Essential kitchenware
A minimal but capable kitchen. Originally from Luke and edited by me.
Cookware
Dutch oven
Cast iron skillet
2-4 qt sauce pot
Electric coffee / tea kettle
Baking sheet(s) — for roasted veggies, Mom's Chocolate Chip Cookies, etc.
Glass casserole dish — for Garlic confit, Tomato confit, etc.
Optional, but nice to have
Wok
Oil splatter guard
Utensils
Silicone spatula
Flipping spatula (fish spatulas are the best)
Tongs
Ladle (or large spoon)
Whisk
Vegetable peeler
Fine mesh sieve (can double as a colander)
Knives (8” chef, paring, bread, honing steel)
Cutting board
Measuring cups
Measuring spoons
Glass measuring cup
Mixing bowls (of various sizes)
Microplane
Can opener
Wine / beer opener
Optional, but nice to have:
Slotted spoon
Storage and prep
Mixed deli containers (for mies en place and storage) — see The Tupperware drawer
1 gallon freezer ziplock bags
Plastic wrap
Parchment paper
Tin foil
Dish towels
Dish soap
Scrub brush
Cheese cloth
Appliances
Quick-read thermometer
Rice cooker (I underrated this for years!)
Food processor and/or blender
Instant Pot / pressure cooker
Pantry
Rices (sushi, basmati, brown)
Beans (gigante, black, chickpeas)
Fats (butter, olive oil, neutral oil, coconut oil, sesame oil)
Vinegars (balsamic, red, apple cider, rice wine)
Salt & pepper (kosher, maldon, whole kernel black)
Umami (miso, anchovies, fish sauce, soy sauce)
Better than bullion veggie paste
Stable tomato (canned, paste)
Spice (chile sauce, hot sauce, dried chiles)
Corn starch
Sweeteners (sugar, brown sugar, honey, mirin)
Flours (all-purpose, whole wheat, semolina, almond, GF)
Baking soda, baking flour
Alliums (onion, red onion, shallot, garlic)
Nuts (pine, walnut, almond)
Tahini
Bread, pita
Fridge
Dijon mustard
Condiments (Amba)
Citrus (lemon, lime, orange)
Herbs (cilantro, basil, parsley, green onion, thyme, rosemary)
Pickled things (pickles, Pickled red onion, Pickled carrots)
Cheeses (Parmesan, mozzarella, feta)
Kimchi
Sauerkraut