Starting from scratch: help me stock my kitchen!
- Emmmily May 27, 2009 07:57 AM
I'll be starting grad school in August, which means I'll be moving from the apartment where I've been living since college, owned by my grandfather and fully stocked by him, to a new, empty place up in Connecticut. The new place has a stove, oven, and refrigerator, but that's about it, so I get to start from scratch. This'll be fun :-) So what should I get? If you were starting over, what would you do differently? Any brands/materials/gizmos I should seek out or avoid? I've done a little shopping recently and a little augmenting while I've lived here, so I already have:
-a basic set of plates, glasses, soup bowls, mugs and silverware
-a 28-knife set with block (an early housewarming gift from my parents)
-a few hand-me-down spatulas and such
-a bread machine
-a hand mixer with immersion blender attachment
-an electric tea kettle
-a few hand-me-down pots & pans and pyrex baking dishes
I know I'll need:
-a cast-iron skillet
-a rack for said spices
-more pots & pans
-metal baking dishes/cookie sheets
So what wisdom and advice can you pass down on filling out and refining that list? Anything you wish someone had told you when you were just starting out? Also, since I am on somewhat of a budget (the kitchen's not the only place I'm starting from scratch - I have to furnish the place too), and ideas on places either in New York or New Haven where I can find good deals on these things? Thanks in advance for your help!
geeze, that's a lot of stuff. I wouldn't bother with most of it. I've been doing a similar thing recently. Out of all that, I'd say a small set of pans (like 3 saucepans and a frying pan) and a baking tray or two.
I mean my kitchen isn't massive, but I have probably a quarter of that stuff, and I'm pretty much set for my perfect kitchen.
Oh, glancing back, the spices are good, but I get them as I go - no point in having them sat round going stale when you don't need them (if you live fairly near a store)
There are a lot of threads on here that deal with this - some tied to wedding registries. There was also an articule by Bittman in the NYTimes about outfitting a kitchen for like $200. A lot of this depends on how you cook, but I would ask what kind of knives you have - a lot of parents give kids a crappy knife set with everything rather than 2-3 high quality knives that really help you cook. You need a good chef's knife, that's 70% of your knife need.
You don't need a wok, at least, not for what a wok is designed for.
Buy spices in small containers, get a good pepper grinder, and always grind your pepper fresh. If you cook a lot, buy basil, parsley fresh.
Get the biggest cutting board you can fit into your sink. Buy a second plastic one for meat.
Personally I think it makes more sense to start with what you have (as long as you have the bare minimum, which it looks like you do) and then see what you feel you *need* for the cooking you feel like doing. We can each tell you what we find indispensible, but that really depends on what you want to cook. Too many people feel that they have to have one thing or another 'cause it's on some list, then find they never end up using it. As a grad student I started with a few hand-me-downs and stuff from a good will store (great resource for getting some basics cheap) and built from there as time went by.
for example, do you really need a blender? I've somehow survived almost 50 years without one :) you've got the immersion blender which is a good substitute in a lot of cases
Completely agree with seeing what you actually need. Since I'm a dinnerware junkie, and have an old house with a decent-sized but not huge kitchen, I actually do this even now when something bites the dust--I see how it goes without it before replacing it.
You don't say what pots and pans you have ...
I cook for myself and four dogs with a quite minimal (deliberately so) set of pots & pans. Two Dutch ovens, two sauce pans, and three skillets. One of the skillets and one of the Dutch ovens are for the dogs' food (though I occasionally borrow the Dutch oven). I could use an additional larger Dutch oven, but it's not a necessity ...
You really need only three kitchen knives ... chef's, paring, bread. I have several paring knives, but it's just for convenience. I do have one that has a curved blade that's quite nice for slicing scallions.
If money is tight (or even if it's not), it's best to buy spices in small amounts in the bulk department. I keep mine in a narrow basket in the spice cabinet in the bags they came in. Not perhaps the best system in the world, but my point is you don't have to spend anything on containers if you don't want to. I'm an intuitive cook, so I open the spice cabinet & look through everything for what I want to use when I'm cooking, so it works for me.
I'd adopt a wait-and-see attitude. Start out light, and if you find yourself thinking you can't live without a grill pan, or a food processor, or something, only THEN think about buying it.
I love my big Pyrex mixing bowls. I use them daily, and they are microwave-safe. Spices shouldn't be exposed to heat or light, so keep that in mind when buying a spice rack. A kitchen cabinet or drawer may make more sense for storing spices. Another thing I'd heartily recommend is a digital kitchen scale. It need not be expensive, and once you start using a scale, you'll wonder how you got by without it. It speeds up cooking and baking (and washing up!) and leads to more consistent results.
The basics, to me, are--
An 8" chef's knife and a paring knife
A few stainless steel bowls
A 4 cup Pyrex measuring cup
A wooden spoon and a spatula
One or two pans, like an 8" and a 12" or just a 10"
A 2-3 quart saucepan
An 8 quart pot
A half-sheet pan
Everything else is extra--get it as you need it. I've got a lot of kitchen stuff, but it pretty much all gets used, because most of the things I have, I got for a specific purpose.
Spice rack? Just get what you need as you need it, and if you have more than you can easily access in your cupboard, get a two-leveled lazy susan.
re: David A. Goldfarb
I'd add a saucepan (for simultaneous veg boiling) and perhaps subtract a mixing bowl and the measuring jug. Otherwise, I concur totally. You can knock anything up with that stuff, the rest is a luxury.
That doesn't include eating-ware though
*edit* oh, and you might need a bread knife
I don't use it all that often but when I NEED it, I'm very, very glad I have my old (circa 1980) Cuisinart food processor. For instance, try making ham salad by hand! Yikes...I diced for almost an hour, once, when I didn't have access to my food processor.
One thing I'd add: GOOD stainless steel measuring cups. It makes me sad to think how many years I fumbled around with plastic crap before my sweet hubby bought me a high quality set.
I'd get a wok if I had gas, otherwise I would forgo it. And at that stage in my cooking career I would be scouring the yard sales.
I notice there is no coffee maker in the list.
I cannot live without a combination meat thermometer & timer. Mind you, when I was that age my memory was better.
Peeler / whittler
Oven glove / teatowels
Lose the spice rack. It's a dead giveawa - especially pre-ground spices. Stick 'em all in a plastic bin and drag it out when needed. Far easier than trying to find something on a shelf crowded with bags of spice seeds and little bottles. And while you are at it get a spice grinder, or if you see a mortar and pestle in a yard sale then grab that.
Cheap non-stick fry pan
One good heavy duty multi-ply stainless steel frying pan. (not coated)
Cheapo stainless steel stock pot (for boiling water)
If you can afford it, get stainless steel baking pans - Ikea are relatively good / cheap.
And well done for having the sense to get an electric kettle.
The problem with a cheap non-stick fry pan is the black stuff starts breaking down after a lot of use and then you have problems, Personally, I'd invest in one or two Cast Iron Skillets with lids. Used them for about 20 years after My grandmother used one of them for about the same amount of time. After they are properly seasoned, get a good stiff nylon brush, add some water to the pan, boil the water, scour with the brush, Discard, and repeat. Keeps the non stick process working great when it comes time to clean up.