Good Question: Stocking a New Kitchen • Good Question: Tools for a New Kitchen Pots and Pans • What's Worth Spending Money On In the Kitchen? • On the Pros and Cons of Grill Pans • Good Question: What Kind of Cookware Should I Buy? • Good Question: Stainless Steel vs. Non-Stick Baking Tools • Five Essential Baking Tools: Pans • Five Essential Baking Tools: Prep • Good Question: Help Me Downsize My Kitchen Equipment! OK, now that you have a lot of links to explore, let me sum up the basic advice that occurs throughout most of those posts. When you're thinking about a basic kitchen setup, here are the things we most frequently recommend: • One good chef's knife • A cast iron skillet or basic heavy skillet • A large, solid wood cutting board • Tongs • A few wooden spoons • At least one saucepan or pot • For a large pot, double-up with a heavy Dutch oven; it can go in the oven. • For baking and roasting, a 13x9" casserole dish is invaluable After those things, kitchen equipment starts to be a matter of preference. Some people would never, ever use a huge stockpot or a big slow cooker. I use mine every week. I, on the other hand, almost never use a wok or an electric rice cooker; you may use each of those every day. You may love specialized bakeware and make room in your cupboards for plenty of bundt pans and mini cake pans; or you may be quite content with a 13x9" casserole dish and that's it. Overall, the choices and mix of equipment in every kitchen become a unique expression of that kitchen's cook. How does that work out for you, and what pieces do you feel that you couldn't live without?