Here’s Your Equipment List for Kitchn Cooking School

Have you signed up for Kitchn Cooking School yet? If not, read more about it and sign up here!

Our cooking school is designed to be something that nearly anyone can participate in. However, there is a list of basic tools you will need. These pretty much match up with the things we think most cooks could use in the kitchen. (The best news? No overpriced textbook required!)

1. Sharp chef’s knife (a paring knife and serrated knife are also recommended)
2. Cutting boards
3. Sheet pan
4. 8- to 12-inch frying pan
5. Covered, oven-proof pot, about 6 quarts
6. A whisk or a hand mixer
7. Set of mixing bowls
8. A spatula or flipper
9. Measuring cups and spoons
10. A wooden or silicone spoon for stirring

Looking for specific recommendations? Here are both inexpensive and slightly nicer options for each of the above categories.

The most important qualities of knives are that they are 1) sharp and 2) comfortable to hold. You don’t have to spend a lot of money on a good knife. Any knife that is both should be serviceable.

To avoid cross-contamination, it’s good to have separate cutting boards for meat and for vegetables. While wood cutting boards are more sanitary, they’re also more expensive.

For basic roasting and oven cooking, you need a sheet pan large enough to handle a variety of foods. While a nonstick pan can be easier to clean, and to remove food from, it’s not necessary.

Whether you choose to have a nonstick, stainless steel, or cast iron pan (or several) is largely a matter of choice. Nonstick pans are ideal for eggs and for (obviously) keeping food from sticking. However they can be expensive, are not particularly durable, and aren’t as oven-safe. Stainless steel pans will last much longer, are far better for browning and searing, and can go from stovetop to oven. But they can be tricky to learn how to use (we’ll cover some of this in cooking school, however). Cast iron is very durable and has many nonstick properties, but it can be a little harder to care for, and doesn’t do well in a dishwasher. Here are some decent options for all three types.

For versatile stovetop-to-oven cooking and for making everything from casseroles to soups, a sturdy oven-safe pot is essential. We recommend enameled cast iron because it’s long-lasting, easy to clean, and can handle practically any temperature.

For basic mixing, whipping, and beating, you need a whisk or mixer. While a stand mixer is great (and practically essential for baking) a hand mixer or whisk will do for our purposes.

All set? Time to sign up! And do tell us if you have other favorite options for any of this equipment in the comments below.