Cooking Equipment

It's not always easy knowing what you'll need, especially if you're just starting out, until you realize you can't do something because you don't have it. Some things are a luxury to have, meaning you could easily get by without it, and some things are most definitely a necessity. So I'm going to give my version of what's good to have around for what, and some recommendations on products I've tried and liked. Feel free to drop me comments at alfitz13@charter.net.

PLEASE CHECK OUT MY PAGE FOR CARING FOR YOUR NON-STICK COOKWARE.

Cooking/Frying/Boiling/Sautéing

1. Skillets (Highly recommend NON-STICK!)
   1. 1 small skillet 6-8"
   2. 1 large skillet 10-12"
      • I use CALPHALON COMMERCIAL NON-STICK and love it.
      • I've tried CIRCULON non-stick and was please
      • I've used hard anodized cookware-NOT recommended. Sticks quite badly!
2. Sauce Pans (NON-STICK is nice, but not nearly as necessary)
   1. 1 small sauce pan 1.5-2 qt
   2. 1 med/large sauce pan 3-4 qt
   3. Extra small sauce pan for those who do sauces and syrups- 1 qt
      • I use CALPHALON COMMERCIAL NON-STICK and am very happy with them.
      • I've used generic stainless steel copperbottom pots and am generally pleased. (Only a problem when you burn on the bottom)
      • I've used glass cookware-tends to burn more easily, and just as hard to clean as stainless steel.
3. Pots (NON-STICK is nice, but not necessary)
   1. 1 large stock pot- 5-6 qt
      • Good for big batches of soups, hard boiling eggs, pasta, shell fish (such as crab), pot roasts, etc
      • I use CALPHALON COMMERCIAL NON-STICK and am happy
      • I've used other brand stainless steel with good luck.
4. Pots and pans accessories (non-stick not necessary)
   1. Steamer basket (usually fits 3-4 qt)
   2. Pasta basket (usually fits 3-4 qt)
   3. fry basket (fits large fry pan) good if you ever want to shallow fry
   4. Trivets (magnetic is good in most cases) Ultrex makes great ones!
5. Fry Pan-multipurpose pan WITH LID (NON-STICK highly recommended)
   1. 1 large 10-12" fry pan for large jobs such as lasagne, meat sauces, etc. (Anything that needs to saute and simmer) Great for meals such as hamburger helper as the big skillets tend to spill over.
      • I use ULTREX NON-STICK 12" MULTIPURPOSE PAN WITH FRY BASKET, quite happy
6. Wok-for stir frying, best with a flattened bottom or a stand to use on the stove unless its an electric wok.
   • I use a freebee wok that I received for trying out a membership to a cooking club. It suits my purposes fine.
   • Woks are usually used with some sort of oils, so non-stick isn't a must but may come in handy.

Baking/mixing/blending/etc

I LOVE to bake, and many people are more inclined to bake than cook, even if its just a mix out of the box.

1. Cookie sheets or jelly roll pans (flat sheet pans with about a 1" edge) NON-STICK recommended
   • Jelly roll pans can substitude as a cookie sheet, but not the other way around.
     • I use Calphalon commercial non-stick cookie sheet. Works great! Sometimes too great!
     • I've also used "cheapie" non-stick cookie sheets, and they are just that. .cheapie.
     • Non-stick jelly roll pans are just as effective and perhaps more versitile than a cookie sheet
2. Brownie pans, NONSTICK! (about 9 X 13 is a typical size and 8 X 8)
   • Brownies are popular amongst people, but this is also good for fudge, corn bread, small cobblers, bread pudding, etc.
     • I use a generic brand non-stick brownie pan without complaints
3. Cake pans and/or pie tins NONSTICK! (9" is a good and versitile size)
   • Cake pans are used for cakes, and can also be used (in some cased) for pies, cinnamon rolls, etc.
   • If you cannot get nonstick, get the kind that have the little arm that sweeps beneath to separate the cake from the pan. It works great!
   • Pie tins, NONSTICK, are great for pies, cinnamon rolls, and such. Not so great for cakes.
     • I use generic brand non-stick cake pans and have no complaints
     • I've also used the stainless steel pans with the arm sweep with lots of luck.
     • I collect pie tins from Marie Callendars and find those perfectly effective for my uses
4. Casserole dishes-typically porcelain, glass, or along those lines. I recommend PYREX as its durable and attractive.
   • Great for casseroles, lasagne (if you don't have a lasagne pan), or serving up things such as soups, stews, and other hot dishes of that nature.
   • Usually very attractive and decorative, and looks good as a serving dish on the table.
   • SHOULD BE OVEN SAFE as casseroles are usually baked in the oven.
5. Lasagne pan-glass, porcelain, or along those lines. I recommend PYREX if you can get one.
   • Great for lasagne *duh* as well as large cobblers, or similar dishes.
     • I don't have one, but Princess House has a line of attractive crystal lasagne dishes.
6. Electric hand mixer-at LEAST a 3 speed. I like KITCHENAID (3speed pictured on left, about $49.99 msrp)
   • Portable and convenient.
   • Inexpensive, compared to stand mixers.
   • Much easier in recipes requiring a serious "whipping" such as angelfood cake, or lemon meringue, or anything else that you need to whip egg whites until they form peaks.
   • More thorough than hand mixing.
   • Good enough for the light or moderate baker's needs (usually)
   • Not as powerful as a stand mixer and cannot tolerate as much abuse or tougher jobs.
   • Good for nearly anything that needs to be mixed. Cake mixes, brownie mix, pancake or waffle batter, etc.
   • (hamilton beach hand mixer pictured on left)
     • using an electric mixer always "airates" the batter so you should let it "rest" before baking it. This is true in many cases, unless time is of essense (in such cases as meringue or egg related recipes).
     • I have an old hand-me-down that's older than myself. It gets the job done, but it's low speed doesn't work. It's been replaced by a big stand mixer, but it will always be more convenient to use in some cases.
7. Electric STAND mixer- KITCHENAID is (in my opinion) the unparalleled best in this category.
   • Tough and durable, able to handle most anything.
   • Thorough and effective. Still mixes better, mostly, than you can by hand.
   • You may need to scrape sides of bowl because they can't always be PERFECT.
   • Easier to run for longer periods of time
   • Less physical stress on you
     • It holds the bowl and the mixing unit. . how nice :)
   • Possible uses include: cakes batter, cookie dough, bread dough, brownie batter, pancake or waffle batter, anything needing to beat egg whites into peaks (ie meringue or divinity or angelfood), etc.
   • EXPENSIVE. . .these can easily run over $200 and UP!
   • They should last forever. If you plan to invest in a good stand mixer (and I wouldn't bother with anything less) then it should be bought with the intentions that you'll have it for a VERY long time. It could become a family heirloom!
     • I have a Kitchen Aid KS55 5qt 325 watt stand mixer. (pictured) I paid $152.00 for it (used) and after I got a couple minor problems squared away I ended up with a brand new one that works WONDERFULLY! I have heard of these things taking 25 years or more of abuse! A major work horse and hopefully well worth the investment!
     • Kitchen Aid makes models to fit nearly any budget. A 250 watt for less than $150, a 300 watt/4.5 qt for about $175 and up, a 325watt/5qt for $220 and up, and a 525watt/6qt for about $360 and up.
     • For the moderate to heavier baker (meaning how often you bake) I recommend a 5qt or larger, with a BOWL LIFT rather than tilt head feature. Visit Kitchenaid.com for more info.
     • Only other stand mixer I have used is a Farberware that is probably old as myself if not my mother. It's a durable 500 watt mixer with a tilt head feature. The bowl is smaller, but it does the job and has been doing so for a long time!