Essential gear

Cooking is great fun; but, there are a few essentials that help the process along. Cluttering your kitchen with every gadget in the world is a waste of money and space, so I will try list the bare essentials (with a little optional stuff); the things which will let you cook just about anything. 

Geez, looks like a lot of stuff, but most of us have some of it already. You don't need it all at once. Many of these are great finds at yard sales for a buck or two, but the first three and the chef's knife are best bought with an eye toward very high quality and durability.

Essential (1-7) - Pots 'n pans

1. **12" non-stick saute skillet with well-fitted lid ($20-$25 new). They usually have sloped sides. THIS IS YOUR GO-TO SKILLET! Buy it new. Don't use high heat when it's dry, or the coating will disintegrate. I usually wipe out with a paper towel when I'm done cooking. If you get a good one at Sam's or another that doesn't have a lid, get a universal alum. lid somewhere - it will fit other pots & pans too.
2. **4-5 qt. saucepan (can be non-stick or stainless) with well-fitted lid ($15-$25 new) THIS IS YOUR GO-TO SAUCEPAN! Don't use high heat when it's dry, or the coating will disintegrate.If it is non-stick, wipe out with a paper towel when done. I prefer stainless with a thick bottom.
3. **Large 5-7 qt. pot (can be non-stick or stainless) with well-fitted lid ($15-$25 new).THIS IS YOUR GO-TO POT! It should be thick and/or have a thick bottom. I use an old Wear-ever brand aluminum with a dome lidfrom a yard sale; had it for 20 years. If it is non-stick, don't use high heat when it's dry, or the coating will disintegrate; wipe out with a paper towel when done.
4. Large rectangular cake pan (with sides).
5. Large flat cookie sheet. Air-bake, baker's secret or other non-stick is best.
6. Flat cookie sheet with 1/4"-1/2" sides (steel or any kind is OK).
7. Large stainless/plastic strainer or colander.
8.  Large rectangular cake pan (with sides). 
9. Large flat cookie sheet. Air-bake, baker's secret or other non-stick is best.
10. Flat cookie sheet with 1/4"-1/2" sides (steel or any kind is OK).
11. Large stainless/plastic strainer or colander.
12. (optional) Plastic strainer/colander with a handle - these are handy.
13. (optional) 9X12 (about) glass casserole with lid.
14. (optional) 4"X9" bread pans (2). Air-bake, baker's secret or other non-stick is best. Bread is pretty easy to do, but baking is not for everyone.
15. (optional) 9X12 (about) glass casserole with lid.
16. (optional) 4"X9" bread pans (2). Air-bake, baker's secret or other non-stick is best. Bread is pretty easy to do, but not for everyone.
17. (optional) Large 12" frypan/cooker with well-fitted lid (about $20-25 new). These usually have straight sides and are for braising (more about braising stuff later). I like non-stick ones. 

** DON'T SCRIMP ON THE THESE! They will last forever and are absolutely necessary. Think of them like tools; cheap junk is just, well, cheap junk. Some folks swear by cast-iron pots and pans; I think they're expensive, damned heavy,and that food sticks pretty easily. Unless you need a workout in the kitchen, get aluminum..

Essential (1-10) - Utensils

1. **10"-12" Chefs knife - not serrated (about $20-$40 new). THIS IS YOUR GO-TO KNIFE - get a good HEAVY one; keep it sharp like you might shave with it. I seldom use the paring knife (below), and instead use this one by choking up on the blade.
2. Knife sharpener (manual one with a handle, about $4). I sharpen my chef;s knife almost daily.
3. Sturdy wooden spatula ($1).
4. Large silicone spoon/scraper ($5 new). These are stiff-handled and can be used to scrape bowls.
5. Large stainless ladle ($4-$5 new).
6. Large stainless (slots or holes) strainer spoon ($4-$5 new).
7. Spatula (preferably rubber covered for non-stick pans) ($3-$5 new).
8. Cheap set of plastic mixing bowls ($5). They come in sets, usually 3-4 in a set.
9. Expanding stainless steel steamer basket ($3).
10. Instant-read digital meat thermometer ($11 new).
11. Rubber-covered tongs (about $5 new). The ends are rubber covered to protect your pans.
12. 8"-10" whisk (about $5 new).
13. Salt & pepper shakers.
14. Cutting board (about $5 new). I like the light-weight plastic ones - wash easy.
15. (optional) 3-4" Paring knife - not serrated (about $10). Get a good knife; it will last until you are old.
16. (optional) Carving or other large fork.
17. (optional) Microwave steamer. I have an old Tupperware one from a yard sale for $.50. Great for veggies-on-the-quick and other stuff.

Essential - Supplies

1. Paper towels (the kind where you can tear off 1/2 a sheet).
2. Wax paper (you'll see later).
3. Aluminum foil (I get the heavy-duty kind).

Essential - Spices, condiments and other consumables

1. Salt in a box (any kind of salt will do).
2. Course-ground black pepper. I grind my own weekly in a coffee mill.
3. Garlic powder.
4. Onion powder.
5. Cinnamon.
6. Chili powder.
7. Italian seasoning.
8. Baking powder (get a new can every year).
9. Baking soda (get a new can every year).
10. All-purpose flour. Keep sealed tight to keep critters out.
11. Sugar (any kind of white sugar will do).
12. Powdered sugar.
13. Cocoa powder.
14. (somewhat optional, but recommended) Other spices, like thyme, basil, oregano, coriander, cloves,  vanilla extract (real, not imitation), etc., or whatever you like.