Basic Tools for Learning Cooking Techniques

Knives and board

A 20 cm chef knife and a peeler or small knife cover 90% of home cutting. Add a bread knife if you buy whole loaves. Stable wood or plastic board, not glass.

Honing steel for maintenance and, if possible, a basic stone or sharpener. Sheath or block for storage.

• 20 cm chef knife.
• Small knife or peeler.
• Stable board and steel.

Pots and pans

Medium stainless or cast-iron skillet for browning and sautéing. Medium lidded pot for pasta, rice, and stews. Saucepan for sauces and eggs. Large pot if cooking for several.

Avoid cheap nonstick sets that scratch at first; one good pan and proper technique reduce sticking.

Measure, stir, and strain

Kitchen scale and measuring cup. Wooden spoons, silicone spatula, whisk. Colander and, very useful, a skimmer. Steel or glass mixing bowl.

Probe thermometer optional but very educational for meat and oven.

• Scale and measures.
• Spatula, whisk, spoons.
• Colander and skimmer.

What can wait

Food processor, air fryer, or specialty machines are convenience, not requirement. Grater, can opener, and a good peeler do speed daily basics.

Invest first in one good knife and a serious pan; buy the rest as you cook more and notice real gaps, not trends.