Kitchen Essentials

Think you need a fancy mixer, top-of-the-line cookware, and expensive knives to cook at home? Think again. My grandmother did plenty of cooking in kitchens stocked with a few essential items, and not much else. I have put together a list of the top kitchen essentials. And because i have tested a lot knives, pots, pans, and gadgets over the years, they've found plenty of bargain models that offer superior performance at a reasonable price.
Here are the basic items you need in any kitchen. Best of all, you can buy all of them for less than $150. Perfect for the college grad, the new cook, or the seasoned one looking for a fresh start. So make room in your drawers!

Chef's knife
Why you need it: It's the most useful knife in any cook's arsenal. A must for chopping and slicing vegetables, mincing garlic and herbs, and cutting meat.
What to look for: A gently curved blade facilitates the rocking motion necessary to mince or chop foods. Molded plastic handles are easier to keep clean and more comfortable. Avoid handles with ergonomic bumps or pebbled finishes. I like F.Dick 1905 series and 10 inches is more than enough, but go ahead and try 12 inches if you think you can handle it!

Large skillet
Why you need it: cooking steaks, chops, and cutlets. Good for vegetables, too. The most important pan in your kitchen.
What to look for: For maximum browning (and maximum flavor), you want stainless steel with an aluminum core (known as a clad pan) or an aluminum disk — both improve heat distribution. Look for a pan with flared sides, which speed evaporation and keeps food from steaming in their own juices. Should have heavy bottom and handle that can under the broiler or in the oven.

Cast-iron skillet
Why you need it: For delicate jobs, like frying an egg or cooking fish, or small jobs, like searing a single steak.
What to look for: You could buy a nonstick skillet and be prepared to replace it every few years as the coating wears off, but a pre-seasoned cast-iron pan does just as well and will last a lifetime. In the old days, you needed to season cast-iron pans yourself — a messy process that involves rubbing the pan with oil and heating and cooling it several times. Now, many manufacturers are doing the seasoning for you. This heavy pan creates a great crust on steaks (or cornbread) and with a few uses it will become almost as good as nonstick, so you can scramble or fry eggs with ease. Wash with hot water (no soap or scrubbers), dry thoroughly, and rub with oil to keep rusting at bay.

Saucepan
Why you need it: It's for more than just sauces and gravies. Use this pot to cook rice, boil vegetables, or make a small batch of soup.
What to look for: We like easy-to-clean, nonreactive stainless steel and find that 3 to 4 quarts is the best size. Make sure to buy a pan with an aluminum core or disk (which improves heat distribution). Look for a pan with a long handle that allows you to lift the pot — even when it's full.

Large soup/pasta pot
Why you need it: How else are you going to boil a pound of pasta, cook corn on the cob, or make a big batch of chili.
What to look for: Stainless steel is easy to clean and as long as the pot comes with aluminum core it will distribute heat evenly. Make sure handles tilt upward so they sit well in your hand when you go to pour out the contents. And make sure to buy a pot with a lid — many soup pots are sold without one.

Jellyroll pan, or Good Baking Sheet Pan
Why you need it: This one pan can be used to roast potatoes or a whole chicken or bake a batch of cookies or biscuits. What to look for: A bigger pan (preferably one 18 by 13 inches and at least 1 inch deep) is the most versatile size. Avoid nonstick surfaces — they cause cookies to overbrown and can't be used with roasting racks. A heavy-gauge, light-colored aluminum pan is your best bet.

Cutting board
Why you need it: You can't cut on your countertop!
What to look for:I love Wooden, BOOS Blocks to be exact, but i also like plastic because you can throw the dirty board in the dishwasher. Easy to sanitize and remove odors, such as onion and garlic. Although you can pick up good boards almost anywhere, we really like the counter-gripping feet on a nonskid cutting board. Choose the largest board that will fit in your dishwasher

Mixing Bowls
Why You need it: do i really have to tell you why you need a mixing bowl?
What to look for: Metal, i like to go to restaurant supply store and but a set that have differnt sizes and can be used for mixing batters, using as a double boiler, mixing salads etc just a good thing to have

Cast Iron/ Enammal Braser (le Cruset)
Why you need it: This is a fully functional pot, pan, can cook 100% on the stove, and or just put it straight into the oven, and for hearty winter dishes, stew this is what you want!
What to look for: LE CRUSET! get that brand it is worth the investment!