Back in January, our niece asked me for some advice on how to round out her wedding registry.  I was so excited to peek at her choices and offer my suggestions based on decades (sigh) of kitchen experience.  It was so much fun to think through my personal kitchen essentials and then find bright and shiny new options for her to consider for her registry.

From time to time in my posts, I will mention some of my preferences for kitchen tools and provide links.  But after spending time creating a wish list for our niece, I thought it might be fun to share with you the items I use most often in my kitchen.  My essentials if you will.  I realized quickly that this post could go on forever if I didn’t limit myself to a couple of categories, however.  So for this post, I am going to focus on pots and pans, knives and a few other everyday essentials.  And just so you don’t think my kitchen is stocked with all super high-end equipment, two of my most favorite pans were purchased at Home Goods, thanks to the advice provided years ago from my hairdresser, Matt.  Matt and his wife are originally from Italy and are huge cooks.  We have spent countless hours talking about restaurants and what we are preparing in our respective kitchens.

Let me also preface this post by mentioning that there is no “right” way to stock a kitchen as everyone has a personal style.  Some want everything to match and I completely understand that desire.  For me, it comes down to function and what is practical.  And as I mentioned, I don’t think you have to spend a fortune to have high performing cookware.  However, I think investing in well made pots and pans does pay dividends as they will ultimately last longer and perform to your expectations.

So with that, I use two stainless pots most often, including a 3 quart size similar to the one below…

and a 6 quart size similar to this one…

For our family of 4, I find that I can use these two pots for everything from boiling pasta to making soups and pilafs.   The 6 quart comes in handy when I want to cook down a big bunch of greens like spinach or swiss chard.  Both are light in weight and easy to clean and store.  If you have a larger family, you may consider an 8 quart stockpot.  I have a 10 quart that I NEVER use. As you can see, I am a big fan of two small handles on the 3 quart size, rather one long, extended handle.  I find it easier to store, and less of a kitchen hazard.

In addition, I have two Le Creuset Dutch Ovens.  The smaller is a flame colored, 7.25 quart size that was my mother’s and I use it for soups, stews and braises.  I purchased a 9 quart size for the occasion when we are entertaining a larger group which has been handy from time to time.  I have found myself using the 7.25 quart size more and more often.  But when I don’t feel like lugging it out of the cabinet, I am glad to have the 6 quart stainless shown above…

When it comes to pans, I have three that I use pretty regularly.  First, my 10-inch cast iron pan from Lodge is tried and true, perfect for almost anything especially when you are cooking for two.  I clean it with coarse salt and a soft sponge (no dish soap), rinse and dry it completely.  Then I rub a small amount of flavorless oil around its interior. Cast iron is absolutely the best conductor of heat.  I also have the 13.25 inch cast iron pan that was my father’s that I use for all kinds of things, including baked goods such as apple crisps.  It makes a wonderful presentation…

If you want a prettier version, Le Creuset makes a 10 inch cast iron pan as well…

I am coveting Lodge’s new “deep” skillets and think this 12 inch may be in my future…

Second, my 3.5 quart braising pan with rounded edges is wonderful for making stir-frys, bechamel sauces and risottos. Below is a Le Creuset version, but mine is a stainless steel, tri-ply version from Tramontina that I purchased from Home Goods years ago so I couldn’t find a picture online…

And third, this 5.5 quart low sided pan that I use to make pasta dishes.  It is wide enough that I can make the sauce, add at least a pound of pasta directly into the pan with the sauce and toss away without fear of it overflowing. Another Home Goods score that has stood the test of time…

I used to have a 12 inch non-stick skillet which I loved, but ultimately threw it out because it was worn and I wanted to find a pan that was free of chemicals.  I recently discovered this pan which is PFOA, PTFE, and PFOS-Free and am having good luck with it so far.  Handle does get a little warm, but that hasn’t been a big deal.  Scrambled eggs have never been easier and it’s a breeze to clean!

Let’s switch gears and talk about knives.

I cannot remember what my knife situation was before I attended culinary school, but I did cook a lot in my twenties so am sure I had a few knives that got the job done.  I’m also sure they were not anything particularly fancy.  My first set of knives were purchased to attend culinary school and they were transported back and forth to Cambridge in a black knife roll for their (and my) protection!  At the end of the day, however, I gravitate towards just a few knives in my kitchen that somehow seem to get me through most of my needs and ironically were not part of the culinary school set!  I will say that it’s worth investing in quality knives with steel shafts that run the length of the knife into the handle.  If properly maintained, they can last a lifetime.

First up, my 7 inch Wusthof Santoku knife is indispensible.  I use this knife all the time for everything from preparing vegetables to cutting raw meat and everything in between.  It’s a great weight and length as well as being comfortable to hold…

The second knife I use constantly is the Global Classic 6 inch serrated utility knife.  I love this knife so much and use it for everything from slicing tomatoes to loaves of bread…

The third knife I use is a small paring knife.  I have my original Wusthof paring knife, but my mother in law got me this Kuhn Rikon that is super sharp and really wonderful…

Secretly, I am coveting this Global chef’s knife.  I don’t need it, but it’s just so fabulous that I may have to indulge.  I think the Global knives are so well made and I think the stainless handles are comfortable to hold and easy to clean…

Are you tired of reading yet?  Here are just a few more of my “everyday” items that I am going to share.

My Boos Cutting board is 15 X 20 and sits on my counter at all times.  It has lasted for years with no warping…

And I could not live without my half-sheet and quarter-sheet pans that I use for roasted vegetables, cookies, sheet pan dinners, tenderloins, etc., etc.  I have about six of each and I use the half-sheet pans the most…

My final mention is my extra long oven mitts.  I couldn’t find a picture of them online, but they are from Crate & Barrel and reach my elbows.  Since I am a calamity Jane and have burned myself along the way, they come in very handy 🙂

There are so many other items I could include in this round up, but it might be too overwhelming for both of us.

Please let me know in the comments below what your everyday items are as I would really like to learn from you! And tell me if you like these kinds of posts and what other topics you may want me to explore?

Until next time…

Two Years Ago:  Homemade Almond Milk

Three Years Ago:  Review of Short & Main in Gloucester, Massachusetts

Four Years Ago:  Farfalle with Leeks and Chicken Sausage (much tastier than this photo would suggest!)