Many people I talk to would love to eat healthier, but life gets in the way. Maybe you've tried cooking at home, but it just didn't turn out. Or it takes too long to put a nice dinner on the table, or it's too expensive to buy meat or other ingredients.
When this is the case, I meet you where you are in nutrition counseling - I can scale back my recommendations for you to focus only on the essentials, so you don't waste time or money on "unitaskers" and things like that. Sometimes unitaskers are needed though, such as with limited hand mobility or another disability. With a custom meal plan, I take you and your family's tastes and abilities into account, even if you have food allergies, picky eaters, or special diets to consider.
Some of the following items have more than one pick, so pick the one that's within your budget, more your style, or just available on Amazon since COVID has caused lots of things to be out of stock. This list doesn't go over picks for serving items such as pizza cutters, dishes, steak knives, table linens, glassware, etc but I'd be more than willing to put together a list of those too! Please don't hesitate to reach out to me with questions - I am definitely a cooking fanatic, so I love researching and shopping for anything kitchen-related! Without further ado, here is my personal favorite basic kitchen equipment for easy cooking!
Tools:
Tongs feel like an extension of your hand, perfect for precision turning and grabbing when a spatula is too clumsy - my absolute favorite kitchen helper! Seriously, my #1 ride-or-die kitchen tool. 9" metal ones, 12" metal ones, 12" nonstick safe ones
Silicone scraper spatula and/or a set of them
Nonstick-friendly turner spatula and/or this compact set of utensils
Large cutting board - budget, mid-range, higher-end
Tempered glass mixing bowl set - this one or this one; or stainless steel mixing bowls - small, medium, large,large or a set like this or this; or a plastic mixing bowl set that includes measuring cups and strainers
Can opener - this one, this one, this one or this electric one
Knives:
Knife set (include most of the above as well as extras; note that the number of pieces in a knife set include blocks or other accessories) - budget, mid-range, mid-range, higher-end, higher-end
Storage, safety, etc:
Small Appliances:
Small or large (budget, mid-range, higher-end) blender
Hand mixer or stand mixer (I recommend only getting a stand mixer if you bake often, meaning once a week at least - they're heavy, an investment, and take up quite a bit of kitchen space)
Coffee maker (I consider this an essential, but my parents don't (my mom likes to say that coffee is for grown-ups), so this is an optional item) - budget, mid-range, higher-end
Electric kettle - budget, budget, mid-range, mid-range, higher-end, pour-over
Toaster (budget, mid-range, higher-end) or a toaster oven (budget, mid-range, higher-end)
Food Scale - budget, budget, mid-range, higher-end
Slow cooker and/or a multicooker - this one or this one
Bakeware & Cookware:
9x13" metal baking/roasting pan - this one
9x13" ceramic baking/roasting pan - this one, this one or this one
1-2x 11x17" half sheet pans - this one, this one, this one or this one
10-12" cast iron* skillet
10-12" stainless steel skillet - this one, this one, or this one
10-12" nonstick skillet - this one, this one, this one, this one, this one, or this one
2 quart saucepan - this one, this one or this one
3-4 quart saucepan - this one, this one, this one or this one
3-5 quart saute pan - this one, this one, this one or this one
6-12 quart stockpot - budget, mid-range, higher-end
Cast iron* Dutch oven - budget, mid-range, higher-end
Cookware set (include most of the above; note that the number of pieces in a cookware set include lids or other accessories) - budget, mid-range, or higher-end
*More on cast iron, its care, and myths:
I LOVE cast iron - it's inexpensive, pretty much indestructible, retains heat like nothing else, guaranteed oven-safe, and provides the most amazing sear/browning possible. The only (very minor, to me) downsides to cast iron I've experienced in my many years as a cast iron fanatic are that it is a bit heavy and it needs to be wiped dry right away after washing. Here's a nice video that talks more about the basics of cooking with cast iron!
The process of seasoning: when fat or cooking oil is heated for a long enough time in cast iron, its fatty acids oxidize and reorganize together (or “polymerize”) into a new plastic-like layer of molecules. This layer becomes trapped within the pitted surface of the pan and bonds to the metal itself, creating the slick coating known as seasoning. Repeated exposure to hot oil continues to build on this coating, making it more slippery and durable. No Teflon coating needed - it's naturally non-stick! A well-seasoned skillet will have a dark, semigloss finish and won’t be sticky to the touch. It won’t have any rust or any dull or dry patches.
Myths about cast iron, debunked:
You can wash cast iron with soap. America's Test Kitchen, the source of many of my favorite cookbooks, says that a few drops of dish soap are not enough to interfere with the polymerized bonds on the surface of a well-seasoned cast-iron skillet. Don’t scrub the pan with abrasives like steel wool or use harsh cleansers like Comet, and don’t soak the pan, since those things can affect the seasoning, but it’s OK to use a few drops of dish soap if you need to clean up a particularly greasy pan, or even if that just makes you feel more comfortable with your cast iron. Just make sure you rinse the pan clean and wipe it dry when you’re finished.
You can use metal and nonstick-safe utensils. As mentioned before, steel wool (and the like) isn't recommended unless you're stripping it down due to rust.
Rusted cast iron can be revived! The only bad thing I've ever seen happen cast iron is rust - this can happen if a cast iron pan is left to soak in the sink or isn't wiped completely dry - but it's easily fixed with a rough clean and a fresh seasoning - here's an article that shows you how to restore one, and here's a video!
You can get an easy boost of dietary iron from cooking in cast iron; however, the actual amount you get is debatable and as a nutritionist, I first and foremost recommend you get your dietary iron intake from iron-rich foods! My favorite sources of iron are broccoli, spinach, tofu, steak, lentils, eggs, and quinoa.
You can cook with acidic things like tomatoes, lemon juice, vinegar, wine, etc (and it can even help you absorb more iron into your body!) - however, be careful when it's new - too long of an exposure to high acidity when cooking can strip the seasoning and result in metallic-tasting food. It handles acidic foods best after it's been seasoned/used well. I would still use another pot for a long simmer of tomato sauce, for example, just to be safe but a quick sauté and deglaze in the pan won't kill it!
Click here for more of our dietitian-approved picks for other kitchen supplies, delicious healthy snacks, cookbooks, and more all in one place! This is perfect for anything from tiny dorm or apartment spaces to your dream home or wedding registry that can satisfy any budget - these are things that we have personally purchased and highly recommend for anyone needing to set up or upgrade their diet and kitchen. Contact us if you'd like personal help deciding on anything on this list or any other food & nutrition-related topic!
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