So You’re Looking to Outfit Your Kitchen From Scratch …
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There’s an art to building a home and filling it with things you love. The kitchen, naturally, is an extension of that. But when you’re starting from scratch — whether it’s because you’re finally moving out of acollege dormor into your first solo apartment, or you’re trekking to a new city for a fresh start — the process of buying stuff can be overwhelming. You haveliteral needs to fill, like cooking breakfast, lunch, and dinner. But you also don’t want to spend a fortune or, conversely, end up with a bunch of cheap items that won’t last or that you’ll swap out in a year.
To help you outfit your starter kitchen, I’ve compiled some advice, along with products, of course, that I think result in both a practical and enduring setup. I’ve kept it strictly about the basics of cooking, so you won’t find any tableware, likeplatesorbowlsorplatters. There’s nothing about coffee (you’ll have to shop formakers,grinders, andmilk frothersseparately). I’ve left outfood-storage containersand bakeware. And while there is a section on appliances, I’ve kept it purposefully small. Of course, everyone has slightly different needs — so you might opt for a powerful and expensiveVitamixinstead of thepersonal blenderI recommend below, but I’ve pointed to all our individual guides if you want more options.
This is meant to be a basic guide, customizable to your own routines and preferences: the idea being, if you buy every item on this list and nothing else, you’ll be able to cook — and cook well — in your kitchen.
You only need two skillets.
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Between these two pans, you can sear a steak, braise chicken thighs, get crispy skin on a fillet of fish, char vegetables, make risotto and rice pilaf, shallow-fry potatoes and eggs, and do about a million other things. (You might be surprised to not find acast-iron skillethere, which is a favorite style of many people, myself included. But it requires more maintenance than these other two, and ultimately, in trying to keep this list as pared-down as possible, I didn’t think it would add anything that the Misen can’t achieve.)
The Misen — which perhaps needs more explaining than thestainless-steel— conducts heat likecarbon steel, but it has much more of a nonstick finish than any other version I’ve tried before. And it’s as easy to care for and clean as stainless steel. I should note that I’m in the early days of testing it, but so far, I’m very impressed. Consider this an official endorsement, and know I’m likely to write more about it in the future.
•Stainless-steel skillets at every price point
•If you don’t mind some extra maintenance, consider carbon-steel pans …
•… Or our favorite cast-iron options
Unless you routinely cook eggs, in which case it can’t hurt to buy a small nonstick.
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The Misen pan above has an impressively slick surface, but my ultimate nonstick test is scrambled eggs. Though it works for a fluffier, big ribbon-style (which is quite impressive), no pan will ever yield small-curd scrambles or perfect omelets like a nonstick. If you eat a lot of eggs, I think it’s worth buying. I’ve a tested a ton, both withceramicandconventionalcoatings, and this one from Quince is surprisingly durable without a hefty price tag.
•Nonstick pans for ceramic-only people
•Nonstick pans for people who don’t care
One two-quart saucepan will get you far.
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I find two quarts is a versatilesaucepansize — not cumbersome, but still large enough that you can cook rice, boil grains and eggs, and reheat a portion of soup or make stovetop mac and cheese.
•Other saucepan options, right this way …
•All the best pots and pans we’ve ever written about
You don’t need an expensive Dutch oven.
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I tested this one myself with great results, and it’s been recommended to me by multiple pro chefs.
•A more in-depth comparison of the best-known brands
Opt for quarter-sheet pans instead of half-sheets.
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Quarter-sheets are 9.5 by 13 inches, perfect for everyday cooking for one or two. They’re also much easier to handle, clean, and store than their larger counterparts (which are 13 by 18 inches). I even prefer to use them when I’m feeding a crowd. I fill a couple of them with the same food and roast or bake like that.
•More quarter-sheet pans
•For the next level, consider sizzle platters
These baking dishes are the perfect sizes — for yourself, and for company.
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I’ve owned this set since my own first solo kitchen — a gift from my mom, and one of the best she’s ever given me. (I also can never quite believe how great the price is.) The smaller size is fantastic for smaller portions, like a slow-roasted fish fillet for yourself. The larger is great for company; make baked pasta or even roast a whole chicken in it.
•Baking dishes in all shapes and sizes
Stainless-steel nesting bowls are the undersung hero of the kitchen.
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These nest, so they take up only as much space as the largest, but the various sizes come in handy for truly everything. I use them to toss salads and noodles and to evenly coat vegetables in olive oil and salt before roasting. I use them to defrost meat as well as marinate it. I use them to organize ingredients and to keep scraps out of my way as I chop and peel. I use the smallest size nearly every morning to beat scrambled eggs and many nights to whisk dressings and sauces. They’re also lightweight, indestructible, and a breeze to clean.
You only need three knives — and this collection will have you covered.
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Achef’s knifewill do the majority of your chopping, dicing, slicing, cutting, mincing, and carving. A paring knife comes in handy for delicate or more precise tasks. And a serrated is necessary for cutting bread and also makes slicing tomatoes and other thin-skinned produce a breeze. Don’t forget: You’ll need somewhere tostore your bladesthat doesn’t damage them.
•In-depth reviews of my favorite sets from Misen, Material Kitchen, and others
•If you’re looking for just a chef’s knife
•If you’re looking for serrated-knife options
•If you also want kitchen shears
And a nice wood cutting board, too.
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A classic Boos block is heavy and can be burdensome to clean. But other woodcutting boardscan be flimsy and warp or crack easily. This one hits a sweet spot.
•Other cutting-board options
•The “It” cutting board from Japan
When it comes to cooking utensils, buying items individually is better than a set.
Eventually, you might grow your collection to include other shapes of wooden spoons or other lengths of spatulas. But these basics will have you fully covered.
•If you want to shop from a larger selection of utensils
•If you, in fact, want to get a one-and-done set
•Spatulas for all kinds of cooking tasks
•Tongs for all kinds of cooking tasks
There are just a few other necessary tools.
•More measuring spoons
•Bakers’ and chefs’ favorite measuring cups
•More microplanes, graters, and zesters we’ve tested
•A good pepper mill can make a real difference to your cooking
When it comes to certain appliances, smaller and cheaper is better (at least for now).
For a long time, Ionlyowned a mini food processor (not a large one and not a blender of any kind) — and it got me incredibly far. I whipped up pestos and salsa verdes and marinades in that thing, and often still pull it out in preference over my larger version. This personal blender can whip smooth sauces and dressings and smoothies up nearly as well as a technically more powerful larger one. And this small, cheap rice cooker makes truly great rice. If you’re enamored by the idea of investing in a Zojirushi, go for it — but I promise, you don’tneedit.
•All the food processors we love
•All the personal blenders we love
•All the rice cookers we love
More From The Strategist
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- The Best Things Strategist Editors Have Bought This Year (So Far)
- Everything You Need to Outfit Your College Dorm
- The Strategist Summer 100
The Strategistis designed to surface useful, expert recommendations for things to buy across the vast e-commerce landscape. Every product is independently selected by our team of editors, whom you can read abouthere. We update links when possible, but note that deals can expire and all prices are subject to change.
