- A sharp chef’s knife
- A sharp paring knife
- A honing steel
- A large wood or plastic cutting board
- Kosher salt
- A pepper mill and fresh peppercorns
- A good vinegar
- Cast iron skillet
- A few sauté pans
- A few sauce pans
- One or two stockpots
- Various sizes of glass bowls
- Strainers and colanders
- Roasting pans
- Baking sheets
- Spatulas and tongs
- A microplane gratter
- Lots of spoons for tasting
Remember to…
- Keep your knife sharp. Always hand wash, dry, and store them safely in a block or with a sleeve.
- Put your salt in a container that is easy to get into, and learn how much salt you pinch with your fingers.
- Learn to taste your food often, and salt as you cook.
- When you are finished with your dish, season it with salt and/or vinegar to ensure the best flavor.
- Don’t be afraid of failure, and learn from your mistakes over take-out pizza.
Logan's Kitchen 