Cookery Equipment

Ideally you are going to want to get your kitchen stocked with all of the equipment listed below. If you cannot get everything in one go, that is fine, just buy what you can afford and pick up the rest when you can. Do not dive in and buy it all straight away. Work out what you want to cook and what equipment is needed for that.

Where to get it

Ikea and Tesco sell very reasonably priced cooking equipment. Maybe try Asda, Argos, or Tesco Direct as well. Maybe even try ebay or car boot sales. Make sure you buy things like knifes and pans in person so you can inspect their quality. A smaller less commercial specialist cookery store will have a range of good quality items and offer sensible advice, but you may have to pay considerably more for a same item that you could have got for less elsewhere.

How to choose

Do not buy cheap bendy knifes, they are a waste of money and will be difficult to use. A chef's knife costing 10-20 pounds from a reasonably priced store should be okay. Make sure the blade is rigid and you are happy with the weight. One good chef's knife is more useful than a big set of cheap bendy knifes. I rarely use any other knife than my chef's knife, with my paring knife coming second. A nice wide weighty chopping board or butchers block will also be a good investment. Make sure it is not too heavy for you to easily lift and wash though.

Do not forget to get a sharpening steel for your knife. Even the most expensive knife needs sharpening regularly. They come in steel, ceramic or diamond with steel being the cheapest and diamond being the most expensive and best. Try and get one which is a bit longer than the blade of your chef's knife. This video explains steels in more detail and this video explains how to use one. Follow the safety advice carefully and do not try and do it too fast and end up injuring yourself. Learn to do it right first and you will naturally speed up with experience. The same goes for chopping and slicing.

When buying your pans, ideally go for ones that have a heavy solid base. You want them to stay flat rather than go out of shape from heat and use. Glass lids help you see how your food is progressing. Non-stick frying pans are very much recommended, but this is not so important for saucepans.

On a really tight budget?

If you're on a very tight budget then you can do a lot with just one reasonable medium sized chef's knife, a chopping board, a can-opener, a largish sieve, a wooden spoon, a set of three saucepans with lids, and preferably a reasonably sized non-stick frying pan and suitable spatula. A garlic crusher, peeler, timer and mixing bowls are helpful if you can get them as well.


Serrated Carving Knife, Medium Chef's Knife and Small Paring Knife	Large Wooden Chopping Board Get a smaller plastic one for raw meat too (not pictured)

Set of 3 Saucepans with lids (lids ideally glass) ones with a single long handle are fine	Wooden Spoons and Spatula They will not scratch your non-stick

Can Opener	Garlic Crusher

Sharpening Steel	Peelers (either one is fine)

Colander	Set of Mixing Bowls

Pepper Mill/Grinder	Box Grater

Deep Non-stick Pan - Get a set of normal non-stick long handled frying pans too (not pictured)	Plastic Spatula (metal ones will scratch off your non-sick coating

Large Sieve	Whisk

Potato Masher	Kitchen Scissors

Baking Tray - A deeper roasting tin is useful too (not pictured)	Digital Scales Traditional scales are fine too

Measuring Jug	Heatproof Glass Casserole Dish - Cast-iron, stainless steel or ceramic casserole pots are good too or preferable

Bottle Pourer Use for the top of your olive oil	Tongs

Hand Blender - Good for soups, purees, and smoothies	Anti-bacterial Spray Make sure you prep or clean up with it