| If you're just starting out on your culinary journey, you | | | | spring-loaded sides make getting the cake out of the |
| may find the array of kitchenware available on the | | | | tin much easier. For bread, a loaf tin is a must, but you |
| market a bit baffling, so here's a quick guide to the | | | | can also use this for meat loaf or paté. A |
| must-haves for the first-time cook. | | | | couple of flat baking trays are handy for meringues, |
| Pots and Pans - A student or single person may get | | | | biscuits (cookies), sausage rolls and similar items. For |
| away with one frying pan and a couple of saucepans, | | | | individual cakes, buns, tarts, mince pies or Yorkshire |
| but a keen cook or a family would certainly need | | | | puddings a twelve hole tin is a must, preferably |
| more. Ideally, I would recommend a small (20 cm) | | | | non-stick. |
| frying pan and a large one (24-28cm), preferably | | | | Utensils - A selection of wooden spoons is essential. |
| non-stick or very well-seasoned stainless steel. In | | | | For all other utensils, it's safest to choose acrylic as |
| addition, at least three stainless steel saucepans | | | | they won't damage non-stick pans. You will need a |
| between 16 and 24 cm plus a large (24cm) and small | | | | slice, a spatula, ladle, slotted spoon and masher. |
| (18cm) non-stick. The stainless steel ones will be fine | | | | Knives - Buy the best knives you can possibly afford, |
| for boiling eggs, rice, pasta, potatoes and vegetables | | | | but at least get one really good, all-purpose cooks' |
| and the non-stick ones for sauces or frying off meat | | | | knife and a decent steel to sharpen it. When selecting |
| and onions for chilli or a casserole. Buy the best quality | | | | knives, ask to hold them and weigh them up in your |
| you can afford, but avoid cast iron, which is just too | | | | hand. A good cooks' knife should feel comfortable to |
| heavy to be lifted by a single handle, especially if it's full | | | | use and should be quite heavy. The handle should give |
| of boiling water and potatoes. | | | | you a good grip - you don't want it slipping out of your |
| Oven Dishes - Casserole dishes of varying sizes are | | | | hand and spearing you in the foot. When you find the |
| useful. I like Le Creuset cast iron because you can use | | | | right knife, you will know! |
| it on top of the stove to seal meat and prepare your | | | | Chopping Boards - I prefer acrylic because they can |
| dish, put it in the oven to cook, then put it on the table | | | | go in the dishwasher for a really good, hot, clean. |
| to serve, thus saving on the washing up! Because they | | | | Some people like to adhere to proper kitchen hygiene |
| have two handles, the weight isn't such a problem. A | | | | rules and keep separate boards for raw chicken, raw |
| baking dish is also a must if you're going to make | | | | meat, cooked meat and vegetables. Others like a nice |
| lasagne, cannelloni or pies of any kind topped with | | | | solid wooden block. It's all down to personal taste. |
| sliced or mashed potato - earthenware, glass or cast | | | | Miscellaneous Bits. As well as the above, a selection of |
| iron is fine. If you want to make pies topped with | | | | glass or plastic bowls in different sizes is useful for |
| pastry, then a proper pie dish is almost essential and | | | | mixing and plastic boxes for fridge storage are a real |
| the same goes for quiche - it really needs the right dish | | | | boon. Other oddments may include a rolling pin, garlic |
| for the job. | | | | press and potato peeler, although you can survive |
| Bakeware - If you're going to try your hand at baking | | | | without these. |
| cakes, try to choose an all purpose cake tin that you | | | | That just about covers the basics. In our next article |
| can use over again. The type with a loose bottom or | | | | we're going to look at some labour saving devices. |