The core set
Chef's knife
An 8-inch knife handles most chopping. Choose one that feels balanced in your hand. A sharp knife is safer than a dull one because it slips less.
Cutting boards
One large board for vegetables and a separate one for raw meat, poultry and fish. Wood or plastic both work. Put a damp towel underneath so it doesn't slide.
Large skillet
A heavy 10 to 12-inch skillet for searing, sautéing and pan sauces. Heavy pans hold heat and brown more evenly.
Pot with a lid
A large pot for pasta, soup and stew, plus a small saucepan for grains, sauces and eggs.
Rimmed sheet pan
A heavy half sheet pan, about 18 by 13 inches, for roasting and sheet-pan dinners. Thin pans warp in a hot oven.
Instant-read thermometer
The most useful tool for cooking meat safely. It reads the inside temperature in a few seconds.
Small tools that earn their space
- Measuring cups for dry and liquid ingredients, and a set of measuring spoons.
- Two or three mixing bowls in different sizes.
- A colander for draining pasta and rinsing vegetables and beans.
- Tongs for turning food on the pan.
- A wooden spoon and a flexible spatula.
- A vegetable peeler and a box grater.
- A can opener.
- Oven mitts that cover your wrists.
Add specialty tools later, once you know which recipes you cook often.
Basic knife safety
- Keep the board steady on a damp towel or a nonslip mat.
- Cut a flat side on round foods like onions and potatoes so they don't roll.
- Curl the fingertips of your guiding hand under, so your knuckles guide the blade.
- Let the knife do the work with a rocking or slicing motion. Don't force it.
- Never try to catch a falling knife. Step back and let it drop.
- Wash knives by hand and put them away. Don't leave them in a sink of soapy water.
Using a thermometer
Push the probe into the thickest part of the food, away from bone, fat and gristle. For thin pieces like chicken breasts or burgers, insert it sideways from the edge. Clean the probe with hot soapy water after each use. Our safe temperatures page lists the numbers to look for.
Looking after your tools
Hone knives often and sharpen them when they start to drag. Dry pans fully to stop rust. Replace cutting boards when they get deep grooves, since grooves are hard to clean. Wash anything that touched raw meat in hot soapy water before it touches anything else.
Do I need a nonstick pan?
It helps with eggs and delicate fish. Use medium heat, avoid metal utensils on it, and replace it once the coating starts to wear.