Next is a series of Williams-Sonoma silicone spatula/spoonulas (or as we called them in my house while I was growing up, rubber scrapers). I have had their clear silicone spoonula for more than four years and it is still in great shape and I use it nearly every day. I especially love the fact that the silicone head does not pull away from the wooden handle, making it impossible for mildew and other crud to grow down there.
I believe that every cook should have a garlic press. I have this one from Zyliss and it has served me well since college. I even accidentally ran it through the garbage disposal briefly once, and it didn't seem to do much harm (though it does still bear a few scars from the incident).
I have about six different sized skillets, but the one I turn to the very most is this 8-incher from Circulon. The non-stick surface is hardy and it conducts heat nicely. Most people recommend cast iron when someone asks for good, cheap pans, but I think that maintaining cast iron is more work than most new cooks want to get into.
I love my Ikea 365+ stock pot. It is fairly light weight, but has a hefty heat-conducting plate welded to the bottom, which means it rarely burns and conducts heat well. It's great for pasta, soups, stocks, stews and those times when you need an extra-large vessel (I sometimes make caramel popcorn in mine).
I did not grow up with Jelly Roll pans. The first time I encountered them was when I was an RA during college. We would often do crazy things like make Rice Krispy Treats for 75 people and these pans were my lifesaver during those times. However, I came to discover that you can do much more than make marshmallow squares on them and they have turned into my go-to baking sheets. I also like the fact that they are nearly impossible to destroy.
The last two items on my must-have list are a good whisk and a couple of sturdy wooden spoons. When it comes to whisks I like the thinner French-style ones because the work well in small bowls and pots. I recommend grabbing a few bamboo spoons for the cook on your list because the are long-lasting and made from a renewable resource.
In the pursuit of making this an interactive gift guide, why don't you tell me what you can't live without in the kitchen.
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Reader Comments (Page 1 of 1)
12-06-2007 @ 7:38PM
LeisureGuy said...
The Cooking Compendium (http://www.lulu.com/content/1538066) contains an excellent list of the basic equipment for measuring, cutting, cooking, and the like.
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12-07-2007 @ 9:54AM
Jaden said...
rice crispy treats for 75!? You must have popular in college.
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12-07-2007 @ 9:55AM
Marisa McClellan said...
Those were insane days. And now, I only know how to make rice crispy treats in ridiculously large batches.
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12-07-2007 @ 10:18AM
Userless said...
Why would you need a garlic press? Just smash it with the side of your knife or chop it. Seems like another unnecessary tool in a kitchen. Boo to uni-taskers!
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12-07-2007 @ 10:41AM
Jason said...
I would add that an immersion blender is nearly a must-have, and strongly suggest that cast iron pans are worth the extra effort (which isn't that bad once you know what to do).
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12-07-2007 @ 11:56AM
Brooke said...
I thought the same exact thing about the garlic press, Userless! I use plenty of garlic in my cooking, but I never had a need in a garlic press.
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12-07-2007 @ 11:57AM
Marisa McClellan said...
I was just putting together a list of things I use a lot and could be useful for the new cook. Not everyone cooks the same way, so my list isn't perfect for everyone. I just happen to love my garlic press.
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12-07-2007 @ 12:37PM
rainey said...
Add me to the garlic-press-is-just-some-marginally-useful-thing-to-spend-too-much-time-having-to-clean group. And anyone who spends their money on overpriced stuff at Williams-Sonoma is wasting bucks that could go into good ingredients. But I completely agree with you about silicone.
Other must haves are an enameled steel casserole for casseroles, roasting, braising and baking no-knead bread. A heavy duty stand mixer (I'd choose that before a stick blender). A pair of tongs with a secure grip.
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12-07-2007 @ 1:50PM
Susan said...
For the new cook - a complete array of the spices and herbs YOU use a lot. These items are expensive and sometimes hard to find.
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12-07-2007 @ 3:07PM
Userless said...
A couple of good tongs and the silicone spatulas are absolutely great in a kitchen. I hadly have need for any other tools to cook than those. Maybe a few wooden spoons once in a while.
You can pick some good tongs up at any kitchen supply store. In fact a lot of this stuff you can get at a kitchen supply store for much, much cheaper than going to a Williams Sonoma, Crate and Barrel or any of those fancy stores. Check your local listings for one, trust me!
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12-08-2007 @ 8:48AM
shannon said...
Honestly, I would recommend a crock-pot or other slow-cooker. I have had many friends who were afraid to cook on their own until they started with crock pot recipes. Now they all love to cook both with and without the crock-pot.
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12-08-2007 @ 2:15PM
Susan said...
All of you young folks - listen up! As you age, you lose strength. That cast iron pan and dutch oven I once loved is no longer the apple of my eye. Too heavy and awkward. The large heavy mixer is also out for the same reason - too heavy. Give me light weight pans with substantial bottoms and a lightweight hand mixer and I'm still good to go in the kitchen. And while I'm carping, I wish they would bring back wall ovens that opened to both side like French doors. Bending over to from a distance of three fett to muscle that turkey out of the oven just about kills my back. And don't tell me to use a counter top roaster. Feh!!!
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12-09-2007 @ 12:29PM
Brooke said...
You're absolutely right, not everyone cooks the same way, and if your headline read "My favourite kitchen tools", I wouldn't even think of saying anything about your choices. But your title is "Gift Guide: Must haves for the new cook", and those of us who commented on the garlic press, didn't think it was a "must have", that's all. Nothing personal:-)
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12-12-2007 @ 1:30AM
Chief Family Officer said...
I recommend skipping the garlic press and just grating the garlic on your microplane.
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