• Twitter
  • YouTube
  • Facebook
  • LinkedIn
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kathleen Flinn

Storyteller. Cook. Teacher.

  • Home
  • About
  • Kat’s Blog
  • Recipes
  • Books
  • Classes
  • Podcast
  • Press
  • 日本語
  • Show Search
Hide Search

How to Outfit a Kitchen on a Budget or 14 Kitchen Essentials Every Cook Needs

Kathleen Flinn · January 28, 2022 · 19 Comments

What are kitchen essentials? People have been quite successful making food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. Years ago, I started a guide for college students but I’ve expanded it to a list for anyone who is outfitting a kitchen — or downsizing one. Please note that this page may include affiliate links.

A Good Chef’s Knife
Don’t waste money on a cheap knife block set. You’ll get a bunch of cheap knives, and won’t use most of them. I mean, what’s the point of a “vegetable knife?”

Start with a chef’s knife, usually around eight-inches but this can vary by your size and your hands. I always suggest going to a store that will allow you handle the knife first. What you’re after is what I call “the steel and the feel.” If it’s uncomfortable, you won’t want to use it. It should have a blade of good enough quality that it can take an edge and keep it. After your chef’s knife, follow it up with a serrated bread knife and a couple of paring knives.

Never put a knife in the dishwasher; the detergent will dull the blade, the heat from the steam may warp it and neither will do much for the handle, either.

IKEA makes a decent (if not long lasting) chef’s knife for about $10, and Victorinox makes a high-carbon steel one for about $30, but you’ll be replacing both in a few years. You can find great deals at restaurant supply stores and at the business-focused Costco outlets. If you want to splurge, explore mid-range options from German or Japanese knife manufacturers such as Henckels, Wusthof and Global. Avoid their very cheapest, entry-level goods, though; at that point, you tend to be paying more for the name brand than the quality of knife. If you invest in a knife and treat it well by hand washing it and getting it regularly sharpened, like other kitchen essentials, it can last a lifetime.

Cutting Board (or two)
A good-looking cutting board can double as a serving platter for parties.  If you’ve got two, you can use one for meat during food prep. Absolutely avoid glass; it has a grating sound and will ruin your knife blades.

My favorite kind of cutting board is the Epicurean-brand variety made from recycled paper, looks great, it can go into the dishwasher and will last for years ($24), so it’s eco-friendly and a value. 

Next up are cutting boards made from bamboo. They’re inexpensive, look good, and are also eco-friendly. Just don’t put them in the dishwasher; wash them by hand and let air dry. A large inexpensive cutting board such as food-grade plastic can be had for little money and I prefer to use these for meat or fish preparation since they can be sanitized in the dishwasher; just be aware that they tend to warp over time ($12). Wooden cutting boards are handsome, but need a little extra care. ($30+).

Measuring cups and spoons
Stick with basic metal measuring cups and spoons to start. You’ll find good deals from IKEA, a warehouse store or online, but note that you can often find them at Goodwill or Salvation Army stores with a decent housewares section for as little as a $1 each.

Hot pot or electric kettle
A hot pot or kettle is great for rapidly boiling water. Whether you use it to brew a cup of tea, get a jump on water for pasta, or cook even ramen noodles. You’ll find one can find 1,000 potential uses for it. ($13+)

Can opener
Go a step up from the hand killer $2 version and get a heavier one that works that won’t destroy a can or leave dangerously sharp edges.

A large heavy-bottomed pot or Dutch Oven
A six- to eight-quart heavy bottom pot will keep you from burning everything you put into it, and will allow for an even sauté onions and vegetables, thus making this a good choice for soup, beans, chili, stock, etc. in addition to using it for boiling water for pasta or steaming vegetables.

You can get an inexpensive stainless one from IKEA or a restaurant supply store, but the best value for money is an enameled cast-iron Dutch oven. Just avoid a thin non-stick version or aluminum, both of which will leach stuff you don’t want into your food and will generally be too thin to do anything other than boil water.

A 3-quart heavy skillet or sauté pan
Food writer Michael Ruhlman made this observation in his book The Elements of Cooking: “I can’t think of anything less useful in a kitchen than a cheap non-stick pan.” I totally agree.

Get one that is at least three quarts, and preferably stainless steel, cast iron or a quality non-stick, such as this “everyday pan.” When taken care of, both types will last for years. Be sure to get one that has no plastic in its design (including the handle) so that it can go into the oven, far-extending its value beyond the stove top. Avoid non-stick which limits its use and can’t be used over anything other than low- to moderate-heat and will eventually need to be discarded.

A cast-iron skillet (or this awesome combo set) with can be purchased for about $25 and has the bonus of being great for roasting a chicken, making a casserole or baking bread in the oven. Follow directions for cleaning it and you’ll have it for years. Or, hit a restaurant supply store or a Costco business center and spend $30 on the same kind of pans used in restaurants. If splurging, go directly to a quality brand such as All-Clad. Sure it’s $150 for a 3-quart sauté pan with lid, but if you take care of it, you won’t ever have to buy another one.

Colander
A colander ensures you don’t burn yourself trying to drain pasta or while making stock, plus you can use it to wash fresh produce or as a fruit bowl for the table. If you can find a mesh one, it’s even more useful. They’re often found at thrift stores for a buck.

A set of nesting bowls
You need at least one large bowl to mix stuff in. Consider buying a set of different-sized bowls that nestle into one another. You’ll have multiple options without taking up too much space. Glass or stainless steel are your best investment; avoid plastic as you won’t want to put anything hot (such as freshly made stock) into them and they may stain.

Pro tip: Both glass and stainless steel bowls of varying sizes can often be found for $1 each at Goodwill, and restaurant supply places carry new ones inexpensively, too.

Utensils
Start with a large spoon. Add a silicon spatula ($4), a vegetable peeler and then a good set of tongs such as those made by Oxo ($8). Add a grater. After that, what you cook will help you determine what you need such as whisks, ladles, etc. When we stocked up my niece’s apartment, we bought most of her large spoons, spatulas, whisks, a pasta separator, a vegetable peeler etc. at a Goodwill and these items cost less than a buck each.

A baking or casserole dish
Great for casseroles, lasagna, quiches, pot pies, brownies or small cakes, plus even roasting a chicken, a small yet heavy baking dish is a great place to start when cooking for one or two people. Consider a square glass one to start, and go with stoneware, glass or ceramic for the most functionality, or commercial stainless steel version (often referred to as a “hotel pan”) at a restaurant supply store. ($12 to $45)

Side towels, oven mitts
A couple of side towels are handy, too; many restaurants and culinary schools use quality cloth diapers since they’re cheap and they have a padded center and can double as a heat pad. I’m a fan of getting a good pair of oven mitts, preferably infused with or made from silicone.

Check their heat resistance; anything less than 400 F isn’t worth buying. You can use an oven mitt as a trivet, too, once something hot has to go onto a table.

Plenty of storage for leftovers
I’m partial to glass for storing food as plastic can seep into foods, especially fatty stuff like meats. In addition to preventing food from going to waste, you can also store foods you can buy in bulk, such as cereal, spices, flour, sugar, oatmeal, nuts, spices, etc. Plus, a glass jar is great for making vinaigrette. When on a budget, no food should be left to spoil as wasted food is wasted money.

Any other thoughts on kitchen essentials?

Related

Filed Under: Pantry & Supermarket Tips

Get Updates

Get my most delicious receipts and latest writing delivered personally to your inbox

Reader Interactions

Comments

  1. Kate Smith says

    December 16, 2012 at 9:10 am

    Hi Kathleen,
    I’d add a pyrex measuring jug.
    Pouring ,rather than ladeling, liquids make you a tidier cook.
    You often need more than a cup of liquid measured.
    It can go in the microwave, to reheat soup, and other left over and the handle won’t get hot, so if safer than a bowl.

    Reply
    • admin says

      December 23, 2012 at 5:39 pm

      Great tip, Kate!

      Reply
  2. Mike says

    January 9, 2013 at 2:34 pm

    Meat thermometer… Never overcook your steak or turkey again!

    Reply
    • katflinn says

      January 10, 2013 at 6:58 pm

      Exactly! Or, undercook that roast chicken. No one likes pink poultry. You can get a digital instant read one for about $10. Great investment.

      Reply
  3. Lia Huber says

    January 15, 2013 at 9:27 pm

    These days … I’d also add a pressure cooker. Mine recently moved from the “back room” to the kitchen cabinet because I’m using it several times a week to cook beans, legumes, whole grains … I love it!

    Reply
    • Sally K says

      August 21, 2014 at 11:13 pm

      I agree wholeheartedly. I love my pressure cooker, and wish I had gotten it when the family was younger. Very quick way to cook favor-filled meals. The cookers they make now are much safer than those made decades ago. There are some very good cookbooks out there for pressure cooking too–check them out!

      Reply
  4. Larry Sullivan says

    January 18, 2013 at 9:51 pm

    Hey Kat –
    Great list! Two more items I couldn’t live without are my instant read thermometer, and believe it or not, a metal device that was originally intended as a pastry tool, but it lives on my cutting board and I use it to gather things up and drop them into the afore-mentioned bowls, prior to cooking them.

    Reply
    • katflinn says

      January 28, 2013 at 3:57 pm

      Yes, a digital thermometer really takes the guess work out of cooking meats. I’ve interviewed many a home cook who seemed terrified about undercooking chicken, for instance, and it solves that issue.

      I have one of those pastry cutters/vegetable movers. Mine looks like this:
      http://www.amazon.com/gp/product/B00004OCNJ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00004OCNJ&linkCode=as2&tag=kathleenflinn-20

      Reply
  5. Jacqueline says

    January 19, 2013 at 6:38 pm

    Dutch oven for braising. Good stockpot. I’m also doing a series on Essential Kitchen Equipment and next up is the stock pot. Could not live without either.

    Reply
    • katflinn says

      January 28, 2013 at 3:55 pm

      My standard gift to newlyweds is a dutch oven of some sort. I’ve become a big fan of the Lodge series – they’re economical, sturdy and they come with a great warranty. I wish they were still made in the U.S.

      http://www.amazon.com/gp/product/B000N501BK/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000N501BK&linkCode=as2&tag=kathleenflinn-20

      Reply
  6. Suzanne says

    January 19, 2013 at 7:20 pm

    Your list is spot on! I guess it’s not essential, but it’s hands-down my favorite piece of kitchen equipment is our rice cooker. We eat a lot of rice, and so we use this at least twice a week. Can be used for things other than rice as well.

    Reply
    • katflinn says

      January 28, 2013 at 3:52 pm

      That’s a great addition, actually. We use our rice cooker a lot. Roger Ebert has a terrific book called “The Pot and How to Use It” and it’s all about the amazing versatility of a rice cooker. I got a small 3-quart one for my niece in college that was like $20 or something. She uses it – along with recipes from Ebert’s book – pretty much everyday.

      Here’s a link to his book:
      http://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/B004X8W882

      Reply
  7. Lori says

    January 24, 2014 at 4:41 am

    I like having a heavy mortar and pestle. Not too big, about a 2 cup bowl. It’s easy to use and clean, and makes you feel like an apothecary of taste.

    Reply
  8. Heidi says

    September 8, 2015 at 3:29 am

    Great list. And reader add ons. While maybe not essential, I think a good grater (love the microplanes) and a spatula (heavy plastic, double tip ones are v. functional) make heaps of kitchen work easier. Love that many of Seattle’s thrift shops carry many great kitchen items/gadgets for a song.

    Reply
  9. Reid Gorman says

    September 7, 2019 at 3:06 am

    Scissors.. And shears. Wok. Butane torch.

    Reply
  10. Mary Reyes says

    February 19, 2020 at 11:59 am

    Great, I like this post.

    Reply
  11. Adam Rich says

    April 25, 2022 at 7:01 am

    very nice, love your article.

    Reply

Trackbacks

  1. Kathleen Flinn - Reader Q&A: What do you consider essential pantry items? says:
    June 5, 2014 at 5:58 pm

    […] How to Outfit a Kitchen on a Budget, or 14 Essential Items for Every Kitchen […]

    Reply
  2. Learning How to Cook the Basics from Kathleen Flinn | gatheredtable says:
    January 20, 2015 at 5:16 pm

    […] How to Outfit a Kitchen on a Budget […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search my site

About me

Welcome! I’m Kathleen Flinn, a storyteller, cook and teacher, …
Get to know me

Sign up for my newsletter!

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

My podcast

Latest posts

Recipe: Spicy Turkish Chicken Wings with Chili-Oregano Salt

February 2, 2023

Eat Better and Waste Less Food in 2023

January 1, 2023

19 Ideas for Holiday Leftovers

December 25, 2022

peppermint bark

Recipe: Easy Peppermint Bark

December 4, 2022

How to Make Ramen Healthier

How to Make Healthy Ramen

November 25, 2022

Need kitchen confidence? Buy this book!

Everyone Can Use a Good Chicken Recipe

How to cut up a whole chicken

Discover one of my best selling Books

Order your Copy
Order your Copy
Order your Copy

Copyright © 2023 · Kathleen Flinn