POT HOLDERS — Always have them on hand—pun intended. I have a magnetic hook for them on the side of my oven hood, so they are always available when needed. Safety first!

8-inch NONSTICK FRYING PAN — Preferably with a lid. You don’t need a full set of nonstick pans—this one will be all you need. Nonstick pans are great for cooking eggs. 

CAST-IRON FRYING PAN — This is my go-to pan. It transfers seamlessly from stovetop to oven and will last forever.

POT & PAN SET — If you are going to purchase a full set, I recommend getting stainless steel in a heavier gauge. The pans will be a little heavier to lift and wash, but they will last longer. Stainless steel will also conduct heat more evenly. A standard set includes 8-inch and 10-inch frying pans, 2- and 3-quart saucepans with lids, a 3-quart sauté pan with a helper handle and lid, and an 8-quart stockpot with lid.

DUTCH OVEN — I inherited my more than fifty-year-old Belgium pan from my maternal grandma, or Momma, as she was known. I still remember her cooking Irish stew for hours on the stovetop, and it was always worth the wait. Dutch ovens can be pricey but, like Momma’s stew, they are so worth it. Stovetop to oven, this pot rivals any slow cooker.

13 x 18-INCH BAKING SHEET, 9 x 5-INCH LOAF PAN, AND 12-CUP MUFFIN TINS — These will cover cookies, breads, muffins, and cupcakes.

MIXING BOWLS — A set of three nesting bowls: small, medium, and large. Glass or stainless steel—you decide. 

MEASURING CUPS AND SPOONS — Especially important in baking and for following a recipe accurately. 

BLENDER — I use my blender for soups, purées, and frozen drinks, and it’s a must-have for smoothies. Everyone has a different budget—you don’t need top-of-the line,  but don’t cheap out either. You do get what you pay for. 

IMMERSION BLENDER — A shout-out to Chef Dagmar, who introduced me to this wonderful wand. It’s so easy and fast! I blend soups and make mashed potatoes right in the pot with this hand-held blender. 

DIGITAL THERMOMETER — Many cooks use visual cues to tell when meat is cooked—for example, if chicken is pink, keep cooking. But, particularly for novices, using a thermometer is the best way to guarantee that meat is cooked to the proper doneness.

KNIVES — Three knives—a chef’s knife, a serrated bread knife, and a paring knife—will basically take care of anything you need to cut. I recommend forged knives over stamped knives because they are higher in quality and will last longer.

KNIFE SHARPENER — How much sharpening is needed for a knife depends on your menu and how much the knife is used.

CUTTING BOARD — Wood or plastic cutting boards are best. Knives will get dull faster when used on a glass or stone cutting board. Remember that bacteria can build up in the wear grooves on your board, so when a board has been much used and marked up, it’s time to replace it. 

WOODEN SPOON — Unlike plastic, which melts, and metal, which gets hot, wooden spoons won’t stir you wrong. 

WHISK — The thin wires of a whisk make it easier to mix liquids.

Rubber Silicone spatula — A silicone spatula is an all-purpose tool. To avoid melting, your spatula should be heat resistant to temperatures up to 375 or 400 degrees.

MINI TONGS — Once you begin using these, you can’t do without them. Use tongs to turn anything cooking in a pan, or to coat anything with bread crumbs. 

SALAD SPINNER — A spinner does a lot more than dry your salad. I use mine after washing mushrooms, herbs, or any vegetables soaked with water. 

Lemon press — Sure, you can cut a lemon in half and just squeeze, but those pesky little seeds! Once you use a lemon press, it’s hard to go back to squeezing. 

OTHER USEFUL TOOLS — I keep a vegetable peeler, soup ladle, slotted spoon, colander, and can opener on hand.