In my last posting I talked a lot about how I got interested in cooking. Today I want to share some of the things I learned along the way as far as helpful tools and equipment to assist in cooking .

The first and very important tools are knives. I suggest at a minimum a chef’s knife, a sanduko, a paring knife and a boning knife plus a knife sharpener.

For cookware I initially chose a set of ALL clad pots and pans, however, my recommendation would at a minimum have a non-stick fry pan (10 or 12 inch), a sauté pan, a cast iron skillet and two sizes of sauce pans.

I also found that a good source for purchasing this equipment is a restaurant supply outlet. An instant read thermometer is also essential especially for cooking most meat and some fish dishes. I like to do brazing so I have a brazier that can be used both on the stovetop and in the oven.

With this equipment you should be able to cook most anything you want. Until next time.

Conny

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