Pots & Pans:

Necessary:

Double Boiler


Dutch oven - 5 qt. w/cover (non-aluminum)

Sauce Pan- 1/2 quart w/lid (non-aluminum)
Sauce Pan- 1 quart w/lid (non-aluminum)
Sauce Pan-2 quart w/lid (non-aluminum)

Slope-sided 8" Saute pan- non-stick
Slope-sided 8" Saute pan- aluminum
Slope-sided 10" Saute pan- non-stick
Slope-sided 10" Saute pan- aluminum
Straight-sided 12" Covered skillet- any surface


Roasting Pan

Optional:

Wok


Knives:

Necessary:

Chef's Knife

Paring Knife

Serrated slicer

Sharpening steel

Optional:

Cleaver

For tips on using a knife click here.


Miscellaneous Equipment:

Necessary:

Box Grater

Can Opener

Coffee Maker

Colander

Corkscrew

Cutting Board

Kitchen Towels

Ladle

Oven Thermometer

Pepper Grinder

Teapot

Thermometer

Vegetable Scraper

Wire Strainer

Whisk

Wooden Spoons

Optional:

Microwave Dishes

Pizza Wheel

Wok Tools

Baking:


Necessary:

Baking Sheet

Cake Pans

Canister Set

Cooling rack

Measuring

Mixing Bowls

Muffin Tin

Pastry Brush

Pie Plates

Rolling Pin

Sifter

Spatulas

Spoonula

Optional:

Pastry Bag

Ramekins

Souffle Dish
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