As mentioned in an earlier post, I asked my sister, a Leiths' trained chef, for her suggestions on where to spend money on kitchen equipment. Here is her, surprisingly short, list.
Kitchen Equipment List
Knives! One big chef’s knife, one small paring/office for veg cutting, and one steel for sharpening – serrated is also useful for tomatoes and fruit, but not vital.
1 big saucepan, one small, both stainless steel, not non-stick, the best quality you can afford – they will last. A handle that isn’t screwed on, is part of the pan, or it will start wobbling and fall off.
A good big chopping board, wood is good as long as you don’t worry about hygiene! Just don’t use it for raw meat, get a plastic one and keep it only for that.
A frying pan – opinion is divided on this one. I like a good, solid non-stick one which, I admit, won’t last forever unless you’re militant about no metal utensils and watch other people like a hawk if they use it…Or some serious types get e.g cast iron and just season it very carefully. Never seem to manage it myself.
A good large mixing bowl; lightweight metal is good for most things.
A nice big balloon whisk, electric hand whisk also v useful., or see below if you have the funds…
[Digital scales: I recently had to reprimand Penny for using old-fashioned scales for baking. They just aren't accurate enough for cake-making...]
More extravagant items include
A lovely, solid, and supposedly lifetime-lasting Le Creuset. A casserole for 6-8 people is probably your best bet, in whichever colour you won't get bored of.
A Kitchenaid or Kenwood mixer. Kitchenaid is my preference, but Kenwoods are known to be v reliable and long-lasting, though just don’t have the glamour factor.