Basic Equipment

Here some tools I use daily for food preparation and for measuring portion sizes of cooked foods.

Measuring equipment: To follow recipes, and to track your nutrition for your nutrition plan, you need to know how much of each food or ingredient is making it onto your plate. I use measuring cups and spoons as well as a food scale daily. There are days when I only use the food scale, as so many recipes are now written to include the weight of ingredients and not just the volume. Basic measuring cups are easy to find at discount stores(overrun bargain stores, dollar stores, etc) - any set that includes 1/4 and 1/3 cup measures and goes up to at least 1 cup in size will work. Same for measuring spoons - most sets go from 1/4 teaspoon to 1 tablespoon. For a food scale, a slightly bigger investment (but there are still very affordable options out there), choose one that can weigh food in both grams and ounces and has a capacity of at least 25 lbs. I prefer a completely flat glass type food scale (again, while I love to cook, I don't enjoy cleaning, and the lack of nooks and crannies makes for quick/easy cleanup).

Bowls: You'll want an assortment of differently sized bowls, whether they're plastic, stainless, glass, or pottery - something that you can combine and mix ingredients of all sorts in.

Knives: If you can afford one or two high quality sharp kitchen knives made from high-carbon steel (vs stainless), I'd opt for that over a more varied set and would suggest getting a small paring knife and a large 'santoku' style knife - you'll be able to do pretty much anything with these as long as you keep them sharp. If you aren't ready to tackle sharpening your knives at home, most grocery stores that have a full-service meat counter will sharpen your knives for you (often for free).

Peeler: Find a vegetable peeler that is comfortable for your hand. They come in a variety of shapes and sizes. I prefer one with some serrations on the cutting edge, but if you prefer smooth, go with it. You can also use a paring knife to peel, if you'd rather not buy a peeler

Cutting boards: Cutting boards are usually made from wood, bamboo, or plastic, and protect your countertops from knife damage when you're slicing, chopping, or dicing your food. Wooden and bamboo boards should be hand washed, while plastic boards are usually dishwasher safe. Personally, I like to use a wooden or bamboo board for vegetables, loaf bread, or cooked foods, and use plastic boards for raw meat, as I can sanitize them in the dishwasher when needed.

Pots and pans: The best quality pots and pans have heavy bottoms for even heating and to help prevent warping with sudden changes in temperature. A good set of pots and pans will last for decades, so factor that in as you're choosing. I like ceramic non-stick pans for quick low to medium heat cooking (fried eggs, for example), and I prefer heavy-bottomed stainless pots and pans for anything that will be on the stove longer or will be a higher-heat applications. Stainless is a great option for everyday cooking. Try to avoid copper or aluminum pots and pans, as they can react with acidic food and make it taste bitter and metallic. Cast iron is another great option if you don't mind the weight of it and take the time to learn how to properly care for it.

Baking sheets/pans: A starter set of tempered glass baking dishes (like Pyrex) is a good option for baking dishes that are deeper or release a lot of drippings. Cookie sheets with a lip all the way around work great for shallower baking needs and roasting veggies.

Stirring and flipping tools: Stirring spoons are usually made of plastic, wood or bamboo, and like with cutting boards, the plastic ones are usually dishwasher safe while the wooden and bamboo ones should be hand-washed. Plastic is not a great choice for high-temperature cooking, as the plastic can melt when in prolonged contact with the bottom of a hot pan (so don't leave it in the pot between stirring - use a small plate or a spoon rest made for the purpose, instead). Wire whisks are a tool for incorporating ingredients that could become lumpy - not a necessity, but very convenient. Choose one with silicone over the wires if you're cooking high acid foods (like lemon sauces or pie filling) or using non-stick pots and pans. You'll also want a tool to flip food from one side to the other while cooking. I grew up calling these a spatula, but have noticed that they're often called a flipper in the store these days - choose a plastic type for nonstick pots and pans and a stainless one for stainless or cast-iron pots and pans.

Draining: A colander is my preferred tool for draining and rinsing things like cooked pasta or canned food. It can be set in a sink to drain or over a bowl to catch the liquid if you need it for your recipe. They're typically made from plastic or metal.

Meat thermometer: This is an essential tool for me, so I can make sure food is fully cooked (and not overcooked). A basic dial-type thermometer can be found pretty much anywhere, and affordable instant-read digital style thermometers are also available at retailers like Walmart or Amazon. Some neat features that you can look for are magnetic ones or ones that have a backlight feature so you can use it when you're grilling and it's starting to get dark out.

Safety equipment: Make sure to get a few potholders or oven mitts to protect yourself from burns. These can also be used in the place of hot mats or trivets to protect your counters and tables (or your glassware, as it can shatter if you place hot glassware straight out of the oven on a cold surface). Consider waterproof heatproof textured gloves made for barbecuing if you plan to move large cuts of roasted meat to a serving platter while hot or plan to start canning food, as you can reach into boiling hot water to retrieve jars, too.

Cleaning Equipment: For cleaning veggies, get a small handheld scrub brush. For scrubbing pots and pans, something as simple as baking soda with a little water to make a paste works well. I also like the scrubbing paste made by 'The Pink Stuff' - it is abrasive, so not ideal for most non-stick cookware.

Can openers: If you have kids or pets around, I recommend getting a safety can opener that doesn't leave sharp edges. If you're canning food, a church key style opener will help you easily remove the sealed flats from your jars.

Luxury gadgets like an electric kettle, electric drip coffee maker, slow cooker, electric mixer, and electric pressure cooker do get used a lot here as well, but you can make pretty much any recipe using regular pots/pans and your oven if you're up for it.

If you enjoy smoothies, milkshakes, or prefer to puree certain ingredients due to preferred texture, you'll want to invest in a decent blender. Creating a smooth texture without a blender or immersion blender takes a lot of time and effort.