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Pans, Equipment, and Supplies

Baking Sheet Size: Whenever a recipe includes a

baking sheet, you can assume that I am referring to

a standard-sized sheet pan that’s 12 × 18 × 1 inches.

This is also known as a “half sheet pan.”

Cast-Iron Skillets: These classic heavy pans are a

great investment. They’re generally inexpensive and

get better with age if properly cared for. Cast-iron

takes a little while to preheat, but it gets screaming

hot and has excellent heat retention—after it gets

hot, you may need to turn down the heat. It’s great

for dishes you want to ensure get cooked evenly

throughout and any time you need a nonstick

surface. To clean you skillet, wash it under hot water

with a textured (but not metal) sponge and without

soap. Be sure to clean it as soon after cooking as

possible. If a gentle scrub doesn’t do the trick,

sprinkle a few tablespoons of coarse salt over the

surface and scrub with a dish rag. Rinse and dry

thoroughly. You can place it in a warm oven to dry.

Some cast-iron skillets come preseasoned. If you

have a new one that isn’t, you’ll want to season it

before use. Preheat oven to 325º F. Wipe the skillet

with a wet cloth, and dry thoroughly. Apply a thin

coat of oil to the skillet (I use avocado oil). Place

skillet upside down on oven rack, and place a sheet of

aluminum foil on the bottom rack to catch dripping

oil. Turn off the heat after an hour, and allow the

skillet to remain in the oven until completely cooled.

Loaf Pan Size: Whenever a recipe includes a loaf

pan, you can assume that I am referring to a standard

size of 9 × 5 × 3 inches.

Saucepan: A “saucepan” refers to a pot that’s deeper

and has steeper sides than a frying pan. “Small

saucepan” refers a 2-quart pot, “medium saucepan”

refers to a 4-quart pot, and “large saucepan” refers to

an 8- to 12-quart pot. A “stockpot” can range in size

from 8 to 25 quarts.

STOCK UP ON THESE BASICS

Chef’s knife

Paring knife

Vegetable peeler

Kitchen shears

Garlic press

Can opener

Colander

Salad spinner

Mesh strainer

Pastry brush

Whisk, stainless-steel

Wooden cutting board

Plastic cutting board

Mixing bowl set, stainless-steel

Cheese grater

Parchment paper, non-stick

Saucepans, small (2-quart) and medium (4-quart)

Sauté pans or skillets, small (8- to 10-inch) and large (4- to 6-quart)

Stockpot (8- to 12-quart)

Cast-iron skillet (12- to 13-inch)

Baking dishes (13 × 9 × 2-inch and 8-inch square)

Springform pan (9-inch)

Cupcake tins

Loaf pan (9 × 5 × 3-inch)

Baking sheets

Slotted baking sheets or racks from a broiler pan

Slotted and solid wooden spoons

Indoor grill pan

“Turner”spatula

Rubber spatulas

Stiff brush

Metal tongs

Soup ladle

Meat thermometer

Popsicle molds and sticks

*Also see “Stocking Your Pantry” on page 348.