KITCHEN EQUIPMENT

Cooking, in some parts of the United States, has become almost a lost art. In today's world of convenience and frozen boxed dinners, some young people haven't the first idea about cooking or kitchen equipment.

Faced with a tight budget and the prospect of going out on your own, you may not know where to begin to equip your kitchen. Before you throw in the towel and hope fast food will sustain you, take a look at how a short list of simple kitchen equipment can put you on the road to home cooked, nutritious meals at a fraction of the price of takeout.

Basic kitchen equipment need not cost an arm and a leg. Items such as measuring spoons and cups, colanders, graters, can openers, spatulas, colanders, wire whisks, wooden spoons and cutting boards can be found inexpensively at dollar type stores. Sure, you can spend more, but why bother? These items usually don't endure much wear and are easily replaced.

When it comes to pots and pans, quality becomes more important. A cheap skillet or flimsy stock pot won't stand the test of time. For example, the Teflon-lined skillets with an inexpensive price may be half the cost of a quality heavy-duty skillet, but will scratch easily, requiring frequent replacement. Look for a heavy pan and buy the best you can afford. It will cost you less in the long run. A good quality pan can last a lifetime.

For a versatile selection of pots and pans for basic cooking needs, include a 12 inch skillet, and one each of two and three quart saucepans, with lids. A stockpot will complete your basic set of kitchen equipment. With only these four items, you can produce just about any dish.

Although Teflon is popular, inexpensive and readily available, when choosing a skillet or stockpot, consider cast iron.

Cast iron pans are virtually indestructible and distribute heat well and evenly. They must be “seasoned” with a good scrubbing and a few coatings of oil before use. Once your pan is seasoned, you need only run it under hot water with a light scrubbing and no soap to make it ready for your next dish. The only down side of cast iron is that it does not accept acid type foods such as spaghetti sauce well. These acidic foods “de-season”the pan,and then you have to start all over with re-seasoning the pan.

When choosing saucepans, heavy-gauge stainless steel pans with copper bottoms are good choices, as they conduct heat evenly and won't burn the contents.

With just this simple list of kitchen equipment, you'll be ready to go. As your cooking adventures proceed, you'll doubtless find another gadget or pan to add to your collection. Cooking can be a lot of fun. Impress your friends with your creations. Bon Appetit!