Kitchen Checklist
A GOOD SET OF SHARP KNIVES: including a chef’s knife, a paring knife, a slicing knife, and a bread knife
ALL-CLAD POTS: small and large sauté pans, small and large lidded pots
ONE LARGE ALL-CLAD ROASTING PAN
One medium and one large ROUND DUTCH OVEN
KITCHENAID MIXER
CUISINART PRO FOOD PROCESSOR, with its slightly bigger bowl
A set of STAINLESS-STEEL MIXING BOWLS . I also have a set of 10 clear glass bowls
On the counter, WOODEN SPOONS AND RUBBER SPATULAS
Also on the counter, MEASURING SPOONS
A CHEF’S CHOICE ELECTRIC KNIFE SHARPENER
A BUTCHER BLOCK CUTTING BOARD
A MEAT THERMOMETER
For potholders, I use BLACK OVEN MITTS
A stack of HALF SHEET PANS. (13″ x 18″ each with a one-inch rim) use them for roasting vegetables, baking cookies, etc.