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Recommended Cooking Gear

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  • Recommended Cooking Gear

    I'm going to do a little shopping and get some cooking gear. I found a good mixing bowl set and a bread pan. I already have a nice dutch oven and frying pan as well. I don't have the best knives, so that may be a worthwhile investment.

    What else do you recommend that is essential or extremely useful?

    P.S. I'm looking at food processors too -- already have a blender but want one of these!

  • #2
    Crock pot. I do more than half of my cooking in my crock pot.
    “In God we trust; all others must bring data.” W. Edwards Deming
    Blogging at


    • #3
      We bought a food processor last week (Canadian Tire Money for the win!). We bought a George Foreman Grill at the same time. They've both been used quite a bit.
      There are two wolves fighting within a man's heart, one is Love, the other is Hate. The one that wins is the one you feed.

      My friends, love is better than anger. Hope is better than fear. Optimism is better than despair. So let us be loving, hopeful and optimistic. And we'll change the world. - Jack Layton

      The Primal Adventures of Griffin - Huzzah!


      • #4
        I do have a Crock Pot too and it is fantastic. I'll check out the food processor -- wasn't sure on a good brand.


        • #5
          A stick blender is handy if you don't have one, not essential but useful for things like sauces, making soups, and so on. A couple of good cast iron pans (frying pan, deeper skillet) are a must. Of course, you should have some decent knives, and I really want to get a mandoline. I like my mortar and pestle--not vital, but nice to have for crushing spices and such. Decent pie plates, baking sheets, and rectangular baking pans are good to have on hand.
          “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

          Owly's Journal


          • #6
            You probably don't need a bread pan! What you will need is a shallow dish to make meatloaf in

            And a big 'big ass salad' bowl!
            Newcomers: If you haven't read the book, at least read this thread ... and all the links!

            Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
            CW: 146.8 lbs
            GW 140 lbs
            A proud member of PETA: People Eating Tasty Animals


            • #7
              I have a good collection of knives.....shun, ceramic, but guess what I go for all the time...the freaking cheapest blade I have!

              8 in. kitchen knife...forshner...not expensive and what the pros use

              Pairing knife....forshner

              Food processor.....I have a med size kitchenAid....great for all things primal and used for so many things not even funny...never shred anything again....make homemade mayo

              Add in a crock pot and you should be set for a while.


              • #8
                Depends on what you cook. I have no use for bread pans, pie plates, baking sheets etc. I use pots for sauces, curries and casseroles, crock pot for pot roasts and trays for roasting meats and vegetables. Some glass bowls for nuking things. But good knives and chopping boards are most important. Do all my grilling on the bbq
                Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

                Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine


                • #9
                  I really like my mandolin, but if you get one you have to promise to be VERY careful with them. Either that or only slice foods that are blood-colored...

                  Love my crockpot, but you already have one, so that's good.

                  Just bought a stick blender and I'm jonesing to use that (I really need to quit my job so I have more time to cook!), so mayo should be on the way soon. I hear good things about them.

                  Another cool thing is a small chopper/blender for chopping up nuts and things.

                  Oh, and get some rolls of parchment paper (right next to the foil and plastic wrap usually). Parchment is great for when you know something you're baking is going to be a huge mess (line the pan with the parchment and the dripping crap doesn't stick to the pan) or for steaming things like fish and chicken by wrapping it up in parchment packets. You can also use foil, but I'm not a fan of mixing aluminum and food.


                  • #10
                    My most-used kitchen stuff:
                    - good knife
                    - ceramic non-stick sautee pan
                    - good 3-ply saucepans
                    - grater (just a regular old rectangular cheese grater)
                    - good bamboo cutting board
                    - bbq
                    - parchment paper (I also have parchment loaf-pan liners which are FABULOUS for making meatloaf)
                    - pressure cooker, for when you have 1 hour to cook something that ought to take 3.


                    • #11
                      I'm going to copy spughy and list stuff I use daily or close to it:
                      -8" Cast Iron skillet
                      -8" Chef's knife
                      -Chopping Board
                      -Paring knife
                      -Stainless Steel Mixing bowl (can double as BAS bowl)

                      Stuff I use occasionally, but really like:
                      -Dutch oven
                      -Electric Smoker
                      -Immersion blender
                      -Food processor


                      • #12
                        I should point out that my pie plates are used for things like crustless quiches, my baking sheets for toasting nuts and making sweet potato or kale chips, my loaf pans for meat loaf, and my rectangular baking pans for primal-friendly casseroles/lasagna/whatever. Baking stuff doesn't have to be for making things with flour or things that are sweet.
                        “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

                        Owly's Journal


                        • #13
                          I have way too much cooking stuff
                          Knives - I prefer a good slicing knife (for de-boning) and a larger chef's knife for normal work. My wife loves the santoku knives. What brand/style is a matter of preference at the higher levels. I prefer Henckel's as the German styles tend to be a bit more sturdy and able to handle a beating in the kitchen. If you look at Marshall's/TJ Maxx, you can often find the Profection or 4-star lines. Their "international" lines are OK, but not nearly as good (made in china and spain).

                          Lodge frying pan. I have 2, a large one and a chicken fryer (a frying pan with higher sides and a lid). The latter also functions as a dutch oven. Should ask if your dutch oven is enameled? I love the lodge, but have Staub enameled dutch ovens for when I cook acidic things or use a lot of wine in my sauce.

                          those are the basics


                          • #14
                            Chopping boards - wood
                            Heavy Butchers' block
                            Santoku* - general purpose kitchen knife
                            Other specialist knives - ham/salmon slicer, cleaver, flexible fish knife and pointed meat boning knife
                            Pan stack - pan, drainer, 2x steamers, Baines Marie, poacher and lid
                            Frying pans
                            Hand blender
                            Julienne slicer
                            Roasting dishes
                            Wire rack
                            Tagine - for hob or oven

                            * if you only buy one knife, a Santoku is perfect for many jobs undertaken by different knives in Western cuisine. You get what you pay for! Cheap Santoku are little more than Western blades with a finer point. Japanese knives cost because the steel is folded again and again making a very hard knife which will hold its edge. Look for a patterning down the metal to see if it is a folder knife.

                            I have an oven and a hob; no microwave oven.
                            I could probably drop the tagine from the "must have" list, but I like to use it.

                            I've thought about a slow cooker, but I can do that in a pan, tagine or roasting dish.
                            I'm not interested in a food processor - my knife skills are good.
                            Last edited by pjgh; 07-06-2011, 05:27 AM.

                            "... needs more fish!"


                            • #15
                              If you don't have a food processor, I highly recommend the Ninja Master Prep set (around $69 on I use mine daily.
                              --Trish (Bork)
                              TROPICAL TRADITIONS REFERRAL # 7625207
                              FOOD PORN BLOG!