On Aug 23, 3:48 pm, Bill Davis Jr > wrote:
> Hello everyone my name is William. I started reading this group about
> a couple of weeks ago. Had to weed through the junk posts first.
>
> I am also new to cooking. I lived mainly on local deli shops, fast
> food or pre-packaged meals. And would like to start learning how to
> cook.
>
> I am reading some of the cooking websites and looking through a few
> cookbooks.
>
> What I would really be interested cookware, prepware and tools /
> gadgets. Like what are some good items to get.
>
> Watching some of the cooking shows (Food Network) I look to see what
> cooks are using. I can identify some of the knives they are using. But
> other items I can not identify.
>
> One item in particular is I see the chefs using the same type of
> mixing bowl. Anyone tell me the brands of different mixing bowls.
>
> Cookware. I see all the different types of pans and pots and can not
> tell the difference between one brand to the next. Except for
> stainless and non-stick. Surfing the channels one day I came upon the
> channel HSN and Wolfgang Puck was offering a set of cookware. To me
> reasonably priced I thought. But would like opinions on these or other
> brands that are out there.
>
> I probably have more questions but this will do for now.
>
> Thanks
>
> William

For utensils, you should get some good basics and then buy what you
think you need when you're cooking something that requires something
special. It also depends on what kind of small appliances you have
(hand mixer, blender, food processor [small or big], etc. For basics,
a good-sized mixing spoon, a pierced spoon for dishing up veggies, a
wooden spoon or two, measuring spoons and cups, a whisk, a hand egg-
beater if you don't have a mixer, and a couple spatulas, one wide and
if you cook a lot of fish, one slotted. A can opener. Some rubber
spatulas.

For pans, go with basic sizes for what you cook and for how many
people you cook. Usually, an 8-inch non-stick saute pan (I buy T-Fal
at the discount store and throw them away when they get yucky); a
frying pan (10 to 14") if you think you'll use it, a small (quart)
saucepan and maybe a larger one (3 quart) with lids, and then some
oven baking pans, like a loaf cake pan (9 x 13), a square pan (either
8 x 8 or 9 x 9), and a cookie sheet (I like the AirBake cookie
sheets). (Lids for cookware generally will fit a saucepan AND a
frypan, for instance. But tinfoil makes a pretty good lid, too. If
you are going to bake pies or quiches, you should have one pie plate -
Pyrex are pretty good, and a 9 inch is pretty versatile. If you're
going to make tarts, get a square or round pan with a removable
bottom. If you're going to make cream pies or custards, get a 3-quart
non-stick saucepan.

Except for the 8-inch saute pan, the other cooking pans can be either
non-stick or stainless. If stainless, look for ones that have layers
with aluminum in the center of the bottom for more even heat
distribution. I have Emerilware which is made by All-Clad but
considerably cheaper, and still have not had anything stick to it
that a regular brushing/washing won't take care of. And they are
considerably cheaper than All-Clad. Find some that have handles that
can go in the oven.

If you like Asian cuisine, want counter-top gadgets like grills, etc.,
I'm not much help. I do have a big non-stick flat electric grill and
a large non-stick electric frypan (which I can also use as a fryer for
onion rings, donuts and rosette cookies) with a big domed lid. I also
have an egg cooker (couldn't do without it) and a waffle iron. If you
like slow-cooking, you'll want a crockpot. I like my West Bend, which
is a 3- or 4-quart, I think. It's rectangular, so it doesn't take up
much space like those big round things.

Mixing bowls? You might want a hard plastic one for beating cookies
or cake mix or whatever, but I like my old Pyrex ones. Find some at a
thrift shop...I've had mine for over 40 years. Lots of people like
stainless steel mixing bowls, but the only one I ever use is on the
Kitchenaid mixer. (If you're into baking, specifically, you will need
something other than plastic because you can't successfully beat egg
whites in a plastic bowl, because the plastic retains oils, which
keeps the egg whites from getting volume.)

Knives: Get a paring knife and a slicing/chef's knife and a bread
knife, if you think you'll be slicing a lot of unsliced/homemade
bread. Otherwise, a bread knife really isn't necessary for a
beginning cook. Pick your knives according to what's comfortable in
your hand while using it, not according to what so-and-so says is the
best brand or whatever. Henckels is a good brand and they have
different types and different qualities. Wusthoff is another brand
people like. Stay away from the gimmicky ones. (This will cut
through steel for a lifetime!!!!)

There's lots more - start small and add gadgets sparingly -sometimes
they sound a lot more useful than they really are.

And you might want a thermometer, at least at the beginning of your
experiments, so you'll know for sure the chicken is done. ;-) Good
luck. Have fun. It's not rocket science.

N.