Kitchen Intermediates – Part 1: Dutch Oven

There are three basic types of dutch ovens, only one of which is a true dutch oven. Most dutch ovens are really just big pots.

Kitchen Intermediates: Griddle

A griddle is a flat surface, usually metal in the developed world, that’s used for cooking all sorts of foods. It’s kind of like a large, flat fry pan.

Egg Pan

A cast iron skillet is a basic necessity. Other useful skillets would be a sauté pan, which has rounded sides making flipping food easy. But probably the best second pan to have is an egg pan.

Kitchen Intermediates: Food Processor

While it has saved many cooks a lot of time, it hasn’t been quite as dependable as most of us hope for taking up that very valuable countertop space.

Kitchen Intermediates: Blender

This common kitchen appliance is a descendant of the drink mixer, most commonly found in restaurants and drug store lunch counters.

Kitchen Intermediates: Saucepans

In addition to the medium-large saucepan, I recommend having at least one other size. A small saucepan, about one to one-and-a-half quart size, is very useful.

Kitchen Intermediates: Casserole Dish

Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.

Kitchen Intermediates: Sauté Pan

A sauté pan should have a wide, flat bottom to allow food to be placed all in a single layer. This is important for browning and crisping food.

Do You Need A Sheet Pan AND A Cookie Sheet?

The short answer is NO. But the longer answer is if you do a lot of baking, the larger sheet pans with higher lips can be very useful.

Pantry Extras – Part 1: Asian Seasonings

You don’t have to make a lot of stir-fries or other asian dishes to find these seasonings useful.