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.

Kitchen Basics – Part 2: Cutting boards

For cutting boards, there are a lot of choices in size and materials.

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 Basics – Part 10: Appliances

The one common element in a small kitchen is a lack of counter space and cabinet space.

More Kitchen Basics

In addition to having something to cook in, you also have to have things to get food into those cooking vessels and move them around.

Kitchen Basics – Part 8: Utensils

There are a number of tools you’ll need to mix, stir, flip, turn and move around food, both while cooking and before.

That’s A Knife – Part 3: Care and Feeding

A sharp knife does the work with relatively little effort on your part.

That’s A Knife – Part 2: Hold Me

Whether you buy a knife set or individual knives, take time to examine what you intend to buy.

Now That’s A Knife

Knife skills are important in the kitchen. That means you need to learn how to buy, use and care for them.