Ask Chef Geoff

[Stan Austin]

Lynn---- A can openner

[Jeff Endress]

You can spend a LOT of money equipping your kitchen (beyond issues of ranges, cooktops, refrigerators, and ovens) but assuming that the major appliances are in place, my shopping list would look like this:

1) Knives: I can't say enough about quality cuttlery. There are a good number of high quality manufacturers, Henckels, Wusthof-Trident, Sabatier and others. At the very least, one should have 2 paring knives, an 8" chef's knife, 6" utility, bread knife and carver. Remember, a dull knife is much more dangerous than a sharp one.

2) Pots and Pans: Again, lots of quality manufacturers, Cuisinart (stainless), Calphalon (anodized aluminum) and Le Creuset (enameled cast iron). There are also issues of non-stick coatings vs. traditional seasoning. The basics should include 3 Fry/saute skillets (6, 9, and 12 inch) with covers, 2 and 4 quart sauce pans, with covers, 8 quart stock pot and a steel Wok. Usually the various manufacturers have "starter sets" which include most of the above (with the exception of the Wok). I would also include a basic bamboo steamer.

3) Baking: There is a wide range of qualities, from the discount store aluminum sets, Glass, to higher end stainless steel. Your shopping list should include 2 nine inch cake pans, 2 cookie sheets (or roll pans) 9" square and 6x12 oblong (or similar size) and muffin pan. Creuset makes some wonderful gratins, which can serve as both baking, roasting, broiling and serving dishes....get three; 8, 11 and 14 inch. Depending on whether you plan on larger crowds, also a roaster.

4) Tools and gadgets: Some of what you buy will depend on the type of Cookware you use. Non-stick coatings do not take kindly to metal utensils. Basics would include 2 wisks, 3 "wooden spoons" (Some really nice resin one out there) 2 silicon spatulas, fork, slotted spoon, large and small ladles, small and large turners, strainer, tongs and Wok chin. You should also have a cork screw, basic shredder, bottle opener, and of course a can opener. Sets of both wet and dry measuring cups and measuring spoons and a set of mixing bowls, and colander are a must. A set of storage containers is often overlooked, and while you can always reuse the margarine tub, unfortunately, you can never see/remember what was in it.

5) Countertop electrics: While some may think a food processor is a luxery, anymore it really isn't. My Cuisinart Super Pro has lasted, with daily use, for over 16 years without repair. If your going to get one, get a good one, at least medium size, with a slicing, and fine and medium grating disks. Either a hand held mixer, or if you're really into baking, a stand mixer (KitchenAid, Kenwood). Drip coffee maker, small grinder (I feel that fresh ground coffee is an absolute necessity), toaster oven with broiling capability, microwave oven and (perhaps) blender.



We can go on from there, but I think this covers what I would consider essentials.

[Bill Grulich]

[Joe McClain]

Dear Chef Geoff,

Someone I'm related to has a tendency to burn pots and pans. In this case it was a nice piece of cookware and the scorch marks on the inside bottom cause everything else to burn. Do you have any sure-fire remedies for rejuvenating this pot?

thanks

Joe

[dl meckes]

I highly recommend making a paste using cream of tartar & vinegar.

Apply the solution and let it sit for 5 to 10 minutes. Scrub with a scouring pad and then wash in hot, soapy water.

Repeat several times, if necessary.

You can also boil water in the pan (enough water to cover the burned parts) & drop in several teaspoons of the cream of tartar to get things started.

[Jeff Endress]

Joe:

There are several concerns which arise from your problem. First (and probably foremost) is an accurate description of the "person I'm related to". Depending on the nature of the relationship, (wife vs. son, for instance) it may be wiser to forego even discussing burning pots and pans, and simply resolve to replace them secretivly as needed.

Having said that, I must agree with DL. I think its an old Heloise Hint. There are other ways to proceed, but a lot depends on the type of cookware. You can soft scrub the living hell out of a stainless steel pot, but, the same treatment tends to etch enamelled cookware (Le Crueset) and leads to an never ending cycle of scorches and stains.

Caustic cleaners can actually remove the anodized coating on some cookware.

Sometimes, prevention is better avenue. Maybe a smoke alarm in the kitchen?

Jeff