Ready to get started in the kitchen?  Here are a few kitchen tools you’ll definitely want to have before you start cooking:

Measuring spoons:  Make sure you get a sturdy set. You’ll want to be sure your set includes a tablespoon, teaspoon, ½ teaspoon, and ¼ teaspoon.  Don’t worry about any other measurements; you won’t really need them.  A good set should cost around 10 bucks.

Dry Measuring Cups:  These are the cups that you’ll use to measure anything dry, like flour, sugar, rice, and heck, even something gooey like peanut butter.  The nice thing about this type of measuring cup in that you’ll level everything off the top, so it’s easy to get it right every time.  Make sure they have sturdy handles.  These will run less than $15 a metal set and less than $5 for a plastic set and should include 1 cup, ½ cup, 1/3 cup, and ¼ cup.

Liquid Measuring Cups:  A two-cup liquid measuring is a must-have as far as measuring anything wet.  Can you imagine trying to very carefully walk across the room with a dry measuring cup full of milk? Yikes!  Liquid measuring cups have a great handle and a little extra room up top just so you don’t spill.  Make sure you place the cup down on a flat surface to get your measurement right.  You won’t be able to hold your hand steady enough to be sure you’ve got the right amount, so this is a good trick to know.  A two-cup measuring cup should cost between $6 – $8.

Silicone Spatulas:  Not only are these super awesome for scraping out a bowl and getting every last bit of goodness, but silicone spatulas are heatproof up to around 500 degrees.  That means that when you’re scrambling eggs, you won’t end up with melted plastic spatula as part of the meal too!  These come in all sorts of fun and funky colors, from blue to pink to lime green and cost around $12.
Mixing Bowls:  A good set of mixing bowls shouldn’t cost more than $20 or so.  I have a nifty set of six fun colored bowls, ranging from around a cup to a nice big one, perfect for tossing pasta or making a huge salad.  Stainless steel bowls are also great, but can cost a little bit more.  If you decide to go ahead and get plastic bowls, be sure to check the bottom for how to take care of them.  They may not be microwave safe and may only be good on the top shelf of the dishwasher.

Whisks:  Whisks are a lot of fun and are pretty useful to have around for combining ingredients and adding air to things.  They come in lot of sizes, but you’ll only need one medium-sized whisk as you get started.  Once you’re cooking more and more, you’ll want to add a sauce whisk and a balloon whisk to your stash. Whisks cost between $5 – $10.

Rolling Pin:  A heavy, solid rolling pin is an excellent tool to have around.  I like rolling pins without a handle.  They make the rolling motion easier once you get the hang of it and give you a larger surface to roll.

The Big Three
Let’s make one thing really, really clear when we’re talking about knives.  DO NOT just run into the kitchen, grab a knife, and start chop-chop-chopping.  This is a big no-no.  Why?  Bottom line:  You’ve got to get permission from your grown-up in charge before you start working on your mad knife skillz.

A knife is a serious tool, and it deserves respect.
R-E-S-P-E-C-T.
Whew.  Now let’s talk about the knives that will work the best for someone, regardless of age, who wants to really learn great skills

• Chef’s Knife:  A chef’s knife is a long knife, typically 6”, 8”, or 10” long that has a solid handle and a nice curve to the blade.  If you’re just getting started, a 6” chef’s knife should work for you.  In general, once you’re more comfortable with your skills, an 8” knife is the best one to have around.  It’s the most versatile size in the bunch.
• Paring Knife:  This little guy is perfect as you move beyond the butter knife.  A paring knife has a sharp 3” blade and will help you learn to feel more comfortable with something sharp in your hand.  This is the knife that will help you remove the tops from strawberries, slice apples, and take care of other small jobs.
• Serrated Bread Knife:  A large serrated knife (I use a 10”, but a 6” will work just fine) is necessary any time you want to cut something, well, squishy.  Bread will flatten out and be a doughy mess if you try to cut it with a chef’s or paring knife.  You need that cool sawing action that the ridged blade is going to give you to help make it through cakes, breads, or anything else soft.

Got it?

If you don’t have these things hanging around your kitchen at home right now, don’t panic.  I’m sure you’ve got something you can use to get things started.  Just be cool and don’t forget to ask for permission first.  ‘K?

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