Utensils in the kitchen: the required minimum

The variety of utensils in the kitchen allows you to conveniently prepare all kinds of dishes, receive guests and simply have family dinner at a common table. But at the same time there should not be too much of it. Storing plates and pots is unsightly. And with even more dishes, cleaning becomes more difficult and a lot of dust and dirt accumulates. When choosing kitchen utensils, you need to stick to the golden mean.

List of necessary utensils for the kitchen

When moving to a new place of residence, many housewives wonder what kind of dishes they should buy first. The standard basic set of kitchen utensils includes:

• plates for first and second courses;
• glasses and mugs;
• knives, forks and spoons;
• cutting boards;
• large bowls;
• pots;
• frying pans;
• kettle;
• shoulder blades;
• grater;
• colander;
• ladle;
• skimmer;
• masher;
• salt and pepper shaker.

All housewives use these items. It is impossible to do without them in the kitchen. However, the list of necessary utensils can be much longer. It all depends on whether you are preparing baked goods, baking meat and vegetables in the oven, canning vegetables and fruits for the winter, or grinding your own minced meat.

Each housewife has her own basic set. This may include:

• sieve;
• form for baking;
• goose pan or cauldron;
• corkscrew;
• glasses and shot glasses;
• meat grinder;
• whisk;
• rolling pin;
• measuring cup;
• meat hammer;
• Seaming machine;
• juicer;
• teapot;
• tea, coffee service;
• can-opener;
• storage containers.

How many plates should I buy?

A set for 6 people is considered standard. However, it is correct to buy plates based on the following formula:

• number of family members + 2 plates.

The exception is when large groups of friends or relatives often visit you. Then the calculation is made individually.

It is also important not to forget that you need to buy at least 2 types of plates:

• deep for first courses;
• small canteens for second courses.

Essential plates:

• dessert;
• snack bars;
• salad bowls;
• elongated shape - for fish.

The number of glasses, mugs, and cutlery is calculated using the same formula as the number of plates.

Choose universal utensils that can be used in the oven, microwave, and dishwasher. For example, from tempered impact-resistant glass.

How many knives?

Essential knives are the so-called “chef’s troika”. It includes:

• utility knife or chef's knife;
• serrated bread knife;
• small knife for peeling vegetables.

A universal knife must be of high quality and expensive, because about 80% of all processes in the kitchen will fall on its shoulders: cutting and slicing meat, fish, chopping vegetables and herbs. But you can take simpler bread and vegetable knives.

Number of cutting boards

A cutting board is an indispensable item in the kitchen. Without it, you will not be able to cut meat, vegetables and fruits without damaging the table.

The minimum number of cutting boards is two:

• for fish and meat;
• for vegetables and fruits.

For these types of products, the boards must be separate. Raw meat and fish contain dangerous bacteria that cannot be removed by regular washing under the tap. Moreover, many housewives advise having different boards for fish and meat.

Minimum required pots

It is recommended to have 2 to 3 pans at home. Optimal sizes:

• large saucepan 3–4.5 l (or two 4.5 l and 2–3 l);
• saucepan with handle 1–2 l.

One is needed for preparing first courses, the second is for heating. The choice of the main pan should be approached responsibly. It is desirable that it be roomy, with thick walls and bottom. This will allow you to use it also for stewing.

A saucepan with a handle is also suitable for heating. It is useful for boiling eggs, pasta, cereals, making sauces and other small tasks.

How many pans should I buy?

No housewife can do without a frying pan in the kitchen. Without it, you can’t cook good soup or roasted borscht, you can’t cook a crispy steak, you can’t make quick scrambled eggs.

It is advisable to have 2 frying pans in the house - large and medium. Approximate characteristics:

• large – wall thickness 4-6 mm, diameter – 26-28 cm, depth – 8-15 cm;
• medium – wall thickness 2-4 cm, diameter – 24 cm, depth – 6-8 cm.

A large frying pan is indispensable for preparing stewed and fried meat, pilaf, cutlets, and various meat dishes. It is recommended to give preference to high-quality materials that maintain temperature for a long time: cast iron, stone. A medium frying pan is needed for frying vegetables, preparing cheesecakes, scrambled eggs, and heating dishes. The best option is a classic stainless steel frying pan with a non-stick coating.

So, a basic set of utensils in the kitchen is an individual concept. The list and number of items directly depend on the size of the family, the variety of dishes prepared, and the number of guests received. Choose dishes that are convenient for you personally to work with, and do not buy new items unless absolutely necessary. Then your cabinets will always be in order, and a set table will delight your family and guests.