Kitchen Set Up:

Basic Tools

Cutting Boards

Uses:

• Wood - protects knife’s blade by separating and closing after contact

• Bamboo – same as wood, but eco-friendly

• Plastic – durable; won’t absorb moisture or odors

• Flexible - for light cutting

Maintenance:

Clean thoroughly after use with hot, soapy water to avoid the transference of

bacteria

Utensils

Standard Spatula

Uses:

• Use to flip or lift food

What to look for:

• A long heat-resistant handle

• A material that will not damage nonstick surfaces (if using a nonstick pan)

• Perforated spatulas will allow you to drain excess liquid or fat from foods

Flexible Spatula

Uses:

• Scrape batters out of bowls or nut butters out of jars

• Also for blending, folding and spreading

Wooden Spoon

Uses:

• Will not conduct heat

What to look for:

• A spoon made of one solid piece of wood

Maintenance:

• Wash your wooden spoons by hand. Never leave them to soak, as this

encourages bacteria growth and can damage the spoon.

Tongs

Uses:

• Use to pick up food, especially hot food

What to look for:

• Spring action tongs stay open unless you apply pressure to close them

• Some lock closed for storage

Knives

Uses:

• Cut, chop, and slice food

What to look for:

• Comfortable fit in your hand

• High quality knives will last longer than budget knives

Maintenance:

• Important to keep your knives sharp for safety and performance

Whisk

Uses:

• For stirring and aerating salad dressings, sauces, raw eggs, whipped

cream, etc.

• Traps little pockets of air inside liquid mixtures

Cookware

Cookware Sets

Benefits of:

• Sets include basic pots and pans at a reasonable price

What to look for:

• 8-piece set usually includes an 8 or 10-inch skillet, a 1-quart saucepan, a

2-quart saucepan, and a 6-quart stockpot

• 10-piece sets may also have a 3-quart covered sauté pan

• 13-piece set will have extras such as a steamer basket or pasta drainer

Saucepan

Uses:

• Make “one-pot meals,” cook grains, heat or boil liquids

What to look for:

• Sturdy material that resists denting and warping

• Handles that are comfortable, heat-resistant, and securely attached

6-8 Quart Stockpot

Uses:

• Make soups and stocks

What to look for:

• Enamel-coated or stainless steel with an aluminum core

• Tall and narrow shape

Material Matters

Glass and cookware with a porcelain-enamel coating: least reactive to foods

and easiest to clean

Cast iron: good for quick breads, pancakes, and crêpes; not recommended for

soups, stews, or acidic foods that require prolonged cooking

Stainless steel: poor heat conductor unless layered with a highly conductible

metal like aluminum

Anodized aluminum: toxic to the environment; not recommended

Copper: excellent conductibility though typically expensive and may require

polishing

for safety, even-cooking, and efficiency

The Truth about Teflon

Teflon can be toxic to humans, animals and the environment.

If you choose to use Teflon pans, follow these rules for your safety:

1. Do not use at high temperatures - only medium to medium-low.

2. Do not heat dry – this may cause toxic particles to become airborne and embed

into your lungs. Always have oil or liquid in a Teflon-coated pan before heating.

3. Do not scratch- if you scratch a Teflon-coated pan, discard it to avoid releasing

chemicals into your food. Always use wood, silicon or other non-scratch utensils

with nonstick pots and pans.

4. Follow the manufacturer’s directions for cleaning so as not to damage the

surface.

Steamer Basket

Uses:

• Cook vegetables quickly; their water-soluble vitamins will stay intact

What to look for:

• Legs ½ inch or higher

• A collapsible basket will fit almost any size pot and folds for storage

• Enamel steamers are easiest to clean. Acidic foods may leave a film

on stainless steel

Maintenance:

• Wash by hand with a soft brush or use the dishwasher

Bamboo Steamers

Uses:

• Cook multiple dishes at once by stacking layers of bamboo racks

• Only one burner and one pan required

For consideration:

• The lowest tier of the stacked steamers will cook food faster than the

upper so foods that require more cooking time should be placed on

the bottom

• Place food directly on slots, or over a lettuce leaf or parchment paper

Baking Sheet

Uses:

• For baking sweets and roasting vegetables, tofu, tempeh, etc.

Considerations:

• A non-stick surface will allow you to bake without using butter to grease

the pan

• Can also purchase a non-stick baking mat to place over baking sheet

Storage Containers

Glass Jars

Uses:

• Ideal for storing grains, nuts, and dried legumes

• Unlike plastic, glass will not react with food

Glass Storage Containers

Benefits of:

• Won’t stain, warp or absorb odors

• Can be used in the oven, refrigerator, or freezer

• Brands made from tempered (heat-treated) glass are tougher than

normal glass and will usually shatter into small fragments, rather than

sharp shards if broken

Stainless Steel or Ceramic Canisters

Uses:

• For storing dry goods like grains, flours, pastas and cereals

• Can be kept on your countertop for easy-access

Handy Tools

Colander

Uses:

• Drain pasta or rinse fresh fruits and vegetables

• Can also be used as a fruit and vegetable bowl; the holes allow air to

circulate

Oven Mitts

Uses:

• Protect your hands from getting burned when reaching into the oven

and when handling hot pots and pans

What to look for:

• Heavy-duty, oversized mitts

• Heat and flame-resistant

• Silicone oven mitts are waterproof, slip-resistant and stain-proof. They

can protect from heat up to 500 degrees, and can be cleaned in the

dishwasher.

Mesh Strainer

Uses:

• Rinse grains, berries, vegetables, and legumes

• Use a fine mesh strainer to sift flours and strain liquids

• Use a double-mesh strainer for smaller grains such as quinoa and millet

Maintenance:

• Soak in hot water, then flush particles from the outside with a strong

stream of water or scrub with a vegetable brush or use a dishwasher

Vegetable Peeler

Uses:

• Peel the skin off vegetables

• Remove sprayed-on chemicals

Vegetable Scrub Brush

Uses:

• Clean root vegetables like potatoes, yams, carrots, daikon and burdock

Grater

Uses:

• Grate potatoes, carrots, daikon, cheese, etc.

What to look for:

• Sharply-perforated surface

• Sturdy, comfortable to use, and made of non-corrosive metal

Can Opener

Uses:

• Open cans safely and easily

• Available in manual or electric

What to look for in a manual model:

• Non-slip handles, durable stainless steel or die cast aluminum blades

• Large, soft turning knob

• Magnet to prevent can from falling into food

Mixing Bowls

Uses:

• Mix salads, batters, etc.

• Can also be used as serving dishes, or to hold fruit

What to look for:

• Sets that stack neatly inside one another for space-saving storage

• Glass bowls are least reactive to foods

Measuring Cups

Uses:

• Measure grains, flours, liquids, etc. when following recipes

Recommended:

• Purchase a set of measuring cups that comes with a few different sizes

Measuring Spoons

Uses:

• Measure salt, spices, baking ingredients, liquids, etc.

Kitchen Shears

Uses:

• Cut meat, vegetables, spices like cilantro and parsley, and other

ingredients

Timer

Uses:

• Time foods that require specific cooking or baking times

Kitchen Towels

Use:

• Dry dishes and wipe up countertops

• More ecological to dry hands using cloth towels rather than paper towels

What to look for:

• 100% cotton to ensure maximum absorption