1.
Kitchen Set Up:
Basic Tools

2.
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

3.
Utensils

4.
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

5.
Flexible Spatula
Uses:
• Scrape batters out of bowls or nut butters out of jars
• Also for blending, folding and spreading

6.
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.

7.
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

8.
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

9.
Whisk
Uses:
• For stirring and aerating salad dressings, sauces, raw eggs, whipped
cream, etc.
• Traps little pockets of air inside liquid mixtures

10.
Cookware

11.
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

12.
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

13.
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

14.
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

15.
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.

16.
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

17.
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

18.
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

19.
Storage Containers

20.
Glass Jars
Uses:
• Ideal for storing grains, nuts, and dried legumes
• Unlike plastic, glass will not react with food

21.
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

22.
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

23.
Handy Tools

24.
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

25.
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.

26.
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

27.
Vegetable Peeler
Uses:
• Peel the skin off vegetables
• Remove sprayed-on chemicals

28.
Vegetable Scrub Brush
Uses:
• Clean root vegetables like potatoes, yams, carrots, daikon and burdock

29.
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

30.
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

31.
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

32.
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

33.
Measuring Spoons
Uses:
• Measure salt, spices, baking ingredients, liquids, etc.

34.
Kitchen Shears
Uses:
• Cut meat, vegetables, spices like cilantro and parsley, and other
ingredients

35.
Timer
Uses:
• Time foods that require specific cooking or baking times

36.
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