Basic Kitchen EquipmentThere are so many different pieces of kitchen equipment that it can be quite confusing as to what you really need when first starting out. 
It is so much easier to cook when you have the right kitchen equipment but this does not mean that you need the most elaborate or the most expensive equipment on the market. All you need is the basic equipment that will give you good results. The equipment and utensils used in the French kitchen are usually of a good quality. An example of this is the cast-iron 'pot-au-feu' and the cast iron enamel lined 'cocotte' with a domed lid. 
There is good reason why they are so good to use. They are high in heat conductivity and to explain this in simple terms it means that they act like miniature ovens when used on top of the cooker. Of course this saves you on fuel bills and also on the ingredients being cooked as there is less shrinkage. Most people will recognise the cast-iron, enamel lined utensils such as "Le Creuset" and these can be bought at most kitchen equipment shops and on-line. Another way to start off your collection is to look for good second hand ones. This is what I did and I still have a set of cast-iron frying pans that I only paid a few pounds for many years ago from an antique sale. They are of excellent quality and will certainly out live me! You can also get a bargain online from sites such as Ebay, or garage sales etc. Just keep your eyes open, you never know what you may find. I would suggest that to begin with you only need a few good pieces such as the cast iron casserole pans, the frying pans, a selection of different size saucepans preferably heavy bottomed ones, some oven proof dishes, a good quality knife set - vital if you are to cut anything well, various baking tins and scales, and gradually build up your collection as you need them.Here is a list to give you some ideas: • Large enamelled cast iron casserole known in France as a 'fait-tout'. This is used on top of the cooker and in the oven for dishes such as 'chicken en cocotte', stews and other slow cooking dishes. 
• An enamelled cast iron casserole for use on top of the cooker as well as in the oven - these come in several shapes and sizes. There are several makes of these dishes and if you possibly can, try and buy the best you can afford - it will repay you many times over.
• A heavy non stick 10ins/25cms frying pan and also a similar 6 ins frying pan for omelettes and pancakes. In the picture is a set of lovely cast iron frying pans I bought years ago - they were from a thrift store and are still as good today as they were when I bought them.
Another type of pan for crepes or small pancakes such as this one is very useful. Notice the slopping sides which makes it easier to transfer the crepes to a plate. These are not expensive to buy and are a very handy addition to have in your collection.
• Oven proof gratin dishes in various sizes. • An earthenware terrine with a lid for making pates. • Small heavy saucepan with a pouring lip. This is useful for putting into a larger saucepan of hot water for a 'bain marie' when making sauces. • A saute pan with lid, 10ins/25cms in diameter which will take a whole cut chicken and vegetables. • Souffle dishes. • Charlotte mould. • Brioche mould. • Large and small whisks. • Baking sheet. • A 9inch fluted flan ring with a loose bottom. • A 9 inch plain flan ring for savoury tarts with a loose bottom. • A sturdy wooden chopping board. • An assortment of good quality knives; a long pronged fork; carving knife; boning knife. • A wide topped mixing bowl, flan tins, tartlet tins, and various baking equipment as you need it.
• A mandoline for shredding and slicing vegetables and cutting potato chips. This is such a great little tool and will give you the most beautifully sliced vegetables for your salads and horsdoeuvres. Again, buy the best you can afford as it will be your aid in the kitchen for years to come.
• Wire sieve.• Conical sieve or 'chinois' for sieving sauces on to a finished dish. • Mouli-legumes or a metal vegetable mill used for pureeing when making soups. You can use a food processor of course but this little gadget will do the job nicely. • Chrome soup ladle. • Larding needle. • Trussing pins and skewers.
I hope this has given you some idea of what kitchen equipment you may need in your kitchen. Above all it is the quality that counts not the number of items you have. A few good basic pieces of equipment will give you excellent results and years of faithful service.
All kitchen equipment must be taken care of so that it gives us years of good use. Large items such as cookers and refrigerators are expensive to repair or replace. Smaller items such as toasters or food processors are also greatly missed when they stop working! So what do we do if they go wrong? A good source of information is
Home Appliances and Kitchen Aids
which is about everything in the kitchen and all you need to know about diagnosing and repairing your own kitchen appliances. A little help goes a long way!
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