Basic Kitchen Equipment List

First Aid Kit
Measuring cups, liquid and dry
Measuring spoons
Whisks small and large
Flippers/spatulas (metal and plastic)
Vegetable peelers
Tongs small and large
Can Openers
Wooden Spoons
Slotted Spoons
Pasta Forks
Graters and Zesters
Serving Spoons and Ladles
Potato Mashers
Cooking and pastry brushes
Pepper Grinder
Salt container
Pepper and salt shakers
Funnels — various sizes
Thermometers —for candy/jellies and meats
Oven Mitts
Hot plates/trivets — to rest hot pots and dishes on
Manual juicers
Juice jugs with lids
Water pitchers
Electric kettles
Drip Coffee Makers
Salad Spinners
Colanders various sizes
Sieves various sizes
Casserole dishes — all sizes
Containers for leftovers and storage

Pots: (with lids)
10qt. stock pot
8 qt. stock pots
5 qt. dutch ovens
2 qt and 4qt. saucepans
1 qt. saucepans

Frying pans:
12 inch pan
10 inch deep (with lid)
10 inch open
8 inch open

Mixing Bowls
Variety — large, deep, medium, shallow — metal, pyrex, etc.

4 large bus pans

Cooling Racks
Cookie sheets
Pie plates
Loaf plans
Baking pans — all sizes for cakes, breads, etc.
Muffin tins
Ramekins
Roasting pans (with lids) various sizes
Rolling pins