Everything you need to stock a functional kitchen from scratch, covering cookware, knives, utensils, small appliances, and pantry staples for everyday cooking.
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Essential Cookware
Get a 12-inch stainless steel or cast iron skillet
A 12-inch skillet handles 90% of stovetop cooking. Cast iron costs $25-40 and lasts decades. Stainless steel heats more evenly but costs $50-80. Avoid nonstick as your only pan — it cannot handle high heat above 500°F.
Buy a 10-inch nonstick skillet for eggs and delicate foods
Nonstick pans are best for eggs, pancakes, and fish. Replace every 2-3 years when the coating wears. Never use metal utensils on nonstick surfaces — silicone or wood only.
Get a 6-quart Dutch oven or heavy-bottomed pot
A Dutch oven handles soups, stews, braises, and even bread baking. Enameled cast iron versions weigh 10-12 pounds and hold heat exceptionally well. A 6-quart size serves 4-6 people per batch.
Buy a 3-quart saucepan with a lid
This size is right for cooking 2-3 cups of rice, making sauces, or boiling eggs. A stainless steel saucepan with a tight-fitting lid runs $25-40 and works on all stovetop types including induction.
Get a large stockpot (8-12 quart)
You need this for boiling pasta (1 pound needs 4-6 quarts of water), making stock, and cooking corn or lobster. A basic stainless steel stockpot costs $30-50. Get one with a strainer insert if possible.
Buy 2 sheet pans (half-sheet size, 18 x 13 inches)
Sheet pans are the workhorse of oven cooking — roasting vegetables, baking cookies, sheet pan dinners. Buy heavy-gauge aluminum that will not warp. Light-colored pans prevent overbrowning on the bottom.
Knives and Cutting
Invest in an 8-inch chef's knife
This one knife handles 80% of all cutting tasks. Spend $30-60 on a quality knife and keep it sharp. A dull knife requires more force and is more dangerous than a sharp one. Test the grip in person before buying.
Get a paring knife for detail work
A 3.5-inch paring knife handles peeling, trimming, and small cuts. It costs $10-20 and is essential for tasks too small for a chef's knife. Keep it as sharp as your main knife.
Buy a serrated bread knife
A 10-inch serrated knife cuts bread, tomatoes, and cakes cleanly without crushing. It rarely needs sharpening because the serrations protect the cutting edge. This completes your 3-knife starter set.
Get 2 cutting boards — one for meat, one for produce
Use a plastic board for raw meat (dishwasher safe for sanitation) and a wood board for fruits, vegetables, and bread. Boards should be at least 12 x 18 inches so food does not fall off while cutting.
Buy a knife sharpener or honing steel
Hone your knife before every use with 5-6 strokes per side on a honing steel. Sharpen on a whetstone or with an electric sharpener every 2-3 months. A sharp knife cuts prep time in half.
Utensils and Tools
Get a set of mixing bowls in 3-4 sizes
Stainless steel nesting bowls (1-quart, 2-quart, 4-quart, and 6-quart) cost $15-25 for a set. They double as serving bowls, marinating bowls, and salad bowls. Stainless steel will not stain or absorb odors.
Buy essential cooking utensils
Start with: 1 wooden spoon, 1 silicone spatula, 1 metal fish spatula, 1 pair of tongs (12-inch), 1 ladle, and 1 whisk. These 6 tools cover stirring, flipping, serving, and mixing. Budget $20-30 for the set.
Get measuring cups and spoons
Buy both dry measuring cups (0.25, 0.33, 0.5, and 1 cup) and a 2-cup liquid measuring cup with a pour spout. Get metal measuring spoons from 0.25 teaspoon to 1 tablespoon. Baking requires exact measurements.
Buy a colander and a fine-mesh strainer
A large colander drains pasta and washes produce. A fine-mesh strainer sifts flour, strains sauces, and removes seeds from purees. Both together cost $15-25 and are used almost daily.
Get an instant-read meat thermometer
This is the most important food safety tool in your kitchen. Chicken must hit 165°F, beef medium-rare is 130°F, pork is 145°F. A good digital thermometer reads in 2-3 seconds and costs $15-25.
Small Appliances
Buy a toaster or toaster oven
A toaster oven is more versatile — it toasts bread, reheats pizza, and bakes small batches. It handles anything up to a 9 x 9 pan. A basic model costs $40-60 and replaces your need for the oven for small meals.
Get a blender or immersion blender
A countertop blender makes smoothies, soups, and sauces. An immersion (stick) blender costs $25-35 and blends directly in pots and bowls with no transfer needed. Start with one and add the other later.
Consider a slow cooker or pressure cooker
A 6-quart slow cooker costs $30-40 and turns tough cuts of meat tender in 6-8 hours on low. An electric pressure cooker does the same job in 45-60 minutes. Pick one based on whether you prefer set-and-forget or speed.
Pantry Staples to Stock
Stock cooking oils and vinegars
Start with extra virgin olive oil for dressings and medium-heat cooking, and a neutral oil (vegetable or avocado) for high-heat frying above 400°F. Add one vinegar — red wine or apple cider — for dressings and deglazing.
Buy core dried spices
Start with these 8: salt, black pepper, garlic powder, onion powder, paprika, cumin, Italian seasoning, and red pepper flakes. Dried spices stay potent for 1-2 years. Buy small jars and replace yearly.
Stock shelf-stable grains and pasta
Keep 2-3 types of pasta (long, short, and a specialty shape), white and brown rice, and one alternative grain like quinoa. Store in airtight containers. A well-stocked grain shelf means dinner is always 20 minutes away.
Buy canned goods and sauces
Stock 4-6 cans of diced tomatoes, 2 cans of beans (black and chickpeas), chicken or vegetable broth, soy sauce, and hot sauce. These form the base of dozens of quick meals and cost under $15 total.
Frequently Asked Questions
How much does it cost to stock a kitchen from scratch?
A functional starter kitchen costs $300-$500 for mid-range cookware, knives, utensils, and a few small appliances. Budget brands like T-fal and Victorinox bring that down to $150-$250. Investing in 3 key pieces -- a quality chef’s knife ($40-$80), a tri-ply stainless steel skillet ($50-$80), and a Dutch oven ($50-$100) -- covers 80% of cooking tasks and lasts 10+ years.
What is the one kitchen tool every home cook needs?
An 8-inch chef’s knife handles 90% of all cutting tasks -- slicing, dicing, mincing, and chopping. The Victorinox Fibrox Pro ($35) consistently wins budget knife tests, and the Wusthof Pro ($50) is a popular mid-range pick. A sharp chef’s knife is safer than a dull one because it requires less force, reducing the chance of slipping. Pair it with a honing steel and sharpen it every 6-12 months.
Do I need non-stick or stainless steel pans?
Both serve different purposes. Non-stick excels at eggs, fish, and delicate foods where sticking is an issue -- a 10-12 inch non-stick skillet ($25-$40) covers those needs. Stainless steel is better for searing meat, making pan sauces, and oven-to-table cooking because it tolerates higher heat and develops fond (the browned bits that build flavor). A good starting pair is one of each.
What small appliances are actually worth buying?
The three highest-use small appliances in most kitchens are an instant-read thermometer ($15-$20, prevents over/undercooked meat), an immersion blender ($30-$40, handles soups and sauces without transferring to a blender), and a digital kitchen scale ($12-$15, critical for baking accuracy). A stand mixer ($250-$350) only pays off if you bake weekly. A food processor ($40-$80) is worth it for households that cook from scratch 4+ nights a week.
What basic pantry staples should every kitchen have?
Stock these 15 items and you can improvise dozens of meals: olive oil, kosher salt, black pepper, garlic, onions, canned tomatoes (diced and crushed), chicken or vegetable broth, dried pasta, rice, flour, sugar, soy sauce, vinegar (red wine or apple cider), dried herbs (oregano, cumin, paprika, chili flakes), and canned beans. The total cost for this pantry foundation runs $40-$60 and lasts 1-3 months depending on usage.