We are all in different phases of kitchenware acquisition. Therefore, this article is targeted to those just beginning their collection and those of us who may wish to refresh some of our old time favorites.  It may also serve as a reality check for some of us who have been amassing for years.  Really…Who actually used that white duck terrine we all purchased in the late '70's??         

Let us begin our journey with one of the most necessary purchases for the preparation of food: Pots and pans.  Although some people may think that pots and pans are decorative items, their primary function is to conduct heat evenly to facilitate the cooking process. Cookware over the years has been made from aluminum, copper, cast iron, stainless steel, ceramic, tempered glass, enamel coated cast iron and durable scratch resistant non-stick surfaces. Today's cookware manufacturers have researched, experimented and developed combinations of these metals which have resulted in the most efficient cookware to date. 

To make good choices evaluate your needs.  Take into consideration your budget, your lifestyle and cooking habits. If you eat outside the home three to four times a week or order take-out, then perhaps the basics would be suitable for you.  If you never stir-fry then a wok would not be a required item. Make sure to check on maintenance because some pots and pans may not do well in the dishwasher. Some may require polishing or special cleaners to keep them looking and cooking their best. Keep in mind that you want to be able to afford the food to put in a pot or pan, so stay within your budget.  Take your time to stock your kitchen.  You do not need a multitude of equipment to become a better and more accomplished cook.  Keep in mind that the professional chef and the experienced home cook create masterpieces with a chef's knife, a 12-inch skillet and a wooden spoon. (Source of heat and ingredients implied)

Investing in a set of pans may be a very smart choice. Manufactures such as  KitchenAid, Anolon, Faberware, Circulon, and All-Clad offer sets of various sizes to get you started. Purchasing a set of pans is usually less expensive than buying each pan individually. You also will have matching pans in case you wish to hang them.  (Looks are not everything but they do count for something)
This is how I would build my collection of cookware if I were beginning today.  I would purchase a core set of fully clad stainless steel pots and pans. I would want the set to include a 12" and a 10" skillet, two saucepans, preferably a 2-quart and a 4-quart with lids and a 4 qt. sauté pan with a lid. Most sets today offer a stockpot with lid. This is a good thing, but in addition I would highly recommend a 7-quart Dutch oven that would need to be purchased individually.  This cookware collection would be enough to prepare food for two people and for larger gatherings. 
My first addition to the core set would be a roasting pan.  Make sure the roasting pan you purchase will fit into your oven.  It must be sturdy enough to support its contents, have handles that are easy to grab and be heavy enough to prevent burning.  Look for pans that provide a sturdy roasting rack.  A good size is 16"x13"x4". This size will roast a ham, turkey or roast beef with plenty of room for vegetables. With the addition of this roasting pan you now own enough cookware to prepare Thanksgiving dinner.

Next, I would purchase some durable scratch resistant nonstick skillets in 12", 10" and 8" sizes. 

The collection of cookware above will give you an excellent core collection of pots and pans.  As your skill grows in the kitchen so too will your kitchenware.  Good decisions will keep you from ending up with dust collectors sitting on a shelf that were used once.  Really, how many white duck (or was it a rabbit?) terrines do we need?

Let us look as to how a recipe is written and what you need to know before you even put on your apron.

Recipes are divided into two main sections which are the ingredient section and the method section.  The ingredient section will list how many people the recipe will serve and quite often the yield in cups or quantity along with food and seasonings required. Ingredients are written in the order of use, listing the amount required and how they are to be prepped.   Below the ingredient, section is the method of preparation.  These divisions are the "what you need" and the "how to" parts of the recipe.

The very first step is to read the entire recipe from beginning to end.  Take note of the ingredients, check to see if you have them on hand or if you need to put them on the grocery list. Check to make sure you have the necessary pots, pans or any special equipment required. 

This is also the time to check out any cooking terms or techniques unfamiliar to you.  Most full size cookbooks will have definitions of cooking terms and how-to instructions.  Learn the technique before undertaking the recipe. 

Once you have your ingredients and all necessary equipment on hand you can get to crackin.

Turn on the oven if you are using one.  Even the most expensive of ovens require 30 minutes to preheat. Not all ovens are true to the dial reading. It is a good idea to invest in an oven temperature gage.   If you find that your dial is set at 375° and the internal temperature is actually higher or lower then make the necessary adjustments. Prepare the cooking utensils or equipment called for in the recipe and set aside.

Chop, dice, peel and mince the ingredients as directed in the recipe and put them individually into small ramekins or other small bowls.  If you notice that some of the ingredients will be added at the same time then put them together in one ramekin or prep bowl. Do not mix the solids with the liquids. Once you have all your ingredients prepped and ready line them up in the order of use. (Read the ingredient section for the order of use.)  You now have what is known in the cooking world as your Mis en place. A French term loosely translated as: All that is needed is ready for use.

Clean as you go.  Do not let mess accumulate.  It makes for cluttered and unsanitary preparation.  It will also make it difficult to find what you need when you need it.

Read the method once more before you start cooking. As you cook make notes in the margins for future use. Don't worry about writing in your cookbooks. They will most likely be handed down to the next generation and any personal notes found in them will be a treasure to the recipient.  

Becoming a fabulous cook is practice, practice, practice and the knowledge gained from the mistakes you make! So here is to much practice, learning from mistakes, and many smashing successes.

Buon Gusto!