Stocking the Student Kitchen

Chef and cooking-school founder Susan Holt teaches two teenage students to expand their culinary repertoire from scrambled eggs and delivery food to homemade, veggie-heavy meals.
Wednesday, August 20, 2008

Here are some equipment suggestions for college kitchens from chef Susan Holt.

8-inch chef's knife: KitchenAid brand, for its heft and value.

8-inch bread knife: also KitchenAid.

A couple of inexpensive paring knives: decent quality but not name-brand, purchased at a hardware or grocery store.

Set of four stainless-steel mixing bowls: various sizes, purchased at a hardware or grocery store.

10-inch stainless-steel-lined saute pan with a copper or aluminum core: Holt recommends Cuisinart or Calphalon, purchased on sale or as a second. Don't buy a full set of cookware, she cautions, because half of the set consists of lids, and you don't need them all.

4-quart saucepan, with the same specs as the saute pan.

Nonstick omelet pan

Inexpensive plastic colander

Baking sheet: plus parchment paper, aluminum foil and plastic wrap.

13-by-9-by-2-inch baking pan: for sheet cakes, brownies, lasagna, casseroles, etc. Can also be used for roasting.

French press coffee maker: Bodum brand, which is much cheaper than an electric machine and makes better coffee, too; available in department stores or at Starbucks.

Inexpensive tea kettle

Miscellaneous: can opener, swivel vegetable peeler, rubber spatula, two wooden spoons, whisk, cutting board, fine strainer, set of measuring cups and spoons, tongs, fine grater, salt and pepper mills, bottle opener, large ladle, stainless-steel spatula, potholders, kitchen towels. She suggests Oxo kitchen tools for quality and value.

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