If you walk through the cooking section of any store you are overwhelmed with many many different options. One item can come in different sizes and different colors. Some items are advertised to make a kitchen task easier. We have a variety of tools, but we have discovered less is more when beginning to learn to cook with kids. While we use some of the variety of choices, these are the pieces of equipment we use the most.
|Saucepan (variety of sizes)||Variety of sizes, one non-stick is also helpful. Used for simmering or boiling such as vegetables and soups.|
|Skillet||Has sloping sides and used for browning. Non-stick is also great.|
|Saute Pan||Straight sides, used for sauteing foods that are browned then covered to finish cooking.|
|Baking Dishes||Different sizes and shapes are versatile and perfect for making casseroles or baking brownies or cakes.|
|Stockpot||For making stocks or large quantities of soup, pasta and vegetables.|
|Cookie Sheet||Mostly used for baking.|
|Roasting Pan||Used for roasting meat in the oven with or without vegetables or other ingredients.|
|Loaf Pan||For making bread, most commonly.|
|Muffin Tin||Used to most commonly make muffins.|
|Wire Rack||For cooling baking items.|
Here is a pdf from IFAS that shows a picture, description and function of common cooking items, some of which we will be talking about later in the week. Click on the link and look at the pictures if you are unfamiliar with some of the equipment.
You can read more about cooking equipment including other options in the Martha Stewart’s Cooking School book on pages 4-7.
- Go to your own kitchen and name each piece of equipment on the chart above.
- Pick up each item and describe its common use.
- Share what you have learned with someone else to solidify what you have learned.