Kitchen Utensils

Let's talk about what you actually need to have in your kitchen to cook with. I know chefs, recipes, and commercials make you think you need a ton of really expensive stuff. The truth is, you can get by with just the basics, and use those to multitask. Here are the things I have in my kitchen.

Pots and Pans
*Stainless 10 inch skillet. I use stainless because I don't like nonstick cookware. There are concerns that nonstick can cause cancer, and I worry about everything, so I no longer keep it in the kitchen. Besides, it's only nonstick until you accidentally scratch it. Then it's just like any other pan.
*Stainless saucier. This is just a high sided skillet, perfect for cooking sauces and gravy. Interesting side note: if you google images of "saucier", a muscular, shirtless man is brought up in the search results. I have no idea why, but I did enjoy the surprise!
*Cast Iron Skillet. Okay, so technically this is a saucier. But you can't make real fried chicken, chicken livers, or anything "down home" without this. You can bake cornbread in it, and make a delicious hot apple pie dessert.
*Cookie Sheet. A plain, medium sized one will do. Not only will you get to make cookies, but it doubles as oven-burn protection. If you're baking something prone to spilling over (like a poppy seed or angel food cake) put this on the lowest rack to catch anything falling. You won't burn stuff to the bottom of your stove and fill your house with smoke!
*Casserole Dish. Again, a plain one will do. Just find a glass casserole dish that's longer than it is wide. I prefer glass to metal because you can see through it while it's cooking and get a better idea of when the dish is done. I have a set of three glass ones, including a square and a circle, but I use the rectangle tons more than the other two.

Utensils
*Serving Spoon. This is a big spoon with no holes in it. Perfect for stirring sauces, and anything you're boiling.
*Slotted Spoon. This is a big spoon WITH holes in it. It lets you drain vegetables you're serving, so you don't make the plate (and anything fried or breaded) mushy.
*Butcher's Knife. The best defense against cutting yourself is distance. A butcher's knife gives you the ability to cut large and small veggies, fruit and meat without having to get your fingers in the way.
*Colander. Also known as a "drainer" (well, that's what I call it anyway). Not only can you drain your noodles, you can also rinse off veggies and fruit, use it to hold washed produce while you wait to cut it, or drain marinated meat before cooking.
*Cutting Board. Get a double sided, wooden cutting board to prevent cross contamination. Mine is neatly labeled on one side as Bread and Pastry, while the other says Meat and Poultry, and has an indention around the edge to hold meat juices in. The main point is never, EVER cut raw meat and vegetables/fruits on the same side of a board!!

You don't need:
*Panini Press. You want a hot, squished sandwich? Heat your saucier, turn it over, put a sandwich on it, and put your heated cast iron skillet on top. No pretty lines, but that's not that important.
*Cookie wire rack. Put a sheet of wax paper on top of your cutting board. Instant nonstick surface to cool your cookies on.
*Anything on infomercials. Whatever it is, it's a little piece of metal or plastic that will gather dust in your kitchen.

These are the basics. I'm sure there are things I'm missing, but it's your kitchen. You can decide!

Good luck and good cooking!