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What's in the kitchen?


my kitchen supply list

This is a listing of the basic kitchen equipment I use here. Mostly for my records in case something wears out or otherwise needs replacement.

There are a few specific things I can't reach unless someone gets them out for me, but so long as I can reach and lift items, I can do some food prep during the day while everyone else is out and about.

Basic kitchen supplies


Dishes are mostly post-86 Fiesta. Made in USA with lead-free glazes. Very sturdy, and easy to replace in the event something breaks.


I have a vintage aqua Sunbeam Mixmaster hand mixer, circa 1960s, with its two original milk glass bowls. I also have a vintage Sunbeam Mixmaster stand mixer that needs to be restored before it's decontaminated enough to use.

Warning: For the record, I do not recommend any modern KitchenAid stand mixer. They are made of cheap plastic innards, and far overpriced for what they are. I have gone through two 5qt Artisans before giving up on them entirely.


The stand blender is a cheapie thing from Sears clearance whose most important feature was the glass cup area. There's also a cheapie stick blender here somewhere, but it hasn't been used lately for anything.

Food processor

Don't have one. The plastic bowl area and lid gets scratched up so fast.

Kitchen knives

Pots and pans

Lodge cast iron is used for most cooking (no fancy enameled cast iron due to chipping issues). Everything gets re-seasoned when it starts looking cruddy. This typically occurs every few months due to heavy usage.

For stainless steel, there are three sizes of saucepan and an 8qt stock pot. Something sturdy store-branded that was on sale at the time (nothing fancy).

What type of cutting board to use: wood, plastic, or glass?

Tip: Have at least two cutting boards available: one for meats and one for vegetables.

Gas or electric?

I had gas until a recent relocation. Everything down here is electric. I don't think it makes much of a difference so long as the appliance is clean, decontaminated, and in good repair.

Why you need a kitchen scale

What features are needed in a kitchen scale?

The important thing is that it can handle the weights you are dealing with. Bigger is not usually a problem, but sometimes the scale can't manage a small enough amount of spices.

I suggest having two digital scales for regular usage:

Removable trays for the measuring area would be a bonus if you can find one that has the trays. This makes it easy to clean.

How to use a kitchen scale

Place a prep bowl of suitable size on the scale and tare for the weight of the bowl. (There should be a button marked "Tare".) That zeroes it out. Now weigh your ingredient, adding a bit at a time until you reach the correct amount. Remove the bowl from the scale and repeat for each ingredient into its own prep bowl, tareing for each bowl.

To determine how many milliliters (mL) of a liquid, tare the bowl, then measure out the amount in grams equal to the volume in milliliters. For example, 5 mL of liquid weighs 5 grams.

Other kitchen supplies

Most of the odds and ends are from restaurant supply stores:

There is also the unitasker collection (mostly restaurant supply finds) stashed in a cupboard:

Tip: A small thing, but I have two crumb scrapers for the table. One to use, one ready to use when the first one needs cleaning. It helps stay ahead of the table mess.

If something gets broken, it's cheap enough to replace. Check out your local restaurant supply store if you can.

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