Cookware

The first recipes use one pan or pot. This is all you need to start; later recipes list anything extra under Equipment.

Tap each one for what to look for. Any product that matches works; you don’t need a specific brand.

Non-stick frying pan, 26 cm (10 in) $20–45

What to look for

Flat, heavy base that does not wobble on the stove
Oven-safe handle is a bonus, not required
Works on your stove type (induction needs a magnetic base)

Skip: Sets of 10 pieces. You will use two of them.

Medium pot with lid, about 2 L (2 qt) $15–35

What to look for

Lid that fits snugly
Thick base so it does not scorch

Skip: Glass lids that fog up are fine; copper is not needed.

Silicone spatula $5–12

What to look for

One-piece (no seam where the head meets the handle)
Stiff enough to scrape, safe on non-stick

Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.

Instant-read digital thermometer $10–30

What to look for

Reads in 5 seconds or less
Thin probe tip
Shows °C and °F

Skip: Dial thermometers that take 20+ seconds.

Digital kitchen scale $10–25

What to look for

Reads in 1 g steps up to at least 5 kg
Tare (zero) button

Skip: Mechanical dial scales.

Grams are more accurate than cups, which is why a scale is on the list. See Measurements.

Why a thermometer

Poultry is safe at an internal temperature of 165 °F (74 °C), measured with a food thermometer [1]. You cannot see this by looking. A basic digital thermometer is cheap and takes 5 seconds.

Not needed

Stand mixer, food processor, cast iron, a knife block. Add them later if you want. No recipe here requires them.

Sources

[1]USDA FSIS, Safe Minimum Internal Temperature Chart. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart