A Well-Stocked Kitchen

• Knives – carving, paring (3-inch and 4-inch), slicing (10-inch), serrated (8-inch) and a bread knife, sharpening steel (10-inch).

• Mixing and Chopping – wood and synthetic chopping boards in various sizes, mixing bowls in three sizes.

• Tools – can opener, corkscrew, meat thermometer, vegetable peeler, kitchen scissors, poultry shears, garlic press.

• Utensils – wooden spoons, slotted spoon, mesh strainer, colander, stainless steel cook’s spoons, whisk, rubber spatula, ladle, cook’s fork, grater, pastry brush, measuring spoons, liquid 2-cup measure, dry measure cups.

• Baking – rolling pin, springform pan, half sheet pan, muffin tins, loaf pan(s), round layer cake pans, square pan.

• Pots and Pans – sauté pan (12-inch), skillet (8-inch), saucepans (1- and 2-1/2-quart), casseroles (4- and 6-quart), gratin baking dish, roast pan and rack, stock/pasta pot (8-quart), double boiler.

• Machines – food processor, blender, handheld mixer, coffee/spice grinder.