1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.
   
   
2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.
   
   
3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.
   
   
4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.
   
   
5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.
   
   
6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.
   
   
7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.
   
   
8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.
   
   
9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.
   
   
10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.
    
    
    There are lots of other things I use daily:
    
    

• Good kitchen towels
  
• Heavy Duty Aluminum foil
  
• A good dish scrubber for cleanup
  
  etc.
  
  But the point I guess I'm making is that you can get lots of good, cheap stuff to start with.
  

The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.

Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.

$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:

1. Knives (Victorinox Fibrox)Amazon This is a decent starter set that will give you versatility starting off. Add as you go.
   
2. Pots and Pans - All clad is the BIFL industry standard. I have them and love them. But a set will crush your budget. A starting set will usually be cheaper than one-piece at a time. For your budget I'd recommend the Tramontina tri-ply wich ATK rated highly right next to All Clad. At around $140, it's a great set. Also, get a non-stick skillet and whatever other non-stick pieces you can afford. The best rated non-stick cookware (better than All Clad, I've had both) is good old Tfal. Ask for the All Clad Stainless stuff if you ever get married.
   
3. Food Storage - I consider good food storage to be a kitchen basic, and the I like Snapware Airtight. But if the budget is tight, you can probably get buy on Gladware for a while.
   
4. Other Tools - This list should get you started without too much "fluff"
   vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
   
5. Bakeware - at a minimum, get 2 commercial style aluminum sheet pans and I recommend 2 silpats to fit. These will make flawless cookies, roast vegetables, whatever in the oven. I'd also get some wire racks to fit as well. The rest depends on what you want to bake.
   
6. Small Appliances - this is where it gets tricky. Remember, focus on multi-purpose machines. I'd rather have one high-quality electric motor than many cheap ones - less to break. The first appliance I would buy are: a stand mixer (kitchen aid), a food processor(cuisinart), a blender (my favorite value, the new Oster Versa (a Vitamix without the price tag).
   
7. Dinnerware, Flatware and Glasses - Stick with classic stuff. White plates never go out of style and make the food "pop". Doesn't need to be expensive now.
   
   I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.

Almost every episode of Good Eats

Watch them all, even the ones that deal with non paleo foods because the techniques are all solid. There are three basic cooking methods you need to worry about. On the stove, in the oven and in the microwave.


For the stove, all you need is a good cast iron skillet, but I recommend having a teflon pan as well. The iron will cook everything you can imagine. I like having the teflon for eggs mainly, iron will do eggs as well, but it can take some practice getting the temperature and lubrication levels correct. Teflon is much more forgiving. I have not used any of the newer nonstick pans so I cannot comment on those.

For the oven, get a aluminum half sheet pan and a oven safe cooling rack. Also get some sort of glass dish or casserole. Always wrap your sheet pan in aluminum foil, or line it with parchment paper when you cook with it. Makes clean up so much easier. Always grease your casserole dish. Baking, roasting, broiling are all pretty simple. Follow the recipes, and keep your eye on it. Get a probe thermometer and it'll tell you when your meat is cooked to your desired doneness.

For the microwave, all you need is a microwave safe plate, plastic wrap and some parchment paper. You can steam so many vegetables just using the microwave, it's ridiculously easy.

I hope this helps out, feel free to PM any questions. Don't forget a good sharp knife too. I still can't stress enough to just watch all the Good Eats episodes, they really have a lot of good techniques and explain the science behind it all. And if you ever want and/or get to cheat, there are some pretty awesome cheats there too.

EDIT: Forget to add this It is a great article on some really cheap tools you should pick up.

Both I find. Just by doing the browned butter will give it the flavor but letting it it sit for 24 hours will make it so much better. I've not heard of others having problems, but something that I run into everytime I do them is that by letting them sit in the fridge for 24 hours the batter becomes like a solid rock. This could be due to:


Home made brown sugar. It's much more "fluffy" than store bought and you can choose how dark/light you want it. Typically I do 2tbps molasses per 1 cup of sugar for 1 cup of dark brown sugar. Some call for 2 1/2 or 3 for dark but its all your choice.


Personally I'm not a fan of them being nutella stuffed. Too strong of a flavor like you said. Skip the nutella part and you got some super tasty plain cookies though.


Lastly, some tips. A friend of my dads asked for the recipe after I made them and found all this out the annoying way.

• Use good chocolate. Nestle, hershey, ghiradelli is all low quality. I used this: https://www.chocosphere.com/default/brand/a-c/callebaut/1kg-2-2lb-fairtrade-semisweet-callets.html . The price may be off-putting but it's 2lbs/32 oz which is almost 3x the amount of the small bags at the grocery store. The quality is also tons better and very worth it.
  
  
• Even though the recipe calls for 3 different types of chocolate, just go with the above.
  
  
• Reduce the amount of chips. There is too many with the default. By taking all of what is there it comes to 1 3/4 cups of chips. I would drop it to 1 1/4 or even just 1 cup. Depends on how much chocolate you like.
  
  
• Always brown the butter. Guide to do so is on the site. Be sure to use unsalted or it wont work. Butter quality doesnt matter to my knowledge.
  
  
• Try using home made brown sugar. 1 cup brown sugar is 1 cup sugar, 2 tablespoons molasses. Use a stand mixer to mix otherwise arm will fall off. The freshness will help with flavor.
  
  
• Always put it in the fridge. 2 hours minimum. Doing it for 24 is best for flavor. If doing for 24 it may become very hard to scoop so use something that wont bend. A spoon does not qualify. Using a knife to slash it can help. If buying extra things is fine then look into http://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_2?ie=UTF8&qid=1393910062&sr=8-2&keywords=oxo+cookie+scoop . A medium scoop is going for standard sized cookies whereas the large is good for gourmet sized cookies/the one I used. Medium is tricky to use when doing nutella stuffed due to size+amount of chips. The one I linked is also very sturdy and wont break trying to scoop out the 24 hour chilled dough.
  
  
• If doing nutella stuffed: get a ziplock back and put nutella in a corner. Squish it all down into a single corner. Cut a very small piece off of that corner. Squeeze the bag to get the nutella out. Any other way you will hate life making them.
  
  
• If doing nutella stuffed: you will want to get a plate with a ziplock bag on it. Scoop out the cookie down, put it roughly into a ball and then flatten onto the ziplock bag+plate combo. The ziplock is so the cookie wont stick to the plate.
  
  
• If doing nutella stuffed: Get parchment paper and cut it to roughly the size of the flattened cookies (before baking.) Do all the cookie flattening in one go and between each flattened cookie put a piece of parchment paper to prevent them from sticking to eachother.
  
  
• Probably overkill but a good pan will help with even heating. Something like: http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1393910441&sr=8-1&keywords=baking+pan . Great if you use pans for other things.
  
  
• The lazy tip: Parchment paper when baking them. No need to clean the pan after.
  

I second this! When I moved into this new apartment, I totally went BIFL with all my kitchen needs. Best decision ever!

I love this toaster oven so much that if something happened to it, I’d immediately go out and buy a new one! I’ve had mine for several years. I rarely use my large oven now.

It also has a convection oven option. I’ve made quiche the cooks perfectly light through, birthday cakes the bake tender and evenly, roast veggies, roast nuts... And it came with a pizza stone! This thing is the perfect!

It comes with a guide/recipe book. But the best thing is a separate piece of paper that gives all the optional setting for making certain things (what rack position, temp/time setting). I leave it posted to my fridge.

Super easy to clean. I use a mixture of Dawn soap, vinegar, and baking soda. Keeps the glass clean without scratching.


I also just purchased the baking sheets that fit perfectly and are heavy duty (BIFL). Really happy with them.
Nordic Wear Commercial Quarter Baking Sheet / Set of 2

Silpat, hands down, you're looking for the clear looking ones with visible weaving and the brownish red borders. Many companies make them. There's other "Silicone" mats that are all red, or all blue, but are not a real silpat. And NEVER LET YOUR HUSBAND/SPOUSE/SO use them as a freaking cutting mat. Never cut on them even. Use em, wipe em off with a damp cloth and some soap, and put em away after they have dried. They will be with you forever. This is a nice size, and a two pack off brand, but it's a really reasonable price. I have four of them hanging around. Other supplies that are or should be standard that will come in handy are spring form pans. Great for cake, cheesecake, Galette's etc etc. I use mine all the time. A good set of measuring cups (Meant for dry ingredients), measuring cup for wet, measuring spoons - I like my metal ones that don't come off their ring. A offset spatula - to level your dry goods though the flat back of a butter knife will do in a pinch. A rolling pin - If you can splurge on marble, do it. If you can't, a nice good wooden one will do but marble is great because it stays cold, it's a lot harder for stuff to stick to it and you can chill it wonderfully for when dealing with pastry.

A hand mixer, that can convert to a stand mixer ( Or hell a stand mixer!! I use mine a lot ) some spatula's and mixers/scrapers (I am partial to the GIR spatula's. They're about 20 bucks a pop but they can withstand 500 degree + heat, single piece, fantastic edge, I have like 8 of them in different sizes and colours and they're on Amazon!) Cookie sheets, I use these ones, I prefer them over the "jelly Roll Pan" style ones. Oh and always keep parchment paper. For when you don't have a clean silpat. It makes clean up so much easier. Slap on a sheet, lay down your stuff to be baked, BAM, take it off, crumple, toss in the garbage! Can make an oven bag in a pinch with it too.

there is so much more that I consider essential in a kitchen, but that many people don't but then again, I live in my kitchen and love to bake and cook. I have a food processor, and even a cricut cake machine to cut shapes and words in fondant/gum paste so.

Oh and a good set of biscuit cutters will come in more handy than you can imagine.

Hello!

You can use anything. Most of my bread is cooked on things like this. Just regular old sheet pans. You absolutely do not in any way need anything more than this. Undoubtedly some of the best crust comes if you have access to baking stones and cast iron, but you can achieve perfectly wonderful results without it.

Bread tins are also perfectly fine! Just make sure if you are usign one you give the loaf a nice deep cut on the top before you put it in the oven. You want to make sure there is plenty of room to expand.

Is your apartment unfurnished? If so you will need some basic furnishings:

• a table
  
• some chairs to go with that table
  
• comfortable seating of some sort- possibly a couch (a futon is nice if you are going to possibly have guests sleep over) or love seat or upholstered chair of some sort
  
• a TV if you feel like you want one (optional)
  
• a bed and a mattress and some bedding and sheets (obviously)
  
• a bedside table (optional)
  
• somewhere to store your clothing if your room does not come with a closet already
  
  As far as basic living supplies go:
  
  
• 4 spoons, knives, forks
  
• mugs
  
• 2 dinner plates, bowls
  
• some knives for cooking
  
• cutting board
  
• mixing bowl
  
• spatula (HEAT RESISTANT) and turner and spoons for mixing. Also possibly a whisk but really you could usually get the job done with a fork
  
• cheap set of pots & pans
  
• a cookie sheet
  
• a fan is usually useful for some airflow
  
• microwave if this is already not included
  
• books just for fun
  
• cleaning supplies: shower cleaner, clorox wipes, swiffer, toilet cleaner, dish soap, windex
  
• plunger & toilet brush
  
  School supplies in college are pretty basic- you don't need much, but depending on your major this could go waaay up or down. But as far as I'm concerned your basic supplies are as follows:
  
  
• laptop (optional- there are always computers everywhere anyway, laptops are just convenient)
  
  
• notebooks and folders OR binder with looseleaf paper, depending on your organizational preference
  
  
• stapler
  
  
• pens and pencils (I like to have two different colors for pens)
  
  
• calculator (if you will be taking math courses- go for scientific because a lot of the time graphing is not allowed)
  
  Things to consider:
  
  
• Will you be paying for wifi and/or basic cable (if you want a TV)?
  
  
• Is your lease for a year or X months? If it is a year, will you have to sublease while you're away for the summer (if you are going away)?
  
  
• How far from campus do you live? What does the general area look like? Are you going to have to take public transportation different places? Know the area.
  
  I know its scary, but living alone is great, and studying in a university is really not a huge deal once you get into the rhythm of things. You'll do great, kid.

I think the internet in general is your best bet. I have been to tons of kitchen stores in many different states, from williams sonoma to restaurant supply stores. In college towns to big cities. Almost everything I see is ridiculously overpriced. Amazon is the best site I have found, but the quality can be really hit or miss. You have to make sure you are getting a reputable product with reviews from real people.

For half sheet pans, the best I could find was costco's Restaurant Essentials 18” x 13” Half Size Aluminum Sheet Pans. At around $6/pan, they were some of the cheapest I saw, but they are also reasonably thick. A pack of 6 may sound like a lot, but on big cooking days, I have run out of them.

If you are planning on actually cooking directly on the pan, those super cheap pans aren't the best. If I was going to make a jelly roll or something, I would get a single nice half sheet pan. Can't go wrong by USA pans, imo. Never used that particular pan, but their baking wear in general is the best I have ever used. It does have some sort of silicon coating on it though, so you have to be a bit more careful with it.

Why do you want a silicon mat? I can't really think of anything that I would want one for that parchment paper wouldn't work at least as well.

Nah it's not difficult. It takes a while but most of the time is inactive, just waiting for things to rise.

Tools will make things easier and give more consistent results, but all you really need is a bowl to mix in, a baking sheet to cook on, and an oven to bake with.

I prefer baking sheets to loaf pans, as they give you control over how you shape the loaf. Some of the additional tools I use:

Air Bake baking sheets. These guys are the best baking sheets. I love them for cookies. They're two sheets of metal pressed together with some air in between. I find them great for even baking and no burned bottoms. A regular baking sheet will do you just fine.

Silpat silicone baking sheets. Total luxury, but they give you a 100% nonstick surface to bake on. Without these you'll want to put baking parchment paper (easy to find at any grocery store) and a little cornmeal down on your baking sheet. Alternatively you can use a well oiled loaf pan.

Orbital Mixer These have dough hooks and will knead for you. Totally unnecessary but it does speed up the process so you don't have to knead yourself.

I also use a thermapen that I got for BBQ for checking doneness. I'd never bother at all if I didn't already own one.

All of these things make baking easier, but aren't necessary at all.

For actual baking, here's all most baking recipes are:

Mix some flour, water, yeast, and salt together. Some breads might also include eggs, sugar, butter, or oil. You can mix by hand or with a mixer.

Knead the dough. Basically you work out your aggression on the dough until it's smooth. Push it flat, fold it over, squish it down with the heels of your hands. Takes about 6 minutes (but 6 minutes is longer than you think).

Leave the dough alone for around 2 hours.

Shape the dough. Put it in a loaf pan, shape into a ball, whatever.

Leave it alone another hour or so.

Put it in the oven. Usually for around 20 minutes or so.

If you're more interested PM me and I'll point you at my favorite books/recipes/etc.

To be honest, the recipe is a bit unclear as written in terms of whether the rack is just for draining from marinade or for cooking. I personally would cook a butterflied chicken on a rack and have seen many recipes like that so let’s assume that’s the case.

Since you’ve butterflied the chicken the whole idea is you want it to lay flat now; a v-shaped rack like the image you linked isn’t ideal.

Do you have a flat cooling rack (like for cookies) and a half sheet pan? Something like this (just an example from the first result that came up, not a brand recommendation). That’s what I most prefer and think would give you best results. Just put a sheet of foil in the base of the tray for easy clean up, set the rack in the tray, and place chicken directly on top, skin side up.

And honestly, if you don’t have a suitable rack, you can get by okay with just putting the chicken flat on a sheet pan or other roasting pan/tray.

Lastly, here’s a good bit of reading if you want some explanation of how to cook a chicken that’s been butterflied as you’ve done that I think serves as a great primer.

This is gonna be obscure - but I use and recommend Japanese sheet pans. I've bought mine in Japan, but I see that searching stainless baking pan on Amazon yields some local sellers selling them as well. The Japanese have a full system of stainless full-polish 18/8 stainless restaurant-standard pans and they're really nice to work with, with a fine beaded edge and they're marvellously easy to clean due to being full-polish. Tons of sizes, plus matching insert racks and steel and rubber lids are available too if you have access to the full selection.

Western GN (hotel pans) and baking sheets are downright primitive compared to them. I use a European branded oven so that necessitates the metric pans (GN 1/1 won't fit) but I have these things in all sorts of sizes because they're infinitely useful, especially with rack inserts.

Essentially something like this: https://www.amazon.com/dp/B01GRKRLKS/ref=sspa_dk_detail_0?psc=1

First, change your idea of the word healthy, because it does not have the same meaning for everyone. I suggest defining exactly what it is you are trying to achieve (i.e., weight loss, less saturated fats, more balanced diet, etc.).

Now, for planning easy meals that are delicious, nutritious, and not covered in bacon and melted cheese, it's actually quite easy, and I think anyone can do this, regardless of experience.

this isn't in itself unhealthy, so long as you do so in moderation.

---

Planning

Pick a protein

• Chicken
  
• Pork
  
• Beef
  
• Fish
  
• Lentils
  
• Quinoa
  
• Chickpeas
  
• Tofu
  
  

  Pick a veggie or two
  

• Broccoli
  
• Brussel sprouts
  
• Carrots
  
• Spinach
  
• Peas
  
• Sweet potato (technically a starch, but generally considered as healthy as a vegetable)
  
  

  Pick a starch (optional)
  

• Sweet potato (yeah yeah...)
  
• Potatoes
  
• Pasta
  
• Rice
  
• Legumes/beans
  
  ---
  
  

  Cooking
  

  
  

  Cooking the protein
  

  
  ---
  
  Disclaimer: For chicken, pork, or beef, this is assuming it is a solid cut of either (i.e., breast, chops, steak). There are many other types to choose and cooking methods, but I am limiting the options strictly for clarity. I also won't be covering any other proteins in this comment, but I can get into that more if requested.
  
  ---
  
  All of these can be pan fried. Use a stainless steel pan, or any other pan that is not non-stick. Pan fry on med to med-high heat, using about one tablespoon of oil per piece of protein, until minimum safe internal temperature is reached. Buy and use an instant read thermometer!
  
  Once cooked, set it aside on a plate to rest (ideally on a wire rack in a quarter sheet pan; completely optional). Since you didn't use a non-stick pan, you should be left with some brown bits on the bottom of your pan. Pour about 1/4 cup liquid into the hot pan over medium heat (water, stock, white wine), add more if it evaporates quickly, scrape up the brown bits. Whisk in accumulated meat juices. Off heat, whisk in two tablespoons of acid (vinegar, lemon juice), whisk in two tablespoons of butter. Taste first, and then season lightly with salt & pepper, and then taste again. Welcome to the wonderful world of pan sauces. Pour this over the protein, and/or over the veggies/starch.
  
  

  Cooking the veggies
  

  
  ---
  
  Disclaimer: This does not apply to spinach or peas
  
  ---
  
  Clean and cut veggies into bite-sized pieces (about one inch). Even cuts is the key to even cooking. In a large bowl, toss the veggies with some oil, salt, and pepper. Spread veggies onto a half-sheet pan in a single layer and roast in a 425F oven for about 10-15 minutes, or until veggies are soft, or cooked how you like them. You will have to experiment with the size of your cuts, the oven temp and time. Some veggies take longer than others (carrots). You can try broiling at the end to get more browning, but don't walk away.
  
  

  Cooking the starch
  

  
  Potatoes can be tossed with oil, salt & pepper in the same bowl as the veggies, and then cooked right along with the veggies in the same half-sheet pan. They usually take longer to cook than, say, broccoli, so cut the potatoes a lot smaller than the broccoli, and it should all be done at the same time.

When I got my own place I was surprised how important this one pan was!

Can opener

Measuring cups

Measuring spoons

Cutting boards The flexible ones are the best!

I've seen others have already said the obvious plates, bowls, pans, silverware. I'm trying to think of other usual stuff that after living in my own place for 6 years that I could simply not do without!

Bottle and wine opener

Nigh light To help make late night trips to the kitchen or bathroom less scary and dangerous for toes.

Shower caddy another style of caddy

Shoe rack another style of hanging shoe rack

Wall clock that doubles as a secret hide away!

I could go on and on but I know the great people of this sub will be recommending everything under the sun. Congrats on the new place. Good luck. Thanks for the contest.

Nordic Ware makes really great sheet pans, make sure to check that the size you buy will fit in your oven. I also recommend getting a Silpat for easy cooking with no sticking and easy cleanup. As far as gloves, this is the one I have and it is very good quality.

You may also want to get some muffin tins, just in case. Honestly, I have some cheap trays, but I have silicone liners that are also great for easy baking and cleaning.

Hope this helps!

Does the recipe specify a bake time?

Is the recipe a secret? If not, could you post it? If you post the recipe, there's a good chance I could recognize the style and, by doing so, figure out the most appropriate utensil to bake it with.

The most important aspect of making pizza, the aspect that almost all beginners fail to grasp, is the impact of the oven setup and the way the oven setup influences bake time. If you bake a pizza for, say, 5 minutes, it will be an entirely different pizza from the same formula baked for 12 minutes. The formula is pretty important for achieving success, but the oven setup/bake time is far more important and the choices of utensils to bake with all impact the rate at which the pizza bakes.

The link you posted was to a pizza screen. Screens are frequently used to bake pizzas in conveyor ovens, but, occasionally you'll find home bakers using them on stone to avoid having to master launching dough off a peel. The problem with that, though, is that you're putting material between the hot stone and your pizza, and, by doing so, extending your bake time.

The concept of bake time's impact on pizza is a little advanced, and could very well be inapplicable to your great grandma's recipe. But if you're going to get into pizza making, it's never to early to learn the importance of baking utensil choices/oven setup.

If your great grandma used a pan, it was most likely something like one of these:

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4

https://www.amazon.com/dp/B00006JSUB

She also might have used an aluminum lasagna pan, which is virtually the same thing as the baking sheet.

The pieces I use the most are:

12" cast iron skillet

All-Clad d5 1.5qt and 3qt pots

Staub cast iron enameled cocotte (dutch oven) 4qt
(I personal prefer Staub with it's dark interior to Le Creuset. Also this is a great popcorn pot.)

Outside of that I have other All-Clad pieces including a 12" frying pan and some smaller and larger pots. I use them some but they're not the workhorses that the above are. I also have a larger Staub (I think a 7 qt) and a large oval Le Creuset that I found at an overstock store for $50. :)

Other pieces that I use ALL THE TIME are half sheet and quarter sheet pans. I like Fat Daddios brand. They're inexpensive to begin with and they go on sale on Amazon fairly frequently. The quarter sheet pans fit perfectly into my toaster oven so I can do small batches of things like a half batch of biscuits or a single serving of roasted veggies in a toaster oven.
https://www.amazon.com/Fat-Daddios-Aluminum-Gauge-Sheet/dp/B001IZZGKU

My favorite cutting boards are made by Epicurian and they are all I use anymore. I have 2 large ones (one is for meat and one is for other stuff) and 2 medium ones and one small cocktail sized one.
https://www.amazon.com/gp/product/B000FDN77A/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I think that's about it as far as the things I use all the time.

​

This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.

• Basic Tools:
  
• Cutting board (get at least 2, more are better, get the larger sized ones if you have the counter space)
  
• Chef's Knife
  
• Paring Knife
  
• Mixing Bowls (alternatively)
  
• Wooden Spoon
  
• Silicone Spatula
  
• Whisk
  
• Hand Towels (can be used as pot holders if you're careful and layer them up thickly. Watch out for the gas flame if you have a gas cook top.)
  
• Pepper Grinder
  
• Ramekins (for mise en place -- aka stuff you're working with as you cook like salt, spices, other small ingredients)
  
• Pots & Pans:
  
• Stock Pot
  
• Sauce Pan
  
• Skillet
  
• Cast Iron Skillet (optional ; make sure you learn how to care for cast iron - no soap ever, etc.)
  
• Non Stick Skillet (optional)
  
• Bakeware:
  
• Half sheet pans / Cookie Sheets (get 2 or more)
  
• Cooling Racks (these should fit in the cookie sheets)
  
• Cake Pans
  
• Loaf Pan
  
• Small Pyrex casserole
  
• Large Pyrex casserole
  

YAY! also check out the sheet pans they are very heavy duty and CHEAP at Sams on line there are more!! I love these things! they are heavy and I use the half sheet pans to make beer can chicken. they are great! the quarter size is great for small things or amounts like 4 boneless skinless chicken breasts, a prepackaged frozen mac and cheese etc.

this is what I am talking about.

these are on amazon (1/2 size sheet pan 2 pack)
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32/ref=sr_1_1_sspa?

and at Sam's (1/2 size sheet pan 2pack)
https://www.samsclub.com/p/half-size-aluminum-sheet-pan-2ct/132731?xid=plp_product_1_1

Quarter size sheet pan 2 pack Amazon
https://www.amazon.com/Vollrath-Wear-Ever-Collection-Quarter-Size-Aluminum/dp/B00TJL5UGA/ref=sr_1_6?

Sams club quarter size sheet pan Single pan
https://www.samsclub.com/p/quarter-size-aluminum-sheet-pan-10-x-13/prod2030376?xid=plp_product_1_4

Thanks for this chance, OP!

I think people always forget that you have to pat dry the chicken after defrosting. Always make sure that your chicken isn't wet when you finally add the rub.

To cook it in the oven, I advise that you place the chicken on a rack like this so that when the wings cook, they: 1) Don't stick together in the pan, 2) don't end up swimming in oil. The pan below is just to catch the drippings.

For the rub, add some baking powder to it to get it extra crispy. BAKING POWDER IS YOUR FRIEND.

Asked my mother for additional tips lol. She says it's better to cook in low temp first to give the insides some time to cook and high heat at the end for around 10 mins to make the coating crispy.

Apart from that, not sure what else to suggest. Thanks again for the chance! Hope you finally achieve your ultimate wing dream lol

besides what I listed?

Tongs(several pair), pancake turners nylon and or silicone, a whisk or two, preferably silicone coated so you can use them in your pans. A mini prep (mini chopper) and maybe a stick blender or counter blender, good skillets (I like to keep a small ceramic skillet (not the expensive ones,a bout $25. and a larger nonstick) the small skillet I like for making my eggs in the morning, cooking a piece of sausage or two etc. the large is for everything else and by large I mean about a 10 3/4" pan. a couple of saucepans, Dutch oven, and a crockpot. this will give you several different ways to cook things, such as braising, slow cooking stir frying an sautéing. also I would invest in a good microwave steamer. that can be used to steam veggies, and cook rice.

mini prep: (I have this one) https://www.amazon.com/Conair-Cuisinart-DLC-2ABC-Processor-Brushed/dp/B0000645YM/ref=sr_1_1?ie=UTF8&qid=1469469352&sr=8-1&keywords=mini+prep

Whisks like these, and you can usually find them in packs of two or three: https://www.amazon.com/Freshware-KT-130RD-Stainless-Silicone-Covering/dp/B00405W824/ref=sr_1_13?ie=UTF8&qid=1469469422&sr=8-13&keywords=silicone+coated+mini+pancake+turner

these are GREAT! I have 3 and they get used a lot! ***https://www.amazon.com/OXO-Grips-Silicone-Cookie-Spatula/dp/B001QTVT4K/ref=sr_1_15?ie=UTF8&qid=1469469554&sr=8-15&keywords=mini+silicone+spatula

shoot almost forgot you will need a casserole such as a 9X13 (highly called for size) and an 8X8 somewhere around that size too. and baking sheets. If you have a same club or costco near you that you can get to they are Cheap there these are Heavy duty and will last you for years!

they have a pack of two of these at Costco/Sam's for about 18 or 20 bucks.

https://www.amazon.com/Vollrath-17-3-12-7-Half-Size-Sheet/dp/B001BQKRJG/ref=sr_1_5?ie=UTF8&qid=1469469725&sr=8-5&keywords=vollrath+sheet+pan


I also like this size for smaller jobs I have two of these also. Bought at separate times because I could't find a deal on these and they cost me a bit.

https://www.amazon.com/Vollrath-9-1-Quarter-Size-Sheet/dp/B0001MS400/ref=sr_1_4?ie=UTF8&qid=1469469725&sr=8-4&keywords=vollrath+sheet+pan
Hope this helps you.

As a professional baker, there are two books that I recommend:

• I'm Just Here for More Food: Food x Mixing + Heat = Baking by Alton Brown (gets into the science of baking, it's entertaining, and has some great recipes)
  
  
• Baker's Manual by Joseph Amendola and Nicole Rees (has the most classic recipes, and covers a lot of the things I learned in culinary school)
  
  I doubt it's in your price range, but every baker absolutely needs a kitchen-aid standing mixer.
  
  Other necessary items: wire whisk, rubber spatula, good set of bowls, various pans, or at least two half sheet pans, measuring cups, measuring spoons, bench scraper, etc.
  
  Wilton has a good cupcake decorating kit. Offset spatulas are necessary for any decorating, 4" for cupcakes, 8" for most cakes. If she likes cake decorating, then she needs a cake wheel and a decorating comb.
  
  I personally go for more practical items as opposed to novelty items. I hope some of that was useful.

I like to make a pan pizza by oiling a baking sheet (like this one) with olive oil, dropping a medium-large dough ball (350-500 grams depending on how thick you want the end result), and stretching the dough out to the edges and corners. You can roll the dough out if that's easier, but stretching is always better.

Top the pizza like you normally would or you can load these pizzas up with toppings since the end crust will be much thicker than Neapolitan. You can mimic Detroit pizza by covering the very edges with cheese to make a crispy cheese crust. If you search this sub-reddit for 'pan' or 'detroit', you'll find plenty of examples of this.

Put the pan in the oven at 550f for about 8-10 minutes. You'll know it's done when the bottom is a nice darker golden brown and the top is starting to blister.

This is the set I got. It is big enough to cover the bases but small enough to add things to down the road.

And since you aren't a big baker I would recommend just getting one of these. And two of these. That way you are pretty much covered for your baking needs.

Oh and you can get a lodge 10 or 12 inch for like $20. Really cheap. You are better off getting a really old one from a thrift shop or goodwill.

For essentials I would suggest a half sheet pan for things like cookies and brownies and a 9x5" loaf pan for things like banana bread, lemon loaf, pound cake, etc. Those are good starting points! Oh also maybe a cupcake/muffin tin?

Parchment paper is also great to have on hand to line the half sheet pan so that the cookies don't stick.

I understand that a lot of people don't have the money to run out a buy equipment but the wire rack/sheet pan combo they use can be found here. I LOVE their kitchen equipment reviews and if you have money to invest don't hesitate to grab this half-sheet pan and wire rack that fits inside (sold separately but suggested on the same amazon page above). Together they will remain among the most used and versatile pieces in your kitchen! I freaking love ATK!

Get on Amazon and buy some of these.

http://www.amazon.com/gp/aw/d/B0001MS3DI/ref=mp_s_a_1_2?qid=1462935978&sr=8-2&pi=SX200_QL40&keywords=half+sheet+pan+and+rack&dpPl=1&dpID=41PBvlflBmL&ref=plSrch

And an equal number of these.

http://www.amazon.com/gp/aw/d/B000G0KJG4/ref=pd_aw_fbt_79_img_2?ie=UTF8&refRID=18X6H5MZZ2GQTT8RGT0D

Put the one in the other and put whatever you're drying on the rack and put one on each rack in your oven. Set the oven to the lowest temp possible. Prop the door open with a wooden (not plastic) spoon and wait.

Ovens are usually a little hot for fruits to do well so you can go on for an hour, off for an hour, etc... Until it gets dry to keep from cooking as you dehydrate. Ovens work well for meats and jerkys as I feel most home model dehydrators don't get hot enough to dehydrate meat.

Also get one of these.

http://www.amazon.com/gp/aw/d/B019DT4EBE/ref=mp_s_a_1_17?qid=1462936323&sr=8-17&pi=AC_SX236_SY340_QL65&keywords=mandoline+slicer

Makes uniform slices and you can julienne things like carrots and potatoes.


These really help for doing fruit as well.

http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_2?qid=1462936445&sr=8-2&pi=SX200_QL40&keywords=silpat&dpPl=1&dpID=41MTUhWaO%2BL&ref=plSrch

If you do something that's really sticky like pineapple or mango, put the slices on this in the sheet pan. You'll have to turn your pieces a few times but they'll make cleanup so much easier.

If you're gonna buy a dehydrator. Get this one.

http://www.amazon.com/gp/aw/d/B001K246KW/ref=mp_s_a_1_2?qid=1462936599&sr=8-2&pi=SY200_QL40&keywords=lem+dehydrator+10+tray&dpPl=1&dpID=51XOjbSNSdL&ref=plSrch

Has 10 trays, easy to clean, all stainless, and has a thermostat. It's pricey, but if you make all your meals for one or two trips instead of buying freeze dried, it will pay for itself.

I make all my meals for big trips for 4-6 people for 6+ days. Mine paid for itself the first trip.

Haha, time to get creative I suppose! When I was shuffling plants at one point I put my planter box on a cookie sheet with a lip, sort of like this one however that then may be too wide to sit neatly on a narrow windowsill. Good luck!

I really need a new baking pan.. I only have one and it's warped and gross. This has great reviews and is only $10.33 with prime shipping. :) Maybe that way you can gift someone else who also had a $10 or less item? Stock my house!

And good luck with yours!

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

Kitchen stuff along with the effort put in to learn can pay dividends. You'll probably end up saving money, impressing dates, and just enjoying life more.

Example of things in this category:

• Cast Iron Pan (~20$)
  
• 1-qt Pot (~10$), I've actually found my Ikea one to be extremely well made. General rule is that you should feel comfortable fighting zombies with it.
  
• Chef's Knife (~40$)
  
• Sheers (~20$)
  
• Cookie Sheet (~10$), I find a secret to eating healthy and cheaply is to just roast a bunch of vegetables.
  
• Rice Cooker (I'm Chinese and biased on this one)
  
  The above makes up the core of my BIFL kitchen stuff. I have other stuff, like cutting boards, sous vide, grater, blow torch, etc. But those things are not necessary and don't last for life.
  

Agree with all of the above. I have a standard oven (nothing fancy, no big commercial sized cooker) and a half sheet pan fits quite nicely in my oven with room to spare. And I find a half-sheet is the perfect size for almost everything.

Ditch the non-cook stuff, buy basic aluminum sheet pans like this one:

http://www.amazon.com/Fat-Daddios-Aluminum-Gauge-Sheet/dp/B001IZZGKU

And get either a Silpat:

http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Or a box of parchment sheets:

http://www.amazon.com/2dayShip-Premium-Quilon-Parchmet-Baking/dp/B00UVTEPXS

(or both, really - the parchment is useful for so many things)

Whenever I'm looking into new kitchen great I always check America's Test Kitchen reviews first. Their testing methods are on an Ikea level so I know I'm buying reliable products.

The baking pans I got on their recommendation can be found on Amazon, they don't flex, they have rims, and they're great for lightly browning the bottom of baked goods, not scorching them prematurely like some dark pans can.

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bonus




Happy happy cake day And thank you!

A set of new baking sheets from my kitchen WL. I am a stay at home mom and cooking three meals a day for four people is taxing on my old pans.

Mike Mike Mike Mike Mike Mike

Thanks for the contest, Mike. (i assume your name is Mike but it would be awesome if it was something else, like Steven or Rashad.)

https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

Commercial half sheet pans are great for this. Most cooling racks you find are sized to fit perfectly in these for drip trays, too.

I have a USA loaf pan (search "loaf pan"; this is the exact one I have) that I am just loving to pieces compared to my darker bakeware. I'd suggest getting one of their loaf pans and retire that dark loaf pan you have.

I also have a half sheet pan which I am loving to bits too.

Despite both having a silicone coating, they still suggest you spritz some oil before putting anything in/on the pan to make removal easier.

Go to a kitchen supply store. Best investment you can make for baking. Get some thick as hell ones. Something like https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

The beauty of these is they don't warp and go BOING in the oven or out. Cheap/think stuff can explosively warp with heat/cool cycling. This means your perfectly spaced 12 cookie balls can net you 8 cookies and a big blondie when the warping shifts everything.

I'm impressed that they don't appear to be scorched on the bottom. The only downside I have noticed to making cookies with KetoLuna's AP flour is they get very dark on the bottom, very quickly -- usually before the top of the cookie is even fully set, much less browned.

I'm actually considering buying a special cookie sheet just to address this problem, but if there's another way to prevent it, I'd love to know what it is.

This \^

These are my go to pans. Never had one warp or twist or clang in the oven.

Do yourself a favor a get a the 2-pack of quarter sheets, they are super-handy for prep, taking things to/from the grill, we even use them in the freezer lined with wax/parchment paper to freeze fruit we buy in bulk. They are also great for using to defrost items on because the pan pulls away the cold, like a big heat sink.

I've had great luck with USA brand sheet pans. I've used them at home and at work (in a commercial kitchen) and they've held up really well without warping.

http://www.amazon.com/Nordic-Ware-Bakers-Half-Sheet/dp/B000G0KJG4/

These cookie sheets are great, though they did discolor in my dishwasher, that's not a big deal and they work great. Never a popping sound from the oven.

A half-sheet pan might actually work out too. Rolled rim so it doesn't cut into your legs.

Bonus that it's one of the most useful pans in a kitchen as well.

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4

My most used and loved tool is without a doubt my OXO kitchen scale.

Honorable mention goes to my Vollrath 5314 sheet pans.

Mine are stainless and they look like really good considering we have been using them for over a decade. Go to a nearby restaurant supply place and buy a few half-sheet stainless pans. Or amazon something like [this] (http://www.amazon.com/Norpro-Stainless-Steel-Jelly-Baking/dp/B000F741DU).

I PM'ed you my answers. Fun contest! I'd love this.

1. You'll probably want at least one non stick pan for eggs. Teflon is not harmful provided it's not heated to around 500F. It's used in medical implants and is totally inert in the body.
   
2. Generally it's better to go for quality, but you don't have to go all out. For any of the big premium price names, there's a mid priced brand that's virtually the same product. Stuff on the very low end tends to be trash.
   
3. You should have around a 10" nonstick pan, an oven safe 12" pan you can use at high temperatures, a 4-6 quart pot or dutch oven, and maybe a larger stock pot. Supplant that with some baking sheets and you've got enough to cook for 4-6 people or so.
   
4. https://www.amazon.com/gp/product/B004WULC3I https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78 https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Silicone/dp/B00G2XGC88 https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32 https://www.amazon.com/Checkered-Chef-Cooling-Stainless-Dishwasher/dp/B06Y5F3NGY https://www.amazon.com/Vollrath-Economy-Mixing-5-Quart-Stainless/dp/B07BB3SPR2 https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 https://www.amazon.com/dp/B00151WA06 https://www.amazon.com/dp/B0002HDXVO https://www.amazon.com/dp/B00GRFHXVQ
   
5. I'd say follow your interest in recipes more than anything. Motivation is a big deal, and if you think the food is boring you'll be tempted by the drive through.

I have had good luck with aluminum baking sheets Nordic Ware Natural Aluminum Commercial Baker's Big Sheet https://www.amazon.com/dp/B0064OM53G/ref=cm_sw_r_cp_api_rV1qybBVW5HZZ

Joining RAoA! LD

I need this pan for an RA project!

HAPPY BIRTHDAY!!

time to end boredom :)

You said "baking tray" and many people recommended bakeware (Pyrex). I'm not familiar with the term, but I'm guessing this is what Americans often call "cookie sheets" or "baker's sheets", ie - a large flat pan.

If that's what you want, I highly recommend Nordic Ware Aluminum. Doesn't warp, heats evenly, and lasts forever. Do be careful - dishwashers will ruin the surface (but still works great!). I bought this one 4 years ago, then found a set of 3 at Costco for the same price. Love having 4 of them (sizes - 2 full and 2 half sheets). I roast veggies and meat on them on a daily basis. Also use under other pans to catch drippings. Can handle high heat. Used in commercial kitchens.

https://www.amazon.com/gp/product/B00008UA3Y/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I’ve been using a variety of Pyrex round and rectangular casserole dishes for very many years and have been very happy with them. Highly recommended.

For baking muffins, cakes and bread I switched to silicone “pans” a while back - not sure of the specific brands - and they are much nicer to use than the old metal ones I was using - especially when it comes to cleaning. A silicone spatula and spoon are two other items I use every time I cook now, also.

For baking sheets I’ve been using some Checkered Chef pans with cooling racks almost weekly for about a year now. I roast vegetables on the racks sometimes, or bake directly on. The racks, etc. One of the pans did warp a little after I preheated it to 450 degrees (~230c) and pulled it out and put some cold green beans on it. It did move back into shape in the oven and I’ve not seen anything like that since. I can’t even tell which of the two pans I own it was.

Doh I replied above before I saw these replies D:

Amazon's food service section suffers from the same problem I had with their industrial/lab/... equipment pages, which is that it's really hard to separate out the "commercial" items from the rest of the items for sale. It's also not always that great of a price unless you need stuff with prime shipping.

Like http://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6 is atrocious. That's (I'm pretty sure, down to the reviews complaining about the stickers) what I'm using at home and they were more like $1-2 each on sale. Might be $4-5 regular price or if you buy it from like webstaurantstore or somewhere else online just to deal with shipping and handling.

But there's been a couple times where I needed some obscure piece of equipment and Amazon had it for free 2 day shipping, so :)

Woo free money!

My number guess is 37.

This is a link to something on my WL

If it were me, I'd probably go with something like this:

• Cast iron skillet - https://smile.amazon.com/Lodge-Seasoned-Cast-Iron-Skillet/dp/B00006JSUB $20
  
• Nonstick skillet (mostly for eggs and the like) - https://smile.amazon.com/Ozeri-PFOA-Free-Stone-Derived-Non-Stick-Coating/dp/B00GG5FBKW $21
  
• General purpose saucepan - https://smile.amazon.com/Cuisinart-Classic-Stainless-Saucepan-719-16/dp/B00008CM69 $17
  
• Stock pot - https://smile.amazon.com/McSunley-606-Stainless-Stockpot-Metallic/dp/B01CS5C49Y $15
  
• Half-sheet pan - https://smile.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4 $12
  
  Total: $85, leaving you some headroom for another saucepan or a specialty pan (cake pans, roaster, casserole etc.)
  
  That said, I'd take a good look around thrift stores, craigslist and the like too.

• One of these. in 1.6 and 6.5 qt
  
• One of these. Cheap, tri-ply (stainless and aluminum) induction-ready. No nonstick to coddle, no ceramic to chip, no weight like cast iron, read the reviews on how to use them and they are all you will ever need.
  
• One of these
  
• This to clean all the above. *optional, obtain a dishwasher-safe brush at walmart.
  
• A few of these. If you want to invest in them over aluminum foil and parchment paper. If not, omit.
  
• A bunch of these. Wood handles are important. Plastic will melt when leaned against the pot and then snap off.
  
• These for when those don't work.
  
• A ton of these. Like, 10. Get them at wallmart for $2. Cut meat? New board. Cut onion? New board. Grate cheese and get schnibbles everywhere? New board. It's like instantly cleaning your countertop.
  
• A set of these.
  
• Knives and some sort of block/bar. Those are personal thing, only you can choose those. Size-wise think one for cutting cherry tomatoes, one for pitting avocados, and one for cutting cakes.
  
  Everything else, crock pots, even measuring cups, is optional. Slow cookers, microwaves, electric kettles, and rice cookers are all nice, but there is nothing you can make in them that you can't make in a pot, like humans did for thousands of years. You'll want measuring cups for baking, but for cooking you're adjusting on the fly anyways.

This looks great!

My wife and I do a version of this with Crispy Prosciutto, Peas, Mushrooms and Spinach in addition to some chicken and blackened shrimp. Very hearty meal, and you seriously almost forget you didn't eat pasta.

I love the fact that many Grocery Stores are n ow selling spiralized and chopped veggies for all the people who can't or won't do the prep work themselves. This is a great time to being living Keto!!

Hot Tip: After you sweat out the Zucchini Noodles, toss them with a little Olive Oil and then give them a 10 minute roast in a 350 degree over using a Sheet Pan with a roasting insert—like THIS.

Gets rid of any and all residual moisture while retaining an almost genuine Al Dente texture. Takes the dish to the next level.

Here's the quarter sheet pan, and here's the wire rack! Pro-tip: get two wire racks, and a half sheet pan (2x the size), and you've got two sheets pans with wire racks to fit either!

EDIT: Whoops the above rack is a half-sheet rack! Here's a set of two quarter-sheet racks - thanks /u/abedfilms for pointing that out

I love these for roasting. Heavy gage, no rolled edges so water can't collect... beautiful. I noticed an instant improvement in my roasted veggies and meats when I got them; I actually gave away a small stack of kitchen equipment that because obsolete once these entered the kitchen. I paired them with this wire rack because it was inexpensive but good quality, but there are a lot of standard-sized half-sheet compatible racks out there, just check the dimensions before ordering.

Basics off of Amazon:

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
https://www.amazon.com/dp/B0049C2S32/ref=cm_sw_r_other_apa_i_yNAEDbPZTJCMJ

And

Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack
https://www.amazon.com/dp/B017MWU59Y/ref=cm_sw_r_other_apa_i_IOAEDbNBBYC1V

These look like aluminum quarter sheet pans. Here are the ones that I have: Vollrath (5220) Wear-Ever Collection Quarter-Size Sheet Pans, Set of 2 (9 1/2-Inch x 13-Inch, Aluminum) https://www.amazon.com/dp/B00TJL5UGA/

You need to wash them by hand because (i think) the dishwasher detergent will discolor them.

I've switched to aluminum half sheet pans and they never warp.

[Two of these and you'll be set for years.] (https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1500067435&sr=8-1&keywords=nordic+ware+half+sheet)

The bottoms of cookies and bars are never burnt, they are light, they are easy to clean (I mostly use parchment) and they work with standard sized sheet cake/bar recipes too.

Amazon link

That looks like the guy. Looks very much like the sheets I use for commercial baking at my restaurant. Some of them have warped because the broil cooks will kneel on them to keep their knees dry when they are down on the floor cleaning.

Otherwise we beat them like they owe us actual money, for months and years on end, with no warpage.

Are you sure they're not cookie sheets?

Sheet pan: https://www.amazon.com/Vollrath-Wear-Ever-Collection-Half-Size-Aluminum/dp/B0001MS3P6

Cookie sheet (these twist the fooks up at higher temps): https://www.amazon.com/Good-Cook-Non-Stick-Cookie-Sheet/dp/B0026RHI3M/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1478842124&sr=1-6&keywords=cookie+sheet

You want a double thick aluminum sheet pan and parchment paper to protect acidic/asorbent foods from interacting with the aluminum.

Steel pans heat less evenly and are prone to warping more so than aluminum.

For a baking sheet - I'm in love with my Nordic Ware Baker's Sheet.

But wait! There's more!

If you call within the next 10 minutes, we will throw in a free flavorsaver. Just place our bacon bowl tray into your flavor savor and keep ALL the flavor. Use for a seasoning on chicken, fish, and even bread!

http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1395951391&sr=8-1&keywords=baking+pan

Keep using ice cube trays, but put the trays on quarter sheet pans so that they're easier to move, plus if any spills, it spills on the pan, not in your freezer.

I've had a few Nordicware half-sheets for years now. I use them several times a week for roasting veggies, making cookies, etc. They work great and weren't too pricey.

Helpful Kitchen Tools:

Baking sheet

Parchment paper or aluminum foil

Ingredients:

2 cups Carbquick

2 oz butter (diced)

1 cup sharp cheddar cheese (shredded)

¼ tsp garlic powder

¼ to ½ tsp salt

¼ cup heavy cream

¼ cup water (add more if necessary)

1 small jalapeno (diced with seeds removed)

6 strips of cooked bacon (coarsely chopped)

I use these and they are great

I'd recommend just tossing them in olive oil and your seasonings. I usually do mine at just under about 1/4 inch thickness. They might stick a little bit, but these pans are phenomenal. Just make sure you wash them the second you get them.

Amazon is a great place for cookware.

Off the top of my head I would suggest (in order from most necessary to least necessary):

• http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32/ref=sr_1_1?ie=UTF8&qid=1427651819&sr=8-1&keywords=victorinox+knife
  
• http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_3?ie=UTF8&qid=1427651834&sr=8-3&keywords=saute+pan
  
• http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1427651900&sr=1-1&keywords=baking+sheet
  
• http://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=sr_1_2?ie=UTF8&qid=1427651834&sr=8-2&keywords=saute+pan
  
• http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&qid=1427651859&sr=8-1&keywords=lodge+dutch+oven
  
  I can speak for the knife, baking sheets, and lodge that these are all things I use often (and in the case of the sheets and the dutch oven) and for years (I just got the knife). The dutch oven is expensive, but damn if that's not a great cooking vessel.
  
  If you do get a knife, make sure you get some cutting boards as well!
  http://www.amazon.com/Prepworks-Progressive-International-PCB-1812-Cutting/dp/B0001UJVTK/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1427652198&sr=1-12&keywords=cutting+board

I buy most of my stuff from restaurant supply stores. I got 3 Half Sheet pans for about $8 each. You can get them from Amazon for about $20 : https://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6

But I highly recommend checking out your local restaurant supply store. Everything is commercial grade and about 1/3 the price of what you will find in a kitchen store or a slim fraction of the cost of Williams Sonoma.

I third this. She got me a kimono robe I absolutely love. I often sit around in it drinking wine and eating when no one else is around. >_>
She needs one more and these are awesome.

Specifically the Nordic ware big sheet. 15x21 a 3/4 sheet pan.

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0064OM53G

There exist larger full baking sheets that measure 18x26 inches, but those are unlikely to fit in a normal consumer home oven.

This one works well for me for all frozen foods, as well as everything else.

I used this large sheet pan that Kenji suggested in another post. But there was definitely more than enough room!

I personally use an old grill grate over a foil-lined commercial aluminum half sheet pan. Real commercial pans, like this one or this one are bare uncoated aluminum.

For smaller items, I use the broiler pan and rack that came with my toaster oven (something like this). If it can't handle the heat from the torch, it has no business under the broiler.

I've been satisfied with this model: http://www.amazon.com/Vollrath-5314-Wear-Ever-Sheet-1-inch/dp/B0001MS3P6

Highly recommend these

They show up occasionally at Costco too in 2 packs for real cheap.

It’s ok to put one of these on a stove?

They just seem designed for the defuse heat of an oven, not the concentrated heat of an electric stove?


https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32/ref=mp_s_a_1_3?ie=UTF8&qid=1542924700&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=nordic+aluminum+baking+half+sheet&dpPl=1&dpID=31p6qBk%2Bm%2BL&ref=plSrch

They are probably too thin and would scorch the eggs. I'd go for one like this they are handy to have around for the oven too.

For my small items, I'm using a Japanese yakitori rack. I place it over my cast iron pan and go to work. The rack kinda looks like this (not my photo).

For bigger items, I plan on using my half-sheet baking pan and a rack. I'm using a set that has been used and abused so I don't care if they get discolored.

A friend of mine is planning on just putting the meat on his Weber kettle grill, searing, and flipping.

I am not sure of what you already have or what you would need, I am listing a few things on top of my head:

• Crock pot
  
• Cast iron skillet
  
• Dutch oven
  
• Victorinox chef knife
  
• Microplane zester
  
• Bread maker machine
  
• Mandoline
  
• Mortar and pestle
  
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  
• Tartine bread
  
• Essentials of Classic Italian Cooking
  
• Espresso maker
  
• Cookie Sheet and cooling racks
  
• Meat Thermometer

^^ yep.

https://www.amazon.com/Vollrath-9-1-Quarter-Size-Sheet/dp/B0001MS400

https://www.amazon.ca/dp/B0064OM53G/_encoding=UTF8?coliid=I3FUGJBV1UJ1VF&colid=3HEVZW9SA2MMW&psc=1

I can't stop her from playing in it but I can keep it off the floor

I use a half sheet pan and a half sheet pan cooling rack. There are some others on Amazon, but those are the two I use. You can probably get away with any stainless steel or aluminum rack and sheet pan.

You're specifically looking for sheets with rolled sides. Look for something with sides similar to this. I have 2 that I picked up so long ago that I can't remember where I got them from (probably the base exchange). They never warp. I have a third that is even older without the rolled sides. Damn thing warps every time I use it, which isn't often since I have the better ones.

I use 1 and
2. This works too

This is what I have. I think that at extreme high temp almost anything would warp. I guess I haven't had that issue. This is what I use.

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4

Get yourself a couple half sheets with an encapsulated rim. They're not expensive and they don't warp.

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32/

28.2 degrees

a new baking sheet

I'm going to say a heff

It's getting hot in here, so take off all your clothes

Baking pan!!

these are what you want....every professional kitchen uses them, and i can't imagine using anything else

http://www.amazon.com/Focus-Foodservice-Commercial-Bakeware-Aluminum/dp/B00188AJN6/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1348445361&sr=1-2&keywords=sheet+tray

http://amzn.com/B000G0KJG4

Would roasting on a baking sheet with a rack make a difference? (I'm not sure if such a thing has a more succinct name, but this is what I'm talking about). I'd assume the moisture would collect on the sheet, the rack leaving the veg relatively dry, but I've never attempted it/wouldn't know.

I was going to say the cookie sheet is the problem, but you said that didn't seem to be the case. I recently tested a chocolate chip cookie recipe, and I had the opposite problem--the cookies spread like crazy. I was using an aluminum sheet pan with a shiny surface. I tried baking a batch on one of those darker, cheap sheet pans and the cookies didn't spread nearly as much. So maybe if you tried the opposite--use a shiny aluminum pan--they would spread a little more.

The pan you want to bake this in would be a half sheet pan similar to this---> https://www.amazon.com/USA-Pan-Bakeware-Resistant-Aluminized/dp/B00282JL7G/ref=sr_1_5?ie=UTF8&qid=1496792673&sr=8-5&keywords=half+sheet+pan

Cut the rounds with a sharp edge metal or plastic cookie cutter (sharper edge = less smushing and crumbs). Also, you could freeze the cake for a 1/2 hour to an hour to get it stiffer before you cut--it will give you cleaner cuts.

hmm, coating. How would I know if I removed a coating? Sorry for the stupid question. But I don't see any indication that it had a coating. or I don't know. like.. would it say it had a coating? I'm assuming yes.

Absolutely hit me up with a PM, I love talking baked goods!

That second image is exactly what I mean by a scraper, you've even got a fancy one!

This is what I mean by a sturdy baking sheet. They're not too pricey or anything, just people tend to cheap out on the sheets, but have you ever had one that would make a "pop" noise after being in the oven a few minutes, and when you pull it out it's all warped until it cools back down? Yeah, that can really ruin a lot of hard work, and it's totally preventable.