For those of you with an inquiring spirit, here is a snapshot of my cooking workspace. I recently took stock of what I have and the things that I actually use. I did a little bit of planning, and then with a bit of elbow grease, re-organized my work area. What you don’t see is opposite this point of view you will find a medium-sized kitchen island where all prep work is done. As you can see, it is not very spacious. But I do keep it organized. After having spent a good amount of time cooking, I’ve done my best to keep my arsenal of tools at a simplified minimum.
Here is a quick list of my essential items when it comes to working over the stove:
– skillets (8in, 10in, 12in, and one nonstick)
– cast iron skillet (10 or 12 inch)
– saute pan (5qt)
– sauce pans (2qt and 4 qt)
– dutch oven (5qt or larger)
– large stock pot (9qt, not pictured)
– wooden spoons
– heat resistant silicone spatulas
– olive oil
– sea salt
– pepper mill
These are the things I reach for frequently. Of course you may have a different repertoire of instruments in your own rotation. If you take anything away from this little post, let it be to organize your space around what is utilized the most. And to enjoy!