Ok... on the list of things you should get, if you don't already have them.
1) A cast iron skillet. At least 10 inches. Season it properly and keep it clean and dry. 2) Cutting boards. If you do a ton of cooking your are going to have 4 or 5, but for regular cooking, two will suffice. 3) A decent set of knives and a knife block (for organization, if nothing else). 4) A decent saute pan. At least 8 inches.
Got three cutting boards (one hard plastic, two wood), and a skillet (non-stick, but not cast iron). And like I said, probably getting a knife block next.
Fruits and vegetables. Maybe have one for fruits and one for vegetables, but that's maybe going a little far.
Plastic:
Fish Shellfish - just in case of allergy of guests Poultry Meat, with maybe a second for pork if you are really particular.
Now, as long as you properly clean and disinfect them, you should not have anything to worry about. Another important thing, especially for meats, it to not put cooked meat on something you used for raw meat. At least not without disinfecting first. So, if you used a cutting board to trim the fat off of a steak, grill it and then want to slice it up for fajitas or something, you will probably want two cutting boards (or be really good about cleaning it during the cook time of the steak).
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1) A cast iron skillet. At least 10 inches. Season it properly and keep it clean and dry.
2) Cutting boards. If you do a ton of cooking your are going to have 4 or 5, but for regular cooking, two will suffice.
3) A decent set of knives and a knife block (for organization, if nothing else).
4) A decent saute pan. At least 8 inches.
The rest you fill in as needed.
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Wooden:
Fruits and vegetables. Maybe have one for fruits and one for vegetables, but that's maybe going a little far.
Plastic:
Fish
Shellfish - just in case of allergy of guests
Poultry
Meat, with maybe a second for pork if you are really particular.
Now, as long as you properly clean and disinfect them, you should not have anything to worry about. Another important thing, especially for meats, it to not put cooked meat on something you used for raw meat. At least not without disinfecting first. So, if you used a cutting board to trim the fat off of a steak, grill it and then want to slice it up for fajitas or something, you will probably want two cutting boards (or be really good about cleaning it during the cook time of the steak).
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