The ten tools you actually need

You do not need a drawer full of gadgets. These ten things will cook every recipe in this book. Buy the best you can afford of the first three; the rest can be cheap.

1. A chef's knife, 20 cm (8 in). Choose one that feels balanced in your hand, with a blade that is easy to sharpen. Mid-priced German or Japanese knives are excellent. Add a cheap, sharp paring knife and a serrated bread knife when you can.
2. A large cutting board. At least 30 × 45 cm, wood or thick plastic. A small board is a false economy: food falls off and you cut slowly. Put a damp cloth underneath so it doesn't slide. Never cut on glass, stone or plates; they blunt the knife in minutes.
3. A heavy frying pan, 26–28 cm. Stainless steel or cast iron for searing and pan sauces. Add a 24–26 cm nonstick pan for eggs, pancakes and fish.
4. A heavy pot with a lid, 4–6 l. An enameled cast-iron casserole (Dutch oven) does braises, stews, soups, bread and deep-frying. A thinner stockpot is a useful second for pasta and stock.
5. A medium saucepan, 2–3 l. For rice, sauces and boiling eggs.
6. A rimmed baking sheet, about 30 × 40 cm, heavy enough not to warp. Two are better than one. Line with baking paper for easy cleanup.
7. A digital scale that weighs in 1 g increments up to 5 kg, with a tare (zero) button.
8. An instant-read thermometer. It takes the guesswork out of meat, fish, oil, sugar and bread. A probe that reads within 3–4 seconds is ideal.
9. A stick (immersion) blender or countertop blender. For soups, sauces, mayonnaise and smoothies. A stick blender is cheaper, smaller and easier to clean.
10. The small things: a silicone spatula, a wooden spoon, tongs, a balloon whisk, a fine sieve, a box grater, a fish slice (thin metal spatula), a ladle, a vegetable peeler, measuring spoons and two or three mixing bowls in different sizes.

Nice to have, later: a stand mixer (every recipe here has a by-hand method), a food processor, a microplane grater for zest and Parmesan, a mortar and pestle, a cast-iron skillet, a large roasting pan, a salad spinner, a kitchen timer.

Keep your knife sharp. A sharp knife is safer than a dull one because it goes where you aim it rather than slipping. Use a honing steel every few uses to straighten the edge, and have the knife sharpened properly on a whetstone or by a professional once or twice a year. Wash knives by hand and dry them right away; the dishwasher dulls and damages them.

Look after nonstick pans. Use medium heat or lower, never preheat them empty on high, and use wooden or silicone tools. Replace them when the coating is scratched or food starts to stick.