Stocking Up

So the first thing to do if you want to start cooking is to get some equipment and some supplies. Since this is all about cheap and easy cooking, these will be minimal.

If you're like I was when I started cooking, I didn't know what basic equipment I needed. Some of the cheapest equipment, it turns out, is the best. I use cast iron for all skillets, griddles, frying pans --- I used Lodge and I like every item I got from them. Professionals use heavy aluminum, rich people use copper, lots of people use stainless steel since its cheap and you can get it in the supermarket. And finally there's nonstick at lots of price points --- I avoid all nonstick. Nonstick looks good in the store, but all nonstick eventually wears and peels and becomes very sticky. Then its time to BUY another pan. Better to get something that lasts and cooks well. (There are a some legitimate uses of a nonstick pan, but its more of an encumbrance in the beginning.)

Heavy skillets hold and distribute heat the best, so the copper, heavy aluminum and cast iron are better than the light stainless ones. Now of these, cast iron is the cheapest. There's a small catch, though... Cast iron needs to be seasoned (after which it is truly nonstick!) and it needs to be cleaned, dried, and oiled soon soon after each use. You can't let it sit moist for an hour or it will rust. (Even if it does rust, you can clean the rust off and then reseason the pan though.)

All of which is a long-winded way of saying:

• get a cast-iron skillet --- and you will need to also get:
  
• a small and a large stainless steel pot, just get what's cheap. If you can, get them with glass lids so you can see what's happening inside as things cook.
• A wooden spatula
• a large wooden stirring spoon,
• large stainless mixing bowl
• grater --- get a box type that you can place over a plate
  
• colander
• cutting board.
• a few plates, bowls, cutlery as necessary
  

Knives

Which brings us to the only item where spending more now pays off. Knives. I use Henckel's Classic knives, they are heavy, stainless. I also have a set of GATCO knife sharpening stones, you can hold off on these in the beginning if your market offers free sharpening. But you do have to keep your knives sharp.