There is a lot of discussion about what are the basics you need in kitchen for cooking or baking. Since I tend to specialize in baking, I will discuss that aspect. The one thing I will try to emphasize is to buy the BEST quality that you can afford. This will pay you back in kind. There are many brands that you can buy a complete set for under $100. They may last you a few years, but you will begin the process again. The key is quality. Even if you have to buy one piece at a time and save up for it, it is worth it. I cannot emphasize it enough. Then if you ever make the leap into the “Home Baking” business, you already have the best quality tools and will save you lots of money. My favorite store is Williams Sonoma. I love to browse in there and pretty much have most things in there that I need, but the key is to look for a brand so it will not matter where you purchase it. I am partial to the Chicago Metallic Bakeware brand. This brand is made very well, consistent with heat distribution, very easy to clean and easy to find. I do love some professional bake lines and have their products for some of my baking pans, but for the average home baking, I would go with Chicago. If you have a choice between “non stick (dark pans)” and the more flat finish, I would recommend going with the “flat finish”. Mainly because you still have to butter/flour your pans (sorry, the “non stick” doesn’t release no matter what they say). In addition, you need to remember to convert the temperature and cooking time to accommodate this type of material. Typically, you will need to lower the temperature by 25 degrees and watch it for baking time.
For the basics:
Cookie Sheets – these pans only have a lip on two sides. Don’t be confused with jellyroll pans. Also, don’t buy those “air” ones. They don’t work as well. You will need a minimum of two cookie sheets. I prefer having four of them.
Jellyroll pans – these have about a 1″ lip all around. Some people call them cookie sheets, but I have never been able to make great cookies with them. I use them for other baked goods.
Loaf Pan – (2) 9″x5″
Baking pans – (1) 9″x13″; (1) 8″ square; (2) 9″ round cake pans
Measuring spoons – I would only use stainless steel and 18/10 if you can get them (much stronger). Also, buy as many as you can. If you think you have enough, buy more. Most baking jobs I do, I use all four sets of mine.
Measuring cups – for dry measurements (flattop) I only recommend stainless steel. No plastic or glass. Again, you cannot have enough sets. Get at least two set of the standard measurements and one set of the odd sizes.
Measuring cups for liquid – I am very partial to glass – specifically the Pyrex brand. Again, you cannot have enough 1 cup and 2 cup sets. You really don’t want plastic. Can’t be cleaned well.
Well this post was long, but let me know if you have any questions about products. I have used most of them.