Becoming a good cook begins with the basics–-using the right ingredients, techniques, and equipment. The time and energy you expend in the kitchen can easily be reduced by organizing the space to fit your needs. Store utensils and small appliances near the area where you'll use them. Keep pot holders, kitchen towels, and baking pans near the cooktop and oven. Separate small utensils and gadgets in drawer trays. Keep a variety of spoons, spatulas, and other frequently used utensils in a container near your work area, so you'll always have them at your fingertips. Store knives in a knife block or on a magnetic strip that hangs on the wall where they'll be safe and easily accessible.

KITCHEN ESSENTIALS
Review our basic equipment recommendations and then examine your current supplies for future needs.

COOKWARE

Consider buying individual pieces you know you'll use rather than a whole set, and get the best your budget allows.

• Pots and pans: Choose pots and pans of heavy gauge (thickness) and sturdy construction, so they won't warp, dent, or scorch. Look for thick bottoms, tight-fitting lids, and heat-resistant handles that are securely attached. Select 1-, 2-, and 3-quart saucepans; a Dutch oven; and a tall, narrow stockpot, all with tight-fitting lids.
• Skillets: A 12-inch heavy skillet with a lid will prove most useful, as will a 6-inch skillet for omelets and 8- and 10-inch versions (at least one should be nonstick). A well-seasoned cast-iron skillet is an inexpensive alternative to a nonstick skillet. You can find them at antiques shops, yard sales, and flea markets.

BAKEWARE

Shiny aluminum and stainless steel bakeware produce the best results. They conduct heat evenly and encourage a brown crust, while dark pans can cause overbrowning. Always use the pan size specified in a recipe. The correct way to measure pans is across the inside top edges.

• Baking pans and dishes: Baking pans are metal; dishes are glass. If a recipe calls for a pan and you have only a glass dish in that size, reduce oven temperature by 25º. You'll need 8- and 9-inch square pans and/or baking dishes, a 13- x 9-inch pan and baking dish, an 11- x 7-inch baking dish, and a broiler pan with a rack.
• Loafpans: Metal pans measuring 9 x 5 inches and 8 1/2 x 4 1/2 inches are the most common.
• Muffin pans: Purchase a muffin pan that holds 12 muffins rather than 6. Most muffin pan cups measure 2 1/2 inches across the top.
• Pieplates: Use glass or ceramic ones. The standard size is 9 inches. Deep-dish pieplates are 9 1/2 inches.
• Cakepans: It is good to have three 8- and 9-inch round cakepans. Also consider a tube pan for angel food cake and large pound cakes, a Bundt pan for small pound cakes, and a 9-inch springform pan for cheesecakes.
• Wire racks: Collect two or three large wire racks if you like to bake cookies. Smaller round or square wire racks work well for cake layers and muffins.