Good Kitchen Equipment

In the spirit of fair play, it seems proper to follow up a rant and rave on bad kitchen equipment with one on good kitchen equipment.

As a general rule of thumb, good kitchen equipment is solid and durable, usually plain and free of excess ornamentation. I find it interesting the range of things that people I know have in their kitchen, and certainly the equipment you value most will depend heavily on the type of cooking you do. Here's my list of the things I use the most and can't do without.

The Essentials: Things that are used all the time (at least once a week, if not every meal)

• Frying pan, cast iron skillet, large and small saucepans, stockpot
• Wooden spoons
• Chef's knife and boning knife
• Cutting board (wood or plastic please--for God's sakes no glass)
• Sieve
• Vegetable peeler
• Cheese grater
• Spatula
• Tongs
• Ramekins and au gratin dishes

The nice-to-haves: usually used for more specialty purposes, but still good to have

• Lemon zester
• Rolling pin
• Jelly roll/sheet pans
• Cooling rack (for baking)