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6 days ago- Chef’s knife, preferably Western style over Japanese personally
- Cast iron skillet. I used to enjoy using a wok but moved to a place with an electric stove and I can’t get the wok to get as hot as I used to with gas. Used to have nonstick as well but honestly a well maintained cast iron skillet doesn’t have too much sticking to it, even eggs. If that’s not your jam a tri-ply works great too.
- Sauce pan
- Salt cellar. Don’t know why it took me so long to get one, but it’s a vast improvement over clumsily pouring out of a box into your hand.
- Wooden spoon
- Teak cutting board
- Grill. While the flavor of charcoal is great it’s a pain so gas is my preference
- Instant read thermometer. If the number of allowed items were higher also a wireless meat thermometer for grilling.
- Steel bowls for proper mise en place
- Immersion blender (ideal for sauce/dressing, and soup ain’t bad)
- Stand mixer (with attachments like a grinder if allowed)
- Can opener, not because I use it a lot, but how else are you going to open a can?
