Choosing Kitchen Equipment

Whether you're a newlywed setting up house for the first time, or you're an established cook taking stock of your kitchen, there are certain things you should consider when you're buying kitchen equipment. Here are four questions to ask yourself before you make your next big kitchen equipment purchase.

Choose appliances and equipment based on the types of food you envision yourself making the most. If you're an avid baker, you'll probably want a stand mixer to assemble doughs for cookies and breads. If your family is health-conscious, an indoor grill is advantageous for low-fat cooking, and a steamer and/or rice cooker can easily prepare healthy dishes.

If you're constantly hosting dinner parties or big family get-togethers, it's a good idea to invest in equipment that can make your work easier. Depending on the types of dishes you usually serve your guests, a large-capacity food processor, a heated buffet server, an oversized griddle or a generous-sized blender could help with your hosting duties.

A serious (and often overlooked) consideration when buying kitchen equipment is where you'll put it. If you live in an apartment or have a small kitchen and limited storage space, then it would be unwise to invest in a lot of large countertop appliances and space-hogging tools. Instead, consider equipment that can perform a variety of tasks, or only buy items you know you'll use all the time.

Luckily, many kitchen tools and appliances come in a wide range of prices. In some instances, you get what you pay for (particularly for power-based tools like blenders or food processors), but in others, such as griddles, ice cream makers or panini presses, you can opt for less expensive versions.

Choosing Pressure Cookers

Pressure cookers can be extremely useful time-savers in the kitchen. By cooking food in an enclosed, pressurized chamber, pressure cookers can cut cooking times by as much as two-thirds. In addition, the cooking process can preserve nutrients within foods in ways that conventional methods do not.

Best of all, today's pressure cookers are safer to use than the pressure cookers that previous generations may have used – multiple safety features like locks and pressure-release valves prevent them from overbuilding pressure and exploding (Read more about pressure cooker safety.). Plus, the way that pressure cookers are designed, they're remarkably easy to use.

If you are on the market for a pressure cooker, here's what you need to know about choosing the right size, features and other options.

Pressure cookers come in a wide range of sizes; you might see them ranging from smaller than 4 quarts to 10 quarts or larger. When deciding what size to get, think about how many people you typically cook for. Keep in mind that the types of recipes that are best made in a pressure cooker, such as stews, soups, grains and beans, often lend themselves to be made for large groups of people, or in large batches to freeze or refrigerate leftovers. It's better to buy a larger cooker than you think you'll need, if you have the space and budget for one, because you can cook smaller quantities in a larger cooker, but the reverse is not true.

Also keep in mind that you can only fill a pressure cooker two-thirds full with food (and for foods that expand or foam, such as beans, you should only fill the pot half full), which means that having a 6-quart cooker doesn't mean you'll be able to make 6 quarts of soup.

For a family of four, a 6-quart cooker should be a versatile, useful size. However, larger sizes do allow you to use more accessories, such as steamer inserts, pans or ramekins, or cook bulkier items, such as roasts or whole chickens.

When choosing a pressure cooker, consider the material that it's made with. Aluminum is lighter in weight, but stainless steel is far more durable. Even better is a stainless steel cooker that has a thick base, preferably with encapsulated aluminum or copper, both of which will help with heat conductivity and retention. You'll also want to take a look at the handles, lid and locking mechanism and make the handles and lid are securely attached. With any size larger than 4 quarts, two handles, or a longer handle with a "helper handle" on the other side, will make it easier and safer to lift when it's hot and filled with food. The cooker should also have a locking lid, with a mechanism that prevents the lid from being opened before pressure is released. This is a fairly standard feature in today's pressure cookers.

There are several different kinds of pressure regulators, which indicate when the cooker has reached the correct pressure to be cooking your food. They all perform equally as well; it's just a matter of preference as to which one is easier for you to use: Spring Valve: This is a valve that pops up out of the cooker and is typically used for cookers that have high and low pressure settings; the valve will pop up to a certain level when it's reached low pressure, and then pop up more when high pressure is achieved (usually there is a line or a color change so you can tell the difference between the two pressure levels). Weighted Valve: Also called a jiggle top, this type of pressure regulator sits on top of the steam vent, and begins to rock when pressure is reached, an indication that you can both see and hear (handy if you're doing other things around the kitchen and can't be constantly watching your cooker). With this type of valve, you'll want to make sure it is removable so that you can check the steam valve before each use to make sure it's not clogged with food. Modified Weighted Valve: This type of valve is attached to the steam vent but instead of rocking, will release bursts of steam intermittently to maintain pressure; the first sight of steam puffing out of the valve is your indication that pressure has been reached and you can start timing the cooking process.

Between the three types of pressure regulators, many people prefer the spring valve, because it gives an obvious indication of when pressure is reached.

Some pressure cookers only have one pressure setting (typically 15 pounds per square inch, or psi) while others have both high and low settings (15 and 10 psi, respectively). Most recipes call for cooking food at 15 psi (the high setting). In fact, before buying a cooker, it's a good idea to make sure that the "high" setting actually does correspond to 15 psi, since this is the standard pressure level for most recipes. Checking with the manufacturer or looking at the manual should give this information. The lower setting is good for cooking more delicate items, such as certain types of fish, or tender fruits and vegetables.

Another feature to look for is the pressure release valve. Recipes typically call for releasing pressure in one of several ways: the natural release, in which the pot is removed from the heat and allowed to slowly release its pressure; the cold-water method, in which the pot is doused with cold water to quickly release pressure; and the quick-release method, in which pressure is manually released by opening a valve and letting steam escape quickly. Not all pressure cookers have the ability to do the latter; check to see if there is a knob or dial that allows you to safely and quickly release the steam from inside the pot.

Many pressure cookers come with a number of accessories, such as additional, smaller cooking pots, steamer inserts, glass lids (to transform the pot base into a regular cooking pot) and more. Before springing for these types of sets, consider whether you'll use them, or whether it would be better to opt for a higher-end model that, while it may not have all the extra pieces, might be better quality.

In the long run, choose the best, and highest-quality pressure cooker that you can afford.

Choosing the Best Cookware

With all of the different brands, shapes, materials and price points out there, buying cookware can be a confusing proposition. But it doesn't have to be. With a little bit of knowledge of cookware shapes and terms, and a little thinking about your own cooking style, you will be able to outfit your kitchen with a selection of pots and pans that will be most useful to you.

There are dozens of different cookware shapes, from everyday workhorses like a skillet to specially shaped fish poachers. Familiarize yourself with the different cookware shapes and their names, and then decide which ones you'll actually need.

Although buying 7- or 10-piece sets often seem like a good deal, don't buy one unless you're sure you will use all the pieces regularly. Often there will be a few essential pieces, combined with odd shapes or sizes that you'll never use, which wastes both money and cabinet space. Instead, build up a collection over time as your budget and kitchen allows. A few basics to start with:

A medium- to large-sized skillet (10 to 12 inches) for sauteing and stir-frying A nonstick skillet for cooking eggs (8 to 10 inches) A 6- to 8-quart Dutch oven for cooking stews and soups, and for boiling water for pasta or potatoes A saucepan or saucier for cooking smaller batches of soup, as well as sauces, rice and grains, and vegetables.

Once you have the basics, build upon your collection with other pieces that make sense for your cooking style. Other useful cookware pieces include:

A small saucepan (1 or 2 quarts) for melting butter, boiling an egg or heating a can of soup A wok if you do a lot of stir-frying Additional sizes of nonstick or uncoated stainless steel skillet, depending on how many people you cook for. A small nonstick skillet is great for cooking 2 scrambled eggs or an omelet, while a very large one can be used to cook a big batch of eggs, pancakes or bacon. A cast-iron skillet (10 to 12 inches) for searing meat, making cornbread and more. A grill pan for indoor grilling An inexpensive stock pot for boiling water for pasta or potatoes, or for making stock Additional sizes of saucepan If you don't have one already, a or saucier for cooking risotto and grains, or for making custards and delicate sauces A steamer insert A double boiler for melting chocolate or making delicate egg-based sauces

The type of metal or combinations of metal used to make a piece of cookware is key to having a pot that works effectively, whether you'll looking for a piece of cookware that will retain heat for a slow, steady cooking process, or you need a pan that will conduct heat quickly but also allow you to adjust the temperature quickly.

You'll often see references to the gauge of the metal used for the cookware. This refers to the thickness of the metal, and the smaller the number, the thicker and heavier the piece will be.

These are the metals most commonly used in cookware, and their properties:

Aluminum: Conducts heat quickly and evenly, and is sensitive to temperature changes, so it cools nearly as quickly as it heats. Aluminum is also lightweight and durable, but it can adversely react with acidic or alkaline foods so it's often coated with another material, such as stainless steel or nonstick finish. Anodized Aluminum: An electrochemical process makes aluminum nonreactive and resistant to scratches. It also gives the cooking surface nonstick properties. The anodization process also seals in the aluminum so that it is less likely to corrode into food. Cast-Iron: Produces heavy, thick, durable pans that are slow to heat but are excellent at retaining and distributing heat. Regular cast iron, or enamel-coated cast iron, are good for deep frying and dishes requiring long cooking periods like braises or stews. Copper: Excellent at conducting, distributing and retaining heat, but copper tarnishes and dents easily. Because it is an expensive metal, it's often used in combination with other metals, such as in only the base or a pan or in a thin layer in the construction. Stainless Steel: Durable, non-porous, nonreactive and resistant to rust, corrosion and pitting. Because stainless steel is not very conductive, it is often combined with other metals, such as copper or aluminum.

Knowing what pieces you'll need, and the best materials to choose, will go a long way in helping you outfit your kitchen with the best cookware for your needs.

Choosing a Cutting Board

There's no doubt a cutting board is an indispensable tool in the kitchen, but how do you choose the best one for your needs? Here's what you need to know about choosing a cutting board.

Size: For everyday use, buy the biggest cutting board that you can afford and for which you have counter space. Chopping tasks are so much easier when you have plenty of room on your cutting surface – it gives you not only enough space for the finished chopped veggies or fruit but also for the waste scraps. Plus, if the board's big enough, you can also push chopped ingredients to the edge and keep them there as you're prepping all of your ingredients.

You might also want one or two smaller cutting boards. A tiny one (i.e. 6 inches square) is ideal for cutting a piece of fruit for breakfast or lime wedges for drinks, and a medium-sized one is also good for smaller jobs when you don't want to haul out the larger board.

Weight: If you take my advice and buy a large cutting board, make sure that its weight is manageable. Thick wooden boards are especially heavy, which is good in that they won't slide much on the countertop, but they can be cumbersome to take out, wash and put away. If hefting a heavy board is an issue, then choose a lighter, thinner material for your largest board, such as a resin-paper composite or plastic.

Extras: Today's cutting boards aren't just boring slabs of wood; many of them have added features. These can be as basic and traditional as a channel to capture juices as you're carving a steak or a turkey, or more innovative, such as built-in prep bowls or measuring cups. Some boards even can fit right over your sink, which helps create space in a counter space-starved kitchen, and often these types of boards have colanders that fit right into the board. Features like this are great, just be sure that the bells and whistles don't infringe too much on the space of your board, and also that the features are ones you'll actually use. (For some great

How Many: So how many boards do you actually need? As I said before, it's nice to have a large board, plus one or two smaller ones. I also have a smaller board that is reserved only for cutting fruits or bread, so that I won't risk eating a piece of sliced fruit that has absorbed onion or garlic flavor that has seeped into the board. Then, of course, there are the sets of coded cutting boards or mats intended to be used for different types of foods, to avoid cross-contamination. If you are concerned about bacteria, these are a great option, and usually these types of boards are made of flexible plastic so they're lightweight and don't take up much space. Ultimately, only you will be able to determine how many boards you need, and of what sizes – just make sure that you're actually using the ones you have; if you have a size that you never use, give it away so it won't continue to take up space in your kitchen.

Cutting boards are available in a wide range of materials. Here's what you need to know about each type.

Wood

Pros: The traditional material used to make cutting boards, wood is attractive, seasons nicely, and is a gentle surface for knives. Although some believe that wooden cutting surfaces are unsanitary, studies (like one done by researchers at University of California – Davis) have shown that bacteria on wooden cutting boards is absorbed beneath the surface, where it dies without, making it unlikely that the bacteria would spread afterward (Still, you should take caution and wash a cutting board after each use – and when you're about to switch to cutting a different type of food – with hot, soapy water. You can sanitize it with a mild bleach solution of 1 teaspoon bleach per 1 quart of water).

Cons:Wood warps easily, particularly if it gets submerged in water for a length of time. Also, boards that are joined together with glue can separate or break apart. Wood absorbs odors and can scorch if something very hot is put on it. A good wooden cutting board can also be fairly expensive.

Plastic

Pros: Plastic cutting boards are inexpensive and lightweight. Plus, they're usually dishwasher-safe, which makes them a snap to clean. They're readily available in all sorts of shapes, sizes and colors.

Cons: The aforementioned UC-Davis study found that although new plastic cutting boards can be sanitized thoroughly, those that have been scarred by knives, are not as easy to keep bacteria-free because of the small, deep cut marks. Plastic boards also stain and show signs of wear easily.

Glass

Pros: Glass cutting boards often come in decorative designs.

Cons: Glass boards will dull knives quickly. What's more, the surface is so slick that knives can easily slip. Not recommended.

Bamboo

Pros: If you're concerned about the environment, bamboo is a great choice for a cutting surface because it is made from a sustainable, fast-growing resource. Bamboo does not absorb as much moisture as wood, so it won't warp, shrink or swell as much.

Cons: Bamboo is a harder surface than wood, so it could dull your knives faster.

Composite

Pros: Made of a range of materials, composite cutting boards typically combine natural materials, such as paper or wood, with synthetic materials like plastic (One example is Epicurean's recycled paper and resin cutting boards). This often gives the best of both worlds – a gentle-on-knives cutting surface that is still durable enough to go in the dishwasher.

Cons: Usually these boards are thin, so they might slide around on your work surface.

Still undecided? Check out some of the coolest cutting boards for more inspiration.