16. Honing steel. Those good knives deserve to be treated well, and a honing steel is your first line of defense against dull knives. Get in the habit of giving your knives a few swipes on this metal rod before each use and they’ll stay sharp longer.17. Kitchen scissors. Useful for snipping herbs, opening packages and trimming cut flowers, you’ll want a dedicated pair of kitchen scissors in your drawer. You could use a regular pair of scissors, but kitchen shears are handy because they’re heavy-duty enough to handle cutting through chicken and tough flower stems.
5. Dutch oven. If you have the three pots and pans described so far, you could certainly make do without a Dutch oven. But do you want to make do without it? This heavy-duty, typically enameled cast-iron pot is beloved by cooks for good reason: It retains heat extremely well; goes from stovetop to oven to table with ease; and can handle everything from braises, soups and stews to a whole roast chicken or a loaf of bread. A 5½-quart pot is ample for most purposes, although you can certainly go bigger. But be warned: These pots are extremely heavy. I once dropped my just-washed Dutch oven on our glass-top stove, and it cracked the stovetop (with not a mark on the Dutch oven). Unless you inherit one, a Dutch oven is a pretty hefty investment — but its versatility and long life make it worth it.
4. Skillet. If you’re going to buy just one skillet, I vote for making it a 10-inch cast-iron version. It’s budget-friendly, ovenproof, essentially nonstick once it’s well seasoned, and it can literally last for generations. (I purchased mine at an antiques mall.) Use it for searing steaks, frying and even baking. Have room for a second pan? Go with stainless steel, or just branch out and get a bigger (or smaller) version of the same. A cast-iron skillet needn’t be expensive; just be sure to look for one that’s solid cast iron, and season it properly before use.How to season a cast-iron pan: Rub about a tablespoon of olive or vegetable oil over the surface of the clean, dry pan, inside and out. Wipe away excess oil so just a thin layer remains. Put the pan in a 300-degree oven for an hour, let cool, then rub with a clean rag. After the initial seasoning, clean your pan promptly after each use with a paper towel and a bit of oil. You can remove stuck-on food with hot water and a soft brush — but don’t use soap. Soap will remove the seasoning, which is what creates that wonderful nonstick surface.
2. Saucepan. A stainless steel saucepan is a kitchen workhorse, perfect for cooking smaller amounts of pasta as well as rice, beans and, yes, sauces. Look for a heavy, 4-quart stainless steel version with a lid and a stay-cool handle. A high-quality saucepan cooks more evenly and can last for decades if well cared for.3. Wooden spoon. A wooden spoon (or two or three) is an indispensable kitchen tool. It’s useful for stirring, scraping, tasting and blending, and you don’t have to worry about the wood scratching any of your cookware. Note: Your sauce won’t be able to tell if you bought the spoon at a bargain outlet or high-end kitchen shop.
6. Mixing bowls. Stainless steel mixing bowls are lightweight, virtually indestructible and endlessly useful for mixing and prepping ingredients. Pick a set of nesting bowls to maximize space. Just be sure they’re actually made from stainless steel and not aluminum, which is reactive and may affect your ingredients.7. Colander. A sturdy colander in a generous size can handle everything from straining a big pot of pasta to washing berries. It can even stand in as a fruit bowl on the counter.
9. Baking sheet. A baking sheet with a rim around all four sides (as opposed to a cookie sheet with only one or two rimmed sides) can be used for cookies, of course, but also for roasting veggies, chicken and all sorts of other dishes. Aluminum is a popular choice because it heats and cools quickly, which can keep delicate items from burning. Go with natural aluminum — a more versatile choice than nonstick, because it can handle higher temperatures — in a half-sheet-pan size, which fits well in most ovens. There’s no need to break the bank on a sheet pan, but avoid pans that feel really flimsy.
11. Measuring cups and spoons. Dry and liquid measuring cups technically contain the same volumes, but the difference in their designs makes it easier to get accurate measurements with each, so it’s important to have both. A set of measuring spoons, a set of dry measuring cups and a glass 2-cup liquid measure should be able to handle all your needs. Metal cups and spoons will last longer than plastic, but either will get the job done.
Canopy and upper lit cabinets
Canopy
Canopy
Canopy
Stone canopy
Stained canopy
Canopy
Canopy
Canopy
Canopy
Canopy
Upper kitchen cabinets
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Butlers pantry
Open floor plan
Great room
Greek revival
Bunks
Porch
Railing
Q