Just as a builder needs the proper tools, every cook needs the right equipment in the kitchen to create delicious meals. While you may not need everything on this list to get started, it serves as a helpful reference as you begin equipping your kitchen.

Pots and pans can range anywhere from the inexpensive to the very costly. There are also many different types. It's a good idea to talk to some friends to see what their favourites are, and to browse the department store to see what appeals to you. Sometimes you get a nice deal by buying a set, but it can also make good sense to buy one pot to see how well you like it before committing to an expensive set.

Utensils: Keep in mind that for all of these items you'll need to consider the type of cookware and bakeware you've purchased. If you've chosen the kind with nonstick finish, be sure to choose plastic - not metal - utensils. These will help protect the finish of your cookware and bakeware.

Cutting boards and knives: Some cooks swear by wood, and some swear by plastic cutting boards. One of the nice advantages to plastic cutting boards is that different colours can represent boards for meat, chicken, garlic and onions, and vegetables. That way there's less worry about contamination and transferred food odours. A good set of knives is essential for chopping, dicing, and preparing your ingredients. High-carbon steel knives are recommended by chefs and experienced cooks alike. A versatile knife that is essential is the 20 cm (8 inches) chef's knife - an all-purpose blade used for chopping and slicing. Don't bother with a carving or slicing knife right away - you won't use it very often, and your chef's knife can handle most of those duties for a while. You'll need two or three paring knives 7 or 10 cm (3 or 4 inches) long for peeling, trimming, and other precise cutting. A serrated bread knife is a must, too. Don't forget to buy a blade sharpener to keep your knives working at peak efficiency.

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