In a small kitchen, you don’t need a lot of equipment to cook great food. Still, you do need some pots, pans, utensils, and dishes–obviously. In the BGSK book, you’ll find a bare bones list of necessary tools, but I’ve long wanted to bring you a similar resource on the web.
So we’re going one by one, stocking up our virtual pantries and maybe our real ones too.
We’re in the season of soup. You know it, I know it, and no matter how much we crave spring’s crunchy salads, a huge pot of simmering soup is going to keep bringing us warmth and comfort for a handful of weeks to come.
So, we need a good soup pot. Look, if I’m making some making some tiny batch of pork ramen soup, for example, I’m fine using my 5.5-quart Le Creuset Dutch oven. But the moment I want to fit a whole chicken in my pot or whip up an week’s worth of split pea, I turn to my enamel soup pot. I picked up a super cheap pot somewhere long ago, around when I moved into my first apartment. But if I were restocking the cabinets today, I’d definitely pick up this Le Creuset 12-Quart Stockpot-which could probably fit two whole chickens, if not three!
Here are a few of the soups you’ll make in bulk in your new blue pot (counterclockwise from top):
