You may not think much about the cutting board that you use to
cut your vegetables, but chefs do. And most of them know
something that you might not: a bad cutting board can damage
your knife. Some chefs—Rebecca Charles, for example—have
custom-made cutting boards built into their counters. For most
people, I recommend a large rubber cutting board that not only is
kind to your knife but also can withstand lots of scrubbing in the
sink without warping.A wooden spoon
Every great chef and home cook has a favorite wooden spoon.
Mine has a square shape and can neatly work its way around the
edges of a pan.Pots and pans
Don’t go crazy spending money on pots and pans. Here’s a basic
list of what to have (though there’s no need to buy them all at
once).Two 12-inch stainless-steel skillets. One with a lip so you can
toss the contents easily, and one with a higher rim and a lid for
braising. All-Clad is the way to go, if you can afford it.One 12-inch nonstick skillet. Ideal for making omelets, crepes,
or anything that has a tendency to stick.