Equipment you need to get started. The Essentials (Must-Haves) • Chef’s Knife: A sharp 8-inch knife is the most important tool you’ll own. • Cutting Board: Large wood or heavy-duty plastic (avoid glass—it dulls knives!). • Large Skillet/Frying Pan: 10-inch or 12-inch (Stainless steel or Cast iron preferred). • Saucepan: 2-quart to 4-quart for liquids and grains. • Mixing Bowls: A set of 3 (Small, Medium, Large). • Measuring Tools: A set of dry measuring cups and a liquid measuring pitcher.