Pots, pans and knives

I thank my mother for drumming into my head the value of owning a few good pots. They will last forever if you invest in good quality. Best bets are heavy-bottomed stainless-steel saucepans, a good cast-iron skillet and a solid dutch-pot or ‘dutchie’ (a heavy iron pot with a cover). You will also need an oven-roasting pan occasionally. If you love stir-fry, get a wok. These pots will do most of the work. A Cook’s best friend will be a good set of knives. I love my cleaver, but it’s not essential if you have a good medium knife for slicing and chopping and a small one for paring and peeling. Just keep them sharp.