Course I Prep
IThe chef’s knives worth holding7Seven checked chef’s knives from Victorinox, Henckels, Mercer, imarku, SHAN ZU, Shun and Wüsthof, from budget to heirloom.
IICutting boards for prep and serving7Seven checked cutting boards: John Boos maple, Sonder walnut end grain, Teakhaus, bamboo, plastic sets and a hinoki board.Course II Cook
IIICookware sets that earn their cupboard space7Seven checked cookware sets: fully clad stainless from All-Clad, Cuisinart and Tramontina, plus nonstick and ceramic sets.
IVCast iron, enamel and carbon steel pans7Seven checked heavy pans: Lodge skillets, enamelled Dutch ovens, a de Buyer carbon steel pan and a hand-hammered wok.
VCoffee makers, kettles and air fryers I’d keep on the counter7Seven checked countertop appliances: Cosori and Ninja air fryers, a Breville espresso machine, drip and pour-over coffee makers and a gooseneck kettle.Course III Serve
VIDinnerware sets for every kind of table7Seven checked dinnerware sets: matte black, reactive glaze, farmhouse white, colourful stoneware, Corelle and plain porcelain.
VIIFlatware sets that feel good in the hand7Seven checked flatware sets: 18/10 stainless from Mikasa, Lenox and Kingstone, plus black, hammered and big-value sets.
VIIIWine glasses for weeknights and dinner parties7Seven checked wine glass sets: JoyJolt, Riedel, Zwiesel, Mikasa, Gabriel-Glas and a big set of eight.