I want to start being able to cook for myself but have next to no cooking utensils...

definitely not all you need you fucking retard. I'd tell you to use your brain but I'm guessing you are already trying to and that idiotic post is the result so maybe just shut the fuck up

to start out, you cant really go wrong with a 12 in cast iron, a decent chefs knife and a medium sized pot for soups

>learn to boil water

Having trouble with that, sometimes it all just disappears, once it even froze.
gib tips please?

You have to watch it. If you don't stare at it the entire time it heats up it will turn invisible.

First and foremost:
>Chef Knife (amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2)
>Cutting Board (amazon.com/Midori-Way-Bamboo-Cutting-Grooves/dp/B010A5JP5K)
>Stainless Steel stockpot (amazon.com/Farberware-Classic-Stainless-6-Quart-Stockpot/dp/B000058AKA)
>Cast Iron Pan (amazon.com/Lodge-Seasoned-Cast-Iron-Skillet/dp/B00006JSUB)
>Wooden spoon
>Spatula

Here's some chart someone on Veeky Forums made a while ago. Don't take it as gospel though. I survived all year with just the things I listed.

I think it depends on what kind of cooking you enjoy the most. I make about 90% of what I eat with the following

Good kitchen knife and cheap sharpening stone (really worth learning how to properly sharpen)
wooden spoon / spatula
cutting board
large pan
pot
measuring cups / spoons
plates / cutlery

Everything else is convenience or for specialized stuff. Just get what you consider bare minimum and buy more things as you need them, dont over complicate it

Thanks for all the info guys. Another question though: what is the benefit of having a cast iron pan opposed to a normal one?

Cast iron can retain its heat very well. Great for searing meat and general purpose cooking.

Stainless works but won't retain the heat as well and food can stick more than cast iron.

really easy to take care of and they will literally last your whole life. plus you can cook about anything in them, i use mine for like 90% plus of my cooking. they go in the oven, on the stove, take it camping, make bread or pizza in it, fry eggs, make a stew?, cook steaks, roast potatoes, it goes on

this is a great list, and though i dont agree with the placement of everything the info graphic is p accurate too.

Best decision when I moved was to get some kitchen towels and hand towels. Useful for grabbing hot stuff, cleaning shit off your hands or cooking surfaces when you spill your shit like the fgt you are. Also saves money in the long run because paper towels are expensive. Make sure you get a small 10 or 12 inch trash bin. To toss the dirty and sometimes soaking wet towels in, under the sink. Very useful.

>no flour sifter
>no garlic peeler
>no garlic mincer
Shit graphic.

My non stick pans go to 400 so nothing above medium-high heat. If I need to go hot I use cast iron.

kys

Thermometer is definitely in Absolute Minimum tier. If you ever cook meat, you need one so you don't fuck up that chicken, beef, etc.

Not really senpai, i cook meat 3-4 times a week and have been doing so for the past 15 years, without a meat thermometer.

As long as you aren't retarded and know how to cook it doesn't take a fucking thermometer to see if your meat is done or not.

it's nice to have because you might not want to cut into whatever meat you have for presentation reasons, or if you want keep very precise track of the temp for whatever autistic reason.

But no, it is not an ABSOLUTE minimum tier item.

amazon.com/gp/product/B00213JO7Y/
Anyone own this? How thick is it? Seems too cheap to be worth a shit.

the 10" is my daily driver when i'm not using cast iron.

It's not bad, nothing amazing though.

This is pretty comprehensive, although has some things I wouldn't consider essential like tongs and meat fork. Those should be optionals.

I already have a non-stick and a CI along with a pressure cooker and a crepe pan. Wondering if this'll add anything.

i'd get the 14" with helper hand, it would be good for tomato based stuff since the acid can fuck with your cast iron.

Yeah, seems like a good pan to make pasta in. I'll go for it. Need to add $10 for free shipping, any good kitchen appliance I should put in.

>Need to add $10 for free shipping, any good kitchen appliance I should put in.

it's just going to depend on your personal preferences and what you already own.

>I wouldn't consider essential like tongs and meat fork. Those should be optionals.
What you dont think every kitchen in america needs a meat fork and tongs?

Seriously though, anyone who made that as an essential must have some sort of autism.

>this is a great list, and though i dont agree with the placement of everything the info graphic is p accurate too.
Thank you. I made that piece of shit a year ago and am somewhat surprised it's used.

Three main benefits.
1- naturally nonstick and pretty well the only cookware that's both nonstick and high temp safe.
2- high thermal mass means a hot iron skillet contains a LOT of energy. This makes them pretty well the best thing for searing, and means that their temperature is very stable.
3. If cared for properly, they're as close to indestructible as cookware gets. They'll last generations and will just get better with age.