Knives:

Chef’s knives, preferably 2, 6 & 8”

Paring knives, 2 to 3, either 3.5 or 4”

Bread knife, 9 or 10”

Serrated utility knife, 5 or 6”

Slicing/carving knife 9”

Carving fork, straight

Santoku

Boning knife

Shears, take-apart

Honing steel

Bakeware:

Round cake pans, either 8 or 9”

Springform pan, either 9 or 10”

Cookie sheets 

Pie plate 9”, preferably glass

Loaf pan

Muffin tin

Rectangular baking pan, 9x13”

Square baking pan, either 8 or 9”

Half sheet pans

Bunt or tube pan

Sifter

Rolling pin

Cake cutter

Cooling rack

Cookware:

8” nonstick fry pan

12” fry pan

6 Qt sauté pan

1 ½ Qt saucepan

3 ½ or 4 Qt saucepan

7.25 Qt Dutch Oven

Shallow roaster/baker, cast iron or stoneware

Roasting pan with rack, metal

Stock pot or multicooker

Cast iron skillet at least 10” diameter

½ sheet pan with rack

Double boiler

Steamer insert

Wok

Pizza stone

Electrics:

Food processor

Stand or hand mixer

Immersion blender

Blender

Chopper

Coffee grinder (for spices)

Kitchen Tools/Gadgets:

Salt and pepper mills

Can opener 

Turner, slotted and solid

Spatulas, high heat

Basting brush/pastry brush

Ladle

Baster

Colanders, 2 sizes

Locking tongs, 9 and 12 ”

Cutting boards, 2 sizes, dishwasher safe

Carving board (wood)

Instant-read thermometer

Probe thermometer 

Masher

Peeler

Garlic press

Zester

Bottle opener

Corkscrew

Grater

Meat pounder

Strainer/sieve, fine mesh

Whisk

Measuring cups and spoons

Liquid measuring cups, 2 sizes: 1 and 2 cup

Icing spatula, offset, 4 ½”

Timer, triple

Ice cream scoop

Wooden spoons 

Wooden turner

Funnel

Mixing bowls, nonskid stainless and/or glass, 2, 4, 6 Qt

Cooking twine

Garni bags