General Home Equipment Guide

Here is a list of essential kitchen equipment items would utilize in a cooking classes and future cooking and baking fun. Many of these items you may already own.

Note: All the equipment listed in this guide is not needed for a class.

Large Kitchen Appliances

  • 4 Top Burner Range Oven

  • Refrigerator/Freezer

Medium Kitchen Appliances

  • Blender

  • Handheld Blender

  • Food Processor

  • Kitchen Stand Mixer with Attachments -or- Handheld Mixer with Attachments

Common Smallwares

  • Chef’s Knife 8” or 10” (which ever is comfortable), and Honing Steel

  • Paring Knife (plus Utility Knife optional)

  • Serrated Knife 8” to 10”

  • Cutting Board(s)

  • Cutting Board Mat (for stability and safety)

  • Heavy Duty Tong(s) 12”

  • Metal Spatulas/Turners

  • Metal Fish Spatula

  • High-Temperature Plastic Spatula(s) 13.5”

  • Whisks/Whips 12”

  • Metal Mixing Bowls (S, M, L) -or- Metal Mixing Bowl Set

  • Large Kitchen Spoons (Solid and Perforated)

  • Stock/Pasta Pot with Lid- 8-10 qt (pasta pot insert optional)

  • Sauce Pots with Lids- Sm. (1 qt)  Med. (1½- 2 qt)  Lrg. (3 qt)

  • Saute Pans- Sm. (7”-8”)  Med. (9.5”-10”)  Lrg. (12”)  Ex. Lrg. (14”, optional)

  • Half Metal Baking Sheet Pans 17.75” x 13”

  • Baking Pans/Dishes (13”x9”, 8”x10”)

  • Kitchen Digital Scale (most accurate measure of both wet and dry ingredients)

  • Measuring Cup (for volume measure of wet ingredient)

  • Measuring Cup Set (for volume measure of dry ingredient)

  • Measuring Spoon Set (¼, ½, 1 tsp, 1 Tbsp) 

  • Strainer/ Colander

  • Can Opener

  • Digital Thermometer

  • Peeler

Equipment items more specific for a particular cooking class will be listed in the class recipe packet, available for download upon completion of registering for a class.

*Aave Eats is not sponsored by any kitchen equipment vendors, manufacturers, or companies*