Not only does Steve Read, Steve also Cooks. I get great joy out of these things:
- Chef’s knife from Global. The only knives you need are a chef’s knife, a serrated knife (for tomatoes and such), and a paring knife. Don’t bother with knife sets; they are stupid, and mostly low quality. Get a chef’s knife, sharpen it regularly, and rejoice. (If you’re in Boston, get Patti to sharpen your knives when she’s in your neighborhood.)
Boos block. It’s like a cutting board, but larger (quite heavy) and much better. I lovingly maintain this one using “mystery oil”, and make sure to dry it off after using it, ever since I destroyed the first one I owned. The trouble was that it sat next to the sink, and would stew in sink water for hours and days after cooking. Eventually it became so warped that it would wobble on the countertop. So now, after I’m done with this Boos block, I stand it on its edge and wipe down the counter around it. And whenever the board looks like it’s a little dried out, I slather it in oil. It’s stayed in great shape for a year and a half, and I anticipate many more years of use.
Bench scraper. You might not think you would need a specialized device to scrape things off countertops (and off Boos blocks), but it turns out you do. This one is particularly lovely, and maybe too expensive to buy sight unseen (I believe we got it as a wedding gift), but this one is also great, and costs $7.08.
Apron. I didn’t know much of a difference an apron makes (over constantly getting all your clothes dirty, and/or wetting your hands every few minutes). Turns out: quite the difference!
Any pans from All-Clad. I first encountered these ten-odd years ago, when I was living with roommates in a house on U Street in Washington, D.C. One of my roommates (Ed) owned the house, and didn’t enjoy cooking very much, so I had the kitchen basically to myself. The story went that the house had been owned by an airline pilot or some such, who had bought it to live in with the love of his life. They both enjoyed cooking, so the kitchen was especially lovely: beautiful restaurant-grade six-burner stove, and all the All-Clad cookware a man could hope for. But the dream died quickly: the owner’s partner cheated on him; by the time Ed came to look at the house the owner wanted to get rid of it as quickly as possible and forget that the whole thing had ever happened. The owner sold it to Ed without an inspection, just to speed the process along. Which all sucks, but … All-Clad cookware!
We have this sauté pan, or something close to it. I think it may be among the more entry-level All-Clad pans; I think there aren’t as many layers to the metal as in the higher-end All-Clad stuff. One of these days, when I have a ton of money, I’m going to invest in all the high-end stuff, and then just spend my days cooking.
Basically what makes All-Clad great is the evenness of the heat: neither the pan nor the food ever has burned patches. I think that comes from the complicated combination of metals inside, but I’m not sure. All I know is that cooking with All-Clad made me feel like a culinary genius. And the sauté pan we have is the nicest stove-top piece we own.
Cast iron. We have a Dutch oven and a 12-inch skillet. They’re heavy, and require a bit more care than other cookware (never use soap on them, and always dry them quickly), but they repay the effort: the heat is perfectly even, and these pans will last forever. I fully anticipate that I’ll be passing them on to my grandchildren, who will wonder why the hell they’d use musty old cast iron rather than brainwave cookery.