These are your items that you’ll use to get your food clean and ready to cook, and to clean up after you cook. I personally don’t use kitchen sponges after reading how much bacteria they harbor. I use paper towels, sparingly, instead.
I buy a “scrubbie” and keep it just to gently rub excess dirt off zucchini, baking potatoes, and more. I keep it in a separate place so it doesn’t get mixed up with the dishwashing scrubbie.
I use waxed paper a lot in the kitchen — wrap sandwiches, place raw chicken on it to keep my counters clean, in the microwave, etc. Good news! It’s relatively inexpensive.
Parchment paper is used when I bake because it prevents the bottom of your baked goods from getting too browned. It’s pricy so I use it sparingly.
I use heavy duty aluminum foil when I want to bake bacon in the oven (keeps my stovetop clean and it’s a snap for cleanup) and to cover roasting pans when I’m cooking in the oven. The cheaper, thinner aluminum foil is fine for wrapping leftover meats, fruits, and veggies.
Some people love a set of matching canisters, but that’s your choice. You will need something to hold your flour, sugar, rice, and other pantry staples.
- aluminum foil
- parchment paper
- plastic wrap
- salad spinner, optional — good if you don’t buy pre-washed bagged lettuce
- set of canisters — or opt for individual containers — to store flour, sugar, rice, coffee — your kitchen staples
- set of plastic storage containers
- scrubbie for cleaning fruits and vegetables
- waxed paper