French Classics Made Easy (4 page)

10- and 12-inch coated aluminum, stainless with an aluminum core, or cast-iron sauté pans or skillets, with lids

Nonstick omelet and crêpe pans

Cast-iron grill pan with raised ridges

Dutch ovens, 5- and 8-quart, at least one good for oven-to-table use

Gratin or baking dishes and roasting pans

2 nonstick baking sheets and/or nonstick silicone liners for regular baking sheets

Wire cooling racks and an oven thermometer

Gram/ounce scale, measuring cups (both dry and liquid), and measuring spoons

French rolling pin (see
page 85
), tart pans, cake pans, bread pans, pastry brushes, pastry bags and tubes

Mixing bowls of different sizes; some metal and some glass

Colanders and strainers, with at least one fine-mesh sieve for sauces

8- and 10-inch sauce whisks; silicone (or rubber) spatulas, French wooden spatula (see
page 226
), and long metal spatulas

Ladles and skimmer

Kitchen scissors and fine grater