Kitchen Sense

A well-equipped kitchen shouldn't break the bank. Simply decide exactly what equipment you need and then invest well; buying the best quality you can afford.

A set of three or four top-quality pots plus a robust frying pan will save you money in the long run, as cheap pans wear out quickly and need replacing.

• Copper pans are highly regarded as the best conductors of heat, but they are expensive and require a lot of maintenance.
• Stainless steel pans are cheaper and easier to care for. The steel should have a chrome/nickel content of at least 18/10.
• Aluminum pans are flimsier but less susceptible to wear and tear if coated. Hard anodized pans are made from treated aluminum, but because the material is often coated, the surface is easily damaged.
• Cast iron is heavy, but is suited to long, slow cooking. Enamel-coated steel is also heavy, but more versatile than cast iron.

You can save by buying entire sets rather than individual components. For people equipping their first kitchen, starter packs can be a good way to provide the basic tools and, like most bulk buys, can be good value for your money. Just don't expect them to last forever — they will eventually need to be replaced. But by then their owners should have learned how to care for their kitchenware and can buy more expensive, higher-quality products. You can buy a starter set of pots and pans at a discount department store for about $50 and a set of kitchen knives for about $15. A good sharpening steel goes a long way to keeping cheaper knives nicely honed. Check out the twice-yearly sales in department stores when good quality boxed sets may be sold at knockdown prices.

A set of good kitchen knives is a once-in-a-lifetime investment, and they are not cheap. To minimize the cost, know how to judge quality and shop around for a bargain.

Choosing a knife:

Japanese knives have become increasingly popular. They are made from harder steel, have thinner blades and are lighter, hold their edge longer and cut very accurately. Western-style knives are made from softer steel, are thicker and heavier, are good for chopping and require less maintenance.

Reliable brands:

A good-quality knife will be made in one piece, with the metal going right down the handle, which should be securely affixed. Quality Western brands include Henckels, Grohmann and Wusthof-Trident, but an eight-inch cook's knife will cost between $110 to $180. Global and Mac are quality Japanese knives that are a little less expensive, at $85 to $100 for the same size. Calphalon knifes, made in China from German steel, have become very popular because of their good quality and more reasonable prices. The eight-inch cook's knife is around $45.

Bargains:

Most kitchen stores have good knives on sale because they are expensive items that don't move that quickly. Watch for discount days at big department stores.

Knives online:

You may be able to find good deals online, but make sure you have already tested the feel of the knife in your hand at a local store, or that you can at least send it back if it's not right.