On May 13, 6:41*pm, Kajikit > wrote:
> There was an article in the NY Times today about the subject... sure
> we've all got kitchens FULL of stuff, but what's the most important
> and versatile? [snips]

I don't know, the words "12" and "most essential" don't really seem to
go together. I'll say
Chinese cleaver
cutting board
rice pot
wok
and leave it at that. That covers about a thousand of the meals I
make. -aem

wrote:
> On May 13, 6:41 pm, Kajikit > wrote:
>> There was an article in the NY Times today about the subject... sure
>> we've all got kitchens FULL of stuff, but what's the most important
>> and versatile? [snips]
>
> I don't know, the words "12" and "most essential" don't really seem to
> go together. I'll say
> Chinese cleaver
> cutting board
> rice pot
> wok
> and leave it at that. That covers about a thousand of the meals I
> make. -aem

Yes, that would work for me. I'd choose my 2-quart saucepan as the rice
pot, because that's big enough to make soup/pasta in (the wok is, too,
but I don't typically make soup/pasta in the wok). In a pinch, I could
use the wok to cook rice/soup/pasta, so I guess my really truly
essentials are a knife, a cutting surface, and a pot (the wok is the
most versatile of my pots).

Serene
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