Equipment
What you need, and what you don't. A wok page should tell you when a skillet is enough.
Mixing bowlFor tossing, soaking and mixing.
Chef's knifeEveryday knife work.Full guide
Cutting boardA stable board. Wood or plastic.
Frying panWide skillet for searing and sauces.
SaucepanFor rice, reductions and small stews.
StockpotFor broths and noodles.
WokHigh-heat tossing. A large skillet can stand in.Full guide
Dutch ovenHeavy pot for braises.Full guide
Rice cookerOptional. A saucepan with a lid also works.Full guide
Mortar and pestleFor pounding som tam, curry paste, spices.
Comal or dry skilletFor warming tortillas.
Paella panWide, shallow. A large skillet can stand in at home.
Stone bowl or heavy casseroleFor dolsot-style heat. Optional.
OvenBaking and roasting.
Baking trayFor pastry and roasting.
Rolling pinFor laminated dough.
TongsTurning meat and noodles.
Spider or strainerLifting noodles from water.
Kitchen scaleFor pastry and reliable nutrition maths.
TimerYour phone is fine.
BlenderFor marinades and smooth gravies. A stick blender often does.Full guide
Air fryerHot circulating air. Useful for crisping; not a wok.Full guide
Slow cookerLow-and-slow braises. Editorial substitutions belong on the recipe.
Pressure cookerFor broths and beans when time is short.
Waffle ironDeep Belgian pockets or a thin stroopwafel iron. A pan makes a different cake.