Basic kitchenware

Basic kitchenware
Without basic kitchenware, there’s no point in trying to cook an egg! Pots and pans are your invaluable partners in the kitchen. That’s why choosing the right ones is so important!


You need three saucepan sizes: one, three and five litres (1 l, 3 l and 5 l). They come in a range of materials, making it difficult to choose the best. Stainless steel pans must have several layers and be alloyed with another metal to conduct heat well. Aluminum is the perfect heat conductor, but aluminum pans quickly become deformed. Some people prefer saucepans with a non-stick surface. Ideally, pot handles should be ergonomic and ovenproof.

Learn more (French only)


Two skillets make top choices: a enamelled cast-iron pan for grilling meat, and a non-stick fry pan for cooking eggs or sautéing vegetables.

Learn more (French only)
Plat de cuisson

Rectangular baking dish in Pyrex

For a cheese-topped lasagna or a delectable apple crumble, a rectangular dish is ideal!

Plaque de cuisson

Ovenproof baking sheet

A baking sheet is extremely useful in the kitchen. This multi-tasker can be used for oven-grilling vegetables, cooking fish, or baking scrumptious cookies!

Moule à muffins

Muffin tin

A muffin tin is for baking cupcakes and muffins, of course, but can also used to make mini-lasagnes or individual servings of macaroni and cheese. It is now on the list of must-haves for the home cook. If you use non-stick black tins, the cooking time must be adjusted, since the muffins will bake more quickly.


Dutch oven

For slow cooking in the oven, a Dutch oven is a must! The most common model is enamelled or cast iron, with an airtight lid to keep moisture inside the pot. A colourful Dutch oven brightens the table and is a welcoming way to serve a stew or soup!


Slow cooker

The slow cooker is not a must, but it certainly comes in handy and is generally an inexpensive purchase. It is designed for slow cooking stews, sauces, and soups. Ideally, any meat should be seared before being placed in the cooker. Then simply add vegetables, and the meal will be ready by dinnertime!

Learn more (French only)

Colander or strainer

The size of the holes makes a difference ! A large-holed colander is designed for straining pasta or rinsing fruit. A rounded stainless steel strainer is used for sifting flour or making purées, since the mesh serves this purpose.

Bol à mélanger

Mixing bowls

If you buy only one bowl, make it a fairly deep model with a no-skid base.

Learn more (French only)
Planche à découper

Cutting boards

Cutting boards are indispensable! Use a plastic version rather than wood for hygienic reasons. The boards should always be kept impeccably clean. Ideally, one board should be used only for cutting meat, and another, for fruits and vegetables.

Tip: Choose a red cutting board for meat and a green one for vegetables. It will be easier to remember which one is which!  

Learn more (French only)


Wonderful for concocting yummy smoothies! A blender will also turn cooked vegetables into mouth-watering soup.


Electric beaters

A cinch to use, electric beaters whip and blend liquids and batters. They turn egg whites into meringue in the blink of an eye!

Robot culinaire

Food processor

A food processor is not absolutely essential, but once you’re tried it, you’ll be hooked! It’s an incredible timesaver for efficiently chopping produce, grating cheese, and puréeing vegetables. This countertop machine is a genuine multi-tasker.

Learn more (French only)