A Guide to Kitchen & Pantry Staples

Confused about what you might need for your kitchen when moving to your first place? Check out this handy guide on kitchen and pantry staples (thanks to Dining Services)! Keep in mind that you can take this list and modify it to suit your own needs.

We have also reproduced the information below so be sure to continue reading!

Kitchen and Pantry Staples

Pantry Staples

  • Bars: Ideally ones high in protein or healthy fats. (i.e. KIND Bars, RX Bars, Go Macro Bars, Lara Bars)
  • Peanut & other Nut Butters: Add to smoothies, toast, fruit, and oatmeal for protein and healthy fats.
  • Eggs: Easy protein. If you like hard boiled, boil a bunch in the beginning of the week to add to breakfast, top salads, or snack on.
  • Canned beans, tuna, salmon: Add to salads or pasta for protein in a pinch.
  • Rice and whole grains: Look for frozen or quick-cooking varieties to save time.
  • Greek Yogurt: Perfect breakfast topped with fruit and nuts, or great snack.
  • Oats: Try making overnight oats for breakfast on the run.
  • Non-dairy milk: Choose unsweetened varieties. These have a much longer shelf life than cow’s milk.
  • String Cheese: Perfect snack when paired with a piece of fruit.
  • Frozen fruit: Great for smoothies or used as a topping for yogurt and oatmeal.
  • Frozen Veggies: Make into a quick quinoa salad with canned beans or add to eggs for an easy omelet.
  • Avocados: Great for a toast topper or made into guacamole!
  • Nuts: Make your own trail mix with dried fruit or dark chocolate.
  • Hummus: Delish sandwich spread or dip for veggies and whole grain crackers.
  • Frozen veggie burgers: Great to keep on hand for busy meal times.
  • Frozen edamame: Fast protein or even a snack

Kitchen Staples

Essential Kitchen Supplies

  • Knives: A paring knife, serrated knife (for bread), chef’s (or santoku) knife (for cutting meat and vegetables) – Keep in mind that it’s better to buy one good knife rather than a block of cheap knives
  • A swing-A-way can opener
  • Kitchen scissors/shears
  • Metal tongs (2)
  • Peeler
  • Whisk
  • Grater
  • Corkscrew
  • A bimetallic stem thermometer (does not overcook and food-safe)
  • Ladle
  • A wooden spoon (bamboo is better)
  • A metal spatula/lifter
  • A large slotted spoon
  • A large 8 quart + deep pot (use it to cook pasta, make stock or soup)
  • A 3-quart saucepan (for making or heating up sauces, cooking vegetables)
  • A 10-12” stainless steel skillet (when you can afford it, buy a cast iron skillet)
  • 2-3 metal mixing bowls (cheap and indestructible; these are great for tossing salads, marinating meat and serving)
  • A baking sheet (for roasting and baking)
  • A Pyrex pie pan or 8” square dish (for roasting chicken/vegetables)
  • A 2-cup liquid measuring pitcher
  • Measuring spoons (stainless steel)
  • Wire mesh sieve (for draining pasta, rinsing vegetables and sifting flour)
  • 2 plastic cutting boards (one for all purposes; one for meat)
  • Containers for leftovers (save your glass jars!)

Nice to Have Kitchen Appliances

  • Wok
  • Electric hand mixer
  • Muffin pan
  • Coffee maker (French presses are typically cheap, affordable and make great coffee)
  • A kettle (preferably an electric kettle; boil water quickly without taking up too much space)
  • Garlic press
  • Mortar and pestle
  • Tea ball
  • Pop up toaster
  • Microwave
  • Blender
  • Crockpot
  • Rice cooker

Essential Kitchen Supplies

  • Long handled scrub brush (for dishes, etc.)
  • Dish towels
  • Pot holders
  • Aluminum Foil
  • Plastic Wrap
  • Gallon size re-sealable freezer bags
  • Sandwich size re-sealable plastic bags
  • Paper towels
  • Sponges
  • Dish soap
  • Bleach
  • Dishwashing liquid

Essential Dinnerware

  • Dinner plates
  • Soup/Cereal bowls
  • Flatware sets
  • Beverage glasses
  • Coffee mugs

Safely Thawing  & Cooking Food

Safely thaw food:

  • In the fridge
  • Under cold running water
  • In the microwave as part of the cooking process

Minimum Internal Cooking Temperatures

  • Whole and Ground poultry – Cook to 165°F (74°C) for 15 seconds
  • Ground meats and fish – Cook to 155°F (68°C) for 15 seconds
  • Pork and beef (steak or chops) – Cook to 145°F (63°C) for 15 seconds
  • Fish – Cook to 145°F (63°C) for 15 seconds
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About Palak Bhandari

As a post-bac Educational Technologist on a six-person team in Educational Technology Services (an office within Library and Information Technology Services), Palak collaborates with faculty, staff and students on technological needs for institutional learning. As a part of her position, Palak is responsible for structuring ETS' internship programs to allow student interns to further their digital competencies. She also collaborates with Pearson Education to understand the educational applications of the Microsoft HoloLens & managed six HoloLens student interns through agile development techniques. Lastly, Palak works with Bryn Mawr faculty and staff to conduct workshops on presentation tools, interactive polling and social media tracking tools, among other topics. She also serves as part of the organizing team for the Blended Learning in the Liberal Arts Conference. Palak graduated from Bryn Mawr in 2016 with a B.A. in the Growth & Structure of Cities and International Studies.