I'd be interested in seeing that too.

There's a few, widely incomplete, wiki projects.

For recipes you can browse : http://ck.booru.org/

But I think you would be better off asking a more focused question and seeing from there.

If you're just starting out, don't buy nonstick pans, they're for when you get more experienced. The best starter recipe that gets recommended here is chicken parmesan, which is literally just breaded chicken breast covered in shredded parmesan cheese and tomato sauce and baked in the oven.

General tips: when cooking breaded foods (especially chicken), do it on high heat in the frying pan first, just enough to get it golden brown. Finish it in the oven (350 for 10 minutes works well enough) to get it cooked all the way through. Also remember to pat the meat dry before cooking, otherwise it won't brown properly.

>>3927688 (OP)
There's a few fonts of advice. I know in one of Anthony Bourdain's books, he talks about looking for auctions in the paper for getting sets of good pans and whatnot.

A general rule of thumb is that quality costs. Get a GOOD chef's knife or santoku, a decent paring knife, and a stone to sharpen them. Then some nice, thick cutting boards, plastic or wood, whatever floats yer boat. You're gonna want a couple in different sizes. A nice skillet and a saucepan'll get you by for most anything else; the skillet will go even further if it has a lid.

>>3927694
thanks
>>3927716
thanks.
>If you're just starting out, don't buy nonstick pans

what type of pan/material and qualities should I be looking for?

>>3927728
Nonstick pans really aren't that bad. I have a Green Pan that I use for almost everything; it's heavy, conducts well, and does pretty much everything I want it to do.

In general, you want a thicker-bottomed pan (conducts heat better, and helps spread the heat over the whole pan) with a solid handle. And get yourself a nice wooden spatula and a silicone spatula while you're at it.

>>3927728
Oh jesus, I had a major derp moment. I meant to say that regular frying pans are for when you get more experienced, and nonstick pans should be used by novices or by people who want to get their food made quickly. Any brand is good, but I usually use Kitchenaid.

>>3927725
That sounds like a really good idea actually.

So

>>3927735
>>3927739

*A decent nonstick pan / skillet / saucepan with lid
*a not shitty chef knife
*cutting board (how do you clean/care for wood?)
*wooden spatula
*silicone spatula

>>3927749
>how do you clean/care for wood?

Either use a small amount of VERY mild soap, or you can go green and dilute vinegar and lemon in hot water to clean it (helps with the smell too and is a lot less expensive). Also you'll need at least one other plastic or metal spatula for sauteeing your food.

>>3927749
>how do you clean/care for wood?
Just wash it with hot water and soap, man. Let it dry in a drying rack.

Also, that's a solid shopping list, and should get you through most stuff while you're cutting your teeth. Remember to get some decent measuring implements while you're out! Full set of cups, full set of Tbs/tps, etc. Or mililiters of hexagrams or whatever they use in Europe.

As for other essentials, get a whole bunch of spices in the Ethnic Foods aisle of your local supermarket. WAY cheaper than what you'll find in the white-folks' spice area. A clove of garlic is useful, too. Consider setting up a little herb garden in a window box or a sideyard or something. Rosemary, thyme, oregano, basil, maybe some mint... aromatics are most effective if they're fresh, and you'll taste the difference.

Remember that you can buy a lot of this stuff in waves; get your knife, a cutting board, and a pan, and work your way up from there.

You might want potholders and hot pads for stuff from the oven, if you don't have them.

>>3927763
>>3927770
Cool. I dated this one chick who would freak out on me for getting her wooden chopping board wet.
>it's going to warp the wood!

>Remember to get some decent measuring implements while you're out! Full set of cups, full set of Tbs/tps, etc.
>You might want potholders and hot pads for stuff from the oven,

I need those too.

>As for other essentials, get a whole bunch of spices in the Ethnic Foods aisle of your local supermarket.
>Remember that you can buy a lot of this stuff in waves; get your knife, a cutting board, and a pan, and work your way up from there.

noted, thanks

>>3927779
Any other questions, Anon? YouTube is a great fucking source for knife skills/recipes. Sometimes it's more "basic idea/steps, figure out the measurements and whatnot for yourself" which I almost prefer.

Good Eats is a fairly good intro-stage cooking show, and a lot of those episodes are up on JewToobs.

>>3927791
Oh, yes. I currently have a electric stove and I know those suck ass. Are there any meals I should stay away from? Suck as wok-y stir fry high heat type things or? I wish I had a gas

>>3927802
electrics work great with heavy metal pans. you have to let things preheat a little but works alright

>>3927802
Electric stoves aren't that bad, it's just that they don't always distribute heat evenly. Any recipe you make will probably be fine as long as you keep an eye on it.

>>3927806
full cast iron or?
>>3927809
roger that

Do not. Wait I'll repeat that. Do not buy a non-stick pan. They are toxic urges you use them properly. You won't use them properly. And they do not create fond (Google this shit) which all cooks are fond of. I really like a 12" all clad with lid and a six inch. They are all I ever use. Instead of cast iron skillet plop down the money for a small Dutch oven, they have all the Dsame properties of cat iron skillet but also a lid do you can rise and oven spring bread in them. Do get a 5" chefs knife. Sometimes you'll wish you had the 8" but more often than not the 8"is slightly larger than is comfortable. Remember to use the pinch grip not the hammer grip.
Grow it if you can. Fruits, vegetables, and herbs taste better and contain more nutrients when they are harvested fresh.
Get some mason jars and learn to can this skill is valuable.
Learn: Stella culinary blog-great for bread, stocks, etc.

>>3927816
Thanks a lot. Would you mind linking me to a dutch oven on amazon so I can get an idea of what style you are talking about? I love fresh vegetables/just plucked from the garden by the way, fuck.

>>3927830
http://www.amazon.com/Lodge-Color-Dutch-Island-6-Quart/dp/B000N501BK/ref=sr_1_2?s=kitchen&ie=UTF
8&qid=1349910482&sr=1-2
Like a the pure six quart depending on whom you are coming for

>>3927816
This guy is right but with the cost of a decent cast iron(cheap) why not have both? Stainless steel can be useful for acidic sauces and the like as well.