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Even if you have a small kitchen and a small budget, you can still save money by stocking it efficiently.

To complete this How-To you will need:

Basic pantry staples
Multi-purpose cookware

Step 1: Start with the basics

Start with your pantry. Buy only what you think you’ll use on a regular basis. Look at the ingredients of your favorite dishes in cookbooks and see which items show up the most.

Tip: If you’re a beginning cook, stock up on a few basic spices and condiments to experiment with flavors.

Step 2: Acquire pots and pans

Choose pots and pans. A large, aluminum-core skillet and a preseasoned cast-iron skillet cover searing, sauteing, and frying, and can go from stovetop to oven. A sturdy saucepan serves as the perfect pot for sauces, rice, and veggies, while a stockpot handles pasta and soup. For roasting and baking, pick up a jellyroll pan.

Tip: Stack pots and pans inside each other for storage, or just keep them on the stove if storage space is at a premium.

Step 3: Acquire utensils

Cover the utensil basics: a wooden spoon and a heatproof spatula, a sturdy spatula for flipping, a pair of tongs, a ladle, a rasp grater, a vegetable peeler, and a whisk. A chef’s knife can handle the work of several specialty knives.

Step 4: Limit appliances

Be selective with appliances. How much do you cook, and what can you do by hand? A toaster oven takes up little space but is a great multi-tasker. If you drink coffee every morning, consider a single-cup maker.

Step 5: Dishes and flatware

Unless you entertain often, four settings of basic dishes, glasses, and flatware should do the trick. Save the espresso cups and oyster forks for when you get a bigger place!

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