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This week, I show you around my pretty modest, unfancy kitchen, and show you some of the (also not-fancy) cooking tools that are the most useful in any functional space. Editing (and kibbitzing) by Peter.

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I can’t emphasize enough how you don’t need anything expensive or fancy to cook well. I have never worked in a spiffy kitchen with a high-end stove (except in a restaurant kitchen, of course–and I admit, I do miss those super high-power flames!), and never had a matching set of anything.

In fact, some of the best tools for cooking are the cheapest: cast-iron skillets, for instance, can be gotten preseasoned (that is, treated so they have a slick, nonstick finish) for just $20 or so. Your one big investment should be in a good chef’s knife, but even that you can delay until you really know what you’re getting into.

The most important thing is to organize your kitchen so everything is in logical reach. Set up a system and stick with it–even if that means labeling your shelves (that’s what we do). Think about what you need at the stove, what you need by your cutting board, etc.

As you’ll see in the video, we keep our pots and pans out, not hidden behind cupboard doors. In previous apartments, we’ve actually taken the doors off the cupboards, which not only makes it easier to get at things, but it also makes your kitchen seem bigger.