- A digital thermometer
- Tall plastic containers in which I can soak chicken pieces in buttermilk (for Southern Fried Chicken, which I have never been able to make very well.)
- Large plastic containers in which to dredge chicken and pork in flour. Also for storage.
- An iron skillet
- A cooling rack
- An aluminum cookie sheet because I shouldn’t use non-stick when broiling
- Splatter guards
- Silicon spatula
- Pastry brush
- Separate cutting boards for vegetables and meats
- An oven thermometer
- A fry thermometer
The only indication my cooking has improved is the fact I no longer get sick eating my own cooking.