In fact, I contend that with a bit of savvy, patience and a willingness to forgo steel-handle knives, copper pots and other extravagant items, $200 can equip a basic kitchen that will be adequate for just about any task, and $300 can equip one quite well.

Image 10-inch nonstick frying pan, $12.95. Credit... Tony Cenicola/The New York Times

To prove my point I put together a list of everything needed for almost any cooking task. I bought most of the equipment at Bowery Restaurant Supply, 183 Bowery Street (Delancey Street), where the bill came to just about $200. Throw in a few items the store didn’t have and a few extras, and the total would be about $300. (New York happens to have scores of restaurant supply shops, but every metropolitan area has at least one.)

I started with an eight-inch, plastic-handle stainless alloy chef’s knife for $10. This is probably the most essential tool in the kitchen. People not only obsess about knives (and write entire articles about them), but you can easily spend over $100 on just one. Yet go into any restaurant kitchen and you will see most of the cooks using this same plastic-handle Dexter-Russell tool. (Go to the wrong store and you’ll spend $20 or even $30 on the same knife.)

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I found an instant-read thermometer, a necessity for beginning cooks and obsessive-compulsives, for $5. Three stainless steel bowls — not gorgeous and maybe a little thin — set me back about $5. You are reading that right. Sturdy tongs, an underappreciated tool: $3.50 (don’t buy them too long, make sure the spring is nice and tight, and don’t shop for them at a “culinary” store, where they’ll cost four times as much).

For less than $6 I picked up a sturdy sheet pan. It’s not an ideal cookie sheet but it’s useful for roasting and baking (not a bad tray, either, and one of the more common items in restaurant kitchens). A plastic cutting board was about the same price. For aesthetic purposes I’d rather have wood, but plastic can go into the dishwasher.