Capsule kitchen

[OctoblocksAssemble]

Trying to work out what I really really need, in an effort to declutter the kitchen. There's the obvious stuff that I know I use all the time, but how do I pare down the more occasional bits, like flan dishes? How many roasting tins does one actually need?
So if you were designing a capsule kitchen, what would you put in it?

I think it will depend a bit on the number of people you cook for both regularly and at special occasions.

EG I would rate a stock pot essential not cos I make loads of stock, but because it's big enough to comfortably fit enough water for pasta to feed six (three kids plus a grandparent who eats with us a few times a week). I could get a big pasta pot but this does double duty for the odd stock I do make

Similarly for roasting tins I reckon the minimum essential is two, one big and indestructible for meat and one a bit more presentable for those "one pan" dinners where you want to serve straight from the pan.
But, we often host quite large family dinners at Christmas and Easter so I do have a few other tins that I keep for when I'm doing lots of sides or whatever.

Interesting question though, look forward to hearing what others think.

@babystep I also rate the stock pot as essential, I do make stock quite often, and also its my batch cooking pan.

Family of 4, and generally the only hosting we do is playdates, so not cooking for huge numbers.
I enjoy baking but rarely get the time, and generally stick to basic recipes.
My always used are: baking trays, pasta bake dish (which has a plastic lid for left overs), small and large roasting tins, 2 large frying pans, 1 small frying pan, 1 large saucepan, 1 medium saucepan, 3 small saucepans, and the steamer. Only I don't actually use it as a steamer very often and mostly use the base as my favourite pan to make gravey in.

I’m constantly decluttering then a few years later rebuying something I have ditched.

I think there’s a place for some disposable items- like a foil turkey tray- if you use them rarely. Buy cheap, donate after use.

Also accepting that you don’t have a flan tin, so won’t make flans. The lasagne dish doesn’t have to be the perfect size etc.

I have some glass dishes with lids that double as oven dishes, servers and Tupperware.

Put what you think is non-essential in the loft then in a year, throw out whatever you haven't used.

My bare minimum would probably be very different to yours. One big roasting tin and one small square one is plenty because I don't make roast meat but then I have a madeleine tin because I make them quite often as a quick dessert.

@pickledandpuzzled this is exactly what I worry about! When I'm unhappy I get rid of stuff because I can't imagine ever again having the time and energy to make a pie. I really like pies though, and have regretted the loss of my pie funnel during better times.

@HappySammy this is a good strategy, only I don't have a loft, or a garage. I do have a shed but it's pretty rammed already.
Yes, essentials do vary as we all cook differently, I suppose I was just curious about a more streamlined/multipurpose approach

I have an electric pressure cooker which has made my stock pot redundant.
I use a Pyrex jug in the microwave for rice. I use Pyrex jugs for all sorts- but not measuring! I have several sizes and do beans in them, jelly, whatever.

microwave is part of the capsule, too!

small and big sauce pan are redundant really, middle size still gets used.

I think every kitchen should have pull out drawers where the kickboards are! You can fit a load of seldom used stuff in there. Sorry I didn't do it all around my kitchen when remodelling it, as it is I just have space under the island and have put pull out thingies there that hold a lot of my baking trays.

Me too. If we don’t move soon, I’m getting them put in.

I have three le Creuset casseroles (1 wide and shallow) that I use for stock, pasta, stir fries ,bread and almost everything else. I also have a medium stainless steel saucepan that is used regularly for peas , baked beans, boiled eggs etc. I have a non stick milk pan for porridge chiefly that gets used a lot in the winter. I also regularly use a non stick frying pan, a griddle pan ( no grill) , a lasagne type ceramic dish and a gratin dish, a large and a small meat roasting dish and a large and a small baking tray.Apart from the non stick pans, nothing is less that 30 years old. Hidden away in the corner cupboards I have odds and ends of cake tins, bun tins, a very large saucepan for occasional use, a steamer, asparagus saucepan, an old frying pan , non electric kettle, serving dishes etc. We do have space to keep these things but the vast majority are inherited/ acquired and I wouldn't have spent money on them.

Anything you haven't used for a year or more, put aside for now. Discard in a few months time when you're sure you won't use it again.
I donated my barely used slow cooker when I moved & had a smaller kitchen.
2 months later, change of job meant working hours were different & I needed a S.C.