Q&A with Chef Tyler Florence
Tyler: I think you need a super sharp knife. I think you need a big—like at least a 24-inch—wooden cutting board, and I think you need one good set of pots and pans. Then, inside that, you need three good pans. … You need a roasting pan. You need a good stockpot you make can make soup, chili, cook shrimp, push lobster, whatever you want in. And then you need a good size sauté pan—at least 12 inches, if not bigger. Something that has all-metal construction, preferably riveted not welded handles so it's not going to break.