Hey Cheftalk users and perusers. /img/vbsmilies/smilies/chef.gif Brand new to-be chef here. Turned 21 and just moved into an apartment. I love the freedom! But cooking... Whew... What another story. I'm learning to love it. And, making great food I look forward to eating seems to be the only way to coerce this relationship. Right now I'm in the process of cleaning this kitchen (it is so gross..) while taking inventory and could use some help. /img/vbsmilies/smilies/confused.gif I inherited a solid (you'll see what I mean) amount of cookware my parents never used, found some more at goodwill, and some more at flea markets, BedBath&Beyond, Walmart, etc, etc, etc, etc. I'm wondering if there's anything important that I am forgetting or overlooking. Dirty Drawers... -Stoked on sharp steak knives (they should make that one word) -Some varied plastic spatulas (one with a curve, one straight, one that is almost ladle like) *There's moths. so I put bay leaves in some of the cabinets/cupboards/drawers. No more moths /img/vbsmilies/smilies/laser.gif Lame. The ruined bottom rack is removable so I probably could clean it, but it's going to take a whole day. Cool little tray/rack for the toaster oven. Really hope I can save these. Any tips? Cleaning solutions? I really need to replace this peace of crap... Or better yet never use one again. Although some foods are just better in a microwave. And Popcorn... The bottom of my plastic goodwill strainer is disgusting and has what I'm guessing is caked on starch. Really gross.. going to be a pain when I get to it. Any easy kitchen hacks I could use to clean this bad boy? Not looking forward to cleaning every single hole... Oh yeah... goodwill ladle, fancy stainless spatula, and a ______? knife. All I know is it's strong and sharp. Do you guys think I need to invest in a real knife set in the future once I have a grasp on things? I'm super comfortable with one knife for now. I have a sharpening stone from back packing. What are different knives good for? Two Cast Iron skillets I inherited. According to the internet they were in rough shape. - I used nothing but bacon to season the little one (it was only dry with some rust spots where it sat on the bottom. - Scrubbed raw and in the process of restoring he cooking surface of the large heavy "Emril" Skillet. I'm thinking about using peanut oil or vegetable shortening to season this one. What about sesame/olive/canola? What are the taste and smoke benefits of using different oils to season/cook my food? I'm digging the oldschool. - One cast iron.... grill skillet? I think? It's also from the "Emril" line but it seems to be a few years newer and unused. Should I wash it or add to it's factory seasoning? We got some tongs... coffee. Coffee... and... a cutting board which I saved with lemon juice. - A "CuisineArt" nonstick pan. It's under the specific line "Green Gourmet". It has 0 scratches and appears to be brand new. I know that non-stick can be sketchy at high temps/scratched/old. Should I be concerned. Anyone know anything about this make/model? Care instructions? -A "Krona" large SS pot. It seems quality. It's definitely stained though. I can't seem to find a remedy via the internet to take the tarnish out of it. Living in a place with hard water is hard. Also.. a Tri-ply encapsulated base? Whatever that means. Sounds good. Brand New "Calphalon" pot. It's unscratched. And bought in 2013. I heard the new hefty ones like this guy are much safer and durable than the old version. Any opinions? Should I use it or lose it for a cast iron pot (or a small dutch oven) on to keep with the rustic theme that seems to be going on in my apartment. It feels like a real quality piece. Happy Fridge I spent a day cleaning is happy. Ugh... All the cabinet bottoms are like this... and literally impossible to clean. Think putting cloth or pads in there would be the right course of action? It's small, it's crude, but I think I have almost everything I need to be(come) a competent chef... I'm still left with some wants/questions. -Small saucepan. What material is best for this? -Cast Iron egg skillet. I've always loved flipping eggs on those bad boys. -Some glassware for baking. Anything I should take into consideration? -Knives? I'm clueless... sorry. How do I clean and fix the grout in this left for dead ceramic sink?... The water here is REALLY REALLY hard. I bought some (dishwasher aid) that's made to combat this... I hope it works. But can someone please give me a legit way to clean the calcium and mineral build up on all of my glass/stainless? There has to be some savvy way that ACTUALLY works. I've tried so many methods. /img/vbsmilies/smilies/mad.gif The food in this town is 80% god awful... There's literally no real asian food or market. Few restaurants that are actually good and not tourist traps. Etc, etc, etc... But the markets are amazing... and varied. I have every spice you've ever heard of. I can get everything natural/organic/hippy. Thank you guys.. I hope my food is as tasty as the local /img/vbsmilies/smilies/smoking.gif that inspires it. Can't wait to figure this stuff out to learn and grow my own style to get some recipes under my belt. Sorry again for being so naive... Parent's really blew it on the cooking lessons... which literally never happened once. Hell.. learning to to cook the bacon I used to season my mini skillet was an adventure. Thank's for the help guys.