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Equipment
10″ or 12″ cast-iron skillet
Baking dish (optional, for baked version)
Basting brush
Box grater or food processor
Cast iron skillet
Chef’s knife
Cooling rack
Cutting Board
Electric mixer or whisk
Fine mesh sieve (optional)
Foil
Griddle or large skillet
Grill
Hand mixer or stand mixer with whisk attachment
Knife and cutting board
Knife
Large mixing bowl
Large saucepan
Large skillet or frying pan
Large skillet or saucepan
Large stock pot
Large stockpot
Measuring cup (specific to rice cooker, usually 3/4 cup)
Measuring cups and spoons (for scratch dough)
Measuring cups and spoons
Measuring spoons
Meat thermometer
Mixing bowl (for scratch dough)
Mixing bowl
Mixing Bowls
Paring knife or apple peeler
Pastry brush
Pastry cutter or fork
Pie dish
Pie tins
Plastic wrap
Rice cooker
Rice paddle or fork
Roasting pan with rack
Rolling Pin
Scale
Sheet Pans, half size
Small saucepan
Spatula
Stand Mixer
Stockpot
Strainer or colander
Strainer
Tongs
Whisk
Wooden spoon