One of the first things to fill a new kitchen?
This Lodge cast iron. I have to admit it is my third version of the same skillet. The first I left in New Zealand, it's in storage somewhere. The second was bought in Moab, UT with my better half on a climbing trip. That pan got packed into my bottomless duffle and flew to Argentina where it now lives. The third is going to live in Vancouver.
Why cast iron?
It lasts forever, is non-toxic, heats evenly and browns meat like no other.
I have yet to achieve the level of non-stick on any cast iron that allows eggs to be cooked without half remaining stuck to the pan. But I remain hopeful.
If you were to start a new kitchen from scratch, what is the first item you would buy?