College and shared kitchen checklist
For a dorm, check what your hall allows first; many ban hot plates. For a shared kitchen, a 10-inch nonstick skillet, a small saucepan and a sharp knife go far.
For a dorm room
When the room has a microwave but no stove.
Oatmeal, noodles, reheating leftovers.
One set each, washed after use.
Leftovers and snacks, with lids that seal.
For washing up in a shared sink.
Soup, beans and tuna.
For a shared kitchen
A few good pieces you'll use every day.
Eggs, quesadillas, stir-fried vegetables; easy to wash. Which size?
Pasta for one, rice, soup. Which size?
Roast vegetables and a tray of chicken at once.
One good knife does almost everything.
A small board that fits in your box.
Safe on a nonstick pan.
Draining pasta.
If you cook for friends
Pasta or chili for a group. Which size?
Baking and recipes with exact amounts. More
Salads, dough and marinating.
Before you buy
Read your housing rules first: many dorms ban hot plates, toaster ovens and other cooking appliances in rooms and allow only a microwave and a small fridge. In a shared kitchen, find out what's already there, then keep your own things in one labeled box so nothing wanders.