Indispensable Kitchen and Cooking Tools

One of my very favorite things to do is shop in a kitchen store. From good Dutch ovens, to wooden spoons I have made a list of essential and indispensable tools for use in the kitchen, take stock, if you have had some utensils for a while, maybe it's time for new ones?
Knives:
get the ones where the tang is bolted to the handle(cuisinart,paderno) get ones that you have held in your hand, that you are comfortable holding- utility, peeler,6-7 inch chef knife, 10 inch chef knife, bread knife,good shears, for cutting through chicken backs etc, boning knife, other knives are not needed, but you could get a plastic knife, to cut lettuce so it won't brown after cutting, lettuce corer;
Oven tools:
2-3 large sheet pans 11x15, use these for grilling veggies in oven or bbq, cooking pork chops in oven, pizza, free form pies, breads, sheet cookies, sheet pies, jelly roll cakes, etc most useful oven tool I own
1-2 roasting pans, stainless steel, different sized, with a removable rack,to do a large turkey or a roast of chicken, beef or pork, or a very large pan of lasagna, moussaka, Greek pasticio;
Various sized loaf pans, 8 & 9 inch round baking pans,8 & 9 inch square baking pans, 9x13 oblong baking pans,springform pans various sizes (cheesecake),bundt pan, muffin tins, large and small, angel-food cake pan, cookie sheets, pie plates, various sizes, pie weights;
Meat Thermometer
Candy thermometer
Bowls:
2 large stainless steel bowls, great for bread and pizza dough, can rise right in the bowl, coleslaw or salad mixing etc.
2-3 other sizes of stainless steel bowls, I use medium sized the most for whipped cream, icing, quick muffins, as a double boiler(bowl over pan of simmering water)
2-3 small 1-2 cup sized ceramic bowl, for microwave heating of frozen veggies, leftover sauce, gravy, soup
Measuring Cups, Spoons:
1-8 cup sized Pyrex measuring cup, I use this for lots of things including making microwave white sauce (béchamel) lots of room to measure and mix in this measuring cup, also ideal for measuring out ingredients for soups, stews canning, etc;
2-2 cup Pyrex sized measuring cups, try to get one with a lid;
1-2 4 cup sized measuring cups at least one should be Pyrex with a lid, ideal for keeping whipped cream fresh, small salads, storing fresh made sauces, rhubarb chutney, chocolate or caramel sauce, various washed berries, etc.
2-3 sets of steel measuring spoons,
2 sets each steel wet and dry measuring cups, plastic is cheaper but distorts over time;
Pans:
2-3 Dutch ovens, 2-1/2 gallon size, a tall stainless one for spaghetti sauce, chili, soup, stock, a 2 gallon size wider short ceramic one,for braising meat and stews, a 2-1/2 gallon size regular stainless one with an insert for cooking pasta, blanching veggies, etc
Sauté pan, crepe pan, flat cast iron flapjack pan, non stick flat grill pan(grilled chees)
Cast iron grill pan, has to be able to go into oven, (watch the handles, should be stainless or cast iron)
Cast iron pan, various sizes for making corn bread, apple tart, frying bacon, it's even heat will never let you down
Pots:
1-2 large 1 gallonsize stainless saucepan, for making oatmeal, cooking rice, polenta, custard, white sauce (béchamel) etc.
1-2 Medium stainless sauce pans used for cooking caramel, boiling eggs, and any other kind of sauce that you like
1 small stainless sauce pan for small jobs
Strainers, Colanders:
2-3 colanders, large, medium and small, get at least one that you can use to steam veggies, pot stickers, dim sum goodies, etc, and one that will suspend over the sink for draining pasta, draining and rinsing canned chick peas, beans or legumes, and for rinsing berries etc,
1-2 very small colander with a handle can be used with a funnel to strain oil you have used for frying etc.
Other Useful and Necessary Tools
Kitchen scales, measure in metric and imperial;
1 package of cheese cloth, used for bouquet garni,fine straining, used to strain plain yogurt to make greek style yogurt, etc.
Parchment paper, I hardly ever butter a cake pan, I use parchment; muffin tin liners
Silpat sheets, foil
Hand Blender, not the most expensive, but one of the most useful tools I have
Stand mixer or very good hand mixer
Food processor, with variety of blades, for chopping, shredding, slicing, grinding
2 Coffee mills, one for coffee, one for spices
Mandolin or VSlicer, very useful for even slicing of fruit and veggies, quick
Hand Tools:
3-4 wooden spoons various lengths; 4 rubber/silicone scrapers, (strong) at least 2 of these must take hot liquid, one or two of these for use in baking only; 2 pastry brushes, one for pastry, one for brushing sauce on meat; vented steel spatula, regular spatula; steel long handled spoon; 3-4 wire whisks several sizes, one covered whisk for use in ceramic Dutch oven, prevents scratches; flat handled wire skimmer/strainer, to strain meatfoam(when boiling meat the scum comes up must be skimmed off) skimming jam/jellies, congealed fat, use also for poached egg retrieval and draining;1-2 flat angled wooden scraper, to prevent thick sauces from sticking to the bottom; 2-3 rolling pins, various sizes, with and without handles, for large and small pastry/ taco/dumpling rolling; 4-5 scoops various sizes, use for cookies, meatballs,muffins,etc, (equal sized=even cooking); 2-3 ladles, various sizes; cherry/olive pitter; wooden citrus juicer; several sizes of tongs, make sure one is long handled; garlic press; citrus press; pizza wheel cutter; micro plane/hand grater for cheese and spices; citrus zester; mortar and pestle; v arious sized funnels for filling salt/pepper shakers, bottles etc.; potato masher, potatoe ricer;meat tenderizer,(looks like a double head hammer) stainless one piece;2-3 various sizes off-set spatula, for frosting cakes and flipping pancakes/crepes; box grater.