Unless otherwise noted the "How to" links in Techniques are to Better Homes and Gardens which has good explanations, nice pictures, and the odd video.

Ingredients and
Basic Equipment

Virtually all pots and pans are now available with a variety of 'non stick' surfaces for reasons which have more to do with the manufacturers bottom line than with your requirements. Well seasoned cast iron and high carbon steel have long been the non stick pans of choice in professional kitchens. As good as they may be they are not the equal of a new coated non stick pan. Few would dispute that non stick is invaluable for eggs and crepes. Many will argue that those two applications are all that it is good for. Among the opposing views on non stick pans (and what they are worth) are none other than Serious Eats and epicurious. My money is on the cheap ones. It just doesn't matter how much you pay the coatings don't last, even ceramic, and require way too much babying.

Not So Basic Equipment
Safe Internal Cooking Temperatures

"The Government of Canada is committed to food safety. Health Canada establishes regulations and standards relating to the safety and nutritional quality of foods sold in Canada. Through inspection and enforcement activities, the Canadian Food Inspection Agency verifies that food sold in Canada meets Health Canada's requirements."

Well that's the official line. Health Canada includes chocolate milk in the food guide, CFIA kills healthy sheep and lets meat packers process meat covered in shit (unless it's for export). Neither agency retains much credibility but we're stuck with them. The following charts have their take on food safety with observations about current practice.
See the complete charts at

Meat, poultry, eggs and fish Official Real World
Beef, veal and lamb (pieces and whole cuts)
Bleu (Extra rare) 46 to 49°C (115 to 120°F)
Rare 52°C (125°F)
Medium-rare 63°C (145°F) 55 to 57°C (130 to 135°F)
Medium 71°C (160°F) 57 to 60°C (135 to 140°F)
Well done 77°C (170°F) 68+°C (155+°F)
Organ meats 1 74°C (165°F) 63 to 68°C (145 to 155°F)
Ground meat and meat mixtures 71°C (160°F) 71°C (160°F)
Mechanically tenderized beef (solid cut)
Beef, veal 63°C (145°F) We seem to be pretending this problem doesn't exist. Some other countries treat non-intact meat and boned, rolled roasts the same as ground.
Steak (turn over at least twice during cooking) 63°C (145°F)
Pork (requires 3 minute rest time)
Medium rare 63°C (145°F)
Medium 66°C (150°F)
Well done 71°C (160°F) 71°C (160°F)
Breast 74°C (165°F) 74°C (165°F)
Thigh, leg 74°C (165°F) 79°C (175°F)
Whole 82°C (180°F) same as above
Giblets1 74°C (165°F)
Ground meat and meat mixtures 74°C (165°F) 77 to 79°C (170 to 175°F)
Egg dishes 74°C (165°F) 4
Fish 70°C (158°F) 70°C (158°F)
Shellfish 74°C (165°F) 4

1Health Canada does not list offal so I took the numbers from other countries (there was little variation). It is widely held that offal is unpalatable when cooked to these 'safe' temperatures.
2Given the sorry state of poultry in North America it is at best imprudent to ignore these temperatures.
3Hewing to this standard means that all eggs must be hard cooked. Probably isn't going to happen.
4It is not generally possible to measure the temperature of these items in a home kitchen.
Now that you know the safe cooking temperature the real goal is 7.0 log10 relative reduction of Salmonella. See the long story

Recommended storage times

Food Refrigerator
Meat, poultry and eggs
Fresh beef, veal, lamb, and pork steaks 3-4 days 6-12 months
chops 3-4 days 4-6 months
roasts 3-5 days 4-12 months
Variety meats: tongue, liver, heart, and kidneys 1-2 days 3-4 months
Ham cooked whole ham 7 days 1-2 months
cooked half ham 6-7 days 1-2 months
cooked slices 3-4 days 1-2 months
Hamburger and stew meat 1-2 days 2-4 months
Ground turkey, veal, pork, and lamb 1-2 days 3-4 months
Chicken and turkey whole 1-2 days 1 year
pieces 1-2 days 6-9 months
Giblets (heart, liver, kidney and gizzard) 1-2 days 3-4 months
Hot dogs (Use by 'Best Before' date) opened package 1 week 2 weeks
unopened package 2-3 months 2-3 months
Luncheon meat (Use by 'Best Before' date) opened package 3- 5 days 1- 2 months
unopened package 2 weeks 1- 2 months
Bacon and sausages (Use by 'Best Before' date) bacon 7 days 1 month
raw sausage (chicken, turkey, pork and beef) 1-2 days 2-3 months
Eggs fresh raw Use by 'Best Before' date 4 months (blended eggs)
fresh yolk and white 2 - 4 days 4 months
hard cooked eggs 1 week Not recommended
Cooked fish 1-2 days 4-6 months
Fatty fish: mullet, ocean and sea perch, char, sea trout, striped bass, salmon, mackerel, bluefish and tuna 2-3 days 2-3 month
Pollock, ocean perch and sea trout 2-3 days 4 months
Fresh lean fish: cod, flounder, haddock, halibut and perch 2-3 days 3-6 months
Smoked fish Herring 3-4 days 2 months
Cold-smoked salmon and white fish 5-8 days 2 months
Hot-smoked salmon and white fish 14 days 6 months
Other smoked fish 1-2 weeks 4-5 weeks
Opened canned fish 1 day Not recommended
Food Refrigerator
Lobster Cooked 1-2 days 6-12 months
Tails 1-2 days 6 months
Shrimp Raw 1-2 days 6-12 months
Cooked 3-4 days 3 months
Crab Cooked 3-5 days 2 months
Clams and mussels De-shelled (shucked) 1-2 days 3-4 months
Scallops De-shelled (shucked) 1-2 days 3-4 months
Live oysters De-shelled (shucked) 1-2 days 3-4 months
Opened canned shellfish 1 day Not recommended
Leftovers and prepared foods
Leftover cooked meat and poultry meat and casseroles 3-4 days 2-3 months
gravy and meat broth 3-4 days 2-3 months
fried chicken 3-4 days 4 months
poultry casseroles 3-4 days 4-6 months
plain poultry pieces 3-4 days 4 months
pieces covered with broth or gravy 3-4 days 6 months
Prepared salads macaroni salad and tuna salad 3-5 days Not recommended
(does not freeze well)
Cooked stuffing 3-4 days 1 month
Soups and stews (with meat or vegetables) 3-4 days 2-3 months