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Be prepared for quick weeknight dinners with a fully stocked pantry. These are the staples every kitchen must have at all times. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. This list includes the shelf-stable pantry items that most home cooks need.

Some need to be refrigerated after opening but can otherwise be stored at room temperature. For items without a “best by” date on the package, write the date you purchased or opened it on the package. Some things, like baking powder, are more sensitive. When you notice something getting low in the pantry, add it to your grocery list right away so you don’t run out.

When restocking the pantry, rotate items. Move older items to the front so they get used first. Not everyone needs multiple types of oil and vinegar, but it’s good to have at least a couple of options for each. Both are used in countless recipes, including dressings, marinades, and sauces, and most keep for up to two years. Extra-Virgin Olive Oil: Perfect for cold and low-heat applications, such as salads, pasta, dressings, and dips.

It will smoke when heated too much and has a one-year shelf life. Frying Oil: Whether you choose canola, peanut, vegetable, or another type of oil, have at least one option with a high smoke point. Cooking Spray: A convenient item that quickly greases baking pans. Apple Cider Vinegar: Useful in marinades, this lightly flavored vinegar is also found in sauces, condiments, and healthy beverages. Balsamic Vinegar: With its sweet, smoky flavor, balsamic vinegar has many uses in the kitchen. Distilled White Vinegar: Used in small quantities, this ordinary vinegar is an economical addition to the kitchen that doubles as a cleaning product.

Don’t buy “cleaning vinegar” because it’s not for food. Red and White Wine Vinegar: Red wine vinegar is great for hearty food and dark meats, while white wine vinegar is excellent for chicken and fish dishes. Rice Vinegar: The mildest vinegar, it’s often used in Asian recipes. It’s versatile and adds a gentle acidity and sweet flavor to marinades. Every kitchen’s spice cupboard essentials are a little different.

It’s important not to overstock herbs and spices because they lose flavor after about six months. Pepper: An essential seasoning, black pepper is available ground and as whole peppercorns. Salt: Also necessary, consider stocking both table salt and coarse-grained kosher salt for a well-rounded selection. Dried Herbs: Basil, oregano, parsley, and thyme will handle most dishes.