KITCHEN ESSENTIALS

The cutting edge is called the bevel, where the metal narrows to a fraction of a millimeter.

An essential guide to KNIVES

A few select knives meet most kitchen needs.

Many chefs consider good-quality, durable, sharp knives among their most prized possessions.

How knives are constructed

Knives are either stamped or forged. The most widely sold are lightweight stamped blades, made by punching a hole out of a sheet of steel. Forged blades are made by beating, heating, and cooling metal, which forces metal atoms into minute crystal clusters, creating a more durable “fine-grained” metal. The following is a guide to the basic knives every cook should own.

SERRATED KNIFE

Use for Foods that have a tough crust or smooth, delicate skin, such as bread, cake, or large tomatoes where precision isn’t required. What to look for A long blade, a comfortable handle, and deep, pointed serrations.

Carbon steel

This metal is a simple blend of iron and carbon (unlike other steels that have extra elements added). A well-cared-for blade can stay sharp longer than stainless steel, but carbon steel is prone to rust; so knives require careful maintenance, cleaning, drying, and oiling.

Stainless steel

Chromium is added to the iron–carbon mix to produce a more flexible, rust-resistant steel. Good-quality stainless steel has a fine grain for sharpness, and it can be alloyed with other metals for durability. Easy to sharpen and strong, stainless steel is often most practical for the home cook.

Ceramic

Very sharp, light, and hard, ceramic blades are a good choice for cutting through meat. The blades are usually made of zirconium oxide, ground to a razor-sharp edge. The blades don’t rust, but are hard to sharpen and don’t flex like steel, so they can easily break or chip if they hit bone or are dropped.

A carving knife should be thinner than a chef’s knife as it is used to make the finest of cuts.

Comfort and grip are more important than the actual handle material.

PARING KNIFE

Use for Slicing, peeling, coring, and delicate work such as stripping out vanilla beans. What to look for A thin blade that’s either spear-pointed, or, for fast, precise cuts, is flat so it’s flush with the board.

When the blade broadens near the handle, this is called a “bolster” and indicates a forged metal.

The blade can extend fully or partially through the handle, known as its “tang.” A full tang gives more flexibility.

A large curvature has a rocking movement for fine chopping, while a flatter curve is ideal for slicing.

CHEF’S KNIFE

Use for Finely slicing, dicing, disjointing large cuts of meat, and crushing garlic cloves with the side of the blade. What to look for A handle that fits your hand and isn’t overly heavy. The knife should feel balanced and weighty enough to divide meat from bone.

Forged blades tend to taper toward the tip; stamped blades are the same thickness the length of the blade.

A shorter blade (2½–4in/6–10cm) allows for precision work.

Aim for fewer than 40 serrations and a thin blade. Fewer serrations will pierce skin more cleanly and with greater pressure.

CARVING KNIFE

Use for Making thin cuts of meat from a large cut. What to look for A long, thin, very sharp cutting edge with a pointed tip. It should have less curvature than the chef’s knife as it’s for slicing rather than rocking.

Sawlike points exert intense pressure over a tiny area to puncture the surface, then the scalloped blades slide into the crevices to slice food open.

4 quart (20cm) saucepan for large portions of rice or pasta, and soups, stews, and stocks.

Stainless steel–clad aluminum is easy-care and heat-efficient. 3 quart (18cm) saucepan for cooking small meals and boiling vegetables.

An essential guide to POTS AND PANS

A good core collection helps to give great results.

The type of metal you choose for your cookware affects how food cooks, but more important is a pan’s thickness: the thicker the base, the more evenly the heat from the burner spreads across it. Corrodible metals such as carbon steel and cast iron should be “seasoned” before first use by heating with oil three or four times to form a nonstick “patina.” Store-bought nonstick pans have a waxy resin, but this degrades above 500ºF (260ºC), so they suit delicate foods that stick, such as fish.

Stainless steel

Heavy, durable stainless steel is good for everyday saucepans, but conducts heat poorly (unless clad around aluminum or copper), and food sticks easily. The shiny surface makes it easy to see when food is browning when deglazing or making a sauce.

Copper

Heavy and expensive but responsive to temperature changes, a thick-based copper pan conducts heat faster than other materials. It reacts to acid and may be coated to avoid discoloring food and leaving a metallic taste. It’s too heavy to suit sauté pans or woks.

Aluminum

Conducts heat quickly, making it very responsive to temperature changes, but loses heat rapidly off the stove. It is lightweight, so good for frying pans, sauté pans, and saucepans. “Anodized” aluminum has a coating to keep it from reacting with acidic foods.

WOK

Use for

Stir-frying over the hottest flame, steaming, and deep-fat frying.

What to look for

A tight-fitting lid, a thin base, and long sturdy handle. Avoid nonstick, which won’t tolerate high stir-frying heats. Carbon steel is ideal; to season it, scrub off the existing oil coat, heat to blacken, add oil to smoke, then rub off the oil when cool. Do this 3–4 times before use. Carbon steel is sturdy but heat-responsive.

CAST-IRON SKILLET

Use for Root veg, meats, sticky foods (if seasoned), putting under the broiler and in the oven. What to look for A long, heat-proof handle (cast iron retains heat) and a grip handle to aid in lifting.

2 quart (16cm) saucepan for melting butter, caramelizing sugar, making sauces, and poaching eggs.

ROUND CASSEROLE DISH

Use for Slow-braising meats. What to look for A tight-fitting lid and easy-to-grasp handles. Although heavy, cast iron is ideal because it keeps a steady temperature, and an enamel interior is durable and doesn’t react with acids.

SAUCEPANS

Use for

Sauces, stews, soups, stocks, boiling vegetables, rice, and pasta.

What to look for

Lids to retain moisture, and an extra small-grip handle on large pans to aid in lifting. Heat-proof handles are oven-friendly. Cast iron retains heat for slow cooking.

Long handle

Carbon steel

This heats up faster than stainless steel, but like iron, it rusts and reacts with foods, so it needs to be seasoned to make it as durable as stainless steel. It is best for woks, frying pans, and skillets. A round base, rather than oval, heats evenly over the burner.

10IN (24CM) NONSTICK FRYING PAN

Use for Delicate fish, eggs, and crêpes. What to look for A thick base and thick nonstick coat— choose from a reputable supplier.

Cast iron

Very heavy, cast iron is dense and heats slowly, but, once heated, it retains heat well and is ideal for browning meat in a skillet or casserole. Bare cast iron rusts and reacts with acidic foods, so season it to form a protective nonstick seal and clean carefully.

Lightweight stainless steelclad aluminium makes it easy to toss food. A thick base spreads heat and avoids hot spots.

Curved sides are ideal for whisking and gravies.

When seasoned, cast iron is nonstick, but avoid abrasive cleaners.

Small grip handle

12IN (30CM) SAUTÉ PAN

Use for Searing and frying large batches; creating sauces and large meals. What to look for A tight-fitting lid to hold moisture, a long handle, and a moderately heavy base.

MEASURING CUP

A clear tempered glass jug accurately judges liquid volumes. Because of water’s surface tension, it is tricky to judge its natural downward bulge in a cup.

An essential guide to UTENSILS

Different models and materials will suit particular cooking needs.

It’s difficult to make good food without the appropriate tools. A handful of key utensils will enable you to craft fantastic dishes.

What you need

There are more materials and varieties of kitchen tools and utensils than ever before, but when choosing, carefully consider the pros and cons of each piece of equipment. Not every invention is a step forwards—pay attention to how versatile it is and how the material works with different ingredients.

DIGITAL SCALES

Good-quality ones are more precise than analogue. Look for a base that accommodates a large bowl, a weight capacity of at least 11lb (5kg), a clear display, and accuracy to a tenth (0.1) of a unit.

HONING STEEL

Metal steels realign and straighten a worn knife edge, rather than sharpen it. Choose a heavy steel, 10in (25cm) long. Diamond-coated and ceramic steels grind some metal off, so can partially sharpen knives.

OTHER USEFUL ITEMS

· A Y-shaped peeler can be used by left- and right-handed cooks. Choose a sharp blade with a 1in (2.5cm) gap between blade and handle to prevent clogging. · For turning and lifting food, look for tongs with a firm spring action and scalloped fingers. Heat-resistant silicone ends can be used on all surfaces. · Look for a food processor with sharp, sturdy blades, a dough blade, slicing and shredding disks, and a motor housed under the work bowl (rather than a belt). · Choose a masher with a long, rigid metal handle and a mashing disk with small, round, rather than wavy, holes. · Useful cake-pan features include a quick-release clasp and removable base. · For a mortar and pestle, opt for a hard, slightly rough surface, such as granite.

ROLLING PIN

Wood holds flour well and doesn’t conduct heat from the hands. Opt for a handleless, long pin with a tapered shape for pivoting and tilting.

BALLOON WHISK

Choose a balloon-shaped whisk with at least 10 wires for versatility and efficiency. Metal gives whisks a hard edge that aerates well and breaks up fat globules. Silicone whisks are an alternative for nonstick surfaces.

GRATER

Choose one with a large grating surface. A sturdy-based four-sided box grater has holes for coarse shredding, fine grating, zesting, and powdering.

METAL SIEVE

Metal wires produce a very fine-mesh sieve to keep the smallest particles from passing through. A hook opposite the handle lets a sieve rest over a pan.

THERMOMETER

Look for one with a probe that can rest in a pan. Those that read to 410ºF (210ºC), can also be used for caramelizing sugar.

MIXING BOWLS

Stainless steel lasts a long time, but can’t be put in a microwave. Tempered glass is heat-resistant and microwave-friendly. Ceramic and stoneware can chip, are slow to warm, so ideal for working with dough.

SLOTTED SPOON

Look for a long-handled, deep-bowled spoon. Stainless steel is thin and rigid so more adept at sliding under floating morsels than bulkier plastic or silicone.

LADLE

A long-handled, stainless steel ladle skims fat and froth from a stew or stock. A ladle made from one piece of metal will last longer than one with a welded-on bowl.

METAL SPATULA

A broad, long, slotted spatula that is thin and flexible is ideal for sliding under delicate foods. For nonstick cookware, use a sturdy plastic or silicone one.

RUBBER SPATULA

A rubber spatula is ideal for delicate work, such as folding in whipped egg whites or tempering chocolate. A heat-proof silicone spatula is best for hot foods.

WOODEN SPOON

Wood is easy on nonstick surfaces and metal and is a poor conductor of heat, so the handle stays cool in hot food. A porous material, it absorbs food particles and flavors so it needs thorough cleaning.

CHOPPING BOARD

Durable and good for all foods, wooden boards have “give” so they don’t dull knives, unlike granite and glass. Plastic traps bacteria in grooves, while wood has bacteria-killing tannins, making it a hygienic choice.