Encyclopedia of Kitchen Utensils and Other Instruments

Brushes/Basters
Indispensable for basting and glazing foods with butter, oil or sauces. Available in various shapes, sizes
and materials.

Can Opener
An electric opener quickly handles a large volume of cans. Choose a good handheld opener as a backup or
if counter space is an issue.

Colander
For draining pasta and washing vegetables. Available in various sizes and materials. Your largest colander
should fit in your sink.

Food Mill
The food mill produces purees by forcing soft solids through a perforated disk while leaving the hard solids
behind.
Garlic Press
A hinged device that provides leverage to quickly compresses garlic through perforations to ready it for
cooking.

Grater
Essential tool for grating and shredding cheese, nuts, vegetables, chocolate and more with different
surfaces from fine to course.

Jar Opener
Special tool reduces the force required to open lids by creating extra leverage to remove stubborn tops
from jars of various sizes.

Ladle
A long handle and deep bowl make this tool essential for transferring soups and sauces from pots to
waiting bowls and plates.
Mandoline
Interchangeable blades quickly and evenly slice, crinkle cut and waffle cut vegetables and fruits to your
desired thickness.

Masher
Typically an upright handle attached to steel wire in pattern that makes it easy to crush soft foods like
potatoes and beans.

Measuring Cups
Every kitchen should have two types of measuring cups and spoons for measuring both liquid and dry
ingredients.

Measuring Spoons
Every kitchen should have two types of measuring cups and spoons for measuring both liquid and dry
ingredients.
Mixing Bowls
Bowls with 1- to 6-qt. capacities are a must. Bowls that nest are easier to store. Available in a variety of
materials.

Peeler
Peel skin from produce, Make curls from hard cheese, removing strips of orange and lemon zest, creating
chocolate shavings and more.

Salt & Pepper Mills

Scale
Most professional bakers prefer to weigh ingredients with scales rather than by volume because it’s more
accurate.
Sieve
Typically a stainless steel strainer with a fine mesh used to separate unwanted bits from food and sauces
during cooking.

Skimmer
A long-handled tool with a perforated or mesh disk that serves to remove small unwanted bits from pots
and pans.

Slicer
From meats to cheeses, fruits and more, these tools make quick work of creating perfectly even, uniformly
shaped slices.

Spatulas
An everyday tool various shapes and lengths with a thin, flat end that slips easily under foods to turn, lift
and transfer to plates.
Spoons
Slotted or regular, wooden or metal, spoons of various shapes and sizes are a must for stirring, skimming,
serving and more.

Strainer
Tool with a mesh cavity useful for straining fine particles from sauces, straining tea, removing liquid from
food and more.

Thermometer
Indispensable tool takes the guesswork from roasting and lends itself handily to a variety of other kitchen
tasks.

Timer
Every kitchen needs a timer. Two timers are even better. Digital timers are easy to read, while analog
require no batteries.
Tongs
For grasping, gripping and lifting food to turn or serve. Available in varying lengths with metal or silicone-
coated ends.

Whisks
Flat, Balloon, Galaxy, Cocktail, Bubble, the list goes on. A kitchen basic in various shapes for blending and
whipping.

Zester
A narrow, fine grater for zesting citrus, grating chocolate and creating fine wisps of parmesan and other
hard cheeses.

Asparagus Pot
Tall like a stockpot yet much more narrow. Its long, slender body is ideal for steaming asparagus, corn
and tamales.
Multicooker
A tall, straight-sided stockpot that includes inserts for pasta and more, expanding its versatility beyond
soups and stocks.

Pressure Cooker
For faster cooking, this pot has an airtight lid that builds up pressure raising the internal temperature
higher than otherwise possible.

Roasting Pan
A sturdy pan essential for roasting chicken, turkey, ham, beef and more. Often includes a V-shaped rack,
a nice bonus.

Casseroles
Often larger and deeper than a typical baking dish, a casserole lets you take its namesake dish easily from
oven to table.
Saucepan
The most often used pan in the kitchen is round with relatively high, straight sides, a long handle and a
tight-fitting lid.

Crepe Pan
Similar in shape to a skillet, the crepe pan has extra-low sides that allow for easing lifting, turning and
transfer of crepes.

Saucier
A broad, bowl-shaped saucepan with gently curving sides that allow whisking, stirring, sautéing and
reducing of sauces.

Double Boiler
A standard saucepan with an insert that nests inside designed to gently cook delicate foods without fear of
scorching.
Sauté Pan
Straight, high sides and a tight-fitting lid make this versatile pan useful for sautéing as well as browning
foods.

Dutch Oven
Traditionally constructed of heavy cast-iron, this essential for one-pot meals has a flat bottom, high sides
and a tight-fitting lid.

Skillet
A shallow frying pan with flared sides available in a variety of sizes and materials from cast iron to
stainless steel.

Egg Poacher
A metal insert with cavities that fit a cracked egg. It sits in a covered saucepan, keeping eggs perfectly
shaped as they cook.
Stockpot
Tall, straight-sided pot typically stainless steel and aluminum, designed for making stock but convenient
for soups, pasta or chili.

Fondue Pot
Traditional sets include a pot, long-handled forks, and base to hold fuel for keeping cheese, chocolate or
oil hot for dipping.

Griddle
A stovetop pan with a flat surface used for cooking pancakes, burgers and more. Two-burner versions
create a large cooking surface.

Wok
The indispensable pan of the Chinese kitchen with high, sloping sides and curved base, for cooking food
quickly over high heat.
Grill Pan
Grill pans have a raised grid or ridges that leave dark grill marks on the surface of steaks, vegetables,
sausages or other foods.
Pasta Maker
Italian pasta-maker produces smooth sheets of fresh pasta from your dough with
each turn of the handle

Mandoline
The ideal slicer and chopper for stir-fries, salads and other dishes, this Asian
mandoline has three different cutting blades. Includes finger guard attachment.

Salad Spinner
Colander

Digital Scale

Dry Ingredient Measuring Cups

Measuring Spoons

Egg Slicer

Cutting Boards
Digital Thermometer

Mortar and Pestle

Spiral Vegetable and fruit slicer

Garlic Press

Cutting Board

Pepper Mill
Silicon Spatulas

Spatulas or Turners

Whisk

Ladle
Tongs

Potato Masher

Serving Spoon

Spaghetti Server
Can Opener

Oven Mitts

Pot Holders
Silicon Basting Brushes

Mellon Ball Scoop

Sifter
Pasta Fork or Pasta Server

Cookie Sheet