In order to make the most out of your cooking experience and time in the kitchen, then you simply have to make use of the best cookware, utensils, appliances and knives. Owning a few of these essential kitchenware items is vital in making the best out of your entire cooking experience. That’s why we’ve rounded up a list of 7 of the most important kitchenware items that you must have in your kitchen.
When stocking up your cookware cupboard, the rule of thumb is to try to cover your bases and make sure that you don’t skimp on quality. It’s important to choose high quality kitchenware since you make use of these items every day.
Non-Stick Frying Pan
As the name suggests, a non-stick frying pan has a surface designed to reduce the ability of other materials to stick to it. The non-stick surface allows food to cook without sticking to the pan, ensuring that the clean-up process is as quick and easy as possible.
The benefits of using non-stick cookware are that they are easier to clean, you can cook with less oil, better food releases as the non-stick coating prevents the food from sticking, and so on.
To prolong the life of your non-stick pan, keep seasoning it at regular intervals and replace it every three to four years.
Non-Stick Casserole Pot
A casserole pot is a large, deep pan used in both the oven and as a serving dish. You may also have heard of the term “casserole” being used in the title of a meal.
When “casserole” is used in the title of the dish then it basically means that the food is cooked and served in the same dish. That’s why it’s so important to choose a casserole (the cookware) that is both functional and eye-appealing at the same time.
Spoons, Whisks and Spatulas
All of these are necessary if you’re going to do anything in the kitchen. Wooden spoons are absolutely needed if you’re going to make soups and sauces. They’re incredibly functional and they look great in the kitchen too.
Whisks are great if you are creating salad dressings, sauces and they are very useful when mixing ingredients for baking.
Let’s not forget about the spatula! This kitchen utensil is useful for scraping the last bits from the blender or for making scrambled eggs, yum.
Oven Roasting Dish
A roasting pan or dish is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.
There are a few things to consider when choosing an oven roasting dish:
- The depth of the dish is important. If it’s too shallow, you’ll have gravy and sauces coming over the sides and if it’s too deep the oven’s hot air won’t be able to circulate. The ideal depth is 5 – 8cm.
- The material also plays an important role. While there is not one material that can be considered to be the best, there are still a few things to consider.
- Aluminium is a fantastic heat conductor, but it can also be too lightweight for heavy roasts.
- Stainless steel has the benefit of being easy to clean.
- Cast iron is a happy heat conductor but it can be rather heavy especially if you often roast large joints.
- The best size roasting dish depends on the contents. Your roasting pan should be at least 5cm larger on all sides than the meat you are wishing to roast.
A high-quality knife set is most definitely one of the most important pieces of essential kitchenware that you can own.
Razor-sharp and comfortable to hold, professionally crafted knives will increase your confidence and efficiency in the kitchen. Less effort in preparation also means that you’ll have more time to enjoy cooking, which is exactly what we’re all about.
The right tool for a task makes it easier and creates better results. It’s why professional chefs and home cooks alike reach for their professional-quality chef’s knife for most of their prep work in the kitchen.
Did you know?
The tip of a classic chef’s knife has a rounded taper (blade). It helps with the rocking action that makes chopping and slicing more efficient. By keeping that front tapered part of the knife in contact with the chopping board, you can rock the knife and make quick work of mincing an onion.
The best kitchen knives are made from steel, not ceramic. Although ceramic is one of the hardest known materials, these knives often start out sharp and may retain their sharpness longer than knives with steel blades, but ceramic blades are also prone to chipping and cannot be sharpened by a home cook.
And that’s why the top knife manufacturers use steel. Most of the popular German and French knife makers use stainless steel blades.
Some of the best chef’s knives are made with Damascus steel. This means that the knife-maker melts both stainless steel and carbon steel together and then repeatedly forges the metal.
This process produces beautiful wavy patterns in the steel. It also creates a blade that can stay sharper longer than carbon steel if properly honed.
More than just metal determines the cutting characteristics of a professional chef’s knife. The cutting edge angle can make a difference in the blade’s sharpness. The more acute the angle of the knife blade, the sharper the edge. And different kinds of manufacturers make knives with different edge angles.
Japanese knife manufacturers and brands usually create a blade angle of 7 to 8 degrees on both sides of the blade, which leads to a 14 to 16 degree bevel. This narrow cutting angle slices through meat without damaging the protein’s cellular structure. Because these knives are so sharp, they preserve the texture and flavour of the meat or fish. The harder alloys preferred by some knife-makers allow the steel knife edge to maintain the bevel.
The Japanese also have their own style of knife, similar to the chef’s knife, called the santoku knife. It has a shorter blade length than the standard 8-inch chef’s knife and features a sheepsfoot blade shape that’s thinner than a chef’s knife.
A santoku knife may only have a bevel on one side of its blade. It’s become such a popular knife that non-Japanese knife manufacturers, such as Switzerland’s Victorinox Fibrox, now make them.
German knife manufacturers prefer to add just a couple more degrees to each side of the bevel. They tend to create a 10 degree angle on each side for an overall 20 degree bevel. This creates a beefier feel and can take more abuse such as powering through a frozen pork chop or an acorn squash.
German knives like the Wüsthof Classic are crafted heavier than their Japanese counterparts so the weight of the knife can help to cut through the ingredients, unlike the Japanese knives, which instead rely on the extra sharpness that they get from their narrower cutting angle.
We just absolutely love pasta! The thought of being able to bring Italy to your kitchen is just superb.
There are so many different types of pasta dishes that you can create. One of the essential kitchenware items that you need when crafting your favourite pasta is a colander.
A colander, also known as a cullender, is a tool that you can use to strain foods such as pasta, rice and other vegetables.
Essential in the act of food preparation is the cutting board. The best type of cutting boards are made from breathable bamboo, whereas granite and glass are hard, inflexible surfaces that really aren’t great for the preservation of your knives.
Did you know?
Kitchenware needs the fastest replacement as they are used daily and sometimes even more than just once per day! Better make sure you have the most durable and the highest quality kitchenware then.
Since you actually want to enjoy yourself in the kitchen, it’s important not to compromise on the quality when choosing your kitchenware.
That would be our list of top kitchenware tools and gadgets that you absolutely must have.
While you’re here, why not learn how to make some No-Bake Oreo Fudge by following along here.