Stainless Steel Cookware- The Ancient Way Of Cooking And Eating

Stainless steel cookware confidently entered into the use of today’s hostesses. Shops offer a variety of stainless steel dishes- for every taste and wallet. We decided to help our readers understand this abundance. How to choose the right stainless steel dishes?

From what, from what, from what?

Of course, first of all, when choosing dishes from stainless steel, one should pay attention to its composition. Such utensils should be made of stainless steel that meets hygienic requirements and is suitable for deep drawing.

The best material for the manufacture of stainless steel is chromium-nickel steel 304. It produces the bulk of pots and pans for cooking on the stove. A worthy alternative to stainless steel 304 does not yet exist.

Due to the high nickel price, instead of steel 304, some manufacturers use stainless steels 202 and 201. In these grades, nickel is partially replaced by manganese. Cookware made from such stainless steel is often sold under the 18/10 marking and costs much less.

stainless steel cookware

Sometimes manufacturers call this steel “surgical” or “medical” to emphasize its particular utility and safety. Some medical instruments really make from the same stainless steel. However, like other, more prosaic things, such as watch cases, pens, and even banal paper clips.

In the production of dishes used another steel – 430. This is nickel-free ferritic steel. As a rule, the outer layer of the encapsulated bottom of pans is made from it, as well as domestic cutlery.

Imported spoons and forks, in addition to the 430 mark, are made from the same 430 steel, and also from stainless steel 304 and 202. Stainless steel 420 is used for the production of knives. All of them fully match with the needs for corrosion resistance of stainless steel dinner sets.

Do not try to check the quality of the material of stainless steel utensils with a magnet. Of the three main types of stainless steel – martensitic, ferritic, austenitic, only the first two are magnetized. But it has nothing to do with the quality of the dishes.

Behind The Steel Wall

Stainless steel cookware can be molded and stamped. Molded dishes are usually more expensive and are mainly used by professionals.

Stamped dishes are much cheaper. Usually, it does not have additional layers, and the temperature in it is poorly distributed, which is why food often burns. Such dishes are usually light and with a thin bottom.

In high-quality stainless steel kitchenwares, the thickness of the pans should be at least 0.5 mm (the thickness of the walls of premium class dishes is 0.8 mm), the thickness of the walls of pressure cookers and coffee makers – 1 – 1.2 mm Cookware with thinner walls is cheaper, but neither quality nor durable, they are not considered.

Choosing Dishes For Cooking

Most women consider the kitchen as the main premise of the apartment (house). This is their kingdom or even the whole universe!!! The abundance of culinary television shows, many sites on the same subject push modern women to creative experiments in the kitchen. Not surprisingly, this fact becomes: scientists estimate that a woman spends on the kitchen an average of three years of her life or 1,117 days. In the year it is about 18 full days!

To make this time as pleasant as possible, everything in the kitchen should be as comfortable, practical, and convenient as possible, including cooking utensils. We offer you an overview of modern dishes and general recommendations for her choice.

Materials for making utensils

For the production of dishes, the most technologically advanced are the following materials:

  • Stainless steel
  • Enameled
  • Cast iron
  • Aluminum
  • Ceramics
  • Heat resistant glass
  • Silicone

Stainless steel cookware.

The distinctive qualities of stainless steel dishes are lightness, lack of reaction with food products, and resistance to oxidation. If the dishes are made of very thin steel and subjected to overheating at high temperatures, it is deformed. Thin steel is usually used in the production of cheap stainless tableware. Savings are weird, buy cheaper and change more often. Therefore, when choosing dishes from steel, the main thing to pay attention to is the wall thickness of the product. The minimum allowable value is 0.5 mm, it is better to focus on thicker steel.

stainless steel dishes.

Also, the most important thing when choosing stainless dishes is the bottom. The so-called sandwich bottom has the best thermal conductivity – that is, there is a special heat-conducting disk in the stainless steel case. Dishes with such a bottom warms up perfectly and cools for a long time, which allows the dish to acquire a particularly tender stewed taste.

With the right temperature approach, steel dishes can last for a long time, because this material is quite resistant to mechanical stress. The main condition for the care of stainless dishes – it does not cool it artificially, that is, the pan must cool itself, then there will be no stains and white spots. Often when choosing steel utensils you can find type 18/10 marking. These figures are nothing more than a characteristic of the steel grade; they denote the percentage of chromium (18%) and nickel (10%) in the material. This brand has high corrosion resistance, oxidation resistance. Steel, marked 18/10, is rightfully recognized by chefs from around the world and is most often used by professional chefs.

It happens that despite the high-quality steel, the dishes darken, that is oxidized. Do not panic and get upset that you bought “some kind of nonsense.” Nothing terrible happened, just any, even the most expensive steel utensils on its surface has microscopic roughness due to which it can darken. Also, there are unscrupulous manufacturers who give the brand 18/10 steel of another (worse) quality. Before buying dishes, look for reviews and tests on the Internet.

Enamelware.

Enamelware with steel is approximately in equal proportions in popularity. It is beautiful, convenient to handle, but it was not without a fly in the ointment. The fact is that the use of such dishes is advisable before the appearance of the first cracks, chips, thus, the enamel cover of the product is broken, and it ensures the safety of the dishes.

The best option in case of damage to the enamel is to not use the dishes in the future for cooking, after all, it can find other uses in the household.

Stainless Steel Cookware: The Choice of Professionals

If you like to cook a little, you know for sure: good dishes are really important. Most manufacturers of luxury tableware increasingly produce collections of stainless steel. What is it good for, and why is it so loved by both brands and culinary specialists?

Durability and environmental friendliness

Stainless steel for tableware is the strongest alloy, mainly made of nickel and chrome. Pots, cups, cauldrons and other utensils from it serve for a very long time without cracks, chips, deformations, and scratches. Besides, the material is resistant to corrosion, does not oxidize and does not come into chemical contact with food.

If you compare the stainless steel with other popular materials for dishes, then she boldly wins on all counts. Enamel is scratched, chipped, in places of cracks rust. Cast iron in operation is comfortable, but the material itself is rather heavy and fragile. Well, and aluminum from pluses unless the low price and fast heating.

stainless-steel-vs-nonstick-cookware

Easy care

The Stainless steel kitchenwares practically does not cling to pollution and is easy to clean with an ordinary soft sponge. As a rule, it does not have to be rubbed strongly, since, in the presence of a non-stick bottom and smooth walls, food does not stick or dry. Of course, you should not zealous with hard brushes and abrasive powders, but in general, high-quality steel is not too easy to scratch.

For example, food can easily burn to the same enamel and dry, but it is impossible to clean the coating with brushes or caustic means – it will deteriorate. Cast-iron with pleasure absorbs fats at all, loves soot (especially on the outer walls), and does not like to launder absolutely.

So, if in the lists of your hobbies there is no item “three hours to wash the pan after dinner and suffer” – choose a quality stainless steel.

High-quality cooking

If we talk about the dishes for the stove, it is extremely pleasant to cook in Stainless steel cookware. And here it’s all about the bottom properties. By itself, the steel has a fairly low thermal conductivity, so that the dishes are well and evenly warmed up, they invented a three-layer, encapsulated bottom. The inner “working” layer of heat-conducting metals is aluminum, less commonly copper. On both sides, the “core” is covered with layers of steel.

Sometimes manufacturers add additional disks of high carbon steel to the aluminum layer or alternate layers of aluminum – steel – aluminum – steel and so on. Then we are talking about a 5-7-layer bottom.

As a result of these technical developments, we get dishes that quickly heat up due to aluminum or copper and cool down for a long time due to steel. The food in it practically does not burn, and often you can cook without oil at all.

Some models have a grooved bottom inside. Then the non-stick properties are even higher, and in the same saucepans, you can not only cook but also fry the products. For example, instead of separately steaming vegetables for soup in a pan, you can do it right in the pan.

Wooden vs Stainless Steel Utensils

There have long been questions in the kitchen about what is best, wooden cookware and stainless steel cookware.

Chefs flock to wooden spoons like their favorite cast iron frying pans and feast on how these cooking utensils seem to hold in them memories and nostalgia. The cook or the baker, more practical, defends the utensils of stainless steel or plastic for their robustness and their facility of cleaning.

But when is it necessary to use kitchen utensils made of wood or stainless steel? What are the advantages of each and the differences between the two?

Let’s dive into the kitchen utensils to discover the details of the great debate. Through this article, you will get a complete overview of the advantages and disadvantages of each utensil.

Wooden kitchen utensils

Advantages

Wooden spoons do not scratch

Wooden spoons are soft and smooth on cooking surfaces, which means they will not scratch your cast iron stoves and stainless steel pans. Nor do they make that sound of scratching the metal on the metal – the one that tends to counteract the otherwise peaceful nature of the bustle.

Wooden spoons are beautiful

We know that stainless steel can be beautiful too. But there is something in the soulful nature of a set of wooden spoons and cooking utensils. They are beautiful when exposed in the kitchen and when handcrafted, they often look like kitchen artwork.

Wooden spoons are ecological

Wood is a natural resource and opting for cooking utensils made of non-toxic, biodegradable materials is an environmentally friendly way to go. In addition, because the wood is not reactive, it does not react with the ingredients and does not leave chemicals or metallic taste in your food.

wooden utensils

Disadvantages

Wooden spoons are difficult to clean

That’s right: wooden spoons are harder to clean than stainless or plastic spoons. They tend to pick up stains (especially if you use ingredients like turmeric or beets) and throwing them in the dishwasher is not a good idea as this could crack the wood.

Wooden spoons can break

Stainless steel cooking utensils

Advantages

  • Stainless steel dinner set is resistant
  • Stainless steel has a connotation of breaking strength for one reason: it is super resistant. In times when you need something solid, like when you’re dealing with a heavy piece of meat, stainless steel is a better option.
  • Stainless steel is easy to clean
  • Stainless steel cookware is easy to clean and wipe and does not stain like wooden utensils.
  • Stainless steel is perfect for scratching

Whether you use it to remove from the pan until the last bite of roasted potatoes or to pick up your cookies once they are ready to slide out of the baking sheet, the Stainless steel utensils makes it easier to scrape.

stainless-steel-utensils

 

 

Disadvantages

  • Stainless steel is more expensive
  • Stainless steel cookware tends to be more expensive than wooden cookware.
  • When cooking with pans and nonstick pans, stainless steel utensils can scratch the coating, which can cause food to stick and possibly damage the pan.

Stainless Steel Pots and Pans: Which One to Buy?

The stainless-steel pots and pans are wonderfully elegant, bright, and make your kitchen look great. But are those the only reasons to want to have them? I assure you not. Stainless steel cookware is a current trend within contemporary kitchen utensils. But, the reasons are not only for fashion or beauty in the kitchen.

Advantages of using stainless steel pots and pans:

There are a few advantages that you will have when investing in stainless steel kitchenware, which is an incredible material:

Saurabh Stell

They are durable

  • Many people in their homes have stainless steel cookware, which they have inherited from their parents or grandparents and are still in excellent condition.
  • Since stainless steel is very famous for being a very resistant and durable material. That is one of the good reasons to invest in them.
  • Also, you will forget the annoying problems such as stains in the enamel, typical of non-stick pans or coping with the annoying rust, such as that generated by cast iron.
  • The more multiple layers the stainless steel has, the greater the hardness of the surface, so do not skimp on buying stainless steel utensils with three or five layers.

Excellent cooking capacity

  • Stainless steel utensils are quick to cook, thanks to the absorption of heat evenly.
  • But you must consider that the more multiple layers you have, better will be the cooking capacity.

Little maintenance:

  • Unlike cast iron cookware, you do not have to spice up your stainless-steel cookware to prevent rusting.
  • You will also forget to have to create a film to stop the peeling, as it happens with new pans of another metal.
  • And to keep them in good condition, you do not have to follow appropriate steps for their care.

Easy to clean:

Stainless steel contains a smooth, non-porous, and hard surface. This makes them very easy to clean.

After cooking, you can:

  • Scrub (but be careful that strong sponges can leave rough marks)
  • Soak (if necessary)
  • If you like, you can even place it in the dishwasher.

Does not react to food:

  • Stainless steel pots and pans are safe to prepare food, especially acids.
  • Since there is no risk of leachate, i.e., release harmful chemicals that can absorb our food.
  • However, it is recommended to check the safety of the stainless steel of the brand you are going to buy.

They are relatively light:

  • The weight of stainless-steel cookware is comfortable to maneuver, compared to heavy iron pans, for example.
  • The stainless-steel pans are excellent for sautéing since you will not feel pressure on the wrist.
  • Elegant and bright appearance:
  • Stainless steel dinner set has an incredibly bright appearance, with a mirror finish and sturdy feel.
  • They adapt perfectly to each decoration.
  • Also, most of these stainless-steel pots and pans accentuate an elegant style to the design of each kitchen, resembling that of the chefs.

This makes the cooking experience become like that of a professional.

How to cook when using stainless steel pots and pans?

  • It is recommended before starting to cook, place the empty stainless-steel pots and pans at medium temperature.
  • This avoids burning the food, discoloring the pan or damaging any non-stick coating.
  • To check the temperature, add a few drops of water to the surface.
  • Once they slide easily along the pan without bubbling or evaporating, they are ready to cook.
  • You can cook with oil, although it is possible that there are pans that do not need it because they have a coating, non-stick.
  • Always opt for non-stick ceramic coatings, instead of Teflon.
  • One should not forget that it is very common in stainless steel pots and pans for meats or poultry to stick to the pot initially.
  • But do not worry if the latter happens, since then they will be released as the juices are released.
  • And you can turn them over and cook them on the other side, without problems.

Can stainless steel pots and pans enter the oven?

  • The stainless steel is suitable for the oven.
  • It can withstand temperatures up to 260 ° C.
  • Although there are brands that offer lower temperature, that is around about 204 ° C.

The Agony of Choice: In Search of the Perfect Cookware

The saying from the phrase box “Essen keeps body and soul together on tour” is still valid today. To prepare delicious food, one needs pots and pans in addition to the cooker, and you can quickly lose track of the market situation. Aluminum (treated or untreated), stainless steel or titanium, coated or not- a little knowledge of the properties of the materials used can shorten the search for the perfect cookware.

Almost all outdoor pots meet the following requirements: they are light but stable, the contents heat up quickly without burning. The noodle water is easy to pour off, and tea and coffee water can be conveniently poured into cups. After cooking, they are easy to clean. But the second look reveals: There are quite different pots and dinner sets available in market.

Aluminum is under discussion:

Aluminum is still classic despite of many discussions. The untreated aluminum versions have been around for centuries. Aluminum cookware is light and for a long time, the favorite for those who not only wanted to pay little money, but also wanted to pay close attention when packing. The excellent thermal conductivity was convincing, a little metal abrasion when cleaning and sometimes metallic taste was accepted. Whether aluminum, which comes through abrasion in the food or by lemon or other ‘sour’ food (maybe) is released on the road is harmful to health (long-term consequences included) or if the amounts are far too low, is a point of discussion that is still today a controversial debate.

Aluminum cookware

Another way to make aluminum more resistant to wear is the standard method of anodizing. Hard anodizing cookware is corrosion resistant and more comfortable to clean afterward (without scratches).

Heavier, but indestructible: stainless steel

A classic among the pot sets are the variants made of stainless steel. Really durable, they can accompany you for decades. The thermal conductivity of Stainless-steel dinner set is not as good as aluminum pots.  So, if weight does not matter that much, durability and longevity are in the foreground, then the cheaper stainless-steel pots can be a good alternative.

For lightweight trailers, there is only one material: titanium!

Lightweight, free of oxidation, resistant and therefore very durable, the pots can quickly become a favorite companion on tour if one is prepared to spend significantly more money for it. The material hardness of titanium makes it possible to build very thin-walled cookware. The thermal conductivity is lower than that of stainless steel, so titanium pots are more for quick water boiling or heating. For snow melting in winter, you should rather use another pan.

Hard facts for a quick overview:

– Stainless steel plates are more heat resistant than aluminum. Do not forget kettles or large aluminum pots in the embers. There should be people whose cookware has quickly turned into dust (melting temperature of aluminum: 650 ° C)

– Titanium has a significantly lower thermal conductivity than aluminum, but partially compensates for this with its very thin walls

– The excellent thermal conductivity of aluminum (up to 10x higher than stainless steel) is the reason that untreated aluminum is still the first choice for the pans of many coated pans in outdoor pots

– For water cooking, the aluminum or Stainless steel tiffin are perfectly adequate

Eco-Friendly Cookware Without Endocrine Disruptors

When you want to take care of yourself and yours, you often start with cosmetics or food. We start reading the labels, and little by little our consumption habits change. We are happy to be less poisoned with chemical pesticides, additives, etc. Now, what is the point of eating healthy, if it is to cook our food in kitchen utensils that are anything but healthy and ecological? Yes, cooking is a critical step, where toxic substances (endocrine disruptors, carcinogens, etc.) can become infected. We will watch how to chase the unwanted.

Who are the fake friends of our closets and shelves?

Teflon

Polytetrafluoroethylene (PTFE) is a non-stick coating, better known as Teflon. Beyond 260° C, a temperature that a heated stove reaches in less than 5 minutes, it breaks down and emits toxic fluorinated gases. Not crazy, you agree.

Aluminum

Very present in cooking, aluminum has yet nothing to do in contact with our food. Neurotoxic, it is often associated with Alzheimer’s and Parkinson’s diseases, in addition to being dangerous for the kidneys. However, under the effect of heat and acidity, aluminum particles could migrate from our kitchenware to the contents of our plates. Nothing of course, but in doubt, probably worth- he better do without it.

Plastic

Why avoid plastic in the kitchen? First, because some contain bisphenol A (BPA), an endocrine disruptor that is also carcinogenic and is often mentioned in the media. And there is BPA in polycarbonate, aka plastic water bottles, baby bottles and disposable cups. And then, because when the plastic is heated, particles migrate from your utensils and containers to your food.

Which Pan liner should I choose for cooking?

Uh, but then what remains as a solution to cook safely, and if possible respecting the environment, so much to do?

Natural cast iron stoves, frying pans, and grills

The natural cast is a mixture of iron and carbon, without varnish or coating of any kind. Unlike enamel, it does not wear and is not afraid of scratches: some manufacturers guarantee their stoves up to 25 years! Natural cast iron is a healthy and stable material: from a health and environmental point of view, it’s really the best.

Pans and saucepans in stainless steel or 18/10 stainless steel

The Stainless steel kitchenware is an alloy of iron and carbon, which comprises adding chromium and nickel. Thus, “18/10 stainless steel” means that there is 18% chromium and 10% nickel in your utensil. Stainless steel cookwares are a healthy and stable material, cheaper than cast iron.

Iron Stoves

The iron stoves existed for very long. If they have been a little neglected in homes, they are still used in the kitchens of professionals. Advantages: very affordable price, homogeneous heat diffusion and well-done cooking!

And ceramic stoves and pans?

Presented as ecological kitchen utensils, stoves, pans, saucepans, casseroles, etc. adorned with a ceramic coating are fragile, and therefore not durable. Very quickly, it cracks, putting food in contact with metals that sometimes cause problems, such as aluminum.

Cooking In Stainless Steel Pans – How Is It Done?

We will say things as they are: cooking with stainless steel is not as simple at first as cooking with Teflon coated utensils, it requires learning to cook with them. However, it does not mean that it is not worth learning to cook with stainless steel utensils; it is worth learning for the durability and health benefits that this type of utensils has.

There is a very strong myth spread by some businesses that sell pots and pans of this material: stainless steel is non-stick. Reality is more complicated than that. It is true that stainless steel has a less porous surface than other materials that do not have non-stick coatings, however, if a pan is not used at the correct temperature and if certain types of food are cooked without the proper amount of water or fat to avoid sticking, those foods will end up sticking.

Speaking specifically about cooking in pans, which is the type of cooking that involves greater complexity with stainless steel, we see that there are two important factors to consider: control the correct temperature of the pan and the type of food we cook in the Stainless steel utensils.

The temperature of the pan when cooking

Making food in stainless steel at a uniform and correct temperature is very important to prevent it from sticking when cooked. This should be done every time you cook something in this type of pan, and you can follow the following steps:

  • Place the pan on the stove and heat it
  • After a short time, to measure the correct temperature of the pan, throw drops of water into the pan and observe the reaction of the water when touching the pan.
  • If the drops evaporate when touched, the pan is not yet at the correct temperature and should be heated a moment longer.
  • If the droplets falling into the pan are round as spheres and can be moved by tilting the pan easily without evaporating immediately, the pan is at the optimum temperature.
  • Now, the water should be removed from the hot pan with absorbent paper.
  • If you are going to cook foods that tend to stick to the pan, add oil to the pan and distribute it. If you do not need very high heat to reduce the power of the stove a little.
  • Finally, add the food and start cooking.

Types of foods and how to cook them

Now that you know one of the important factors to properly cook in Stainless steel kitchenware, the correct temperature, it is important to understand that despite the correct heating of the pan, not all foods will respond to heat in the same way and still there are some that can stick.

Foods according to the content of fat or water that they have in their composition are more likely to stick to a pan. Those with higher fat and water in their composition can be classified as wet foods, while those with little water or fat in their composition can be called dry foods.

As a general rule with few exceptions, dry foods stick more than wet foods and require the coating of the pan with some type of fat. On the other hand, wet foods do not need much extra fat in the pan to cook without sticking to the material and can even be cooked only with the fat that comes off the food if the pan is in an optimum temperature state.

What Is Low Temperature Cooking?

Concretely it is a braising with very little water. It is therefore up to 95° C, but for some, it should preferably be closer to 60-70° C. Made from a natural water cycle, this type of cooking is favored by a temperature differential inside the cooking utensil itself. In this case, a thick bottom will accumulate a lot of heat, but it will diffuse more slowly at the top of the utensil because of the thick body of the utensil.

This configuration favors the condensation of the water at the top of the utensil because the colder it falls on the food. This natural water cycle, which takes place at moderate temperatures, keeps all the benefits of food, vitamins, and flavors.

In order for this type of cooking to take place under optimal conditions, it is necessary to avoid evaporation of the water. A heavy and well-sealed lid is necessary. It should be noted that cooking will also be longer.

Pro reactive, fast and precise cooking: integrated bottom and multilayer

I want to cook like a pro and perform precise cooking, and this is the type of stainless steel cookware I need!

With these multiple layers, in direct contact with the heat source, these utensils will heat quickly and evenly. The heat will diffuse impeccably on the entire pan or pan. Ideal for cooking meats or vegetables well seized, multilayer stainless steel ranges allow excellent control of cooking. Indeed, once the heat source lowered, these hyper-reactive materials will cool as quickly.

For example, you can make a caramel easy by starting at high heat and then lowering the temperature at the right time.

This type of Stainless steel kitchenware can also be adapted to cook long cooking heat will spread evenly over the entire pan, the pot or the pot.

However, for the same reason, these products are less suitable for low-temperature cooking. The temperature differential between the bottom and the top of the pan is not optimized for that.

If you have never cooked in Stainless steel kitchenware, here are some tips that will help you. You can cook meat, vegetables without fat. First, heat your stove on high heat, then add a few drops of water. If the drops of water roll on the surface of the pan then it is at a suitable temperature. Lower the heat to half and then add the vegetables. If the drops of water stat of evaporating and sizzle, you need to wait a little longer as the stove is not hot.

We always cook on low heat in a stainless steel pan. If you are cooking meat, do not return it immediately as it will hang. It is necessary to wait until the juices are released to be able to replace it. If your vegetables have hung up, you can add some water and scrape with a wooden spatula.

Recommended Stainless Steel Utensils

If we enter a kitchen, we find pots, pans, woks, saucepans, skimmers and other kitchen utensils made with different elements.

This sometimes more than a benefit is a headache when choosing which one to buy.

In a previous post, we already talked about copper utensils in the kitchen, so this time, we will tell you more about another of the most used: steel.

Steel

Once we get involved in the matter, we will see that there are two main types of steel according to the tools.

We Show You Some Steel Utensils Can Not Miss In Your Kitchen

We are all aware of the importance of cooking utensils when it comes to cooking. It depends on them that we can serve the food in an adequate and hygienic way. Ideally, they also have a good resistance and are easy to clean, because if we do not use quality products, with each use they will lose properties and then they will be transferred to the food.

In our section of stainless steel utensils, you will find a wide variety of products for cooking. If you have a restaurant and kitchens continuously, have the best utensils is your responsibility to give a good service to your customers.

Most Recommended Stainless Steel Kitchen Utensils

There are many kinds of kitchenware you may need. The stainless steel ones are the most durable, resistant and of the highest quality, since they facilitate a good cleaning and do not rust with use when put in contact with hot liquids.

Let’s see some of the ones that you cannot miss in your restaurant:

Ladle: very useful to serve broths, soups, creams, and sauces of all kinds. With a long stick and a deep cavity, it is an essential utensil that you should definitely have in your kitchen.

Skimmer: although we commonly use it to remove food from the pan or pan, the skimmer also has the function of frothing, or in other words, removing the remaining foam in liquids and broths when cooking.

Spatula: it can be perforated or not perforated; it is a very useful instrument to serve tortillas, pizzas and other foods that can easily break.

Shovel: it is similar to the spatula, but of a larger size, it is ideal for serving fish, which can be easily disarmed when transferring from the pan to the plate.

Deep spoon: the deep spoon, unlike the clay, has an oval shape and not as deep as the clay. It can be used to transfer liquids from one utensil to another, for example, soups, purées, and sauces.

Fork: it has a handle and a head with two or three long teeth. It can be used for example to serve different types of pasta and allow us to fix and hold food without slipping easily, as would happen with another utensil.

Blender: the blender is important for beating, mixing and kneading soft foods, such as eggs, potatoes or fruit.

Strainers: very important to be able to separate the water or sauce with which it has been cooked, from the food that we want to extract from the saucepan.

Of course, these are not the only kitchen utensils you need to have: knives, openers, gauges and other items are also important.

How Many Elements Of These Do You Need?

As many cooks as there are in your kitchen, so that at no time no cook should wait for someone else to finish using it. It is also convenient, as a precaution, to have enough spare parts in case one of these elements has been used and has not yet been washed for the next use, so that productivity in the kitchen is not lost due to not having enough utensils.