Practical And Stylish Kitchen Utensils: Stainless Steel Cookware

“Stainless steel” is an alloy of nickel and chromium, which perfectly tolerates interaction with acids and alkalis, does not change the color, taste and smell of products. These properties make this material ideal for making kitchen utensils, such as steel glass set.

Tableware types depending on the production method

Solid cast. These are high-class utensils, which are exactly what the chefs of expensive restaurants use. Due to the manufacturing technology and a special coating, such pans are heated evenly, quickly, last a long time, and the food in them retains more useful substances. Naturally, dishes of this quality cannot be cheap.

Stamped. It is popular due to its low cost, but has a thinner bottom, so food can burn. Sometimes such dishes have a protective coating that prevents food from burning, but, as a rule, it is short-lived.

Cookware with a capsulated bottom

The improved bottom is made of an alloy of copper and aluminum, it can have from three to seven layers, so such dishes heat up very quickly and retain heat for a long time. The standards stipulate that the thickness of the encapsulated bottom should not be less than 3 mm.

Manufacturers offer cookware equipped with a heat-conducting layer of 4.5-5.5 mm, which allows such products to be classified as premium.

The advantages of the encapsulated bottom are obvious:

  • Non-stick effect;
  • Preservation of vitamins;
  • The ability to cook without oil;
  • Economical power consumption.

Cookware with a capsulated bottom also differs in price: in more expensive models, heat-conducting alloys are also located in the walls. In this case, you can cook the dish with minimal effort and electricity consumption, because after turning off the cooking process (frying, stewing) will continue.

Features:

Like any item, stainless steel kitchen utensils have their own advantages and disadvantages. At the same time, there are significantly more positive qualities.

Benefits

Decorativeness. Stainless steel cookware can have a matte or glossy surface, which is perfect for modern high-tech, loft or modern kitchens.

High strength. High-quality pans or pots made of “stainless steel” with proper care pass the test of time perfectly: they do not tarnish, do not deform or collapse.

Versatility. Cookware of most brands is suitable not only for traditional gas, but also for glass-ceramic, induction cookers.

Security. When cooking in such a dish, you do not have to worry about your health, because stainless steel does not enter into chemical reactions with food.

Hygiene. The alloy and production technologies allow you to create dishes with a perfectly smooth surface, on which bacteria and microbes cannot accumulate.

Selection recommendations

Before buying, carefully inspect the lid, it should fit snugly against the pan or saucepan.

The bottom on the outside should be made of 430 steel, such products are suitable for any type of cooker.

The heat distribution bottom layer must be at least 3 mm thick.

The walls of the cookware should be at least 0.5 mm wide, and for steam and pressure cookers – 1-1.2 mm.

It is worth carefully examining the surface of the product for chips, dents – all these factors reduce the quality of the product. A flawed frying pan or saucepan will release heavy metals into the food during cooking, germs and dirt accumulate on scratches and protrusions.

Preference should be given to dishes with a bottom made of copper or aluminum provided by aluminum cookware set manufacturer, since the thermal conductivity of these metals is much higher than that of “stainless steel”. The pot or pan will heat up faster, which will save energy consumption.

Maintenance And Cleaning Of Industrial Kitchen Utensils

The most common material when manufacturing professional kitchen equipment is stainless steel. A base metal contains iron, a maximum of 1.2% carbon and a minimum of 10.5% chromium, although it can also contain other metals.

The industrial kitchens stainless steel have the advantage of being hygienic, resistant to heat, shock resistant, suitable for cleaning, corrosion – resistant, durable and has good aesthetic image. They are made with the perfect material for food use.

Unlike conventional steel, stainless steel does not rust, thanks to the chrome plating that prevents corrosion when in contact with humid air and water. That is why today industrial kitchens are always used.

Regular cleaning and rinsing with plenty of water is sufficient to preserve the initial shiny appearance of stainless steel.

Products that contain chlorides such as salts or disinfectants or acid products can damage that surface layer of chrome on stainless steel.

Salt water or disinfectants cause some small gaps, not visible at first that can go through the entire protective layer. If they are rinsed quickly, the passive layer of the stainless steel re-forms and is restored. But if not removed properly, corrosion progresses, permanently damaging the utensil.

Acidic foods such as vinegar, cider or coarse salt, which have a PH lower than 7, can cause corrosion if they are not cleaned properly.

Recommendations for industrial Stainless steel cookware

• Remove the labels and remove the glue with solvent as the glues may contain chlorides that will cause corrosion on first use.

• Pour frying oil in the first use for 1 or 2 minutes to remove the remains of oily liquids used during the manufacture of the product and clean with water and liquid detergent.

• Never add coarse salt if the water has not yet reached the boiling point. Coarse salt that collects at the bottom of the container before bringing the water to a boil can form corrosion pits.

• Never heat an empty pot and look for utensils the same size as the fire.

• Clean with water and mild liquid detergent after each use.

• If it is located near the sea, rinse the assembly regularly with fresh water.

• Dry quickly after rinsing. Especially if the tap water supplied is rich in chloride, or install softeners.

TIPS FOR THE CARE OF STAINLESS STEEL COOKING ITEMS

When using any of Stainless steel utensils, whether they are pots, pans or stainless steel pans, it is better to follow a series of tips if we want them to maintain their original appearance and properties after prolonged use.

FIRST USE

Although the pieces are cleaned at the factory before being packed, it is important to carry out a first cleaning of the kitchenware before its first use.

First of all, the pieces might have passed through different hands before reaching your kitchen, and you will also have to remove the stickers and residue from the glue that keeps them attached to the utensil.

The glues often contain chlorides that could cause corrosion from the first firing. Therefore, it is essential to carry out a first wash of the pieces until checking that they are completely free of any trace of dirt.

The Choice Of Stainless Steel Cookware For A Pleasant And Comfortable Cooking Experience

Stainless steel has become an essential material in the food industry. It is a material that offers great benefits in food production, since it is a highly hygienic metal, durable over time and resistant to corrosion.

Benefits of stainless steel in food processes:

  • Material very resistant to corrosion, which can be caused by different factors.
  • Its surface is compact and not very rough.
  • High resistance to thermal variations.
  • Very resistant to shocks and mechanical stresses.
  • It can be thoroughly cleaned without altering the material, facilitating the elimination of bacteria.
  • It is not covered by any protector that degrades easily.

Another plus point in terms of hygiene is the effect stainless steel has on food. It leaves no harmful substances or particles and thus does not contaminate/alter the food.

Stainless Steel Cookware

Since this 18/10 stainless steel reacts minimally with food, there is no interaction between the pots or pans and what you prepare in them. The nutrients the full taste and colors of your dishes are completely retained.

The steel kitchen casseroles provided by Saurabh Steel are also elegant and retain their shine even after years of use. It is one of the most versatile, longest lasting, and most reliable metals on the market, making it indispensable in kitchens around the world.

The pans in the kitchen of every housewife should be not only beautiful, but also of high quality, and most importantly, safe. Indeed, not only the durability of their operation depends on these factors, but also the taste, as well as the quality of the prepared dishes.

With Tri Ply Cookware having non-stick coating, you don’t need to add any oil or other fat when cooking, which will have a positive effect on your health.

You can enjoy all of the good vitamins, delicious flavors, and consistency of your food prepared in stainless steel pots and pans without having to worry about the fat in them.

Also, Stainless steel donga set is resistant to scratches and other damage caused by using other kitchen utensils. Neither a knife nor a fork can deform the surface of the coating of such a pan, which means that it will retain its bright and presentable appearance for many years.

And what’s more: these pans and pots are very easy to clean as nothing sticks to the inner surfaces. A healthier method of preparation and less time spent on cleaning: you win across the board!

The company, Saurabh Steel, is engaged in the production of wonderful kitchen utensils from steel material and has a rich assortment and assumes additional options. For example, pots have different volumes, and they are equipped with a sieve and handles that are comfortable to use.

Thus, there are several Stainless steel dabba set manufacturers, but the best thing you can do is to contact Saurabh Steel as they offer a wide range of products at affordable prices.

Make the right choice and let the stainless steel cookware delight you with its durability, environmental friendliness and ease of care!

The company’s designers carefully think over each model, creating their own unique and recognizable style. And the experts of the enterprise test each new released series of cookware, which guarantees its durability and wear resistance.

Encapsulated Bottom And Stainless Steel Cookware

In recent decades, stainless steel cookware is becoming more and more popular not only among housewives, but also among professional chefs. The increased interest of buyers in this product is due to its high performance and aesthetic appearance.

stainless-steel-vs-nonstick-cookware

Stainless steel cookware gained recognition only at the end of the 20th century, but today it is in great demand worldwide. It is not wrong to say that stainless steel cookware is currently the leader in popularity.

However, the fact that it is so popular with consumers is easily explained by its merits.

Benefits of stainless steel cookware

  • Modern stainless steel cookware is durable, thanks to the double bottom and thick walls, it can serve you and your children for a century and then go to the smelter to be “reborn” and continue its mission in the kitchen.
  • The pots and pans made of stainless steel do not deform, do not scratch, do not deteriorate even after many years of use.
  • Stainless steel is a highly hygienic material. Thanks to the flawless polishing without cracks or scratches, germs and bacteria do not accumulate on the surfaces of pots and pans.
  • For decades, stainless steel cookware retains its impeccable appearance: it does not rust or deteriorate.
  • Hard anodized cookware are very easy to care for.
  • Encapsulated bottom

You ask, why, then, our grandmothers did not use stainless steel dishes? The answer is simple: the triple bottom had not yet been invented in their time. As you know, stainless steel has scanty thermal conductivity, and therefore pans with a thin stainless steel bottom heat up poorly and distribute heat unevenly.

Of course, people did not like the dishes on which everything was always burning, and the thin bottom of which quickly deformed under the influence of high temperatures.

So the stainless steel cookware owes 90% of its success to the invention of the triple bottom. Although the encapsulated bottom can consist not only of three but also of five (seven) layers.

The triple bottom has two layers of stainless steel and a heat-conducting layer of aluminum or copper between them. Aluminum is more often used in the manufacture of thermal storage bottom, but only because it is cheaper than copper.

A distinctive feature of the five-layer bottom is the integration of a steel disc made of carbon steel with a thickness of 1-2.5 mm into the aluminum heat-distribution layer.

The capsulated bottom of pots is made in two ways:

  • High-temperature soldering method
  • By diffusion welding
  • The encapsulated stainless steel bottom has a number of advantages:
  • Prevents food from burning,
  • Makes it possible to cook without unnecessary fats and oils, so that the food is healthy and wholesome;
  • Saves the energy of the stove (the burner can be turned off a few minutes before the food is ready: the heat-accumulating bottom will replace the fire) and preserves useful microelements and vitamins.

In addition to corrosion resistance, Stainless steel dinner set, which has excellent heat resistance, workability, and strength, is easy to maintain, so it is widely used especially in the kitchen industry.

Why Stainless Steel Utensils Suit Better In The Kitchen?

Cooking food has necessarily led man to manufacture cooking utensils that are always better suited to his needs and his way of life, using a wide variety of materials.

From the clay used by our ancestors to the new nanoparticle coatings, the transformation of firing equipment has inevitably followed the tracks of new technologies.

Thus, most often seduced by ever more innovative practical characteristics, the user has hardly questioned the possible effects of the material on his food or his health.

The choice of organic food to guarantee better health has recently raised new questions, particularly about the stability of the material used for cooking utensils.

Today, stainless steel dishes can be found in the kitchen of almost every housewife. It is beautiful and comfortable, and the range of such dishes is quite wide.

Stainless steel is an alloy of iron and carbon, it differs from ordinary steel by a chromium content greater than or equal to 10.5%. Some specific stainless steel also contain nickel.

For the production of stainless steel cookware, steel “18/10” is most often used. These numbers mean the content of chromium and nickel.

As told by Stainless steel utensils manufacturers, the precise grade in the classification of stainless steels exhibits intrinsic properties such as food neutrality and high corrosion resistance. Because of its qualities, it is used for surgical equipment, in the food processing chain, particularly in acidic environments (wine making, etc.).

The bottom of modern stainless steel dishes is usually made of two layers of stainless steel, between them there is a layer of aluminum (less often copper, since it is more expensive).

Sometimes there may be a third layer of steel and another heat-conducting layer; in some models of pots, the aluminum or copper layer is located not only on the bottom, but also on the walls. Food in pots that have a heat-conducting layer on the sides will cook faster.

Stainless steel cookware can be cast or stamped. Stamped dishes are cheaper, so they sell much better. Cast cookware is more expensive and is used by professionals. It serves much longer than stamped and has better consumer characteristics.

The non-stick coating in stainless steel cookware is usually “Teflon”, not very durable. Cast cookware may have a more durable non-stick coating.

The stainless steel utensils are perfect for home cooking- this new trend is winning the hearts of customers around the world. Stainless steel tiffins look stylish and aesthetically pleasing, stainless steel is not afraid of temperature extremes and exposure to household chemicals.

The long service life of stainless steel utensils is another plus in favor of this material, they will serve for more than a dozen years and will retain their excellent appearance!

THE RELIABILITY OF 18/10 STAINLESS STEEL

Neutrality in contact with food

  • During cooking, for storing in containers
  • No oxidation, neither of the material nor of the food.

Longevity

  • Resists temperature variations.
  • Baking possible in the oven.
  • Storage in the refrigerator
  • There is no emanation from overheating, no debris or crack from impact or drop.

Stability of components

  • Unalterable. Easy to maintain.
  • This material does not deteriorate.
  • Not afraid of scratches.
  • No porosity because the polishing is very fine.
  • A healthy and durable material for the safety of your food.

How To Clean Your Steel Utensils Effectively?

Steel utensils like Stainless steel plates, Stainless steel cookware are part of the essential cookware in the Indian household. Because of the fact that they are robust and not fragile, the steel utensils in every form are the first choice. Yet it is also true that the steel utensils cannot be denied of the basic wash and maintenance they need. Moreover, most of us want the sheen to be retained for long as possible. So let’s check out as to how you can effectively clean the stainless steel utensils.

  1. Warm soapy water- For daily cleaning of stainless steel cookware, wet the surface and discard any remnants of food. Use a sponge or soapy cloth and wash in warm soapy water. Avoid using abrasives like steel wool at all costs since they leave scratches that can never help in retaining the sheen you are looking for. Nylon scrub use becomes necessary if need to remove something hard on your stainless steel cookware. Be sure to dry it off after it has been washed with a nonabrasive towel. The type of care needed to keep your ceramic pots durable and long-lasting is the same as what is needed for other materials like aluminum and cast iron.
  2. Use water vinegar for calcium deposits removal- Especially when you have been doing a lot of boiling in your stainless steel cookware, you may notice mineral or calcium deposits at the bottom. In order to remove these deposits, you need to prepare a mixture of one third or one fourth part vinegar to three or four parts water. This mixture has to be allowed to set on the surface for a while. Next, you need to completely rinse and wash using warm, soapy water. The only thing to take care of is that the cookware must not be soaked for too long in acids such as vinegar as it can cause stainless steel to avoid corrosion.
  3. Baking soda or oxalic acid cleanser for brown stains – If your cookware has some particularly challenging brown stains, you might get rid of them by soaking your cookware in hot water. Add a few tablespoons of baking soda, and let it set for a couple hours before you actually wash it. To remove brown stains oxalic acid cleanser should be used for stainless steel to get best results. These pointers can be a handful for cleaning even the most stubborn stains.
  4. Use baking soda to and water for sparkling effect– If you want to keep your stainless steel cooking utensils looking as good as new, combine baking soda and water to make a cleaning mixture. This paste should be applied gently on the outer surfaces of cookware with a soft cloth. After rinsing in moderately warm water, wipe the utensil dry. With all said and done, you must take care of all the utensils regardless of what metal it is made of as this practice can help you in keeping your utensils durable enough to use longer.

Stainless Steel Utensils Are The Best Approach To Healthy Eating

stainless-steel-vs-nonstick-cookware

The choice of kitchen utensils should never be neglected, and before purchasing it is important to consider the usability, durability and healthiness of everything that comes into contact with food.

Ladles, spoons, skimmers, perforated shovels, tongs, springs and spaghetti servers: we all have at least one of these kitchen utensils in the house, but those who love to try their hand at the stove generally own all or almost all of them.

Every housewife strives to use the highest quality dishes that will perfectly cope with their responsibilities, and even will have versatility, performing the numerous tasks set before it.

And most importantly, that the material was harmless, not oxidized when interacting with selected foods. And an important factor – such items should look attractive, stylish, harmoniously fit into a given style direction of the kitchen interior.

High-quality stainless steel utensils – a practical solution for cooking your favorite culinary masterpieces

It is often said that nothing is eternal, but stainless steel kitchen utensils disprove this ubiquitous notion. The term of its operation is for decades, and who knows, maybe centuries. After all, stainless steel is designed in such a way that human life is unlikely to suffice.

Therefore, feel free to buy Stainless steel cookware, it will serve all faithfully for a long time. Among other things, you will be able to pass most stainless steel utensils to your children, for which you will hear from them only a pleasant thank you, and the feedback will be purely positive.

Stainless steel kitchen utensils. Features, benefits

Stainless steel utensils are a must in our kitchens. Consider your kitchen – at least a few pieces, at least one item, and you will see. Why are they so good or is it just a publicity stunt. But, listening to the opinion of many reputable experts, we can highlight a number of indisputable advantages:

Durability. This dish is characterized not only by absolute corrosion resistance, it also has strong walls. It is resistant to any external manifestations. It cannot be crumpled or deformed, does not react to temperature fluctuations, is able to withstand mechanical action without any significant changes.

Hygiene. Perfectly smooth, without any pores, the surface is easy to clean, which eliminates the appearance and further spread of harmful particles or microorganisms. This makes stainless steel utensils the most hygienic among similar products.

Easy care for stainless steel utensils. It is enough to have simple detergents on hand and your pans are easily cleaned of any dirt, shine with renewed vigor. The main thing is not to use metal brushes, which can damage the shiny coating.

The best manufacturers of stainless steel utensils

Stainless steel is popular in the manufacture of tableware in many well-known companies.

Production of Stainless steel gift items is a priority of Saurabh Steel, which in a short period of its production has managed to offer users high-quality stainless steel cutlery, as well as several types of pots and pans based on this unique material.

Stainless Steel: The Essential Material For The Kitchen

For a conscious purchase and use, therefore, it is useful to know more about the materials with which they are made, to avoid incorrect, dangerous or potentially harmful practices and to maintain them in an appropriate way with respect to their characteristics.

Among the metallic materials, the most suitable and by far the most used to produce gripping tools is certainly stainless steel, which is actually an alloy: the well-known code 18/10 corresponds to 18% chromium and 10% of nickel.

Safe, resistant, non-deformable and almost eternal, stainless steel can be washed in any way and does not fear the dishwasher.

While it conducts heat towards the handle, it does not do so as quickly and intensely as copper and aluminum, although this can be easily remedied with plastic or wood-coated handles.

The only possible defect of stainless steel tools is related to the damage they can cause to the surfaces of the cookware, not surprisingly they are always not recommended if you use non-stick pans, with vitrified surfaces or made of more fragile metals, such as aluminum.

Steel tools are more expensive than those made of many of the materials people consider, but the durability and ease of use make them a great purchase option.

In kitchens all over the world, stainless steel is one of the elements that is mostly used to make equipment and utensils of various kinds. Stainless steel utensils offer a series of undoubted advantages to all people who choose to introduce it in their kitchen.

Choosing equipment and appliances is certainly a solution that can simplify the work in the kitchen both during preparation and during the actual service.

Stainless steel is an element that does not transmit flavors to food, does not become corrupted and is easy to clean in any situation. The stainless steel cabinets for example, are an ideal choice for storing equipment and tools but also easy to clean and durable.

Thanks to the use of a mild soap and warm water, they are more than enough to keep the surface of the Stainless steel kitchenware in perfect hygienic conditions. On the market there are specific detergents for steel, which are an excellent choice in case of stubborn dirt.

This element has a long life, and therefore allows its purchase to be absorbed over time. Even if it is not exactly cheap as a material, its resistance compensates for this “defect”.

Resistance to rust, stains and acid corrosion are some of its features that make it ideal for use in the kitchen when preparing food.

Hygiene is essential in an environment such as the kitchen, and stainless steel is one of the most popular materials for providing maximum hygiene. It offers good resistance to germs present in the kitchen, which cannot accumulate on its surface.

Cleaning with a disinfectant detergent keeps the steel surface safe and ready for the preparation of any type of food.

Another important positive advantage of steel is that this material is heat resistant. This makes both equipment and appliances perfect for both cold and hot work. Even in the case of long processes, there is no possibility of chipping.

Cook Perfectly With The Most Durable Utensils Made Of Stainless Steel

Cookware made of stainless steel is becoming more and more popular. Pans, pots, bowls from this material are not only beautiful and harmoniously look in any kitchen, they are also of high quality, reliable and durable.

Stainless steel is an alloy composed mainly of iron and carbon, the latter at a concentration of less than 2%. It is a very resistant and easy to clean material which is why it is used for the production of pots, pans and kitchen utensils

It is defined stainless because the materials that compose it, in contact with the oxygen in the air, form a thin layer (passivation layer) that regenerates even if the surface of the pot is damaged.

The advantage of Stainless steel plates is that they are easily washable and do not rust easily. However, you should always wash them with hot water and dish soap.

To remove food residues you can safely use the abrasive sponge and once washed, these pans must be dried well before being placed on the shelves.

A very important advice is not to put pans made of other materials in contact with those made of stainless steel: in this case chemical reactions could occur that would lead to ruining the steel and the formation of rust

Before buying a Stainless steel dinner set you must first check that the steel is stainless and of quality, because it is true that a very durable material, but only if built in a certain way.

In general it is particularly suitable for all those preparations in which the food does not come into direct contact with the walls and bottom of the pot, because it is immersed in a liquid.

Thanks to its numerous characteristics, stainless steel is versatile and very safe from a hygienic point of view. It also has a high ductility which makes it particularly suitable for certain types of processing that are used in modern series production.

Resistant and dishwasher safe at high temperatures, a stainless steel pan will not be damaged even after contact with the most aggressive detergents or sterilizing products.

It is one of the main reasons why this material is also highly appreciated in all kitchens not only intended for domestic use, such as those in school canteens, hospitals and restaurants.

Encapsulated bottom technology

This feature of stainless steel cookware is worth mentioning separately. The encapsulated bottom is a relatively recent invention. The fact is that stainless steel itself has a very low thermal conductivity.

This means that pots made of this material with a thin bottom heat up slowly and distribute the temperature very unevenly. In them, food quickly burns, and the thin bottom is deformed.

To remedy these shortcomings, the triple bottom hard anodized cookware was invented. In it, between two layers of stainless steel, there is a heat-conducting layer of copper or aluminum, which successfully accumulates thermal energy and helps to evenly distribute it over the entire surface of the dishes.

The encapsulated bottom can be composed of three, five and seven layers. In these cases, a disc made of carbon steel, the thickness of which reaches 2.5 mm, is embedded in the heat distribution aluminum layer.

Essential Elements In A Kitchen

We are going to start in this article talking about the basics: What do we need to always have on hand in the kitchen? It is not a simple answer since the necessary kitchen utensils can vary a lot depending on the person who will use them.

To begin to answer the question we must also be aware of the space we have to store and the use that we are going to give them, as is evident, a person in a domestic environment does not have the same needs as a professional in the hospitality industry in their environment of work.

Stainless steel plates

For a domestic kitchen this may be the most appropriate collection of frequently used utensils to make our first steps:

Kitchen knives:

The knife is the essential kitchen utensil. We have knives for an infinite number of uses (peelers, boners, ham holders, bread holders, cutlets) from the most versatile to those used for very specific cuts.

In a domestic kitchen, a paring knife, also called a “lace”, a filleting knife for meat and fish, a medium-sized multipurpose chef’s knife and a bread basket should never be missing.

Having a sharpener at hand will allow us to always keep our knives in perfect condition and increase our safety since a sharp knife allows a clean and effortless cut.

Pans:

To cook food we need to get a good kitchenware, preferably Stainless steel cookware. Skimping on the price of these kitchen utensils may not pay off since they are elements that, provided they are of good quality, will accompany us for years.

If we are furnishing our kitchen from scratch, we can buy a 7 or 8-piece cookware that usually brings the most frequent items that we are going to use (pans of various sizes, pots, saucepans). Depending on the type of dishes we may need some other complementary piece that we can purchase separately.

The same thing happens for the pans, there are countless types, sizes and materials. We can buy for example a set of 3 pans: small, medium and large (20/24 / 28cm or 18/22 / 26cm).

Stainless steel ones tend to be a bit more expensive but higher quality than aluminum ones. We also have new models of cast aluminum and with non-stick coatings of all kinds available from the classic Teflon to the new ceramic coatings.

Small kitchen utensils:

In addition to the above elements, we must have a small list of essential kitchen accessories on hand:

  • A set of slotted spoon, spatula, fork, a juicer, Stainless steel plates:
  • Some graters (we can do with a couple of graters or with one that has several types of cut);
  • A good kitchen table (if we are going to use it frequently, it should be wide and with some height);
  • A measuring jug and a couple of mixing bowls.

We leave behind quite a few utensils (especially for baking) but these may be the main ones to start with. As we get down to work we will need other accessories but it is best to buy them on the go by contacting Saurabh Steel at earliest.