What Utensils Do I Buy For My Induction Cooker?

Many new cookers nowadays incorporate induction cooking, but due to its particularities of operation and being a relatively new concept raises many doubts to buy the suitable induction cookware.

stainles steel dishes

In this article induction designers try to answer the frequent question: Will it serve me with induction?

How induction works?

An induction cooktop creates electromagnetic field. This variable electromagnetic field stimulates heating of utensils made of ferromagnetic material when it comes into contact with the device plate.

In other words, it is important to understand that the induction hob only heats up if it comes in contact with magnetic metals, to which a magnet would stick, such as iron or stainless steel of some kinds. So, if you place a ceramic plate on an induction plate, for example, it will not heat up even if you turn it on — the magnetic field has no effect on ceramic.

The great advantage of induction cookers is that the pan is heated directly; In a standard glass ceramic plate, the electrical resistances are heated first, which in turn transmit the heat to the container placed on top, with the least efficiency that this entails. Induction heats much faster, with consequent energy savings.

Cookware for induction

The answer to which products are suitable for induction cooking is clear: any product that has an iron or ferromagnetic steel base. Among these utensils, you find induction pots, induction pans and induction cooker pots, among others. Nothing that only contains aluminum, terra cotta, ceramic, glass or copper will work.

  1. Frying pans suitable for induction

All pans made up of ferromagnetic material (iron pans), or those which have a special diffusing base made of ferromagnetic material, are suitable for induction.

There are also cheaper pans on the market that lack a diffuser bottom, one should prefer diffuser bottom pans because it also gives greater strength to induction parts: it is more difficult for the pan to deform. Thus, you will see that all the non – stick pans and stainless-steel utensils(pans) are suitable for induction.

  1. Iron pans

Iron frying pans do not require any specific diffuser bottom for induction, since the entire frying pan is induction sensitive and completely heated.

In market, you will find iron pans that are not suitable for induction. This occurs because they are very thin and could be deformed (that is why the manufacturer will have indicated that they are not indicated for induction) or they have an alloy in % of iron that is not sufficient to induce).

  1. Cocottes and casseroles suitable for induction

Another good example is the cocottes: Branded cocottes are made of cast iron, perfect for induction.

  1. Stainless Steel: Induction Safe Batteries and Pots

Stainless steel cookware with a ferromagnetic stainless-steel base are also suitable for induction hobs. Be careful, not all stainless-steel utensils are of the ferromagnetic type, suitable for induction; There are old cookware made of non-magnetic stainless steel (which does not attract magnets) are not suitable for induction cookers.

But good quality stainless steel kitchenware or cookware with ferromagnetic stainless-steel diffuser base works wonders in induction cookers. Exactly the same will happen to fast waves: if we talk about a current and quality pressure cooker, they will all have a diffuser bottom suitable for induction.

Induction cookware size

Another common question is the size of the utensils to use with induction. It is not necessary that the size of the base of the utensil has the same diameter as the fire where you plan to use it.

Unlike in ceramic cookers, in modern induction cookers it is not necessary to cover the entire surface of the fire for heating to be efficient, since they adapt to the size of the utensil that you use. That is, if the base is smaller than the fire, only the surface that is in contact will heat up.

Ceramic, Teflon, Cast Iron or Stainless-Steel Skillet? Which is better?

The ceramic , cast iron, Teflon and stainless steel utensils are 4 types of kitchenware that people usually use in their cooking area. Ceramic and Teflon are nonstick and are used to delicate foods. While stainless steel and cast iron are sturdy and ideal for more elaborate dishes.

stainless-steel-utensils

Ceramic frying pan vs. Teflon frying pan

The main difference between ceramic pans and Teflon pans lies in the non-stick composition of their coating. Teflon is part of many people’s kitchens, but unfortunately, when heated to a certain temperature, it releases substances that are not very friendly to the human body.

Because many people tend to cook at high temperatures and are more informed than ever before, the popularity of ceramic pans has increased and become a new alternative for housewives.

On the other hand, ceramic-coated pans are often lead, cadmium, PFOA and PTFE- free because they are made from natural minerals. Therefore, there is no danger of toxic substances leaking into your food or into the air you breathe while cooking. In addition, it is not necessary to cook at high temperatures due to its excellent heat conduction.

Ceramic frying pan vs. stainless steel frying pan

The distinguishing feature between ceramic utensils and Stainless-steel dinner set is that one is nonstick and the other is not. However, ceramic cookware should be used on low to medium heat, while stainless steel utensils are stronger and can withstand high temperatures.

Stainless steel tiffin can be used with metal utensils without the worry of peeling. Also, there will be no problem if you put this skillet in the oven or grill. This is one of the main reasons why it is used so much in restaurants, since it lends itself to different preparations.

However, if you need a frying pan for daily use without so many demands, the ceramic frying pan will be more than enough and you will not have to worry about food sticking to the surface. And, in case it happens, cleaning it will be quick and easy.

Ceramic vs. Teflon vs. stainless steel gift items

Each frying pan has a specific use, even each one is intended for amateur chefs and chefs with extensive knowledge of the cooking times of each food. Despite everyone’s shortcomings, it’s still handy to have a ceramic or Teflon nonstick skillet for making scrambled eggs or frying fish.

However, if you have a restaurant and need a durable frying pan, the stainless-steel cookware will be ideal, since you can work both on low and high heat without fear of damage to its coating. In addition, you can use it in stoves, ovens or grills, you just have to have more experience so that the food does not stick.

Cast iron skillet

Cast iron pan is the only one that requires a higher than average level of expertise compared to ceramic and Teflon.

Where’s the trick and the difficulty? These require constant vigilance and care to keep them non-stick. This means that it cannot be washed in the dishwasher or with heavy detergents. They should be cleaned by hand after each use with oil and salt.

Why Use Stainless Steel in Your Commercial Kitchen?

Have you ever wondered why you should use stainless steel? There are many reasons why food businesses acquire this metal. For many, there is nothing better than a commercial kitchen equipped with stainless steel products because of all the benefits it provides.

If you are thinking of opening your own restaurant and you are still not sure that this alloy is the best for you, in the following article, you will find all the information you will need to make a final decision.

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Easy to clean

Stainless steel is used in commercial kitchens and food processing plants because it is easy to clean and is a non-porous material, meaning it cannot absorb moisture like other materials (for example, wood).

This makes it a safe option for environments where it is essential to prevent the growth of bacteria and viruses.

Requires little maintenance

Because scratches are difficult to cause on its surface, Stainless steel cookware requires very little maintenance. In the event of any damage, you will only need a metal cleaner and a soft cloth for the material to regain its original appearance.

While Formica surfaces can crack or break under stress or impact, stainless steel is strong enough to withstand bumps.

It may cost a bit more than other materials, but you won’t need to replace it in a long time. If you take care of it as it should, your stainless steel equipment will last beyond its useful life.

Better efficiency in the kitchen

Food preparation tables made from stainless steel plates play an essential part in any commercial kitchen, as they allow staff to prepare multiple foods at the same time.

These not only increase kitchen productivity, but they also minimize the risk of cross-contamination.

Hygiene’s norm

Sanitation laws state that each meal or food station must have a sink throughout the facility (near the bar, in the kitchen, in the staff restrooms).

Stainless steel sinks are a must for these businesses. Decide on a long, deep design to keep dishes and kitchen supplies clean. As for the sinks, go for a small one: Due to its limited capacity, your kitchen staff won’t be tempted to use it for activities other than cleaning your hands, such as rinsing vegetables.

To serve and store food

The buffets and carveries are a popular culinary trend, but pose potential health risks due to cross-contamination of food and damage them.

Stainless steel broilers or pots can prove to be good insulators and regulators; they will be able to keep your products at a desired and safe temperature.

Useful for cooking

Unlike Teflon cookware, stainless steel cookware is sturdy; they are not prone to chipping, rusting or staining if properly cared for.

Additionally, these metal appliances have at least 5 layers that allow a uniform heat flow and durability, while aluminum appliances conduct heat in the internal layers, which is not desirable outside due to its corrosive properties.

Cleaning tips

At the end of a busy day in a commercial kitchen, your Stainless steel kitchenware, sinks, and shelves can end up dirty.

To clean stainless steel products, use cleaning products suitable for this material, so you will remove any residue or stain very easily and leave a shiny finish.

Remember to never use steel wool to clean stainless steel products, as you could scratch or leave pieces of metal that could contaminate food.

 

Cooking in Stainless Steel Pans – How is it done?

Before entering the usual stainless steel, we want to talk about the best material manufactured to date for this type of utensils. The surgical steel 316.

It is also the only material that does not react with food. It is the same used for prostheses and implants, these being biocompatible with our body. The surgical steel offers high resistance to a chemical reaction of the acids and enzymes in food. Resists carbonization better than other stainless steel materials. In addition, it resists corrosion and oxidation.

The Surgical Steel has the property that is less porous, which offers great advantages, as they decrease cooked food stuck to the surface of the pan or pot. So you can use it in any type of kitchen, without any problem. In addition, using surgical steel, you can cook your food with all the hygienic properties of this metal.

Cook egg in a stainless steel pan

Now speaking particularly of the egg, although it has a high water content in its composition, its chemistry makes it prone to stick in the pans, so if you are going to cook egg in a stainless steel pan, you should use a consistent layer of oil after properly heating the pan to prevent sticking; otherwise it will stick to the stainless steel.

By last

It may seem like a lot to do, but we guarantee it is worth it. Cooking with utensils and especially stainless steel pans will bring benefits to you and your family, so it is important to learn.

If you are interested in buying a kitchen battery that includes quality stainless steel pans and pots, you can check the following ones we have for you.

Durable and stylish, Stainless steel kitchenware is also versatile, since you can cook them all. Not to mention the price, affordable even for stainless steel induction cookware. How to make your choice between the different brands offering these essential kitchen utensils? Depending on your culinary needs, there is a wide variety of sizes and shapes of stainless steel pots with removable handles or not.

Parts made with other materials often complement the stainless steel to improve the quality and comfort of the products. To be resistant and conductive, the bottom is usually provided with an aluminium layer. As for the handle, it must instead remain at a low temperature so as not to burn you.

The weight of stainless steel pans

Keep in mind that the thicker the bottom of your pan, the more even the heat will be. Do not be immediately refractory to a pan that seems too heavy, because it can be a guarantee of quality. Thermal optimization, which allows even cooking of food, is not the only advantage: your equipment will also be more robust and will fear less blows.

So make a good compromise between the durability of your utensils and their maneuverability, a criterion that is also important. Remember that the weight of your pan or your stove is added that of the food in preparation. A lighter Stainless steel cookware will also be less expensive.

Healthy Cooking: The Materials to Prefer

Every now and then you hear a new one: no aluminum because toxic, non-stick banished because carcinogens and wood, not even talking about it, would be the ideal nest for bacteria and germs. But is it all true? Is there a 100% safe material? We are sure that you will have asked yourself these questions a thousand times, reading the many news – often alarming – of which the web is full.

Aluminum: yes, but beware of acidic foods

Probably in the kitchens of restaurants, it is one of the most used materials, and this should already be a symptom that aluminum is among the most suitable metals for food processing. It is mainly used for making pots, lids, and ladles, even if the quality of the tool changes considerably depending on the thickness. At home aluminum kitchen utensils are certainly less used, either because – in the case of pans – foods tend to stick to the bottom (especially if the bottoms are not thick enough) or because this material is not suitable for washing in the dishwasher.

Steel: few crosses for many delights

The Stainless steel cookware are beautiful, shiny, and easy to clean; they last for years because they are extremely resistant and are not subject to abrasion. They are safe from a hygienic point of view and do not give problems with high temperatures. The same applies to tools, even if the prices are higher than other materials. Are the pans perfect? Yes, but only for certain types of cooking. A characteristic of steel is that it does not conduct heat homogeneously, as is the case for aluminum.

As a result, foods tend to stick to both the bottom and sides. For this reason, the most effective cooking methods with steel are those that require the presence of many liquids: marinades, boiling, bain-marie, are preparations in which the performance of these pans are definitely better than others. Usually, in fact, the useful pressure cookers are in steel. Beyond the pans, stainless steel remains the reference material for professional worktops and for most kitchen utensils. To make the best use of Stainless steel kitchenware, remember:

Add salt only with boiling water as contact with the salt in grains could start a corrosion process.

Cooking food in direct contact with the pot is not recommended because it could easily attack.

The steel containers are perfect for serving sauces and pickles, make a stock, and you won’t regret it!

Copper, the gold of the kitchen

Copper is an extraordinary material for many uses, and even in the kitchen its yield is incredibly high, so much so that it is often called “the gold of the kitchen”. A perfect definition, even in a non-metaphorical sense: they are in fact very expensive and therefore not very common in homes. Copper utensils and pots are practically eternal: great advantage of these instruments is in fact that they can be stagnated inside and polished outside, returning to a state like new, as often as necessary.

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.

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.

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.