The Kit
Kitchen Tools
Knives, pans, and the hand tools that do the work — what each is for, and what to look for when you buy one.
1071 tools
Knives & Cutting
77
Knife
The fundamental cutting tool every kitchen is built around
Chef's Knife
The do-everything blade for chopping, slicing, and mincing
Paring Knife
Small, nimble blade for peeling and detailed in-hand work
Serrated Knife
Saw-toothed blade that slices crusty bread without crushing
Cleaver
Heavy broad blade for chopping through bone and bulk prep
Cutting Board
The stable surface every cut starts on
Mandoline
Adjustable blade for paper-thin, perfectly even slices
Kitchen Shears
Heavy-duty scissors for poultry, herbs, and packaging
Pizza Cutter
Rolling wheel that slices pizza in one clean pass
Lame
Razor blade that scores bread for a controlled rise
Butter Knife
Blunt blade for spreading butter, jam, and soft cheese
Boning Knife
Narrow, flexible blade for separating meat and poultry from the bone.
Honing Steel
Long rod that realigns a knife's edge to keep blades cutting cleanly.
Fish Filleting Knife
Thin, flexible blade for filleting fish and removing skin in clean strokes.
Parmesan Almond Knife
A short stubby blade with a pointed tip used to split and flake hard aged cheeses like Parmesan.
Pizza Rocker Knife (Mezzaluna)
A long curved blade with handles at both ends that rocks across a pizza to cut it in clean sweeps.
Pizza Scissors
Heavy shears with a built-in spatula blade that cut and lift pizza slices in one move.
Sharpening Stone
An abrasive block used to grind and hone a fine cutting edge back onto dull knives.
Shawarma / Trompo Carving Knife
A long thin blade or electric slicer for shaving thin strips off a vertical rotisserie of meat.
Single-Bevel Honyaki Knife
Premium single-bevel Japanese knife forged from a single high-carbon steel for ultra-clean slicing.
Soba Knife (Menkiri Bocho)
Heavy single-bevel Japanese knife that cuts rolled soba dough into uniform thin noodles.
Steak Knife
Sharp table knife, often serrated, for cleanly cutting cooked meat at the plate.
Teppan Palette Knife
Thin flexible blade used on a teppan griddle to slide under, lift, and portion food.
Usuba (Vegetable Knife)
A Japanese single-bevel vegetable knife with a flat, thin blade for precise straight cuts.
Bread Knife
A long serrated blade that saws cleanly through crusty bread without crushing the crumb.
Whetstone
An abrasive sharpening stone that grinds and hones a fine edge on knives and blades.
Chinese Cleaver
A broad rectangular blade used as an all-purpose knife for chopping, slicing, and smashing.
Deba Knife
A thick, heavy single-bevel Japanese knife built to break down whole fish.
Yanagiba Knife
A long, slender single-bevel Japanese knife for slicing raw fish and sashimi.
Cheese Slicer
A handheld tool with a wire or blade slot that shaves even slices from a block of cheese.
Meat Band Saw
A powered saw with a continuous blade for cutting frozen meat and through bone.
Boti
A floor-mounted curved blade from Bengal that you cut against while seated for fast prep.
Mushroom Knife
A small curved foraging knife with an attached brush for cutting and cleaning wild mushrooms.
Santoku Knife
A Japanese all-purpose knife with a flat edge and sheepsfoot tip for slicing, dicing and mincing.
Soba Cutting Board (Manaita)
A large wooden board for cutting hand-rolled soba dough into even, thin noodles.
Carving Board (Juice Groove)
A heavy cutting board with a perimeter trench that catches juices when slicing roasted meat.
Champagne Saber
A blunt ceremonial blade used to strike off the top of a Champagne bottle, cork and all.
Color-Coded Cutting Board
A set of boards in assigned colors to keep raw meat, fish and produce separate and prevent cross-contamination.
Color-Coded Knife Set
Knives with colored handles assigned to food types to prevent cross-contamination.
Salmon Slicer (Flexible Slicing Knife)
Long, thin, flexible blade for carving paper-thin slices of cured or raw salmon.
Kitchen Knife
The all-purpose cutting blade used for everyday slicing, chopping, and dicing.
Meat Cleaver
Heavy rectangular blade that chops through bone, joints, and tough cuts of meat.
Oyster Shucking Knife
Short, stout blade for prying open oyster shells and severing the muscle inside.
Bush Knife (Machete)
Long, broad blade for splitting coconuts, hacking tough produce, and rough field prep.
Cheese Knife
Specialized blade shaped to cut cheeses cleanly without sticking or crumbling.
Floor Cutting Blade (Boti / Bonti)
Floor-mounted curved blade used seated, drawing food across it to cut and slice.
Nakiri Knife
A flat, straight-edged Japanese vegetable knife built for clean push-cuts and fine slicing.
Round Wooden Cutting Board
A thick round wooden block for chopping, mincing, and breaking down ingredients.
Bone Chopper / Cleaver
A heavy thick-spined cleaver for chopping through bones, joints, and tough cuts of meat.
Bone Saw
A handsaw with a coarse toothed blade for cutting through bone in butchery.
Breaking Knife (Cimeter)
A long curved-blade knife for breaking down primal cuts and trimming large pieces of meat.
Butcher Knife
A sturdy broad-bladed knife for cutting, trimming, and portioning large cuts of meat.
Curd Knife
A long wide blade for cutting set milk curd into even pieces during cheesemaking.
Flexible Fillet Knife
A thin, flexible-bladed knife for filleting fish and gliding along bones.
Mezzaluna (Curved Chopper)
A crescent-shaped blade with handles at each end, rocked back and forth to mince herbs and vegetables.
Uncapping Knife
A broad, often heated blade used by beekeepers to slice the wax caps off honeycomb before extraction.
Butcher Cleaver
A heavy rectangular blade built to chop through meat, bone, and joints with one strong stroke.
Cheese Wire
A thin taut wire, usually with two handles, that cleanly cuts large blocks or wheels of cheese without crumbling.
Chef's Knife (French Knife)
The all-purpose kitchen blade with a broad curved edge for chopping, slicing, dicing, and mincing.
Pizza Cutter Wheel
A rolling circular blade on a handle for slicing pizza and flatbreads cleanly.
Poultry Shears
Heavy spring-loaded scissors built to cut through poultry joints and small bones.
Skinning Knife
A short curved blade designed to separate hide and skin from meat cleanly.
Boti (Curved Cutting Blade)
A floor-mounted curved Bengali blade you cut against while seated, freeing both hands.
Brisket Slicing Knife
A long, narrow knife built to slice smoked brisket in clean, single strokes.
Brisket Slicing Knife (Granton Edge)
A long Granton-edged slicer whose scalloped dimples release thin brisket slices cleanly.
Clam Knife
A short, blunt-edged knife for prying open hard-shell clams without crushing the meat.
Coconut Splitter / Machete (Veetukathi)
A heavy blade or machete used to crack open and split whole coconuts cleanly.
Daikon Katsuramuki Peeler
A tool for paring daikon into one long continuous thin sheet for katsuramuki.
Facón (Gaucho Carving Knife)
A large gaucho belt knife used to carve and serve fire-roasted asado meat.
Fish Shears
Heavy kitchen scissors for trimming fins, cutting through fish bones and skin.
Ham Carving Knife (Cuchillo Jamonero)
A long, thin, flexible blade for carving paper-thin slices from a bone-in cured ham.
Opinel Folding Knife
A classic French wood-handled folding knife used for everyday paring, picnics, and outdoor cooking.
Gyuto (Japanese Chef's Knife)
The Japanese chef's knife — harder, thinner steel and a flatter profile built for push-cutting
German Chef's Knife
Heavier, thicker German chef's knife with a curved belly for rock-chopping herbs and dense vegetables; tougher edge than a thin Japanese gyuto but less precise for fine slicing.
Chinese Vegetable Cleaver (Caidao)
Thin, lightweight rectangular caidao for slicing, julienning and scooping vegetables and boneless meat; its broad flat blade smashes garlic and ginger, but it is not for hacking through bone like a heavy cleaver.
Utility Knife
A mid-size blade between a paring and chef's knife, nimble for trimming, slicing sandwiches, and smaller produce where a chef's knife feels oversized and a paring too short.
Bird's Beak (Tourné) Paring Knife
Short paring knife with an inward-curving concave blade that hugs round produce, made for tourné cuts, peeling citrus, and hulling strawberries.
Prep Tools
482
Peeler
Swift blade for stripping skin off fruit and vegetables
Grater
Sharp-toothed surface for shredding cheese and vegetables
Microplane
Ultra-fine rasp for citrus zest, garlic, and hard cheese
Mixing Bowl
All-purpose bowl for combining, whisking, and tossing
Whisk
Looped wires that beat air into eggs, cream, and sauces
Spatula
Flat blade for flipping, lifting, and scraping
Slotted Spoon
Pierced spoon that lifts solids and drains the liquid behind
Wooden Spoon
Gentle, heat-friendly spoon for stirring anything
Tongs
Spring-loaded grip — an extra heatproof pair of hands
Ladle
Deep-bowled spoon for serving soups, stocks, and sauces
Measuring Cups
Graduated cups for portioning dry and liquid ingredients
Measuring Spoons
Small graduated spoons for accurate seasoning and leavening
Kitchen Scale
Digital weighing for the precision baking demands
Thermometer
Takes the guesswork out of doneness and temperature
Timer
Keeps multiple dishes on track so nothing overcooks
Mortar & Pestle
Crush and grind spices, pastes, and pestos by hand
Sieve
Mesh basket for sifting, straining, and dusting
Strainer
Separates solids from liquids when draining and rinsing
Colander
Big perforated bowl for draining pasta and washing greens
Can Opener
Opens tins cleanly without jagged, dangerous edges
Bottle Opener
Pops bottle caps and corks for the cook and the table
Garlic Press
Crushes peeled cloves into fine paste in one squeeze
Zester
Strips fragrant citrus peel into fine threads
Vegetable Peeler
Quick, even peeling for carrots, potatoes, and more
Box Grater
Four-sided grater with a face for every texture
Citrus Juicer
Squeezes every last drop from lemons, limes, and oranges
Meat Thermometer
Reads internal temperature for perfectly cooked meat
Candy Thermometer
Tracks the precise sugar stages for candy and frying
Fine-Mesh Strainer
Catches the finest solids for silky sauces and custards
Instant-Read Thermometer
Quick-probe temperature check in just a couple of seconds
Fork
The everyday utensil for eating, mashing, and mixing
Spice Grinder
Pulverizes whole spices for the freshest, brightest flavor
Potato Masher
Crushes potatoes and beans into fluffy, rustic mash
Meat Mallet
Pounds cutlets thin and tenderizes tougher cuts
Rice Paddle
Flat scoop that fluffs and serves rice without crushing
Squeeze Bottle
Controlled stream for sauces, dressings, and plating
Potato Ricer
Presses potatoes into airy, lump-free fluff
Jigger
Dual measure for pouring balanced, consistent cocktails
Pepper Grinder
Cracks fresh peppercorns for fragrant, bold seasoning
Tofu Press
Squeezes water from tofu for better browning and texture
Meat Fork
Long two-pronged fork to steady and lift roasts
Melon Baller
Scoops neat spheres of melon, butter, and sorbet
Salad Spinner
Spins washed greens bone-dry so dressing clings
Molcajete
Volcanic-stone mortar for salsas and guacamole
Muddler
Presses herbs and fruit to release oils into drinks
Bar Spoon
Long twisted spoon for stirring and layering drinks
Tweezers
Precision grip for plating and pulling fish bones
Cocktail Shaker
Chills and combines drinks with a vigorous shake
Tortilla Press
Flattens masa into thin, even tortillas in one press
Chopsticks
Nimble pair for cooking, plating, and eating alike
Ice Cream Scoop
Carves clean rounds of ice cream, dough, and batter
Teapot
Vessel for steeping and serving tea, often with a spout and built-in strainer.
Chinois (Fine-Mesh Conical Strainer)
Cone-shaped fine-mesh strainer for ultra-smooth sauces, stocks, and purees.
Fine-Mesh Sieve
Fine wire-mesh strainer for sifting, draining, and straining lumps from liquids.
Leave-In / Probe Thermometer
Oven-safe probe left in food to monitor internal temperature as it cooks.
Cheesecloth / Straining Cloth
Loose-woven cotton cloth for straining, draining, and bundling foods.
Hotel Pan (Gastronorm)
Standardized rectangular pan for holding, cooking, and storing food in pro kitchens.
Infrared Thermometer
No-contact thermometer reading surface temperature of pans, oil, and griddles.
Instant-Read Thermometer
Quick-reading probe thermometer for checking doneness of meat, bread, and more.
Fish Spatula
Thin, slotted, angled turner for flipping fish and delicate seared foods.
Ginger Grater
Fine-toothed grater that shreds ginger and garlic into pulp, separating fiber.
Long Cooking Chopsticks (Saibashi)
Extra-long chopsticks for stirring, flipping, and frying at a safe distance.
Plating Tweezers
Precision tweezers for placing garnishes and delicate elements when plating.
Basting Brush
Brush for spreading butter, oil, glaze, or egg wash onto food.
Papaya Shredder (Mit Soi Malakor)
A serrated hand grater that cuts green papaya into long fine threads for Thai som tam salad.
Passatelli Press
A perforated plate-and-plunger press that extrudes Emilian breadcrumb dough into short passatelli noodles.
Pasta Bicycle Cutter (Rotella)
A frame of multiple spaced cutting wheels that slices rolled pasta sheets into even ribbons or strips at once.
Plantain Press (Tostonera)
A hinged wooden or plastic press that flattens fried plantain rounds into crisp tostones.
Poi Board (Papa Ku'i 'Ai)
A broad wooden board on which steamed taro is pounded into Hawaiian poi.
Poi Pounder (Pohaku Ku'i 'Ai)
A heavy carved stone pestle used to mash cooked taro into poi on a wooden board.
Pour-Over Dripper (V60)
A cone-shaped filter holder for brewing coffee by slowly pouring hot water over ground beans.
Pulled-Meat Claws
Pronged handheld claws for gripping, lifting, and shredding large cuts of cooked meat.
Ravioli Mold Tray
A perforated metal tray that shapes and seals a whole sheet of ravioli at once.
Rotary Cheese Grater
A hand-cranked drum grater that shreds hard cheese, nuts, or chocolate quickly and safely.
Rotary Grater
A crank-operated drum grater for shredding cheese, nuts, or chocolate without touching the blade.
Roti Jala Mould (Acuan Roti Jala)
A cup with multiple spouts used to drizzle batter into the lacy Malaysian net pancake roti jala.
Roti Press (Pelpan)
A hinged press that flattens dough balls into thin round flatbreads without a rolling pin.
Round Tandoor Skewer
A long thick metal rod for threading kebabs and lowering them into a tandoor oven.
Saucier Ladle (Spouted)
A ladle with a pouring lip and often a strainer edge for portioning and saucing precisely.
Sausage Clip Gun
A handheld crimping tool that fastens metal clips to seal the ends of stuffed sausage casings.
Sausage Pricker
A small spiked tool that pierces sausage casings to release trapped air before cooking.
Sausage Stuffing Horn / Tube
A tapered nozzle that funnels ground meat into casings when making fresh sausage.
Silicone Basting Brush
Heat-resistant silicone-bristle brush for spreading marinades, butter, glazes, or egg wash over food.
Smoking Bowl (Katori for Dhungar)
Small metal bowl that holds a smoldering coal to infuse food with smoke via the dhungar method.
Snail Tongs
Spring-hinged scissor tongs that grip a hot escargot shell so the meat can be forked out.
Sous Vide Rack
Slotted rack that keeps vacuum bags separated and submerged for even sous vide cooking.
Spaghetti Server / Pasta Tongs
Clawed tongs or fork that grips long pasta strands to portion and toss spaghetti.
Spam Musubi Mold
Rectangular press that shapes rice into the neat Spam-sized block for Hawaiian musubi.
Spherification Spoon Set
Slotted and rounded spoons for forming, dosing, and draining spheres in molecular cuisine.
Stainless Boil Strainer Basket
Large perforated basket that drops into boiling water to cook and lift food in one motion.
Steaming Cloth
Thin cloth laid in a steamer to keep sticky foods from clinging and to wick excess water.
String Hopper Mat (Idiyappa Mat)
Small woven mat that holds pressed rice-flour noodles for steaming into string hoppers.
Sugar (Candy) Thermometer
High-range thermometer that tracks sugar syrup through its precise cooking stages.
Superbag (Fine Filter)
Reusable ultra-fine mesh straining bag for crystal-clear stocks, juices, and purees.
Sushi Rolling Mat (Makisu)
Flexible bamboo mat used to roll and shape maki sushi and other rolled foods.
Syrup Pump
Screw-on dispensing pump that delivers measured shots of flavored syrup into drinks.
Tandoor Skewer Hook (Salaakh)
Long hook used to lower, turn, and retrieve skewers and bread from a deep tandoor oven.
Tasting Spoon
Small spoon kept for tasting dishes mid-cook to check seasoning and balance.
Tea Scoop
Slender scoop for measuring loose-leaf tea or matcha powder into a pot or bowl.
Tea Tongs (Cha Jia)
Small bamboo or metal tongs for handling hot teacups in a gongfu tea service.
Teppanyaki Spatula (Long Turner)
Long-handled flat turner for flipping, chopping, and moving food across a teppan griddle.
Triangle Scraper
A flat triangular blade for scraping food debris and grease off griddles and flat-top grills.
Truffle Slicer (Mandoline à Truffe)
A small handheld slicer with an adjustable blade for shaving truffles paper-thin.
Uncapping Fork (Scratcher)
A pronged tool for piercing and lifting wax cappings off honeycomb before extraction.
Wide-Mouth Canning Funnel
A broad-spouted funnel that fits canning jars for spill-free filling of preserves.
Wire Roasting Grate (for Phulka)
A small wire rack set over a flame to puff Indian phulka rotis directly on fire.
Wooden Kraut Tamper
A heavy wooden pounder used to pack and bruise shredded cabbage for sauerkraut.
Measuring Cup
A graduated cup or jug for measuring liquid and dry ingredients by volume.
Spider Skimmer
A wide wire-mesh basket on a handle for lifting fried foods and skimming scum from liquids.
Coconut Grater
A serrated scraping tool for shredding the white flesh from half coconuts.
Grinding Stone
A stone slab and roller or pestle for crushing spices, grains, and pastes by hand.
Digital Scale
An electronic scale that weighs ingredients precisely for accurate, repeatable cooking.
Calabash Gourd Bowl
A dried, hollowed gourd used as a natural bowl for serving, mixing, and storing food.
Plastic Basin
A wide plastic tub for washing produce, soaking, kneading, and holding ingredients.
Tea Strainer
A small fine-mesh strainer that catches loose leaves when pouring brewed tea.
Refractometer
An optical instrument that measures sugar or salt concentration in a liquid by light refraction.
Slotted Turner
A flat slotted spatula for flipping and lifting food while letting fat and liquid drain.
Silicone Spatula
A heat-resistant flexible spatula for scraping bowls, folding batter, and stirring sauces.
Enamel Bowl
A steel bowl coated in glassy enamel for mixing, washing, and serving food.
Tostonera Plantain Press
A hinged wooden or plastic press that flattens fried plantain chunks into tostones.
Fufu Stirring Paddle
A long sturdy wooden paddle for stirring thick starchy doughs like fufu and pap.
pH Meter
A digital probe that measures acidity, key for safe fermentation and preserving.
Food Mill
A hand-cranked mill that purees soft foods while straining out skins and seeds.
Julienne Grater
A grater with toothed blades that shred vegetables into thin matchstick strips.
Fish Scaler
A serrated or toothed tool that strips scales off fish before cooking.
Measuring Spoon
A set of fixed-size spoons for measuring small amounts of ingredients accurately.
Plastic Bucket
A sturdy food-grade pail for carrying water, washing produce, brining, or storing bulk ingredients.
Winnowing Basket
A shallow woven tray used to toss grains and pulses so chaff and dust blow or fall away.
Woven Basket
A handwoven basket used to store, serve, steam, or cover food in many traditional kitchens.
Canning Jar
A heat-safe glass jar with a sealing lid for preserving jams, pickles, and other foods.
Balloon Whisk
A rounded wire whisk that beats air into eggs and cream and blends batters and sauces smooth.
Tea Glass
A small heat-tolerant glass for serving hot tea, common across the Middle East, Caucasus, and South Asia.
Cassava Grater
A rough rasping surface for grating cassava (and coconut) into pulp for flatbreads and starches.
Cloth Coffee Sock Strainer
A reusable cloth filter, often on a ring or stand, that strains brewed coffee from the grounds.
Metal Skewer
A long pointed rod that threads meat, fish, and vegetables for grilling over fire.
Cheese Grater
A perforated metal tool that shreds hard cheese into fine or coarse strands for cooking and finishing.
Metal Serving Tray
A flat metal platter for carrying, plating, and presenting food and drinks at the table.
Bamboo Strainer
A woven bamboo or wire-mesh basket for draining, rinsing, and serving noodles and produce.
Vegetable Corer
A narrow tool that hollows out cores or pulp from vegetables for stuffing or cleaning.
Water Jerrycan
A rugged handled container for storing and transporting cooking water or oil.
Fermentation Crock
A heavy vessel for fermenting vegetables and batters, keeping food submerged and air out.
Fish Bone Tweezers
Wide, strong tweezers for pulling pin bones out of fish fillets without tearing the flesh.
Spätzle Maker
A tool that pushes soft egg-noodle batter into boiling water to form small irregular German dumplings.
Swizzle Stick
A slender stirring rod, often with star-shaped prongs, used to chill and froth drinks.
Vacuum Thermos Flask
A double-walled vacuum-insulated flask that keeps liquids hot or cold for hours.
Clay Water Pot / Filter (Canari)
A porous earthenware vessel that stores, cools, and naturally filters drinking water.
Coconut Milk Strainer Cloth
A fine cloth for squeezing grated coconut to extract fresh coconut milk and cream.
Hydrometer
A floating glass instrument that measures a liquid's density to track sugar or alcohol.
Hygrometer
A gauge that measures ambient humidity for curing, fermenting, and aging foods.
Nutmeg Grinder
A small hand mill or grater for finely grinding whole nutmeg and other hard seeds.
Tortilla Warmer (Tortillero)
An insulated basket or container that keeps freshly made tortillas warm and pliable.
Wide-Mouth Mason Jar
A threaded glass jar with a two-piece lid used for canning, preserving, and storage.
Airtight Storage Canister
A sealed container that keeps dry goods, coffee, and tea fresh and protected from air.
Bamboo Rice Basket
A woven bamboo basket used to steam and serve sticky rice.
Cambro / Prep Container
A stackable food-storage container for prepped ingredients in professional kitchens.
Cheese Press
A frame and weight system that compresses curds to expel whey and form firm cheese.
Cooler / Icebox
An insulated chest that keeps food and drinks cold with ice for transport and holding.
Drying Rack
A rack with rods or mesh for air-drying fresh pasta, herbs, or rinsed produce.
Enamel Plate
A steel plate coated in fused glass enamel, durable for prep, serving, and camp use.
Fermentation Vessel (Demijohn)
A large glass jug for fermenting wine, cider, vinegar, and other brews under airlock.
Fufu Mortar and Pestle
A tall wooden mortar and long pestle for pounding boiled tubers into smooth fufu.
Glass Bottle (Bottling)
A sealable glass bottle for storing oils, syrups, sauces, and home-brewed liquids.
Hanging Scale
A suspended spring or digital scale for weighing produce, meat, and bulk goods.
Large Mixing Bowl
A big bowl for combining, tossing, marinating, and proofing in volume.
Liquid Measuring Cup
A spouted cup with graduated markings for accurately measuring liquids.
Oil Mister / Atomizer
A pump or pressurized sprayer that coats food with a fine, even mist of oil.
Plastic / Enamel Basin
A wide shallow basin for washing produce, soaking, and holding ingredients during prep.
Tofu Mold / Pressing Box
A perforated cloth-lined box that presses curds into firm tofu or cheese blocks.
Water Bucket
A sturdy pail for carrying, soaking, and holding water during cooking and cleanup.
Water-Seal Pickling Jar (Paocai Tan)
A glazed crock with a water-filled lip moat that lets fermentation gas escape while sealing out air.
Acidity Titration Kit
A measuring kit that drips a reagent into a sample to read its exact acidity for fermentation and dairy.
Aging Rack
A ventilated wooden or wire shelf that holds cheese, charcuterie, or dough to dry and mature with airflow.
Airlock
A small water-filled valve fitted to a fermentation vessel that vents gas while blocking outside air.
ATP Luminometer
A handheld meter that swabs a surface and reads residual ATP to verify cleaning and food-safety.
Auto-Siphon
A pump-primed racking cane that starts a siphon with one stroke to transfer brew off its sediment.
Banana Leaf
A large pliable leaf used to wrap, line, and steam foods, lending a subtle grassy aroma.
Basket Press (Rack-and-Cloth)
A slatted basket that presses pulp under a screw or hydraulic ram to extract juice, oil, or whey.
Bottle Capper
A lever or bench tool that crimps crown caps or seats corks onto bottles of beer, cider, or wine.
Bottle Filler
A spring-tipped wand or counter-pressure rig that fills bottles cleanly while limiting foam and oxygen.
Coconut Husking Stake
A pointed iron or wooden spike fixed in the ground used to tear the fibrous husk off coconuts.
Cold Brew Tower
A tall drip rig that slowly trickles cold water through coffee grounds for smooth, low-acid concentrate.
Dairy Thermometer
A floating or clip thermometer for hitting precise milk temperatures in cheese, yogurt, and pasteurizing.
Deep-Fry Thermometer
A high-range clip thermometer that keeps frying oil and sugar syrups at the right temperature.
Digital Gram Scale
A precise electronic scale that weighs small amounts to the gram for coffee, tea, and baking.
Draining Mat
A perforated or ribbed mat that lets liquid drain away from washed produce, cheese, or fried foods.
Filter Press
A stack of plates and pads that clarifies wine, beer, or oil by forcing liquid through fine filter media.
Food Flask
An insulated wide-mouth flask that keeps soups, stews, and porridge hot or cold for hours on the go.
Graduated Cylinder
A tall marked tube for measuring liquid volume precisely, also used to float a hydrometer.
iSi Cream Whipper (Siphon)
A charged canister that whips cream, foams, and espumas using nitrous oxide gas under pressure.
Molinillo Wooden Whisk
A carved Mexican wooden whisk twirled between the palms to froth hot chocolate and atole.
Pepper Mill
A hand grinder that cracks whole peppercorns fresh, with an adjustable coarseness setting.
pH Test Strips
Color-changing paper strips that estimate acidity to monitor fermentation, pickling, and food safety.
Receiving Floor Scale
A large heavy-duty platform scale for weighing bulk deliveries, sacks, and full containers.
Thermos Flask
A vacuum-insulated flask that keeps drinks and liquids hot or cold for many hours.
Transfer Hose / Tubing
Food-grade flexible tubing for siphoning and moving liquids between vessels without splashing.
Water Activity Meter
A device that reads a food's free water (aw) to judge shelf stability and microbial safety.
Airlock Fermentation Lid
A jar lid fitted with a water-trap valve that lets fermentation gases escape while blocking air and contaminants.
Ash Rake
A long-handled metal rake for spreading embers and pulling ash from wood-fired ovens and grills.
Attaya Tea Tray
A serving tray and set of small glasses used for the West African attaya green-tea ceremony.
Belna Rolling Pin
A slim, tapered South Asian rolling pin for rolling out chapati, roti, and puri dough.
Bombilla
A metal drinking straw with a filtered bulb tip for sipping yerba mate without the leaves.
Brix Refractometer
A handheld optical meter that reads sugar concentration in juice, syrup, or wort by light refraction.
Butcher Block
A thick end-grain hardwood block built to absorb chopping and heavy knife work.
Butcher's Scale
A counter scale that weighs meat and prints a priced, weighted label for the case.
Champagne Stopper
A clamping or vacuum stopper that reseals sparkling wine to keep the bubbles in.
Cheese Board
A flat serving board for cutting and presenting a spread of cheeses and accompaniments.
CO2 Regulator
A valve-and-gauge unit that steps CO2 from a tank down to a safe, set working pressure.
Colorimeter
An optical instrument that measures and grades the color of flour, oils, and other products.
Compartment Bento Container
A divided lidded box that keeps portions and dishes separated for packed meals.
Corkscrew
A handheld tool with a helical worm that pulls corks from wine bottles.
Digital Kitchen Scale
An electronic scale that weighs ingredients to the gram for accurate, repeatable cooking and baking.
Dosing Pipette / Caviar Maker
A dropper or syringe that drips flavored liquid into a setting bath to form spherified 'caviar' pearls.
Egg Slicer
A hinged tool with taut wires that slices a peeled hard-boiled egg into even rounds in one press.
Fermentation Weight
A glass or ceramic weight that holds vegetables submerged under brine during fermentation.
Food-Grade Fermentation Bucket
A large lidded plastic bucket for fermenting big batches of brine, cider, or wine.
Glass Carboy (Demijohn)
A large narrow-necked glass jug for fermenting and aging wine, cider, and mead.
Glass Meal-Prep Container
A lidded tempered-glass box for storing, reheating, and batch-cooking portioned meals.
Hangiri Sushi Rice Tub
A wide, flat-bottomed wooden tub used to cool and season cooked rice for sushi.
Honey Bottling Bucket
A lidded food-grade pail with a bottom honey gate valve for cleanly filling jars.
Jar Lid Sealer
A hand tool that crimps or seams metal lids onto jars for an airtight preserving seal.
Masala Dabba Spice Box
A round steel tin holding seven small bowls of the everyday spices for Indian cooking.
Measuring Pipette
A graduated dropper for measuring and transferring tiny, precise volumes of liquid.
Olive Oil Cruet (Oliera)
A spouted bottle that pours and drizzles olive oil in a controlled stream at the table or stove.
Oven Mitt
An insulated glove that protects the hand and wrist when handling hot pans and trays.
Sanitizer Test Strips
Color-changing paper strips that confirm a sanitizing solution is at the safe concentration.
Steel Thali Plate
A round metal platter used to serve an Indian meal of many small dishes at once.
Steel Tiffin Box
A stacked, clip-locked stainless lunch carrier that keeps several dishes separate for transport.
Swing-Top Bottle
A bottle with a hinged ceramic stopper and gasket that reseals airtight for fermenting and storing drinks.
Tea Bowl
A handleless ceramic bowl for whisking and drinking powdered matcha tea.
Tea Tasting Cup
A small standardized cup-and-bowl set used to brew and evaluate tea consistently.
Alcapurria Shaping Board
A board or leaf used to spread and roll plantain-and-yautía dough around a meat filling for alcapurrias.
Analytical Balance
A precision scale that weighs ingredients to a hundredth of a gram for exacting recipes.
Armudu Tea Glass
A pear-shaped Azerbaijani glass that keeps tea hot and is held by its narrow waist.
Asanka
Ghanaian grooved earthenware grinding bowl used with a wooden pestle to mash peppers and spices.
Bamboo Rice Serving Basket
Woven bamboo basket, often lidded, used to hold and serve cooked rice while keeping it warm.
Banana Leaf Cone Plate
A fresh banana leaf folded into a cone and pinned to serve snacks and rice portions.
Banana Leaf Serving Tray
A flat banana leaf laid over a tray or table as a natural, aromatic serving surface for a meal.
Banku Turning Stick
A flat wooden paddle used to stir and turn stiff fermented corn-and-cassava dough into banku.
Bazin Stirring Stick
A strong wooden stick used to beat barley-flour dough into the stiff Libyan dish bazin.
Berry Picker
A scoop with comb-like tines that rakes berries off low bushes quickly without crushing them.
Bimetal Stem Thermometer
A dial probe thermometer that reads temperature via a coiled bimetallic strip in the stem.
Bottle Brush
A long, narrow brush on a twisted wire handle for scrubbing the inside of bottles and jars.
Butter Churn
A vessel that agitates cream until the fat clumps together into butter.
Butter Tea Churn
A tall wooden cylinder used in the Himalayas to blend tea, yak butter and salt into butter tea.
Calabash Bowl (Jícara)
A bowl made from a dried hollowed gourd, used to serve drinks and hold ingredients.
Cast-Iron Chainmail Scrubber
A mat of linked stainless rings that scours stuck-on food off cast iron without stripping seasoning.
Cha Hai (Fairness Pitcher)
A small pitcher that holds brewed tea so each cup is poured at equal strength.
Cha He (Tea Presentation Holder)
A curved scoop that presents and measures dry tea leaves before brewing.
Chawan (Matcha Bowl)
A wide ceramic bowl used to whisk and drink matcha in the Japanese tea ceremony.
Cheese Dome (Cloche)
A covered serving stand with a lifting dome that protects and displays cheese.
Cheese Mill
A grinder that crumbles and breaks up curd or hard cheese during cheesemaking.
Churchkhela Threading Needle
A long needle used to string nuts onto thread before dipping them to make Georgian churchkhela.
Clay Jarro (Coffee / Atole Mug)
A rustic glazed clay mug used in Mexico to serve coffee de olla, atole and hot drinks.
CO2 Carbonation Charger
A small pressurized cartridge that injects carbon dioxide to carbonate drinks or whippers.
Coffee Scale (with Timer)
A precise gram scale with a built-in timer for dialing in coffee brew ratios.
Collapsible Wash Basin
A flexible silicone tub that folds flat for washing produce and dishes, then stores compactly.
Copita Sherry Glass
A small tulip-shaped tasting glass traditional for serving and nosing sherry.
Copper Serving Tray
A decorative copper tray (Korean traem) for presenting and carrying food and drinks.
Coravin Wine Preservation System
A device that pours wine through the cork using inert gas, so the bottle keeps without oxidizing.
Decanter
A wide-bottomed glass vessel for aerating wine and separating it from sediment.
Decanting Candle
A small candle that backlights the bottle neck so you can stop pouring before sediment enters the decanter.
Dhal Ghotni
A wooden hand churner used to mash and smooth simmered lentils into creamy dal.
Digital Deli Scale
A countertop scale that weighs portions and can calculate price by weight for the counter.
Dim Sum Push Cart
A heated rolling cart for serving dim sum tableside from stacked steamer baskets.
Dish Drying Rack
A slotted rack that holds washed dishes upright to air-dry and drain.
Draining Table
A sloped, channeled worktable that drains liquid away from washed produce, dishes, or cheese.
Drip Collar
A small absorbent ring slipped over a bottle neck to catch wine drips after pouring.
Enamel Tray
A lightweight enameled-steel tray for prepping, organizing, and serving food.
Foil Cutter
A small handheld tool that cleanly slices the foil capsule off a wine bottle neck.
Foot-Pedal Waste Bin
A lidded trash bin opened with a foot pedal so hands stay clean during prep.
Gaiwan
A lidded Chinese brewing bowl used to steep and pour loose-leaf tea.
Spray / Spritz Bottle
Squeeze or trigger bottle that mists water, oil, or vinegar in a fine even spray.
Wooden Stirring Stick (Mwiko / Mthiko)
Long, sturdy wooden paddle for stirring thick porridges and stiff doughs over heat.
Funnel
Cone-shaped tool that channels liquids and powders cleanly into narrow openings.
Tamis (Drum Sieve)
Drum-shaped fine sieve for sifting flour and pushing purees to silky smoothness.
Roast Meat Hook
Metal hook for hanging, lifting, and turning large roasts and cured meats.
Sausage Stuffer
Cylinder-and-plunger device that forces ground meat into casings to form sausages.
Cheese Mold (Fuscella)
Perforated form that drains whey and shapes fresh curds into a wheel of cheese.
Grill Tongs
Long-armed tongs for turning and lifting food over hot grills and open fire.
Sauce Ladle
Small deep-bowled ladle for portioning sauces, dressings, and broths neatly.
Wooden Spatula
Flat-edged wooden utensil for stirring, scraping, and turning without scratching pans.
Griddle Scraper
Flat metal blade for cleaning flat-top griddles and scraping browned bits while cooking.
Group Head Brush
Stiff-bristled brush for cleaning coffee grounds and oils from an espresso group head.
Glazed Earthenware Bowl (Mafaradda)
A wide glazed clay bowl used for hand-rolling grains like couscous and for mixing doughs.
Grain Flaker (Oat Roller)
A hand-crank or motorized mill that presses whole grains into fresh flakes like rolled oats.
Grain Moisture Meter
A handheld probe that reads the moisture percentage of grains and flours.
Guampa and Bombilla (Tereré Cup & Straw)
A horn or wood cup and metal filter-straw used to drink yerba mate and tereré.
Ham Holder Stand (Jamonero)
A clamping stand that grips a whole cured ham leg steady for slicing.
High-Pressure Wash-Down Hose
A coiled spray hose for blasting down floors, equipment, and prep surfaces in pro kitchens.
Honey Refractometer
An optical gauge that reads honey's moisture content to confirm it is ripe.
Honey Settling Tank
A tall tank that lets air bubbles and wax rise out of freshly extracted honey before bottling.
Ice Bath Tub
A tub of ice and water for shocking cooked food and rapidly chilling pans or bowls.
Ice Bucket
An insulated bucket that holds ice and chills bottles at the table or bar.
Insulated Roti Warmer
An insulated lidded container that keeps roti, chapati, and tortillas warm and soft.
Jelly Bag Stand
A frame that suspends a cloth jelly bag so cooked fruit drips into a bowl for clear jelly.
Kitchen Timer
A countdown timer that alerts when a cooking interval has finished.
Knock Box
A bin with a padded bar for knocking spent espresso pucks out of the portafilter.
Kyusu (Japanese Side-Handle Teapot)
A small side-handle Japanese teapot with a built-in mesh strainer for brewing green tea.
Liquid Nitrogen Dewar
A vacuum-insulated flask that stores and dispenses liquid nitrogen for flash-freezing.
Lyagan (Serving Platter)
A large round Central Asian ceramic platter for serving plov and other shared dishes.
Makisu Bamboo Sushi Mat
A flexible bamboo mat for rolling sushi and shaping foods like rolled omelets.
Maple Spile (Tap)
A small spout driven into a maple tree to channel sap into a bucket or line.
Meat Lug / Tote
A stackable food-grade tub for transporting and storing bulk meat and prep.
Metal Chopsticks (Jeotgarak)
Flat stainless Korean chopsticks for picking up food and turning items while cooking.
Metal Spoon (Sutgarak)
A long-handled stainless Korean spoon used for soups, rice, and serving.
Micrometer (Particle Gauge)
A precision gauge that measures fine particle size, as in checking chocolate refinement.
Mixing Bowl Set
A nesting set of graduated bowls for combining, whisking, and holding prepped ingredients.
Naan Water Bowl
A shallow bowl of water for wetting hands and dough when slapping naan into a tandoor.
Non-Skid Counter Mat
A grippy rubber or silicone mat that keeps bowls and boards from sliding while you work.
Order Ticket Rail / Wheel
A rail or rotating wheel that holds and sequences kitchen order tickets on the line.
Otoshibuta Drop Lid
A loose-fitting Japanese drop lid that sits directly on simmering food to keep it submerged.
Pasta Rolling Machine
A hand-cranked roller that flattens pasta dough into even sheets and cuts noodles.
Pastry Tweezers
Long precision tweezers for placing garnishes and delicate elements when plating.
Pintxo Cocktail Stick
A small skewer that pins toppings to bread in Basque pintxos and counts the tab.
Plastic Water Jug (Jagi)
A simple plastic jug for pouring, measuring, and carrying water during cooking.
Porró (Wine Pourer)
A Catalan glass wine vessel with a long spout for pouring a shared stream into the mouth.
Precision Gram Scale
A high-resolution digital scale that weighs to 0.01g for spices, salts, and additives.
Protein Shaker Bottle
A lidded bottle with a mixing ball or grid for blending powders and dressings smooth.
Ramen Bowl (Donburi)
A deep, wide ceramic bowl sized to hold ramen broth, noodles, and toppings together.
Ramen Noodle Cutter
A grooved roller that slices rolled noodle dough into uniform ramen strands.
Ravioli Cutter
A fluted wheel or stamp that cuts and crimps filled pasta into sealed ravioli.
Sap Collection Bucket
A bucket hung on a tapped maple tree to collect sap for boiling into syrup.
Seedling Heat Mat
A gentle warming mat that holds dough, yogurt, or ferments at a steady low temperature.
Sherry Venencia
A long-handled cup tool for drawing sherry from the barrel through the flor.
Sink Fiddle Rail Guard
A raised lip or rail around a prep sink that keeps items from sliding off the edge.
Soda Siphon
A pressurized bottle that carbonates water or drinks using CO2 charger cartridges.
Spice Tin (Masala Dabba)
A round metal box holding several small cups of everyday spices for quick reach.
Spittoon (Tasting Bucket)
A bucket used during tastings to spit out wine or spirits so judgment stays sharp.
Stainless Fish Display Tray
A sloped stainless tray that holds whole fish on ice for fresh display and prep.
Stainless Mixing Bowl
A durable, lightweight metal bowl for whisking, tossing, and chilling ingredients.
Suribachi and Surikogi
A Japanese ridged grinding bowl and wooden pestle for sesame, miso, and pastes.
Tamping Mat
A grippy rubber mat with a corner ledge for tamping espresso without scratching counters.
Tastevin (Tasting Cup)
A shallow dimpled silver cup sommeliers use to judge wine color and clarity.
Tasting Wine Glass
A stemmed glass shaped to concentrate aromas for evaluating and serving wine.
Tea Tray (Cha Pan)
A grated draining tray that catches spilled water during Chinese gongfu tea service.
Thermocouple Probe Thermometer
Fast, thin metal probe that reads cooking temperatures almost instantly via a thermocouple junction.
Thermocouple Thermometer
Digital thermometer that takes rapid, accurate readings using a thermocouple sensor.
Thermometer Calibration Kit
Tools and reference points for checking and adjusting a kitchen thermometer's accuracy.
Tiffin Carrier (Sa Bwe)
Stacked metal lunch tins clamped together for carrying multiple dishes hot.
Tin Opener
Hand tool that cuts open the lid of a sealed metal can.
Toothpicks & Bamboo Picks
Slim wooden picks for testing doneness, pinning food and serving bite-size portions.
Topping Ingredient Pans
Shallow inset pans that hold prepped toppings and garnishes at the assembly line.
Uncapping Tank
Catch tank with a rail for slicing wax caps off honeycomb before extraction.
UV Inspection Light
Ultraviolet lamp that reveals residues, contaminants and fluorescence invisible in normal light.
Vegetable Spiralizer
Hand crank or twist tool that cuts vegetables into long noodle-like spiral strands.
Waiter's Corkscrew
Folding pocket corkscrew with a worm, knife and lever for opening wine bottles.
Wide-Mouth Mason Jar
Threaded glass jar with a broad opening for canning, fermenting and storing food.
Wine Aerator
Pour-through device that mixes air into wine to open up its aromas quickly.
Wine Aroma Reference Kit
Set of standardized scent samples for training the nose to identify wine aromas.
Wine Cooler Sleeve
Insulated gel-filled sleeve that slips over a bottle to keep wine chilled.
Wine Pouring Cradle
Tilted basket that holds an old bottle near-horizontal to pour without disturbing sediment.
Wine Thermometer
Thermometer that reads wine's serving temperature, often as a band that clips on the bottle.
Wooden Kneading Bowl (Konebachi)
Broad wooden bowl used to mix, hydrate and knead dough such as soba and noodles.
Wooden Serving Box (Sushi Oke)
Flat-bottomed cypress tub used to cool, season and present sushi rice.
Woven Bamboo Tray (Bilao)
Round flat woven bamboo tray used for winnowing, drying and serving Filipino food.
Yuba Lifting Rack
Framed rack of rods for lifting and hanging tofu skin (yuba) off simmering soy milk.
Long-Handle Noodle Basket
A mesh or wire basket on a long handle for cooking and lifting noodles from boiling water.
Long-Handled Tongs
Extended scissor-action tongs for gripping and turning food over high heat or open flame.
Meat Injector
A large syringe with a perforated needle for injecting marinade or brine deep into meat.
Metal Skewer (Seekh / Spiedo)
A long metal rod for threading meat and vegetables to grill, roast, or kebab over fire.
Microplane Grater
A fine rasp grater for zesting citrus and grating hard cheese, garlic, ginger, and nutmeg.
Portion Scoop (Disher)
A spring-release scoop that dispenses uniform portions of dough, batter, or scoops of food.
Spider / Wire Skimmer (Serok)
A wide shallow wire-mesh scoop for lifting food out of hot oil or boiling water.
Basting Dome
A small metal dome placed over food on a griddle to trap heat and steam, melting cheese fast.
Canning Lid Sealer (Zakatka)
A hand tool that crimps metal lids tightly onto jars for airtight home preserving.
Cheese Iron / Trier
A curved coring tool that pulls a sample plug from a whole cheese to judge ripeness.
Dumpling Press / Mold
A hinged mold that folds and crimps dumpling wrappers around filling in one press.
Frying / Deep-Fry Thermometer
A high-range thermometer that clips to the pot to monitor hot oil for frying.
Grill Cleaning Brush
A stiff-bristled long-handled brush for scrubbing cooked-on residue off grill grates.
Halušky / Spätzle Maker
A perforated tool that pushes soft dough into boiling water to form little dumplings.
Heat-Resistant Gloves
Insulated gloves or mitts that protect the hands when handling hot pans, grates, and smoker doors.
Jelly Bag
A fine mesh or muslin bag that slowly strains cooked fruit to yield clear, sediment-free juice for jelly.
Kneading Tray (Paraat)
A wide, shallow metal tray used across South Asia for mixing and kneading dough by hand.
Larding Needle
A long hollow or grooved needle used to thread strips of fat through lean cuts of meat.
Long-Handled Stirring Spoon
An extra-long spoon or paddle for stirring deep pots, kettles, and vats without burning your hand.
Ravioli Stamp / Cutter
A press-down cutter that seals and trims filled pasta into uniform shapes in one stroke.
Rice Scoop / Serving Spoon
A flat paddle for scooping, fluffing, and serving cooked rice without crushing the grains.
Steamer Rack / Trivet
A raised metal rack that holds food above simmering water so steam can cook it evenly.
Trussing Needle
A long needle used to stitch and tie poultry or roasts into a compact shape for even cooking.
Wok Spatula (Wok Chuan)
A long-handled shovel-shaped spatula curved to scoop and toss food in a round-bottomed wok.
Wooden Yogurt / Butter Churner (Madani)
A wooden stick churner spun in a pot to whip yogurt or cream into butter and buttermilk.
Bamboo Rolling Mat (Makisu)
A flexible mat of thin bamboo slats for rolling sushi and shaping foods into tight cylinders.
Bamboo Wok Brush
A stiff bundle of bamboo splints used to scrub a hot wok clean with water and no soap.
Basting Mop
A small cotton-headed mop on a handle for slathering sauce and mop liquid over barbecuing meat.
Bone Dust Scraper
A small tool for wiping bone fragments and dust off cuts after sawing through bone.
Bubble Remover / Headspace Tool
A slim plastic tool that releases trapped air bubbles and measures headspace when filling canning jars.
Canning Funnel
A wide-mouthed funnel that channels food into jars cleanly while leaving proper headspace.
Charcoal Tongs
Long sturdy tongs for arranging glowing coals and lump charcoal in a grill or smoker.
Chasen (Bamboo Matcha Whisk)
A finely split bamboo whisk used to froth powdered matcha into a smooth, foamy tea.
Cheese Harp (Curd Cutter)
A frame strung with parallel wires used to cut a vat of set milk into uniform curds during cheesemaking.
Cheese Plane (Slicer)
A flat trowel-shaped tool with a slotted blade that shaves thin, even slices from a block of firm cheese.
Cheesecloth
A loose-woven cotton gauze used to strain liquids, drain curds, bundle aromatics, and clarify stocks.
Coarse Salt Shaker
A perforated-lid bottle for evenly dispensing coarse salt, spice rubs, or seasoning blends over food.
Coconut Husking Spike
A ground-anchored steel spike used to lever the fibrous husk off a whole coconut.
Cream Siphon (Sifó)
A pressurized canister charged with N2O that whips cream or aerates liquids into instant foams and espumas.
Curd Skimmer Ladle
A perforated or slotted ladle for lifting curds, dumplings, or solids out of hot liquid while draining.
Cut-Resistant Chainmail Glove
A glove of interlocked metal rings worn to protect the hand while shucking, slicing, or grating.
Egg Ring
A small metal or silicone ring that shapes fried or poached eggs and pancakes into neat circles.
Fat Separator
A measuring-cup-like jug that lets you pour off defatted stock or pan juices from beneath the floating fat.
Fish Bone Tweezers (Pin Bone Pliers)
Broad-tipped tweezers that grip and pull the fine pin bones from fish fillets.
Flat Grinding Stone (Sil Batta)
A flat stone slab and roller used in South Asian kitchens to crush spices and grind wet masala pastes.
Girolle (Tête de Moine Shaver)
A spindle-and-blade tool that shaves Tête de Moine cheese into delicate rosette frills.
Graded Mesh Sieve Set
A nested set of sieves in progressively finer meshes for sifting, straining, and grading particle size.
Granite Mortar and Pestle
A heavy stone bowl and club used to pound spices, herbs, and pastes into deeply released flavor.
Grill Fork
A long two-pronged fork for turning, steadying, and lifting food over a hot grill or griddle.
Grill Spatula
A wide, long-handled metal turner built to flip and lift food on a hot grill or griddle.
Hand Corn Grinder (Molino de Maíz)
A clamp-mounted hand-cranked mill that grinds dried or nixtamalized corn into masa, meal, or grits.
Hand-Held Olive Rake (Comb)
A toothed comb that strips olives or berries from branches without bruising the fruit.
Hop Spider / Hop Bag
A mesh container that holds hops in the boil or fermenter so the brew stays clear of plant matter.
Idiyappam / String Hopper Press
A hand press that extrudes rice-flour dough into fine noodle nests for steamed string hoppers.
Jaccard Blade Tenderizer
A handheld block of fine blades that pierces meat to sever fibers and speed marinade penetration.
Jar Lifter
Rubber-gripped tongs that safely lift hot jars in and out of a boiling-water canner.
Lobster Cracker
A hinged hand tool that cracks open lobster, crab, and other shellfish to reach the meat.
Magnetic Lid Lifter
A magnet-tipped wand that lifts sterilized canning lids from hot water without touching the sealing surface.
Meat Tenderizer Mallet
A heavy mallet used to pound meat thinner and break down tough fibers before cooking.
Nut Milk Bag
A fine mesh straining bag for squeezing pulp out of homemade nut milks and juices.
Olive Pitter
A spring-loaded plunger gadget that pushes the pit out of olives and cherries.
Plating Spoon
A precision spoon chefs use to drag, swoosh, and dot sauces when plating dishes.
Polenta Stirrer (Făcăleț)
A long wooden paddle or stick for stirring thick polenta and cornmeal porridge.
Pu-erh Tea Needle / Pick
A pointed pick used to pry leaves loose from compressed pu-erh tea cakes.
Ramen Noodle Basket (Tebo)
A long-handled mesh basket for boiling and quickly draining single noodle portions.
Rolling Board (Chowkee / Chakla)
A round Indian rolling board for flattening dough into rotis, chapatis, and parathas.
Rotary / Hand Coconut Grater
A hand-cranked or clamp tool that scrapes fresh coconut flesh from the shell.
Seafood Pick
A slender two-pronged or hooked pick for extracting meat from crab, lobster, and snails.
Spiralizer
A crank gadget that cuts vegetables into long noodle-like spirals and ribbons.
Tomato Press (Spremipomodoro)
A crank mill that purées tomatoes while separating out skins and seeds.
Vegetable Slicer
A bladed tool for slicing vegetables into fast, uniform pieces.
Y-Peeler
A Y-shaped vegetable peeler with a swiveling crossbar blade for fast paring.
Apple Corer
A cylindrical tool that punches the core and seeds out of apples in one push.
Bonito Flake Shaver (Kezuriki)
A Japanese plane-and-box tool that shaves wispy flakes from a block of dried bonito for dashi.
Bottarga Grater
A fine rasp-style grater for shaving cured fish roe (bottarga) into powdery curls over pasta.
Brine Injector
A large syringe with a perforated needle that pumps brine or marinade deep into meat.
Burger Turner
A wide, thin-edged spatula for flipping burgers and smashing patties on the griddle.
Busiate Pasta Rod (Buso)
A thin Sicilian rod used to coil fresh pasta into spiral busiate strands.
Cajun Marinade Injector
A heavy-duty syringe for pumping butter-and-spice Cajun marinade deep into turkey and roasts.
Calabash Ladle (Mukombe)
A scooping ladle carved from a dried gourd, used to serve porridge, water, and stews.
Caviar Maker (Spherification Dropper)
A multi-nozzle dropper that drips flavored liquid into a setting bath to form caviar-like spheres.
Chashaku (Bamboo Tea Scoop)
A slender carved bamboo scoop that measures powdered matcha into the tea bowl.
Cheese Fork
A small two-pronged fork for serving sliced or crumbled cheese without touching it by hand.
Cheese Spreader
A short, blunt-bladed knife for spreading soft cheese and butter onto bread and crackers.
Cherry / Olive Pitter
A spring-loaded gadget that punches the pit out of cherries and olives, leaving the fruit whole.
Cocoa / Cinnamon Shaker
A perforated-lid canister for dusting cocoa, cinnamon or sugar evenly over finished dishes.
Coconut Scraper (Kukuran)
A serrated blade for shredding the white flesh from a halved coconut into fine gratings.
Culinary Syringe
A food-grade syringe for injecting marinades, fillings or sauces into food.
Curd Rake
A long-toothed rake for cutting and stirring cheese curds in the vat.
Dal Masher (Ghotni)
A wooden or metal churning stick for mashing cooked lentils to a smooth dal.
Double Honey Sieve
A two-tier strainer that filters wax and debris from freshly extracted honey.
Drop Lid (Otoshibuta)
A lid that rests directly on simmering food to circulate liquid and braise evenly.
Dutch Oven Lid Lifter
A long hook for lifting a hot, coal-topped Dutch oven lid without dumping the ash.
Dutch Oven Lid Stand
A small stand to hold a hot Dutch oven lid upright and off the ground while cooking.
Fine-Mesh Tea Infuser
A fine-mesh basket or ball that steeps loose tea while holding back the leaves.
Fish Tongs
Wide, flat-bladed tongs for lifting and turning delicate fish without breaking it.
Gambrel
A spreader bar used to hang and splay a carcass for butchering and dressing.
Glass Fermentation Weight
A heavy glass disc that holds vegetables submerged under brine during fermentation to keep them anaerobic.
Grill Clamp (Capitan)
A hinged wire clamp that grips a whole fish or cut of meat for easy flipping over open fire.
Grill Grate Brush
A stiff-bristle brush for scraping burnt residue off hot grill grates before and after cooking.
Gutting Spoon
A narrow spoon with a sharp edge used to scrape blood line and guts from inside fish or game.
Hamburger Patty Press
A round mold that presses ground meat into uniform, evenly thick burger patties.
Har Gow Pleating Knife
A flat-bladed dim sum knife used to spread filling and crimp the pleats of har gow shrimp dumplings.
Honey Gate (Bottling Valve)
A lever-action spigot fitted to a honey bucket to dispense thick honey cleanly into jars.
Hot Pot Wire Basket
A small handled wire basket for blanching individual portions of food in a shared hot pot broth.
Kisra Batter Spreader (Gargaiba)
A flat Sudanese tool used to swipe thin kisra sorghum batter across a hot griddle into a crepe.
Latte Art Pen
A fine-tipped pen for drawing detailed designs in coffee foam, milk, and sauces.
Long Cooking Chopsticks (Saibashi)
Extra-long chopsticks for cooking, used to fry, flip, and plate without getting hands near the heat.
Loyah (Dabla / Roti Turner)
A wide flat turner used to flip and lift roti, paratha, and flatbreads off a hot tava.
Mano (Metate Handstone)
A handheld grinding stone rolled across a metate to crush corn, cacao, and spices by hand.
Meat Shredding Claws (Bear Paws)
A pair of clawed handheld tools for quickly pulling and shredding cooked meats like pork and chicken.
Milk Steaming Pitcher
A stainless jug with a pointed spout for steaming and pouring textured milk for espresso drinks.
Naan Bat (Slapper)
A round cushioned pad used to slap stretched naan dough onto the inner wall of a tandoor.
Naan Cushion (Gaddi)
A padded cushion that carries stretched naan dough and presses it onto the tandoor wall.
Nigiri Rice Mold
A press mold that shapes seasoned sushi rice into uniform nigiri beds for fast assembly.
Noodle Press (Guksu Teul)
A lever or screw press that extrudes dough through a perforated plate into long fresh noodles.
Nutcracker
A hinged hand tool that cracks the hard shells of walnuts, pecans, and other nuts.
Oil Dispenser Bottle
A controlled-pour bottle for drizzling and measuring cooking oil cleanly during cooking.
Oil Mop (Cloth Basting Mop)
A small mop with cotton strands for swabbing oil or sauce onto griddles, grills, and meats.
French Whisk
Narrow, tapered whisk with stiff wires built for reaching into pots and emulsifying sauces, vinaigrettes and roux; less air-incorporating than a rounded balloon whisk, less flat than a sauce whisk.
Oven Thermometer
Standalone dial or analog gauge that hangs on a rack to reveal an oven's true temperature, catching the calibration drift that throws off baking; it measures the chamber, not the food.
Flat Whisk
Flattened wires in one plane that hug the bottom of a pan, the whisk for roux and gravy where you must scrape fond while stirring without a deep bowl getting in the way.
Swivel (Straight) Peeler
A blade in line with the handle that pivots over curves, peeled by drawing toward you; better than a Y-peeler for long passes down carrots, cucumbers, and asparagus.
Handheld Mandoline
Compact slicer held over a bowl, drawing produce across a fixed blade for fast even slices of cucumber, radish, and potato without a full bench mandoline.
Silicone-Tipped Tongs
Spring tongs with heat-resistant silicone pincers that grip and turn food without scratching nonstick pans, flipping cutlets, tossing pasta, and plating greens.
Rubber/Silicone Spatula (Scraper)
Flexible-headed scraper that bends to bowl walls, folding batter, scraping every bit of jam or sauce, and stirring custard without scratching the pot.
Cookware
150
Steamer
Gentle moist heat that keeps vegetables, fish, and dumplings tender
Frying Pan
Shallow sloped pan for frying, sautéing, and quick sears
Saucepan
Tall, straight-sided pot for sauces, grains, and small batches
Sauté Pan
Wide straight-sided pan with room to brown and braise
Dutch Oven
Heavy lidded pot that turns tough cuts tender over hours
Stock Pot
Tall, roomy pot for stocks, pasta, and big-batch cooking
Wok
High-sided bowl pan built for blistering-hot stir-fries
Griddle
Flat, broad surface for pancakes, smash burgers, and breakfast
Roasting Pan
Heavy-duty pan with a rack for roasts, birds, and pan gravy
Skillet
All-purpose sloped pan for searing, frying, and sautéing
Cast-Iron Skillet
Heat-retaining pan that delivers the deepest sear and crust
Nonstick Skillet
Slick-coated pan for eggs, pancakes, and delicate foods
Pot
The all-purpose deep vessel for boiling and simmering
Sheet Pan
Flat rimmed tray for roasting vegetables and whole-tray dinners
Baking Dish
Deep oven dish for casseroles, gratins, and bakes
Ramekin
Small ceramic dish for custards, soufflés, and prep mise
Double Boiler
Gentle indirect heat for melting chocolate and delicate custards
Paella Pan
Wide shallow pan that builds paella's prized crispy socarrat
Pizza Stone
Heat-soaked stone for blistered crusts and crisp bottoms
Crepe Pan
Flat low-rimmed pan for thin, lacy crepes and dosas
Comal
Flat griddle for warming tortillas and toasting chiles
Tawa
Flat or concave griddle for rotis, parathas, and dosas
Tadka Pan
Tiny long-handled pan for blooming spices in hot fat
Stockpot
Tall, large-capacity pot for simmering stocks, soups, pasta, and big-batch boils.
Aluminum Cooking Pot
Lightweight, fast-heating aluminum pot used worldwide for everyday boiling and stewing.
Earthenware Casserole (Cazuela)
Glazed clay dish that holds gentle, even heat for stews, rice, and baked dishes.
Non-Stick Pan
Coated frying pan that releases delicate foods like eggs and fish with little fat.
Degchi / Handi (Heavy Cooking Pot)
Wide, heavy South Asian pot for biryani, curries, and large-batch stewing.
Cast-Iron Pot
Heavy iron pot that retains and radiates heat for braises, stews, and slow cooking.
Caldero (Aluminum Cooking Pot)
Heavy cast-aluminum Caribbean pot prized for rice, stews, and one-pot dishes.
Kazan (Heavy Pilaf Pot)
Thick-walled Central Asian cauldron for plov, pilaf, and large festive dishes.
Bamboo Steamer
Stackable woven baskets that steam dumplings, buns, and sticky rice over a wok.
Kadai / Karahi (Indian Wok)
Deep, round-bottomed Indian pan for deep-frying, sauteing, and karahi curries.
Cooking Pot
General all-purpose pot for boiling, simmering, and stewing everyday meals.
Couscoussier (Steamer Pot)
Two-tier North African pot that steams couscous over a simmering stew below.
Cast-Iron Griddle
Flat cast-iron plate for flatbreads, dosa, roti, pancakes, and griddled foods.
Coffee Pot (Briki / Cezve)
Small long-handled pot for brewing Greek, Turkish, and Arabic coffee.
Bain-Marie
Hot-water bath that gently heats or holds delicate foods without scorching.
Cast-Iron Grill Pan
Ridged cast-iron pan that gives stovetop sear marks like an outdoor grill.
Perforated Chestnut Roasting Pan
A long-handled pan riddled with holes for roasting chestnuts directly over an open flame.
Pie Iron (Mountain Pie Maker)
Hinged cast-iron clamshell molds on long handles that toast filled sandwiches and pies over a campfire.
Poffertjes Pan
A cast-iron pan dimpled with small round wells for cooking Dutch mini pancakes.
Puttu Maker (Puttu Kutti)
A cylindrical steamer that cooks layered rice flour and coconut into South Indian puttu.
Rice Noodle Roll Steaming Tray
A shallow flat tray for steaming rice batter into silky Cantonese cheung fun noodle rolls.
Sizzling Fajita Skillet
Cast-iron skillet served screaming-hot at the table so fajitas arrive sizzling and steaming.
Spice Toasting Skillet
Small dry pan for toasting whole spices until fragrant before grinding.
Stacked Steam Cabinet (Steamer Tower)
Tall multi-tier steamer that cooks several trays of food at once over one pot of boiling water.
Stainless Steel Steamer Basket
Collapsible perforated basket that holds food above boiling water to steam in any pot.
Steam Juicer
Three-tier pot that extracts clear fruit juice using steam, no pressing required.
Stovetop Kettle
Burner-heated kettle for boiling water, often with a whistle to signal it's ready.
Takoyaki Pan
Cast pan with half-sphere wells for cooking round Japanese octopus-filled batter balls.
Tempura Frying Pot
Deep, heavy pot built for stable-temperature deep-frying of light, crisp tempura.
Terracotta Grill Dish
Unglazed clay dish that bakes and grills food with gentle, even, earthy heat.
Turbot Kettle (Turbotière)
A large diamond-shaped poaching pan built to gently cook whole flatfish like turbot.
Uruli (Bronze Bell-Metal Pan)
A wide, shallow round bell-metal pan from South India for slow-simmering and serving.
Vitumbua Rice-Cake Mold Pan
A dimpled cast pan for frying East African vitumbua coconut-rice cakes into rounded shells.
Wide Shallow Pan (Shakshuka Pan)
A broad, low-sided pan ideal for simmering sauces and cooking eggs into them, as in shakshuka.
Woven Sticky Rice Basket (Kratip Khao)
A woven bamboo basket for steaming and serving Lao and Thai sticky rice.
Cezve Coffee Pot
A small long-handled pot for brewing Turkish-style coffee directly on heat.
Grill Rack
A metal grate set over fire or coals that holds food for grilling, or over water for steaming.
Fermenter (Conical / Unitank)
A sealed tank where beer, wine, or kombucha ferments, often cone-bottomed to drop and dump yeast.
Arabic Coffee Pot (Dallah)
A long-spouted Middle Eastern pot for brewing and serving lightly roasted, cardamom-spiced Arabic coffee.
Cheese Vat
A jacketed stainless vessel for heating milk and forming curds in cheesemaking.
Glass Teapot
A heat-resistant glass pot for steeping tea while showing the leaves and color unfurl.
Inert-Gas Conical Storage Tank
A sealed stainless steel tank that stores liquids under inert gas to prevent oxidation.
Keg (Cornelius / Sanke)
A pressurized stainless vessel for storing and dispensing beer, cold brew and carbonated drinks.
Oak Barrel
A staved wooden cask used to ferment and age wine, vinegar, spirits and sauces.
Brine Tank
A large vessel that holds salt brine for curing cheese, olives, vegetables or meats.
Brite Tank
A pressurized stainless vessel that clarifies and carbonates beer or cider before packaging.
Cedar Fermentation Vat (Kioke)
A giant wooden barrel used in Japan to ferment soy sauce, miso and sake over long periods.
Ceramic Fermentation Crock
A glazed stoneware crock with a water-seal moat for fermenting kraut, kimchi and pickles.
Continuous Brew Vessel
A spigoted jar for continuously brewing kombucha or other ferments without fully emptying it.
Manti / Momo Steamer Tray
Stacking perforated trays for steaming filled dumplings like manti and momo.
Rondeau (Brazier)
Wide, shallow heavy pot with two loop handles for braising and searing large cuts.
Three-Legged Cast-Iron Pot (Potjie)
Round-bellied cast-iron pot on three legs that sits over coals for slow open-fire stews.
Tall Stockpot (Olla)
Tall, deep pot for boiling beans, simmering stocks, and steaming tamales.
Carbon-Steel Frying Pan
Lightweight, high-heat pan that seasons to a natural non-stick finish like cast iron.
Cast-Iron Cauldron (Gamasot / Bogrács)
Large heavy cast-iron pot for cooking big batches of soup, stew, and rice over fire.
Hot Pot Vessel
Tabletop pot of simmering broth for cooking ingredients communally at the table.
Wok Lid (鍋蓋)
Domed lid that traps steam in a wok for steaming, braising, and quick covered cooking.
Cast-Iron Dutch Oven
Heavy lidded cast-iron pot for braising, stewing, baking bread, and slow cooking.
Copper Saucepan
Fast, responsive copper pan prized for precise heat control in sauces and sugar work.
Enamel Pot
Metal pot coated in glassy enamel for non-reactive, easy-clean cooking and storage.
Lauter Tun
A vessel with a false bottom that separates sweet wort from spent grain in brewing.
Mash Tun
An insulated vessel that holds crushed grain and hot water to convert starches into sugar.
Oil Strainer Pot
A lidded pot with a built-in mesh filter for straining and storing reused frying oil.
Onggi (Korean Earthenware Pot)
A breathable Korean earthenware crock used to ferment and store kimchi, doenjang, and gochujang.
Whirlpool Vessel
Tank that spins hot wort to gather hops and protein into a center cone for clarification.
Yeast Brink
Chilled holding vessel that stores and dispenses live yeast slurry for fermentation.
Yixing Clay Teapot
Unglazed purple-clay teapot prized for brewing oolong and pu-erh tea.
Heavy-Bottomed Stockpot
A tall, thick-based pot for simmering stocks, broths, and large-batch soups without scorching.
Large Pasta Pot
A tall pot, often with a perforated insert, for boiling and draining pasta in plenty of water.
Non-Stick Skillet
A coated frying pan that releases food easily, ideal for eggs, pancakes, and delicate items.
Saucier
A wide pan with sloped, rounded sides for whisking, reducing, and stirring sauces.
Appam Pan (Appachatti)
A small deep-bowled pan for making appam — lacy-edged, soft-centered South Indian rice hoppers.
Bean Pot (Olla para Frijoles)
A clay or earthenware pot for slow-simmering dried beans to a creamy, well-flavored finish.
Copper Jam Pan
A wide, flared copper pan for fast, even boiling of fruit and sugar into jams and jellies.
Copper Sugar Pot
An unlined copper pot for cooking sugar to precise caramel and candy temperatures.
Earthenware Fermentation Crock (Onggi)
A breathable Korean clay crock for fermenting kimchi, soy paste, and other preserves.
Fish Poacher
A long, narrow lidded pan with a lift-out rack for gently poaching whole fish.
Pressure Canner
A heavy sealed pot that reaches above-boiling temperatures to safely can low-acid foods.
Sauce Pot (Russe)
A deep straight-sided pot for simmering sauces, stocks, and liquids with controlled evaporation.
Stone Bowl / Pot (Dolsot / Ttukbaegi)
A thick stone or earthenware vessel that retains intense heat to sizzle and finish Korean dishes at the table.
Water-Bath Canner
A tall pot with a jar rack that processes high-acid foods in boiling water for shelf-stable preserving.
Arepa Griddle (Budare)
A flat or slightly domed Venezuelan and Colombian griddle for toasting arepas and other flatbreads.
Copper Pot
A pot made of highly conductive copper prized for fast, even, responsive heating.
Dumpling Steaming Pot
A pot fitted with tiered steamer inserts for cooking dumplings and buns over boiling water.
Earthenware Cazuela (Cazuela de Barro)
A shallow glazed terracotta dish that heats slowly and holds heat for Spanish tapas, stews, and baked dishes.
Frying Basket
A wire mesh basket that holds food submerged in hot oil and lifts it out to drain in one motion.
Idli Steamer
A pot and stacked perforated trays that steam fermented batter into soft round idli cakes.
Noodle Cooking Pot
A tall pot or commercial boiler dedicated to cooking and quickly draining noodles.
Socca Pan (Copper/Steel Round)
A wide shallow round pan for baking thin chickpea-flour socca pancakes.
Stainless Steel Stockpot
A tall wide pot for simmering stocks, soups, pasta, and large-batch cooking.
Tamagoyaki Pan (Rectangular Egg Pan)
A small rectangular pan for rolling Japanese layered omelets into a neat block.
Tarka / Tempering Pan (Tadka)
A tiny long-handled pan for blooming spices in hot oil to finish Indian dishes.
Asparagus Pot (Spargeltopf)
A tall narrow pot that cooks asparagus standing upright with a lift-out basket.
Bamboo Cooking Tube
A hollow bamboo segment used to steam or roast rice and food over fire.
Brew Kettle (Boil Kettle)
A large stainless pot used to boil wort when brewing beer at home.
Cast Iron Teapot (Tetsubin)
A heavy enameled or raw cast-iron pot that steeps tea and holds heat for a long pour.
Cast-Iron Combo Cooker
A two-piece cast-iron set whose skillet doubles as the lid for a shallow Dutch oven.
Cast-Iron Grill Grate
A heavy ribbed iron grate that delivers deep, even sear marks and holds heat over fire.
Cast-Iron Jambalaya Pot
A large heavy cast-iron pot for cooking big batches of jambalaya and Cajun rice dishes.
Cast-Iron Trivet / Riser
A small iron stand that lifts food off the pot bottom for steaming and even roasting.
Cataplana (Clam-Shell Pan)
A hinged, domed Portuguese copper pan that seals shut to steam seafood in its own juices.
Chapati Pan (Tawa)
A flat or slightly concave iron griddle for cooking chapati, roti, and other flatbreads.
Cheena Chatti (Curved Frying Pan)
A deep, rounded South Indian frying pan used for deep-frying and sautéing.
Clay Comal (Comal de Barro)
A flat unglazed clay griddle for toasting tortillas, chiles and spices over an open flame.
Coconut-Shell Puttu Mould (Chiratta)
A coconut-shell steamer mould for cooking the Kerala rice cake puttu in a rounded shape.
Copper Cazo (Carnitas Pot)
A wide, deep copper pot used to slow-fry pork into carnitas over an open flame.
Copper Polenta Pot (Paiolo)
A round-bottomed copper pot for cooking and continuously stirring polenta.
Crawfish Boil Pot (Boiling Rig)
A huge outdoor pot with a perforated insert for boiling crawfish, corn and potatoes.
Daubière (Earthenware Daube Pot)
A squat earthenware pot for slow-braising the Provençal beef stew daube.
Deep Fryer Basket
A wire-mesh basket that holds food submerged in hot oil and lifts it out to drain.
Drip Tray
A shallow tray placed under food to catch rendering fat and juices while cooking.
Fish Roasting Pan (Besuguera)
A long, narrow pan shaped to roast or bake a whole fish such as sea bream.
Grill Basket
A perforated metal cage that holds small or delicate foods together so they don't fall through grill grates.
Gumbo Pot
A tall, heavy stockpot used to simmer large batches of Louisiana gumbo and other slow stews.
Large Cooking Cauldron
A big round-bottomed pot for cooking large quantities over an open fire, common in communal and outdoor cooking.
Maslin Pan (Preserving Pan)
A wide, flared-sided pot for boiling jam and marmalade so liquid evaporates fast and sets.
Meen Chatti (Clay Fish-Curry Pot)
A wide, shallow earthenware pot from Kerala used to simmer fish curry without metallic off-flavors.
Nixtamal Cooking Pot (Olla)
A large pot for simmering dried corn with slaked lime to make nixtamal for masa.
Non-Reactive Saucepan
A saucepan of stainless steel or enamel that won't react with acidic foods or discolor them.
Stainless Steel Skillet
Bare tri-ply stainless skillet that builds deep fond for pan sauces and deglazing; food sticks until properly preheated, unlike a release-coated nonstick or a seasoned cast-iron pan.
Enameled Dutch Oven
Cast-iron dutch oven with a glassy enamel coating that needs no seasoning and is safe for acidic braises like tomato or wine stews; the bright interior makes browning and fond easy to read.
Enameled Cast Iron Skillet
Cast iron coated in a glassy enamel that needs no seasoning and won't react with acids, so you can simmer tomato or wine sauces and deglaze without harming a finish.
Stainless Steel Saucepan
A nonreactive saucepan that browns fond for pan sauces and tolerates acidic reductions; the tri-ply base spreads heat evenly for custards, syrups, and grains.
Nonstick Wok
A wok with a slick coating that frees you from constant seasoning and lets eggs and sticky sauces release cleanly; best at moderate heat, since high stir-fry flames degrade the coating.
Sauté Pan (Straight-Sided)
Tall vertical walls and a wide flat base give more searing surface and liquid capacity than a sloped pan, so you can brown then add stock for a shallow braise without overflow.
Flat-Bottom Carbon Steel Wok
Carbon-steel wok with a flattened base that sits stably on Western flat burners, seasoning to a slick patina for stir-frying, searing, and deep-frying at high heat.
Stockpot with Pasta Insert
Tall stockpot fitted with a perforated drop-in basket that lifts pasta, vegetables, or seafood straight out of the boiling water, draining without a colander.
Appliances & Heat
242
Stovetop
The everyday burners where most cooking actually happens
Oven
Enclosed dry heat for roasting, baking, and braising
Grill
Live-fire or gas grates for char, smoke, and high heat
Smoker
Low, slow heat and wood smoke for barbecue and brisket
Air Fryer
Countertop convection that crisps with little or no oil
Slow Cooker
Set-and-forget low heat for stews, beans, and braises
Pressure Cooker
Sealed steam pressure that cooks tough food in a fraction of the time
Rice Cooker
Foolproof, perfectly steamed rice every single time
Sous Vide
Precision water bath that cooks edge to edge, never overdone
Deep Fryer
Temperature-controlled oil bath for even, crisp frying
Microwave
Fast reheating, steaming, and melting on demand
Toaster Oven
Compact countertop oven for small bakes and quick toasting
Broiler
Intense top-down heat for browning, blistering, and quick finishes
Instant Pot
All-in-one electric cooker that pressures, slow-cooks, and sautés
Espresso Machine
Pressurized brewer for concentrated shots and milk steaming
Ice Cream Maker
Churns custard into smooth, scoopable frozen dessert
Kettle
Fast-boiling vessel for tea, coffee, and instant hot water
Pasta Machine
Rolls and cuts fresh dough into silky sheets and noodles
Meat Grinder
Grinds your own fresh mince, sausage, and burger blends
Meat Slicer
Rotating blade for deli-thin, even slices of meat and cheese
Chimney Starter
Lights charcoal evenly and fast — no lighter fluid needed
Tandoor
Searing clay oven for naan and char-kissed tandoori meats
Food Processor
Powered blades that chop, purée, and shred in seconds
Blender
Whirling blades for smooth purées, soups, and smoothies
Immersion Blender
Stick blender that purées soups right in the pot
Electric Mixer
Powered beaters for whipping, creaming, and kneading
Stand Mixer
Hands-free powerhouse for dough, batter, and meringue
Hand Mixer
Lightweight handheld beaters for quick whipping and creaming
Kitchen Torch
Pinpoint flame for caramelizing sugar and charring skins
Vacuum Sealer
Removes air to lock in freshness and prep sous-vide
Flat-Top Griddle
Large flat heated cooking surface for searing, smashing, and batch cooking.
Combi Oven
Pro oven combining convection heat and steam for precise, versatile cooking.
Sous-Vide Circulator
Immersion device that holds a water bath at an exact temperature for sous-vide.
Oven Rack / Grill Rack
A removable metal grid that holds pans and food at set heights inside an oven, grill, or smoker.
Pellet Smoke Tube
A perforated metal tube packed with wood pellets that smolders to add smoke flavor on any grill.
Polycarbonate Water Bath Container
A clear heat-resistant tub that holds the water for an immersion-circulator sous vide bath.
Rotary Rack Oven
A large commercial oven that bakes a full wheeled rack of trays while rotating it for even results.
Steam Wand
Pressurized steam nozzle on an espresso machine for frothing and heating milk.
Steam-Injection Oven
Oven that injects steam during baking for crackly bread crusts and moist results.
Teppanyaki Griddle (Teppan)
Large flat iron cooking surface for searing meat, seafood, and vegetables tableside.
Ugly Drum Smoker (UDS)
A vertical barrel smoker built from a steel drum for low-and-slow barbecue.
V-Shaped Grill Grate
A grill grate with V-shaped channels that sear food and funnel away fat drippings.
Immersion Blender
A handheld stick blender that purees soups and sauces directly in the pot.
Electric Kettle
A countertop appliance that quickly boils water for tea, coffee, and cooking.
Refrigerator
An insulated cold-storage appliance that keeps food fresh and safe at low temperatures.
Toaster
A countertop appliance that browns and crisps bread slices with radiant heat.
Coffee Machine
An electric appliance that brews coffee automatically by heating and dripping water through grounds.
Chest Freezer
A large top-opening freezer for bulk long-term storage of frozen food.
Coffee Grinder
An electric or manual mill that grinds roasted coffee beans (and often whole spices) to a chosen coarseness.
Blast Chiller
A high-power refrigeration unit that rapidly cools hot food through the danger zone for safe storage.
High-Speed Blender (Vitamix)
A powerful countertop blender that pulverizes tough ingredients into ultra-smooth purées, soups, and nut butters.
Moka Pot
A stovetop coffee maker that forces steam-pressured water up through ground coffee for a strong brew.
Stone Grain Mill
A mill that grinds whole grains, nuts, or cacao into flour, meal, or paste between stones or burrs.
Food Dehydrator
An appliance that gently warms and circulates air to dry fruit, herbs, jerky, and vegetables.
Hand Corn Mill
A clamp-on or motorized burr mill that grinds nixtamalized corn into masa and grinds grains and spices.
Walk-In Cooler
A room-sized refrigerated space for storing large volumes of perishable food in commercial kitchens.
Olive Mill (Frantoio)
A crushing and pressing system that turns whole olives into paste and extracts olive oil.
Samovar
A metal urn that heats and holds water for serving tea, with a concentrated brew kept warm on top.
Sandwich Press
A hinged electric griddle that toasts and presses sandwiches between two hot plates.
Deli / Meat Slicer
A motorized rotary-blade machine that cuts meat, cheese, and bread into precise even slices.
Thermomix
An all-in-one cooking appliance that chops, blends, weighs, heats, and stirs in a single heated bowl.
Immersion Circulator (Sous-Vide)
A device that heats and circulates a water bath to cook vacuum-sealed food at a precise temperature.
Wet Grinder
A stone-roller appliance that grinds soaked grains and lentils into smooth batter.
French Press
A plunger coffee maker that steeps grounds in hot water, then filters with a mesh screen.
Heated Holding Cabinet (Hot Box)
An insulated heated cabinet that keeps cooked food at safe serving temperature.
Spiral Dough Mixer
A bakery mixer with a spiral hook and rotating bowl that kneads bread dough gently.
Waffle Iron
A hinged griddle with patterned plates that cooks batter into crisp gridded waffles.
Blender (Countertop / Liquidificador)
A motorized jar with whirling blades that purees, liquefies, and emulsifies ingredients.
Dry-Aging Cabinet
A climate-controlled fridge that ages meat with set temperature, humidity, and airflow for deeper flavor.
Electric Matcha Whisk (Milk Frother)
A battery-powered handheld whisk that froths matcha, milk, and dressings into a smooth foam.
Label Printer
A small thermal printer that prints dated, named labels for prep, batches, and food-safety rotation.
Laboratory Centrifuge
A high-speed spinning machine that separates liquids into clear layers by density for clarified juices and fats.
Planetary Stand Mixer
A countertop mixer whose attachment orbits the bowl to knead dough, whip cream, and beat batters.
Plate Heat Exchanger
A stack of thin plates that rapidly cools hot wort or heats liquid by passing it against a counter-flow.
Proofer / Proofing Cabinet
A warm humid box that holds dough at an ideal temperature so yeast rises evenly and reliably.
Refrigerated Display Case
A glass-fronted chilled cabinet that holds and shows cold foods at safe temperature for service.
Soy Milk Maker
An electric machine that grinds, heats, and cooks soaked soybeans into fresh soy milk.
Transfer Pump
A sanitary food-grade pump that moves liquids between tanks faster and gentler than gravity siphoning.
Apple Mill (Scratter)
A crusher that grinds whole apples into pulp to ready them for pressing into juice or cider.
Automatic Temperature Controller (Fan)
A probe-driven fan controller that holds a smoker or grill at a set temperature automatically.
Buffalo Chopper (Bowl Cutter)
A heavy-duty rotating-bowl machine that chops and emulsifies large batches of meat and produce.
Chocolate Ball Mill
A drum of steel balls that grinds chocolate ultra-smooth by tumbling it for hours.
Chocolate Melting Tank
A heated, thermostatted reservoir that melts and holds chocolate at working temperature.
Cooling Tunnel
A conveyor through chilled air that sets chocolate and bakery goods as they pass.
Creamed Honey Mixer
A slow-stirring machine that controls crystallization to turn liquid honey into spreadable creamed honey.
Curing / Wine Fridge
A temperature- and humidity-controlled cabinet for aging wine or dry-curing meats and cheese.
Electric Pasta Sheeter/Roller
A motorized roller that flattens pasta dough into even sheets and cuts it into noodles.
Electric Soy Grinder
A motorized grinder that mills soaked soybeans into slurry for soy milk and tofu.
Filter Coffee Maker
A brewer that drips hot water through ground coffee in a filter to make a pot of coffee.
Freeze Dryer (Lyophilizer)
A machine that freezes food then vacuum-sublimates the ice away, preserving flavor and structure.
Hand Grinding Mill (Chigayo)
A powered or hand-cranked mill that grinds maize, grains and dried legumes into flour or meal.
Heat Lamp
An overhead infrared lamp that keeps plated and held food hot before it is served.
Moisture Analyzer
A benchtop instrument that heats a sample and reports its precise moisture content.
Oven Toaster
A small countertop electric oven for toasting, reheating and baking modest portions.
Pacojet
A pro machine that micro-purees frozen blocks into ultra-smooth ice creams, sorbets and savory pastes.
Pasta Extruder
A machine that forces dough through shaped dies to form macaroni, bucatini and other tube pastas.
Reach-In Refrigerator
An upright commercial fridge with full-height doors for shelved cold storage in busy kitchens.
Refrigerated Prep Table
A chilled work counter with insert pans for assembling sandwiches, pizzas and salads.
Rotary Evaporator (Rotovap)
A lab-style distiller that gently concentrates and captures aromas under vacuum at low heat.
Shaved Ice Machine
A machine that shaves blocks or cubes of ice into fluffy snow for desserts like kakigori and halo-halo.
Sous-Vide Immersion Circulator
A heater that holds a water bath at an exact temperature to cook vacuum-sealed food precisely.
Steam Injection System
An oven add-on that injects steam during baking for crusty bread and moist crumb.
Steam Wax Extractor
A steam-powered melter that renders beeswax out of old honeycomb for cleaning and reuse.
Tatung Multi-Cooker (大同電鍋)
A Taiwanese steam-jacket cooker that steams, boils and braises by heating water in an outer pot.
Temperature Data Logger
A device that continuously records fridge, freezer or cooking temperatures over time.
Automatic Tortilla Machine (Tortilladora)
Powered press-and-griddle machine that flattens masa balls and cooks them into tortillas in a continuous run.
Batch Grain Dryer
Powered drying unit that lowers the moisture of harvested grain so it stores without spoiling.
Batch Pasteurizer
Jacketed heated vat that holds milk at a set temperature to kill pathogens before cheesemaking.
Cheese Cave (Aging Fridge)
A temperature- and humidity-controlled space that ages cheese to develop rind and flavor.
Chocolate Enrober
A machine that coats centers in a continuous curtain of tempered chocolate as they pass through.
Chocolate Tempering Melter
A temperature-controlled melter that holds chocolate in temper for dipping and molding.
Commercial Food Processor
A heavy-duty motorized processor that chops, slices, shreds and purees large volumes fast.
Conche
A heated mixing machine that grinds and aerates chocolate to develop flavor and a smooth texture.
Conveyor Dishwasher
A high-volume commercial dishwasher that pulls racks of dishes through wash and rinse zones on a conveyor.
Conveyor Toaster
A commercial toaster that carries bread through a heated chamber on a moving belt for nonstop output.
Cracker & Winnower
A machine that cracks roasted cacao beans and blows away the shells, leaving clean nibs.
Crushed Ice Machine
An appliance that produces soft, crushed or nugget ice for drinks and chilled displays.
Cubing / Tenderizing Machine
A machine that runs meat through toothed rollers to tenderize it and form even cube steaks.
Culinary Butane Torch
A handheld torch for caramelizing sugar, searing, and charring with a fine, hot flame.
Curd Mill
A cheesemaking machine that breaks pressed curd into small, even pieces before salting and molding.
Curing Chamber
A climate-controlled cabinet that holds temperature and humidity for dry-aging meat and curing charcuterie.
Deli Slicing Machine
A rotary-blade machine that cuts meats, cheeses, and bread into thin, even slices.
Drum Coffee/Cacao Roaster
A rotating heated drum that roasts coffee beans or cacao evenly while tumbling them.
Electric Cheese Shredder
A motorized grater that shreds blocks of cheese quickly into bowls or onto dishes.
Electric Griddle
A flat, electrically heated cooking surface for pancakes, eggs, flatbreads, and searing.
Electric Pressure Cooker
A countertop cooker that pressurizes to cook beans, stews, and grains fast on a timer.
Electric Tea Maker
A two-tier electric kettle (Turkish çaydanlık) that brews strong tea over boiling water.
Enrobing Machine
A confectionery machine that coats centers in a smooth, even layer of tempered chocolate.
Farinograph
A lab instrument that measures dough's water absorption and mixing strength as it kneads.
Fermentation Heating Mat
A low-watt warming mat that keeps ferments and doughs at a steady, ideal temperature.
Fermentation Incubator
A temperature-controlled cabinet that holds the precise warmth needed to grow cultures.
Kitchen Blowtorch
Handheld gas torch that delivers a focused flame to caramelize, char, and crisp food surfaces.
Clay Bread Oven (Tannour / Tandoor)
Cylindrical clay oven that bakes flatbreads on its walls and roasts meats at high heat.
Portafilter
Handled basket holder that locks ground coffee into an espresso machine to brew a shot.
Gelato / Ice Cream Churner
A machine that simultaneously freezes and stirs a base into smooth ice cream or gelato.
Granita Machine (Mantecatore)
A chilled machine that scrapes and freezes flavored syrup into coarse, flaky granita.
High-Shear Homogenizer
A high-speed machine that forces liquids through fine gaps to make smooth, stable emulsions.
Honey Extractor (Centrifuge)
A spinning drum that flings honey out of comb frames without destroying the wax.
Honey Warming Cabinet
A gently heated cabinet that liquefies crystallized honey without scorching it.
Hot Liquor Tank
A heated tank that holds hot brewing water (liquor) at a set temperature for mashing and sparging.
Ice Cream Machine
A countertop or built-in machine that churns and freezes a base into ice cream.
Ice Machine
A plumbed appliance that automatically produces and stores cubed, nugget, or flaked ice.
Jar Sterilizer / Oven
Equipment that heat-sterilizes glass jars and lids before canning and preserving.
Kimchi Refrigerator (Gimchi-naengjango)
A specialized fridge that holds steady low temperatures to ferment and store kimchi.
Koji Incubator
A warm, humid chamber that grows Aspergillus koji mold on grains for miso, sake, and soy.
Lowboy Refrigerated Prep Cooler
A low, counter-height refrigerator that doubles as a worktop and undercounter cold storage.
Magnetic Stirrer Hotplate
A heated plate with a magnetic field that spins a stir bar to mix and warm liquids hands-free.
Malaxer (Kneading Machine)
A slow-mixing machine that kneads olive paste or dough to coalesce oil or develop gluten.
Masa Dough Mixer
A heavy-duty mixer that blends masa harina or fresh nixtamal into smooth tortilla and tamale dough.
Microwave Oven
Countertop appliance that heats food fast using microwave radiation to excite water molecules.
Range Hood
An overhead vent that captures smoke, grease, and steam rising from the cooktop.
Refrigerated Sushi Display Case (Neta Case)
A chilled glass case at the sushi counter that keeps fish toppings cold and visible.
Sandwich Maker (Tosti-ijzer)
An electric press that toasts and seals filled sandwiches between hot plates.
Solar Wax Melter
A glass-topped box that uses sunlight to melt and render beeswax from honeycomb.
Spindle Milkshake Mixer
A motorized spindle blender that whips milkshakes and malts to a frothy texture.
Spiral Dough Mixer
A bakery mixer with a spiral hook and rotating bowl that kneads large dough batches.
Stone Melanger (Wet Grinder)
A stone-roller grinder that refines chocolate or nut pastes smooth over many hours.
Texture Analyzer (TPA)
Lab instrument that compresses food to measure hardness, chewiness and other texture properties.
UV Spectrophotometer (K-Values)
Lab device measuring how much UV light a sample absorbs, used to grade oils and check quality.
Vacuum Infusion Chamber
Sealed chamber that pulls a vacuum to compress, infuse or rapidly marinate food.
Vacuum Pump
Pump that removes air to seal bags, degas liquids or create low-pressure cooking conditions.
Variable-Temperature Electric Kettle
Electric kettle that heats water to and holds a precise chosen temperature.
Vinegar Generator Tower
Aerated column packed with media that rapidly converts alcohol to vinegar.
Viscometer
Instrument that measures how thick or flowable a liquid is.
Water Filtration System
Equipment that removes impurities, minerals or chlorine from cooking and drinking water.
Yogurt Maker
Countertop appliance that holds milk at a steady warm temperature to culture yogurt.
Gas Stove
Cooktop that burns gas to produce a visible, instantly adjustable open flame.
Induction Cooktop
Electromagnetic cooktop that heats the pan directly for fast, precise, flameless cooking.
Charcoal Brazier
Portable charcoal-burning stove that supports a pot for cooking over glowing coals.
Charcoal Grill
Open grate over burning charcoal for grilling food with smoky, high radiant heat.
Electric Cooktop
Cooktop with electric coil or radiant elements that heat cookware by conduction.
Kerosene Stove
Portable stove that burns kerosene or paraffin to heat a pot via a wick or pressure burner.
Three-Stone Wood Fire
Open wood fire with three stones arranged to support a pot above the flames.
Gas Cooktop
A countertop set of open gas burners that heat pots and pans with a live, instantly adjustable flame.
Convection Oven
An oven with an internal fan that circulates hot air for faster, more even baking and roasting.
Gas Range
A freestanding unit combining a gas cooktop on top with a gas oven below in one body.
Wood-Fired Hearth
A built-in masonry fireplace hearth where food is cooked over and beside a live wood fire.
Open Wood Fire
A free-burning wood fire, often outdoors, used to cook directly over the flames and coals.
Wood-Burning Stove
An enclosed cast-iron or masonry stove that burns wood (or dung) for cooking and heating.
Firewood Cookstove
A simple mud or clay stove that channels a wood or dung fire under a single cooking pot.
Earth Oven (Umu / Imu / Pib)
A pit lined with fire-heated stones where wrapped food is buried to steam-roast underground.
Electric Hot Plate
A portable electric heating element that acts as a standalone burner for a single pot or pan.
Gas Oven
An enclosed gas-heated cavity for baking and roasting food at controlled temperatures.
Glass-Ceramic Cooktop
A smooth glass-ceramic surface with electric radiant elements that heat cookware from below.
Deck Oven
A bakery oven with stone or steel decks where bread and pizza bake directly on the hot floor.
High-BTU Propane Outdoor Burner
A powerful standalone propane burner for outdoor frying, boiling, and large-batch cooking.
High-BTU Wok Burner
An intense ring-shaped gas burner built to drive a wok to the searing heat of stir-frying.
Braai (Backyard Barbecue)
The Southern African wood- or charcoal-fired grill at the heart of social outdoor cooking.
Salamander Broiler
An overhead high-intensity broiler used to brown, glaze, and finish dishes from the top.
Open Campfire / Fire Ring
A contained outdoor wood or charcoal fire used to cook over coals while camping or outdoors.
Wood-Fired Grill
A grill fueled by burning hardwood or its embers, grilling food over live coals for smoky flavor.
Asador Wood-Fire Grill
An adjustable wood-fire grill that raises and lowers the grate over coals for precise heat control.
Backpacking Canister Stove
A tiny screw-on burner that threads onto a fuel canister to boil and cook in the backcountry.
Char-Broiler
A radiant grill that chars food over hot grates above gas-heated rocks or charcoal.
Electric Flat-Top Griddle
A large heated metal plate that cooks food on a flat surface rather than over open flame.
Electric Range
A freestanding stove with electric heating elements on top and an electric oven below.
Pellet Grill
A grill-smoker that auger-feeds wood pellets to a firepot for thermostat-controlled wood cooking.
Propane Gas Grill
An outdoor grill fueled by a propane tank for fast, dial-controlled barbecuing.
Smoker Firebox
The offset fire chamber of a smoker that burns wood to push smoke and heat into the cook chamber.
Steam / Direct-Fire Burner
A heat source that cooks with pressurized steam or direct flame for fast, large-volume cooking.
Wood-Fired Pizza Oven
A domed brick oven that burns wood to blast-bake pizza on a hot stone floor in minutes.
Conveyor Pizza Oven
A tunnel oven that moves pizzas on a belt through a heated chamber for consistent, hands-off baking.
French Top (Plaque)
A solid heated steel plate that radiates a gradient of heat, hottest at the center, cool at the edges.
Solar Cooker (Parabolic)
A reflective dish that concentrates sunlight to a focal point to cook food with no fuel.
Smoking Gun
A handheld smoker that infuses cold smoke into food, drinks, or covered dishes for aroma.
Steam-Jacketed Kettle
A large double-walled vessel heated by steam between its layers for gentle, even bulk cooking.
Fire Poker
A long iron rod for stoking, arranging, and adjusting burning wood and coals.
Heat Gun
A handheld electric blower that delivers a focused stream of very hot air for finishing and crisping.
Offset Smoker (Stick Burner)
A barbecue smoker with a separate side firebox that draws wood smoke across meat in the main chamber.
Tabletop Griddle / Grill Plate (Teppan)
A flat heated metal plate for cooking at the table, from teppanyaki to Korean barbecue.
Tilt Skillet (Braising Pan)
A large floor-mounted tilting pan that braises, sears, simmers, and steams big batches in commercial kitchens.
Vertical Water Smoker
A tall bullet-shaped smoker with a water pan that buffers heat for steady low-and-slow cooking.
Cantonese Roast Meat Oven
A tall vertical oven that hangs meats to roast for Cantonese char siu, roast duck, and crispy pork.
Chafing Dish
A buffet warmer that keeps cooked food hot over a gentle flame or fuel canister for service.
Gooseneck Kettle
A kettle with a long curved spout that delivers a slow, precise stream for pour-over coffee and tea.
Hot Water Dispenser
An electric reservoir that holds water at a set temperature for instant tea, coffee, and quick cooking.
Kamado Grill (Ceramic Cooker)
A thick ceramic charcoal cooker that grills, smokes, and bakes by holding heat with precise airflow control.
Maple Sap Evaporator
A long fire-fed pan that boils maple sap down into syrup by driving off its water in volume.
Meat Mincer
A grinder that forces meat through a plate of holes to mince it for burgers, sausages, and fillings.
Rib Rack
A standing metal rack that holds racks of ribs upright to grill or roast more at once.
Satay Grill Trough (Pemanggang Sate)
A long narrow charcoal trough built to grill rows of satay skewers at once.
Vertical Trompo Spit (Al Pastor Rotisserie)
An upright rotating spit that roasts a stacked cone of marinated meat for al pastor and shawarma.
AeroPress
A hand-pressed brewer that pushes hot water through coffee grounds for a quick concentrated cup.
Anti-Griddle
A countertop plate chilled far below freezing to flash-freeze sauces and purées on contact.
Braai Grid
A hinged South African wire grill grate that clamps food for flipping over open coals.
Cajun Microwave (Box Roaster)
A wood-and-metal-lined box that roasts whole pig with charcoal heaped on its lid.
Camp Coffee Percolator
A flameproof metal pot that brews coffee by cycling boiling water through grounds over a fire.
Campfire Grill Grate
A portable steel grate set over a fire or coals to grill food outdoors.
Charcoal Chimney Starter
A vented metal cylinder that lights charcoal evenly with newspaper and no lighter fluid.
Chemex
An hourglass glass pour-over carafe that brews clean, bright coffee through a thick paper filter.
Coal Shovel
A small metal shovel for moving, spreading and arranging hot coals in a fire or oven.
Coffee Phin Filter (Phin Cà Phê)
A small metal drip filter that brews strong Vietnamese coffee one cup at a time.
Cold Smoker
A device that smokes food at low temperature to flavor without cooking it.
Distribution Tool (WDT)
A cluster of fine needles that breaks up and evens espresso grounds in the portafilter.
Dosing Funnel
A magnetic or rimmed funnel that guides coffee grounds neatly into a portafilter.
Espresso Tamper
A weighted hand tool that compresses coffee grounds into a level puck for espresso.
Lechón Rotisserie Spit (La Vara)
A long pole skewer that holds a whole pig for slow rotisserie roasting over coals.
Standard Countertop Blender
A tall jar over a motor base for purees, smoothies, and emulsified sauces; the upright pitcher and lid handle hot soups and crushed ice better than a handheld stick.
Stovetop Pressure Cooker
A sealed pot driven by a burner that reaches higher pressure and hotter steam than electric models, cutting beans, stocks, and braises to a fraction of the time with a faster heat response.
Tilt-Head Stand Mixer
Countertop stand mixer whose head tilts back to clear the bowl, driving paddle, whisk, and dough hook attachments for creaming butter, whipping cream, and kneading bread dough.
Electric Skillet
Self-heating countertop pan with a thermostat dial that holds a steady temperature for pancakes, sautéing, braising, or shallow-frying without a stovetop.
Countertop Electric Deep Fryer
Enclosed electric oil bath with a thermostat and lift-out basket that holds frying temperature steadily for fries, fritters, and battered foods, containing spatter.
Baking & Pastry
120
Muffin Pan
Multi-cup pan for muffins, cupcakes, and egg bites
Bundt Pan
Fluted ring mold for showstopping cakes with a center hole
Springform Pan
Latch-release pan that frees delicate cakes without flipping
Pie Dish
Sloped round dish for crisp-bottomed pies and quiches
Tart Pan
Fluted pan with a pop-out base for clean-edged tarts
Rolling Pin
Rolls dough into even sheets for pastry and bread
Pastry Brush
Brushes on egg wash, glaze, butter, and marinades
Bench Scraper
Flat blade that divides dough and clears your work surface
Pastry Bag
Fitted with a tip to pipe frosting, cream, and batter
Cookie Cutter
Shaped molds that stamp uniform cookies and pastry
Serving Platter
Generous dish for presenting roasts and shared plates
Serving Bowl
Roomy bowl for salads, sides, and shared dishes
Plate
The canvas every finished dish is presented on
Offset Spatula
Angled blade that spreads frosting and batter smooth
Sifter
Aerates flour and breaks up lumps for lighter bakes
Ring Mold
Metal ring that shapes tidy stacks and set desserts
Dough Hook
Mixer attachment that kneads bread dough hands-free
Pizza Peel
Flat paddle that launches and retrieves pizza from the oven
Pastry Blender
Cuts cold butter into flour for flaky pastry
Cake Server
Wide wedge that lifts neat slices of cake and pie
Pie Weights
Hold pastry flat and crisp during blind baking
Baking Sheet
Flat metal pan for roasting vegetables, baking cookies, and toasting in the oven.
Baking Tray
Shallow oven pan for roasting, baking, and traybaked pastries and savory pies.
Loaf Pan
Rectangular pan that shapes bread loaves, pound cakes, meatloaf, and terrines.
Cake / Baking Mold
Shaped pan that gives cakes, flans, and pastries their form as they bake or set.
Casserole Dish
Deep oven-safe dish for baked casseroles, gratins, and roasted dishes.
Pastry / Dough Cutter Wheel
A handheld wheel for cutting and crimping rolled dough into clean strips, lattices, and pastry edges.
Pie Plate (Assiette à Tarte)
A shallow round dish with sloped sides for baking single-crust and double-crust pies and tarts.
Pizza Pan (Teglia)
A flat round or rectangular metal tray for baking pizza, sometimes perforated for a crisper base.
Pizza Screen
A round aluminum mesh disc that bakes pizza with airflow underneath for an even, crisp crust.
Pizza Steel
A thick steel plate that stores intense oven heat to bake pizza crusts fast with a deep char.
Polycarbonate Chocolate Mold
A rigid clear plastic mold that gives tempered chocolates a sharp shape and high-gloss shine.
Sheet-Pan Extender
An adjustable frame that raises and divides a sheet pan's walls for sheet cakes and slab bakes.
Silicone Baking Mat (Silpat)
A reusable nonstick fiberglass-and-silicone sheet that lines pans for even, no-grease baking.
Siu Mai Forming Tool
Shaping tool that pleats and forms open-topped siu mai dumplings quickly and uniformly.
Small Dumpling Rolling Pin
Short, slim wooden pin for rolling individual dumpling wrappers into thin, even rounds.
Tian (Glazed Earthenware Gratin Dish)
Shallow glazed earthenware dish for baking the layered Provençal vegetable gratin it's named for.
Tourtière Deep-Dish Pan
Deep pie pan for baking the rich double-crust Québécois meat pie called tourtière.
Transfer Peel (Flip Board)
Thin long board for lifting and flipping shaped dough onto a peel or into the oven.
Piping Bag
A cone-shaped bag fitted with a nozzle that pipes batter, frosting, or dough into precise shapes.
Cooling Rack
A raised wire grid that lets air circulate under baked goods or fried food so they cool and stay crisp.
Dough Divider
A pressing tool or machine that splits a dough mass into equal portions for uniform loaves and rolls.
Dough Kneading Bowl
A large wooden, clay, or ceramic bowl used to mix, knead, and proof bread dough.
Dough Sheeter
A roller machine that flattens dough into thin, even sheets for pastry, pasta, and laminated doughs.
Chocolate Tempering Machine
A heated, agitated bowl that holds chocolate at the precise temperature for proper crystallization.
Dough Board
A flat rolling surface, often round, for kneading dough and rolling out flatbreads.
Sheet Pan Rack (Speed Rack)
A tall wheeled frame with slotted shelves that holds many sheet pans in a small footprint.
Marble Pastry Slab
A cool, smooth marble surface for rolling pastry, working chocolate, and pulling sugar.
Proofing Cabinet (Proofer)
A warm, humid enclosure that creates ideal conditions for proofing yeast dough.
Wire Cooling Rack
A raised metal grid that lets baked goods cool with air circulating underneath to prevent sogginess.
Cake Decorating Turntable
A rotating pedestal that spins a cake smoothly for even frosting and decorating.
Dough Proofing Box (Cassetta)
A lidded, stackable tub that holds shaped dough at a steady temperature while it rises.
Vibrating Table
A vibrating surface that settles poured chocolate or batter to remove air bubbles.
60-Quart Floor Mixer
A large freestanding planetary mixer for kneading and mixing big batches of dough and batter.
Acetate Transfer Sheet
A clear plastic sheet for shaping, lining and giving a glossy finish to chocolate and mousse cakes.
Chebka Honeycomb Pastry Mold
A shaping tool that crimps and folds dough into the lattice rosette for North African chebakia.
Chilled Saucer (Wrinkle Test Plate)
A frozen small plate used to test whether jam or jelly has reached its setting point.
Dough Press
A lever or hydraulic press that flattens a dough ball into an even round base in one motion.
Dough Rounder
A conical machine that spins divided dough pieces into smooth, tight balls.
Dough Thickness Gauge
Guides or rings that set rolled dough to a precise, even thickness.
Empanada Press
A hinged mold that folds and crimps dough rounds into sealed, evenly fluted empanadas.
Food Airbrush
An air-powered sprayer that mists edible color and luster onto cakes, chocolates, and pastry.
Flour Sifter
Mesh-screen tool that aerates flour and breaks up lumps for lighter, evenly textured baked goods.
Muffin Tin
Tray of round cups for baking muffins, cupcakes, and portioned individual bakes.
Fluted Pastry Wheel
Rolling wheel with a zigzag edge that cuts decorative crimped borders in dough.
Silicone Mold
Flexible non-stick mold for baking, freezing, and shaping in many forms.
Wooden Pasta / Pastry Board (Spianatoia)
Large flat wooden board for kneading dough and rolling out fresh pasta and pastry.
Plastic Bowl Scraper
Flat flexible blade for scraping dough from bowls and dividing and shaping it.
Dough Docker
Spiked roller that pierces dough to stop it puffing unevenly while baking.
Pasta Guitar (Chitarra)
A wooden frame strung with steel wires that cuts rolled dough into square-cut fresh pasta.
Banneton (Proofing Basket)
A cane or rattan basket that supports and shapes bread dough during its final rise.
Bread Stamp (Chekich)
A spiked or carved stamp that presses decorative patterns and docking holes into flatbread.
Dough Portion Scoop
A scoop for portioning dough, flour, or dry ingredients into even, repeatable amounts.
Flour Dredger / Shaker
A perforated-lid canister for evenly dusting flour, sugar, or spices over food.
Glass / Pyrex Oven Dish
An oven-safe glass baking dish for gratins, casseroles, and roasted bakes.
Loading Peel
A long flat board on a handle for sliding bread and pizza into and out of a hot deck or wood oven.
Perforated Baking Tray
A baking tray punched with holes so hot air circulates underneath for an evenly crisp bottom crust.
Piping Tip Set
A collection of metal nozzles that fit a pastry bag to pipe frosting, batter, and fillings in shapes.
Tart Ring
A bottomless metal ring that shapes tarts and pastries with clean, straight sides during baking.
Bread Loaf Tin
A rectangular pan that gives a baked loaf its tall, even shape and soft sandwich-style sides.
Cake Ring
A bottomless metal ring used to bake, layer, and mold cakes and entremets with sharp vertical sides.
French Rolling Pin
A slim, handleless tapered wooden pin that gives a baker direct feel for rolling and shaping dough.
Gnocchi Ridging Board
A small grooved wooden paddle that presses ridges into gnocchi and pasta to hold sauce.
Linen Couche
A heavy linen cloth that cradles shaped bread dough in folds while it proofs and holds its form.
Pâté en Croûte Mold
A hinged rectangular mold for baking pâté wrapped in a pastry crust.
Polycarbonate Chocolate Mold
A rigid clear plastic mold that gives molded chocolates a high-gloss professional shine.
Pullman Loaf Pan
A rectangular bread pan with a sliding lid that bakes perfectly square sandwich loaves.
Round Cutter Set
A nested set of circular metal cutters for stamping out dough, biscuits, and rounds.
Terrine Mold
A lidded loaf-shaped dish for baking and chilling pâtés, terrines, and forcemeats.
Turning Peel (Palino)
A small round peel on a long handle for rotating pizzas inside a hot oven.
Æbleskiver Pan
A cast-iron pan with hemispherical wells for cooking round Danish pancake puffs.
Babà Mold
A small fluted or cylindrical mold for baking rum-soaked babà cakes.
Baking Steel
A thick steel plate that stores intense heat for crisp pizza crusts and bread bottoms.
Baking Stone
A ceramic or stone slab that holds oven heat to bake pizza and bread with crisp crusts.
Bench Flour Brush
A soft-bristled brush for dusting excess flour off dough, work surfaces, and finished pastries.
Bonbon Mold
A rigid polycarbonate or silicone mold for shelling and shaping filled chocolate bonbons.
Cake Decorating Comb
A notched scraper that drags clean ridges or patterns into iced cake sides.
Cannolo Frying Tube (Cannelli)
A metal tube you wrap dough around to fry the crisp shells for cannoli.
Caramel Ruler (Confectionery Bars)
Heavy steel bars that frame poured caramel, ganache, or pâte de fruit to set an even thickness.
Cassata Mold
A sloped round mold for shaping the layered Sicilian ricotta-and-sponge cake cassata.
Chocolate Bar Mold
A rigid mold with bar-shaped cavities for casting and snapping tempered chocolate bars.
Chocolate Dipping Fork
A thin two- or three-tined fork for dipping and lifting truffles out of melted chocolate.
Chocolate Dipping Fork
A thin-tined dipping fork for coating truffles and confections in tempered chocolate.
Chocolate Spray Gun (Airbrush)
A heated spray gun that coats cakes and bonbons in a fine velvet of cocoa-butter chocolate.
Corzetti Stamp
A carved wooden stamp that embosses Ligurian corzetti pasta coins with patterns.
Crema Catalana Branding Iron
A flat metal iron heated red-hot to caramelize the sugar crust on crema catalana.
Croissant Cutter (Rotary)
A rolling cutter with angled blades that slices laminated dough into even croissant triangles.
Culurgiones Sealing Tool
A tool or guide for pleating the wheat-ear seal on Sardinian culurgiones dumplings.
Deep-Dish Pizza Pan
A tall-sided round pan for baking thick Chicago-style deep-dish pizza.
Egg Tart Tin
A small fluted tin that shapes the flaky shell of Cantonese or Portuguese egg tarts.
Egg Tart Tin Mold
A reusable mould for forming and baking the shells of small egg custard tarts.
Garganelli / Gnocchi Board (Pettine)
A ridged wooden board that grooves pasta like garganelli and gnocchi to hold sauce.
Glass Baking Dish
A tempered-glass rectangular dish for casseroles, gratins, and roasted dishes that need even, gentle heat.
Grooved Lefse Rolling Pin
A ridged wooden rolling pin used to roll Norwegian lefse potato flatbread thin without tearing.
Kouign-Amann / Muffin Mold
A straight-sided cup mold that bakes kouign-amann and muffins with crisp caramelized edges.
Kuih Mould (Acuan Kuih)
A carved Southeast Asian mold that stamps decorative shapes into kuih cakes and cookies.
Long Rolling Pin (Matterello)
A long, slim Italian rolling pin for stretching fresh pasta dough into wide, thin sheets.
Madeleine Pan
A tray of shell-shaped molds that gives madeleine cakes their signature ridged seashell form.
Magnetic Transfer-Sheet Mold
A polycarbonate chocolate mold with magnets that hold a printed transfer sheet to imprint designs on chocolate.
Mooncake Mold
A carved press that stamps intricate patterns onto mooncakes for the Mid-Autumn Festival.