Equipment

Pots, pans, knives and tools, what each is for, and what to use if you do not have it.

Air fryerAn air fryer is a small countertop oven that blows very hot air around food to crisp it with little oil. See how to use one and convert oven recipes.
Bain-marieA bain-marie is a hot water bath that cooks or melts food gently, such as custards, cheesecakes and chocolate. Here is how to set one up.
BannetonA banneton is a basket that holds shaped bread dough during its final rise, keeping its shape and leaving a floury spiral on the crust.
Bench scraperA bench scraper is a flat, handled blade for cutting and moving dough, scooping chopped food and scraping the counter clean.
Bread knifeA bread knife is a long serrated knife that saws through crusty bread and soft cake without crushing them. Here is how to use it well.
Bundt panA Bundt pan is a deep ring-shaped cake pan with fluted sides and a center tube. Here is how to grease it so the cake comes out clean.
Carbon steel panA carbon steel pan is a light, fast-heating iron pan that turns nearly nonstick once seasoned. Here is how to season it and keep it rust-free.
Cast ironCast iron is heavy iron cookware that holds heat for hard searing and turns nonstick when seasoned. Here is how to cook in it and clean it.
CheeseclothCheesecloth is a loose cotton gauze for straining stock, draining yogurt and cheese, and tying herb bundles. Here is how to use it and what to use instead.
Chef's knifeA chef's knife is the all-purpose kitchen knife, with a wide 20 cm (8 in) blade for chopping, slicing and mincing. Here is how to hold it.
ChinoisA chinois is a cone-shaped sieve with very fine mesh that strains sauces, soups and custards until silky. Here is how to use one.
CleaverA cleaver is a broad, rectangular knife. Heavy ones chop through bone, while thin Chinese cleavers slice vegetables. Here is how they differ.
Dutch ovenA Dutch oven is a heavy lidded pot, often enameled cast iron, for braising, stews, soups and crusty bread. Here is how to use and care for one.
Fish spatulaA fish spatula is a thin, flexible, slotted turner that slides under delicate fish, eggs and pancakes without breaking them. Here is how to use one.
Food processorA food processor is an electric machine with a spinning blade and discs that chops, purees, slices and mixes dough in seconds. Here is how to use one well.
Immersion blenderAn immersion blender is a handheld stick blender you put straight into the pot to puree soups and sauces. Here is how to use it cleanly.
Kitchen scaleA kitchen scale weighs ingredients in grams or ounces, which is far more accurate than cups for baking. Here is how to use one and the tare button.
Kitchen twineKitchen twine is plain, food-safe cotton string for tying roasts, trussing poultry and bundling herbs. Here is which string to use and how to tie a roast.
LångpannaA långpanna is the deep rectangular tray that comes with a Swedish oven, used for traybakes and sheet cakes. Here is its size and swaps.
Loaf panA loaf pan is a deep rectangular pan for sandwich bread, banana bread and pound cake. Here are the common sizes and how to swap one for another.
MandolineA mandoline is a flat slicer with a fixed blade that cuts vegetables into even, paper-thin slices. Here is how to use one safely.
MicroplaneA microplane is a long, fine rasp grater for citrus zest, hard cheese, garlic, ginger and nutmeg. Here is how to use one well.
Mortar and pestleA mortar and pestle is a heavy bowl and club for crushing spices, garlic and herbs into pastes and sauces. Here is how to use one and which type to choose.
Nonstick panA nonstick pan has a slick coating that stops eggs, fish and pancakes from sticking with little fat. Here is how to use it and make the coating last.
Parchment paperParchment paper is silicone-coated, heat-resistant paper that stops food sticking to pans. Here is how to line a pan and how it differs from wax paper.
Paring knifeA paring knife is a small knife with an 8 to 10 cm blade for peeling, trimming, coring and other detailed work. Here is how to use it safely.
Pastry brushA pastry brush spreads egg wash, melted butter, glazes and oil in a thin, even layer. Here is how to use one and pick between silicone and bristle.
Piping bagA piping bag is a cone-shaped bag you squeeze to pipe frosting, cream, meringue and choux dough into neat shapes. Here is how to fill it and pipe evenly.
Pizza stoneA pizza stone is a thick slab you heat in the oven to bake pizza and bread with a crisp, browned base. Here is how to use it without cracking it.
Pressure cookerA pressure cooker is a sealed pot that traps steam and cooks above boiling point, so beans, stews and stock are done in a fraction of the time.
RamekinA ramekin is a small, round, ovenproof dish for baking and serving single portions, such as crème brûlée, soufflé and baked eggs. Here is how to use one.
RicerA ricer is a press that pushes cooked potatoes through small holes for the smoothest mash and light gnocchi. Here is how to use one.
Roasting panA roasting pan is a large, heavy pan with low sides and often a rack, for roasting meat and vegetables. Here is how to use it and make gravy in it.
Rolling pinA rolling pin is a smooth cylinder for rolling out pastry, cookie and pasta dough to an even thickness. Here is how to use one and which type to pick.
Salad spinnerA salad spinner is a bowl with a spinning basket that washes and dries lettuce, herbs and greens fast. Here is how to use one so dressing actually sticks.
SantokuA santoku is a Japanese all-purpose kitchen knife with a flat edge and rounded tip. Here is how it compares to a chef's knife.
SaucepanA saucepan is a deep, round pan with straight sides and one long handle, for sauces, grains, eggs and reheating. Here is how to pick a size.
Sauté panA sauté pan is a wide pan with tall, straight sides and a lid, for searing then simmering and for pan sauces. Here is how it differs from a skillet.
Sheet panA sheet pan is a flat, rimmed metal baking tray for cookies, roasted vegetables and one-pan dinners. Here are the common sizes and how to use one well.
SieveA sieve is a bowl of wire mesh with a handle for straining liquids, sifting flour and pressing food smooth. Here is how to use one and pick the right mesh.
Silicone baking matA silicone baking mat is a reusable nonstick sheet that lines baking trays in place of parchment paper. Here is what it does well, and when not to use it.
SkilletA skillet is a frying pan with low, sloped sides for searing, frying and sautéing. Here are the materials, sizes and how to choose the right one.
Slow cookerA slow cooker is an electric pot that cooks food at low heat for hours, ideal for stews, pulled meat and beans. Here is how to use one safely.
SpiderA spider is a wide, shallow wire-mesh skimmer with a long handle for lifting food out of hot oil or boiling water. Here is how and when to use one.
Springform panA springform pan is a round cake pan whose side unclips from the base, so you can lift out cheesecakes and tortes without turning them over.
Stand mixerA stand mixer is a countertop machine with a bowl and attachments for creaming, whipping and kneading dough hands-free. Here is how to use each attachment.
StockpotA stockpot is a large, tall pot with two handles for stock, soup, pasta and boiling big batches. Here is what size to get and how to use it well.
TagineA tagine is a North African clay pot with a tall cone lid that slow-cooks stews in little liquid. It is also the name of the dish.
Tart panA tart pan is a shallow pan with fluted sides and a removable base, so tarts and quiches lift out whole. Here is how to line it and bake in it.
ThermometerA kitchen thermometer checks the heat of meat, oil, sugar and your oven, so food is safe and cooked how you want. Here is which type to use and how.
TongsKitchen tongs are spring-loaded grips for turning, lifting and serving food without piercing it. Here is how to use them and which kind to buy.
Wire rackA wire rack lets air reach every side of food, so cakes and bread cool without going soggy and roasted food stays crisp. Here is how to use one.
WokA wok is a deep, round-bottomed pan from China for stir-frying, steaming and deep-frying over high heat. Here is how to season and cook in one.