---
title: "Equipment — Kitchen glossary — Tiny Plates"
description: "Pots, pans, knives and tools, what each is for, and what to use if you do not have it."
url: "https://www.tinyplates.dev/glossary/category/equipment"
---

# 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.](https://www.tinyplates.dev/glossary/air-fryer)
* [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.](https://www.tinyplates.dev/glossary/bain-marie)
* [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.](https://www.tinyplates.dev/glossary/banneton)
* [Bench scraperA bench scraper is a flat, handled blade for cutting and moving dough, scooping chopped food and scraping the counter clean.](https://www.tinyplates.dev/glossary/bench-scraper)
* [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.](https://www.tinyplates.dev/glossary/bread-knife)
* [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.](https://www.tinyplates.dev/glossary/bundt-pan)
* [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.](https://www.tinyplates.dev/glossary/carbon-steel-pan)
* [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.](https://www.tinyplates.dev/glossary/cast-iron)
* [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.](https://www.tinyplates.dev/glossary/cheesecloth)
* [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.](https://www.tinyplates.dev/glossary/chefs-knife)
* [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.](https://www.tinyplates.dev/glossary/chinois)
* [CleaverA cleaver is a broad, rectangular knife. Heavy ones chop through bone, while thin Chinese cleavers slice vegetables. Here is how they differ.](https://www.tinyplates.dev/glossary/cleaver)
* [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.](https://www.tinyplates.dev/glossary/dutch-oven)
* [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.](https://www.tinyplates.dev/glossary/fish-spatula)
* [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.](https://www.tinyplates.dev/glossary/food-processor)
* [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.](https://www.tinyplates.dev/glossary/immersion-blender)
* [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.](https://www.tinyplates.dev/glossary/kitchen-scale)
* [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.](https://www.tinyplates.dev/glossary/kitchen-twine)
* [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.](https://www.tinyplates.dev/glossary/langpanna)
* [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.](https://www.tinyplates.dev/glossary/loaf-pan)
* [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.](https://www.tinyplates.dev/glossary/mandoline)
* [MicroplaneA microplane is a long, fine rasp grater for citrus zest, hard cheese, garlic, ginger and nutmeg. Here is how to use one well.](https://www.tinyplates.dev/glossary/microplane)
* [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.](https://www.tinyplates.dev/glossary/mortar-and-pestle)
* [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.](https://www.tinyplates.dev/glossary/nonstick-pan)
* [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.](https://www.tinyplates.dev/glossary/parchment-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.](https://www.tinyplates.dev/glossary/paring-knife)
* [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.](https://www.tinyplates.dev/glossary/pastry-brush)
* [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.](https://www.tinyplates.dev/glossary/piping-bag)
* [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.](https://www.tinyplates.dev/glossary/pizza-stone)
* [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.](https://www.tinyplates.dev/glossary/pressure-cooker)
* [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.](https://www.tinyplates.dev/glossary/ramekin)
* [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.](https://www.tinyplates.dev/glossary/ricer)
* [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.](https://www.tinyplates.dev/glossary/roasting-pan)
* [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.](https://www.tinyplates.dev/glossary/rolling-pin)
* [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.](https://www.tinyplates.dev/glossary/salad-spinner)
* [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.](https://www.tinyplates.dev/glossary/santoku)
* [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.](https://www.tinyplates.dev/glossary/saucepan)
* [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.](https://www.tinyplates.dev/glossary/saute-pan)
* [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.](https://www.tinyplates.dev/glossary/sheet-pan)
* [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.](https://www.tinyplates.dev/glossary/sieve)
* [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.](https://www.tinyplates.dev/glossary/silicone-baking-mat)
* [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.](https://www.tinyplates.dev/glossary/skillet)
* [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.](https://www.tinyplates.dev/glossary/slow-cooker)
* [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.](https://www.tinyplates.dev/glossary/spider)
* [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.](https://www.tinyplates.dev/glossary/springform-pan)
* [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.](https://www.tinyplates.dev/glossary/stand-mixer)
* [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.](https://www.tinyplates.dev/glossary/stockpot)
* [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.](https://www.tinyplates.dev/glossary/tagine)
* [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.](https://www.tinyplates.dev/glossary/tart-pan)
* [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.](https://www.tinyplates.dev/glossary/thermometer)
* [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.](https://www.tinyplates.dev/glossary/tongs)
* [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.](https://www.tinyplates.dev/glossary/wire-rack)
* [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.](https://www.tinyplates.dev/glossary/wok)