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Culinary Equipment & Tools – A to Z

Aebleskive pan

Æbleskive Pan

Æbleskiver are cooked on the stove top by baking in a special pan with several hemispherical indentations.

Bain-marie

A double boiler, also known as a bain-marie, is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate…

Batan - Grinding Stone

Batan

The batan is a kitchen utensil used to process different kinds of foods in South Asian,South American and Andean cuisine. It has a flat stone…

Braai

Braai

The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb…

Chinois

Chinois

A chinois is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth…

Comal

A comal is a smooth, flat griddle typically used in Mexico and Central America to cook tortillas, toast spices, sear meat, and generally prepare food.…

Horno

Horno is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America.

Jamonero

A jamonero is a form of clamp fixed to a wooden stand, specifically designed to hold a leg of jamón serrano (Spanish cured ham) whilst…

Jangdokdae at Gyeongbok palace in Seoul

Jangdokdae

Jangdokdae (Hangul:장독대) or Jangttokttae is an outside space, most frequently a terrace, where a series of jars are gathered.

Lame

A lame is a double-sided blade that is used to slash the tops of bread loaves in artisan baking.

Marrow Spoon

A silver marrow scoop is an elegant solution to a problem most of us don’t have today. How can you get the tasty marrow out…

Molcajete

A molcajete is a stone tool, the traditional Mexican version of the mortar and pestle, similar to the South American batan, used for grinding various…