![]() ![]() In particular, iron egg-beaters or ice cream freezers are tricky to dry, and the consequent rust if left wet will roughen them and possibly clog them completely. For some iron kitchen utensils, water is a particular problem, since it is very difficult to dry them fully. Cast iron kitchen utensils are less prone to rust by avoiding abrasive scouring and extended soaking in water in order to build up its layer of seasoning. Iron is more prone to rusting than (tinned) copper. The tin lining must be periodically restored, and protected from overheating. Copper pots are lined with tin to prevent discoloration or altering the taste of food. However, they are also comparatively heavier than utensils made of other materials, require scrupulous cleaning to remove poisonous tarnish compounds, and are not suitable for acidic foods. Copper Ĭopper has good thermal conductivity and copper utensils are both durable and attractive in appearance. The latter, aluminium, became a popular material for kitchen utensils in the 20th century. By the turn of the 20th century, Maria Parloa noted that kitchen utensils were made of (tinned or enamelled) iron and steel, copper, nickel, silver, tin, clay, earthenware, and aluminium. He observed that iron had been used as a substitute, and that some utensils were made of earthenware. Illustration by Hercule Catenacci in 1864īenjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing. Kitchen utensils in bronze discovered in Pompeii. These latter categorizations include utensils-made of glass, silver, clay, and so forth-that are not necessarily kitchen utensils. ![]() ![]() Other names used for various types of kitchen utensils, although not strictly denoting a utensil that is specific to the kitchen, are according to the materials they are made of, again using the " -ware" suffix, rather than their functions: earthenware, utensils made of clay silverware, utensils (both kitchen and dining) made of silver glassware, utensils (both kitchen and dining) made of glass and so forth. Other cutlery such as forks and spoons are both kitchen and eating utensils. knives and other cutting implements) can be used for both food preparation in a kitchen and as eating utensils when dining. Some utensils are both kitchen utensils and eating utensils. Utensils may be categorized by use with terms derived from the word " ware": kitchenware, wares for the kitchen ovenware and bakeware, kitchen utensils that are for use inside ovens and for baking cookware, merchandise used for cooking and so forth.Ī partially overlapping category of tools is that of eating utensils, which are tools used for eating (c.f. The number of utensils in a household kitchen varies with time and the style of cooking.Ī cooking utensil is a utensil for cooking. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. ![]() A general purpose utensil such as a chef's knife may be used for a variety of foods other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring different utensils are made for each task. – Skimmer and chef's knife (small cleaver)Ī kitchen utensil is a small hand held tool used for food preparation. Various kitchen utensils on a kitchen hook strip. ![]()
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