Martha Stewart’s Essential Kitchen Tools
February 21, 2006 by Maricar
Filed under Cooking, Product News and Reviews
Some kitchen tools I simply can’t do without. Others just take up space in a drawer and make it hard to find what I do need.
Martha Stewart gives her views on the right tools for the well-equipped kitchen.
The things that have been around for years are often the best (such as wooden spoons and box graters). Some new gear is also good (such as silicone spatulas and Japanese mandolines), but most of it is a reinvention of items you probably already have. Though it’s tempting to buy “new and improved” kitchen gadgets, you will most likely find yourself reaching for the time-tested basics when you cook.
In addition to a set of high-carbon stainless steel knives and multi-purpose implements (like a peeler, a whisk and a melon baller), she lists 20 “essentials”, some of which are:
- high-quality kitchen shears for cutting lobster, chicken, herbs, twine and parchment
- metal whisks for whipping cream and beating eggs, as well as breaking up ground meat
- tongs, which have an endless array of uses
- a glass measuring cup for liquids, and sets of spoons and cups for dry ingredients
These 20 essentials, of course, depend on your cooking style. You probably won’t need every one of the items (like a Japanese mandoline), but the list is a good place to start evaluating what you do have and still need.
[Source: The Detroit News]
I PURCHASED A WALL MOUNTED KITCHEN ORGANIZER ITEM # 32066S7, AND THE BRACKETS (F- 2PCS) WERE MISSING. I CAN NOT MOUNT IT TO THE WALL WITHOUT THESE. CAN YOU SEND THEM TO ME? THANKS, PAULA
Recently my husbabd and I purchased a 9 x 9 skillet with a corrogated bottom for run off fats. My husband and I were happy to have located this item for use inside when the weather does not permit the grill. My husband who reads all instructions to the “T” followed the directions to season the skillet. We had the opportunity to use the new toy the other day and were not happy with the out come! Burgers were the menu! They came out fairly well but the skillett did not fair so well! It was impossible to clean the skillet properly and it began rusting inside and out! I am ready to throw the thing away but decided to vent first!
Any suggestion or comments?
Thank you in advance for your time in this matter!
Sherry Bastress
Sherry if the pan you have is made of cast iron did you rub the pan thouroughly with cooking oil after cleaning. This keeps the pan from rusting