Equipment

Kitchen tools and equipment, what they're for and when you need them.

• Apple peelerA tool for removing apple skin, from a simple hand-held peeler to a crank-operated machine that peels, cores and spiral-slices the fruit.
• Baking stoneA thick, flat slab of stone, ceramic or cordierite heated in the oven to bake bread and pizza with a crisp, well-risen base.
• Baking trayA flat, rectangular metal sheet, often with a low rim, used in the oven for baking biscuits, pastries and bread and roasting vegetables.
• Carving forkA large fork with long, sharp prongs, used to hold a roast joint or bird steady while it is carved and to lift meat.
• Cast ironA heavy, durable iron alloy used for pans, griddles and casserole dishes that hold heat well and are excellent for searing, frying and baking.
• Gravy boatA boat-shaped jug with a long spout and a handle, used for serving gravy and other sauces at the table, often with a matching saucer.
• Icing spatulaA long, thin, flexible blunt blade with a rounded end, either straight or angled, used to spread and smooth icing on cakes.
• KadaiA deep, round-bottomed Indian cooking pan with handles on both sides, similar to a wok, used for frying, sautéing and making curries.
• TawaA flat or slightly concave round griddle, usually cast iron or steel, used in South Asian cooking to cook chapatis, parathas, dosas and other flatbreads.