Copper Pots
Conducts heat well, cooks food quickly, and retains moisture. Drawbacks: Reacts with acidic foods (which affects taste) and tends to be costly.
Nonstick Pots and Pans
Teflon (or a similar substance) coating makes cleanup a snap. Drawbacks: Needs to be replaced more frequently than other types of cookware, and doesn't brown foods well.
Stainless Steel
Pots wear beautifully and don't react with acidic foods (meaning taste isn't effected); dishwasher-safe. Drawbacks: Cleanup is more difficult than with nonstick pans.
Cutlery
Pots wear beautifully and don't react with acidic foods (meaning taste isn't effected); dishwasher-safe. Drawbacks: Cleanup is more difficult than with nonstick pans.
Paring Knife
The two- to four-inch long blade is used for peeling and trimming fruits and vegetables.
Utility Knife
The five- to seven-inch-long blade is used for light cutting, slicing, and peeling.
Kitchen Shears
The five- to seven-inch-long blade is used for light cutting, slicing, and peeling.
Sharpening Steel
A long metal rod used for sharpening knives.
Double-Old-Fashioned Glasses
Tumblers that hold 14 ounces of liquid, often used for mixed drinks.
