Kitchen Glossary

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.

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