Everything for the Cook

This is the pan I put on the stove after a busy day, before I even know what I'm cooking! It heats quickly and evenly. It's great for a quick vegetable stir fry, or to slowly reheat leftovers. I use it to sauté the chicken, then boil the pasta, and make the sauce for chicken tetrazzini.  You can pan fry eggplant for parmesan and then place the cover on to melt the cheese. 

Truly, this is the "go-to" pan  you'll find yourself using over and over! 

The  Cork Pop
This handy devise will change the way you look at opening a bottle of wine. It' really is amazing how easy it works. 

 

The Santoku Knife
This is a general-purpose knife that originated in Japan.  The word santoku loosely translates as 'three good things' or 'three uses', a reference to the three cutting tasks the knife performs so well: Slicing  , dicing, and mincing. The top of the santoku's handle is in line with the top of the blade, giving the chef's fingers plenty of room underneath. The santoku's blade and handle are carefully designed to be well-balanced . 

 

The Microplane
These woodworking tools  crossed over into our kitchens  and  changed the way we prepare food. Use them to add lemon and orange zest for extra flavor. Grate nutmeg and hard cheeses. They come in all shapes, sizes, and colors. I wouldn't be without mine.