Ceramic knives have their blades made from zirconium oxide, which is the second-hardest known material after diamonds. The blades can stay sharp for years without sharpening, and won’t rust or stain.
A chafing dish is a covered dish that rests over a pan of water, which in turn is over a heat source. It can be used on tables, sideboards or any surface. It can be used for both warming food, and cooking away from a regular kitchen.
A Charentais devil is an unglazed earthenware pot used for dry cooking. It is a low, flat pot with a small opening at the top, with a lid. It is used for dry stove-top baking and roasting. No liquids are ever put in it, and it is never washed. In times gone by, it would sit…
Chasen are small bamboo whisks used for mixing Japanese powdered tea. They are not meant to last forever: worn-out ones are taken to temples once a burnt and ceremonially burnt there.
A cheese thermometer is used to gauge the temperature of milk when making dairy products such as cheese or yoghurt.
Cheesecake pans are special pans for making cheesecake in. They can be round or rectangular. They have a “false bottom” on them which allows easy removal of the cake in an intact state.
Cheesecloth is a loosely-woven cotton cloth that is used to wrap cheese in. In the kitchen, it is used for straining and draining, and for making small spice bags.
A chef’s knife is an all-purpose knife for cutting, chopping and mincing. Once you learn how to take advantage of a chef’s knife, using one can be faster for some tasks than the time needed for the assembly, use and clean-up of a food processor. Chef’s knives have a blade 15 to 30 cm (6…
While a Western cleaver is used primarily for meat, a Chinese cleaver is used primarily for vegetables.
A Chinese pretzel iron is a version of a rosette iron that tends to have somewhat larger patterns available and be somewhat “deeper” in its height. They can be hard to find, so most people use rosette irons instead.
A chinois strainer (aka China cap) is a cone shaped strainer, used to purée soft, cooked foods for soups, stocks and sauces, coulis, and jams, etc. Bones, cartilage, lumps, fibres, tiny seeds and skins remain behind. A chinois has solid sides with small, grain-sized perforations in them, or with the bottom half being a fine…
A chip pan is a deep pot used to fry chips (aka “French Fries” in America) in hot oil on stove-top burners. They are now actively recommended against by all food and home safety authorities because they are a frequent cause of household fires, and injuries.
A chocolate thermometer is used when melting chocolate (or “tempering” it, as the aficionados say.) The temperature range on the thermometers has to start quite low; some start at 0 C (32 F), some start at 4 C (40 F). You can get digital or glass tube ones, but all are usually about 15 cm…
Chopsticks are Asian eating utensils, designed for eating food that has already been cut by a cook into bite-size pieces. Chinese ones are square sticks, with blunt tips. Japanese ones are slightly shorter, rounded, and with pointy tips.
A citrus juicer is a device designed to extract juice from citrus fruit. There are manually-powered ones, and electric ones. Before choosing an electric citrus juicer, inquire what clean-up involves, and what storage space is required.
A citrus zester is a kitchen tool used to produce very fine, almost thread-like strips of citrus zest for use as an ingredient, and as a garnish for dishes and beverages.
A cleaver is a heavy, rigid knife with a large rectangular or square blade. The blade, about 15 cm (6 inches) long, can be made of stainless steel or high-carbon steel. Its weight allows the knife to pick up momentum as you swing, so that in effect the blade helps do part of the work…
From growing our food to storing it to cooking it to keeping our food preparation work areas sanitary, cloths have always played and continue to play a vital role in keeping us fed.
A cocotte is an ovenproof dish. It can be made of ceramic or cast iron (enamelled or plain.) It is usually thought of as ramekin size, for baking eggs in, as in “oeuf cocotte” which is shirred eggs. This size often has no lid. But they can be large, 5-quart ones with lids, used on…
Coffee makers are tools used to make coffee as a hot beverage. They can be manual or electric, counter top or stove top. One of the most important attributes that most people look for in a coffee maker is can they operate it easily first thing in the morning?
A coffee percolator is a coffee-making device which has you place ground coffee in a filtered basket which stands on a hollow tube above cold water in a pot. As the water boils, steam pressure forces the hot water up the tube, where it dribbles down onto and through the ground coffee, making the beverage.
Coil whisks are ideal for mixing in a confined space such as a small bowl. Rather than making the traditional circular whisking motions, you just press up and down on the whisk, or twirl the handle between the palms of your hands.
Coiled whisks are rounded frames wrapped with coiled wire. They are used for mixing in small vessels, where other whisks won’t fit or do a proper job.
A colander is a bowl with perforations in the bottom, and often sides as well. It is used for draining liquid off from food items.