Almost anyone can go into his or her kitchen, rummage through drawers and cabinets, and pull out items that will raise questions: What was I thinking when I bought this? When was the last time I even used this? What in the world is this?
On the other hand, there are probably a handful of utensils that you use over and over. A knife that you use almost exclusively. A pan that does more cooking that the rest of them put together.
Here are a few of my favorite implements, and why.
The glove
If there’s anyone who can cut himself as easily and often as I have, I’d like to meet him and compare scars. My wife, who can hold apples in her palm and dexterously slice them, says it’s because I’m left-handed. I think that’s some kind of prejudice, but the Constitution is silent on the matter.
I have actually cut the hand holding the knife. Pathetic, you say? It was the consequence of having large hands, a small knife handle and losing my grip. Never try to catch a knife that’s slipped from your fingers. Especially if you’re left-handed, my wife would add.
A few years ago, though, thumbing through a catalog that came in the mail, I came across a cut-resistant glove made of a thick polyester mesh that protects against misguided knife blades, is very flexible and still allows a fair amount of tactile feel.
It was perfect. I could slice, dice, chop, grate (yes, I have cut my fingertips on a grater) and peel (ditto on the potato peeler) without fear.
Here’s what you shouldn’t do while wearing the glove, the makers warn: jab the point of the knife into your hand, determinedly saw (especially with a serrated edge) across the mesh or swing a heavy cleaver at it. I don’t do any of those things, and I don’t think I know anyone who would. If you feel so inclined, you can buy a stainless steel mesh glove — that’s right, chain mail — that will ward off most of this violence, except maybe the cleaver.
So, I feel pretty safe with it on. It’s stained and smells of onions and garlic, but it’s easy to wash out.
These gloves can be bought online (Cooking.com is one source) for about $18. Many kitchen specialty stores have them or can order them.
Oh, that stainless steel one? $140.
Just one more reason not to stab or saw on your hand.
The knife
There’s one of those wooden blocks in our kitchen stuffed with knives we have accumulated during our 42 years together. The blades range from about 10 inches to a 3-inch paring knife, with a mixture of carbon steel and stainless steel blades. “CSI” could probably find traces of my blood on all of them.
But, aside from a small serrated knife for slicing tomatoes and a bread knife, I hardly touch this collection. In a separate drawer I keep a 7-inch thin-bladed Chinese-style chefs knife, which I use for almost everything. Mainly, it’s a matter of design that drives my preference.
Did I mention that I have large hands? With most knives, once I wrap my fingers around the handle, my knuckles are dragging on the cutting board. The cleaver design keeps them comfortably clear. This blade keeps a fine edge, too.
I can’t remember what it cost at the time, but the same model, made by Dexter-Russell in Massachusetts, lists for about $28 now. I found it at a small cutlery store at Pike Place Market in Seattle. And I’m not recommending everyone run out and get one. Just find something you’re comfortable with.
The pan
This 12-inch cast-iron skillet has been around our kitchen for ages. It’s perfectly seasoned and extremely versatile. You can cook anything in it, anywhere — stovetop or oven. Extreme heat won’t hurt it. Well, don’t get it over 1,100 degrees. It’ll melt then.
There’s an 8-inch pan on the shelf for smaller tasks, but the big pan is the workhorse. It’s practically nonstick, and cleans up with ease. I usually just use a soft scrub and hot water (no soap!) to get off any clinging bits, then wipe dry. Occasionally, if it seems like it’s lost a little seasoning, I rub in some oil, heat it to the smoking point and let it cool before wiping out and putting it away.
The great thing about cast iron is that, compared to the fancy pans like Calphalon or All-Clad, it’s a steal. You can spend $150 for one of those 12-inch nonstick skillets or about $25 for cast iron.
Another advantage, sort of, is that the pan is so heavy (about 8 pounds), I get a good workout when I use it. Just be careful. It can hurt like crazy if you drop it on your toes. (Yes, I have.)
The sauce pan
Maybe this 1-quart saucier qualifies as a fancy pan. It’s stainless steel with a triple-layered bottom (copper, sandwiched between stainless steel and aluminum) made by All-Clad for the Emerilware line. I hate having a celebrity chef’s name emblazoned under the handle, but it was only $19, and it does work great.
We use it quite a bit, making sauces or heating various liquids or other ingredients. It heats evenly and holds the heat well. And I can subject it to metal whisks or other metal utensils. I feel very professional using it, so BAM! Enough said.
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