1. Bean Pot
2. Chef Knife
There’s a reason it was called the best kitchen knives “chef knives.” A good chef is a multitasker, so a good chef knife is designed to handle multiple jobs. Think of all the slicing and chopping involved in a beef stir-fry or a chicken noodle soup. You want a single tool that can handle it all.
3. Colander
A metal or plastic is a bowl shaped container with a perforated bottom, for draining and straining foods. A colander is also used to rinse vegetables.
A beanpot is a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, slow cooking times. they are typically glazed both inside and out, and so cannot be used for clay pot cooking.
2. Chef Knife
There’s a reason it was called the best kitchen knives “chef knives.” A good chef is a multitasker, so a good chef knife is designed to handle multiple jobs. Think of all the slicing and chopping involved in a beef stir-fry or a chicken noodle soup. You want a single tool that can handle it all.
A chef's knife generally has a blade eight inches (20 centimeters) in length and 11⁄2 inches (3.8 cm) in width, although individual models range from 6 to 14 inches (15 to 36 centimeters) in length. There are two common types of blade shape in western chef's knives, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice.
3. Colander
A metal or plastic is a bowl shaped container with a perforated bottom, for draining and straining foods. A colander is also used to rinse vegetables.
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