The other day I was talking to you about which utensils are the basic and essential ones when it comes to equipping a kitchen, and which are also worth keeping in mind when replacing the utensils you have. You can see the post here.
Once the basics are covered, you may want or, for reasons of time or practicality, need to add other utensils to the kitchen. So that's what today is about: utensils we would buy in a second round to equip the kitchen.
I think one of the most essential items to mention is a pressure cooker: anything you make with it you could do in a pot or in a casserole dish or casserole, but with the pressure cooker you achieve optimal results in very little time (and that’s something we don’t have to spare, right?). What’s more, foods cooked quickly and with little water as we do in a pressure cooker retain all their nutritional properties, vitamins, and a delicious appearance, especially vegetables. So with a pressure cooker, you really gain a lot!
We all know pressure cookers aren't cheap, but it's worth buying good ones: first, because higher-quality ones seal better and create conditions that let you actually cook faster than with a conventional pressure cooker; and second, because they build up a lot of pressure inside, so it's worth trusting their quality.
Pressure cooker Duromatik Ergo from Kuhn Rikon, Set Perfect Plus by WMF and Fissler Pressure Cooker
In the shop we have an important variety of pressure cookers. We could highlight the classic Duromatic from Kuhn Rikon, or the Set Perfect Plus by WMF, which includes two body sizes that work with the same lid. Another one worth checking out is the Fissler, which has the advantage of offering many sizes, even 10L, ideal for making a good amount of stock! You can see all the ones we have in the shop and that we definitely recommend here.
If we continue with other utensils that are a great help in the kitchen to complement the basics, I would recommend having a low casserole, a casserole of the Shallow Casserole type (whether made of iron like the Le Creuset one, or a nonstick like the Bra): great for risottos, roasting meat in the oven, making a fish stew, or cooking some meatballs... a Shallow Casserole that's lower than a conventional pot is very versatile and you’ll undoubtedly end up using it day to day, and with cast iron you get superior flavor and cooking results.
Le Creuset cast iron cocotte, Shallow Casserole type and Bra non-stick Shallow Casserole with lid
If we move into the realm of frying pans, of course these are basic and were included in the post the other day... but a type of pan that will complement your daily cooking is a wok: great for cooking vegetables, tofu or small pieces of salmon, achieving the quick cooking results you expect in Asian cooking, and also for using its high sides to fry while avoiding unwanted splatters... you really get a lot of use out of a wok!
I won't fail to mention today what for me is essential, although I didn't mention it in the basic piece the other day: a good oven dish! For cannelloni or lasagna as well as for baking or roasting a good piece of chicken or lamb in the oven... mmmmhh! A good dish will give you a lot of versatility, you'll cook comfortably in it if you choose the right size, it won't pick up flavors or smells, you'll clean it easily and it will last you a lifetime!
If you want to see some of the trays I'm happiest with, I must definitely tell you about the Emile Henry one, beautiful and excellent ceramic that I'm convinced you'll get a lot of use from; another that I'm in love with is the Le Creuset cast-iron one (it’s like a casserole, but in the form of a tray with handles); or the lighter but more delicate alternative because it can scratch is the non-stick ones; in this case I’d invite you to look at the Le Creuset roasting tray (this won’t be as useful for baking because of the handles), or the basic nonstick roasting tray for the oven and the classic, also from Le Creuset. You can see them all in "Oven dishes".
If you prefer to always do roasts in the casserole, then I would recommend that at the very least you have a ceramic mold, which will serve both for making cakes and for serving salads and other dishes you prepare, with good presentation at the table. There are some beautiful ones, and both Le Creuset and Emile Henry have excellent ceramic quality (non-porous, don't scratch, don't absorb odors...).
If you still have room for a little extra, and you like to share meals with friends and family, your kitchen can't be without a fondue! It's very versatile, both for savory and sweet fondues, and lets you serve a fun meal or dinner with no difficulty or prep time!
Savoyarde fondue and tall ceramic mold, both from Emile Henry
Following my list of recommendations, owning a paella pan will be interesting if you're the type who celebrates every Sunday with a paella or fideuá.
Finally, there can't be a good lunch or dinner without a good wine or champagne, so if you open the bottle with a quality corkscrew, you'll add the perfect touch to the table... and it'll surely give your guests something to talk about. I always have good results showing a Screwpull corkscrew!
