In this feature we will cover part by part many of the utensils or vessels that we normally use in any kitchen. Though adaptations may differ from country to country, the basic utensils are the same in most kitchens, globally. Many vessels though called by different names are the same, and used all over the world. For eg. A deep frying pan is called a kadai in india, while a wok in china, etc.

So I will try to cover the most commonly used ones, and if some vessels which I mention may not be found in foreign kitchens, it is simply because these have been used for indian type of cooking, and obviously I will find most indian utensils in my kitchen cupboards.

First we will take the basic utensils used for boiling, sauteing, frying, etc.

Utensils come in a wide range of varieties, ranging from the age old ones made of earth, (which have these days been glamourised and used as healthy vessels for cooking), to the non stick varieties made from the most modern alloys. However heavy brass and copper utensils have long been discontinued in modern kitchens, with modern gadgetry, the main reason being the time consumed in their cleaning, maintenance and difficulty to handle, due to their weight. Most of these types of utensils have taken a back seat in cooking, and are found in small in house museums in culture resorts and restaurants. They have become relics from the past.

By Saroj Kering