Tools
Kitchen tools
What each tool is for, which type suits you, and what to look for, based on published specifications rather than invented tests.
Kitchen Tools
Buying guide
Salad Spinners: Crisp Leaves, No Soggy Salad
Dressing slides off wet leaves. Pump, pull-cord or crank salad spinners compared, and the features that matter.
Buying guide
Hand Blenders: Smooth Soup Without the Washing Up
Blend soup right in the pan: what to look for in a stick blender, the attachments worth having, and how to use one safely in hot liquid.
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Nutmeg Graters and Spice Mills for Christmas Baking
Freshly grated nutmeg tastes nothing like the jar. The small graters and mills that make whole spices easy.
Buying guide
Kitchen Fire Blankets: What They Are and How to Use One
A fire blanket on the kitchen wall costs little and can smother a small pan fire. What to look for and the rules for using it safely.
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Ladles: Sizes, Materials and Pouring Lips
What size ladle to buy for soup, stew and gravy, and which materials suit stainless, cast iron and non-stick pans.
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Can Openers: Side-Cutting, Traditional or Electric?
Which can opener leaves safe, smooth edges, which is easiest for weaker hands, and what to check before buying.
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Garlic Presses and Crushers: Do You Need One?
Presses, rocking crushers and fine graters compared, and how each changes the flavour of the garlic.
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Kitchen Tongs: Locking, Silicone or Steel?
The length, tips and locking action that make tongs useful for turning sausages, serving salad and lifting from hot pans.
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Mandolines: Fast, Even Slicing (Safely)
What a mandoline is good for, the types available, and the safety features that matter most.
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Sugar Thermometers: For Toffee, Fudge and Jam
Clip-on dial, glass or digital: choosing a sugar thermometer, plus the sugar stages and the temperatures that matter.
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Lemon Squeezers and Citrus Juicers
Reamers, squeezer bowls, hand presses and electric juicers: which gets the most juice for the least effort.
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Pestles and Mortars: Granite, Marble or Porcelain?
Which material suits spices, which suits pastes, and why the size of the bowl matters more than you think.
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Jam Jars, Lids and Preserving Kit
Jar sizes, twist-off lids versus wax discs, and how to sterilise jars for jam, marmalade and chutney.
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Oven Gloves: Double, Mitts or Gauntlets?
The British double oven glove versus single mitts and heat-resistant gloves: which is safest for which job.
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Colanders: Metal, Enamel or Collapsible?
How to choose a colander that drains potatoes and pasta fast and stands safely in the sink.
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Kitchen Timers: Wind-Up or Digital?
Why a separate timer still earns its place, and how wind-up and digital timers compare.
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Carving Knives and Forks for the Sunday Roast
What makes a good carving knife and fork, and how to carve a joint neatly.
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Graters: Box, Rasp or Rotary?
Which grater to use for cheese, zest, nutmeg and vegetables.
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Meat Thermometers: Cook Roasts Safely and Perfectly
Instant-read vs leave-in probes, and how to use a thermometer with UK food-safety guidance.
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Oven Thermometers: Why Your Dial May Be Wrong
Home ovens often run hotter or cooler than the dial says. How an oven thermometer fixes baking problems.
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Potato Mashers and Ricers: Which Makes the Best Mash?
Mashers vs ricers for smooth, fluffy mash, colcannon and potato bread.
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Vegetable Peelers: Swivel or Y-Peeler?
The two main peeler shapes compared, and what to look for in a peeler that stays sharp.
Baking Equipment
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Kitchen Blowtorches: Crème Brûlée, Meringue and More
A blowtorch gives a crackling crème brûlée top and toasted meringue in seconds. What to look for and how to use one safely.
Buying guide
Bread Makers: Are They Worth It?
Add the ingredients, press a button and wake up to fresh bread. Loaf sizes, programmes and the limits of a bread machine.
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Cake Turntables: The Secret to Smoothly Iced Cakes
The one tool that turns lumpy buttercream into smooth sides: what to look for in a cake turntable before you ice the Christmas cake.
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Food Processors and Mini Choppers
Bowl sizes, blades and discs: what a food processor does well, and when a mini chopper is enough.
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Pastry Brushes: Natural Bristle or Silicone?
The small tool that gives pasties, pies and scones their golden glaze. Which type to choose and how to care for it.
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Hand Mixers: A Buyer's Guide
Speeds, beaters, weight and storage: how to choose an electric hand mixer that makes light work of creaming.
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Cooling Racks: Why Every Baker Needs One
Why bakes need to cool on a rack, and what to look for: size, grid spacing and stacking.
Buying guide
Dough Scrapers: The Cheapest Tool Bakers Love
Bench scrapers and bowl scrapers: what they do and why they are worth owning.
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Kitchen Scales for Baking: What to Look For
Why British baking needs scales, and which features matter: increments, capacity, tare and units.
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Measuring Jugs and Spoons: A UK Guide
Measuring liquids and small quantities accurately, and the standard sizes used in British recipes.
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Mixing Bowls: Glass, Steel or Ceramic?
How mixing bowl materials compare for baking, and what sizes are worth owning.
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Palette Knives for Icing and Baking
Straight or offset (cranked)? How to choose a palette knife for icing cakes and lifting bakes.
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Piping Bags and Nozzles for Beginners
Reusable or disposable bags, and the three nozzles worth owning first.
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Rolling Pins: Which Type Is Best for Pastry?
Straight, tapered, handled or marble: how each rolling pin handles pastry, biscuits and bread.
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Sieves and Flour Sifters: Do You Need Both?
Fine sieves, drum sieves and crank sifters compared, and when sifting actually matters.
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Whisks: Balloon, Flat or Silicone?
Which whisk to use for cream, sauces and batters, and why the shape matters.
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Wooden Spoons and Spatulas: The Everyday Essentials
Wooden spoons, silicone spatulas and fish slices: what each is for and how to look after them.
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Stand Mixers: What to Look For
Bowl size, power, attachments and weight: how to choose a stand mixer for British baking.
Servingware
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Cocktail Shakers for Christmas Drinks
Boston, cobbler or French: which cocktail shaker is easiest at home, and the jigger and strainer that go with it.
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Whisky Glasses: Glencairn, Tumbler or Copita?
Raise a dram on St Andrew's Day: which glass brings out the aroma, which suits whisky with ice, and how to add a drop of water.
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Ice Buckets and Wine Coolers for Christmas Entertaining
A bucket of ice and water chills a bottle far faster than the fridge. What size, which material, and whether a double-walled cooler is better.
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Trifle Bowls: Show Off Every Layer
A trifle is only as good as the bowl that shows off its layers. Size, footed versus flat, and glass that copes with the fridge.
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Decanters for Port, Sherry and Wine at Christmas
Do you actually need a decanter? When it helps (old port, young red), the shapes to choose, and how to clean one.
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Punch Bowls for Christmas Parties
A big bowl of mulled punch does the hosting for you. Sizes, materials and how many cups you need.
Buying guide
Wine and Sherry Glasses for the Christmas Table
You do not need a glass for every wine. Which shapes are worth owning, how many to buy, and how to stop them breaking.
Buying guide
Nutcrackers: Lever, Screw or Plier?
A bowl of nuts in shells is part of a British Christmas. The nutcrackers that crack the shell without crushing the nut.
Buying guide
Cheese Knives for a Christmas Cheese Board
Soft cheese sticks to an ordinary knife and hard cheese crumbles. The three cheese knives that cover every board.
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Trivets and Pot Stands: Protecting Tables and Worktops
Cast iron, wood, cork, silicone or ceramic: choosing a trivet big and heat-resistant enough for a roasting tin or casserole.
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Egg Cups: Sizes, Styles and Soft-Boiled Egg Timings
Egg cup styles, which suit large or duck eggs, and a timing table for soft-, medium- and hard-boiled eggs.
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Salt and Pepper Mills: Grinders Explained
Ceramic, steel or carbon steel grinders, which work for salt and which only for pepper, and what size to buy.
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Butter Dishes and Butter Bells: Soft Butter Without the Mess
Covered dishes versus water-sealed butter bells, what size fits a British block, and how to keep butter fresh on the counter.
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Toast Racks: Why They Work and What to Look For
How a toast rack keeps toast crisp, how many slots you need, and silver-plate against stainless steel.
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Cake Servers and Cake Slices: How to Choose
The wedge-shaped server that lifts a neat slice of cake or tart onto a plate without breaking it.
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Serving Trays for Tea and Entertaining
Size, handles and surface: how to pick a tray that carries a full tea service safely.
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Gravy Boats and Jugs for the Sunday Roast
Boats, jugs and fat separators: how to choose a gravy server that holds enough and pours without drips.
Bakeware
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Biscuit Cutters for Christmas Baking
Stars, trees and gingerbread people: the cutters worth having for Christmas biscuits, and how to keep their shapes sharp.
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Jelly Moulds: From Victorian Copper to Easy-Release Silicone
A wobbling jelly turned out perfectly is pure theatre. Which moulds release best, and the trick to getting a clean shape.
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Baking Beans: Blind Baking Without a Soggy Bottom
Ceramic beans, metal chains or dried pulses: what to use for blind baking, and how to do it properly.
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Bun and Muffin Tins: For Fairy Cakes, Mince Pies and More
Shallow bun tins versus deep muffin tins, how many holes to buy, and which works for mince pies and Yorkshire puddings.
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Ramekins: Sizes and Uses
What size ramekins to buy, which materials go in the oven and freezer, and what to cook in them.
Buying guide
Cake and Biscuit Tins: Keeping Bakes Fresh
What size tin your cakes need, why biscuits and cake should never share, and how long bakes keep.
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Springform and Deep Cake Tins: A Guide
When to use a springform tin and when you need a deep, fixed tin for fruit cakes.
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Baking Trays and Bun Tins: What You Need
Flat baking sheets, deep trays and bun tins: which to own for biscuits, scones and mince pies.
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Loaf Tins: 1lb or 2lb, Metal or Silicone?
How to choose a loaf tin for cakes and bread, and what "1lb" and "2lb" actually mean.
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Pie Funnels and Pie Dishes: A Traditional British Guide
What a pie funnel does, and how to choose a pie dish that gives a crisp crust.
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Pudding Basins for Steamed Puddings
Ceramic, plastic or metal basins, the sizes British recipes use, and how to steam safely.
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Scone Cutters: Plain or Fluted?
Which cutter gives the tallest scones, and what sizes to buy.
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Yorkshire Pudding Tins: 4-Hole or 12-Hole?
The tin decides how tall and crisp your Yorkshires are. What to look for.
Cookware
Buying guide
Cast Iron Skillets: The Pan That Lasts for Generations
Searing, roasting and baking in one heavy pan. Pre-seasoned or bare, sizes, handles and weight, and whether cast iron works on your hob.
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Roasting Racks: Crisper Skin and Better Gravy
A rack lifts a joint or bird above the fat, so heat reaches the underside. Fixed, V-shaped or adjustable racks compared, and how to choose the size.
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Stockpots: For Stock, Soup, Puddings and Batch Cooking
What size stockpot to buy, why a heavy base matters, and the big-pot jobs it handles, from stock to clootie dumplings.
Buying guide
Egg Poachers: Pans, Cups and Pods
Poacher pans, silicone pods and microwave poachers compared, and when you are better off with just a saucepan.
Buying guide
Steamers: Stacking Pans, Bamboo Baskets and Pudding Steaming
Which steamer suits vegetables, fish or a traditional steamed pudding, and how to steam a pudding without one.
Buying guide
Slow Cookers: What Size and Which Features?
Choosing a slow cooker by household size, the features worth paying for, and the food safety rules to know.
Buying guide
Preserving Pans for Jam, Marmalade and Chutney
Why jam needs a wide, heavy pan, how big to buy, and which materials suit jam and which suit chutney.
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Casserole Dishes for Stews: Cast Iron and Beyond
Enamelled cast iron, stoneware or steel: how to choose a casserole dish for stews and braises.
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Frying Pans and Skillets: Cast Iron, Steel or Non-Stick?
Which frying pan to use for an Ulster fry, a steak or an omelette, and how to look after each type.
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Saucepans: Stainless, Non-Stick or Copper?
How saucepan materials compare, which sizes you actually need, and what makes a pan last.
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Griddles and Bakestones for Welsh Cakes and Farls
Cast iron, aluminium or a heavy frying pan: what to cook Welsh cakes, farls and drop scones on.
Buying guide
Roasting Tins: Choosing the Right Size and Material
How to choose a roasting tin that fits your oven and joints, and gives crisp roast potatoes.
Knives & Boards
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Electric Carving Knives: Are They Worth It?
Two serrated blades moving back and forth make carving joints and bread easier for some cooks. Corded or cordless, blade types and safety.
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Bread Knives: Why Serrations Matter
A sharp chef's knife squashes a fresh loaf; a good bread knife saws through crust and crumb. What length and serrations to choose.
Buying guide
Knife Sharpeners: Steels, Stones and Pull-Throughs
The difference between honing and sharpening, and which sharpener suits which knife and cook.
Buying guide
Kitchen Scissors and Poultry Shears
Take-apart blades, serrated edges and spring-loaded shears: which kitchen scissors suit which jobs.
Buying guide
Chef's Knives: How to Choose One
Blade length, steel, weight and handle: how to choose the one knife you will use for almost everything.
Buying guide
Chopping Boards: Wood or Plastic?
Wood vs plastic boards compared for hygiene and knife care, and why you need more than one.
Tea Equipment
Buying guide
Milk Frothers for Café-Style Drinks at Home
Handheld wands, jug frothers and manual pumps compared: which makes the best foam for lattes and hot chocolate.
Buying guide
Cafetières: The Easiest Way to Make Proper Coffee for a Crowd
No machine, no pods: a cafetière makes rich coffee for eight. Sizes, materials and the four-minute method.
Buying guide
Flasks and Food Jars for Bonfire Night and Beyond
Drinks flasks versus wide-mouthed food jars, what size to buy, and how to keep soup and tea hot for longer.
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Tea Caddies: Keeping Tea Fresh
Why tea needs a caddy, and what to look for: airtightness, light and material.
Buying guide
Tea Strainers and Infusers for Loose-Leaf Tea
Strainers, basket infusers and tea balls compared: which works best for a proper pot of loose leaf.
Buying guide
Kettles for Tea: Electric, Variable Temperature or Stovetop
How to choose a kettle for the perfect cup: capacity, speed, temperature control and limescale.
Tea Service
Buying guide
Mugs for Tea: Bone China, Porcelain or Stoneware?
How mug material affects heat and feel, what size to choose, and which mugs are safe in the dishwasher and microwave.
Buying guide
Tea Cosies: How to Choose One That Fits
Knitted, quilted or felt: how to measure your teapot and pick a cosy that keeps a pot hot for the second cup.
Buying guide
Milk Jugs and Sugar Bowls for the Tea Table
Sizes, spouts and lids: how to pick a milk jug and sugar bowl that pour cleanly and match your teapot.
Buying guide
Teacups and Saucers: How to Choose
Capacity, material and shape: what makes a good teacup, and how teacups differ from mugs.
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