Kitchen Deals -> Homeware

We recommend 2 strainers for every kitchen. The first is a solid stainless steel colander (one big enough to wash a lot of lettuce at once). The second strainer is a fine mesh conical strainer (called a chinois) which is a must for any serious sauce or stock making. A chinois is an expensive purchase, but with care it will last many years.

Buy stainless spoons (both slotted and non-slotted) which are solid and won't bend no matter how tough the job. Also, buy several high quality wooden spoons for stirring delicate dishes like risotto (the sharp edge of a metal spoon would cut or bruise the rice).

Modern appliances reach higher temperatures quicker - and often hold heat longer. To avoid worktop damage, follow both the appliance manufacturers instructions and these rules:

• Always use the correct size of pan for the burner, placed centrally. An overhanging pan can scorch surrounding surfaces. Don't use two burners as one (e.g. for a large griddle) - it has the same effect.
• To reduce heat, turn the burner down instead of pulling the utensil partially off the heat source.