This is another area where spending money is justified. The best pans combine different metals like aluminum or copper on the outside and stainless steel on the inside. Aluminum and copper are valued for their ability to spread heat evenly over the entire pan, and stainless steel is valued for its non-reactive qualities. Buy pans which are heavy and thick with solid handles that are well fastened to the pot. As with knives, buy the highest quality cooking pans you can afford one at a time, starting with a saute pan and a 3 qt. sauce pan. They will last forever. At some point, a stock pot (which will be especially pricey) should be considered for serious cooking.

Dual-flow mixers provide independent hot, cold or mixed water after leaving the end of the spout. They can be deck-mounted on the sink or pillar/bridge-mounted for a more traditional look. Alternatively, choose a monobloc tap, which is a single-hole fitting that usually has two handles for hot and cold water supply.

To remove fat from soup or stock, use one of these techniques:

• Remove fat from soups by allowing a lettuce leaf to float on top of the soup. The lettuce will attract the fat and then the fat and lettuce leaf can be removed.
• Add ice cubes to the soup, stir to allow fat to collect on the ice cubes, and then remove before they have melted.
• Crumple up a piece of plastic wrap and skim the surface of the soup with it. The plastic wrap will attract fat from the surface.
• Allow the soup to cool, place it in the refrigerator for a couple of hours and when it is removed, the fat will have solidified on top and can then be easily scraped off.