Find out which special utensils you’ll need on hand during cooking.
By
The Roo Sisters

6 May 2013 - 2:44 PM  UPDATED 6 Sep 2013 - 9:31 AM

Wood-fired oven

Traditionally, wood-fired ovens were found in most Polish kitchens, imparting a smoky flavour to casseroles, roasts and stews. While most modern kitchens now have a gas or electric oven, the smoky flavour is still prominent in Polish cuisine, using smoked meats or smoked herring for flavour.

Double boiler

A double boiler, also known as a bain marie, is a utensil made up of two pans that fit on top of each other. The pan closest to the heat element is filled with water and brought to the boil, another pan is then placed on top, using the heat transfer to melt ingredients, or cook sauces without scorching.

Dutch oven

A heavy pot usually made from cast iron, with a tight-fitting lid used for cooking soups, stews and casseroles.

Slotted spoons and skimmers

A slotted spoon is a perforated spoon used to retrieve solid food from soups or stews. A skimmer is a flatter, mesh-based spoon used to skim stocks and soups to remove any solids which float to the surface.

Colander

A perforated bowl used to strain off liquid from food.