• Coq au vin is a traditional Lyonnaise dish (Jaques Reymond)
Find out which special utensils you’ll need on hand during cooking.
By
7 May 2013 - 9:26 AM  UPDATED 6 Sep 2013 - 9:31 AM
 
Copper pots

They should have a heavy base which holds and spreads heat well. Enameled cast iron is also good. Iron and aluminum are poor heat conductors and tend to discolour food.

Casserole dishes

They should be heavy based with a lid that is also ovenproof.

Crêpe pan

A crêpe pan is a very shallow, almost flat fry pan specially designed to make crêpes. It's a must-have in all French kitchens.

Moulds

Soufflé moulds made from porcelain; also used for crème brûlée, crème caramel, chocolate mousse. There are numerous dessert moulds. Coeur à la crème uses a heart shaped porcelain mould with holes in the base to drain the moisture from the cream and cheese mixture. Other moulds include those for brioche, croquembouche and babas au rhum (a small French yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream).

Whisks

Essential for whipping, beating, and making sauces.

Tamis

A round, very fine sieve used for sifting flour and making the finest mashed potato and purees.