Utensils: Jewish

Find out which special utensils you’ll need on hand during cooking.

Copper pots and pans

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

Knives

Knives should be ultra sharp. It’s recommended you have three main types: a cook's knife, a paring knife and a chopping knife.