• Vegetable Knife

    A knife (plural knives) is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle. Knives were used at least two-and-a-half million years ago, as evidenced by the Oldowan tools. Originally made of rock, flint, and obsidian, knives have evolved in construction as technology has, with blades being made from bronze, copper, iron, steel, ceramics, and titanium. Many cultures have their unique version of the knife. Due to its role as humankind's first tool, certain cultures have attached spiritual and religious significance to the knife. Most native Americans used them.

  • Waffle Iron

    A waffle iron is a cooking appliance used to make waffles. It usually consists of two hinged metal plates, molded to create the honeycomb pattern found on waffles. The iron is heated and batter is poured between the plates, which are then closed to bake the waffle.

  • Water Jug

    Used to measure quantity of water

  • Whisk

    A whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. The wires are usually metal, but some are plastic for use with nonstick cookware. Whisks are also made from bamboo.

  • Wonder Pot

    A Wonder Pot can be used to bake cakes, casseroles, baked potatoes, baked apples, and even meat. The secret to using the Wonder Pot lies in adjusting the height of the flame. For cakes that usually bake in the oven at 350 degrees F (175 degrees Celsius), a medium flame will produce the desired result. To simulate a 400-degree oven, a high flame should be used. A Wonder Pot is very forgiving; if the flame is too low, the food may simply be cooked longer, until it is done.

  • Wooden Spoon

    A wooden spoon is a spoon made from wood, commonly used in food preparation. Before electric mixers became common, wooden spoons were often used to cream together butter and sugar in recipes such as shortbread or Victoria sponge cake.

    They are still used for stirring many different kinds of food and beverages especially soups and casseroles during preparation, although they tend to absorb strong smells such as onion and garlic. Some cooks prefer to use wooden spoons when preparing risotto because they do not transfer heat as much as metal spoons. Unlike metal spoons, they can also be safely used without scratching the bottom of the saucepan. This is useful when making dishes such as scrambled eggs.

    Wooden spoons can be treated to protect from cold liquid absorption with coconut or mineral oil. Edible drying oils such as hemp seed oil, walnut oil, and flax oil are used to create a more durable finish. For best results drying oils should be given adequate time to polymerize after application before the spoon is used. Other vegetable oils should be avoided because they will undergo rancidification and leech into food during use. If the wood grain raises up after boiling or washing a light sanding and application of coconut oil will prevent the spoon from becoming fuzzy and harboring bacteria.