• Fry Pan

    A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 inch) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.

  • Funnel

    A funnel is a pipe with a wide, often conical mouth and a narrow stem. It is used to channel liquid or fine-grained substances into containers with a small opening. Without a funnel, spillage would occur.

  • Garlic Press

    A garlic press is a kitchen utensil to crush garlic cloves efficiently by forcing them through a grid of small holes, usually with some type of piston. Many garlic presses also have a device with a matching grid of blunt pins to clean out the holes.

  • Gas Stove

    In cooking, a gas stove is a cooker which uses natural gas, propane, butane, liquefied petroleum gas or other flammable gas as a fuel source.

  • Grater

    A grater (also known as a shredder in parts of the eastern United States) is a kitchen utensil used to grate foods into fine pieces.

  • Hand Blender

    An immersion blender, or 'stick blender' is a kitchen appliance to blend ingredients or puree food in the container in which they are being prepared. They are sometimes called stick blenders, wand blenders and hand blenders. They may be used for pureeing soups and emulsifying sauces. Some can be used while a pan is on the stove. Immersion blenders are distinguished from blenders and food processors that require food be placed in a special vessel for processing. They are distinguished from hand mixers which do not chop the food as it is blended.

    Some brands of hand blenders also include a chopping blade, making chopping small amounts of onions or other vegetables simple and easy, or a whisk for whipping egg whites or making mayonnaise.

    Note : If using the chopping attachment, pre-cut the food into smaller sizes before chopping. If using the whisk, be sure the container is large enough to hold the increased volume of the food, such as mayonnaise, egg whites or whipped cream.

  • Herb Chopper

    An herb chopper is a cooking tool specifically designed for chopping fresh herbs. There are a variety of different designs and styles for herb choppers. Some include a series of blades to finely slice the herbs. Others are compact food processors. A mezzaluna paired with a concave cutting board may be marketed as an herb chopper.

  • Idli Pan

    Idli pans are pans with smooth, round indentations into which idli batter is poured, before steaming to make idli. They typically have holes punched into the pan between the indentations, to allow steam to rise and envelope the cooking idli. They may come as individual pans for use in a saucepan, or with a special pot used to steam several idli pans in a stack, or even as a tree of idli pans that fits into a large pot. In addition to idli, they are used for steaming other foods including idiyappam, and also make great poached eggs.

  • Juicer

    A juicer is a tool for extracting juice from fruits, vegetables, or wheatgrass. This is known as juicing.

  • Kadhai

    A karahi (pronounced kadhai) is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in Indian, Pakistani, Bangladeshi and Nepalese cuisine. Karahi are traditionally made out of cast iron, although other materials like stainless steel and copper are sometimes used, and non-stick varieties do exist.