Pans

Appears in

Published 1993

several heavy steel saucepans with lids (including 2.25 litre, 1.75 litre and 575 ml / 4, 3 and 1 pt capacities)
blanching basket (to match largest saucepan)
2 large and heavy frying pans
iron omelette pan
iron pancake pan
4 small blini pans
3 heavy casserole dishes in different sizes (one large round and at least one large oval one)
several heavy metal roasting tins heavy ridged iron grilling pan
several non-stick metal loaf tins
2 large colanders
4-6 non-stick Swiss roll tins
2 spring-form cake tins with detachable bases (one 20 cm/8 in and one 25 cm/10 in)
2 metal tart tins of the same size
Richard has a carousel in his kitchen which contains the following (all of which have been used in the preparation of the recipes in this book):
12 wooden spoons in different sizes metal skimming spoon
3 pairs of tongs (one pair sprung)
fish slice
various spatulas
palette knife
scissors
poultry shears
assorted pastry cutters
mandoline grater (invaluable, as an adjustable blade allows you to select precisely the fineness of slice)
cheese grater
potato peeler
cheese slice
pastry brushes in different sizes
metal chopsticks
larding needle
cherry/olive stoner
ice-cream/sorbet scoop
potato masher
bulb baster
rolling pin
nutcrackers

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