Pans

  • 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 20cm / 8in and one 25cm / 10in)
  • 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