82 APRIL 2016
The flat-edged wooden spatula
It flips! It stirs! It transports food from
pantoplate!Theflatedgeisgreat
forscrapinguptastybitsof
caramelised meat for a simple
pansauce.Lookforaspatulabig
enoughtoliftlargecutsofmeatwith
ease.Plus,woodwon’tnickorscratch
your pan. Try Oxo’s Good Grips
Wooden Turner ($6;amazon.com).The timeless cast-iron heavy frying pan
Pricey nonstick pans will lose their “non”
over time – but a good cast-iron pan can last
a lifetime. We like Lodge’s sturdy
30-centimetre pan ($79.95;
kitchenwaredirect.com.au). To
preserve the pan’s searing power,
wash it by hand in hot water with
mild detergent. Then spread or
spray on a light coating of
cooking oil.HOLY SH!T
KITCHEN TRICK
Crud stuck to your
pan? Heat the pan,
toss in a fistful
of sea salt and
use a ball of
paper towels to
scrub the gunk
from the surface.
Now wash and oil
the pan.The mighty stainless-steel knife
Cookingwithoutagoodknifeislikesteppingupto
thecreasewithatreebranch.Youneedastrong
andbalancedbladetohitsixesinthekitchen.Try
the19cmVictorinoxSwissArmyFibroxChef’s
Knife ($38;petersofkensington.com.au). In a 2014
evaluation byAmerica’s Test Kitchen,itperformed
ne ar l y a s we ll a s a $ 3 0 0 c o mp eti to r.THE ONLY
FIVE TOOLS
YOU NEED
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