Meal Prep · Kitchen know-how
What's in the Kitchen
A picture guide to the knives, boards, pots and pans, utensils, measuring tools, small appliances, bakeware, thermometers and containers in a family kitchen: what each one is, what it is for, and how to clean and care for it.
Knives
A sharp knife is a safer knife: it goes where you aim it and needs less push. Most home cooks need only three.
Chef's knife
- What it is
- An 8-inch knife with a wide blade that curves up to a point.
- What it’s for
- Chopping, slicing and mincing almost anything: onions, carrots, herbs, meat.
- Clean and care
- Wash by hand, dry right away, and store it in a block, on a magnetic strip or in a sheath.
Sources: [1]
Paring knife
- What it is
- A small knife with a 3- to 4-inch blade.
- What it’s for
- Small jobs held in the hand or on the board: hulling strawberries, trimming, peeling.
- Clean and care
- Same as the chef’s knife: hand-wash, dry, and keep it out of a loose drawer.
Sources: [1]
Serrated (bread) knife
- What it is
- A long knife with a toothed edge, like a saw.
- What it’s for
- Bread, tomatoes and anything with a crust or a slippery skin. Saw gently instead of pressing.
- Clean and care
- Hand-wash and dry. Serrated edges need a special sharpener, so many families have them sharpened by a pro.
Sources: [1]
Kitchen shears
- What it is
- Strong scissors for food.
- What it’s for
- Snipping herbs and green onions, cutting up chicken, opening packages.
- Clean and care
- Many come apart at the hinge for washing. Dry well so the pivot does not rust.
Sources: [3]
Honing steel
- What it is
- A rod with a handle and a guard.
- What it’s for
- Honing: it pushes a knife’s bent edge back into line. It does not grind away metal, so it does not sharpen. Many cooks hone before each use.
- Clean and care
- Wipe clean. Hold the knife at the same angle each stroke.
Sources: [2]
Sharpening stone
- What it is
- A whetstone (or a pull-through or electric sharpener).
- What it’s for
- Sharpening: it grinds off a little metal to make a new edge. Needed far less often than honing, about once a month for a busy kitchen knife.
- Clean and care
- Follow the stone’s directions for water or oil. Let it dry before you put it away.
Sources: [2]
Cutting boards
Keep at least two: one for raw meat, poultry and seafood, and one for produce and foods that won’t be cooked.
Wooden cutting board
- What it is
- A board of hardwood such as maple.
- What it’s for
- Everyday chopping. Wood is easy on knife edges.
- Clean and care
- Wash with hot, soapy water, rinse and dry upright. Don’t soak it. Rub with food-safe mineral oil about once a month.
Plastic cutting board
- What it is
- A board of plastic, often with a groove to catch juice.
- What it’s for
- A good choice for raw meat, poultry and seafood, since it can be scrubbed and sanitized thoroughly.
- Clean and care
- Wash with hot, soapy water; many can go in the dishwasher. Replace it when deep grooves won’t come clean.
Pots and pans
Each metal heats and cleans a little differently. The care guide has the details.
Cast iron skillet
- What it is
- A heavy, one-piece iron pan with a dark, seasoned surface.
- What it’s for
- Searing, frying, cornbread, and anything that likes steady, even heat. It goes from stove to oven.
- Clean and care
- Wash (a little soap is fine), dry completely, rub with a thin coat of oil. No soaking, no dishwasher.
Sources: [6]
Carbon steel pan
- What it is
- A lighter, thinner cousin of cast iron with a long handle.
- What it’s for
- Quick searing, eggs, vegetables and fish. It heats up and cools down faster than cast iron.
- Clean and care
- Same care as cast iron: wash in warm water, dry, oil.
Sources: [7]
Stainless steel skillet
- What it is
- A shiny pan, often with an aluminum or copper core for even heat.
- What it’s for
- Browning, pan sauces and everyday cooking. It won’t react with tomatoes or wine.
- Clean and care
- Preheat on low to medium. Soak stuck food in warm, soapy water; a nonabrasive cleanser handles the rest.
Sources: [8]
Nonstick skillet
- What it is
- A pan with a slick coating inside.
- What it’s for
- Eggs, pancakes and delicate fish that stick elsewhere.
- Clean and care
- Low to medium heat. Wood, silicone or nylon tools only. Wash by hand with a soft sponge.
Sources: [8]
Saucepan
- What it is
- A deep pan with straight sides and one long handle.
- What it’s for
- Rice, oatmeal, sauces, boiling eggs, heating soup.
- Clean and care
- Depends on the metal; most are stainless. Wash in warm, soapy water and dry.
Sources: [8]
Stockpot
- What it is
- A tall, wide pot with two loop handles and a lid.
- What it’s for
- Pasta, soups, stock and big batches.
- Clean and care
- Wash in warm, soapy water. Use both hands to lift a full pot.
Sources: [8]
Enameled cast iron
- What it is
- Cast iron coated in glassy enamel, often in a bright color.
- What it’s for
- Long simmers, stews, chili and tomato sauces: the enamel handles acidic food. No seasoning needed.
- Clean and care
- Don’t heat it empty. Use wood, silicone or nylon tools. Hand-washing keeps the finish best.
Sources: [9]
Dutch oven
- What it is
- A heavy pot with a tight lid, in bare or enameled cast iron. Camp versions have legs and a wire handle.
- What it’s for
- Braising, pot roast, soups and bread, on the stove or in the oven.
- Clean and care
- Bare cast iron gets cast iron care; enameled gets enamel care.
Sheet pan
- What it is
- A flat metal pan with a low rim, also called a rimmed baking sheet.
- What it’s for
- Roasting vegetables, sheet-pan dinners, cookies.
- Clean and care
- Soak stuck bits in warm, soapy water. Lining it with foil or parchment saves scrubbing.
Utensils
The hand tools you reach for every day.
Wooden spoon
- What it is
- A spoon carved from hardwood.
- What it’s for
- Stirring sauces, soups and batters. Safe on every pan.
- Clean and care
- Wash by hand and dry. Rub with food-safe mineral oil when it looks dry.
Spatula (turner)
- What it is
- A flat, wide blade on a handle, often with slots.
- What it’s for
- Flipping pancakes, burgers and eggs; lifting cookies.
- Clean and care
- Use a nylon or silicone turner on nonstick pans.
Sources: [8]
Rubber or silicone spatula
- What it is
- A soft, flexible blade.
- What it’s for
- Scraping every bit out of a bowl, folding batter, stirring eggs.
- Clean and care
- Dishwasher safe in most cases.
Whisk
- What it is
- Loops of wire joined at a handle.
- What it’s for
- Beating eggs, mixing batter smooth, whipping cream.
- Clean and care
- Rinse right away so batter doesn’t dry between the wires.
Tongs
- What it is
- Two spring-loaded arms that pinch.
- What it’s for
- Turning meat and vegetables, serving salad and pasta.
- Clean and care
- Use separate tongs (or wash them) after touching raw meat.
Sources: [10]
Ladle
- What it is
- A deep cup on a long handle.
- What it’s for
- Serving soup, stew and chili.
- Clean and care
- Dishwasher safe in most cases.
Slotted spoon
- What it is
- A big spoon with slots or holes.
- What it’s for
- Lifting food out of water or sauce and leaving the liquid behind.
- Clean and care
- Dishwasher safe in most cases.
Vegetable peeler
- What it is
- A handle with a sharp, slotted blade.
- What it’s for
- Peeling carrots, potatoes, apples and cucumbers. Peel away from your hand.
- Clean and care
- The blade is sharp; wash it carefully.
Sources: [3]
Can opener
- What it is
- A hand tool with a cutting wheel and a turning key.
- What it’s for
- Opening cans.
- Clean and care
- Wash the cutting wheel after each use; it touches the food.
Sources: [3]
Colander
- What it is
- A bowl full of holes, with feet or handles.
- What it’s for
- Draining pasta, rinsing fruit and vegetables.
- Clean and care
- Rinse right away; starch is easier to clean before it dries.
Box grater
- What it is
- A metal box with a different cutting face on each side.
- What it’s for
- Grating cheese, carrots, zucchini and lemon zest.
- Clean and care
- Scrub with a brush from the inside out. Keep fingers well away from the blades.
Potato masher
- What it is
- A handle with a wavy wire or a holed plate at the end.
- What it’s for
- Mashing potatoes, beans and bananas.
- Clean and care
- Dishwasher safe in most cases.
Sources: [3]
Measuring tools
Baking needs careful measuring; soups and stir-fries forgive a little. Dry and liquid cups hold the same amount but are made to be used differently.
Dry measuring cups
- What it is
- Nested cups: 1, ½, ⅓ and ¼ cup.
- What it’s for
- Flour, sugar, oats, rice. Spoon flour in and level the top with a straight edge.
- Clean and care
- Dry completely before stacking.
Sources: [11]
Liquid measuring cup
- What it is
- A clear cup with a spout and lines on the side.
- What it’s for
- Water, milk, broth and oil. Set it on the counter and read the line at eye level.
- Clean and care
- Glass ones can go in the dishwasher.
Sources: [11]
Measuring spoons
- What it is
- A set of spoons: 1 tablespoon (T), 1 teaspoon (t), ½ and ¼ teaspoon.
- What it’s for
- Baking powder, salt, spices, vanilla. 3 teaspoons make 1 tablespoon.
- Clean and care
- Keep them on their ring so none go missing.
Sources: [11]
Kitchen scale
- What it is
- A flat digital scale that weighs in grams and ounces.
- What it’s for
- The most exact way to measure, especially flour. The “tare” button sets the bowl to zero.
- Clean and care
- Wipe with a damp cloth; never put it in water.
Sources: [11]
Small appliances
Read the manual that came with each one: it has the cleaning steps and the limits for that model.
Slow cooker
- What it is
- A heavy crock that sits in a heating base, with a lid.
- What it’s for
- Pot roast, pulled pork, chili and soups that cook gently for hours.
- Clean and care
- Thaw meat and poultry before it goes in, and keep the lid on. The crock washes in warm, soapy water; never put the base in water.
Sources: [5]
Electric pressure cooker
- What it is
- A pot that locks shut and cooks under steam pressure; many also slow cook.
- What it’s for
- Beans, stews, rice and tough cuts of meat, much faster than a stove.
- Clean and care
- Wash the inner pot, lid, gasket and steam valve as the manual says; a clogged valve or worn gasket needs attention before you cook.
Blender
- What it is
- A tall jar with blades in the bottom, on a motor base.
- What it’s for
- Smoothies, soups, sauces.
- Clean and care
- Fill it partway with warm water and a drop of dish soap, blend, rinse. Unplug before reaching near the blades.
Sources: [3]
Stand mixer
- What it is
- A motor head that turns a beater in a bowl.
- What it’s for
- Cake batter, cookie dough, whipped cream, bread dough.
- Clean and care
- Wash the bowl and attachments; wipe the body with a damp cloth.
Toaster oven
- What it is
- A small countertop oven.
- What it’s for
- Toast, reheating, and baking small batches without heating the big oven.
- Clean and care
- Unplug and let it cool, then empty the crumb tray. Crumbs can burn.
Air fryer
- What it is
- A small countertop convection oven with a pull-out basket.
- What it’s for
- Crisping vegetables, fries, chicken and leftovers with little oil.
- Clean and care
- Unplug and cool, then wash the basket in warm, soapy water.
Microwave oven
- What it is
- A box that heats food with microwaves.
- What it’s for
- Reheating, steaming vegetables, melting butter. Cover food, stir halfway, and let it stand before checking the temperature.
- Clean and care
- Wipe up spills as they happen. No metal or foil inside.
Bakeware
Metal pans brown faster; glass and ceramic heat slower and hold heat longer.
Loaf pan
- What it is
- A deep rectangle, about 9 by 5 inches.
- What it’s for
- Bread, banana bread, meatloaf.
- Clean and care
- Grease or line with parchment so loaves come out clean.
Muffin tin
- What it is
- A pan with 6 or 12 cups.
- What it’s for
- Muffins, cupcakes, egg muffin cups.
- Clean and care
- Paper liners save scrubbing.
Baking dish (9 by 13)
- What it is
- A deep glass or ceramic dish.
- What it’s for
- Lasagna, baked ziti, casseroles, brownies.
- Clean and care
- Don’t move a hot glass dish to a cold, wet surface; sudden temperature changes can crack it.
Round cake pan
- What it is
- A shallow round pan, 8 or 9 inches.
- What it’s for
- Layer cakes, cornbread.
- Clean and care
- Grease and flour it, or line the bottom with a circle of parchment.
Pie plate
- What it is
- A shallow dish with sloped sides.
- What it’s for
- Pies, quiche.
- Clean and care
- Soak baked-on filling in warm, soapy water.
Cooling rack
- What it is
- A wire grid on little feet.
- What it’s for
- Cooling cookies and bread so the bottoms don’t get soggy; also for oven-crisping.
- Clean and care
- Soak, then scrub with a brush.
Rolling pin
- What it is
- A smooth wooden or marble roller.
- What it’s for
- Rolling out pie crust, cookies and pizza dough.
- Clean and care
- Scrape off dough, wipe with a damp cloth and dry. Don’t soak wood.
Thermometers
Color isn’t a reliable sign that food is done. A thermometer is the only sure way.
Instant-read thermometer
- What it is
- A digital thermometer with a thin probe; reads in a few seconds.
- What it’s for
- Checking meat, poultry, fish, casseroles and leftovers. Put the tip in the thickest part, away from bone.
- Clean and care
- Wash the probe with hot, soapy water after each use, especially after raw meat.
Dial thermometer
- What it is
- A round dial on a metal stem; some can stay in a roast in the oven.
- What it’s for
- Roasts and thick foods. Push the stem in up to the dimple mark.
- Clean and care
- Check it in ice water now and then: it should read 32°F. Many dials have a nut to adjust.
Sources: [13]
Fridge and freezer thermometer
- What it is
- A small dial or bulb thermometer that hangs or stands on a shelf.
- What it’s for
- Making sure the fridge is at 40°F or below and the freezer at 0°F or below. The built-in dial alone can’t tell you.
- Clean and care
- Leave it in place and glance at it every week.
Sources: [5]
Storage containers
Shallow containers cool food fastest. Label everything with what it is and the date.
Glass container with lid
- What it is
- Glass with a snap-on lid.
- What it’s for
- Leftovers and meal prep; reheat in the glass (lid off or vented).
- Clean and care
- Dishwasher safe in most cases. Let hot glass cool before it goes in the freezer.
Sources: [15]
Plastic deli container
- What it is
- A round, stackable container, often in pint and quart sizes.
- What it’s for
- Soups, sauces, cooked grains, and freezing portions.
- Clean and care
- Leave a little room at the top for food to expand as it freezes.
Freezer bag
- What it is
- A thick, zip-top plastic bag.
- What it’s for
- Freezing soup flat, marinating, storing chopped vegetables.
- Clean and care
- Press out the air and write the name and date on it before filling.
Sources: [15]
Glass jar
- What it is
- A canning jar with a lid and band.
- What it’s for
- Pantry staples like rice and beans, overnight oats, dressings.
- Clean and care
- Dishwasher safe. Jars kept in the pantry with tight lids help keep pests out.
Sources: [16]
More on care: cast iron and cookware care · keeping the kitchen clean. Every appliance’s manual has the cleaning steps and limits for that model.
🎲 Name that tool
A matching game for young cooks. Pick a picture, then pick its name. Can you match them all?
Pictures
Names
Sources
- The Ultimate Guide to Knife Care, Made In. Accessed 2026-10-30.
- Honing vs. Sharpening, Work Sharp. Accessed 2026-10-30.
- Teaching Kids to Cook (Esther Ellis), Academy of Nutrition and Dietetics (2022, reviewed 2026). Accessed 2026-10-30.
- Bulletin #3108, Safe Cutting Boards: Materials, Usage, and Cleaning Tips, University of Maine Cooperative Extension. Accessed 2026-10-30.
- Kitchen Companion: Your Safe Food Handbook, USDA Food Safety and Inspection Service. Accessed 2026-10-30.
- How to Clean Cast Iron, Lodge Cast Iron. Accessed 2026-10-30.
- Cast Iron vs. Carbon Steel, Lodge Cast Iron. Accessed 2026-10-30.
- Use and Care (stainless and nonstick), All-Clad. Accessed 2026-10-30.
- Cleaning and Care: Enameled Cast Iron, Lodge Cast Iron. Accessed 2026-10-30.
- When and How to Clean and Disinfect Your Home, Centers for Disease Control and Prevention. Accessed 2026-10-30.
- Metric Kitchen: Cooking Measurement Equivalencies, National Institute of Standards and Technology. Accessed 2026-10-30.
- Keep It Clean: Kitchen Appliances, UF/IFAS Extension. Accessed 2026-10-30.
- Thermometer Use and Calibration (Sharon McDonald), Penn State Extension. Accessed 2026-10-30.
- Safe Minimum Internal Temperature Chart, USDA Food Safety and Inspection Service. Accessed 2026-10-25.
- Leftovers and Food Safety, USDA Food Safety and Inspection Service. Accessed 2026-10-30.
- Preventing Pests at Home (EPA 735-F-07-002), U.S. Environmental Protection Agency. Accessed 2026-10-30.
Drawings by Teddy Rook Book. Updated 2026-10-30.