Have you ever found yourself puzzled in front of endless displays of eye-catching kitchen utensils, unsure which of the 300 spatula models to choose?
With the holiday season just around the corner (yes, already!), we’re thinking of you, dear readers. That’s why today we invite you to climb this Tower of Babel of kitchen tools by introducing a selection of utensils and explaining their uses.
COLANDERS AND CO.
Would you know the difference between a colander, a chinois, and a fine-mesh strainer? One might argue that their primary function is simply to drain liquids. Fair enough! But let’s give credit where credit is due.
THE COLANDER
Whether made of metal, stainless steel, or plastic, and whether it has a handle or two side grips, the colander is mainly used to drain pasta and vegetables cooked in water. The holes should be large enough to let the liquid pass through easily—without sending half your spaghetti down the sink. Something to keep in mind when buying one.
Image description: Metal kitchen colanders stacked on a white countertop, with stainless steel utensils inside. Blurred pots in the background on a stovetop, highlighting organization and kitchen elegance.
THE CHINOIS (SOMETIMES CALLED A SAUCE STRAINER)
This strainer is easily recognized by its conical shape. It has a handle and fine mesh that effectively filters sauces, soups, and purées. Most models on the market are made of stainless steel, a durable and easy-to-maintain material.
THE FINE-MESH STRAINER
Also equipped with a handle, this strainer is primarily used to filter broths or tea. Its smaller size makes it very handy when cooking small quantities.
AND THE OTHERS…
CHEESE CLOTH OR MUSLIN
Cheese cloth is a linen or cotton fabric with varying degrees of mesh tightness that acts as a sieve. Originally, it was used to drain curds during cheese-making, hence the name.
Cheese cloth is extremely useful in the kitchen: it can be used to poach fish, filter sauces or jellies, brush meat, or wrap herbs to create a bouquet garni when infusing a preparation.
THE SIFT
Often made of stainless steel, a sift is used to sift dry ingredients before incorporating them into a recipe. This prevents lumps and is ideal for flour, cocoa, shredded coconut, ground almonds, and more.
These are the most common strainers used in the kitchen. Next, we’ll move on to another category of utensils, which also comes in a surprising variety of names.
SPATULAS
The materials used to make spatulas vary widely; there are models made of wood, metal, rubber, stainless steel, nylon, and silicone—the latter being particularly interesting because it withstands heat well.
FLEXIBLE SPATULA (MARIE-LOUISE OR MARYSE)
Whether called Marie-Louise, Maryse, spatula, scraper, or lècheuse (in Switzerland), this flexible spatula is an indispensable tool for any cook. It is recognized by its long handle attached to a soft, flexible blade. The blade has a slightly rounded edge, which makes scraping and mixing ingredients easier.
RIGID SPATULA
This type of spatula is used to flip foods such as pancakes, omelets, or fish. It can also be used to mix ingredients, coat, or smooth a preparation. Available in various materials, it may have perforations or be solid.
PASTRY SPATULA
Equipped with a wooden or polyamide handle and a flexible stainless-steel blade, this spatula is ideal for spreading, leveling, smoothing, and frosting the most exquisite desserts. Sizes and shapes vary widely.
DOUGH SCRAPER
This spatula has no handle but a grip, usually made of stainless steel or plastic, with a stainless-steel blade that can be rounded or square. It is perfect for cutting dough, such as pie crusts, as well as for scraping, lifting, and cleaning bowls or uncoated baking sheets.
These are the most commonly used spatulas in the kitchen. There are many other models designed for more specialized uses, depending on the needs of chefs, pastry chefs, bakers, or chocolatiers. It’s up to you to choose the ones you need!
Cheers!
Caroline Cudia, Editor for Zeste du monde, Montreal Caterer
