Utensils for Pork, Fish Etc

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Utensils for Pork, Fish Etc


Hi, this is my first post - wasn't sure whether to put this in the 'Can anyone Help' or the 'Equipment' thread.

For a project I am doing (design) I am researching utensils for each of Delia's books from her 'The Delia Collection' series.

I wondered if anyone knew what utensils are needed for each of these categories. I was mainly looking for the main utensils for each, however if you know of more then please say!


(Italian might be too broad for specific utensils) :p

thank you,




I mean utensils (bowls,civs knives etc) for cooking, rather than eating utensils


specific names

and also mention if there are specific names for certain utensils



Might I suggest you look in the first chapter of most of Delia's books and there will be listed most of the utensils a well-equipped kitchen requires.

Your question is a bit odd. There are not really specific utensils for pork, chicken, etc unless you are meaning the really esoteric ones like fish-bone tweezers or some such.


thank you

thank you for your reply - I will check the books (can only find some of the series in book shops)
i'm thinking of doing icons of utensils used for each book.
If there is one specific main utensil for each, what would that be - i.e one that is associated most for each?



I'm sorry, I still find what you are asking a bit odd.

There are certain basic utensils that are required whatever you are cooking. Bowls, knives, whisks, saucepans, scales; the list is endless. If you can't get your hands on the books, look in the library, cookshops, kitchen equipment suppliers on-line, somebody's kitchen, your school or college canteen.

Queen of Puds


I agree with WC - most of us have a preference & stick to it whatever we cook or bake.

I have a favourite heavy knife, ditto paring knife & a good bendy boning knife; I would be lost without my silicon spatula & my very bendy small metal spatula. I have a good big whisk, several seives of different volume & gauges, bowls & tins of varying sizes, etc.

The only things that I think are kind of specific are tweezers for fish bones, scissors for cutting through chicken bones, lobster crackers, nut crackers, lemon zesters, garlic press - things like that?

Otherwise, a knife, spoon, spatula, bowl, baking tin & saucepans will cover many basic needs?

I don't think we've helped you much... sorry!



Hi Jonothan,

I hate utensils that are not fit for purpose. Colanders with small holes that don't drain, stainless teapots that fall over when you open the lid when empty, or, worse, dribble. I hate mashers that don't mash, peelers that don't peel, knives that don't cut, chopping boards without a bund-channel, anything that can't be put in the dishwasher without good reason, pans and casseroles that are stupidly heavy, wonky pot and pan handles, non-insulated saucepan lids, anything breakable that can't be replaced, toasters that don't toast evenly, any gadget that can't be cleaned thoroughly, completely and easily, kettles with silly filters you can't remember how to clean, loud tableware, eggcups that don't hold eggs, butter-dishes of any kind, salt cellars that clog, peppermills that don't mill, flour-shakers of any kind, non-stick coatings that come off after a few weeks, anything branded 'Le Creuset', Rangemaster cookers, retro-look equipment, metal cooking spoons and slices, graters that cut your fingers, squirty-cream machines, plastic storage tubs that don't seal fully, cling-film rolls with cutters that last only for a few days, Brillo pads, place mats that delaminate, granite counters, belfast sinks. I suppose I could go on... :)

Anything for the kitchen should first and foremost be fit for purpose. If you can do so, then make it look attractive; it's a bonus but not the objective. It is also vital to remember that the home cook is cooking in far smaller quantities than a professional kitchen, so any utensils must not 'steal the heat' or scratch delicate surfaces.

Any item of cookware/utensils should be tested extensively at home by a panel of competent experienced cooks.

Biggles !


Carving fork is very useful and I tend to use 2 of them to move the meat and I have different knives to carve different meat. Just a quirk; I find a different knife cuts meats differently (I have over 30 knives). Roasting pans, spatulas as said above. We all work out how we work in our kitchens. However,Delia provides bountiful information in her books, and here on this site for people just starting out. I'm a bit old and long in the tooth now. However, I always use certain utensils for certain jobs. I think you might find there is a huge variation. Good luck in your quest xx

PS I find non stick parchment to be an invaluable item for many things, not just cakes xx


Thankyou for your length replies!

Thank you for your lengthy replies!

I will continue to look at your responses in good detail.

I have visited the library from your suggestions and had a look through Delia's 'Complete Cookery Course'and Delia's 'Complete How to Cook' at the equipment sections.

I have noted the various utensils and wondered if you could help me suggest which are appropriate for each group of Pork, Fish, Chocolate, Pudding, Baking and Chicken.
I expect many can be used across the range.

Serrated Palette Knife (bread, cakes)
Cooks Knives (meat, vegetables)
2 smaller cooks knives (serrated)
rounded end serrated knife
Kitchen scissors (bacon)
Potato Peeler
curved pairing Knife
wooden chopping board

four sided grater
microplane grater
nutmeg grater
pestle + mortar
salt + pepper mill
citrus reamer

2 diff seized metal sieve
1 nylon sieve (fruit icing)
2 Dredgers sprinkling flour and another for icing sugar

large + small pointed wooden spoon
long handled large bowled metal spoon
shorter handled spoon
draining spoon - long and short handled (baked beans)

Wooden Fork (eggs, rice)
large metal fork (eggs, whisking)
balloon whisk
wonder whisk (salad)

rubber maid spatula
bendy fish slice
triangular cake slice
kitchen tongs -(sausages)

balance scales (metric +imperial)
pyrex measuring jug 3fl oz

table spoon
dessert spoon
tea spoon
(level heaped or rounded)

wooden plain rolling pin
flat +round brush (pastry)
fluted +plain cutter

7 inch cake tin (cake +eggs)
8 inch cake tin
7 inch deep cake tin
8 inch deep cake tin

loaf bread shaped tin
7 1/2 small tart quiche
9/10 inch
7 inch and 9 inch sloping sided rimmed pie tin

9x12 inch baking tray
10x14 inch baking tray
11x16 inch baking tray
roasting tin

2 cooking racks
lattice cutter

heavy gauge aluminium saucepan cast iron ridged griddle

4 pint capacity flameproof casserole
6 pint casserole

classic double pan steamer (pudding)
fan steamer (vegetables)
Chinese bamboo steamer (fish)

sugar thermometer (chocolate)
tape measure
kitchen timer
pasta tongs
garlic press
apple corer
melon baller
ice cream scoop
bean slicer
Skewer (meat, fish, vegetables)


Complete Cookery Course

For both books, there is probably a lot of equipment that's not necessary for any of the book themes.

This book might be older and suggested some other equipment

enameled cast saucepan
copper saucepan

classic steamer
8 inch frying pan
10 inch frying pan

oval cast iron meat roasting tin
flour dredger
12 section patty tin

deep rimmed pie plate
8 inch pie plate
9 1/2 pie plate

1lb bread tin
2lb bread tin
hand rotary whisk
electric hand mixer

metal tea spoon
unperforated draining spoon

small curved pairing knife
small kitchen knife
carving knife
bread knife

clamp base mincer
lemon squeezer

2 metal sieves
1 plastic fine mesh

small aluminium colander
wire salad basket

antique balance scales

flat skewer
meat thermometer
2 pint capacity liquidizer



You seem to have made a good start on your lists, but you are doing the research, not us.

You still seem to be in a bit of a muddle, or perhaps I am being dense, but there are few utensils specific to a particular food. Pork, fish and chicken can be prepared and cooked with common utensils.

Baking does require specific tins. Look through some recipes in each category and note what is required.

But as I say, you have to do the research!


i've put the utensils into groups

I have put some of the utensils into groups - some may not be correct, if there is additional stuff, then please mention + mention anything that can go in multiple groups + other utensils may be associated with that group of food e.g sources or herbs such as salt and pepper mill +pestle +mortar


carving fork
roasting pan
kitchen tongs
meat thermometer
kitchen scissors
chopping boards
cooks knife


fish bone tweezers
bendy fish slice
chinese bamboo steamer
rubber maid spatular


sugar thermometer
nylon sieve
balance scales
cake tin
balloon whisk
dessert spoon
flat edges spatular (rubber maid)
short handled bowled large metal fork
measuring jug


kitchen scissors
curved pairing knife
pestle + Mortar
wooden chopping board
cooks knife


nut crackers
lemon zester
serrated palette knife
balloon whisk
triangular cake slice
wooden plain rolling pin
flat + rounded brush
7 inch cake tin
lattice cutter
cutter (plain+fluted)
loaf tin
baking tray
classic steamer
deep rimmed pie plate
wooden kitchen fork



hi, any suggestions for simple utensils that have not been mentioned for the relevant food groups?



can you suggest any more utensils that can be used for chicken?

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