A kitchen utensil is a hand-held, typically small tool

Tool

A tool is a device that can be used to produce an item or achieve a task, but that is not consumed in the process. Informally the word is also used to describe a procedure or process with a specific purpose. Tools that are used in particular fields or activities may have different designations such...

 or utensil that is used in the kitchen, for food-related functions. A cooking utensil is a utensil used in the kitchen for cooking. Other names for the same thing, or subsets thereof, derive from the word "ware", and describe kitchen utensils from a merchandising (and functional) point of view: kitchenware, wares for the kitchen; ovenware and bakeware, kitchen utensils that are for use inside ovens and for baking; cookware, merchandise used for cooking; and so forth.

A partially overlapping category of tools is that of eating utensils, which are tools used for eating (c.f. the more general category of tableware

Tableware

Tableware is the dishes or dishware , dinnerware , or china used for setting a table, serving food, and for dining. Tableware can be meant to include flatware and glassware...

). Some utensils are both kitchen utensils and eating utensils. Cutlery

Cutlery

Cutlery refers to any hand implement used in preparing, serving, and especially eating food in the Western world. It is more usually known as silverware or flatware in the United States, where cutlery can have the more specific meaning of knives and other cutting instruments. This is probably the...

 (i.e. knives and other cutting implements) can be used for both food preparation in a kitchen and as eating utensils when dining. Other flatwares such as forks and spoons are both kitchen and eating utensils.

Other names used for various types of kitchen utensils, although not strictly denoting a utensil that is specific to the kitchen, are according to the materials they are made of, again using the "-ware" suffix, rather than their functions: earthenware

Earthenware

Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects.-Types of earthenware:Although body formulations vary between countries and even between individual makers, a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15%...

, utensils made of clay; silverware

Silverware

Silverware may refer to:* Household silver or silverware, including dishware, cutlery, flatware, and candlesticks, made of sterling, Britannia or Sheffield plate silver, or a silver-plated base metal, or stainless steel...

, utensils (both kitchen and dining) made of silver; glassware

Glassware

This list of glassware includes drinking vessels , tableware, such as dishes, and flatware used to set a table for eating a meal, general glass items such as vases, and glasses used in the catering industry whether made of glass or plastics such as polystyrene and...

, utensils (both kitchen and dining) made of glass; and so forth. These latter categorizations include utensils — made of glass, silver, clay, and so forth — that are not necessarily kitchen utensils.

Materials science

Benjamin Thompson

Benjamin Thompson

Sir Benjamin Thompson, Count Rumford , FRS was an American-born British physicist and inventor whose challenges to established physical theory were part of the 19th century revolution in thermodynamics. He also served as a Lieutenant-Colonel in the Loyalist forces in America during the American...

 noted at the start of the 18th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning

Tinning

Tinning is the process of thinly coating sheets of wrought iron or steel with tin, and the resulting product is known as tinplate. It is most often used to prevent rust....

, enamelling, and varnishing. He observed that iron had been used as a substitute, and that some utensils were made of earthenware. By the turn of the 20th century, Maria Parloa

Maria Parloa

Maria Parloa was an American cookery lecturer and author of books on cooking and housekeeping.-Bibliography:*Miss Parloa's New Cook Book: A Guide to Marketing and Cooking, 1880.*Miss Parloa's Kitchen Companion, 1887....

 noted that kitchen utensils were made of (tinned or enamelled) iron and steel, copper, nickel, silver, tin, clay, earthenware, and aluminium. The latter, aluminium, became a popular material for kitchen utensils in the 20th century.

Copper

Copper

Copper

Copper is a chemical element with the symbol Cu and atomic number 29. It is a ductile metal with very high thermal and electrical conductivity. Pure copper is soft and malleable; an exposed surface has a reddish-orange tarnish...

 has good thermal conductivity

Thermal conductivity

In physics, thermal conductivity, k, is the property of a material's ability to conduct heat. It appears primarily in Fourier's Law for heat conduction....

 and copper utensils are both durable and attractive in appearance. However, they are also comparatively heavier than utensils made of other materials, require scrupulous cleaning to remove poisonous tarnish

Tarnish

Tarnish is a thin layer of corrosion that forms over copper, brass, silver, aluminum, and other similar metals as their outermost layer undergoes a chemical reaction. Tarnish does not always result from the sole effects of oxygen in the air. For example, silver needs hydrogen sulfide to tarnish; it...

 compounds, and are not suitable for acidic foods.

Iron

Iron

Iron

Iron is a chemical element with the symbol Fe and atomic number 26. It is a metal in the first transition series. It is the most common element forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust...

 is more prone to rusting than (tinned) copper. Cast iron

Cast iron

Cast iron is derived from pig iron, and while it usually refers to gray iron, it also identifies a large group of ferrous alloys which solidify with a eutectic. The color of a fractured surface can be used to identify an alloy. White cast iron is named after its white surface when fractured, due...

 kitchen utensils, in particular, are however less prone to rust if, instead of being scoured to a shine after use, they were simply washed with detergent and water and wiped clean with a cloth, allowing the utensil to form a coat of (already corroded iron and other) material that then acts to prevent further corrosion (a process known as seasoning

Seasoned pan

Seasoning is the process of treating the surface of a metal saucepan, wok, cast-iron cookware or other cooking vessel to create a stick-resistant coating...

). Furthermore, if an iron utensil is solely used for frying or cooking with fat or oil, corrosion can be reduced by never heating water with them, never using them to cook with water, and when washing them with water to dry them immediately afterwards, removing all water. Since oil and water are imiscible, since oils and fats are more covalent compounds, and since it is ionic compound

Ionic compound

In chemistry, an ionic compound is a chemical compound in which ions are held together in a lattice structure by ionic bonds. Usually, the positively charged portion consists of metal cations and the negatively charged portion is an anion or polyatomic ion. Ions in ionic compounds are held together...

s such as water that promote corrosion, eliminating as much contact with water reduces corrosion. For some iron kitchen utensils, water is a particular problem, since it is very difficult to dry them fully. In particular, iron egg-beaters or ice cream freezers are tricky to dry, and the consequent rust if left wet will roughen them and possibly clog them completely. When storing iron utensils for long periods, van Rensselaer recommended coating them in non-salted (since salt is also an ionic compound) fat or paraffin.

Iron utensils have little problem with high cooking temperatures, are simple to clean as they become smooth with long use, are durable and comparatively strong (i.e. not as prone to breaking as, say, earthenware), and hold heat well. However, as noted, they rust comparatively easily.

Earthenware and enamelware

Earthenware utensils suffer from brittleness when subjected to rapid large changes in temperature, as commonly occur in cooking, and the glazing of earthenware often contains lead

Lead

Lead is a main-group element in the carbon group with the symbol Pb and atomic number 82. Lead is a soft, malleable poor metal. It is also counted as one of the heavy metals. Metallic lead has a bluish-white color after being freshly cut, but it soon tarnishes to a dull grayish color when exposed...

, which is poisonous. Thompson noted that as a consequence of this the use of such glazed earthenware was prohibited by law in some countries from use in cooking, or even from use for storing acidic foods. van Rensselaer proposed in 1919 that one test for lead content in earthenware was to let a beaten egg stand in the utensil for a few minutes and watch to see whether it becomed discoloured, which is a sign that lead might be present.

In addition to their problems with thermal shock

Thermal shock

Thermal shock is the name given to cracking as a result of rapid temperature change. Glass and ceramic objects are particularly vulnerable to this form of failure, due to their low toughness, low thermal conductivity, and high thermal expansion coefficients...

, enamelware utensils require careful handling, as careful as for glassware, because they are prone to chipping. But enamel utensils are not affected by acidic foods, are durable, and are easily cleaned. However, they cannot be used with strong alkalis.

Earthenware, porcelain, and pottery utensils can be used for both cooking and serving food, and so thereby save on washing-up of two separate sets of utensils. They are durable, and (van Rensselaer notes) "excellent for slow, even cooking in even heat, such as slow baking". However, they are comparatively unsuitable for cooking using a direct heat, such as a cooking over a flame.

Aluminium

James Frank Breazeale in 1918 opined that aluminium

Aluminium

Aluminium or aluminum is a silvery white member of the boron group of chemical elements. It has the symbol Al, and its atomic number is 13. It is not soluble in water under normal circumstances....

 "is without doubt the best material for kitchen utensils", noting that it is "as far superior to enamelled ware as enamelled ware is to the old-time iron or tin". He qualified his recommendation for replacing worn out tin or enamelled utensils with aluminium ones by noting that "old-fashioned black iron frying pans and muffin rings, polished on the inside or worn smooth by long usage, are, however, superior to aluminium ones".

Aluminium's advantages over other materials for kitchen utensils is its good thermal conductivity (which is approximately an order of magnitude greater than that of steel

Steel

Steel is an alloy that consists mostly of iron and has a carbon content between 0.2% and 2.1% by weight, depending on the grade. Carbon is the most common alloying material for iron, but various other alloying elements are used, such as manganese, chromium, vanadium, and tungsten...

), the fact that it is largely non-reactive with foodstuffs at low and high temperatures, its low toxicity

Toxicity

Toxicity is the degree to which a substance can damage a living or non-living organisms. Toxicity can refer to the effect on a whole organism, such as an animal, bacterium, or plant, as well as the effect on a substructure of the organism, such as a cell or an organ , such as the liver...

, and the fact that its corrosion products are white and so (unlike the dark corrosion products of, say, iron) do not discolour food that they happen to be mixed into during cooking. However, its disadvantages are that it is easily discoloured, can be dissolved by acidic foods (to a comparatively small extent), and reacts to alkaline soaps if they are used for cleaning a utensil.
In the European Union

European Union

The European Union is an economic and political union of 27 independent member states which are located primarily in Europe. The EU traces its origins from the European Coal and Steel Community and the European Economic Community , formed by six countries in 1958...

, the construction of kitchen utensils made of aluminium is determined by two European standards: EN 601 (Aluminium and aluminium alloys — Castings — Chemical composition of castings for use in contact with foodstuffs) and EN 602 (Aluminium and aluminium alloys — Wrought products — Chemical composition of semi-finished products ysed for the fabrication of articles for use in contact with foodstuffs). These define maxima for the percentages (by mass) of impurities or added elements present, other than aluminium, in such products, as follows:
Unalloyed aluminium

• iron and silicon: less than 1%
• chromium, manganese, nickel, zinc, titanium, tin: less than 0.1% each
• copper: less than 0.1% (or less than 0.2% if the proportions of chromium and manganese both do not exceed 0.05%)
• other elements: less than 0.05%

Alloyed aluminium

• silicon: less than 13.5%
• iron: less than 2%
• copper: less than 0.6%
• manganese: less than 4%
• magnesium: less than 11% (less than 5% in pressure cooking
  Pressure cooking
  Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a higher...
  
   utensils)
• chromium:less than 0.35%
• nickel: less than 3%
• zinc: less than 0.25%
• antimony: less than 0.2%
• tin: less than 0.1%
• strontium: less than 0.3%
• zirconium: less than 0.3%
• titanium: less than 0.3%
• other elements: less than 0.05% each, and less than 0.15% in total

Diversity and utility

Before the 19th century

"Of the culinary utensils of the ancients", wrote Mrs Beeton

Mrs Beeton

Isabella Mary Beeton , universally known as Mrs Beeton, was the English author of Mrs Beeton's Book of Household Management, and is one of the most famous cookery writers.-Background:...

, "our knowledge is very limited; but as the art of living, in every civilized country, is pretty much the same, the instruments for cooking must, in a great degree, bear a striking resemblance to one another".

Archaeologists and historians have studied the kitchen utensils used in centuries past. For example: In the Middle Eastern villages and towns of the middle first millennium AD

Anno Domini

and Before Christ are designations used to label or number years used with the Julian and Gregorian calendars....

, historical and archaeological sources record that Jewish households generally had stone measuring cups, a meyḥam (an wide-necked vessel for heating water), a kederah (an unlidded pot-bellied cooking pot), a ilpas (a lidded stewpot/casserole pot type of vessel used for stewing and steaming), yorah and kumkum (pots for heating water), two types of teganon (frying pan) for deep and shallow frying, an iskutla (a glass serving platter), a tamḥui (cermaic serving bowl), a keara (a bowl for bread), a kiton (a canteen of cold water used to dilute wine), and a lagin (a wine decanter).

Ownership and types of kitchen utensils varied from household to household. Records survive of inventories of kitchen utensils from London

London

London is the capital city of :England and the :United Kingdom, the largest metropolitan area in the United Kingdom, and the largest urban zone in the European Union by most measures. Located on the River Thames, London has been a major settlement for two millennia, its history going back to its...

 in the 14th century, in particular the records of possessions given in the coroner's rolls. Very few such people owned any kitchen utensils at all. In fact only seven convicted felons are recorded as having any. One such, a murderer from 1339, is recorded as possessing only the one kitchen utensil: a brass pot (one of the commonest such kitchen utensils listed in the records) valued at three shillings. Similarly, in Minnesota

Minnesota

Minnesota is a U.S. state located in the Midwestern United States. The twelfth largest state of the U.S., it is the twenty-first most populous, with 5.3 million residents. Minnesota was carved out of the eastern half of the Minnesota Territory and admitted to the Union as the thirty-second state...

 in the second half of the 19th century, John North is recorded as having himself made "a real nice rolling pin, and a pudding stick" for his wife; one soldier is recorded as having a Civil War bayonet refashioned, by a blacksmith, into a bread knife; whereas an immigrant Swedish family is recorded as having brought with them "solid silver knives, forks, and spoons [...] Quantities of copper and brass utensils burnished until they were like mirrors hung in rows".

19th century growth

The 19th century, particularly in the United States, saw an explosion in the number of kitchen utensils available on the market, with many labour-saving devices being invented and patented throughout the century. Maria Parloa's Cook Book and Marketing Guide listed a minimum of 139 kitchen utensils without which a contemporary kitchen would not be considered properly furnished. Parloa wrote that "the homemaker will find [that] there is continually something new to be bought".

A growth in the range of kitchen utensils available can be traced through the growth in the range of utensils recommended to the aspiring householder in cookbooks as the century progressed. Earlier in the century, in 1828, Frances Byerley Parkes had recommended a smaller array of utensils. By 1858, Elizabeth H. Putnam, in Mrs Putnam's Receipt Book and Young Housekeeper's Assistant, wrote with the assumption that her readers would have the "usual quantity of utensils", to which she added a list of necessary items:

Copper saucepans, well lined, with covers, from three to six different sizes; a flat-bottomed soup-pot; an upright gridiron

Gridiron (cooking)

A gridiron is a metal grate with parallel bars typically used for grilling meat, fish, vegetables, or combinations of such foods. It may also be two such grids, hinged to fold together, to securely hold food while grilling over an open flame.-Development:...

; sheet-iron breadpans instead of tin; a griddle

Griddle

A griddle is a cooking device consisting of a broad flat surface that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations. Most commonly, the griddle consists of a flat metal plate, but in the non-industrialized...

; a tin kitchen; Hector's double boiler

Double boiler

A double boiler, also known as a bain Marie, is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning or seizing, or cook any other thick liquid or porridge that would normally burn if not stirred constantly. It consists of an upper vessel...

; a tin coffee-pot for boiling coffee, or a filter — either being equally good; a tin canister to keep roasted and ground coffee in; a canister for tea; a covered tin box for bread; one likewise for cake, or a drawer in your store-closet, lined with zinc or tin; a bread-knife; a board to cut bread upon; a covered jar for pieces of bread, and one for fine crumbs; a knife-tray; a spoon-tray; — the yellow ware is much the stringest, or tin pans of different sizes are economical; — a stout tin pan for mixing bread; a large earthen bowl for beating cake; a stone jug for yeast; a stone jar for soup stock; a meat-saw; a cleaver

Cleaver (knife)

A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is used mostly for hacking through bones as a kitchen knife or butcher knife, and can also be used for crushing via its broad side, typically garlic....

; iron and wooden spoons; a wire sieve for sifting flour and meal; a small hair sieve; a bread-board; a meat-board; a lignum vitae mortar, and rolling-pin

Rolling pin

thumb|A wooden "roller" type rolling pinA rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pins are found; roller and rods. Roller types consists of a thick cylindrical roller with small handles at each end; rod type rolling pins are...

, &c.

—

Mrs Beeton, in her Book of Household Management, wrote:

The following list, supplied by Messrs Richard & John Slack, 336, Strand, will show the articles required for the kitchen of a family in the middle class of life, although it does not contain all the things that may be deemed necessary for some families, and may contain more than are required for others. As Messrs Slack themselves, however, publish a useful illustrated catalogue, which may be had at their establishment gratis, and which it will be found advantageous to consult by those about to furnish, it supersedes the necessity of our enlarging that which we give:

1 Tea-kettle	6s. 6d.	1 Colander Colander A colander is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta or rice.The perforated nature of the colander allows liquid to drain through while retaining the solids inside...	1s. 6d.	1 Flour-box	1s. 0d.
1 Toasting-fork	1s. 0d.	3 Block-tin saucepans		3 Flat-iron Flat Iron Competitor for CanadaFlat Iron was a Native American lacrosse player who competed in the 1904 Summer Olympics for Canada.In 1904 he was member of the Mohawk Indians Lacrosse Team which won the bronze medal in the lacrosse tournament.-References:... s	3s. 6d.
1 Bread-grater	1s. 0d.		5s. 9d.	2 Frying-pan Frying pan A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle... s	4s. 0d.
1 Pair of Brass		5 Iron Saucepans	12s. 0d.	1 Gridiron Gridiron (cooking) A gridiron is a metal grate with parallel bars typically used for grilling meat, fish, vegetables, or combinations of such foods. It may also be two such grids, hinged to fold together, to securely hold food while grilling over an open flame.-Development:...	2s. 0d.
Candlestick Candlestick A candlestick, chamberstick, or candelabrum is a holder for one or more candles, used for illumination, rituals, or decorative purposes. The name 'candlestick' derives from the fact that it is usually tall and stick-shaped.Candlesticks are also called candle holders... s	3s. 6d.	1 Ditto and Steamer		1 Mustard-pot	1s. 0d.
1 Teapot Teapot A teapot is a vessel used for steeping tea leaves or a herbal mix in near-boiling water. Tea may be either in a tea bag or loose, in which case a tea strainer will be needed, either to hold the leaves as they steep or to catch the leaves inside the teapot when the tea is poured...  and Tray	6s. 6d.		6s. 6d.	1 Salt-cellar Salt cellar A salt cellar is a vessel, usually small and made of glass or silver, used on the table for holding salt. An individual salt dish or squat open salt cellar placed near a trencher was called a trencher salt...	8d.
1 Bottle-jack Bottle jack A bottle jack or whiskey jack is a hydraulic jack which resembles a bottle in shape, having a cylindrical body and a neck, from which the hydraulic ram emerges. They have a capacity of up to 50 tons and may be used to lift a variety of objects. Typical uses include the repair of automobiles and...	9s. 9d.	1 Large Boiling-pot		1 Pepper-box	6d.
6 Spoon Spoon A spoon is a utensil consisting of a small shallow bowl, oval or round, at the end of a handle. A type of cutlery , especially as part of a place setting, it is used primarily for serving. Spoons are also used in food preparation to measure, mix, stir and toss ingredients... s	1s. 6d.		10s. 0d.	1 Pair of Bellows Bellows A bellows is a device for delivering pressurized air in a controlled quantity to a controlled location.Basically, a bellows is a deformable container which has an outlet nozzle. When the volume of the bellows is decreased, the air escapes through the outlet...	2s. 0d.
2 Candlestick Candlestick A candlestick, chamberstick, or candelabrum is a holder for one or more candles, used for illumination, rituals, or decorative purposes. The name 'candlestick' derives from the fact that it is usually tall and stick-shaped.Candlesticks are also called candle holders... s	2s. 6d.	4 Iron Stewpans	8s. 9d.	3 Jelly-moulds	8s. 0d.
1 Candle-box	1s. 4d.	1 Dripping-pan and		1 Plate-basket	5s. 6d.
6 Knives Knife A knife is a cutting tool with an exposed cutting edge or blade, hand-held or otherwise, with or without a handle. Knives were used at least two-and-a-half million years ago, as evidenced by the Oldowan tools...  & Fork Fork As a piece of cutlery or kitchenware, a fork is a tool consisting of a handle with several narrow tines on one end. The fork, as an eating utensil, has been a feature primarily of the West, whereas in East Asia chopsticks have been more prevalent... s	5s. 3d.	Stand	6s. 6d.	1 Cheese-toaster	1s. 10d.
2 Sets of Skewer Skewer A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications.... s	1s. 0s.	1 Dustpan Dustpan A dustpan is a cleaning utensil , commonly used in combination with a broom. The dustpan may appear to be a type of flat scoop...	1s. 0d.	1 Coal-shovel	2s. 6d.
1 Meat-chopper	1s. 9d.	1 Fish and Egg-slice Spatula The term spatula is used to refer to various small implements with a broad, flat, flexible blade used to mix, spread and lift materials including foods, drugs, plaster and paints...		1 Wood Meat-screen
1 Cinder-sifter	1s. 3d.		1s. 9d.		30s. 0d.
1 Coffee-pot	2s. 3d.	2 Fish-kettles	10s. 0d.
				The Set	£8 11s. 1d.

— Isabella Mary Beeton, The Book of Household Management

Parloa, in her 1880 cookbook, took two pages to list all of the essential kitchen utensils for a well-furnished kitchen, a list running to 93 distinct sorts of item. The 1882 edition ran to 20 pages illustrating and describing the various utensils for a well-furnished kitchen. Sarah Tyson Rorer

Sarah Tyson Rorer

Sarah Tyson Rorer was an American pioneer in the field of domestic science.-Biography:She was born at Richboro, Pa., daughter of Charles Tyson Heston, a pharmacist, and Elizabeth Sagers. Rorer received her early education in East Aurora, New York, and was educated in cooking at the New Century...

's 1886 Philadelphia Cook Book listed more than 200 kitchen utensils that a well-furnished kitchen should have.

"Labour-saving" utensils generating more labour

However, many of these utensils were expensive and not affordable by the majority of householders. Some people considered them unnecessary, too. James Frank Breazeale decried the explosion in patented "labour-saving" devices for the modern kitchen—promoted in exhibitions and advertised in "Household Guides" at the start of the 20th century—, saying that "the best way for the housewife to peel a potato, for example, is in the old-fashioned way, with a knife, and not with a patented potato peeler". Breazeale advocated simplicity over dishwashing machines "that would have done credit to a moderate sized hotel", and noted that the most useful kitchen utensils were "the simple little inexpensive conveniences that work themselves into every day use", giving examples, of utensils that were simple and cheap but indispensable once obtained and used, of a stiff brush for cleaning saucepans, a sink strainer to prevent drains from clogging, and an ordinary wooden spoon.

The "labour-saving" devices didn't necessarily save labour, either. While the advent of mass-produced standardized measuring instruments permitted even householders with little to no cooking skills to follow recipes and end up with the desired result and the advent of many utensils enabled "modern" cooking, on a stove or range rather than at floor level with a hearth, they also operated to raise expectations of what families would eat. So while food was easier to prepare and to cook, ordinary householders at the same time were expected to prepare and to cook more complex and harder-to-prepare meals on a regular basis. The labour-saving effect of the tools was cancelled out by the increased labour required for what came to be expected as the culinary norm in the average household.

See also

• Tteok & Kitchen Utensil Museum
  Tteok & Kitchen Utensil Museum
  Tteok & Kitchen Utensil Museum is a museum located in Waryong-dong, Jongno-gu, Seoul, South Korea. Founded by Yoon Sookja, the chief director of the Institute of Traditional Korean Food , it opened in December, 2002...
  
  
• List of food preparation utensils
• List of Japanese cooking utensils

Further reading

• Matranga, Victoria K. (1996). America at Home: A Celebration of Twentieth-Century Housewares, International Housewares Association
  International Housewares Association
  The International Housewares Association is a not-for-profit, full-service trade organization that has been promoting the sales and marketing of housewares since 1938. The association has more than 1,600 member companies from more than 40 countries. IHA is well-known for its annual International...
  
  , ISBN 978-0965548700