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Classic – forged, full-length bolster, full tang, finished with traditional, triple-riveted polyoxymethylene black handle; some newer additions with half-bolster; [23] with around 70 different items, the series offers almost the entire range of Wüsthof blade forms and sizes (chef's knives, Santoku, Nakiri and Chai Dao Asian-style knives ...
This knife is a variant of the santoku, but instead of the sheep's foot tip, it has a "k-tip", also called a "reverse tanto". [citation needed] Nakiri — 菜切 — (lit: "vegetable cutter"). The square tip makes the knife feel more robust and secure than the pointed tip of the santoku or gyuto, which allows it to cut dense products at the tip ...
A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...
A collection of vintage cast iron cookware. Most of the major manufacturers of cast iron cookware in the United States began production in the late 1800s or early 1900s. Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century.
The 33-year-old Pérez played for Pittsburgh and San Diego last season, going 5-6 with a 4.53 ERA in 26 starts. He is 90-87 with a 4.44 ERA in 314 major league appearances, including 269 starts.
Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. [5] Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying ...