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Glossary
Kitchen terms, explained
Short, plain definitions of the words you'll see on product pages and spec sheets. Each one links to a guide when there's more to know.
A
- Air fryer
- A compact convection oven with a powerful fan for crisp cooking. Read the guide →
B
- Bolster
- The thick junction between blade and handle on many German knives. Read the guide →
- Burr
- A thin lip of metal that forms on the opposite side of an edge while sharpening. Read the guide →
C
- Carbon steel pan
- A lighter alternative to cast iron that also needs seasoning. Read the guide →
- Carryover cooking
- The rise in internal temperature after food leaves the heat. Read the guide →
D
- Dutch oven
- A heavy lidded pot, often enameled cast iron, for braising and baking. Read the guide →
F
- Fully clad
- Cookware with layers of stainless steel around an aluminum or copper core across the whole pan. Read the guide →
G
- Gyuto
- The Japanese equivalent of a chef's knife, lighter with a thinner edge. Read the guide →
H
- Half sheet pan
- The standard home baking sheet, about 18 by 13 inches with a rim. Read the guide →
- Honing
- Realigning a knife edge with a rod; done often. Read the guide →
- HRC
- Rockwell hardness, a measure of knife steel hardness. Higher holds an edge longer. Read the guide →
I
- Induction compatible
- Cookware with a magnetic base that works on induction cooktops. Read the guide →
- Instant-read thermometer
- A probe thermometer that reads temperature in a few seconds. Read the guide →
M
- Magnet test
- Checking whether a magnet sticks to a pan to confirm induction compatibility. Read the guide →
P
- Pinch grip
- Holding a knife with thumb and index finger on the blade for control. Read the guide →
S
- Seasoning
- A layer of oil baked onto cast iron or carbon steel for rust protection and nonstick cooking. Read the guide →
T
- Tri-ply
- Three-layer clad cookware, usually stainless steel around aluminum. Read the guide →
W
- Whetstone
- A sharpening stone used with water to grind a new edge. Read the guide →