Cooking in a small space without cluttering the worktop
Organise ingredients, utensils and hot cookware when space is limited.
Practical guide
Choosing cookware for everyday recipes
Select vessels by usable surface, depth and the cooking task.
Frying pan: surface contact
A pan suits browning and thin preparations. Mushrooms and potatoes need room. Consider the usable base rather than rim diameter; a small pan may need two batches.
Saucepan: room to stir
Soup and lentils need capacity plus headroom. A brim-full saucepan is difficult to stir. A heavy base helps distribute heat in thickening dhal, but stirring and heat adjustment remain necessary.
Baking dish: layer depth
Wide, shallow dishes evaporate differently from deep ones. Match the quantity and observe cooking. Check oven compatibility and follow manufacturer guidance on temperature changes.
Small tools for specific jobs
A fine sieve holds red lentils, a fine grater helps carrots soften quickly and a wide spatula supports fragile patties. More accessories do not replace suitable cutting and cooking.
Blender: heat and texture
Keep a stick-blender head submerged in an appropriate vessel. A jug blender must be suitable for hot liquids and used within its capacity and steam instructions. A fork may be enough for rustic compote.