Kitchen utensil 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;
Kitchen utensil be reduced by never heating water with it, never using it to cook with water, and when washing it with water to dry it immediately afterwards, removing all water. Since oil and water are immiscible, since oils and fats are more covalent compounds, and since it is ionic compounds 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