Ladle (spoon) Ladle (spoon) A ladle (dipper) is a type of spoon used for soup, stew, or other foods. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl. Some ladles involve a point on the side of the basin to allow for finer stream when pouring the liquid; however, this can create difficulty for left handed users, as it is easier to pour towards one's self. Thus, many
Kitchen utensil a well-furnished kitchen. Sarah Tyson Rorer's 1886 "Philadelphia Cook Book" listed more than 200 kitchen utensils that a well-furnished kitchen should have. 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".