Het gereedschap

Equipment

You need less than you think — but a ricer, a heavy pot, and (for the joy of it) a poffertjes pan go a long way.

The essentials

Match the dish size and oven rating to the recipe.

For straining liquids; add a cloth lining where specified.

Even heat for gentle cooking; match the size to your servings.

Room for stock, vegetables and gentle simmering.

A broad surface for even browning.

Removable sides for deep tarts; match the recipe diameter.

For coarse, comforting stamppot texture; mash by hand.

Enamelled cast iron for hachee, zuurvlees, and every slow braise.

For suikerbrood, ontbijtkoek, and dense rye loaves.

A thin turning blade for delicate pan-fried fillets.

For nasi goreng, bami, and quick Indo stir-fries.

Monitor oil temperature for crisp results; follow the recipe temperature.

To pound bumbu spice pastes for the rijsttafel.

Thin flexible blade for herring, mackerel, and eel.

A short, sturdy blade designed for opening oyster shells.

Cast-iron dimpled griddle for the little yeasted puffs.

Thin waffle iron to press wafers before splitting and filling.

Wide shallow tin for Limburg vlaai and open fruit tarts.

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