I will start by not listing knives that actually cut because this is a prerequisite :).
- The first one is a terrine, you can make pate without one, but honestly it doesn't taste the same and if you want something that tastes good (like real fresh pate), use a terrine. I verified this last weekend, when I had way too much meat and had to prepare some in a regular oven pan. The result, using the same meat and spices mix is one is average, and the other one is really good.
- The second one is a cast iron dutch oven, it just doesn't cook things the same way... I use ours for pretty much all stews now, and especially dishes that need to go from the stove top to the oven. Things cook faster, more homogeneously and taste better (same thing, I once had too much for the dutch oven and cooked the rest in a regular pot on the side, and it was not the same at all in the end).
- The third one is a perforated metallic pizza pan, I had never managed to get the crust crispy enough, probably because I tend to load my pizza too much, but with such a pan it is just better.
- The fourth one is a cast iron griddle, the meat cooked on that thing is just better, I've never managed to get it as good in a regular pan or in the oven. You can probably get the equivalent on a grill, but a griddle is so much easier. This is also pretty much the only way I manage to get asparagus to have the right texture.
That's all for now, for the rest of the tools it helps a lot with the enjoyment the cook gets but it's harder to taste the difference in the plate.
