Can You Name All These Items You'd Find in Gordon Ramsay's Kitchen?

Gordon advises that when purchasing any knife, you should "hold it in your hand and make sure it feels right for you." He points to the handle of the knife as a key feature, since grip and weight both affect the level of control you have when using the knife.

Gordon recommends buying a frying pan with a metal handle, so it can go from stove to oven. Also, buying one with a heavy bottom will ensure even distribution of heat as you cook.

Chef Ramsay points out that a wide and heavy mortar (bowl) gives you better control as you pound spices with the pestle. A well-made pestle-and-mortar set can last a very long time.

When it comes to whisking, the proper technique will give the best results every time. A side-to-side motion works much better than going round in circles.

The Master Chef advises viewers to get a sieve with a long handle and hooks. That way, it can be balanced over a pan or bowl while you work.

Chef Ramsay links the casserole to "good home cooking." He points out that a cast-iron casserole dish conducts heat so well that you can turn your stove burner or oven to the lowest heat setting and cook your meal "naturally" in it.

Gordon reveals that he sharpens his knives both before AND after using them. He also highlights the importance of weighted handles on your knives so they are comfortable to use and you are confident using them.

The Master Chef refers to the blowtorch as a "smoking gun," which helps you to "show off at a dinner party." He names potatoes au gratin, fish and crème brulee as dishes for which a blowtorch could come in handy.

According to Chef Ramsay, a good chopping board "will be your friend for life." He points out the versatility of a heavy-duty, durable wooden chopping board, as it can be flipped over, so you can use one side for vegetables and the other for fish or meat.

This is one of three basic knives which the Master Chef suggests should be in every kitchen. Its serrated edge also makes it ideal for carving and slicing meat.

According to the Master Chef, a large saucepan allows you to make pastas and stews, as well as cook in bulk in order to economize. He recommends getting a saucepan with a heavy bottom, as it will conduct heat better.

Gordon recommends getting a stainless-steel peeler with a swivel blade for quick peeling with as little waste as possible. He points out that the peeler can be used on vegetables, cheese and chocolate.

Plastic wrap is one the most versatile tools to have in your kitchen, but Gordon Ramsay found another clever use for it: The Master Chef jokes that he covers the license plate of his Ferrari in plastic wrap to avoid speeding tickets as he drives around in the middle of the night!

The first electric toaster was invented in the late 1800s and has gone on to become a staple in most homes. Gordon advises that you get the four-slice type instead of the single or two-slice.

The multipurpose baking tray is well-appreciated by Chef Ramsay, who names whole fish and bread as two items you can bake on it. He advises getting a solidly built one that will not buckle with heat and will last you a long time.

The box grater comes with three different types of cutting edge, so you can grate ingredients to the degree of fineness you require. Conveniently, the fourth side is a slicer. Gordon suggests that a stainless-steel one with a solid handle is best.

Chef Ramsay mentions sauces and rice as the kinds of thing you will want to cook in your medium-sized saucepan. He also reveals that having a lid for your saucepan will allow it to heat up quicker.

Chef Ramsay recommends an easy-to-use digital scale as an essential for every kitchen. It allows you to measure ingredients precisely and convert from grams to pounds and ounces and vice versa.

Spatulas, or scrapers, typically have blades made of rubber, silicone or plastic, whereas the handles may be wood, rubber or metal. Chef Ramsay can often be seen mixing up something delicious with a spatula.

Many good-quality kitchen scissors are actually multipurpose tools with their handles designed for cracking shells and nuts, as well as opening stubborn jar lids. Kitchen scissors are often referred to as kitchen shears. Chef Ramsay mentions using his to trim meat and fish, as well as to cut up herbs.

A heavy-duty chopping knife gets rated as an essential kitchen tool by the Master Chef. Of course, keeping it well-sharpened is a must, as is using the proper cutting technique.

Cake tins come in a wide variety of styles, including the sheet-cake pan, cupcake pan and Bundt pan. Chef Ramsay can often be seen using ring pans where the side is easily detachable from the base.

Gordon Ramsay encourages viewers to ensure their knives are always sharp, as dull knives can be dangerous in the kitchen. He often demonstrates how to use a sharpening steel to get a good edge on a knife while ensuring your fingers stay out of harm's way.

Gordon Ramsay's custom-made Rorgue cooker is said to have cost nearly £70,000. It is estimated to weigh 2.5 tonnes and had to be hoisted by a crane into his new kitchen.

Chef Ramsay emphasizes the importance, when baking, of using the exact amount of ingredients. For that, you will need a digital scale, a measuring cup and a set of measuring spoons. Measuring instruments which allow you to measure in both metric and imperial units are best.

A solidly built, two-handled roasting pan is the one Gordon highlights as a kitchen essential. He reminds viewers that it can go from the oven to stove top for finishing up a dish.

A filleting, or filet, knife is a kind of boning knife. It has a long, thin, flexible blade to allow it to get under the skin of the fish and cut it away without mangling its delicate meat.

Aluminum foil has a multitude of uses in the kitchen. One good tip is to cover the edges of a pie with strips of foil so that it does not burn while the rest of the pie takes its time to cook.

There are many ways in which having a pair of tweezers serves you well in the kitchen. Chef Ramsay demonstrates one when he uses tweezers to deftly pick fine bones out of fish fillets.

Mixing bowls are a kitchen essential. They can be bought in a range of sizes and colors to suit personal tastes and kitchen décor. Popular materials for making mixing bowls include: glass, stainless steel, copper, plastic, wood, ceramic and silicone.

You can find plenty of ways to use a sturdy colander in your kitchen. It allows you drain pasta without the risk of burning your hands or spilling pasta down the drain. A colander with legs or a raised bottom is a good choice, as it ensures the food does not sit in liquid you are draining away.

Gordon reminds owners of pepper mills that by tightening its top screw, they can adjust the coarseness of the grounds it produces. His recommendations are fine ground for soups and sauces, medium ground for general seasoning and coarse for seasoning fish and steaks.

Three common types of ladles are the sauce ladle, soup ladle and slotted ladle. The slotted ladle is meant to take solids out and leave the liquid behind, as when removing eggs from boiling water.

Parchment paper can be used to line the bottoms of baking tins and trays to prevent food from sticking. Wax paper is similar to parchment paper, but it is made with a thin coating of wax on each side.

A piping bag (or pastry bag) and nozzles are commonly used for decorating pastry, but they come in handy in many other ways in the kitchen, if you know how to use them. They can be used to squeeze out doughs and batters, as well as puréed potatoes and creams, in a controlled and decorative way.

Apart from actually grilling food, a grill pan can make foods look more appealing by adding decorative grill marks to them. Turning each item by 90 degrees as it cooks will allow it to get the crisscross marks characteristic of grilling. A cast-iron grill pan is a good choice to buy, as it will hold heat and distribute it evenly as you cook.

The tiny teeth of the microplane grater can dull easily if it is not treated properly. A good idea is to store the grater in the protective cover it's normally sold with. This prevents dulling of the teeth as the grater bounces around in a drawer with other items.

Tongs are often made of metal, but more recently these have been modified to include silicone tips so they don't scratch nonstick cookware. Some brands feature tongs with a locking mechanism, to help prevent food from slipping as it is being transferred.

A hand mixer is a typically smaller, lightweight version of the bulkier stand mixer. Hand mixers give you the advantages of maneuverability and being able to work in bowls of various sizes.

Cooling baked goods on a cooling rack helps to air to circulate both above and below them. That way, their bottoms will not get soggy, and they will remain crisp.