Keeping cutlery in good taste

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The battle of the cutlery; the world can call it that—the unseen modern contest for the best kitchen gadgets served raw on the public psyche for years. It simply points to the spoilt age of high-tech kitchen tools that put aside crude cookware at many restos and homes. Yet despite the digitization of kitchens that saw the emergence of capricious Internet-enabled appliances, the need for simpler, efficient modern cookware remains high.

Oddly enough, culinary expectations never get higher than in recent years when cooking shows and celebrity chefs started to dominate television primetime. “There’s a new cook in town and let’s see what cookery magic he’s got for us,” as most people would say, or imagine at least. But behind the curtain of sweat and swift slices in the countertop, most fail to notice the unique showcase hidden on sweet, delectable delights captured frame by frame—cookware.

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Sadly, the aggressive rise of cutlery innovations diminishes the appeal of real cooking. The need for efficiency is simply universal and the tools that people use evolve to meet the demand. There’s just no need to overdo things when what people lost is the feel and appeal of genuine cooking. Real innovation happens when the essence of things are preserved. An example is the amazing Japanese-made kitchenware. They’re innovative but do not lack the authenticity of crude tools.

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The world of cooking basks in the limelight, but what’s being cooked up in the field of cookware must never be stale.


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