Ming Tsai describes his favorite kitchen tool at the 2008 F&W Classic in AspenMing Tsai describes his favorite kitchen tool at the 2008 F&W Classic in Aspen
A chef and a home cook is only as good as the tools you have. Good knives, good boards, and good pans are instrumental. I love Kythera knives made out of ceramic. It doesn't matter what knife you use, if they're global, if they're wood stock, as long as they're sharp and you keep them sharp You need to have a wood bamboo is my preference because it sustainable bamboo grows much move quicker than wood now so good board throw away the glass now if you have it pans have to be at least three ply. Kitchen aid makes great pans all glide makes great pans Three ply cuz it maintains the heat. The whole idea of cooking is when you add something to it, to a wok, whatever, the heat has to stay hot. Otherwise you start braising and boiling your stuff as opposed to searing. So keep the pans hot by having a great thick pan.