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A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.

A utensil used for the canning of foods when working with glass jars. As the jars for canning are sterilized in a hot water bath or as they are pressure cooked with water converted to steam, the sealed jars become very hot and require a device to remove them from the cooker.

A type of spatula that is typically used to remove items that are being cooked from pots, pans, skillets, and other bakeware.

A kitchen utensil that allows moist foods to be handled while excess liquid easily drains away through the slots or perforations formed in the blade.

A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.