Some links you can go to to help with a few kitchen items that you need or need to replace. 

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Links to items: 
8” springform pan
icing blade
parchment paper
9” tart pan with 4” mini tart pans
Temperature tool
Skillets: large, medium and small 
Saucepan: small, medium, large 
large stockpot
Cutting boards: 
https://teakhaus.com
Oxo
 
 
Knives: 
KnivesEtcetera.com
Misen
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​Smoke Points 
 
Why is it important? 
The smoke communicates that the oil is breaking down…. Not good. 
When oils break down, they can release chemicals that give food an undesirable flavor such as burnt or bitter. Plus, adds free radicals to the body which can harm the body. So, that Omega-3 oil past its smoke point, creates the opposite effect. 
 


 
Explanation of refined, unrefined, flavorful, neutral, Omega-6, Omega-3, Saturated and unsaturated: 

1. Flavorful refers to a distinct flavor such as sesame oil for Asian dishes. Then others are: walnut, virgin coconut oil, hemp seed oil all have a strong, savory flavor. If you are making a salad or low-heat dish use neutral oils because the flavorful oils will muddle the dish harmony. Neutral: peanut, vegetable, safflower, or corn oil which also have higher smoke points. 
2. Unrefined and refined oil: Refined means to be processed and bottled immediate after it is extracted or pressed. Whereas, unrefined means for oils to be left in their natural state. Cold-pressed or unrefined have a lower heat cooking or raw applications like for salad dressings or finishing drizzle for example pasta. Refined when processed through filtering, bleaching, or heating what happens is there is a removal of volatile compounds like break down virgin oils. Yielding a neutral state, long -lasting shelf life and high smoke point. 
3. Omega-6 and Omega-3 and Omega-9: Fatty acids necessary for the body. Omega 9 and 3 are in oils: avocado oil, flaxseed oil, and extra virgin olive oil. Omega-6 fatty acids can cause inflammation in the human body so almond oil needs to be consumed in smaller amounts. 
4. Saturated and unsaturated: Meat, Cheese, butter, and processed foods – many processed foods and use sparingly. Unsaturated and monounsaturated: nuts and seeds better. Oils in room temperature contain more unsaturated fat which makes them a healthier overall choice than lard or butter which is higher in saturated fat. 

Remember: (SAT)urated fat= Solid at (room)temperature 
(UNSat)urated= Universal, Nuts and Seeds