Cooking utensils, silicone and boil-over lids

Cooking almost never fails for lack of talent. It fails during the two minutes your back was turned: pasta water rising, oil poured by eye because there is no doser, a coating scratched by a metal spatula six months ago that has stuck ever since.

A word on silicone, since it dominates this aisle: it takes heat but deforms if left resting on a hot pan rim. That is not a quality fault, it is the material. A spoon rest costs less than a new set.