Home Science — Foods & Nutrition

Subtopic: Cooking Equipment

Cooking equipment means the pots, pans, stoves and tools we use to prepare food. In Kenya you may see many kinds of equipment at home, in shops and in school kitchens. Knowing what each one does, how to care for it and how to be safe will help you become a good cook.

Common equipment and uses

• 🍲 Sufuria / Pot (sufuria ya alumini, chuma, au chungu) — used to boil, stew and make ugali, soup, pilau.
• 🥘 Pan / Skillet (karai) — for frying eggs, sauteing vegetables and shallow frying.
• ⏳ Pressure cooker — cooks food faster (good for beans and meat). Saves fuel and time.
• 🔥 Jiko la mkaa (charcoal jiko) — common in some homes for traditional cooking outdoors.
• 🛢️ Jiko la gesi (gas stove) + cylinder — quick heat, used in many urban homes.
• ⚡ Jiko la umeme / Electric cooker — used where there is electricity.
• 📻 Microwave oven — heats and cooks quickly (not for all foods).
• 🥄 Utensils — ladles, wooden spoons, spatulas, kitchen knife, cutting board, measuring cups and spoons. Each has a special job.
• 🧽 Sieve / Strainer — for washing rice or draining spaghetti.
• 🍛 Baking tray / Oven — used for baking cakes, bread and roast foods.

Materials and sizes (simple)

Common materials are aluminium (light and cheap), stainless steel (strong and rust-free), and clay (chungu) for special traditional dishes. Choose the right size: a small pot for tea, a big sufuria for cooking for the family.

Safety rules (important!)

1. Always ask an adult before using the stove or oven. 🔥
2. Keep handles turned inside so you don’t knock pots over.
3. Use oven mitts or a thick cloth when touching hot pots. 🧤
4. Do not leave cooking food unattended.
5. If using gas, check the cylinder and hose for leaks; close the valve when not in use.
6. Keep children and pets away from hot stoves and charcoal jikos.
7. Don’t pour water on a grease fire — cover with a lid or use baking soda; call for help. 🚫💧

Care and cleaning

• Wash pots and pans after each use. Use warm soapy water and a soft sponge.
• Soak burnt pans in warm water before scrubbing to remove food safely.
• Dry metal items well to prevent rust.
• For stainless steel, use vinegar or baking soda to remove stains. For aluminium, scrub gently to keep the shiny surface.
• Keep knives sharp and store them safely (not loose in a drawer).

How to choose good equipment

- Choose strong materials (stainless steel is good).
- Match the size to your family needs (small, medium, large).
- Look for pots with tight lids; they save fuel.
- Avoid cracked plates, pots with loose handles or broken lids.

Quick class activity

1) Make a list of 5 cooking items you have at home and write their Swahili names.
2) With an adult, choose one item and clean it following the care tips above. Write two sentences about what you learned.

Mini quiz (answer with a parent or teacher)

1. Which pot is best for cooking beans quickly?
2. Name two safety rules when using a gas stove.
3. How do you clean a burnt sufuria safely?

Glossary (simple)

• Sufuria — pot
• Jiko — stove
• Chungu — clay pot
• Karai — frying pan
• Pressure cooker — kichocheo (used to speed up cooking)

Tip: Always learn to cook with an adult. Practice makes you safe and confident in the kitchen!