Katori are beloved by Indian cooks, but really everyone needs them.
Then, I moved into my first apartment and acquired two nice wooden bowls, which promptly cracked and faded in the dishwasher and imbued everything with a weird damp log taste. I splurged on a ceramic bowl too. It chipped within two weeks.
On a trip back to Dallas about a year ago, my mom, having seen the lack of serving vessels in my New York apartment, suggested that I take home some of her stainless steel prep bowls that couldn’t have been more than three inches wide and four inches tall—we call them katoris. They were small and lightweight, so I stuffed a few into my carry-on.
In no time at all, those katoris became the most-used items in my kitchen. One was my new salt crock. I made quick salad dressings and dipping sauce for dumplings in another. They perfectly fit a single scoop of ice cream, or my morning yogurt drizzled with honey and walnuts. My boyfriend, who bakes quite a bit, started hogging them for measuring out small amounts of chocolate and sugar on his digital scale. We would drop them on the floor frequently and they never broke.
Immediately, Mackenzie grabbed a plate, dolloped some chutney on it, placed it on set, and took a test shot. I glanced at the computer screen, and to my surprise, the stainless steel plates looked amazing on camera. They gleamed and glistened. They reflected light beautifully. They made the colors of the food pop. She and Judy couldn’t believe my mom and I had been holding it out on them.. Those stainless steel plates and bowls are as everyday as it gets for us.
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