Pressure Cooker and Canner
Microplane Spice Grater - works well on spices and citrus peel
A kitchen scale - I love this vintage scale I picked up at an antique store - it still works!
Foley Food Mill - use to puree without liquifying - also removes peels and seeds - great for apple and cranberry sauces.
Pastry Blender - use to cut butter or shortening into dry goods to get that 'cornmeal' texture.
Flat Whisk - great for whisking liquids into a roux so you won't get lumps in your sauces and gravies.
Pie Shield - The best way I know of to prevent burning your exposed pie crust. This one rests on a deep-dish pie plate.
