Offset spatula 20 cm. by Icel

To get started, you'll only need a few essential tools: a spatula, a whisk, a piping bag with nozzles, some baking molds, a rolling pin, and an accurate scale. These are enough to begin making a wide range of desserts.

Silicone molds are flexible, non-stick, and easy to unmold—ideal for soft cakes or single-portion desserts. Stainless steel molds ensure more even baking and are perfect for pies, cakes, and cookies.

Always dry your tools completely before storing them, especially metal ones. Avoid humid environments and, if possible, store items separately to prevent scratches or damage.

It depends on the material. Most silicone and stainless steel tools are dishwasher safe. Wooden or delicate items, however, should be washed by hand. Always check the manufacturer's care instructions.

Piping bags with various nozzles, offset spatulas, scrapers, molds for sugar paste, and fine cutters will help you achieve professional-looking finishes on cakes, cookies, and pastries.

It’s essential for preparations that require precision, such as Italian meringue, tempered chocolate, or custards. A digital probe thermometer is the most accurate and versatile option.

There aren’t specific tools, but it’s crucial to use clean or dedicated utensils and bowls to avoid cross-contamination. Using separate scales also helps ensure safe preparation.

Contact us! We’ll be happy to help you find the right tool or suggest a suitable alternative.

Essential tools include good quality knives, cutting boards, pots and pans of various sizes, ladles, spatulas, whisks, and bowls. These tools allow you to easily handle most everyday cooking tasks.

It depends on the use: stainless steel is versatile and durable, cast iron retains heat well, aluminum is lightweight and has excellent heat conductivity, while ceramic offers a non-stick surface without chemicals.

Consider the material (stainless steel, aluminum, copper), compatibility with your stovetop, the number of pieces included, and ease of cleaning. A good set should be versatile and long-lasting.

Avoid using metal utensils on non-stick coatings, do not heat pots empty, and clean them with soft sponges. When storing, protect surfaces by stacking pots with cloths or separators to prevent scratches.

It’s important to wash them immediately after use, avoiding harsh detergents especially on delicate materials like wood or ceramic. Some tools are dishwasher safe, while others, like knives and special pots, should be hand washed. Always follow the manufacturer’s instructions.

Replace utensils when they show significant wear, such as deep scratches on non-stick surfaces, broken or deformed parts, or when the material emits unusual odors or substances.

Contact us! We can help you find the right utensil or suggest suitable alternatives for your needs.

ICEL is a Portuguese manufacturer whose history began in the 1940s in a small family workshop in the Ribafria area, near Benedita. Over time, the company greatly expanded its production, evolving from its first handcrafted knives and pocket knives to a broad catalogue for the kitchen, butchery, professional accessories and other cutting applications. One of ICEL's strengths is the breadth of its range. Its kitchen catalogue includes numerous families, from lines designed for everyday professional use to more refined collections differentiated by materials, design and intended use. This makes it possible to choose a knife according to the actual working context rather than adapting a single construction to every requirement. ICEL is therefore particularly interesting for users looking for a European brand with a comprehensive offering covering kitchens, food service, meat processing and accessories. Materials and specifications vary from one series to another, so the choice should always consider the individual collection and not just the brand.

ICEL knives are aimed at both professionals and experienced home users. Chefs, restaurants, delicatessens, butcher shops, food-processing businesses and hospitality schools can find lines designed for frequent use, while kitchen collections with more refined materials and design are also suitable for users wishing to build a complete home knife set. The breadth of the catalogue is especially useful when different tools are required while maintaining a consistent supply source: chef's knives, paring knives, Santoku knives, bread knives, meat knives, cleavers, accessories, storage systems and maintenance tools can all be selected according to operational needs. There is therefore no single ICEL user profile. The advantage of the brand lies in the possibility of choosing a more technical and practical series for intensive work or a collection more focused on aesthetics and the user experience, while retaining a manufacturing approach linked to the Portuguese cutlery tradition.

The ICEL range is very extensive and includes kitchen knives, professional meat-processing knives, cleavers, pocket knives, specialist ranges and numerous accessories. Its kitchen offering includes collections for different levels of use and preparation styles, as well as sets, knife blocks, cases and chef rolls. The range therefore extends well beyond classic chef's knives. Tools are available for vegetables, bread, cheese and other specialist tasks, while the butchery ranges include solutions for boning, trimming and professional meat preparation. The accessories catalogue also includes products for organisation, transport and maintenance. This breadth makes ICEL suitable for users who want to build a knife set around the actual function of each tool. For best results, it is preferable to choose the correct geometry and series for each task rather than use a single knife for very different preparations.

Correct maintenance of an ICEL knife depends on the specific series and materials, but several rules apply to most kitchen blades. Wash the knife promptly after use with a mild detergent, dry it thoroughly and store it so that the edge cannot strike other utensils. Wooden or suitable synthetic cutting boards help slow edge wear, while glass, stone and ceramic surfaces should be avoided. Handles made from natural materials also require greater care around moisture and prolonged immersion. To keep the edge efficient, distinguish between routine edge maintenance and actual sharpening. Honing steels, stones and other systems should be selected according to the knife's steel and geometry. Regular but non-aggressive maintenance helps preserve performance, safety and service life.