The touchon. The only tool that is so versatile that every chef carries it with him or her at all times.
Whether gathered together for transporting food, as potholders, doorstops, wipes, dry cloths or improvised salad spinners: the possibilities for using and abusing these extremely sufferable blue cloths are almost endless and all want to be discovered.
Our recommendation for everyday life: don´t take half measures. Every cooking session should be started with a fresh kitchen cloth in order to work hygienically, so a proper swing of fresh towels in stock is recommended.
And as with all textiles: Only after the first washing cycles - when the yarn fibres have loosened somewhat and are therefore absorbent - is the cloth in the desired condition.