Kitchen cabinet
Cabinets may be finished with opaque paint, opaque lacquer and transparent finishes such as lacquer or varnish. Decorative finishes include distressing, glazing, and toning. The choice of finish can affect the cabinet's color, sheen (from flat to high gloss), and feel.Hardware is the term used for metal fittings incorporated into a cabinet extraneous of the wood or engineered wood substitute and the countertop. The most basic hardware consists of hinges and drawer/door pulls, although only hinges are an absolute necessity for a cabinet since pulls can be fashioned of wood or plastic, and drawer slides were traditionally fashioned of wood. In a modern kitchen it is highly unusual to use wood for a drawer slides owing to the much superior quality of metal drawer slides/sides.
Kitchen utensil
Iron is more prone to rusting than (tinned) copper. Cast iron kitchen utensils, in particular, are however less prone to rust if, instead of being scoured to a shine after use, they are simply washed with detergent and water and wiped clean with a cloth, allowing the utensil to form a coat of (already corroded iron and other) material that then acts to prevent further corrosion (a process known as seasoning). Furthermore, if an iron utensil is solely used for frying or cooking with fat or oil, corrosion can be reduced by never heating water with it, never using it to cook with water, and when washing it with water to dry it immediately afterwards, removing all water. Since oil and water are immiscible, since oils and fats are more covalent compounds, and since it is ionic compounds such as water that promote corrosion, eliminating as much contact with water reduces corrosion. For some iron kitchen utensils, water is a particular problem, since it is very difficult to dry them fully. In particular, iron egg-beaters or ice cream freezers are tricky to dry, and the consequent rust if left wet will roughen them and possibly clog them completely. When storing iron utensils for long periods, van Rensselaer recommended coating them in non-salted (since salt is also an ionic compound) fat or paraffin.