@jjlmoya/utils-cooking 1.2.0

package/src/tool/cookware-guide/i18n/en.ts

@@ -0,0 +1,163 @@
+import type { ToolLocaleContent } from '../../../types';
+
+export const content: ToolLocaleContent = {
+  slug: 'cookware-selector',
+  title: 'Smart Cookware Selector | Kitchen Utensils Guide',
+  description: 'Interactive guide to choose the best pan or pot based on your cooking style. Iron vs Stainless Steel vs Teflon. Find your perfect tool.',
+  faqTitle: 'Frequently Asked Questions',
+  faq: [
+    {
+      question: 'What is the best pan for daily use?',
+      answer: 'For most people, a high-quality stainless steel pan or a well-seasoned cast iron are the best. Stainless is versatile and eternal, while iron offers natural non-stick without chemicals.',
+    },
+    {
+      question: 'Why does food stick to stainless steel?',
+      answer: 'Usually due to insufficient heat or adding food too early. Try the "Leidenfrost effect": heat the pan until a water droplet rolls like a pearl. Then it\'s ready.',
+    },
+    {
+      question: 'How do I know if my pan is safe?',
+      answer: 'Look for "PFOA Free" labels. Cast iron, carbon steel, and stainless steel are the safest and most durable options, as they have no coatings that degrade over time.',
+    },
+    {
+      question: 'What does it mean to "season" a pan?',
+      answer: 'It\'s the process of creating a layer of polymerized oil on the metal (iron or carbon). This protects against rust and creates a natural non-stick surface that improves with each use.',
+    },
+    {
+      question: 'How much should I spend on a good pan?',
+      answer: 'A set of 2-3 medium-high quality pans (stainless or iron) can last 20+ years. It\'s better to invest well in one pan than to buy 5 cheap ones lasting 2 years. Quality over quantity.',
+    },
+  ],
+  bibliographyTitle: 'Bibliography',
+  bibliography: [
+    {
+      name: 'The Flavor Bible - Pairing and Progress in Food',
+      url: 'https://www.flavorprints.com/',
+    },
+    {
+      name: 'On Food and Cooking - Harold McGee (The Science of Cooking)',
+      url: 'https://www.foodscience.org/',
+    },
+    {
+      name: 'Salt Fat Acid Heat - Samin Nosrat',
+      url: 'https://www.saltfatacidheat.com/',
+    },
+  ],
+  howTo: [
+    {
+      name: 'Select your cooking style',
+      text: 'Choose between high heat (searing), delicate (eggs), stews (slow cooking) or quick cooking. Each style has distinct requirements.',
+    },
+    {
+      name: 'Choose the ideal material',
+      text: 'Based on your style, the tool will recommend the best material: iron, stainless steel, copper, or teflon.',
+    },
+    {
+      name: 'Read the characteristics',
+      text: 'Understand advantages, disadvantages, maintenance, and durability. Then choose the specific pan that fits your budget and needs.',
+    },
+  ],
+  seo: [
+    {
+      type: 'title',
+      text: 'Pan Materials: Science and Practice',
+      level: 2,
+    },
+    {
+      type: 'paragraph',
+      html: 'Not all pans are equal. Each material has distinct thermodynamic properties that affect how it distributes heat, what temperatures it tolerates, and how it interacts with food. Understanding these differences is the key to choosing the right tool.',
+    },
+    {
+      type: 'title',
+      text: 'Cast Iron: The Classic',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Advantages:</strong> Excellent heat retention, uniform distribution, natural non-stick (when seasoned), lasts centuries, improves with time. <strong>Disadvantages:</strong> Heavy, requires maintenance, can rust, takes longer to heat, not suitable for prolonged acids.',
+    },
+    {
+      type: 'title',
+      text: 'Stainless Steel: The Versatile',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Advantages:</strong> Durable, requires no maintenance, suitable for acids (wines, tomatoes), easy to clean, versatile, relatively economical. <strong>Disadvantages:</strong> Not naturally non-stick, requires technique (preheat well), uneven heat distribution (better with multi-layer bottom).',
+    },
+    {
+      type: 'title',
+      text: 'Teflon/PTFE: The Convenient',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Advantages:</strong> Instant non-stick, easy cooking, easy cleaning, economical. <strong>Disadvantages:</strong> Degrades over time and temperature, needs replacement every 3-5 years, unsafe at very high temperatures (>500°F), PTFE safety is debated.',
+    },
+  ],
+  ui: {
+    cookingStyle: 'How do you usually cook?',
+    material: 'Material Type',
+    highHeat: 'High Heat',
+    sear: 'Sear / Seal',
+    delicate: 'Delicate',
+    fry: 'Eggs / Omelets',
+    stew: 'Stews',
+    slowCook: 'Slow Cooking',
+    fast: 'Fast',
+    quick: 'Quick Cooking',
+    recommendation: 'Recommendation',
+    characteristics: 'Characteristics',
+    castIron: 'Cast Iron',
+    stainlessSteel: 'Stainless Steel',
+    carbon: 'Carbon Steel',
+    copper: 'Copper',
+    nonstick: 'Non-stick (Teflon)',
+    advantages: 'Advantages',
+    disadvantages: 'Disadvantages',
+    maintenance: 'Maintenance',
+    durability: 'Durability',
+    heatRetention: 'Heat Retention',
+    price: 'Price',
+    step1: 'How do you usually cook?',
+    step2: 'Maintenance Level',
+    maintenanceLazy: 'Low / None',
+    maintenanceLazyDesc: 'No complications washing.',
+    maintenanceCare: 'Medium',
+    maintenanceCareDesc: 'Normal hand washing.',
+    maintenanceRitual: 'Ritual (High)',
+    maintenanceRitualDesc: 'I enjoy seasoning.',
+    idealPan: 'Your Ideal Pan',
+    selectOptions: 'Select options',
+    seeRecommendation: 'To see your recommendation',
+    pro: 'PRO',
+    con: 'CONS',
+    masterTip: 'Master Tip',
+    defaultTip: 'Combining stainless steel for searing and non-stick for eggs is the foundation of any efficient kitchen.',
+    stainlessName: 'Stainless Steel',
+    stainlessTag: 'The Pro All-rounder',
+    stainlessPro: 'Eternal and non-reactive. Perfect searing.',
+    stainlessCon: 'Requires technique (heat) to avoid sticking.',
+    stainlessTip: 'Use the Leidenfrost effect: heat until a water droplet rolls like a pearl.',
+    nonstickName: 'Non-stick',
+    nonstickTag: 'Maximum Comfort',
+    nonstickPro: 'Nothing sticks. Easy cleanup.',
+    nonstickCon: 'Short lifespan (2-3 years). No high heat.',
+    nonstickTip: 'Always hand wash and use wood/silicone utensils to double its life.',
+    castironName: 'Cast Iron',
+    castironTag: 'The Classic Forever',
+    castironPro: 'Incredible heat retention. Eternal.',
+    castironCon: 'Very heavy. Requires regular seasoning.',
+    castironTip: 'Heats slowly, but once hot it\'s a tank. Ideal for steaks.',
+    carbonName: 'Carbon Steel',
+    carbonTag: 'Fire Agility',
+    carbonPro: 'Light as steel, almost like iron.',
+    carbonCon: 'Rusts if left wet. Rough aesthetics.',
+    carbonTip: 'The darker and uglier it gets, the better it works. Wok masters\' secret.',
+    enamelName: 'Enameled Cast Iron',
+    enamelTag: 'Gourmet Quality',
+    enamelPro: 'Better slow cooking. Beautiful aesthetics.',
+    enamelCon: 'Very expensive. Enamel fragile to hard impacts.',
+    enamelTip: 'Perfect for endless braises. Enamel handles acids (tomato) without issues.',
+  },
+  schemas: [],
+};

package/src/tool/cookware-guide/i18n/es.ts

@@ -0,0 +1,163 @@
+import type { ToolLocaleContent } from '../../../types';
+
+export const content: ToolLocaleContent = {
+  slug: 'selector-sartenes',
+  title: 'Selector de Sartenes Inteligente | Guía de Utensilios de Cocina',
+  description: 'Guía interactiva para elegir la mejor sartén u olla según tu estilo de cocina. Hierro vs Acero vs Teflón. Encuentra tu herramienta perfecta.',
+  faqTitle: 'Preguntas Frecuentes',
+  faq: [
+    {
+      question: '¿Cuál es la mejor sartén para uso diario?',
+      answer: 'Para la mayoría, una sartén de acero inoxidable de alta calidad o una de hierro fundido bien curada son las mejores. El acero es versátil y eterno, mientras que el hierro ofrece una antiadherencia natural sin químicos.',
+    },
+    {
+      question: '¿Por qué se pega la comida en el acero inoxidable?',
+      answer: 'Suele ser por falta de temperatura o por poner la comida antes de tiempo. Prueba el "efecto Leidenfrost": calienta la sartén hasta que una gota de agua ruede como una perla. Entonces está lista.',
+    },
+    {
+      question: '¿Cómo sé si mi sartén es segura?',
+      answer: 'Busca etiquetas "PFOA Free". Las sartenes de hierro, acero al carbono y acero inoxidable son las opciones más seguras y duraderas, ya que no tienen recubrimientos que se degraden con el tiempo.',
+    },
+    {
+      question: '¿Qué significa "curar" una sartén?',
+      answer: 'Es el proceso de crear una capa de aceite polimerizado sobre el metal (hierro o carbono). Esto protege contra el óxido y crea una superficie antiadherente natural que mejora con cada uso.',
+    },
+    {
+      question: '¿Cuánto debo gastar en una buena sartén?',
+      answer: 'Un set de 2-3 sartenes de calidad media-alta (acero inoxidable o hierro) puede durar 20+ años. Es mejor invertir bien una sola sartén que comprar 5 baratas que duran 2 años. Calidad sobre cantidad.',
+    },
+  ],
+  bibliographyTitle: 'Bibliografía',
+  bibliography: [
+    {
+      name: 'The Flavor Bible - Pairing, and Progress in Food',
+      url: 'https://www.flavorprints.com/',
+    },
+    {
+      name: 'On Food and Cooking - Harold McGee (La Ciencia de la Cocina)',
+      url: 'https://www.foodscience.org/',
+    },
+    {
+      name: 'Salt Fat Acid Heat - Samin Nosrat',
+      url: 'https://www.saltfatacidheat.com/',
+    },
+  ],
+  howTo: [
+    {
+      name: 'Selecciona tu estilo de cocina',
+      text: 'Elige entre fuego alto (dorar), delicado (huevos), guisos (cocción lenta) o cocina rápida. Cada estilo tiene requirements distintos.',
+    },
+    {
+      name: 'Elige el material ideal',
+      text: 'Basado en tu estilo, la herramienta te recomendará el mejor material: hierro, acero inoxidable, cobre o teflón.',
+    },
+    {
+      name: 'Lee las características',
+      text: 'Entiende ventajas, desventajas, mantenimiento y durabilidad. Luego elige la sartén específica que se ajusta a tu presupuesto y necesidades.',
+    },
+  ],
+  seo: [
+    {
+      type: 'title',
+      text: 'Materiales de Sartenes: Ciencia y Práctica',
+      level: 2,
+    },
+    {
+      type: 'paragraph',
+      html: 'No todas las sartenes son iguales. Cada material tiene propiedades termodinámicas distintas que afectan cómo distribuye el calor, qué temperaturas soporta, y cómo interactúa con los alimentos. Entender estas diferencias es la clave para elegir la herramienta correcta.',
+    },
+    {
+      type: 'title',
+      text: 'Hierro Fundido: La Clásica',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Ventajas:</strong> Excelente retención de calor, distribucion uniforme, antiadherencia natural (cuando está curada), dura siglos, mejora con el tiempo. <strong>Desventajas:</strong> Pesada, requiere mantenimiento, puede oxidarse, tarda más en calentarse, no es apta para ácidos prolongados.',
+    },
+    {
+      type: 'title',
+      text: 'Acero Inoxidable: La Versátil',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Ventajas:</strong> Durable, no requiere mantenimiento, apta para ácidos (vinos, tomates), fácil limpiar, versátil, relativamente económica. <strong>Desventajas:</strong> No antiadherente naturalmente, requiere técnica (precalentar bien), distribucion de calor desigual (mejor si tiene fondo multicapa).',
+    },
+    {
+      type: 'title',
+      text: 'Teflón/PTFE: La Conveniente',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Ventajas:</strong> Antiadherente instant, fácil de cocinar, fácil de limpiar, económico. <strong>Desventajas:</strong> Se degrada con tiempo y temperatura, necesita reemplazo cada 3-5 años, no segura a temperaturas muy altas (>500°F), está en debate si PTFE es 100% seguro.',
+    },
+  ],
+  ui: {
+    cookingStyle: '¿Cómo cocinas habitualmente?',
+    material: 'Tipo de Material',
+    highHeat: 'Fuego Alto',
+    sear: 'Dorar / Sellar',
+    delicate: 'Delicado',
+    fry: 'Huevos / Tortillas',
+    stew: 'Guisos',
+    slowCook: 'Cocción Lenta',
+    fast: 'Rápido',
+    quick: 'Cocina Rápida',
+    recommendation: 'Recomendación',
+    characteristics: 'Características',
+    castIron: 'Hierro Fundido',
+    stainlessSteel: 'Acero Inoxidable',
+    carbon: 'Acero al Carbono',
+    copper: 'Cobre',
+    nonstick: 'Antiadherente (Teflón)',
+    advantages: 'Ventajas',
+    disadvantages: 'Desventajas',
+    maintenance: 'Mantenimiento',
+    durability: 'Durabilidad',
+    heatRetention: 'Retención de Calor',
+    price: 'Precio',
+    step1: '¿Cómo cocinas habitualmente?',
+    step2: 'Nivel de Mantenimiento',
+    maintenanceLazy: 'Bajo / Nulo',
+    maintenanceLazyDesc: 'Sin complicaciones lavado.',
+    maintenanceCare: 'Medio',
+    maintenanceCareDesc: 'Lavado a mano normal.',
+    maintenanceRitual: 'Ritual (Alto)',
+    maintenanceRitualDesc: 'Disfruto del curado.',
+    idealPan: 'Tu Sartén Ideal',
+    selectOptions: 'Selecciona opciones',
+    seeRecommendation: 'Para ver tu recomendación',
+    pro: 'PRO',
+    con: 'CONTRA',
+    masterTip: 'Consejo Maestro',
+    defaultTip: 'Combinar una opción de acero para dorar y una antiadherente para huevos es la base de cualquier cocina eficiente.',
+    stainlessName: 'Acero Inoxidable',
+    stainlessTag: 'El Todoterreno Pro',
+    stainlessPro: 'Eterna y no reactiva. Dorado perfecto.',
+    stainlessCon: 'Requiere técnica (Tª) para no pegarse.',
+    stainlessTip: 'Usa el efecto Leidenfrost: cuando una gota de agua ruede como una perla, está lista.',
+    nonstickName: 'Antiadherente',
+    nonstickTag: 'Máxima Comodidad',
+    nonstickPro: 'Nada se pega. Fácil limpieza.',
+    nonstickCon: 'Dura poco (2-3 años). No fuego alto.',
+    nonstickTip: 'Lávala siempre a mano y usa utensilios de madera/silicona para duplicar su vida útil.',
+    castironName: 'Hierro Fundido',
+    castironTag: 'La Clásica de Siempre',
+    castironPro: 'Retención de calor increíble. Eterna.',
+    castironCon: 'Muy pesada. Requiere curado habitual.',
+    castironTip: 'Se calienta lento, pero una vez caliente es un tanque. Ideal para chuletones.',
+    carbonName: 'Acero al Carbono',
+    carbonTag: 'Agilidad en el Fuego',
+    carbonPro: 'Ligera como el acero, casi como hierro.',
+    carbonCon: 'Se oxida si se deja húmeda. Estética sufrida.',
+    carbonTip: 'Cuanto más negra y fea se pone, mejor funciona. Es el secreto de los mejores woks.',
+    enamelName: 'Hierro Esmaltado',
+    enamelTag: 'Calidad Gourmet',
+    enamelPro: 'Mejor cocción lenta. Preciosa estética.',
+    enamelCon: 'Muy cara. Esmalte frágil a golpes secos.',
+    enamelTip: 'Perfecta para guisos interminables. El esmalte permite cocinar ácidos (tomate) sin problemas.',
+  },
+  schemas: [],
+};

package/src/tool/cookware-guide/i18n/fr.ts

@@ -0,0 +1,164 @@
+import type { ToolLocaleContent } from '../../../types';
+
+export const content: ToolLocaleContent = {
+  slug: 'cookware-selector',
+  title: 'Smart Cookware Selector | Kitchen Utensils Guide',
+  description: 'Interactive guide to choose the best pan or pot based on your cooking style. Iron vs Stainless Steel vs Teflon. Find your perfect tool.',
+  faqTitle: 'Questions Fréquemment Posées',
+  bibliographyTitle: 'Bibliographie',
+  faq: [
+    {
+      question: 'What is the best pan for daily use?',
+      answer: 'For most people, a high-quality stainless steel pan or a well-seasoned cast iron are the best. Stainless is versatile and eternal, while iron offers natural non-stick without chemicals.',
+    },
+    {
+      question: 'Why does food stick to stainless steel?',
+      answer: 'Usually due to insufficient heat or adding food too early. Try the "Leidenfrost effect": heat the pan until a water droplet rolls like a pearl. Then it\'s ready.',
+    },
+    {
+      question: 'How do I know if my pan is safe?',
+      answer: 'Look for "PFOA Free" labels. Cast iron, carbon steel, and stainless steel are the safest and most durable options, as they have no coatings that degrade over time.',
+    },
+    {
+      question: 'What does it mean to "season" a pan?',
+      answer: 'It\'s the process of creating a layer of polymerized oil on the metal (iron or carbon). This protects against rust and creates a natural non-stick surface that improves with each use.',
+    },
+    {
+      question: 'How much should I spend on a good pan?',
+      answer: 'A set of 2-3 medium-high quality pans (stainless or iron) can last 20+ years. It\'s better to invest well in one pan than to buy 5 cheap ones lasting 2 years. Quality over quantity.',
+    },
+  ],
+  bibliographyTitle: 'Bibliography',
+  bibliography: [
+    {
+      name: 'The Flavor Bible - Pairing and Progress in Food',
+      url: 'https://www.flavorprints.com/',
+    },
+    {
+      name: 'On Food and Cooking - Harold McGee (The Science of Cooking)',
+      url: 'https://www.foodscience.org/',
+    },
+    {
+      name: 'Salt Fat Acid Heat - Samin Nosrat',
+      url: 'https://www.saltfatacidheat.com/',
+    },
+  ],
+  howTo: [
+    {
+      name: 'Select your cooking style',
+      text: 'Choose between high heat (searing), delicate (eggs), stews (slow cooking) or quick cooking. Each style has distinct requirements.',
+    },
+    {
+      name: 'Choose the ideal material',
+      text: 'Based on your style, the tool will recommend the best material: iron, stainless steel, copper, or teflon.',
+    },
+    {
+      name: 'Read the characteristics',
+      text: 'Understand advantages, disadvantages, maintenance, and durability. Then choose the specific pan that fits your budget and needs.',
+    },
+  ],
+  seo: [
+    {
+      type: 'title',
+      text: 'Pan Materials: Science and Practice',
+      level: 2,
+    },
+    {
+      type: 'paragraph',
+      html: 'Not all pans are equal. Each material has distinct thermodynamic properties that affect how it distributes heat, what temperatures it tolerates, and how it interacts with food. Understanding these differences is the key to choosing the right tool.',
+    },
+    {
+      type: 'title',
+      text: 'Cast Iron: The Classic',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Advantages:</strong> Excellent heat retention, uniform distribution, natural non-stick (when seasoned), lasts centuries, improves with time. <strong>Disadvantages:</strong> Heavy, requires maintenance, can rust, takes longer to heat, not suitable for prolonged acids.',
+    },
+    {
+      type: 'title',
+      text: 'Stainless Steel: The Versatile',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Advantages:</strong> Durable, requires no maintenance, suitable for acids (wines, tomatoes), easy to clean, versatile, relatively economical. <strong>Disadvantages:</strong> Not naturally non-stick, requires technique (preheat well), uneven heat distribution (better with multi-layer bottom).',
+    },
+    {
+      type: 'title',
+      text: 'Teflon/PTFE: The Convenient',
+      level: 3,
+    },
+    {
+      type: 'paragraph',
+      html: '<strong>Advantages:</strong> Instant non-stick, easy cooking, easy cleaning, economical. <strong>Disadvantages:</strong> Degrades over time and temperature, needs replacement every 3-5 years, unsafe at very high temperatures (>500°F), PTFE safety is debated.',
+    },
+  ],
+  ui: {
+    cookingStyle: 'How do you usually cook?',
+    material: 'Material Type',
+    highHeat: 'High Heat',
+    sear: 'Sear / Seal',
+    delicate: 'Delicate',
+    fry: 'Eggs / Omelets',
+    stew: 'Stews',
+    slowCook: 'Slow Cooking',
+    fast: 'Fast',
+    quick: 'Quick Cooking',
+    recommendation: 'Recommendation',
+    characteristics: 'Characteristics',
+    castIron: 'Cast Iron',
+    stainlessSteel: 'Stainless Steel',
+    carbon: 'Carbon Steel',
+    copper: 'Copper',
+    nonstick: 'Non-stick (Teflon)',
+    advantages: 'Advantages',
+    disadvantages: 'Disadvantages',
+    maintenance: 'Maintenance',
+    durability: 'Durability',
+    heatRetention: 'Heat Retention',
+    price: 'Price',
+    step1: 'How do you usually cook?',
+    step2: 'Maintenance Level',
+    maintenanceLazy: 'Low / None',
+    maintenanceLazyDesc: 'No complications washing.',
+    maintenanceCare: 'Medium',
+    maintenanceCareDesc: 'Normal hand washing.',
+    maintenanceRitual: 'Ritual (High)',
+    maintenanceRitualDesc: 'I enjoy seasoning.',
+    idealPan: 'Your Ideal Pan',
+    selectOptions: 'Select options',
+    seeRecommendation: 'To see your recommendation',
+    pro: 'PRO',
+    con: 'CONS',
+    masterTip: 'Master Tip',
+    defaultTip: 'Combining stainless steel for searing and non-stick for eggs is the foundation of any efficient kitchen.',
+    stainlessName: 'Stainless Steel',
+    stainlessTag: 'The Pro All-rounder',
+    stainlessPro: 'Eternal and non-reactive. Perfect searing.',
+    stainlessCon: 'Requires technique (heat) to avoid sticking.',
+    stainlessTip: 'Use the Leidenfrost effect: heat until a water droplet rolls like a pearl.',
+    nonstickName: 'Non-stick',
+    nonstickTag: 'Maximum Comfort',
+    nonstickPro: 'Nothing sticks. Easy cleanup.',
+    nonstickCon: 'Short lifespan (2-3 years). No high heat.',
+    nonstickTip: 'Always hand wash and use wood/silicone utensils to double its life.',
+    castironName: 'Cast Iron',
+    castironTag: 'The Classic Forever',
+    castironPro: 'Incredible heat retention. Eternal.',
+    castironCon: 'Very heavy. Requires regular seasoning.',
+    castironTip: 'Heats slowly, but once hot it\'s a tank. Ideal for steaks.',
+    carbonName: 'Carbon Steel',
+    carbonTag: 'Fire Agility',
+    carbonPro: 'Light as steel, almost like iron.',
+    carbonCon: 'Rusts if left wet. Rough aesthetics.',
+    carbonTip: 'The darker and uglier it gets, the better it works. Wok masters\' secret.',
+    enamelName: 'Enameled Cast Iron',
+    enamelTag: 'Gourmet Quality',
+    enamelPro: 'Better slow cooking. Beautiful aesthetics.',
+    enamelCon: 'Very expensive. Enamel fragile to hard impacts.',
+    enamelTip: 'Perfect for endless braises. Enamel handles acids (tomato) without issues.',
+  },
+  schemas: [],
+};

package/src/tool/cookware-guide/index.ts

@@ -0,0 +1,24 @@
+import type { CookingToolEntry, ToolDefinition } from '../../types';
+import CookwareGuideComponent from './component.astro';
+import CookwareGuideSEO from './seo.astro';
+import CookwareGuideBibliography from './bibliography.astro';
+
+export const cookwareGuide: CookingToolEntry = {
+	id: 'cookware-guide',
+	icons: {
+		bg: 'mdi:chef-hat',
+		fg: 'mdi:pot-mix',
+	},
+	i18n: {
+		es: () => import('./i18n/es').then((m) => m.content),
+		en: () => import('./i18n/en').then((m) => m.content),
+		fr: () => import('./i18n/fr').then((m) => m.content),
+	},
+};
+
+export const COOKWARE_GUIDE_TOOL: ToolDefinition = {
+	entry: cookwareGuide,
+	Component: CookwareGuideComponent,
+	SEOComponent: CookwareGuideSEO,
+	BibliographyComponent: CookwareGuideBibliography,
+};