I use my drywall mudding tool to scrape my cutting boards and to lift shopped food from the cutting board to the pans.
I use my Spatzle Noodle maker as a potato ricer, and to squeeze the juice from fresh raspberries to make seedless jams and jellies.
I use my vegie chopper as a meet tenderizer.
And a frying pan with 2-inch sides, be it SS, or cast-iron makes a wonderful pan for reducing sauces and liquids, It works better than a soup pot as it has a wider bottom, hence more surface area for steam to evaporate from. It also heats the liquid faster and at a lower temperature, which helps reduce the possibility of burning a delicate sauce.
I use the gas burners on my stove to roast hot-dogs on a skewer, or marshmallows for s'mores if the weather is too bad outside.
I use the spine of my chef's knife in a pinch to pound meat. But the malleet definitely works better.
My claw-hammer and a freezer bag work great for turning graham crackers into crumbs.
My veggie peeler makes a phenominal tool for shaving carrots into a soup. It's also the ideal tool for removing the outside mold from otherwise good cheese.
Seeeeeya; Goodweed of the North