Kitchen items you love.

[vernplum]

Ah yes. I have a little Cuisinart spice grinder which I'd be fairly lost without when it comes to making Indian food.

 

[billmarsano]

3 things
1. My Zwilling Pro 8" chef's knife. Sharp because of frequent steeling (with STEEL, not ceramic or diamond). 10 years old and still damn sharp though it has never met a whetstone. I have several other 8" that I like a lot, but they're all way less expensive: I like to see how much knife I can get for how little cash. A LOT, it turns out.
2. My plain, simple, extra-lightweight spring-loaded tongs. I have 6 or so in various sizes, all dirt cheap ($1.99 or so from an outlet store. Probably made in some Chinese prison. They look flimsy but have lasted 30 years. My wife bought the OXO version--overweight and with the usual grease-trapping rubber grips--but she mostly uses mine.
3. 8x8 Swedish dish cloths. Mop up huge amounts of water. Mop up everything else, too, then I rinse 'em under the tap and they're ready for another go. Survive weekly washing-machining well. Hardly use paper towels any more.
Well, a 4th: Temu. Yes, there are plenty of ethical reasons not to do business w/China, but face it: China virtually owns the cookware field. A lot of the stuff on Amazon and almost ALL of the gadgetry advertised on social media is too, but it's being sold through drop-shippers after a triple or quadruple markup.

 

[karadekoolaid]

I'm in the prefer pyrex camp, I'm afraid.

Drop a stainless steel bowl and nothing happens. Well, maybe a dent.
Drop a pyrex bowl, adios.

 

[karadekoolaid]

I have a little Cuisinart spice grinder which I'd be fairly lost without when it comes to making Indian food.

Same here. Best little machine ever!

 

[PAcanis]

I'm in the light weight and durability camp on SS bowls.
I have glass mixing bowls. And I use them for some things, but I can't toss them around like my SS bowls.

 

[TastyReuben]

Why is it better than Pyrex for example?

That’s an excellent question, and I can’t say that I have an answer, but I do know that I have a 3-bowl set of Pyrex mixing bowls (that I’ve had for decades) and a 3-bowl set of Tramontina stainless steel mixing bowls, and I reach for the latter 9 times out of 10.

You’d think I’d evolved some kind of habit around using this one for salads, that one for cakes, etc, but I haven’t. I’ll use them for just about anything, but I nearly always grab the steel ones.

 

[Barriehie]

I almost exclusively use my pyrex ones for bread. I'll put the dough in the oiled bowl, cover it, and then that goes in the preheated to 170 °F / 75 °C oven. The glass keeps the dough from getting to hot since it conveys heat slower than metal and comes out perfect every time.

 

[SatNavSaysStraightOn]

Drop a stainless steel bowl and nothing happens. Well, maybe a dent.
Drop a pyrex bowl, adios.

We have found that metal can and does, part a taste into certain foods. Glass does not.

Plus I very rarely break any of mine. Some are from my Grannie's collection, they have lasted that well.

We just prefer them.

 

[PAcanis]

We have found that metal can and does, part a taste into certain foods.

Showing my age.

There was a program I used to watch as a kid. Family Affair.
"Uncle Bill" had to take care of two kids for some reason or another. But really his butler "Mr French" watched after them quite a bit.

Mr French is tearing lettuce for a salad and one of the kids asks why he doesn't cut it with a knife. Why does he tear it?
Mr French says because the metal of the knife would impart a taste on the lettuce.

The kid then asks, then why are you putting it in a metal bowl?

Words to ponder...


(funny the stuff you remember)

 

[Barriehie]

Yes, non-reactive is a recipe thing.

 

[PAcanis]

Yes, non-reactive is a recipe thing.

But where does the Horta fit in?

 

[JAS_OH1]

I almost exclusively use my pyrex ones for bread. I'll put the dough in the oiled bowl, cover it, and then that goes in the preheated to 170 °F / 75 °C oven. The glass keeps the dough from getting to hot since it conveys heat slower than metal and comes out perfect every time.

I also like glass/Pyrex for bread, and it's easier to see how much rise during proofing.

I'm in the light weight and durability camp on SS bowls.
I have glass mixing bowls. And I use them for some things, but I can't toss them around like my SS bowls.

Metal is also great for using a hand mixer so that there's no risk of chipping with the beater like their would be with glass.

 

[PAcanis]

Metal is also great for using a hand mixer so that there's no risk of chipping with the beater like their would be with glass.

Good point.
I also use a small SS bowl when I'm mixing BBQ sauces. I have no problem setting it on the grill to heat up and stir the sauce. I wouldn't do that with a glass bowl. Even Pyrex.

They both have their uses. But I know which ones I use more. I even threw one out because it had a small hole forming in the side of it. So now I have a big jump between the largest and the next one in line

 

[kaneohegirlinaz]

View attachment 134096

These were a recent purchase, can’t remember who recommended them, but they do work very well and I find I reach for them first out of the myriad spatulas I have.

I have a set of those in Red. love them!

 

[kaneohegirlinaz]

Kitchen Items You Love:
1) Keurig Coffee Maker
2) Natural Gas Cook top (never had gas before, LOVE IT!)
3) Zwilling J.A. Henckels 8" Chef's Knife (actually, DH bought me an entire set of knives - 4 star - love all of them really)

I use all three of these items every single day!