What’s the next kitchen item you plan to buy (2025)?

Barriehie said:
I've purchased one of these...
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We’ve owned three or four of these and found them to be…less than advertised - difficult to clean (especially the little plastic gear mechanism around the top - it gets very gunked up with the oily steam that comes off the pan), and not nearly as durable as they say.

After trying pretty much ever oil popper made, we (meaning me) went back to the old saucepan-on-the-stove method.
 
TastyReuben said:
We’ve owned three or four of these and found them to be…less than advertised - difficult to clean (especially the little plastic gear mechanism around the top - it gets very gunked up with the oily steam that comes off the pan), and not nearly as durable as they say.

After trying pretty much ever oil popper made, we (meaning me) went back to the old saucepan-on-the-stove method.
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Thank you. If it turns into a pita I'll find a popcorn pan at goodwill and donate it. Right now I'm using an air popper and you can't flavor as you go so hopefully this will allow more flavor creativity. 👍
 
Barriehie said:
Thank you. If it turns into a pita I'll find a popcorn pan at goodwill and donate it. Right now I'm using an air popper and you can't flavor as you go so hopefully this will allow more flavor creativity. 👍
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My usual way of making “everyday” popcorn is to put in the three kernels first (learned that from my mom), let those pop, then off the heat, toss in the rest of the kernels and let it sit for 30 seconds (ATK says this results in fewer unpopped kernels), then in with as much butter as your heart will handle (from Alton Brown, maybe?), then back on the heat to finish popping, then tossed with salt at the end.

The popcorn will finish popping just as the butter is starting to brown, so you’ll end up with a truly delicious salty-brown-butter-popcorn concoction - make sure you have plenty of paper towels handy for your greasy fingers!
 
TastyReuben said:
My usual way of making “everyday” popcorn is to put in the three kernels first (learned that from my mom), let those pop, then off the heat, toss in the rest of the kernels and let it sit for 30 seconds (ATK says this results in fewer unpopped kernels), then in with as much butter as your heart will handle (from Alton Brown, maybe?), then back on the heat to finish popping, then tossed with salt at the end.

The popcorn will finish popping just as the butter is starting to brown, so you’ll end up with a truly delicious salty-brown-butter-popcorn concoction - make sure you have plenty of paper towels handy for your greasy fingers!
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Thank you.

There’s *every* episode of Good Eats, on VHS, up at the big house. 👍

I get paper towels like this...
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I really like the air fryer. My Dad ( nil by mouth, BTW) bought one before they were all the rage. ( shopping channel and insomnia is so bad a combination specially when you’re hungry but can’t eat) Now with the three kids it’s a life saver. However, partner thinks it’s a fire hazard ( !) pain to clean, though.
 
oldjanie said:
I really like the air fryer. My Dad ( nil by mouth, BTW) bought one before they were all the rage. ( shopping channel and insomnia is so bad a combination specially when you’re hungry but can’t eat) Now with the three kids it’s a life saver. However, partner thinks it’s a fire hazard ( !) pain to clean, though.
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I like mine a lot too. The first one I had I was spraying oil on everything before cooking it and that led to its demise. The oil, via the fan, got *everywhere* you couldn't clean and eventually I had to toss it in the donate box. It still worked I just couldn't deal with what I couldn't reach. My newest one, a Ninja AF101, I got refurbished on Amazon and don't spray everything. I preheat in the microwave and finish up in the air fryer. It's faster, cleaner, and cheaper!
 
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