Bodum Yoki: Canisters for Commitment-phobes

Bodum Yoki: Canisters for Commitment-phobes

Chris Phillips
Nov 14, 2006
Buying a kitchen canister set once required a certain amount of commitment. Cooks had to commit to stick to buying a whole set in a certain color and play along with the labels painted on to many canisters: flour, sugar, cookies . . . (As a kid, I always through it was funny that my mom stored popcorn in a canister labeled Coffee.) When I went searching for canisters, I wanted something simple and dishwasher safe. A canister set that would look fine on the countertop, if a guest was helping me make cookies, but would fit into my crowded cabinets. I needed something sturdy since my stone countertops aren't a forgiving surface. I also needed a tight seal, allowing nothing to slip in or out of the container. To top it all off, I didn't want to pay too much. After searching from Kmart to The Container Store, I chose the Yoki storage jars with stainless steel lids from Bodum. They are simple glass containers with a beautiful bit of shine from the lids. They are light and easy to maneuver, but also sturdy enough to withstand the diswasher and a few bumps along the way. The seals have held up well. The style will work in a variety of kitchens. Since they are clear with no writing on them except a small Bodum logo, its easy to see how much of each ingredient is on hand, but some might be bothered by seeing the smears of flour and sugar that dust up the sides of the container. These smart looking Bodum canisters are tall and thin which helps them fit into a tight corner of a cabinet. Best of all these canisters don't even come as a set, New Yorkers can stop by the Bodum Store on W. 14th street and pick out what works best for them and add to the collection over time. While they are somewhat expensive ($10-25 a container) adding a few at a time gave me a chance to test drive a couple and cut down the sticker shock. Last week some readers shared pictures of their spice storage. Ready to show us where you keep the sugar and flour now?
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