Magnum Plus Means No More Peppercorns On The Floor

Magnum Plus Means No More Peppercorns On The Floor

Chris Phillips
Aug 21, 2007

We've been limping along for a while now with one of those pepper balls with the black squeeze handles. When we realized we'd rather cook with poor quality pre-ground pepper than face reloading the dreaded pepper ball again, we knew it was time for a change.

We're now the proud owners of a Magnum Plus pepper mill ($43.95, CutleryandMore.com) by Unicorn. Cook's Illustrated calls the Magnum Plus their favorite and we agree that it is among the best.

Filling this pepper mill is so easy -- just twist the neck and pour the pepper into the grinder. No little funnel, no cursing required. The grinding mechanism, made in Italy, gives the cook a wide range of grinds -- from cracked to fine.

They don't call it Magnum for nothing. This professional-strength pepper mill is 9 inches tall, so it doesn't fit into the cabinet. We thought the shiny black plastic grinder looked strange (kinda 80's?) on our kitchen counter, but we're getting used to it. The 6 inch model would be easier to store.

By the way, we'll let the old pepper ball retire gracefully. We'll use it for the white pepper we occasionally grind on to seafood and macaroni and cheese.

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