Tools & Equipment
Page 86
Can I Use a Dutch Oven in Place of a Slow Cooker?
Q: Does a Dutch oven take the place of a slow cooker? I already own a slow cooker that I love and am looking at purchasing a Dutch oven, but I’m not sure if it makes sense to have both. Also, can I do stove to oven with an old coil burner stove, as I’m in a rental? Sent by Jennifer Editor: While these are two different types of cookware, Dutch ovens and slow cookers actually have a lot in common.
Oct 12, 2015
Which Heavy-Duty Food Processor Should I Buy?
Q: My mother’s most-used kitchen appliance is her food processor. She’s a serious home cook and uses the food processor daily for chopping vegetables, making sauces, grating cheese, and just about every other food prep task. She happily used the same classic Cuisinart food processor for 20 years until it broke two years ago.
Oct 1, 2015
5 Alternative Ways to Use a Wok
I invested in a wok a few years ago, mainly to stir-fry and do high-heat cooking. I didn’t make the decision lightly, though, since a wok takes up a fair amount of room and needs care and maintenance to work at its best. I was worried it would only be able to do one thing well, but it’s actually a really versatile piece of cookware!
Sep 28, 2015
Help Me Find a Strainer or Colander That Actually Does Its Job
Q: Why do so many big colanders/strainers function so poorly? Most of them can’t drain out all the water — instead of getting dry pasta or veggies, everything is left in some water that won’t ever drain out of the holes! My mom has an old, beat-up metal one that does work, but we’re not sure why this one drains water properly.
Sep 28, 2015
4 Important Tips for Using Cooking Thermometers
Food thermometers take the guesswork out of cooking and give us some peace of mind and reassurance that food is cooked properly. There’s a wide range of them out there on the market, from simple ones with a dial to fancy digital ones that promise quick results. They’re an important part of cooking, so we’re here to give you some tips for buying, using, and maintaining them. Not all kitchen thermometers are created for the same purpose.
Sep 18, 2015
Why I Chose a Vitamix Blender Over a Blendtec
I once spent a lot of quality time testing three high-end blenders — and I mean a lot of time. My family drank tons of smoothies, I made enough hummus to serve at my cousin’s bridal shower, and I turned pounds of carrots into carrot purée. After the blades stopped whirring, I was faced with a choice: Which one was worth keeping in my kitchen? After some intense hemming and hawing, I chose the Vitamix.
Sep 2, 2015
The Best Thing I Ever Bought for My Dorm Room
Like many colleges, mine had strict rules about what kinds of appliances we could have in our dorm rooms. You could have a mini fridge and a microwave, but toasters, hot plates, and coffee pots with hot plates were forbidden. (Not that we didn’t have a contraband toaster, but that’s a different story.) So that’s why my sophomore year my roommate and I ended up with a travel mug coffee pot.
Aug 18, 2015
8 Small Appliances for Better Dorm Cooking
You might not have access to a kitchen in your college dorm, but don’t rule out cooking just yet. You’ve got options to save you from the cafeteria and those greasy slices of pizza from that place on the corner. With a little creativity and the help of some other small appliances, there’s actually a lot you can cook in your dorm room. Do keep in mind that every school has different rules about appliances that can and cannot be used in dorm rooms.
Aug 17, 2015
Can You Recommend a Food Processor That Slices Well?
Q: We bought a Cuisinart 14-cup food processor a few months ago. When using the slicing blade, any food we slice (carrots, courgettes, eggplant, etc.) ends up turning sideways after about three-quarters of the vegetable has been sliced. That means the last quarter is sliced lengthwise, and you suddenly have very long slices instead of the nice short ones you had at the beginning. Have you experienced this?
Aug 6, 2015
Can I Use a Le Creuset Grill Pan on a Glass Stovetop?
Q: I just signed a lease for a new apartment, which I’m very excited about. I love the place, but the kitchen comes with a glass electric stovetop. I’ve invested in some good Le Creuset pieces over the last few years and they’ve become my go-to cookware. I use my grill pan alone three to four times a week sometimes! What are the rules surrounding using this cookware on a glass stovetop?
Jul 20, 2015
Can I Use an Immersion Blender in a Le Creuset?
Q: Can I use an immersion blender in my Le Creuset pans, or will it scratch the finish? Sent by Tonya Editor: Because there is usually a guard at the end of the immersion blender, the blades usually cannot hit the bottom of a pot or pan. I’ve never had any problems using an immersion blender in my Le Creuset Dutch ovens. Readers, do you use an immersion blender in your Le Creusets? What’s the Difference Between a Dutch Oven and a French Oven?
Jul 17, 2015
3 Things You Should Always Take to a Picnic
I’ve spent many years of my life living in and loving the city of Chicago, where interior spaces are small and people can’t wait for the warmer months (40 below, no thank you). As soon as summer hits, folks flood the parks, beaches, and rooftops to host picnic after picnic. Before you follow suit and head out, make sure you have these three things with you. You’re almost guaranteed to need them!
Jun 30, 2015
Can You Recommend a Good Coffee or Espresso Machine for Under $150?
Q: I am looking for either an espresso machine or a single-cup coffee machine that is very easy and quick to use (like push one button while I get ready for work in the morning kind of quick). And almost more important than the price is that it brews super-hot coffee or espresso. I mean, like so hot I would need to let it cool down for a while before I can drink it.
Jun 29, 2015
What Else Can I Cook in a Paella Pan?
Q: What are some uses for a paella pan, other than just making paella? Sent by Zack Editor: I’m all about multi-use kitchen tools, and a paella pan can absolutely pull double duty; there’s no reason they should be reserved for just one dish. The alternative use that comes to mind is using your paella pan to make roast chicken with vegetables. If you don’t have a wok, consider using it to make a stir-fry.
Jun 26, 2015
6 Ways to Put Ice Cream Scoops to Use
I’m not a fan of unitaskers, so if a gadget finds a permanent home in my kitchen, it’s got to pull its weight and hopefully do more than just its original task. In fact, I get a fun rush when I figure out new uses for gadgets, and ice cream scoops are no exception. I rarely eat ice cream at home, but I proudly own three (yes, three!) different sizes of ice cream scoops and would never give up a single one. I use them constantly for everyday cooking.
Jun 25, 2015
Where Can I Find a Replacement Knob for My Dutch Oven?
Q: I dropped the lid to my five-quart round black enamel Cuisinart Dutch oven, smashing the knob but doing no other damage. Cuisinart does not have replacement knobs. Without a replacement, this renders a $100 pot useless. Had I not acknowledged dropping it, they seemed ready to replace the entire item, which is as silly as not selling replacement knobs. Any advice?
Jun 17, 2015
The Cuisinart Electric Pressure Cooker Is a Trusted Friend in the Kitchen
Item: Cuisinart CPC-600 Electric Pressure Cooker Price: $99.95 Overall Impression: With a bright red pressure indicator and easy-to-understand menu options, this pressure cooker is a no-fuss way to make great food fast. Cuisinart is a big name in small electric appliances, including electric pressure cookers. This is their standard electric pressure cooker. It promises to cut cooking times by up to 70%, but is this machine intuitive enough for a newbie to pressure cooking?
Jun 2, 2015
A Tip for Cooking with Cast Iron on an Electric Stove
Do you worry about cooking with your cast iron skillet on a flat-top electric stove? It’s actually perfectly fine, but it can take a little bit of adjustment to learn how to get the best results from this thoroughly useful pan on an electric stove. Here’s a discussion about overall cast iron skillet care Do you have other tips for using a cast iron skillet on an electric stove?
May 19, 2015
This iPad Stand Has the Gripping Power of a Gecko
Item: Slope iPad Stand from Dekke Price: $44.99 to $49.99 Overall Impression: The gripping power is a bit startling at first (it is extremely grippy!), but the Slope quickly became an everyday fixture in the kitchen. An iPad stand with the gripping power of the mighty gecko, known for its gravity-defying wall-clinging abilities?
May 11, 2015
Here’s How to Buy a Sheet Pan You’ll Use Forever
As someone who wrote an entire book on sheet pan cooking, I’m often asked what kind of sheet pan is best for the job. For something as simple as a sheet pan, there are a surprising number of choices! Here is my advice for finding a sheet pan you’ll love and use forever.
Apr 30, 2015
What’s the Difference Between a Dutch Oven and a French Oven?
What’s not to love about Dutch ovens? They come in bright, beautiful colors; they can go straight from the oven to the tabletop; and you can braise, deep-fry, or even bake bread in them. This kitchen workhorse is usually a sign of a serious cook, and lots of recipes call for using a Dutch oven — but then what is a French oven? Are a Dutch oven and French oven the same thing with different names?
Apr 28, 2015
How Microwaves Heat Your Food
Microwave ovens seem almost magical because they can heat leftovers in just a couple of minutes (in seconds, even), when a conventional oven would take 20 minutes or more. But the technology that goes into microwave ovens isn’t actually magic, but science, practically applied and intelligently designed. Here’s how they work. The microwave oven is made from a few key pieces: Transformer: This converts the electricity from the wall socket to a higher voltage.
Apr 18, 2015
How an Induction Stove Works — And the Right Pans to Use on It
Induction cooking, although not so new anymore, is one of those things that still seems to intimidate a lot of home cooks. If you’re in the market for a new range, you may shy away from one with an induction cooktop because you’re not exactly sure how it works or whether or not your current collection of pots and pans will be compatible. The truth is, it’s not all that complicated! And if your pots and pans are magnetic, you can keep using them.
Apr 16, 2015
When to Use Glass Bakeware and When to Use Metal
Baking a lasagna? A pie? A roast? When you are choosing a pan to bake or roast your food, the pan you reach for shouldn’t just be the first one you can grab, regardless of the material, because some materials great for certain situations and terrible for others. Most of us gravitate towards metal baking sheets when we are baking a batch of cookies, but glass dishes for lasagnas and casseroles.
Apr 15, 2015
5 Restaurant Features I Wish I Had (Plus One I Chose Not to Have)
The Kitchn eschews chef gossip, for the most part, and we certainly aren’t obsessed with the latest New York Times restaurant review. We’ve always focused on home cooking as opposed to the restaurant beat — but that doesn’t mean that we don’t eye restaurants and what we can learn from them. Or, in this case, steal from them, as I wish I could. When it comes to appliances and heavy equipment, restaurants have a thing or two to teach home cooks.
Apr 12, 2015
10 Shopping Carts to Make Trips to the Grocery Store Easier
Before you write these off as something you'd expect to see your grandma pushing, let us assure you that shopping cart designs have come a long way.
Mar 19, 2015
The Pyrex Bug: How Two Sisters Share Their Pyrex Quest
When the Pyrex bug bites, it bites hard. One offhand thrift store purchase turns into a house brimming with Crayola-colored bowls and casserole dishes, as Andrea Lutz knows all too well. Andrea, a reporter for KTVB in Boise, Idaho, spends her off hours hunting down Pyrex in local antique shops and flea markets.
Mar 12, 2015
KitchenAid’s New Stand Mixer Color for 2015 Is Champagne Gold
Every January I go to the Winter Fancy Food Show It’s an impressive, slightly overwhelming experience to navigate enormous halls filled with kitchen and housewares, but it’s fun to see the newest and shiniest goods that brands have to offer. Stopping at the KitchenAid booth is a must, especially to see the newest color(s) for the stand mixers.
Mar 10, 2015
How Do I Downsize My Kitchen Utensils and Cookware?
Q: I recently remodeled my kitchen, and need to downsize the amount of utensils and cookware due to lack of space. How do I decide what to keep? Sent by Kathy Editor: Well, it really depends on what you cook the most! And while you’re not setting up a kitchen from scratch, here’s some helpful posts that talk about essential cookware and utensils that all cooks should have.
Mar 4, 2015
The Chef’s Knife That a Chef Uses at Home
Who: Charlie Marshall of The Marshal Where: Manhattan, New York See his kitchen: Chef Charlie Marshall’s Tiny, Well-Ordered New York City Kitchen Chef’s knives are very personal. We have our own recommendations, but we always love to see what what other cooks use! We noticed Charlie Marshall had beautiful knives when we toured his kitchen, so we wanted to hear a little more about what chef’s knife a chef uses at home! Here’s what he told us.
Feb 18, 2015
Eva Katz’s Favorite Measuring Spoons
Who: Eva Katz of Cook’s Country and My Front Burner Where: Jamaica Plain in Boston, Massachusetts See her kitchen: Cook’s Country Editor Eva Katz’s Homey, Hardworking Kitchen Eva Katz’s favorite measuring spoons do something a lot of other measuring spoons can’t do. Can you guess what it is? They fit into spice jars!
Jan 29, 2015
The 10 Things a Cook’s Country Editor Always Has in Her Kitchen
Who: Eva Katz of Cook’s Country and My Front Burner Where: Jamaica Plain neighborhood in Boston, Massachusetts See her kitchen: Cook’s Country Editor Eva Katz’s Homey, Hardworking Kitchen One of the best parts about visiting people’s kitchens for our Kitchen Tours is the chance to peek at their favorite tools and learn their tricks and tips. We’re always looking for good ideas to steal! So what does longtime Cook’s Country editor Eva Katz rely on?
Jan 29, 2015
Why Do My Cast Iron Pans Smell?
Q: I have several cast iron pans, and this problem exists with all of them. I do everything right, with the possible exception of occasionally using liquid dish soap. When I apply that thin coat of oil recommended before putting it away, the pans smell. There is one drawer in which I keep all the cast iron. I’ve experimented putting only one pan in but a couple days later when I open the drawer, there’s the smell. It’s not the drawer. I’ve proved that to myself also.
Dec 26, 2014
Why I Love The New York Times’ New Cooking App
Over the past few years, I’ve gradually found myself using an iPad more and more in the kitchen. I love the ease of searching for recipes, and simply prop the iPad up on the counter for easy readability. It can get a little messy at times (say, when I’m in wrist deep in scone batter and suddenly need to scroll) but in general it’s a good system. Now, I’m even happier to use the iPad in the kitchen with the release of The New York Times’ Cooking app.
Nov 19, 2014
6 More Ways to Use a Microplane
If you like to cook, it’s hard to imagine life without a Microplane zester. In fact, this little gadget even made it onto our list of The Top 10 Most Useful Kitchen Gadgets! While there’s no other tool that does such a fine job of turning thin citrus skin into fluffy piles of fragrant zest, here are a few more foods that this tool can handle with great finesse. 1.
Nov 5, 2014
The Best Tool for Removing Pumpkin and Squash Seeds
Whether you’re carving mini pumpkins into Jack-o-lanterns or just prepping some butternut squash, scraping out of the seeds and stringy bits around them can be an annoying task. But did you know you can use a kitchen tool you probably already have in your gadget drawer to make the whole process much, much easier? I used to haul out a regular spoon when it came time to remove seeds out of hard winter squash and pumpkins, but it never seemed to do a good job.
Oct 17, 2014
The 6 Kitchen Tools These Two Cooks Love the Most
Who cooks and eats here: Christan Vick and wife Jenna Novic Where: East Atlanta, Georgia See their kitchen: Christan & Jenna’s Blended East Atlanta Kitchen Rent or Own? Own Christan and Jenna’s kitchen is a blend of modern (IKEA cabinets, wire shelving), vintage finds, and family heirlooms. Their 60s style ranch house has limited storage, so everything in the kitchen has to get used regularly to justify the space.
Oct 8, 2014
Can I Still Use a Chipped Enamel Pot?
Q: I have big enamel pot and it is chipped on the inside. Can I still use it if the enamel is off and the black product is showing? Please advise me. I am afraid to use it. Sent by Carol Editor: Readers, do you think the pot is still usable?
Oct 1, 2014
How Moving to Vietnam Taught Me to Simplify My Kitchen
Who cooks and eats here: Allen Coin and me, Lisa Pepin! See the kitchen: What It’s Like to Search for an Apartment (and a Good Kitchen) in Hanoi, Vietnam Where: Hanoi, Vietnam Rent or Own? Rent Living near a restaurant supply store is a dangerous thing. If you’re like me, you’ve gotten good at justifying buying too many loaf pans (they’re only $5!), too many little one-use tools (I can make that dessert I saw on Pinterest!
Sep 24, 2014
Why Does My Food Processor Blade Keep Breaking?
Q: Why does my food processor blade keep breaking? And what model would readers recommend as a replacement? I have had my Cuisinart food processor (I think it’s 11-cup) for a few years, and I use it several times a week. I love it except that every 3 months or so, the blade cracks and a small piece of metal breaks off and ends up in my food. I use it mainly for baby food and dips/spreads such as hummus.
Sep 23, 2014
All The Kitchen Essentials You Need — For Just $310
You can spend the same amount on a single set of knives. Or you can fill your entire kitchen.
Sep 12, 2014
5 Reasons We Love Dansk Kobenstyle Cookware
I think that there may be one type of cookware that has prompted more “What is that?” questions from readers over the years than anything else, and that is Dansk Kobenstyle.
Aug 27, 2014
Should I Throw Out My Rice Cooker Now That the Nonstick Lining is Scratched?
Q: I have a question about heavily-trashed Teflon, although this time not about a frying pan but about a rice cooker insert. I have this years-old but pretty well-working rice cooker with a nonstick (presumably Teflon-coated) inner pan, which now looks very scratched. I know that people have tons of alternative suggestions when it comes to frying pans, but what about this one? If it was up to me, I would stop using the machine as I am completely capable of cooking rice in a normal pan.
Aug 25, 2014
Why I’m Still in Love With These Eazistore Pans, 3 Years Later
One of our favorite jobs, here at The Kitchn, is trying out new products. There’s gimmicky stuff, there’s weird stuff, there’s stuff that never makes it past our inbox, but 3 years ago I put this set of pans to the test These pans make up for Eazistore’s slightly cheesy name 10-fold in performance. They have been the workhorses in my kitchen for years. This set of pans first piqued my curiosity because of their stacking nature.
Aug 18, 2014
11 Smart Ways to Use the Slow Cooker in the Summertime
The slow cooker may be most associated with hearty fall cooking, but as we’ve mentioned before, it’s also a very handy summer tool for keeping your kitchen cool while you stay well-fed. Throw dinner in the pot, walk away, and come back later. We’ve shared a few of our favorite slow-cooker summer meals with you, but we also asked you about your smartest ways to use this magic pot while it’s still too hot to cook.
Aug 18, 2014
What Is Factory-Seasoned Cast Iron?
Most new cast iron cookware comes with a “factory-seasoned” label, but what does that mean? Are you getting the same well-seasoned, nonstick surface that makes your grandmother’s long-used skillet such a treasure? In our tour of the Lodge cast iron factory, we discovered what the factory seasoning process is and the best ways to maintain that initial seasoning. Normal cast iron seasoning is achieved when fats and oils collect on cast iron through regular use.
Aug 13, 2014
Why Do My Seasoned Cast Iron Pans Feel Sticky?
Q: I recently re-seasoned my cast iron skillets and now they are sticky. How can I fix this? Sent by Susan Editor: I find that my pans feel a little sticky if I accidentally use too much oil when seasoning — more than the pan can absorb. Avoid this by wiping your pan with a dry paper towel after you’re finished seasoning to sop up any excess oil. Readers, any other advice?
Aug 1, 2014
At What Temperature Should My Refrigerator Be Set?
A refrigerator’s sole purpose is to keep things cold. Simple, right? But if you’ve ever dug through your crisper drawers to find your carrots have turned into frozen sticks, then you know the pains of having a refrigerator that’s set to the wrong temperature. And one that’s too warm can have adverse effects if your food spoils quickly. Do you know the temperature your fridge should be set?
Jul 29, 2014
Help! Why Won’t My Cast Iron Pan Stay Seasoned?
Q: Yes, ANOTHER cast iron question! I am getting fed up with mine. I have used it dozens of times, and still it refuses to become nonstick with even the greasiest of foods. Also, lately I have been noticing an increasing amount of light spots on the pan (not rust), and a grimy residue that comes off on the paper towel when I wipe it. This grimy residue happens even if I rinse it with water first.
Jul 10, 2014
Faith Blakeney’s Tip For Buying Vintage Enamel Pots and Pans
Who cooks and eats here: Faith Blakeney and daughter Noa Where: Los Angeles, California Rent or Own? Rent Faith’s kitchen is full of sweetness, from her daughter’s colorful paintings to her Indian digestive candies to the colorful swizzle straws I spotted in the silverware drawers. Perhaps the most striking feature of her kitchen, though, is her colorful vintage enamel pots and pans collection. Just look at that tiny yellow one for melting butter!
Jun 12, 2014
3 Practical Ways To Use Squeeze Bottles
You might think that squeeze bottles are only used by chefs in restaurant kitchens to artfully plate chocolate sauce or raspberry coulis, but here are 3 practical ways they can be put to good use in the home kitchen! Squeeze bottles are great because they give you more control than wider-mouth bottles when pouring, allowing you to get just the right amount out. Plus, they’re inexpensive and can be run through the dishwasher when they get sticky or dirty.
Jun 4, 2014
How My Oven’s Delay Start Feature Changed My Life
Technology and I have a love-hate relationship. Once I learn to how use a new device, I really grow to appreciate it, but it’s getting me to try it in the first place that’s the hard part. I hate figuring out technology unless it’s really intuitive, so I usually give up after a few tries to do something the old-fashioned way instead. The same goes for extra or fancy features on kitchen equipment — I just want something to do its basic job.
May 21, 2014
I Finally Found the Perfect Potholder. And It’s Blue Suede, of All Things!
Item: Suede Mitt from Jane Domestic Price: $29 Overall Impression: Surprisingly practical and a really great potholder! I don’t know about you, but I have trouble with oven mitts, hot pads, potholders — whatever you want to call them. These are essential and heavily used in my kitchen, but I’ve never been able to get comfortable with one. Until now. I finally found my all-time perfect, practical, ovenproof potholder, and — bonus! — it’s beautiful too.
May 13, 2014
Should I Buy a Rice Cooker or a Pressure Cooker?
Q: With my student budget, I have to pick and choose my appliances. Should I buy a rice cooker or a pressure cooker? Can one be substituted for the other? Sent by Stephanie Editor: Stephanie, a pressure cooker is able to cook food much more quickly because the higher pressure actually increases the boiling point of water. A rice cooker can’t do this, so you can’t substitute a rice cooker when following a pressure cooker recipe.
Apr 24, 2014
Do I Need to Season My Cast Iron Tortilla Press?
Q: I own a cast-iron tortilla press and use it frequently, but it’s starting to rust! I never thought of seasoning it because it’s not used to cook anything, but am I supposed to? How else could I prevent it from rusting? Sent by Amanda Editor: Yes, try scrubbing away the rust and then rubbing a little oil into the spots. Readers, do you have a cast iron tortilla press? Do you keep it seasoned?
Apr 23, 2014
Should I Buy a KitchenAid or a Kenwood Stand Mixer?
Q: I am shopping for my first stand mixer and have two options: a Kenwood robot and a KitchenAid stand mixer. Price is not a problem since they cost more or less the same, with the Kenwood series having a wide range of prices. Which one would The Kitchn readers choose? The big difference I found between the models I chose are that the Kenwood includes a 6.7 litre bowl, while the KitchenAid machine has a 4.83 litre bowl.
Mar 4, 2014
How I Cook: Anne’s Vinaigrette Technique & Why She Loves Her Mortar and Pestle
Yesterday we explored Anne’s gorgeous rental kitchen, with its packed pantry and pretty details. Today we’re getting a personal look at Anne’s cooking style, including a few of her favorite tools and her special way of making a homemade vinaigrette. Anne is an avid home cook and entertainer. She’ll throw dinner parties for friends at a moment’s glance and is often hired as a food or prop stylist for events in and around Oregon, California and New York.
Feb 26, 2014
What is the Best Way to Mark My Cast Iron Pans?
Q: My boyfriend and I are planning to move in together. We both have our own set of cast iron pans. His items have been used for gluten-ful foods, but I’m on a gluten free diet and my cast iron has never been touched by gluten. How can I mark my pans so that we don’t have to worry about cross contamination? Sent by Jenelle Editor: What about tying some metal wire around the handles on your skillets?
Feb 19, 2014
Can You Help Me Get Over My Fear of the Pressure Cooker?
Q: I am scared to death of my pressure cooker. My first use of my pressure cooker produced stiff, gummy, unchewable venison swimming in flavorless broth. My husband now grimaces at the memory of the Valentine’s Day Venison Turned Pizza Night. Can you help me get over my fears of the dreaded pressure cooker? I am fearful of the pressure and accidentally blowing a hole through the ceiling of my kitchen with the lid. And secondly, I am fearful of a repeat performance of the inedible venison.
Feb 4, 2014
The Temperatures Rubbed Off My Oven Knob! Any Baking Advice?
Q: I’m supposed to bake cookies for work tomorrow night and just noticed that the temperatures have rubbed off the oven knob at my new rental! There is an oven thermometer in the oven, which could potentially be used in a guess and check method for the cookies, but it won’t work for recipes where the temperature changes mid-bake. Any ideas for a quick fix for the problem? Are temperature knobs standard (for example, is a 90 degree clockwise turn always a specific temp)?
Dec 17, 2013
10 Timeless Tea Kettles
Working in my chilly apartment here at the end of October, I’m drawn towards a hot cup of tea to get me through the afternoon (ginger being my favorite). So what better excuse do I need to sleuth out 10 timeless, never-go-out-of-style tea kettles? These stainless steel beauties (and one enamel) are designed to last, with classic styling that’ll outlive trends and changing tastes.
Oct 30, 2013
Any Tips for Dealing with an Overly Steamy Oven?
Q: We’re all familiar with how to deal with ovens that run hot, or cold, or are a little dry — but my oven has the unusual idiosyncrasy of being very ‘wet’! It fills with steam whenever I roast or bake anything, which prevents stuff getting crispy and makes roast vegetables steam into an overcooked mush rather than caramelizing and browning. Do any readers have tips for ‘damp’ ovens?
Oct 29, 2013
Bone Appetit: Skull-Inspired Kitchen Tools
Looking to add a last minute spook to your kitchen for Halloween? Check out these five skull-inspired kitchen gadgets to add a ghoulish flair to your cooking this week. Don’t worry — priced at $30 and under, these spine-chilling frivolities won’t scare your budget. Plus, some are so stylish you’ll want to use them year round! 1. Halloween Skull Spatula, $10 from Williams-Sonoma: This silicone spatula is perfect for whipping up a ghostly confection. 2.
Oct 28, 2013
Help! I Need a Vegetable Peeler That Doesn’t Suck
Q: My last peeler broke, and since then, I’ve bought three others…and they’re all awful! The serrated one barely takes anything off the vegetable (though it’s fantastic at taking skin off my fingers), and the non-serrated ones are ineffectual. Last night’s butternut squash was the last straw — I need help finding a strong and effective peeler! Sent by Christine Editor: Christine, I use and love the OXO Good Grips Swivel Peeler.
Oct 10, 2013
Allegheny Treenware: Kitchen Utensils Made from West Virginia Hardwood
Do you love your wooden tools and utensils? Then you’ll love Allegheny Treenware. This husband-and-wife shop features wooden utensils hand-carved from West Virginia hardwoods, but they don’t stop at wooden spoons; they have hand-carved wooden gravy bowls, butter dishes, even an egg separator!Allegheny Treenware pieces are made from cherry, maple, birch, beech, or walnut, and sanded to a super smooth finish.
Jul 29, 2013
The Best Way to Dry a Cast Iron Skillet
While our party line, here at The Kitchn, is that the cast iron skillet is one of your best friends in the kitchen, I’ve always been a little intimidated by mine. It just seemed so demanding, so finicky. I’d season it and carefully wash it (wait — was I supposed to use soap? Yes or no?) and dry it, but it would still develop spots of rust. And then I found a better way of drying it, and this pan rose once again in my estimation. The best way to dry a cast iron skillet?
May 29, 2013
Get the Most Out of Your Mandoline: Tips and Techniques
Do you have a mandoline hiding in the back of your pantry, just begging to be used? Get into the habit with these recipes and tips for making the most out of this versatile tool. Essentially, you can accomplish much of a mandoline’s work with a steady hand and a sharp knife. However, when slicing up zucchini ribbons and shredding brussels sprouts, mandolines cut prep time down significantly and promise consistent, even results. And they’re fun to use!
May 16, 2013
Do You Season Your Nonstick Pans?
I found a surprising note on the new nonstick pan I purchased. While the instructions noted that the pan had been fully seasoned and was ready for use, it suggested seasoning the pan twice a year to maintain its finish. Hold on a minute, we’re supposed to season nonstick pans?  I had never considered such an idea.
Apr 18, 2013
Red Stitch: Super Cute Handmade Potholders from Holland
Whatever your potholder styleRed Stitch potholders are made in and ship from Holland for €20.00 EUR per pair (about $27 USD). Each potholder is large and flexible, with a terry cloth towel sewn in on one side. They wash beautifully in the washing machine, too!
Mar 11, 2013
The Wisdom of Owning More Than One Set of Measuring Cups and Spoons
I’m a big fan of keeping unnecessary tools and gadgets out of my kitchen, but I find that there’s one item I don’t mind owning a few extras of: measuring cups and spoons. The reason is simple. There are very few recipes that require just one teaspoon of something or don’t need more than one measuring cup. These utensils are used daily in my kitchen, if not several times a day, and they don’t take up a lot of space. So why not have a few extras around?
Feb 11, 2013
Why This Is My Favorite Cake Pan
This old 8-inch round pan is the cake pan I reach for above all others for the simple reason that I know whatever cake I make in it will come out neatly and easily. Why? Because of the slider bar, which completely rotates around the pan, neatly separating the bottom and sides of the cake from the pan. Once a more common feature, it’s rare (although not impossible) to find the slider bar feature these days. Have you ever used one?
Jan 14, 2013