Favorite under the radar kitchen must haves

[Anonymous]

Anonymous wrote:We use ramekins a lot--small snacks, sauces, syrup, etc. My husband is a condiment fiend so he is always using them for various dipping concoctions.

I rarely use it but DH is constantly using the hand-held juicer for making drinks. It seems like its on the counter all the time.

Also coming here to say ramekins. We have some little Le Creuset ones I think I got from HomeGoods, and we use them constantly.

[Anonymous]

I'm not sure any of my things are under the radar so much as things I'd heard about and thought "Come on, who needs that?"

But a kitchen scale is a joy to own. So much better for messy/sticky ingredients. Even a cheap one is fine.

King Arthur's spice jar measuring spoons are better than whatever you're using now:
https://shop.kingarthurbaking.com/items/measuring-spice-spoons

Need to pit a lot of cherries? I love OXO products, but for cherries, you need this:
https://www.fillmorecontainer.com/cherry-pitter-eachaccess.html

[Anonymous]

https://www.amazon.com/OXO-Grips-Dispensing-Sponge-Holder/dp/B07V8KS5WC/ref=mp_s_a_1_3?crid=2XRYZMUSW5FDK&keywords=oxo+sponge+holder+soap+dispenser&qid=1643599034&sprefix=oxo+sponge+holder%2Caps%2C101&sr=8-3

We bought this recently and it's oddly life changing. We use way less soap and sponge stays way fresher on it. Had to recommend!

[Anonymous]

EZ off under cabinet jar opener

[url]EZ Off Jar Opener - Under Cabinet Jar Lid & Bottle Opener - Opens Any Size Jar - Great for Arthritis - Perfect for Seniors & Weak Hands https://www.amazon.com/dp/B000X6K9J8/ref=cm_sw_r_apan_glt_i_6A0NC378M3GQ8GHNEV25?_encoding=UTF8&psc=1

[Anonymous]

For citrus, the Chef n Force press is the best. I started making cocktails during the pandemic and it is so much better than a reamer.
Kitchen scale - I only bake by weight, consistent results every time.
Microplane rasp grater - I probably use it every day for something or the other. Parmesan cheese, citrus zest, garlic, nutmeg, etc.
Mortar and pestle - can't beat fresh pounded spices for flavor.
Fish spatula
Bowl scraper - gets every last bit of batter out of the mixing bowl
Cast iron skillet

[Anonymous]

Anonymous wrote:For citrus, the Chef n Force press is the best. I started making cocktails during the pandemic and it is so much better than a reamer.
Kitchen scale - I only bake by weight, consistent results every time.
Microplane rasp grater - I probably use it every day for something or the other. Parmesan cheese, citrus zest, garlic, nutmeg, etc.
Mortar and pestle - can't beat fresh pounded spices for flavor.
Fish spatula
Bowl scraper - gets every last bit of batter out of the mixing bowl
Cast iron skillet

How is that different from a rubber scraper/spatula? Link?

[Anonymous]

These aren't the exact ones we have, but we've used our stack of 8 small stainless steel prep bowls every single day for the last 10 years. Ours hold about a cup and are often used outside of the kitchen as well - think kid arts and crafts projects. Get a bunch of them! A restaurant supply place would probably be a better source though.

(not sure why its such a long link)
https://www.amazon.com/OdontoMed2011%C2%AE-Stainless-Steel-Mixing-Bowl/dp/B07B8DG828/ref=sr_1_19_sspa?crid=24AYRMKSJFLKB&keywords=stainless+steel+prep+bowls&qid=1645718557&sprefix=stainless+steel+prep+bowls%2Caps%2C67&sr=8-19-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUE2R1I3S0NGTzBFNjgmZW5jcnlwdGVkSWQ9QTA1Njg1NzEzUkRRWFlTV1VNWVZHJmVuY3J5cHRlZEFkSWQ9QTA0NjM3NzMySUxGSlVGVVlKRDFGJndpZGdldE5hbWU9c3BfbXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==#customerReviews

[Anonymous]

Anonymous wrote:This spatula from Joseph Joseph: https://www.amazon.com/Joseph-UNITG0100SW-Uni-Tool-Utensil-Slotted/dp/B002STMD0Q/ref=sr_1_1_sspa?keywords=joseph+joseph+spatula&qid=1645564720&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyS0hWTVJRQ1NXOVJFJmVuY3J5cHRlZElkPUEwODk5MDUyMjBLOENFWDUxR0M5RSZlbmNyeXB0ZWRBZElkPUEwOTg0Mjk2MlRYRUg2UDZKNVkxSyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Good concept in theory, but it developed weird burn on the edges after using with a hot cast iron pan.
So did other silicone spatulae.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This spatula from Joseph Joseph: https://www.amazon.com/Joseph-UNITG0100SW-Uni-Tool-Utensil-Slotted/dp/B002STMD0Q/ref=sr_1_1_sspa?keywords=joseph+joseph+spatula&qid=1645564720&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyS0hWTVJRQ1NXOVJFJmVuY3J5cHRlZElkPUEwODk5MDUyMjBLOENFWDUxR0M5RSZlbmNyeXB0ZWRBZElkPUEwOTg0Mjk2MlRYRUg2UDZKNVkxSyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Good concept in theory, but it developed weird burn on the edges after using with a hot cast iron pan.
So did other silicone spatulae.

I tried so hard to become a cast iron pan person, but couldn't do it. I couldn't get my questions about seasoning it answered, and eventually just gave up after asking like six times. I use the JJ spatula on a nonstick frying pan and in a pasta pot with no weird burns.

[Anonymous]

Anonymous wrote:

Anonymous wrote:We use ramekins a lot--small snacks, sauces, syrup, etc. My husband is a condiment fiend so he is always using them for various dipping concoctions.

I rarely use it but DH is constantly using the hand-held juicer for making drinks. It seems like its on the counter all the time.

Also coming here to say ramekins. We have some little Le Creuset ones I think I got from HomeGoods, and we use them constantly.

+1

[Anonymous]

Anonymous wrote:Nutribullet- use it for making smoothies, oat flour, almond flour, grinding spices. You can even grind coffee with it in a pinch.
Joseph Joseph garlic rocker press- so much easier to use than a traditional press IMO
The little piggy mini spatulas from Joie, cute, great for getting peanut butter out of jars, also great when you’ve used all your spatulas and need one in a pinch
Corelle- fits in my dishwasher, easy to clean, lightweight, stacks neatly, durable. Never thought I’d be a corelle household but I was tired of chipped dishes.
Breville Barista express- I use it to make coffee every morning, though I don’t always foam the milk. It’s also fun to make lattes for guests.
Cuisinart hot water kettle- you can set the temperature on my model, and I can make tea at the right temp, add water to my espresso for an americano, make pour overs, etc.
Lodge cast iron- I use that baby for everything, and it always turns out good. It’s my largest pan, so Very functional, I store it in my oven so it’s always ready.

+1 for Lodge

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This spatula from Joseph Joseph: https://www.amazon.com/Joseph-UNITG0100SW-Uni-Tool-Utensil-Slotted/dp/B002STMD0Q/ref=sr_1_1_sspa?keywords=joseph+joseph+spatula&qid=1645564720&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyS0hWTVJRQ1NXOVJFJmVuY3J5cHRlZElkPUEwODk5MDUyMjBLOENFWDUxR0M5RSZlbmNyeXB0ZWRBZElkPUEwOTg0Mjk2MlRYRUg2UDZKNVkxSyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Good concept in theory, but it developed weird burn on the edges after using with a hot cast iron pan.
So did other silicone spatulae.

I tried so hard to become a cast iron pan person, but couldn't do it. I couldn't get my questions about seasoning it answered, and eventually just gave up after asking like six times. I use the JJ spatula on a nonstick frying pan and in a pasta pot with no weird burns.

Did you try the Lodge pre-seasoned ones? They are nonstick for me and indestructible.

[Anonymous]

This red disher is the perfect size for standard cupcakes/muffins. It’s also good for big cookies, pancakes, ice cream.

https://www.amazon.com/dp/B0002U33PM

My other one is a box of flat half sheet parchment paper and a few half sheet sheet pans. I use them for everything.

[Anonymous]

Bench scraper to clean counters.

[Anonymous]

Maybe bigger than you were thinking, but our sous vide really elevated our cooking.