Favorite under the radar kitchen must haves

[Anonymous]

Anonymous wrote:Vintage cast iron: Erie, Wagner, GSW

I find it at thrift stores or online yard sales. It’s already pre seasoned, so it’s easier to reseason. So smooth and nothing sticks.

I have a few vintage cast iron items (besides my main frying pan, I have a small and a large griddle and a small frypan, like big enough for 2 eggs max), and I have a set of cast iron cookware my DS gave me for Christmas. I love the satin smooth surfaces of the really old stuff. I've read that some people use a disk sander on the newer cast iron but I have never tried this.

[Anonymous]

Anonymous wrote:Anyone use a splatter screen? We loved ours at first but so hard to clean.

Yes, I mainly use it for making sauce. I just run a soapy sponge over it (lots of soap), then spray with spay nozzle. Spray one side, flip, spray, flip, repeat Until no soap.

If you do not have a good sprayer, it would be a pain to clean.

My addition to the thread. I print and laminate recipes. I used to just prop them up, then I bought this mini clothespin command stop thing. Put on my wall next to the stove and can hang my recipes. So cheap and so useful.

[Anonymous]

Anonymous wrote:

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.

Np. I have a lodge preseasoned one and everything sticks to it. I have tried to reseal on it multiple times and it never works (I started a thread on this several years ago, got conflicting advice but tried each temp/time listed plus the instructions from lodge itself and was just left with a sticky/tacky pan). Not a fan of cast iron (I have had the same experience with a lodge preseasoned cast iron grill pan).

[Anonymous]

Cheapie electric hand mixer purchased for under $10 to make the perfect mashed potatoes with minimal cleanup. I have a kid who is an absolute mashed potato fiend.

[Anonymous]

Mine is a $10 electric milk frother from Amazon, it makes my morning coffee much more exciting.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Anyone use a splatter screen? We loved ours at first but so hard to clean.

Yes, I mainly use it for making sauce. I just run a soapy sponge over it (lots of soap), then spray with spay nozzle. Spray one side, flip, spray, flip, repeat Until no soap.

If you do not have a good sprayer, it would be a pain to clean.

My addition to the thread. I print and laminate recipes. I used to just prop them up, then I bought this mini clothespin command stop thing. Put on my wall next to the stove and can hang my recipes. So cheap and so useful.

I just put in the dishwasher and don't think about it

[Anonymous]

Anonymous wrote:

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?

It has a wider blade, and really does get all the batter or frosting out. Spatulas never do (but I guess some people like that because they get to lick the bowl!)

https://www.amazon.com/Ateco-1303-Bowl-Scraper/dp/B000KEUKO2

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:
Bowl scraper - gets every last bit of batter out of the mixing bowl

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

It has a wider blade, and really does get all the batter or frosting out. Spatulas never do (but I guess some people like that because they get to lick the bowl!)

https://www.amazon.com/Ateco-1303-Bowl-Scraper/dp/B000KEUKO2

Oh, OK. I have one, but I like it for stiffer/spongier bread doughs. For liquids, I'll take a more-flexible scraper, which for me does a better job of getting all the batter out.

I thought we weren't supposed to consume raw flour any longer because of brain-liquifying e. coli variants?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Scissors- multiple pairs kept in one reliable drawer. I use them for everything, from opening packages to cutting pizza.

Yea, came here to say same. But kitchen ones that can be put in the dishwasher.

I also cut noodles, trim fat off meat, cut up chicken.

+1

I chop handfuls of spring mix into portions manageable for my mouth.

[Anonymous]

Anonymous wrote:Battery-operated handheld frother. I won it at a white elephant exchange, and I use it every day for frothing milk for my coffee.

What do you do to clean it? I got one from my company as part of a holiday gift gasket and I’m not hand washing something to use daily.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Anyone use a splatter screen? We loved ours at first but so hard to clean.

Yes, I mainly use it for making sauce. I just run a soapy sponge over it (lots of soap), then spray with spay nozzle. Spray one side, flip, spray, flip, repeat Until no soap.

If you do not have a good sprayer, it would be a pain to clean.

My addition to the thread. I print and laminate recipes. I used to just prop them up, then I bought this mini clothespin command stop thing. Put on my wall next to the stove and can hang my recipes. So cheap and so useful.

I just put in the dishwasher and don't think about it

I have one and put it in dishwasher!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Battery-operated handheld frother. I won it at a white elephant exchange, and I use it every day for frothing milk for my coffee.

What do you do to clean it? I got one from my company as part of a holiday gift gasket and I’m not hand washing something to use daily.

NP: I rinse mine clean after using (takes a few seconds), turn it on to give it a quick spin to get the water off, and then sit it in the sink rack to dry. Takes less than 30 seconds total.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

Np. I have a lodge preseasoned one and everything sticks to it. I have tried to reseal on it multiple times and it never works (I started a thread on this several years ago, got conflicting advice but tried each temp/time listed plus the instructions from lodge itself and was just left with a sticky/tacky pan). Not a fan of cast iron (I have had the same experience with a lodge preseasoned cast iron grill pan).

I really think vintage is better in this regard. I don't know the history of why, but the old ones are smooth. That's when they become easy to season and re-season. I cannot use the stuff current sold in stores. Even using the same techniques. It's interesting that PP mentioned people are using disk sanders. I could see how that might help, but honestly it's too much work. I now have four different sizes that I've slowly found in the past decade of randomly looking at thrift stores. I would still keep your eye out and be open to trying again if you find one. They aren't cheap! But now they are a kitchen staple. I use one nearly every day.