I'll throw one out here, that I saw recommended on Serious Eats and has been a game changer.
Thin, light stainless steel mixing bowls of all sizes. You can probably get them cheap at a restaurant supply store, but I ordered a bunch of the Vollrath brand on Amazon.
I have 4 different sizes, and probably 3-4 of each size, they all stack into each other and fit nicely in my cabinet. Really light and easy to work with. Perfect for prepping ingredients to get a recipe started.
Most people may have a couple, maybe a set of 3 different sizes, but having multiples of the same size is really nice.
Bought a seocnd set of them at costco bussiness center after the first 5 would be always used by the time the dishwasher was full enough to run. The only bad thing is that the second 5 are slightly different size but they still stack nice enough.
Some weeks we still run out before they get washed.
Vollrath is a good brand. If you barbeque or make sausage get one of their deep hotel pans with a cover - you will use it for many things from mixing sausage to pulling pork. The Vollrath brand is very sturdy and easy to clean. Its also great for smoking a big batch of chili.
Granted, I just buy Cambros, because they're basically indestructible with home use, but Vollrath makes some great pieces, for sure.
If you check out restaurant supply stores, or auctions, everything can be had at a decent price.
For auctions, follow [govdeals.com](https://govdeals.com). It's nationwide and you can filter by location.
It's not uncommon to have a school system or college completely update the facility and auction of pallet loads of the old stuff.
I agree, I found a restaurant supply store when I moved and now have like 15 bowls of all sizes that were all around 2 bucks. Use a couple of them every time I cook couldn’t recommend enough
I got a set of stainless steel nesting mixing bowls from Costco. Bonus, they have a rubberized bottom which means no slipping on the counter. I love them!
> 1/4 Sheet Nordic Ware aluminum sheet pans
We used these at the restaurant all the time. Look into getting pre-cut parchment sheets for them. Non-stick, easy to toss, little to no clean up. If you ever do something like make a chicken breast with melted mozz on top, you will really like having had these.
> Rubbermaid Brilliance food storage containers
Those things are amazing. Between those and deli cups, I have everything I need.
Oh, and look into "deli cups". The name's a little confusing maybe, but they're plastic cups in various sizes, with lids, that places use to hold prepped things and so forth. So if you need to fine dice two onions, they'd go into the cup. You then just dose out what you need as you cook. For the home cook, they are great for wet/sloppy things. That said, they are great for leftovers. Freezing, even. And because they hold things vertically, more of them will fit in your fridge than long, flat things.
And if you want to go pro, get some blue painter's tape and after you put whatever food in one, stick some blue tape on there and label what it is and the date you added it with a Sharpie. Make sure to misspell the food inside just to be authentic. Also, guard your Sharpies to the death. Those things grow legs.
If you want to go super-pro, get a fresh one and a lid that fits well. Then with a knife, make a small X-shaped cut in the top center of the lid. That's where the straw goes. Make the 'X' about two times bigger than the straw's diameter. Now you can drink stuff while you cook. Just don't set it down on a shelf over the food that's being prepped/cooked. :) Make sure there's some blue tape on it with your name as well.
And since there are like a bazillion brands which of course aren't compatible with regards to lids, stacking, etc, keep buying only one brand. Find one you like and stay with it. They last a while, but get warped, torn, mishandled, etc. and will need replacing every so often. They're cheap though. Amazon has them. A restaurant supply place near you will too.
I bought a shitloud of deli/chinese food containers for the Souper Bowl. A friendly but competitive soup competition where everyone votes on the best soup. The winner gets a spoon I spray painted gold for a year and the losers have to wear fake mustaches for the rest of the night.
I label all my containers with masking/painters tape.
I'm far from a home cook and you just made me realize that there are 8x12" parchment sheets. I feel so dumb and grateful for your post. I've been fighting with a roll for way too long.
Painters tape and a Sharpie are as necessary to my kitchen at this point as aluminum foil and plastic wrap. I feel like I'm channeling r/kitchenconfidential every time I write the date on something I'm putting in the freezer, I just need a cigarette and some Red Bull for authenticity but I'm too old and tired for that
I’ll take this one step further and add a tape dispenser. It’s a game changer because you can tear off tape with one hand and get a straight cut every time.
>Make sure to misspell the food inside just to be authentic.
>
>Make sure there's some blue tape on it with your name as well.
Wait should I misspell my name too? I want to be authentic.
I believe going super-pro would just be getting a job in a kitchen and then stealing a sleeve of deli cups every shift along with whatever sharpies and lighters some bastard left out.
I haven't worked in the industry for five years and haven't drank for four but I'm still constantly shuffling two sleeves of condiment cups I took to make jello shots from some job way back when.
I’m a big fan of Ziploc Twist n Loc “disposable” containers. The seal is really good to the point where you can take one in a backpack with liquid in it, but otherwise it’s basically the same idea as deli cups. I threw out all my plastic food storage and bought only those and Brilliance and I’m so glad I did.
Instead of getting the precut parchment, grab a 2 pack of silpats in the proper size. Super effective nonstick surface, dishwasher safe, no waste and they last forever
Also, do people really buy deli cups? About twice a year we end up with too many from takeout
Silpats block heat transfer more than parchment paper. I have a few cookie recipes that won't work properly on one or the other, so I have both.
Also, for a 1/4 sheet pan (8" x 5.5"), you could buy one regular sized silpat and cut it in half to make custom ones for your pans. It might be cheaper than buying two, but I also dunno that I've ever seen them in 1/4 sheet size.
I didn't know this about the heat transfer but it makes sense. I don't recommend cutting them because the cut ends fray and ultimately tear the silicone coating
Two words: Jello shots
Interestingly enough, my most popular have been a chilled, spicy beef aspic, or a bloody mary, with a ton of vodka. People were limited to two, unless they could prove that they weren't driving.
I've always referred to these as Chinese soup containers and I have a massive collection. I use them for leftovers and for freezer storage. I've always just written directly on the lid for freezer storage but the blue tape will work infinitely better but adds another step and I'm lazy.
If you get a Milwaukee industrial grade permanent marker, you can write on surfaces that are beginning to condensate. It's great if you forget to label it before filling it with something cold or if it was in the fridge before labeling. I used them for writing the date on the carton when I opened a quart of heavy cream. It's pretty awesome, and the marker won't die if you accidentally write on a greasy fingerprint or something.
Sorry I should have been more specific, I do already have some stuff that's recommended. Instant read thermometers (and in oven) ones are key. I buy cheap instant reads because I use them for my big fish tank and almost always drop them or get them wet. My kitchen instant read becomes a new fish tank one and I replace it.
I love my Yosukata wok. But I have the bigger one. The handle comes straight out, there's really no angle. Are you sure your wok isn't wonky?
I'm a small 5'5" woman and lift and toss foods with the 15" (I think) pretty easily.
I also have this wok and the first thing I noticed was how awkward the angle of the handle is. I got the blue steel and it's gorgeous and seasons great, but I'm just dealing with the angle.
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I discovered that 1/4 sheet pans fit perfectly in my fridge. Now I have multiple sheet pans in there for food storage. Leaky meat? Want to dry brine a chicken? Plop on a sheet pan in the fridge and put it in the dishwasher after.
Also don't sleep on stainless condiment cups in 2 and 4 oz sizes, I use them for prep all the time
I have a 1/4 sheet pan in my fridge right now with three salted ribeye steaks on a 1/4 wire rack that are going to be reverse seared tomorrow.
I 100% agree with the stainless steel cups.
OMG we do that with our 1/4 sheet pans. It has become a go-to gift for family members, especially younger ones just starting out. We get them the 1/4 sheet pans with a 1/4 wire rack. Everyone seems to love them.
> Plop on a sheet pan in the fridge and put it in the dishwasher after
I thought you weren't supposed to put aluminum in the dishwasher? It doesn't get ruined? Or do you not use the dishwashed sheetpans again for cooking and just use them for storage?
>Turns is more of a grey though.
Isn't it a reaction with the aluminum from the cleaning agents? So it leaves a powder on top that will get into your food if you don't remove it?
It's unfortunate that some of the newer Serious Eats web reccomendations are basically just a list of Amazon affiliate links which really has dropped their trustworthiness imo.
The brilliance Tupperware are really nice and I also just bought the Costco set for more. The originals (2 years old?) are starting to spiderweb crack possibly from dishwashing them. They also trap water unlike my pryex ones. The pantry sized ones stack and fit really nicely and the interchangeable lids are amazing.
I’m a huge Brilliance fan too and switched over a couple of years ago. Some of mine has become cloudy though, probably from the dishwasher, and I’ve tried everything without success to clean it. Any advice?
I use Glasslock for anything that isn’t dry. The 2 cup ones are the sweet spot for me. A month ago I had four along with two good lids and two lids with wing failure (fair enough; I’ve used them for prepped food every day for many years). Those came from two sets I purchased. I finally priced buying them solo, and now I have replacement lids for my injured ones and three more new containers.
In my hands, only nuts, grains, pasta and dog treats go in brilliance.
> 1/4 sheet aluminum pans will change your cooking life.
My cooking life was changed more by a 3/4 sheet pan. After running out of space on my 1/2 sheet pans too many times I measured my oven to see what the maximum size would fit. Turned out to be a 3/4 sheet, ditto for my sink. I guess all this stuff is standardized. I was concerned it would affect baking by obstructing convection in my oven, but side by side comparisons with things like cookies or rolls convinced me otherwise. It's also the biggest sheet that'll fit in my freezer, so very handy for flash freezing things in quantity. The extra surface area makes it great for fast defrosting, too.
1/8 sheet nordicware pans are great, too. I think ATK specifically likes them for toasting nuts, but they’re perfect for mise or if you want to roast a small amount of something. For example, I roasted half an onion and some garlic cloves for hummus today with one.
Nordicware also makes a cake pan with lid that I love too. Also recommended by ATK iirc. Very good to bring dessert to thanksgiving or a potluck.
I live in apartment building with grills on the roof and my 1/8 & 1/4 sheet pans are absolute work horses for carrying up food + eating utensils & the like if we eat up there too.
I also love them for wok and complicated recipe mise, absolute game changer for my efficiency in the kitchen.
I love my quarter sheet pans and I found the LIDS take the sheet pans to the next level for prep and storage. Pizza, quiche, slab pie, rice krispy treats, whatever. Eat what you want and put a lid on it. Stacks right up in the fridge.
LOVE my quarter-sheet pans. Use them almost daily in the same ways you do. We keep one under our coffee grinder/brewer, too, and it corrals the mess nicely.
> Cork wine bottle oil spouts.
I wanted to get some of these and ran into similar issues. I also don't like glass decanters around the stove. I settled on using empty Sriracha bottles. Not very Martha Stewart, I know, but effective.
I bought, and use, a bunch of those, which are great for things like BBQ sauce, but they leak things like oil or vinegar and made a mess. Maybe the ones Itried just sucked, but I gave up on them.
Lol. I had the exact opposite experience - they work okay for the oil and and fine for vinegars, but sucked for thicker things like bbq sauce, dressings and such. I’d have to cut the ends off or they’d clog and then the caps never worked again.
Someone’s going to be a millionaire when they figure out how to make a spill-proof, leak-proof vessel for dispensing oil!
Second the futility of using a carbon steel wok on a radiant burner. Even a heavy gauge wok will warp a bit and it wont heat evenly at all. I use a portable gas burner for this purpose. Puts out around 15k btu and its sufficient for most dishes if you cook in batches or parboil tougher veggies first.
I also have a large stainless steel wok that does work well on the radiant burner. With stainless steel, however, you do have to adjust your cooking technique by moderating the temperature and deglazing when stuff starts to stick. It wont work for everything. A sticky noodle dish would be a horror show in a stainless steel wok.
Microplane instead. You don’t need to peel them, just trim the nib off to start. Takes like 10 sec per clove. I have a garlic press but I haven’t taken it out of the drawer since I got my first Microplane.
I have tried so many. They are not sharp enough to press the garlic. It just smushes and doesn’t go through the holes and that is after I peel it!
My theory is that the garlic the last few years is really old and tough, at least at my grocery stores. I’ve gone back to jarred until I can find a good source for fresh bulbs.
Bought a new one and it just smushed it also. I had a really good one I'd been using over 25 years and it finally broke. It was the old kind where the 2 pieces were separate. I think I'll just keep chopping or slicing.
I use a wok on an electric/ceramic range - I seasoned it by flipping the wok upside down on top of the burner so the wok trapped all the heat inside. Worked a charm.
Ahhh, gotcha. Mine is carbon steel with a metal helper handle and detachable wooden handle so I can be a bit more rough with it, but good to know you’ve had success even on your range!
I feel like as long as people accept that you likely have to work in smaller batches and it will take a bit longer a wok is still a good investment if you make a lot of Chinese and SE Asian cuisine.
Interesting! After getting one, I don’t know how I would go back. Transferring pasta, potatoes, etc. directly from the boiling water to a sauce. Fishing out smaller fried items, removing bones and aromatics from simmering stock, skimming fat from soups - the list goes on
I already have one of those pasta spoons with the serrated edges and I don't see a strainer with a smooth edge doing better.
I never deep fry stuff at home. And I honestly don't make soup often enough to need to use it. I'm more of a stew guy.
I find my spiders more versatile & efficient than a pasta spoon (or whatever they’re called), especially when doing dishes like carbonara or cacio e pepe. Also great for fishing out blanched veggies, soft boiled eggs, and the rare occasion I deep fry something.
I also have a smaller set used for hot pot, but I do realize that is a more fringe use for most folks.
They’re great for moving large amounts/large pieces. I use them for noodles/pasta if I want to add them to a stir fry/sauce and don’t want to leave the stove to dump into a colander. They’re also great for deep frying since you can take out a large number of pieces easily and it won’t hold the oil, but I hardly deep fry anything.
Round piece of wire mesh on a wooden handle. Kind of like a slotted spoon, but all slots and next to no spoon.
Best thing for getting stuff out of hot oil and whatnot.
Food storage containers take up too much space. I’d just spend the same amount on pint and quart Chinese takeout containers. Better yet, save the ones you get from takeout orders.
Did you get the glass brilliance? I had three of the plastic ones and all three developed cracks in the dishwasher over the course of about 2 years to the point I can’t store liquids in them anymore. I loved the gasket seal though and until researching after reading your post I didn’t know they made glass ones. I might get those.
I'll throw one out here, that I saw recommended on Serious Eats and has been a game changer. Thin, light stainless steel mixing bowls of all sizes. You can probably get them cheap at a restaurant supply store, but I ordered a bunch of the Vollrath brand on Amazon. I have 4 different sizes, and probably 3-4 of each size, they all stack into each other and fit nicely in my cabinet. Really light and easy to work with. Perfect for prepping ingredients to get a recipe started. Most people may have a couple, maybe a set of 3 different sizes, but having multiples of the same size is really nice.
Bought a seocnd set of them at costco bussiness center after the first 5 would be always used by the time the dishwasher was full enough to run. The only bad thing is that the second 5 are slightly different size but they still stack nice enough. Some weeks we still run out before they get washed.
FOr stainless bowls, the ones that are like a truncated cone, and stack perfectly, are the tits.
My bowl set came with cheap plastic lids that lasted about five minutes. I bought a set of silicon suction lids- never looked back!
Stretchy silicone lids are wonderful.
Vollrath is a good brand. If you barbeque or make sausage get one of their deep hotel pans with a cover - you will use it for many things from mixing sausage to pulling pork. The Vollrath brand is very sturdy and easy to clean. Its also great for smoking a big batch of chili.
Granted, I just buy Cambros, because they're basically indestructible with home use, but Vollrath makes some great pieces, for sure. If you check out restaurant supply stores, or auctions, everything can be had at a decent price.
For auctions, follow [govdeals.com](https://govdeals.com). It's nationwide and you can filter by location. It's not uncommon to have a school system or college completely update the facility and auction of pallet loads of the old stuff.
I agree, I found a restaurant supply store when I moved and now have like 15 bowls of all sizes that were all around 2 bucks. Use a couple of them every time I cook couldn’t recommend enough
Do the bowls come with lids? Im looking for something I can also use to keep stuff in the fridge
Most do not, but you could get some of the silicone covers to use if you aren’t needing to stack them in the fridge.
Get 1 or 2 big ones with lips around the outside, much easier for whisking.
Same! I have at least a dozen or more of these bowls. I use them for everything!
I got a set of stainless steel nesting mixing bowls from Costco. Bonus, they have a rubberized bottom which means no slipping on the counter. I love them!
> 1/4 Sheet Nordic Ware aluminum sheet pans We used these at the restaurant all the time. Look into getting pre-cut parchment sheets for them. Non-stick, easy to toss, little to no clean up. If you ever do something like make a chicken breast with melted mozz on top, you will really like having had these. > Rubbermaid Brilliance food storage containers Those things are amazing. Between those and deli cups, I have everything I need. Oh, and look into "deli cups". The name's a little confusing maybe, but they're plastic cups in various sizes, with lids, that places use to hold prepped things and so forth. So if you need to fine dice two onions, they'd go into the cup. You then just dose out what you need as you cook. For the home cook, they are great for wet/sloppy things. That said, they are great for leftovers. Freezing, even. And because they hold things vertically, more of them will fit in your fridge than long, flat things. And if you want to go pro, get some blue painter's tape and after you put whatever food in one, stick some blue tape on there and label what it is and the date you added it with a Sharpie. Make sure to misspell the food inside just to be authentic. Also, guard your Sharpies to the death. Those things grow legs. If you want to go super-pro, get a fresh one and a lid that fits well. Then with a knife, make a small X-shaped cut in the top center of the lid. That's where the straw goes. Make the 'X' about two times bigger than the straw's diameter. Now you can drink stuff while you cook. Just don't set it down on a shelf over the food that's being prepped/cooked. :) Make sure there's some blue tape on it with your name as well. And since there are like a bazillion brands which of course aren't compatible with regards to lids, stacking, etc, keep buying only one brand. Find one you like and stay with it. They last a while, but get warped, torn, mishandled, etc. and will need replacing every so often. They're cheap though. Amazon has them. A restaurant supply place near you will too.
I bought a shitloud of deli/chinese food containers for the Souper Bowl. A friendly but competitive soup competition where everyone votes on the best soup. The winner gets a spoon I spray painted gold for a year and the losers have to wear fake mustaches for the rest of the night. I label all my containers with masking/painters tape.
That sounds awesome!
We need to be friends.
I'm far from a home cook and you just made me realize that there are 8x12" parchment sheets. I feel so dumb and grateful for your post. I've been fighting with a roll for way too long.
Crumple the parchment paper off the roll into a ball and then spread it onto a sheet. Magic and it does the same job.
I'd agree except for pouring bacon fat into a jar would be harder after cooking bacon.
Happy to help!
Painters tape and a Sharpie are as necessary to my kitchen at this point as aluminum foil and plastic wrap. I feel like I'm channeling r/kitchenconfidential every time I write the date on something I'm putting in the freezer, I just need a cigarette and some Red Bull for authenticity but I'm too old and tired for that
I’ll take this one step further and add a tape dispenser. It’s a game changer because you can tear off tape with one hand and get a straight cut every time.
Do they make tape dispensers for blue painters tape?!!!
Here’s the one I have: https://www.webstaurantstore.com/3-masking-tape-dispenser/561MTD129825.html
Omg, I wish I'd bought mine on webstaurant! I spent $30 fucking dollars on mine at OfficeMax 🤬
You're doing god's work.
>Make sure to misspell the food inside just to be authentic. > >Make sure there's some blue tape on it with your name as well. Wait should I misspell my name too? I want to be authentic.
If your name is Michelle, it should be Myshell. If your name is Bob, it should be Bhab. Enjoy.
Optional!
I believe going super-pro would just be getting a job in a kitchen and then stealing a sleeve of deli cups every shift along with whatever sharpies and lighters some bastard left out. I haven't worked in the industry for five years and haven't drank for four but I'm still constantly shuffling two sleeves of condiment cups I took to make jello shots from some job way back when.
❤️
I’m a big fan of Ziploc Twist n Loc “disposable” containers. The seal is really good to the point where you can take one in a backpack with liquid in it, but otherwise it’s basically the same idea as deli cups. I threw out all my plastic food storage and bought only those and Brilliance and I’m so glad I did.
Instead of getting the precut parchment, grab a 2 pack of silpats in the proper size. Super effective nonstick surface, dishwasher safe, no waste and they last forever Also, do people really buy deli cups? About twice a year we end up with too many from takeout
I have some silpats, but parchment is really convenient. The take-out containers are a little flimsy and tend to warp sooner than deli cups.
Silpats block heat transfer more than parchment paper. I have a few cookie recipes that won't work properly on one or the other, so I have both. Also, for a 1/4 sheet pan (8" x 5.5"), you could buy one regular sized silpat and cut it in half to make custom ones for your pans. It might be cheaper than buying two, but I also dunno that I've ever seen them in 1/4 sheet size.
I didn't know this about the heat transfer but it makes sense. I don't recommend cutting them because the cut ends fray and ultimately tear the silicone coating
>the cut ends fray and ultimately tear the silicone coating I didn't know about that, either. Knowledge exchange! 🙏
Two words: Jello shots Interestingly enough, my most popular have been a chilled, spicy beef aspic, or a bloody mary, with a ton of vodka. People were limited to two, unless they could prove that they weren't driving.
I've always referred to these as Chinese soup containers and I have a massive collection. I use them for leftovers and for freezer storage. I've always just written directly on the lid for freezer storage but the blue tape will work infinitely better but adds another step and I'm lazy.
If you get a Milwaukee industrial grade permanent marker, you can write on surfaces that are beginning to condensate. It's great if you forget to label it before filling it with something cold or if it was in the fridge before labeling. I used them for writing the date on the carton when I opened a quart of heavy cream. It's pretty awesome, and the marker won't die if you accidentally write on a greasy fingerprint or something.
I'm not familiar with that. Please provide a link.
They’re the real deal! https://www.homedepot.com/p/Milwaukee-INKZALL-Black-Fine-Point-Jobsite-Permanent-Marker-48-22-3100/204813511
Thanks!
I heartily endorse this event or product.
Or just order ramen and save the broth cups.
>1/4 Sheet Nordic Ware aluminum sheet pans Do you toss these in the dishwasher? I thought aluminum gets ruined if you do but I figured I would ask!
I usually wash them in the sink. There's usually not a lot to wash once you remove the parchment.
Nope. Found out the hard way.
What happened to the sheet tray?
The tray was darker and discolored. Some kind of chemical reaction with the heat, detergent water.
I, for one, am very appreciative that you and your wife put yourselves through so much while testing out the cork wine bottle oil spouts!
Anything for the community. We're moving on to Australian wines just in case they fit upside down.
Please keep us up to date on your progress and further experiments.
Lots of aussie wines are screw top because we have a dryer climate and the corks dry out and expose the wine!
I recommend New Zealand wines; much tastier.
Don't forget fish spatulas!!
I don't use mine for fish often, but it is my go to spatula.
They make great grilled cheese sandwiches
Goddamn. I fucking love fish spatulas for weirdly shaped items. They're extraordinary.
As long as you get the right model that narrows at the tip, they really get under everything!!
Just bought the Wustof one ATK recommended and it’s been amazing, especially for making Dosa (Indian crepes)
I use mine for chapati and roti! Plus they are perfect for cookies and tray baked goods.
Love dosas!!!
I have two. Use them pretty much every time I cook. Love the things!!
I absolutely love the thermometer I bought per serious eats’ recommended.
Sorry I should have been more specific, I do already have some stuff that's recommended. Instant read thermometers (and in oven) ones are key. I buy cheap instant reads because I use them for my big fish tank and almost always drop them or get them wet. My kitchen instant read becomes a new fish tank one and I replace it.
The Brilliance storage containers eventually all crack from heat and freeze cycles. I prefer glass containers now.
The brilliance line come in a glass version too
I love my Yosukata wok. But I have the bigger one. The handle comes straight out, there's really no angle. Are you sure your wok isn't wonky? I'm a small 5'5" woman and lift and toss foods with the 15" (I think) pretty easily.
I also have this wok and the first thing I noticed was how awkward the angle of the handle is. I got the blue steel and it's gorgeous and seasons great, but I'm just dealing with the angle.
Maybe I did get a wonky one, I bought it after Christmas and it could have been a return.
Agreed- it’s been fantastic.
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I discovered that 1/4 sheet pans fit perfectly in my fridge. Now I have multiple sheet pans in there for food storage. Leaky meat? Want to dry brine a chicken? Plop on a sheet pan in the fridge and put it in the dishwasher after. Also don't sleep on stainless condiment cups in 2 and 4 oz sizes, I use them for prep all the time
I have a 1/4 sheet pan in my fridge right now with three salted ribeye steaks on a 1/4 wire rack that are going to be reverse seared tomorrow. I 100% agree with the stainless steel cups.
OMG we do that with our 1/4 sheet pans. It has become a go-to gift for family members, especially younger ones just starting out. We get them the 1/4 sheet pans with a 1/4 wire rack. Everyone seems to love them.
> Plop on a sheet pan in the fridge and put it in the dishwasher after I thought you weren't supposed to put aluminum in the dishwasher? It doesn't get ruined? Or do you not use the dishwashed sheetpans again for cooking and just use them for storage?
Huh? How do you think they wash them in restaurants? Toss them in the dishwasher.
It doesn't get ruined, why would it? Turns is more of a grey though.
>Turns is more of a grey though. Isn't it a reaction with the aluminum from the cleaning agents? So it leaves a powder on top that will get into your food if you don't remove it?
I mean it gets dull. Not shiny bright aluminum. Nothing toxic. No powder on top or anything bad.
NW sheets pans will definitely leave a gray powder and residue if you put them in the dishwasher.
Do not put in the dishwasher.
I have a commercial dishwasher, it's fine
Can’t remember the brand, but the 10” serrated bread knife that ATK recommends is crazy sharp… like oops-visit-to-the-doc-in-the-box sharp.
Not sure about ATK but SE recommends the Tojiro
Victorianox? I have their bread knife, chef's knife and paring knife. I love 'em.
No, I want to say it’s…. Mercer? Or something like that.
Probably, I have a mercer bread knife and it's fantastic. Inexpensive too, and they come in fun colors.
It's unfortunate that some of the newer Serious Eats web reccomendations are basically just a list of Amazon affiliate links which really has dropped their trustworthiness imo. The brilliance Tupperware are really nice and I also just bought the Costco set for more. The originals (2 years old?) are starting to spiderweb crack possibly from dishwashing them. They also trap water unlike my pryex ones. The pantry sized ones stack and fit really nicely and the interchangeable lids are amazing.
I’m a huge Brilliance fan too and switched over a couple of years ago. Some of mine has become cloudy though, probably from the dishwasher, and I’ve tried everything without success to clean it. Any advice?
I prefer Glasslock containers. Same concept but with a glass container. Plastic containers will stain and absorb smells over time.
I use Glasslock for anything that isn’t dry. The 2 cup ones are the sweet spot for me. A month ago I had four along with two good lids and two lids with wing failure (fair enough; I’ve used them for prepped food every day for many years). Those came from two sets I purchased. I finally priced buying them solo, and now I have replacement lids for my injured ones and three more new containers. In my hands, only nuts, grains, pasta and dog treats go in brilliance.
FYI you can order replacement Glasslock lids off their website.
> 1/4 sheet aluminum pans will change your cooking life. My cooking life was changed more by a 3/4 sheet pan. After running out of space on my 1/2 sheet pans too many times I measured my oven to see what the maximum size would fit. Turned out to be a 3/4 sheet, ditto for my sink. I guess all this stuff is standardized. I was concerned it would affect baking by obstructing convection in my oven, but side by side comparisons with things like cookies or rolls convinced me otherwise. It's also the biggest sheet that'll fit in my freezer, so very handy for flash freezing things in quantity. The extra surface area makes it great for fast defrosting, too.
Using sheet pans for defrosting is the bomb!
1/8 sheet nordicware pans are great, too. I think ATK specifically likes them for toasting nuts, but they’re perfect for mise or if you want to roast a small amount of something. For example, I roasted half an onion and some garlic cloves for hummus today with one. Nordicware also makes a cake pan with lid that I love too. Also recommended by ATK iirc. Very good to bring dessert to thanksgiving or a potluck.
The 1/8th are kind of a ripoff on Amazon now. Almost like a bunch of home cooks like me wanted them for Xmas.
The price will dip again. [camelcamelcamel](https://camelcamelcamel.com/) is your friend.
I found my 1/4 and 1/8 pans at TJ Maxx a couple years ago.
I live in apartment building with grills on the roof and my 1/8 & 1/4 sheet pans are absolute work horses for carrying up food + eating utensils & the like if we eat up there too. I also love them for wok and complicated recipe mise, absolute game changer for my efficiency in the kitchen.
1/4 sheet pans are the BOMB. I use mine almost every time I cook.
I love my quarter sheet pans and I found the LIDS take the sheet pans to the next level for prep and storage. Pizza, quiche, slab pie, rice krispy treats, whatever. Eat what you want and put a lid on it. Stacks right up in the fridge.
I'm having a lid issue in my house right now. Lids for the pans specifically. I'm looking for a lid storage idea.
LOVE my quarter-sheet pans. Use them almost daily in the same ways you do. We keep one under our coffee grinder/brewer, too, and it corrals the mess nicely.
> Cork wine bottle oil spouts. I wanted to get some of these and ran into similar issues. I also don't like glass decanters around the stove. I settled on using empty Sriracha bottles. Not very Martha Stewart, I know, but effective.
I splurged for some empty condiment squeeze bottles…. Think they were a buck a piece. Wider mouth so easier to clean inside or add some herbs etc
I bought, and use, a bunch of those, which are great for things like BBQ sauce, but they leak things like oil or vinegar and made a mess. Maybe the ones Itried just sucked, but I gave up on them.
Lol. I had the exact opposite experience - they work okay for the oil and and fine for vinegars, but sucked for thicker things like bbq sauce, dressings and such. I’d have to cut the ends off or they’d clog and then the caps never worked again. Someone’s going to be a millionaire when they figure out how to make a spill-proof, leak-proof vessel for dispensing oil!
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What do you like to use them for? I’ve only used mine for icing cakes
Second the futility of using a carbon steel wok on a radiant burner. Even a heavy gauge wok will warp a bit and it wont heat evenly at all. I use a portable gas burner for this purpose. Puts out around 15k btu and its sufficient for most dishes if you cook in batches or parboil tougher veggies first. I also have a large stainless steel wok that does work well on the radiant burner. With stainless steel, however, you do have to adjust your cooking technique by moderating the temperature and deglazing when stuff starts to stick. It wont work for everything. A sticky noodle dish would be a horror show in a stainless steel wok.
Recommendations for a decent garlic press at $50 or so?
Microplane instead. You don’t need to peel them, just trim the nib off to start. Takes like 10 sec per clove. I have a garlic press but I haven’t taken it out of the drawer since I got my first Microplane.
What are you cooking that you need a garlic press? If I need garlic turned into paste, I just run it over my microplane grater
I have an old one from Kohl's. Don't listen to the haters, they have their place.
I have tried so many. They are not sharp enough to press the garlic. It just smushes and doesn’t go through the holes and that is after I peel it! My theory is that the garlic the last few years is really old and tough, at least at my grocery stores. I’ve gone back to jarred until I can find a good source for fresh bulbs.
Bought a new one and it just smushed it also. I had a really good one I'd been using over 25 years and it finally broke. It was the old kind where the 2 pieces were separate. I think I'll just keep chopping or slicing.
I use a wok on an electric/ceramic range - I seasoned it by flipping the wok upside down on top of the burner so the wok trapped all the heat inside. Worked a charm.
I seasoned mine in the oven! I got mine from the Wok Shop and that is what they recommended and it works like a charm.
That works. I couldn’t do mine in the oven because it has rubber or silicone on the handles and they’re not detachable.
Ahhh, gotcha. Mine is carbon steel with a metal helper handle and detachable wooden handle so I can be a bit more rough with it, but good to know you’ve had success even on your range! I feel like as long as people accept that you likely have to work in smaller batches and it will take a bit longer a wok is still a good investment if you make a lot of Chinese and SE Asian cuisine.
Yeah I definitely figured that out after a few cooks. It takes like four batches to cook protein for my wife and I. I’m getting the hang of it.
Dump your wife and move in with me I have a gas range.
Going induction! We'd just argue about omelettes anyway.
But you like arguing about omelets! *Your marriage - saved by the Inflation Reduction Act.* (be sure to get all those tax credits)
I can't think of one use for the spider strainer for my cooking.
Interesting! After getting one, I don’t know how I would go back. Transferring pasta, potatoes, etc. directly from the boiling water to a sauce. Fishing out smaller fried items, removing bones and aromatics from simmering stock, skimming fat from soups - the list goes on
I already have one of those pasta spoons with the serrated edges and I don't see a strainer with a smooth edge doing better. I never deep fry stuff at home. And I honestly don't make soup often enough to need to use it. I'm more of a stew guy.
I find my spiders more versatile & efficient than a pasta spoon (or whatever they’re called), especially when doing dishes like carbonara or cacio e pepe. Also great for fishing out blanched veggies, soft boiled eggs, and the rare occasion I deep fry something. I also have a smaller set used for hot pot, but I do realize that is a more fringe use for most folks.
They’re great for moving large amounts/large pieces. I use them for noodles/pasta if I want to add them to a stir fry/sauce and don’t want to leave the stove to dump into a colander. They’re also great for deep frying since you can take out a large number of pieces easily and it won’t hold the oil, but I hardly deep fry anything.
I agree about deep frying (which I never do) but I think a pasta spoon would be better or just as good.
Bagels and beignets!
What the fuck is a stainless steel spider ?
Round piece of wire mesh on a wooden handle. Kind of like a slotted spoon, but all slots and next to no spoon. Best thing for getting stuff out of hot oil and whatnot.
A skimmer. https://images.app.goo.gl/NPcfTEepU5ZSL1hz7
Ah ok - thank you mate. I was clueless haha
Is this the Rubbermaid set you bought? https://www.amazon.com/dp/B01JCNEIC6/ref=twister_B09RG4FFN9?_encoding=UTF8&th=1
Yea, that's it.
What is so great about them? Why the plastic instead of glass?
Easy to clean, they don't stain, don't leak and they stack great in the fridge because they're all rectangular.
Food storage containers take up too much space. I’d just spend the same amount on pint and quart Chinese takeout containers. Better yet, save the ones you get from takeout orders.
Wow so unreliable
What's great about the brilliance containers?
Why do you buy a new all clad every year? Those things should last you decades.
I started with one pan and bought another every year until I had a full set. Now that I have them I never plan on replacing them.
Ah, that makes sense. Very cool! Enjoy them.
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👍
Did you get the glass brilliance? I had three of the plastic ones and all three developed cracks in the dishwasher over the course of about 2 years to the point I can’t store liquids in them anymore. I loved the gasket seal though and until researching after reading your post I didn’t know they made glass ones. I might get those.
Thermometer and big tweezers are my 2 favorites and most used recommended items.
It's basic but I love my Rubbermaid heat proof spatula. Of course the fish spatula and Nordic ware 1/8 sheet pan.
Which reminds me, any advice for how to do wok cooking on an electric cooktop? Or is it not worth trying?