I decluttered my kitchen this year and counterintuitively, I kept one big pot and one big pan and switched to batch cooking. It has changed my life. First, getting rid of all of my small pans made it so easy to get to my pans. I only cook one day a week now. I find that an immersion blender is a space saver and does most of the things that a blender or food processor does. I also re-evaluated food storage. I opted for glass containers that could be used as bakeware, storage, and as mixing bowls. I never knew how much space I was using because I had those three as separate categories in my brain.
@@bartoscar except like mine that have a 3d surface. Lots of places for junk and bacteria. And then a place where the coating strips off and the pan has a grey spot. Edit: Really took it down and it is no longer "3D."
OMG, I have a Cuisinart mini chopper and never realized that there were holes in the top that I could drizzle oil through for perfect salad dressing. Thanks, America's Test Kitchen!
Hi. I keep a pair by the washer n can't reach in to get clothes on the bottom of behind the center post. When I BBQ, those tongs are nearby, just wipe them off n you 're good to go. I just have to remember to return them by the washer after cleaning them. Peace to you and yours
My microwave died a few years ago.. I was saving up to buy one but have found i love my toaster oven!! Not only does the food taste better, i gained a ton of counter space! The tiny sheet pan is great. I also use vintage Fire King pie plates for leftovers. 😃
I bought half, quarter and eighth sheet pans at the restaurant supply store and paid half the price for equal the quality. Love the smaller ones and reach for them constantly. Will never waste $ on expensive ones again. These are total kitchen workhorses….prep, bake, broil, freeze…no warp and no fuss over a ding or scratch when they only cost $5 to $8. Just get them!
I love that! personally I use my cast iron skillet in the oven more often than my sheet pan. Being able to move from stovetop to oven makes it far more versatile
O M G, I have an old Oxo spinner that I use regularly and never knew you could pop off the inner lid! And the white sliding thingy--So that's what it's for! We'll just skip over the fact that I've never really cleaned the lid 😳 Always love your videos and learn even more from the comments!
I'm a Nana and I'm making the move into either a tiny house or a 4 season rv! So I'm binge watching these too! I've downsized twice already and now it's crunch time! If it won't fit it's gotta go, most won't fit! 😂
Totally second the 1/4 & 1/8 sheet pans! Great fir breading & frying too! Smaller pans are great for storage and clean up but long handles are a no no! I normally cook for 4 and I find I use two 14” pans (lodge cast iron & all clad roaster) most of the time!! I really don’t need anything smaller as you can do just about everything with a bigger pan - food has room to roast and not steam as when stuff is too crowded! - but if you’re pan is too small then you’re in trouble. I do use an 8” & 10” non stick pan and a couple of 4 & 8 quart pots too but that’s all. The more I cook the more I streamline what I use in the kitchen
I have a tiny suzy homemaker kitchen and have all those same exact tools. But the best tip for me was the pull apart top on the salad spinner! I didn't know the lid pulled apart. I even paused the video and retrieved the spinner to try it and voila! I've just been letting it dry on the dish drainer and put it away, spots and all. Thank you Lisa!! Love these videos.
Here's something else you may not know. The top part of the lid can be twisted apart and opened to allow cleaning inside it - that's the spinning mechanism, and dirt and grime will get trapped in there. There are videos on YT that demonstrate this. BTW, putting it back together is trickier than it first appears (it must be reassembled in a particular way), so watch the entire video.
Along the same lines of limited space, I would love to see a Gear video on maximizing storage space in small kitchens. Also, on the topic of hand mixers, I love my 6qt Kitchen aid, but if I am making a small batch of meringue cookies, the whisk will not reach just a couple of egg whites. I put the egg whites into the 6 qt stainless bowl, get started whipping them with the Kitchen aid hand mixer and then take over with the full size whisk. Works great.
I fully understand what you mean, for myself I did the Dime trick with my KitchenAid. Look it up on RUclips (KitchenAid Stand Mixer: Dime Test) it may help you get more done with smaller batches. Over time the head of the mixer loosens.
For space saving technique, I like the utensil rail system by Hafele. Also I like the cans to roll forward dispenser at the top of my pantry where it is otherwise wasted space. Who is tall enough to see what is on that top shelf?
I so wish Cuisinart would make a 4 or 5 cup food processor with S and grater/ slicer blade. They made the Tasty which would have been great if the build quality wasn’t terrible.
1/4 size pans are my favorite. Cleans so much easier too. Also if needed i can put two items on different pans and have them in the oven for different lenghts of time.
I like that size, too. Found mine at Sam's Club. Another way to use them, when cooking for 2 is do a pan for each person, with individual preferences of seasonings, sides, etc. Some people like foods extra spicy - HOT, while others don't, for example.
All good suggestions. I got the 1/8th sized sheet pan for when I need to do things like freeze chops etc in my tiny freezer before bagging and putting in the freezer so they don't (hopefully) don't stick together badly among other tasks. Love tongs and have 3 of them, two are coated. One is a 12" Good Grips I got for Christmas a good number of years ago and love them, I have 2 others, one is a Sir La Table version with silicone tips, so a touch slippery but do the job and recently, bought a non coated Good Grips, it and the Sir La Table tongs are 16" long. I have the older variant of the Cuisinart 3 cup chopper for when I just need to chop something small that my 11 cup processor is just too big for. For a long time, I had a white version of the 3 cup model, until the lid broke and no replacement for those, but can get the bowl though, so just replaced with a metallic red one this week and it got used last night in fact for a chicken cutlet for dinner. My 11 cup is the classic DLC 8 model that's been around for almost 40 years. My original one was from 1982, but the lid to that broke and no bowl/lid will fir those anymore so had to replace. That was in 2019 with the current iteration. Even though it's just me, I use it to make dough for pizza quite regularly, and to grind other things, and cheese etc so it gets used a lot. All good stuff, though I don't have as small of a kitchen, it's poorly laid out as it dates to the 20's and had to add an island as a counter next to the stove as I had maybe 32" of space to the left of the sink for a counter when I bought this house in 2016. That meant the stove was all by itself, with the sink all the way across the room and had storage below to the sink's left that I usurped to put in a dishwasher, the best thing I ever did, outside the island, come counter/storage - and got a sheet pan etc vertical storage next to the DW even! Anyway, all good suggestions for many of us that find ourselves with small kitchens or just cooking for 1 or 2. BTW, agree on a 2 Qt pot, and a 3.5-4 Qt pot, have both and often use them regularly.
Same here on the pricing. While they may be nice to have for those with the budget it takes to afford them, my a- lot-less-expensive, various sizes, of cookware perform well for the tasks at hand. A number of years ago I found enamelware pint sized sauce pans to match my quart sized ones. (I have 2 each.) While I have heavy bottomed quart size when scorching is an issue, I usually reach for the enamelware. It heats the contents faster, on my gas stove. It's more quick to react when rapid heat change is needed, too. These enamelware pieces were only a few dollars each. BTW, I have a large collection of castiron cookware. Often, it is the best skillet, pot, Dutch oven, etc. to use to prepare a meal.
Calphalon Tri-ply and Tramontina are two good alternatives that offer nearly equal performance to the All-Clad for a much lower price. In fact, the Tramontina Gourmet Stainless Steel Induction-Ready Tri-Ply Clad Covered Sauce Pan, 2-Quart, was ATK's "Best Buy" in their small saucepan test. (Strangely, though, they only tested two pans: the All-Clad and the Tramontina.)
I love my 2 qt. All-Clad sauce pan, but I have to say the 1 qt. sauce pan I purchased a few years ago gets used WAY more than the 2 qt. I live alone so the 1 qt. is the perfect size for rice, reheating a serving of soup or other leftovers or making a small bit of sauce or gravy. Without a microwave my 1 qt. has become indispensable. And it fits inside the 2 qt., so no extra storage.
I have a 1 qt, 2 qt and 3 qt, plus larger Dutch oven, pasta pot, and restaurant soup pot. The 2qt gets used the most, though I wouldn’t want to do without any of the others except maybe the 3qt. I live alone, too… but I have a great freezer, and freeze leftovers.
I'm really impressed with the electric lunchbox and Shabuki pot. I seldom use my stove now. The Shabuki is essentially an electric pot with a steamer insert, and the electric lunchbox uses steam. I cooked a Cornish hen in my Shabuki and steamed vegetables above it. I bought a small bamboo steamer so now I can have three cooking tiers and do rice at the same time. Yesterday I made a small carrot cake in my electric lunchbox. I was dubious about steaming a cake, and it came out pale, but is delicious! it's moist, cooked through, and delicious!
Tongs are the essential tool most likely to be missing in a home kitchen. I was lucky to learn their usefulness as a teenager working in a restaurant in the 1970's.
These are great tips. I just love my hand mixer and I’m needing a new small food processor. Thank you both so much. I definitely use these tips. I’m also thankful for the blender recommendations. You guys are always right on time. 💗💗💗
Regarding smaller tongs, I stopped using mine when I switch to kitchen tweezer. An average size tweezers are extremely nimble. If you are using the smaller tong, it means you are not that near the flame, so a tweezer would be sufficient while being much more space efficient. Not just that, you can use it to take out individual olives, capers and tiny fish if you want to. The only problem I have is scraping. It’s not as convenient but I use a spoon or fork if I need to scrape. I can eat with the same utensil if I am cooking for myself only. You can eat with the tweezer if you want to as well, I eat noodles with it. I don’t want to go back to chopstick after getting a decent tweezer.
If you want to maximise space, don't own dozens and dozens of tea/coffee mugs. It's amazing how much shelf space you'll make available. And it won't cost you a cent.
The mom and pop cafe here will take your donated cups and mugs. They go through so many and they are truly grateful for them. You can tell which cafes take them bc of the mismatched cups they give you.
Same for me. Interestingly, I solved my storage space issues by switching to 100% batch cooking and only keeping my largest pan. It is counterintuitive but I was able to get rid of 5 or 6 smaller pans and batch cooking cut back on how many nights per week I cook and lowered my electric bill.
@@wishingb5859 ....right now I have kitchen items from my parents, grandparents, ex-husband along with my own purchases, gifts and move out finds. I only use about ten percent of the entire inventory.
@@msr1116 Lucky you! You must have some of the best made and interesting kitchenware around, lol! My favorite work horses are a set of pink Pyrex missing bowls I got back in the 80s from a lady that died in her 90s. My mom saved them for me when she cleaned out the lady's house. I bought a large set of Euro specs Le Creuset back in the 90s and I use the 1.9 liter (2qt) saucepan almost everyday. The rest sit in the cabinet unused.
I use the plastic cutting sheets on my cutting board and then transfer them to bowl or pan. I don’t like the feel of the sheets on the counter, but using them on the board works for me,.
As someone blessed with a gas stove, I've recently transitioned from oven/skillet roasting my peppers to open flame. I'm sure it's not as good as over a wood or briquette fire, but I've enjoyed the results, and renders UNcoated 9-12" tongs an absolute kitchen necessity.
Love tongs! Besides turning and grabbing foods, I'm disabled and they are great for picking up things I drop on the floor in the kitchen! Also good for reaching items on higher shelves. And like you, I prefer one with silicone coating, and one without. I'm in the process of updating my kitchen equipment so I stumbled across your videos at exactly the right time!
I use the very long grill tongs to pull clothes out of the dryer. The dryer is low, situated in a dark corner and deep bending to reach that lone sock in the very back is a skill that I've lost.
I use cast iron all the time. From my old 8 inch fry pan for eggs, to my 14 inch dutch oven. Currently have 4 frypans and 4 dutch ovens. Even have a 16 inch dutch oven that is used outside to fry fish in.
Hi. It would be cheaper to buy a microplaner. Even with arthritis it is easy to use. Also, microplane garlic, onion, choco, nutmeg, cinnamon sticks. Peace to you and yours
Hi. Mr Bear !! Just type in rasp grater n cheese n there are already white a few. Check American Test Kitchen, Review Rasp Type Graters. Not all graters are the same. Peace to you and yours
Most of the things you recommended I already have, such as the 10" cast iron skillet, the hand mixer and tongue. Thanks for helping appreciate them even more.
I like this as a tip for people like my mum who've lost the strength in her hands necessary to do the whooshy lift thing for draining pasta. She's stopped cooking pasta for herself because leaving it to drain under its own weight the pasta goes cold. 👍
I love these videos! My favourite tongs are from when I started cooking over 20 years ago. Edlund 12", heavy-duty, stainless steel, made in the USA. Great length and a terrific grip. As a line cook, they are a great extension of my hands. Great for tossing large quantities of salads. They are not found everywhere, usually only in restaurant supply shops. I have 6 pairs.
I keep my long tongs in the kitchen to help me get things that are too far back in the cabinet or too high for me to comfortably reach. I have a Braun food processor - it has a small bowl that fits inside the big one - and it has variable speed on both the pulse and continuous.
One thing that's changed the organization of my cookware is a 2-set of universal silicone lids. The big one fits my huge cast iron skillet (which has to live on the stove permanently), and the small one fits everything else. They both fit into the wooden plate rack I use for my half- and quarter- sheet pans and the cooling racks that can nest in the pans. Shallow cabinets, but everything fits and is easily accessible.
I'd really love to see an episode on *successful* kitchen items that store ultra-compactly. We all remember saucepans that have removable handles, and have those handles fail off at critical times. Are there any cookware or gadgets that can be stored tightly (i.e. without wasted space) and still be highly usable?
Hi. Rachael Ray makes a stackable set of cookware. Even if the cookware is stackable, I would use squares of bubble wrap in between the pans (cast iron n stainless steel included, they scratch easily). Peace to you and yours
I watch some vlogs from Japan that use ceramic cookware with removable handles for their compact-sized cooktops. They seem to have good quality handles. Here is the first I heard of them ever failing.
Hi. The thing with removable handles is a) you forget where you put the handle, b)the more moving parts, more things get broken. Evaluate your cooking, ask yourself, do I really need that? n why. Remember, a lot of folks moved on from removable handles for a reason. Look into those stackable corner racks that hold like up to 5 pots. Peace to you and yours
I'd like to see that too. Not cookware but I bought a set of Correl plates that look great, are sturdy, and 6 plates stacked are only about an inch high.
I got my first cast iron pan at a yard sale in the 70s ,and is still going strong . It has reproduced five times in my pantry . Always look out for the Dutch ovens there is nothing better .
Tovolo tongs. Took me aboot 10 years to discover them at a local restaurant supply store. Readily available online. So sturdy. Best tongs I've ever used.
For cookware, I only have one deep pan for everything. Was gonna invest on a korean set and it has a removable handle, so I can use the pan and pot pieces as "bowls" if I need to. It's just a bit pricey tho. But so far, living alone, a pan is enough, esp if you got a one burner stove (I have an induction cooker). I have a rice cooker, a microwave, and an oven toaster, so I dont have to rely on my pan all the time. Edit: agree on the cast iron pan. You can use it as something to like a weapon if you need it, like that one in Tangled.
I like the pack of three cheap flexible plastic sheet cutting boards. Use them, pick up and form into a funnel, drop food into pan or bowl, then put the sheet into the dishwasher on the side. They last several years.
They recommend the small sheet pan for the toaster oven. That’s the appliance I could use instead of heating the big oven for one item. Will search their videos for a recommendation.
Would also like to suggest the 3.5qt kitchenaid stand mixer 😊 it's not as powerful as the original or pro models but still works with most recipes and a little easier & lighter to move around
The 9-inch tongs by OXO are a must for me. I use them for sautéing vegetables, caramelizing onions, scraping fond from the bottom and sides of a Dutch oven when making a red secure, etc. Any home cook would benefit from having them as an asset in the kitchen.
Had that mixer for like 8 years. It doesn't come out all the time, but man is it useful. I've thought about getting a stand mixer, but just haven't been able to justify it with how well this thing works. If I decide to start doing more baking, maybe.
I’d love to see an episode on how to store grilling paraphernalia if you don’t want to store it outside or have space in the kitchen. Between tongs, long spatulas, gilling basket, etc this is a storage issue for me since the grill is outside a slider off the dining room. That room holds only a dining table and chairs.
2 года назад+1
You need a cart outside. Like a small cabinet or someone's old kitchen counter section. Just leave all that stuff out there covered like the bbq
Love all the space saving items you suggested. I have to try them. Love my cast iron skillet I have two of them, it's just like you said it's wonderful to have.
@@sandrah7512 Huh? No, I never suggested 6 mins of real-time whipping. That is a red-herring. I wanted to see those numbers go by real fast. I think that would be "mildly humorous".
So I have to buy more smaller equipment to save space? Unfortunately for my situation, the person who designed my kitchen had only a superficial notion of what a kitchen is for.
The 9” tongs are great for using at the table, too. They serve many things with less mess than a serving spoon. We have a whole little collection of them.
I love my Cuisinart stainless-steel saucepans in 1, 2 & 3q. Affordable too! They have glass lids with strainer rims for easy draining. Smaller 2 came with set of cookware, 3q got online. I love being able to see through lid while cooking!
I do find with the OXO tongs the silicon coated pincers deteriorated after about a year. They are great for non-stick pans, but I still prefer the uncoated style. ( My choice is get a couple pairs form a restaurant supply place or Smart And Final for about $5 each or less. The ones I have are at least 5 years old.
I would never be able to live with out my cast iron pans. My kitchen is the size of yours Hannah! I have all the size of cast iron most of them came from my grandmother I LOVE THEM.
LOVE the small salad spinner! I happen to have an unbranded one I picked up from a thrift store that works as good as the Oxo (absolutely no markings of any kind, sadly, so I can't find another - would have loved to buy addl ones for family). My larger one is, of course, the Oxo - perfect when prepping for a crowd.
Vlogs from Japan and videos of optimal space utilization in RVs and campers have ideas of coping with really compact kitchens, and show the multi use appliances that are available. Immersion blenders with various attachments allow for more versatility. (Off topic but the blonde gal reminds me of Michelle Phillips from The Mamas and Papas in the 1960s.)
Agree with 2 quart All-Clad saucepan. Mine is almost 20 years old and is in perfect shape. You can give this to you great grandkids. Ans she forgot one critical thing: It is induction capable, and because of it's efficiency and safety, induction is the future of cooking (I have both induction and gas in my kitchen). Induction is twice as efficient as regular electric cooktops, and it infinitely more precise. I know on my induction cooker, a 5 out of 20 is just boiling.
I tried making do with just a hand mixer for a long time and it kept me from baking bread very often as kneading bread by hand is a PITA. Kitchenaid makes a smallish stand mixer, IIRC its 3 1/2 quarts, that I got which handles my small bread making projects wonderfully and it doesn't take up that much space.
I’d like to add that Lodge Cast Iron skillets are also available with Dual Handles. Two short, helper sized handles, which take up a little less space and fit better in the oven. OXO quality can’t be beat.
Im loving this series, and I'd love more of this and also multipurpose tools. Im making the move into either a tiny house or a 4 season rv. Space will be seriously limited! Love you gear heads!❤
I had used cast iron fry and bake pans for years. However, as I got older, I found that my wrists and hands hurt due to the weight of the equipment. Finally, I stopped using cast iron and instead must use the lighter weight coated fry and glass pans. I do, however, miss cooking with cast iron.
Hanna, please ask one of your crew to wash some dishes in your sink and see how often they bang their forehead on the upper cabinet. Now for the positive: Good job on the tongs advice. Clamshells are best overall. You should actually advise AGAINST other styles in general. The bent wire tongs with loop handles are good for when you have one guest you don't like, because you will drop at least one steak. Good advice re the hand mixer weight, expense, its speeds and wire blades. Also for the smaller food processor. I got a smaller one, not for space, but because it is much lighter to move around. My household hint: Never buy a garlic press. Instead get a medium pattern Microplane. Then you can prepare garlic, zest citrus, grate hard cheeses, and grate whole nutmeg with one tool. Microplanes just rinse off under cold water whereas cleaning a garlic press is like fighting a ground war.
I found one of those fold-down silicon salad spinners on Amazon that just fits inside my skillet for storage. Works great and takes up very little space.
I bought ATK's best buy cookware set. Tramontina...which I Love. The small sauce pan that Hannah starts with, I use a lot. My kitchen is on the small side, but ATK has talked me into a lot of amazing appliances. Utilizing ever square inch of counter space is important.
I have a small Cuisinart that I received as a gift in the 90's! It has attachments just like my large food processor, and I use the little one more. My 10" cast iron pan belonged to my grandmother, and was made in the 1930's.
After 50 years of cooking, I agree with your suggestions. I do like a small cutting board for chopping garlic and lemons but I need a large one for cutting up a chicken.
I have that same exact cutting board and use it for cutting up chicken, putting the joints in a bowl as they are separated. I like the fact that it's gentle on my knives & fits in my lone sink on an angle. I can use super hot water/soap and scrub it and know it's sterilized enough for the next round of veges or whatever. I love my wood boards too but they are bigger, heavier and require an oil treatment every so often. I've been cooking for 50+ years too 🍳
I have to laugh at how things have upsized over the years... 2-quart saucepans, 10-inch skillets, and hand mixers are the standards everybody used 50 years ago, unless you had a really big family! 12-inch skillets still seem like restaurant ware to me, and 4-quart saucepans apparently came into their own sometime after I gave up looking for them anymore (some 30 years ago). I didn't know 1/8 sheets even existed; I'm going to have to look into getting some of those.
They are also called toaster oven sheet pans. Shop around as these vary widely in price and quality. Sometimes the most bang for the buck is to shop for a set of baking pans for a toaster oven. Especially if you've downsizing to a toaster oven for most of your baking/roasting needs. I bought a relatively inexpense set for our Colman Camping Oven. So far, pleased with the results. Hope this helps.
A non-stick 2 quart pan comes in handy for making pudding and mac n cheese. I probably have too many pans due to trial and error but there is always Goodwill to donate to.
The 1/8 sheet pan was a game-changer for me. I didn't get the NordicWare, but an off-brand that included a wire rack. Perfect for single folks and fits easily in the sink for washing.
Couldn't agree more about the 1/4 sheet pan size since there are just us two ,we use them daily so they (3) just live on the counter.Also we have racks that fit inside them that are super handy.Didn't know 1/8 size are available,may have to try one.Thanks you two and keep up the good work.
I got stopped at the 2 qt sauce pan for $197. You are obviously speaking to those who have higher end incomes. My retirement income is no where near this price point, and I suspect there are many others who would not spend $197 for a pan like this. My $30 pans do everything I need.
While my Cuisinart Mini Chopper was still under warranty the company replaced it because the shaft the blade attaches to rusted. Now that the warranty is up, it has rusted again. It is a design flaw in that water stays up inside the blade. It was ok until I stopped drying it with a q-tip every time I washed it. Rusty kitchen equipment …I don’t think so!
I have that smaller Oxo cutting board with the silicone Stoppers on the ends on my Amazon shopping list right now! I'm guessing it's time to hit the button! Thanks as always for your research and information.
Thanks for the video. I find the hand mixers I've used spin way too fast even on the low setting. I like the tongs without the coatings but only use them for hot food.
When I finally had enough money to get myself some good sauce pans, (and I noticed we had been eating the Tfal coating) I bought the pans I wanted, not a set. I had 4 growing sons and their father so I got a couple sizes of dutch ovens as I did not need any small pans. Since then I have a 2 quart Logastena from Value Village and some Le Creuset pots from Value Village. I am a big fan of cast iron. My kitchen is overwhelmed with large appliances, but I need them. I'm trying to remodel the kitchen and that is the biggest conundrum .
I use tongs in my kitchen daily. For reasons Hannah mention, and more. I use them to take certain hot foods (e.g., bread) out of the oven. For lifting a hot lid off a pan. And I’m rather short, so I use them to get items out of the cupboard. And I didn’t know the top to the salad spinner came apart for washing. And OXO is my go-to brand.
I cannot believe I've gone this long without knowing you can just wash your herbs in the salad spinner. I've been rinsing them upside down under the faucet and just shaking them for decades. 🤡
Couldn’t agree more on the skillet front with Lisa. I’ve cooked on just about every type of skillet and fry pan material from stainless to non-stick to carbon steel and cast iron. If I could only keep one pan, I’d go for my cast iron. Unless I had to travel with it, then carbon steel all the way haha
Those are nice products and some of them I could use in my small kitchen and the coated tongues are one item I need to use with cookware I don't want to scratch.
Sad to see the Homer bottle opener gone from the side of the fridge, but now we've got the mystery of what that blue thing is supposed to be. Love my 10" cast iron - my go to for most things unless I'm making a giant cast iron pizza!
I decluttered my kitchen this year and counterintuitively, I kept one big pot and one big pan and switched to batch cooking. It has changed my life. First, getting rid of all of my small pans made it so easy to get to my pans. I only cook one day a week now. I find that an immersion blender is a space saver and does most of the things that a blender or food processor does. I also re-evaluated food storage. I opted for glass containers that could be used as bakeware, storage, and as mixing bowls. I never knew how much space I was using because I had those three as separate categories in my brain.
I love how relaxed these little episodes are.
Me too. It is like having a few girl friends over for a cup of tea.
Good to know that discolored sheet pans are normal. I thought I was ruining mine with stuck on spots 😆
They're actually better when they're darker! Dan did a short video about it
@@bartoscar except like mine that have a 3d surface. Lots of places for junk and bacteria.
And then a place where the coating strips off and the pan has a grey spot.
Edit: Really took it down and it is no longer "3D."
I consider them “seasoned”.
ruclips.net/video/hrufGZsP-jo/видео.html here’s a super good video on why dark pans are actually better for even browning
Better browning!
OMG, I have a Cuisinart mini chopper and never realized that there were holes in the top that I could drizzle oil through for perfect salad dressing. Thanks, America's Test Kitchen!
funny but tongs come in handy if your short and can’t reach stuff in cub boards another great video
Me too!! I thought I was the only short person who uses tongs to each stuff in the cupboard!!!
I keep a long pair for picking things up from the floor, since bending that far down is difficult sometimes.
Hi. I keep a pair by the washer n can't reach in to get clothes on the bottom of behind the center post. When I BBQ, those tongs are nearby, just wipe them off n you 're good to go. I just have to remember to return them by the washer after cleaning them. Peace to you and yours
Lol, I use the coated ones to get things out of the cupboards!
I have utilized the wooden spoon and tong combo for tricky situations on occasion.
As a single person this is s very tool helpful. More of the smaller stuff for us cooking for one people ... Please.
My microwave died a few years ago.. I was saving up to buy one but have found i love my toaster oven!! Not only does the food taste better, i gained a ton of counter space! The tiny sheet pan is great. I also use vintage Fire King pie plates for leftovers. 😃
I bought half, quarter and eighth sheet pans at the restaurant supply store and paid half the price for equal the quality. Love the smaller ones and reach for them constantly. Will never waste $ on expensive ones again. These are total kitchen workhorses….prep, bake, broil, freeze…no warp and no fuss over a ding or scratch when they only cost $5 to $8. Just get them!
Restaurant supply stores are to a foodie what a candy or toy store is to a child.
I love that! personally I use my cast iron skillet in the oven more often than my sheet pan. Being able to move from stovetop to oven makes it far more versatile
@@msr1116 SO AGREE! Unfortunately the one in my town is only open until 2 PM, what's up with that???
I use my tongs for squeezing limes and lemons. Stick them into a cut side and twist.
O M G, I have an old Oxo spinner that I use regularly and never knew you could pop off the inner lid! And the white sliding thingy--So that's what it's for! We'll just skip over the fact that I've never really cleaned the lid 😳 Always love your videos and learn even more from the comments!
We’re 2 grandmas and a Golden Doodle and Poochon are moving into a 21 ft Camper Van! Guess how badly I needed this right now!
I'm a Nana and I'm making the move into either a tiny house or a 4 season rv! So I'm binge watching these too! I've downsized twice already and now it's crunch time! If it won't fit it's gotta go, most won't fit! 😂
Totally second the 1/4 & 1/8 sheet pans! Great fir breading & frying too!
Smaller pans are great for storage and clean up but long handles are a no no!
I normally cook for 4 and I find I use two 14” pans (lodge cast iron & all clad roaster) most of the time!!
I really don’t need anything smaller as you can do just about everything with a bigger pan - food has room to roast and not steam as when stuff is too crowded! - but if you’re pan is too small then you’re in trouble.
I do use an 8” & 10” non stick pan and a couple of 4 & 8 quart pots too but that’s all.
The more I cook the more I streamline what I use in the kitchen
I have a tiny suzy homemaker kitchen and have all those same exact tools. But the best tip for me was the pull apart top on the salad spinner! I didn't know the lid pulled apart. I even paused the video and retrieved the spinner to try it and voila! I've just been letting it dry on the dish drainer and put it away, spots and all. Thank you Lisa!! Love these videos.
I have that exact small salad spinner and I had no idea it pulled apart, either. Ha-ha!
@@jeanvignes Same here!
Here's something else you may not know. The top part of the lid can be twisted apart and opened to allow cleaning inside it - that's the spinning mechanism, and dirt and grime will get trapped in there. There are videos on YT that demonstrate this. BTW, putting it back together is trickier than it first appears (it must be reassembled in a particular way), so watch the entire video.
"tiny suzy homemaker kitchen" Love it!
Along the same lines of limited space, I would love to see a Gear video on maximizing storage space in small kitchens. Also, on the topic of hand mixers, I love my 6qt Kitchen aid, but if I am making a small batch of meringue cookies, the whisk will not reach just a couple of egg whites. I put the egg whites into the 6 qt stainless bowl, get started whipping them with the Kitchen aid hand mixer and then take over with the full size whisk. Works great.
Absolutely! Same!
I fully understand what you mean, for myself I did the Dime trick with my KitchenAid. Look it up on RUclips (KitchenAid Stand Mixer: Dime Test) it may help you get more done with smaller batches. Over time the head of the mixer loosens.
@@DoubleMDownie I've already done the dime trick, but with the 6qt bowl, sometimes it's just hard to get started with a small amount of egg white.
For space saving technique, I like the utensil rail system by Hafele. Also I like the cans to roll forward dispenser at the top of my pantry where it is otherwise wasted space. Who is tall enough to see what is on that top shelf?
I so wish Cuisinart would make a 4 or 5 cup food processor with S and grater/ slicer blade. They made the Tasty which would have been great if the build quality wasn’t terrible.
1/4 size pans are my favorite. Cleans so much easier too. Also if needed i can put two items on different pans and have them in the oven for different lenghts of time.
I like that size, too. Found mine at Sam's Club. Another way to use them, when cooking for 2 is do a pan for each person, with individual preferences of seasonings, sides, etc. Some people like foods extra spicy - HOT, while others don't, for example.
All good suggestions. I got the 1/8th sized sheet pan for when I need to do things like freeze chops etc in my tiny freezer before bagging and putting in the freezer so they don't (hopefully) don't stick together badly among other tasks. Love tongs and have 3 of them, two are coated. One is a 12" Good Grips I got for Christmas a good number of years ago and love them, I have 2 others, one is a Sir La Table version with silicone tips, so a touch slippery but do the job and recently, bought a non coated Good Grips, it and the Sir La Table tongs are 16" long.
I have the older variant of the Cuisinart 3 cup chopper for when I just need to chop something small that my 11 cup processor is just too big for. For a long time, I had a white version of the 3 cup model, until the lid broke and no replacement for those, but can get the bowl though, so just replaced with a metallic red one this week and it got used last night in fact for a chicken cutlet for dinner. My 11 cup is the classic DLC 8 model that's been around for almost 40 years. My original one was from 1982, but the lid to that broke and no bowl/lid will fir those anymore so had to replace. That was in 2019 with the current iteration. Even though it's just me, I use it to make dough for pizza quite regularly, and to grind other things, and cheese etc so it gets used a lot.
All good stuff, though I don't have as small of a kitchen, it's poorly laid out as it dates to the 20's and had to add an island as a counter next to the stove as I had maybe 32" of space to the left of the sink for a counter when I bought this house in 2016. That meant the stove was all by itself, with the sink all the way across the room and had storage below to the sink's left that I usurped to put in a dishwasher, the best thing I ever did, outside the island, come counter/storage - and got a sheet pan etc vertical storage next to the DW even!
Anyway, all good suggestions for many of us that find ourselves with small kitchens or just cooking for 1 or 2.
BTW, agree on a 2 Qt pot, and a 3.5-4 Qt pot, have both and often use them regularly.
I used my good grips tongs to pull a black snake out of the birdhouse. Worked great!
Preparing to live in a 4-window skoolie...this was a great video.
I'm not paying $197 for a pot though.
Same here on the pricing. While they may be nice to have for those with the budget it takes to afford them, my a- lot-less-expensive, various sizes, of cookware perform well for the tasks at hand. A number of years ago I found enamelware pint sized sauce pans to match my quart sized ones. (I have 2 each.) While I have heavy bottomed quart size when scorching is an issue, I usually reach for the enamelware. It heats the contents faster, on my gas stove. It's more quick to react when rapid heat change is needed, too. These enamelware pieces were only a few dollars each.
BTW, I have a large collection of castiron cookware. Often, it is the best skillet, pot, Dutch oven, etc. to use to prepare a meal.
Calphalon Tri-ply and Tramontina are two good alternatives that offer nearly equal performance to the All-Clad for a much lower price. In fact, the Tramontina Gourmet Stainless Steel Induction-Ready Tri-Ply Clad Covered Sauce Pan, 2-Quart, was ATK's "Best Buy" in their small saucepan test. (Strangely, though, they only tested two pans: the All-Clad and the Tramontina.)
I love my 2 qt. All-Clad sauce pan, but I have to say the 1 qt. sauce pan I purchased a few years ago gets used WAY more than the 2 qt. I live alone so the 1 qt. is the perfect size for rice, reheating a serving of soup or other leftovers or making a small bit of sauce or gravy. Without a microwave my 1 qt. has become indispensable. And it fits inside the 2 qt., so no extra storage.
Yeah, I have a 1qt and a 4 qt and never think ‘I really need a 2.’ But I might be weird. :D
I have a 1 qt, 2 qt and 3 qt, plus larger Dutch oven, pasta pot, and restaurant soup pot. The 2qt gets used the most, though I wouldn’t want to do without any of the others except maybe the 3qt. I live alone, too… but I have a great freezer, and freeze leftovers.
I'm really impressed with the electric lunchbox and Shabuki pot. I seldom use my stove now. The Shabuki is essentially an electric pot with a steamer insert, and the electric lunchbox uses steam. I cooked a Cornish hen in my Shabuki and steamed vegetables above it. I bought a small bamboo steamer so now I can have three cooking tiers and do rice at the same time.
Yesterday I made a small carrot cake in my electric lunchbox. I was dubious about steaming a cake, and it came out pale, but is delicious! it's moist, cooked through, and delicious!
@@SuzanneU thanks for your comment, I had never heard of an electric lunchbox, and looked it up. What a great concept!
Tongs are the essential tool most likely to be missing in a home kitchen. I was lucky to learn their usefulness as a teenager working in a restaurant in the 1970's.
I wish the mini food processor also came with the grating and slicing attachment of the bigger relatives😕
These are great tips. I just love my hand mixer and I’m needing a new small food processor. Thank you both so much. I definitely use these tips. I’m also thankful for the blender recommendations. You guys are always right on time. 💗💗💗
Regarding smaller tongs, I stopped using mine when I switch to kitchen tweezer. An average size tweezers are extremely nimble. If you are using the smaller tong, it means you are not that near the flame, so a tweezer would be sufficient while being much more space efficient. Not just that, you can use it to take out individual olives, capers and tiny fish if you want to. The only problem I have is scraping. It’s not as convenient but I use a spoon or fork if I need to scrape. I can eat with the same utensil if I am cooking for myself only. You can eat with the tweezer if you want to as well, I eat noodles with it. I don’t want to go back to chopstick after getting a decent tweezer.
If you want to maximise space, don't own dozens and dozens of tea/coffee mugs. It's amazing how much shelf space you'll make available. And it won't cost you a cent.
The mom and pop cafe here will take your donated cups and mugs. They go through so many and they are truly grateful for them. You can tell which cafes take them bc of the mismatched cups they give you.
Could you come explain to my wife how this logic makes sense? Apparently it's an absurd idea if I say it.
Hard agree. One person doesn't need more than 3 or 4 mugs. I have one for coffee, one for tea and a xtra LRG mug for water or herbal tea.
@@Rhin0sAreUnic0rns just give her hooks to hang about four mugs under the cabinet. Accidently break the rest over a period of time.
@@Whisperhollow great idea, but she doesn't like the hook idea due to her "clumsiness". And since I'm not really clumsy, it will be very suspicious
I like my pots to have two grip handles instead of one long handle. They take up less storage space.
Same.
Braising pan, Dutch oven, or both. Each with oven safe handles and lids.
Same for me. Interestingly, I solved my storage space issues by switching to 100% batch cooking and only keeping my largest pan. It is counterintuitive but I was able to get rid of 5 or 6 smaller pans and batch cooking cut back on how many nights per week I cook and lowered my electric bill.
@@wishingb5859 ....right now I have kitchen items from my parents, grandparents, ex-husband along with my own purchases, gifts and move out finds. I only use about ten percent of the entire inventory.
@@msr1116 Lucky you! You must have some of the best made and interesting kitchenware around, lol! My favorite work horses are a set of pink Pyrex missing bowls I got back in the 80s from a lady that died in her 90s. My mom saved them for me when she cleaned out the lady's house. I bought a large set of Euro specs Le Creuset back in the 90s and I use the 1.9 liter (2qt) saucepan almost everyday. The rest sit in the cabinet unused.
I use the plastic cutting sheets on my cutting board and then transfer them to bowl or pan. I don’t like the feel of the sheets on the counter, but using them on the board works for me,.
As someone blessed with a gas stove, I've recently transitioned from oven/skillet roasting my peppers to open flame. I'm sure it's not as good as over a wood or briquette fire, but I've enjoyed the results, and renders UNcoated 9-12" tongs an absolute kitchen necessity.
Thanks for taking time to add actual captions for the Deaf, makes it much clearer and enjoyable to watch.
Love tongs! Besides turning and grabbing foods, I'm disabled and they are great for picking up things I drop on the floor in the kitchen! Also good for reaching items on higher shelves. And like you, I prefer one with silicone coating, and one without. I'm in the process of updating my kitchen equipment so I stumbled across your videos at exactly the right time!
I use the very long grill tongs to pull clothes out of the dryer. The dryer is low, situated in a dark corner and deep bending to reach that lone sock in the very back is a skill that I've lost.
I use cast iron all the time. From my old 8 inch fry pan for eggs, to my 14 inch dutch oven. Currently have 4 frypans and 4 dutch ovens. Even have a 16 inch dutch oven that is used outside to fry fish in.
Always love watching Lisa and Hannah. Good practical info.👍
I wish that small Cuisinart processor had a grating blade for things like cheese.
Hi. It would be cheaper to buy a microplaner. Even with arthritis it is easy to use. Also, microplane garlic, onion, choco, nutmeg, cinnamon sticks. Peace to you and yours
@@kikigamble4315 please create a video I can watch of you grating cheddar cheese on a micro plane.
Hi. Mr Bear !! Just type in rasp grater n cheese n there are already white a few. Check American Test Kitchen, Review Rasp Type Graters. Not all graters are the same. Peace to you and yours
Hi. Sorry, my computer wants to type other words for me. There are many videos out there already concerning grating cheese. Peace to you and yours
You can put a chunk of cheese into a food processor and it will chop it up into pieces as small as if you grated it.
It's quite amusing that "smaller" kitchen gear is just the standard size stuff we use in the UK.
Haha I'm in the US and this is standard for all us apartment-dwellers as well.
Most of the things you recommended I already have, such as the 10" cast iron skillet, the hand mixer and tongue. Thanks for helping appreciate them even more.
I love your demonstrations, and also the tips! Great job, Ladies!
Those salad spinners are also great for draining umm, spinning the extra water out of pasta.
I like this as a tip for people like my mum who've lost the strength in her hands necessary to do the whooshy lift thing for draining pasta. She's stopped cooking pasta for herself because leaving it to drain under its own weight the pasta goes cold. 👍
As a single person, I love my FastaPasta (original brand) for cooking pasta in the microwave.
I love these videos! My favourite tongs are from when I started cooking over 20 years ago. Edlund 12", heavy-duty, stainless steel, made in the USA. Great length and a terrific grip. As a line cook, they are a great extension of my hands. Great for tossing large quantities of salads. They are not found everywhere, usually only in restaurant supply shops. I have 6 pairs.
I keep my long tongs in the kitchen to help me get things that are too far back in the cabinet or too high for me to comfortably reach. I have a Braun food processor - it has a small bowl that fits inside the big one - and it has variable speed on both the pulse and continuous.
One thing that's changed the organization of my cookware is a 2-set of universal silicone lids. The big one fits my huge cast iron skillet (which has to live on the stove permanently), and the small one fits everything else. They both fit into the wooden plate rack I use for my half- and quarter- sheet pans and the cooling racks that can nest in the pans. Shallow cabinets, but everything fits and is easily accessible.
I'd really love to see an episode on *successful* kitchen items that store ultra-compactly. We all remember saucepans that have removable handles, and have those handles fail off at critical times. Are there any cookware or gadgets that can be stored tightly (i.e. without wasted space) and still be highly usable?
Hi. Rachael Ray makes a stackable set of cookware. Even if the cookware is stackable, I would use squares of bubble wrap in between the pans (cast iron n stainless steel included, they scratch easily). Peace to you and yours
I watch some vlogs from Japan that use ceramic cookware with removable handles for their compact-sized cooktops. They seem to have good quality handles. Here is the first I heard of them ever failing.
Hi. The thing with removable handles is a) you forget where you put the handle, b)the more moving parts, more things get broken. Evaluate your cooking, ask yourself, do I really need that? n why. Remember, a lot of folks moved on from removable handles for a reason. Look into those stackable corner racks that hold like up to 5 pots. Peace to you and yours
I got the Tefal stacking non-stick pots and skillets with removable handles. They work perfectly, very sturdy
I'd like to see that too. Not cookware but I bought a set of Correl plates that look great, are sturdy, and 6 plates stacked are only about an inch high.
I got my first cast iron pan at a yard sale in the 70s ,and is still going strong . It has reproduced five times in my pantry . Always look out for the Dutch ovens there is nothing better .
Tovolo tongs. Took me aboot 10 years to discover them at a local restaurant supply store. Readily available online. So sturdy. Best tongs I've ever used.
For cookware, I only have one deep pan for everything. Was gonna invest on a korean set and it has a removable handle, so I can use the pan and pot pieces as "bowls" if I need to. It's just a bit pricey tho.
But so far, living alone, a pan is enough, esp if you got a one burner stove (I have an induction cooker).
I have a rice cooker, a microwave, and an oven toaster, so I dont have to rely on my pan all the time.
Edit: agree on the cast iron pan. You can use it as something to like a weapon if you need it, like that one in Tangled.
I have my mom's Revere Ware pot set, a few items there are Revere Ware that were my grandmothers, plus my mom's K5SS Kitchenaid mixer.
I like the pack of three cheap flexible plastic sheet cutting boards. Use them, pick up and form into a funnel, drop food into pan or bowl, then put the sheet into the dishwasher on the side. They last several years.
Thanks, loved the option and ideas. My favorite is the dryer. Not huge but does the job.
They recommend the small sheet pan for the toaster oven. That’s the appliance I could use instead of heating the big oven for one item. Will search their videos for a recommendation.
Would also like to suggest the 3.5qt kitchenaid stand mixer 😊 it's not as powerful as the original or pro models but still works with most recipes and a little easier & lighter to move around
The 9-inch tongs by OXO are a must for me. I use them for sautéing vegetables, caramelizing onions, scraping fond from the bottom and sides of a Dutch oven when making a red secure, etc. Any home cook would benefit from having them as an asset in the kitchen.
Thanks ladies, keep the hints and suggestions coming.
Had that mixer for like 8 years. It doesn't come out all the time, but man is it useful. I've thought about getting a stand mixer, but just haven't been able to justify it with how well this thing works. If I decide to start doing more baking, maybe.
I’d love to see an episode on how to store grilling paraphernalia if you don’t want to store it outside or have space in the kitchen. Between tongs, long spatulas, gilling basket, etc this is a storage issue for me since the grill is outside a slider off the dining room. That room holds only a dining table and chairs.
You need a cart outside. Like a small cabinet or someone's old kitchen counter section. Just leave all that stuff out there covered like the bbq
Love all the space saving items you suggested. I have to try them.
Love my cast iron skillet I have two of them, it's just like you said it's wonderful to have.
I am always a fan of Lisa!!
I wanted to see a clock on-screen while you were whipping cream.
@@sandrah7512 Huh? No, I never suggested 6 mins of real-time whipping. That is a red-herring.
I wanted to see those numbers go by real fast. I think that would be "mildly humorous".
So I have to buy more smaller equipment to save space? Unfortunately for my situation, the person who designed my kitchen had only a superficial notion of what a kitchen is for.
The 9” tongs are great for using at the table, too. They serve many things with less mess than a serving spoon. We have a whole little collection of them.
I love my Cuisinart stainless-steel saucepans in 1, 2 & 3q. Affordable too! They have glass lids with strainer rims for easy draining. Smaller 2 came with set of cookware, 3q got online. I love being able to see through lid while cooking!
Ikea
Probably the most useful TKA video I have watched. Thank you.
I do find with the OXO tongs the silicon coated pincers deteriorated after about a year. They are great for non-stick pans, but I still prefer the uncoated style. ( My choice is get a couple pairs form a restaurant supply place or Smart And Final for about $5 each or less. The ones I have are at least 5 years old.
As Always - a great video.
Tongs are my go to tool in my kitchen. I love them for 90% of cooking.
I HIGHLY recommend a silicon clip-on pot strainer. Life-changingly easy to use, store and clean. I very, very rarely pull out a colander these days.
EXCELLENT suggestion
I would never be able to live with out my cast iron pans. My kitchen is the size of yours Hannah! I have all the size of cast iron most of them came from my grandmother I LOVE THEM.
Your prices on gear are just amazing. Thank you for the research you do in finding them. You've changed my life.
LOVE the small salad spinner!
I happen to have an unbranded one I picked up from a thrift store that works as good as the Oxo (absolutely no markings of any kind, sadly, so I can't find another - would have loved to buy addl ones for family). My larger one is, of course, the Oxo - perfect when prepping for a crowd.
Love my little saucepan!! And my tongs; the most go-to items in my kitchen besides olive oil!
Love the vid, perfect!
Vlogs from Japan and videos of optimal space utilization in RVs and campers have ideas of coping with really compact kitchens, and show the multi use appliances that are available. Immersion blenders with various attachments allow for more versatility. (Off topic but the blonde gal reminds me of Michelle Phillips from The Mamas and Papas in the 1960s.)
Agree with 2 quart All-Clad saucepan. Mine is almost 20 years old and is in perfect shape. You can give this to you great grandkids. Ans she forgot one critical thing: It is induction capable, and because of it's efficiency and safety, induction is the future of cooking (I have both induction and gas in my kitchen). Induction is twice as efficient as regular electric cooktops, and it infinitely more precise. I know on my induction cooker, a 5 out of 20 is just boiling.
I tried making do with just a hand mixer for a long time and it kept me from baking bread very often as kneading bread by hand is a PITA. Kitchenaid makes a smallish stand mixer, IIRC its 3 1/2 quarts, that I got which handles my small bread making projects wonderfully and it doesn't take up that much space.
I’d like to add that Lodge Cast Iron skillets are also available with Dual Handles. Two short, helper sized handles, which take up a little less space and fit better in the oven.
OXO quality can’t be beat.
Im loving this series, and I'd love more of this and also multipurpose tools. Im making the move into either a tiny house or a 4 season rv. Space will be seriously limited! Love you gear heads!❤
I love Vollrath tongs since there's no spring on the top, and those springs tend to rust.
Also made in USA. Oxo utensils are made in China.
I had used cast iron fry and bake pans for years. However, as I got older, I found that my wrists and hands hurt due to the weight of the equipment. Finally, I stopped using cast iron and instead must use the lighter weight coated fry and glass pans. I do, however, miss cooking with cast iron.
Hanna, please ask one of your crew to wash some dishes in your sink and see how often they bang their forehead on the upper cabinet.
Now for the positive: Good job on the tongs advice. Clamshells are best overall. You should actually advise AGAINST other styles in general. The bent wire tongs with loop handles are good for when you have one guest you don't like, because you will drop at least one steak.
Good advice re the hand mixer weight, expense, its speeds and wire blades. Also for the smaller food processor. I got a smaller one, not for space, but because it is much lighter to move around.
My household hint: Never buy a garlic press. Instead get a medium pattern Microplane. Then you can prepare garlic, zest citrus, grate hard cheeses, and grate whole nutmeg with one tool. Microplanes just rinse off under cold water whereas cleaning a garlic press is like fighting a ground war.
I found one of those fold-down silicon salad spinners on Amazon that just fits inside my skillet for storage. Works great and takes up very little space.
I bought ATK's best buy cookware set. Tramontina...which I Love. The small sauce pan that Hannah starts with, I use a lot. My kitchen is on the small side, but ATK has talked me into a lot of amazing appliances. Utilizing ever square inch of counter space is important.
I have a small Cuisinart that I received as a gift in the 90's! It has attachments just like my large food processor, and I use the little one more.
My 10" cast iron pan belonged to my grandmother, and was made in the 1930's.
Well done presentation by all of you. Bravo!
After 50 years of cooking, I agree with your suggestions. I do like a small cutting board for chopping garlic and lemons but I need a large one for cutting up a chicken.
I have that same exact cutting board and use it for cutting up chicken, putting the joints in a bowl as they are separated. I like the fact that it's gentle on my knives & fits in my lone sink on an angle. I can use super hot water/soap and scrub it and know it's sterilized enough for the next round of veges or whatever. I love my wood boards too but they are bigger, heavier and require an oil treatment every so often. I've been cooking for 50+ years too 🍳
I have to laugh at how things have upsized over the years... 2-quart saucepans, 10-inch skillets, and hand mixers are the standards everybody used 50 years ago, unless you had a really big family! 12-inch skillets still seem like restaurant ware to me, and 4-quart saucepans apparently came into their own sometime after I gave up looking for them anymore (some 30 years ago).
I didn't know 1/8 sheets even existed; I'm going to have to look into getting some of those.
They are also called toaster oven sheet pans. Shop around as these vary widely in price and quality. Sometimes the most bang for the buck is to shop for a set of baking pans for a toaster oven. Especially if you've downsizing to a toaster oven for most of your baking/roasting needs. I bought a relatively inexpense set for our Colman Camping Oven. So far, pleased with the results.
Hope this helps.
A non-stick 2 quart pan comes in handy for making pudding and mac n cheese. I probably have too many pans due to trial and error but there is always Goodwill to donate to.
And I have found some treasures there too! 😋
I totally agree with all of your recommendations
The 1/8 sheet pan was a game-changer for me. I didn't get the NordicWare, but an off-brand that included a wire rack. Perfect for single folks and fits easily in the sink for washing.
Couldn't agree more about the 1/4 sheet pan size since there are just us two ,we use them daily so they (3) just live on the counter.Also we have racks that fit inside them that are super handy.Didn't know 1/8 size are available,may have to try one.Thanks you two and keep up the good work.
I got stopped at the 2 qt sauce pan for $197. You are obviously speaking to those who have higher end incomes. My retirement income is no where near this price point, and I suspect there are many others who would not spend $197 for a pan like this. My $30 pans do everything I need.
While my Cuisinart Mini Chopper was still under warranty the company replaced it because the shaft the blade attaches to rusted. Now that the warranty is up, it has rusted again. It is a design flaw in that water stays up inside the blade. It was ok until I stopped drying it with a q-tip every time I washed it. Rusty kitchen equipment …I don’t think so!
I have that smaller Oxo cutting board with the silicone Stoppers on the ends on my Amazon shopping list right now! I'm guessing it's time to hit the button! Thanks as always for your research and information.
Thanks for the video. I find the hand mixers I've used spin way too fast even on the low setting. I like the tongs without the coatings but only use them for hot food.
I have a 5in cast iron skillet that’s great for 2-3 eggs or any single serving of anything really. Super quick to “clean” bc of the small size.
When I finally had enough money to get myself some good sauce pans, (and I noticed we had been eating the Tfal coating) I bought the pans I wanted, not a set. I had 4 growing sons and their father so I got a couple sizes of dutch ovens as I did not need any small pans. Since then I have a 2 quart Logastena from Value Village and some Le Creuset pots from Value Village. I am a big fan of cast iron. My kitchen is overwhelmed with large appliances, but I need them. I'm trying to remodel the kitchen and that is the biggest conundrum
.
This is a very useful video for someone like me that has a tiny kitchen!
I use tongs in my kitchen daily. For reasons Hannah mention, and more. I use them to take certain hot foods (e.g., bread) out of the oven. For lifting a hot lid off a pan. And I’m rather short, so I use them to get items out of the cupboard. And I didn’t know the top to the salad spinner came apart for washing. And OXO is my go-to brand.
I cannot believe I've gone this long without knowing you can just wash your herbs in the salad spinner. I've been rinsing them upside down under the faucet and just shaking them for decades. 🤡
Thank you 🙏🏼 these are great 👍
Couldn’t agree more on the skillet front with Lisa. I’ve cooked on just about every type of skillet and fry pan material from stainless to non-stick to carbon steel and cast iron. If I could only keep one pan, I’d go for my cast iron. Unless I had to travel with it, then carbon steel all the way haha
Those are nice products and some of them I could use in my small kitchen and the coated tongues are one item I need to use with cookware I don't want to scratch.
I cart grill tongs to the laundry room to reach the bottom of a massive top loader. Saves me from going through the spin cycle.
Great idea! Thanks.
Great episode Hannah and Lisa!
You totally need to do an episode on how to 5S your kitchen space!
There's a LITTLE salad spinner!? Omigoodness gracious. I love it so much!!!
Sad to see the Homer bottle opener gone from the side of the fridge, but now we've got the mystery of what that blue thing is supposed to be. Love my 10" cast iron - my go to for most things unless I'm making a giant cast iron pizza!