Should I buy this stainless steel stir popper or CHEF's?
1532972
This popcorn popper is very sturdy & is great for our household. I haven't tried the CHEFs so I really can't compare the two. I do like the fact that the CHEFs has a glass top so you can see. I just listen & when it stops popping I know it's done.
1532973
Yes. I make popcorn in it abt 2x weekly. The bottom of the pan distributes heat well. After dumping corn, put water in the pan, and empty. It'll prevent oil residue from building up. Oil gear occasionally. Much better than whirly-pop.
1532974
I have never used Chef's but I do use my Lindy's everyday and some days it gets used twice. it still looks new and works great.
616657
No problems;I use a silicon spoon/spatula or a wooden spoon. I have 2 of the frying pans as well, and we use a silicon spatula. The items are Pyrex and Tovolo. Williams & Sonoma outlets have good quality implements at discounted prices. Meanwhile, old fashioned wooden spoons won't hurt. Keep away from metals, and the wok will be fine. Enjoy.
157309
Having both, I prefer the stainless long term. It resists staining, and it seemed like by the end of life for my nonstick version there was always a bit of coffee smell to it no matter how good it was cleaned.
1014536
I suggest go with the EP-RAC50. These pans were well made and worth every dollar you invest. They are easy to use/ care/ clean and I'm pretty sure they are durable, as I've been a loyal customer to Zojirushi's products for almost 20 years and each of their products lasts for a long time. Go with the higher grade and it will meet your need. (Plus you'll get a steaming plate)
1319075
Get this wok, you'll like it. Balances well for me on my gas range, but I do intend on getting a ring for it, and you would benefit too as well. It heats somewhat slow compared to other woks, but this flexible cast iron pan is thin too, so your oil gets smokin' hot in hardly any time. Make sure you scrub it good with soap and water to get the protective coating off, then season the wok using whatever method you might prefer.
37794
If you don't mind spending the extra $50 I would go with the stainless steel model. I've owned my E210 for about five years and I've noticed the porcelain is not hold up. I live in Wisconsin.
1459628
I bought a Wusthof electric knife... and my brother in law bought a chef's choice. Both are the same sharpner but diferent brand.
491443
Which ever is your preference. If you're a salt junkie then use a the one with the 16 holes. If you're are a person that likes balance then put the salt in the 6 holes & the pepper with the 16 holes. I believe in know yourself & the people who you are cooking for especial you're family. If kids are going to use them as well then go with the balance. The salt will really pour out in the 16 holes. Great shakers. I even brought the one for sugar.
2149553
I can't compare them but I love BAR KEEPERS powder, keep it by the white glass stovetop all the time. It's also good for scrubbing pots and pans when you kind of forgot what you were cooking.....
1206106
Don't know the steel details. However, the boning knife performs as well as the chefs knife. I'm a butchers son. I would put either knife up against knives in the $200 plus range.
1455562
Okay. I had stir frying in mind & haven't been that happy w/ recent incarnations of cast iron (vs. my grandmother's stuff which I don't own.) I had one carbon steel wok that INSTANTLY rusted when I followed manufacturer's first-time use instructions so I feel like an idiot but I keep trying to find the solution. Thanks for your input.
1155113
Thank you for your inquiry. The Lindy's stainless steel popcorn popper is good for making kettle corn popcorn.
487622
All I can say is from my experience: I have had my chef king for a year or better now. I have used vegetable, olive, canola and sesame oils. I haven't had a problem or noticed any damage etc. This griddle is one of the best kitchen purchases I have ever spent money on. The food tastes so much better. It is going to last for years. It is easy to care for. The only thing I noticed that I need to do is dry it with paper towels and store it in a drawer with a towel underneath or in a cabinet on it's side. I have told quite a few other people about it and they have purchased one too, all happy. So happy cooking to you! Stainless steel of this grade is pretty hard to find. All I can say is from my experience: I have had my chef king for a year or better now. I have used vegetable, olive, canola and sesame oils. I haven't had a problem or noticed any damage etc. This griddle is one of the best kitchen purchases I have ever spent money on. The food tastes so much better. It is going to last for years. It is easy to care for. The only thing I noticed that I need to do is dry it with paper towels and store it in a drawer with a towel underneath or in a cabinet on it's side. I have told quite a few other people about it and they have purchased one too, all happy.... » Read More All I can say is from my experience: I have had my chef king for a year or better now. I have used vegetable, olive, canola and sesame oils. I haven't had a problem or noticed any damage etc. This griddle is one of the best kitchen purchases I have ever spent money on. The food tastes so much better. It is going to last for years. It is easy to care for. The only thing I noticed that I need to do is dry it with paper towels and store it in a drawer with a towel underneath or in a cabinet on it's side. I have told quite a few other people about it and they have purchased one too, all happy. So happy cooking to you! Stainless steel of this grade is pretty hard to find. « Show Less
1464746
Go to a restaurant supply store and buy a used Hobart. They make professional grade and quality equipment. Kitchen Aid, does not care about quality or it's reputation, they make garbage.
874416
Porcelain is better in my opinion. It diffuses the heat much better and when grease hits the rods the flare ups are much less. Much better investment than stainless.
2250511
I would get the next size up. You don't want to crowd the wok, otherwise the food becomes mushy and steamed rather than stir fried. I like to make enough for leftovers when I cook and only used it to cook for a family of three; I still found that the wok often got too full to cook everything properly in the 16".
1206107
Don't know the steel details. However, the boning knife performs as well as the chefs knife.I'm a butchers son. I would put either knife up against knives in the $200 plus range.