Calphalon Commercial Nonstick 10-Inch Omelette Pan
Average Customer Review:
Kitchen
list price: $81.99
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Editorial Review

Omelets, whether firm country-style or tender French, must be cooked quickly and folded in the pan. A classic omelet pan, therefore, is thick-bottomed for rapid, even heating and shallow with steeply sloped sides so omelets can be rolled easily against them. This pan qualifies on all counts, and it's ideal for sautéing and searing, also. Calphalon's Commercial Nonstick cookware is coated with an especially durable, multilayered nonstick material. To protect this material, use only plastic, nylon, and wooden utensils. The pan is anodized for hardness. For that no-nonsense, professional-kitchen look, this cookware wears a matte finish. Polished, cast-stainless-steel handles are triple-riveted for durability and balance and stay cooler on stovetops. Holes in the handles facilitate hanging on a hook or peg. Made of heavy-gauge aluminum, pans cook without hot spots or warping. Lifetime warranty against defects. --Fred Brack ... Read more

Features

• Hand wash with mild detergent and scour with plastic or nylon scrubber
• Shallow, slope-sided pan designed to cook and fold omelets
• Heavy aluminum, with thick bottom to heat evenly, quickly
• Anodized for hardness; nonstick coating oven-safe to 450 degrees
• Riveted, cast-stainless-steel handle is oven-safe and stays cooler on stovetop

Reviews (11)

Terrific pan, hard to clean around the rivets
I love my Calphalon omelette pan.However, if the egg touches the rivets attaching the handle to the pan, then getting the pan completely clean is a bit of a pain.I've actually quit using this pan for scrambled eggs.I use a 12-inch size because I can keep the eggs away from the rivets better.But for omelettes, it's great.

I ruined the nonstick finish on a Calphalon pan by putting it into the dishwasher.The directions say to wash by hand and I ignored it.

Excellent omelette pan
I've used this pan an average of 3-4 times a week for the past three years.All the positives of a typical Calphalon pan are there: even heating, excellent heat retention (definitely important on electric stoves), and especially durability - I've had a few non-stick pans destroyed by regular use in previous years, but this one has survived quite well.

I've occasionally used it for high-heat applications (mostly searing meat/seafoods), and that more than anything has probably contributed to the non-stick surface being somewhat visually deteriorated - it looks "thinner" than before.I haven't noticed any significant decrease in performance, however - it seems to perform as "non-stickily" as ever, and still a snap to clean.Like most non-sticks, this pan is mostly intended for lower-heat foods like omelettes, pancakes, etc. and certainly should not go in the oven for pan-roasting (even though it's advertised as "oven-safe up to 450 degrees").It still performs well at higher temperatures, but hard-anodized or stainless steel are really better suited for searing, sautéing, etc. - you can get them as hot as you want, they can go in the oven, and they'll produce better fond (would recommend All-Clad or Calphalon's hard-anodized or Tri-Ply lines).

That said, I think I've used this pan more frequently than any other over the past few years.This was my first "serious" pan and, like most buyers, I was somewhat worried about the price at first, but it has been well worth it.Take care of it and it should last a long time.

A Good Pan Overall
I've owned the pan for a year or so. It heats evenly, the weight is good and it cooks very well. As was mentioned in previous reviews, the non stick coating is not as durable as I would have liked.

I use this pan for eggs, pancakes and an ocassional fish filet. I use plastic and wood utensils on it and clean it according to manufacturer's specifications. The non stick coating is still showing a good bit of wear.

Other than that, I've been very happy with this pan. ... Read more

Asin: B00004SY6M
Subjects:  1. Omelette Pans    2. Cookware    3. Skillets    4. Fry Pans    5. (Frypans)    6. (Frying Pans)    7. (Cook Ware)    8. (Calphlon)    9. (Calaphon)   

Henckels Four Star 8-Inch High Carbon Stainless Steel Chef's Knife
Average Customer Review:
Kitchen
list price: $104.00 -- our price: $79.99
(price subject to change: see help)
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Editorial Review

The 8-inch blade on this knife features a curved cutting edge and a blunt back; chopping, dicing, and mincing duties are simplified--and made safer--by utilizing a quick rocking motion on the cutting edge. Part of the popular Four Star series, the hand-honed blade is made with Henckels's Sintermetal Component Technology (SCT), which allows three different grades of steel to be combined to form a single piece, fusing together the blade, bolster, and tang. What does this mean in layman's terms? A strong, high-quality knife that will last a lifetime.

Founded in 1731, the J.A. Henckels company is not only one of the world's oldest cutlery manufacturers, it's also one of the most well respected, creating bestselling knives guaranteed to last a lifetime. --Kim Harwell ... Read more

Features

• Lifetime warranty
• 8-inch blade, great for many tasks, from chopping vegetables to mincing herbs
• High-carbon stainless-steel blade ice-hardened for superior strength
• Sturdy, black molded polypropylene handle
• Dishwasher-safe

Reviews (10)

I cook for a living...
I gotta tell ya...this has been the best "out of the box" knife that I have used in a long time and I have purchased and used every FORGED 8 inch chef's knife from every line of every manufacturer listed here on Amazon. The factory edge was perfectly honed and sharp as a razor right from the get go. Usually I have to use a sharpening steel for a few strokes to reclaim the edge but not this one. Maybe I got lucky but I do love it dearly.
The 4 Star line has been around since 1976 and Henckels knows that we "Pros" love it for it's low maintenance, ease in sharpening, comfortable grip, sanitary design AND price. The blade is classic German in shape, a long, round curve for perfect rockin' and a good weight for heavier work (although in the mid to late '90s they went to a French shape and weight for some reason). This 4 Star can't be beat for dollar value.
This is my 5th one purchased in the last 23 years...the previous ones were all "stolen" by line cooks on the job...'nuf said.

There is simply no better line of cutlery on the market.
I've been using my Henckel's chef's knife for many years now, and I continue to be impressed with it at every use.The size, weight and balance make it comfortable to use, even for larger "projects" that might cause your hand or arm to get tired with a lesser product.Even after countless uses, the edge remains super sharp, requiring only rare application of the sharpening steel.I found this out the hard way a few days ago with a careless slip of the hand...The heavy duty stainless steel has stood up perfectly to umpteen-bazillion trips through the dishwasher, without the tiniest hint of rust or discoloration.

In short, this is truly a professional quality knife, as is every item in the Four Star, Five Star and Pro-S lines.Yeah, this puppy costs $80 or more, but it's definitely a worthy investment.You really do get what you pay for!Just a word of caution -- stay away from the lower-end Henckel's International line, which is much cheaper but not of comparable quality.

I love this knife!
I love to cook, and I've spent a lot of money on cookware.For some reason, however, I continued to buy cheap knives.I guess I always felt that the actualy cookware I was using was so important, that I didn't really understand how having such a good knife would improve things.

Then I got this knife as a gift from a friend who comes over for my cooking a lot.I couldn't believe what I'd been missing!The weight of the knife, combined with such an incredible blade makes 'slicing and dicing' one of the best parts of cooking!This blade has taken everything I've thrown at it effortlessy.I bought a Henkle sharpener to go with it, but it holds its edge so well I don't sharpen it too often.

This kinfe also looks great.Plus, with Henckel quality, you know this will last almost forever.

Pros:
-Holds an edge very, very well
-Solid and heavy - makes chopping so easy
-Well balanced - feels great in your had
-Henkel quality

Cons:
-I only have one! (seriously, I don't have a real con). ... Read more

Asin: B00004RFKS
Subjects:  1. Knives    2. (Knife)    3. Chef's Knives    4. (Cooks)    5. Kitchen Knives    6. Cutlery    7. (Henckles)   

Henckels Four Star 3-Inch High Carbon Stainless Steel Paring Knife
Average Customer Review:
Kitchen
list price: $42.00 -- our price: $29.99
(price subject to change: see help)
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Editorial Review

Part of the popular Four Star line, this hand-honed blade is made with Henckels's Sintermetal Component Technology (SCT), which allows three different grades of steel to be combined to form a single piece, fusing together the blade, bolster, and tang. What does this mean in layman's terms? A strong, high-quality knife that will last a lifetime.

Founded in 1731, the J.A. Henckels company is not only one of the world's oldest cutlery manufacturers, it's also one of the most well respected, creating best-selling knives guaranteed to last a lifetime. --Kim Harwell ... Read more

Features

• 3-inch blade, great for peeling, cutting, and shaping fruits and vegetables
• High-carbon stainless-steel blade ice-hardened for superior strength
• Sturdy, black molded polypropylene handle
• Dishwasher-safe
• Lifetime warranty

Reviews (13)

Henckels 4 star gets 5 stars
About 5 years ago I got into cooking stir fry a little bit and found that cutting carrots, onions and many other vegitables was quite a chore with the cheap selection of knives that my kitchen was stocked with.I had to get sometimes near paper thin slices of various ingredients and there was no way even the best knife sold by Target could stack up to the task.I went to a real cookware store and purchased this knife and the 14" chefs knife for starters.

The first slice through an onion I knew where the extra money goes, some of it is for the name, but the rest is all quality.These knives will amaze you with how well they feel with their perfect balance and with a little work, you can get the blade sharp enough to shave with.When I held the chefs knife balanced on a tomato and just pulled, the weight of the knife sliced through it with a clean stroke.The paring knife is handy for so many more things than just paring (which it does quite well), I've used it more than once as a steak knife.For some reason I cant stand serrated edges anymore.

Cut all the coke cans you want with your Ginsu, but leave the real jobs to a real knife.

A CUT ABOVE THE REST
It seems that everyone's kitchen drawer holds more than one paring knife - ours certainly does, and this small knife by Henckels is a favorite.

The three inch blade makes it perfect for paring whether it be a garlic clove or potato.

With a user friendly handle it fits neatly into your hand, and is easy to grip for lengthy chores.

Pop it in the dishwasher, and it's like new.

My favorite knife
This is the best for fruits and vegetables! It is the perfect size and blade length for my hand. ... Read more

Asin: B00004RFKB
Subjects:  1. Knives    2. (Knife)    3. Paring Knives    4. Kitchen Knives    5. Cutlery    6. (Henckles)   

J.K. Adams Large Reversible Maple Cutting Board
Average Customer Review:
Kitchen

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Editorial Review

This two-sided carving/serving board is a piece of art as well as a multifunctional kitchen tool. Its beautiful, solid Vermont maple is pressure-bonded with a high-strength, water-resistant adhesive to protect the wood from moisture, and it also has a natural oil finish. One side of the board has a wedge to grip the poultry or meat while you carve and a deep gravy groove to catch the precious juices. The other side has a wider groove and is for general carving and serving. To extend the life of the board, rub the wood with mineral oil now and again. --Marcela Broussard ... Read more

Features

• Hand wipe clean after use
• Two-sided cutting board for carving and serving roasts and poultry
• Wedge on carving side grips meat; gravy groove saves juices
• Pressure-bonded Vermont maple wood; natural oil finish
• 20 inches by 14 inches by 1-1/4 inches

Reviews (1)

Not a "cutting" board - this is a "carving" board
JK Adams makes fine wooden cutting boards.With the proper care, these boards perform well and provide a great cutting surface.

However, this board should not be called a "cutting board."Really it is a "carving board."The side shown in the picture has a large groove around the edge.This is great for cutting cooked meat and the like, but it takes away from the cutting area.The reverse side has an imprint for a roast or poultry.Both sides are good for carving meat, but neither provides a nice surface for cutting and chopping. ... Read more

Asin: B00004S7TU
Subjects:  1. Cutting Boards    2. Wood    3. (Wooden)   

Calphalon Nylon Large Slotted Spatula
Average Customer Review:
Kitchen

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Editorial Review

With a beveled edge and a big 4-by-4-inch head, this tough 14-inch spatula slides easily under burgers and pancakes and holds them steady for precise flipping. Slots drain off excess grease from burgers or bacon slices when they're lifted to serving plates. Calphalon's nonstick nylon kitchen tools are designed to safe use on all nonstick surfaces. A hole in the handle facilitates hanging on a peg or hook. Hand wash with mild detergent. --Fred Brack ... Read more

Features

• Lifetime warranty against defects
• Flips burgers, pancakes, and other foods in pan or on grill
• Made of heat-resistant nylon and safe for nonstick surfaces
• Reinforced for flexibility
• Hand wash with mild detergent

Reviews (11)

frayed edges
This spatula works fine but the edge begins to fray after a while, makes it hard to clean.I use with cast iron skillet or stainless steel pan; it's probably better suited for non-stick pan use only.

perfect size
This is may favorite of 5 spatulas.It's the widest one which makes it the most useful.It's strong and easy to clean - I would buy only these in the future.

Good spatula
As with most Calphalon, I like this spatula.I is a very good price and does its job well.I give it 4 stars because it can get a little wobbly, buut not any worse than another one I have used. ... Read more

Asin: B00004SY9M
Subjects:  1. Cooking Utensils    2. Spatulas    3. Turners    4. (Calphlon)    5. (Calaphon)   

These easily handled 9-inch locking tongs will help you serve salads, vegetables, and meats with ease. The tongs are made of 18/8 stainless steel, and the scalloped edges provide a better grip on slippery foods. After using, you can simply slide down the special rivet on the handle to lock the tongs together, making it easier to move foods from stovetop to tabletop. The locking mechanism also makes storage easier, because the tongs won't fling themselves open indiscriminately. They're rustproof and dishwasher-safe. --Doree Armstrong ... Read more

Features

• 9" utility tongs
• Heavy-duty, commercial-quality 18/8 stainless steel
• Locking ring for convenient storage

Asin: B00004RBTC

OXO Good Grips 31781 Winged Corkscrew, Black
Average Customer Review:
Kitchen
list price: $5.99 -- our price: $3.37
(price subject to change: see help)
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Editorial Review

The nonstick-coated worm on this corkscrew almost melts into the cork, gliding easily and without force. The wide, comfortable plastic knob turns to drive the wings up, and once they're fullydeployed, simply push back down as the cork slides up and out of the bottle neck. It works with any corked bottle--try it for vinegar, olive oil, or aromatherapy oils. --Laurie Notaro ... Read more

Features

• Simple to use
• Works with any cork-topped bottle
• Corkscrew has a nonstick coating that glides easily into the cork
• Wide, comfortable knob twists down with little force
• Wings are curved for more comfortable use

Reviews (13)

Good grip. Great mechanism. Cheers!
I recommend this item for anyone who enjoys wine, but doesn't have the manual ability to deal with the hard to use all-metal corkscrew gadgets. I appreciate the easy grip on the top and the way the screw part doesn't jam with the cork.

I initially was introduced to the OXO Good Grips line through a family member with Multiple Sclerosis. The Good Grips products seemed to be the only thing she could easily use and that would not break easily when dropped. I quickly learned, however, that the line of products is not limited to use by folks with dexterity issues and have since fallen in kitchen love with my various OXO food gadgets.

Very useful for folks with hand problems
The OXO corkscrew consists of a black plastic corkscrew that screws down into the cork, surrounded by a black plastic skirt-like surround with wing-like handles and a wide twist-top. But maybe this will make more sense if I try to explain how you use it.

You raise the handles, which lifts up the surround, exposing the corkscrew. You grasp the handle at the top, press the tip of the corkscrew against the cork, and twist, pushing, so that the corkscrew enters into the cork and spirals down through it. Once it's firmly embedded you grasp the wing-like handles and push them down. This lowers the surround and raises the corkscrew, pulling the cork free of the bottle.

Disadvantages: It's easy to get the corkscrew off-center and end up having to start over.

Advantages: The wing-handles give you so much leverage that it's child's play to get most corks out of their bottles. This is absolutely fantastic for those of us with hand-problems.

This is one of the few OXO items we have that hasn't in some way broken down; admittedly we don't use it as often as some items, but it has certainly withstood what use we have put it through. It's a nifty-looking design that makes opening bottles very easy on my hands despite my tendonitis. I only occasionally have troubles with the corkscrew going in off-center (I think because the surround can partially block your view of the corkscrew as you put it in, and the distance between handle and corkscrew tip decreases accuracy), and it isn't that large of a problem.

Terrible
I drink more wine than I sometimes like to admit, and so I open a lot of bottles. I've used waiter's corkscrews, the fancy two prong kind, the lever 'Rabbit' ones, and the standard winged kind, like this OXO version.

I have to say, of every wine opener I have ever used, this is the worst by far. I love every other item I've tried that carries the OXO name, but this one is a miserable failure. My main complaint is that when you line the screw up with the cork, and the wings are down, there's nowhere to grab for stability when turning the knob on the top. You have to kind of poke your fingers between where the wings meet and squeeze. Once you do get it going, half the time it only goes part of the way in and you end up with a half-removed, or worse - broken - cork.

Terrible terrible terrible. But the $2 winged corkscrew at the grocery store instead. Even better, get a good quality waiters corkscrew and never worry about how you're going to open a bottle of wine again. ... Read more

Asin: B00004OCKO
Subjects:  1. Barware    2. (Bar Ware)    3. (Cork Pullers)    4. (Corkpullers)    5. Bartending    6. Corkscrews    7. Openers    8. (Cork Screws)    9. Wine Tools   

Halfway between a regular colander and a strainer, this model is perfect for draining small foods. And the stainless steel will prevent any rusting. But function isn't everything. The smaller holes, different from those on most colanders, make this model pleasing to the eye. In fact, it could just as easily be on display, holding a dozen satsumas, plums, or uncracked walnuts. --Sally Bergesen ... Read more

Features

• Ideal for draining lentils, peas, pearl pasta, or other small foods
• 9-inch diameter with 1/3-inch-high base
• No handles, but a wide, 1/2-inch rim to hold onto
• Stainless steel
• Dishwasher-safe

Asin: B00004RFJ3

The All New, All Purpose Joy of Cooking
Average Customer Review:
Hardcover (05 November, 1997)
list price: $35.00 -- our price: $22.05
(price subject to change: see help)
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Editorial Review

Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.

Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931. ... Read more

Reviews (189)

well worth the money
What a wonderful book....it's a great resource to have around the kitchen and I especially enjoyed the desert section. Everyone should have one of these!

Ruth Nighswonger (Boca Raton, FL)

Good for Gen X and Y
First off, everyone should own the JoC.. it's just a matter of choosing which version.This review is really only applicable to new cooks (I'm 22).. and most experienced cooks probably already have the old JoC anyway.I started out with a borrowed copy of the old JoC, and as I'm in Africa and do not have access to a microwave, food processor, steamer, or any other cooking appliances, I enjoyed having a more traditional cookbook that didn't use them.The book was witty and informative enough to warrant some leisure reading on a lazy afternoon.However, the food was heavy, "traditional," and meat-centered-- very different fare from what I grew up on (I'm from CA, was a vegetarian for a while, and enjoy more ethnic foods).I decided to purchase the new JoC, and was rewarded by more ethnic recipes (even if they are subpar compared to other, more specialized cookbooks, I appreciate them since this is the only cookbook I have), more vegetarian options, and light versions of some food.The downside? You do lose some of the wit (though there is still plenty to spare, with interesting anecdotes) and there is a greater reliance on cooking appliances, which can be frustrating for young cooks with little cash or counter-space (or living in places without these appliances).

In sum, for the younger generation just learning to cook, this book might be more appropriate in regard to recipes, but you do lose a bit of the personality of the old Joy.

BORING
Such a boring cookbook!! I like color and pictures to give a hint as to what to expect from a cookbook.This one has sparse skethings of a shallot or some other food.Although it has good info describing the numerous fruits and veggies out there, it wasn't worth the money.And all the recipes I have tried so far have been bland!Stick with a Betty Crocker for a basic cookbook. ... Read more

Isbn: 0684818701
Subjects:  1. American cooking    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. General    6. Regional & Ethnic - American - General    7. Cooking / General   

How to Cook Everything (with CD-Rom)
Average Customer Review:
Hardcover (25 October, 2000)
list price: $39.95 -- our price: $25.17
(price subject to change: see help)
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Editorial Review

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle ... Read more

Reviews (263)

This has recipes that are hard to find in other cookbooks...
This book tries to be a comprehensive cookbook that has recipes for just about everything. It told me how to cook a duck so that the fat under the skin drains out, for instance, and no other cookbook I've seen describes this. It also has several good and simple veal recipes. I couldn't find a recipe for Veal Francessa anywhere else, although the book does not call this dish by this name. (Veal fried with lemon and wine.) So I've found recipes that are not ususally included in other books. I have not seen any recipes that are particularly outstanding. I am still glad I bought this book for those hard to find recipes. It does a very good job of covering many types of dishes not found anywhere else.This book is a practical encyclopedia of cooking, rather than a gourmet's guide. All the recipes are fairly simple.So I would recommend this cookbook for anyone who enjoys trying new things, or needs some good everyday recipes. It makes an excellent addition to my small but well-rounded cookbook library.

Great concept -versatile information
Mr. Bittman has nailed the idea of how we should approch meal preparation today. The sidebars issuing hints and tips as to how to use a particular recipe with other ingredients are invaluable. It's like a Joy of Cooking, but with the reality of today's world.

I carry this book with me when I travel because I hope to familiarize myself with the concepts that are so universal. Bittman is competing with James Beard (in my mind) for great information and recipes combined.

a good basic cookbook
I have had this cookbook for a few years.There are quite a few recipes that I make out of it on a semi-regular basis:clam chowder, calzones, tempura, ravioli, spaghetti carbonara, lamb curry, etc.Sometimes the recipes turn out a little bland, I definitely have to modify them to my own tastes, but these are excellent basic recipes.

The binding of this hardcover edition didn't stand up to regular use.We are not hard on our books at all, but large chunks of pages have started falling out. ... Read more

Isbn: 0764562584
Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. General    5. Cooking / General    6. General cookery    7. Reference   

Microplane Grater/Zester
Average Customer Review:
Kitchen
list price: $11.95
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Editorial Review

For fluffy, evenly sized cheese shreds, this is the perfect grater. Its design is based on that of a rasp, the small and efficient woodworking tool. The cutters are especially sharp, which guarantees easy grating. But this also means you'll need to exercise extra caution--no one likes grated knuckles. The large handle allows for a firm grip, and the completely flat grating surface makes it easy to move the cheese across the blades. Carrots, onions, and medium to firm cheeses all worked beautifully with this grater. It's also an excellent choice for larger strips of citrus zest or ginger. --Jill Lightner ... Read more

Features

• Hand wash and dry thoroughly
• Designed to extract the best flavor from your food
• High-quality stainless steel with grating edges that stay razor sharp
• Excellent for hard cheeses,onions, citrus fruits, ginger and more
• Blade measures 8-1/2 inches long; ergonomic black plastic handle

Reviews (180)

A Must Have for the Casual Cook
I never thought I'd ever use something like this. It just seemed, well, too fussy!However after watching Rachael Ray use one over and over on her show, I thought I'd give it a try. The price was definitely right!I must say, I don't know how I ever got along without it.It's perfect for grating chocolate and hard cheeses, and absolutely essential for zesting lemons and limes (what a difference fresh zest makes in a recipe!) without getting ANY of the bitter pith.I'm getting one for my mom and my best friend...I just love this kitchen tool!Don't think you have to be a gourmet to have use for this. Even the casual cook will find it indispensable!

High shipping charges
The zester is fine but a $10.24 shipping charge on a $15.99 item is ridiculous.The only reason I bought this item was that I had a gift certificate that had to be used.Such shipping charges are outrageous!!

What did I do with out this grater
I use this for everything.If a recipe calls for minced garlic or ginger, I grate it.I have even sprayed it with pam and shaved crayons with it for a school project.I will never be without this again EVER ... Read more

Asin: B00004S7V8
Subjects:  1. Cheese Graters   

Pepper is universal. One of the civilization's oldest spices (along with its partner salt), it graces tables all over the world. When in a country where I don't speak the language and my soup needs a little pick-me-up, I just mime grinding pepper over it, and the waiter knows what I need. This wooden pepper grinder from Peugeot comes in a classic style, reminiscent of a rook from a chess set. To fill, unscrew the knob on top, remove the upper section, and pour in the peppercorns. How tightly the knob is screwed back on determines the grind. For a little variety, try a mix of black, green, and white peppercorns. --Dana Van Nest ... Read more

Features

• Wipe clean with dry cloth
• Stands 7 inches high
• Grinds coarse or fine as needed
• Great for everyday use and special occasions
• Easy to fill

Asin: B00004SD68
Subjects:  1. Pepper Mill    2. Salt Pepper Mill   

OXO Good Grips 3-Quart Mixing Bowl
Average Customer Review:
Kitchen
list price: $9.95
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Editorial Review

Regular mixing bowls look naked next to this one, whose attributes include a nonslip, wrap-around base that prevents slipping, a spout for easy and clean pouring, and a nonslip handle so you can tilt it with a firm grip. Use it for mixing cake batters and tossing potato and pasta salads. You'll never look at a plain bowl the same way again. This rugged bowl is also dishwasher-safe. --Laurie Notaro ... Read more

Features

• Soft, comfortable non-slip handle
• Non-slip bottom stabilizes Bowl while mixing
• Wide lip and spout make ingredients pour more easily
• Dishwasher safe
• 3-quart size convenient for mixing batter, dough, and marinades

Reviews (64)

Perfect bowls
These bowls are very nice and they do not move about while you stir your "whatever".They are worth the cost and you will be pleased with any of them.They pour well and the hand grip is useful in handling the bowl.Good items!

My favorite mixing bowl
This bowl has a nice weight to it, doesn't slide around on the counter, and has a soft comfortable grip.Great bowl.

World's Greatest Mixing Bowl
I own every size of this bowl and if they made more I'd buy them.In fact I'm thinking about throwing away all my other bowls and just buying several more of these.They are absolutely the greatest mixing bowls ever made.They won't slide around (the bottow is rubber or something like it) they are steep sided so things don't splash out, they are easy to clean, and they look great, I could just could go on and on with praise about these bowls.I'm 63 years old and I cook a lot, I've never had a better product.Buy these, you won't be disappointed. ... Read more

Asin: B00004OCMY
Subjects:  1. Mixing Bowls    2. Baking    3. Plastic