I, for one, love kitchen gadgets, whether I use them all the time or not. I have a drawer with a basket that is full of little gadgets like; an egg slicer, different kinds and sizes of thermometers, apple slicer, lemon squeezer, turkey lifting forks, and a magnetic pick up tool just to name a few.
Maybe not a kitchen gadget but I got a new blood pressure monitor on amazon and use them in the kitchen. It is designed very well. It goes on the wrist which you hold at chest height. But it was defective. It kept giving me an ERR code. Then my blood pressure was 213 over something!!!! I ran around looking for everything I had to save myself because my blood pressure is usually low. I checked it doing it just like hubby had. What have I got? Hybiscus flowers, beet root...Wait. Maybe I will read the instructions. It is supposed to sit on the INSIDE of the wrist, not like a watch! I dropped about a hundred points. No More Kitchen Gadgets!!!! Wonder if I step on my scale upside down...
I read long ago the wrist monitors are defective because they react off the tendons in our wrists. I strongly recommend the Microlife BP3GX1-5N. It is hand-held and very reliable and lasts forever.
I've heard the wrist BP things are NOT a good accurate reading....I never bought one, a cuple people w ho come to check me have had one or two. Very few
I'm in the market for a quality 13" round pizza pan. The ones I have are Walmart-quality: cheap, thin and warped. Does anyone have any recommendations?
Breville has pizza pans; both solid and "holy." I have one of the crisper type with the holes but I have never used it. I put a pie directly on the stone. I noticed that Le Creuset has a nice looking ceramic cast iron pan/stone now but it's too big for the Breville oven.
I have a couple of pans with the holes in them. One of them is part of a set that I've cooked the Chicago deep dish pizza in. I can never get my dough to the consistency where I would dare put it directly on the stone, so it starts off on the pan until it sets up, then I finish it directly on the stone. I've seen pizza places do this, so I don't feel like too much of a failure...and it all eats.
I use an air cookie sheet. It was given to me by a friend. It is two layered supposedly to keep cookies from burning. Of course some of us are talented and can burn them anyway. I also put mine on the oven rack itself but then have to run the oven cleaner.
I have a set of those I've used a few times. I bought them to make Spritz cookies, which recommend that you put the cookie sheets in the freezer so the cookies will adhere to the sheet tighter. The air sheets did not work well for that because they frosted over when I took them from the freezer. I want a round pan so I can form the pie on it. If I were gonna do the Neopolitan style, I'd use a jelly roll pan.