I bought a can opener that removes the lid, versus cutting the center of it out. Works pretty well. You can't put the lid back on to keep leftovers, but it prevents bits of metal and stuff that's on the lid from getting in the food.
We bought one some time ago and I initially hated it, but since I have gotten used to it, I wouldn't go back if I have a choice.
I never bought in to the idea of never using soap to clean them. If hot water and scrubbing is enough then why not on everything else? Also, I don't taste any difference in flavor between a regular skillet and a cast iron one.
Hey @John Brunner -- have you seen these? CLICKETY!! Piezano Pizza Oven--supposedly gets up to 800 degrees. I'm intrigued.
I've seen similar models on TV. I've been tempted to get a wood-fired one that stays outside. I just have no room for that kind of stuff...but I like the idea of 800°. I usually look at the 3 Star ratings because they seem to have the most useful insights. The first-listed one said this: It only makes a small pizza of four medium slices. Preheat takes awhile. A solid 20 minutes for the bottom. The toppings on a thick crust are ashes before the crust is cooked. The toppings splatter onto the element and cause copious amounts of smoke. There are some $400-$500 Chefman ovens on sale for $200...but the top complaint was smoke.
The only problem with a wood burning pizza oven is temp consistency. The bottom plate has to be able to absorb and hold a temp similar to the old 1” asbestos plating. And, the type of wood used has to be consistent. Different woods burn at different temps e.g. mesquite burns extremely hot but burns out in a short period of time whereas hickory produces a fairly hot temp but burns slower and more even. (Of course, there’s always charcoal. ). In short, whilst wood burning pizza rigs are really great ovens but it takes time and some burned or underdone crustss to get to know all the quirks of your own oven.
I'm pretty sure it would take any oven at least 20 minutes to get to 800 degrees. I'm not buying any more specialty (1 trick pony) gadgets these days; I'm totally out of cabinet space. Did you get your Breville fixed?
Sort of. It looks like they changed the material that the guide wheel is made of, so it looks like it should not wear out. The "best fit" spring I got requires that I remember to push the door when I close it in order to engage the Door Closed switch. I need to create an account on the Breville site so I can create a case so I can get the spring Part# so I can order it so I can replace it.
I need a dutch oven, but cannot decide what size to get (I always cook full-sized family recipes) or which brand to buy (Lodge is way less expensive than Le Crusette, but the reviews say Lodge is not not chip-resistant.) I am also reading that Williams-Sonoma carries top-tier Le Crusette, while Amazon gets their lesser quality runs. Black Friday is around the corner, so I should be able to get a "deal" somewhere.
I was reading a story on Apple News I think it was ………we should all be binning any black kitchen utensils as they are made from recycled plastics of unknown mixture and could be poisoning us ..I’ll see if I can find a link. this is not the one I read but still give reference to the fact the utensils may be poisoning us …slowly https://www.latimes.com/california/story/2024-11-18/black-kitchen-utensils-health-risks-replacements The authors of the Chemosphere study found that everyday household items that are made of black recycled plastic, including kitchen utensils, take-out containers, toys and hair accessories, have a high chance of containing dangerous levels of flame retardants and other toxic chemicals. Flame retardants are getting into our most commonly used items because these black-colored products are being made from recycled electronic waste, such as discarded television sets and computers, that frequently contain the additives.