THF13 posted:

Any ones in particular to look at? I can't find a lot of information in English about them. Sweethome is recommending this ~$220 10 cup pressure cooker model since it cooks faster than their previous pick of a ~$150 Zojirushi.

I also am thinking of buying Sweethome's pick for a toaster oven since it seems more useful than a regular toaster without taking up much more space, but having never actually owned a toaster oven I'm not sure it's worth it.

rgocs posted:

Seems like rust only appeared underneath the skillet (outside).

Neon Noodle posted:

As long as you wash and dry your wood cutting boards, they are safe for anything. Wood is naturally antibacterial (when it dries). I agree that if you're cutting a bunch of different things in the same session that plastic is more convenient, but if you're just cutting meat you can use your wood cutting board or butcher block and then wash it and spray it down with white vinegar.

the littlest prince posted:

Jan posted:

Well, honestly, most of the effort goes to making the curry paste. And while there's probably some great commercial ones out there, the Thai Kitchen ones I can find are not. But once it's done, you can use it for the glaze, for the sauce, for the marinade, etc. So, you see, if I had gear that could actually make large batches of curry paste, I could just cook up a big can of it and then use it whenever I need.

Chef De Cuisinart posted:

The robot coupe serrated blade is actually perfect for getting that paste consistency.

.Z. posted:

5-ply is kind of a meaningless term. All-clad tri-ply is technically 5-ply, they just don't bother calling it that because two of the layers are bonding layers and are so thin they don't make a difference. But some of the other manufacturers do count those layers, and in those cases their 5-ply is basically the same as All-clad's tri-ply.

Furthermore more layers doesn't equal more performance of any kind. What matters is the thickness of the material. So if you've got a 5-ply and a 3-ply of the same thickness and same percentage of materials, they'll perform about the same. That said, Misen is stating that their pans are thicker so there will be more metal. This also means the pans are going to be heavier, heat up slower (even with more aluminum in the mix), and have better heat retention (as they stated). Whether that's a good or bad thing depends on your use-cases.

I'm not sure .4mm more material will make a noticeable difference to most people vs. what is already out there. And if you want an idea of what the Misen pans will be like, look into the Demeyere Industry5 pans, same thickness and 5ply as well: https://www.centurylife.org/in-depth-product-review-zwilling-j-a-henckels-sensation-11-inch-frying-pan-skillet/

revwinnebago posted:

So far as I'm aware, the science isn't that settled.

http://www.sciencemag.org/news/2017/02/bpa-safety-war-battle-over-evidence

But it is at the level where if you're not microwaving plastics then the effect can be deemed debatable so it's up to you.

Feenix posted:

What are you guys’ thoughts on Woll Diamond Plus pans and such? My mom just told me she got one and it has diamond stuff in it or whatever and for the first time she’s ever witnessed a truth to the claim of an egg sliding off with no oil.

She’s not usually one for hype. (Quite the opposite, actually...) so now I’m curious. What’s your take, if anyone knows?

Croatoan posted:

Well poo poo I better get rid of my natural gas stove while I'm at it.

nwin posted:

That’s a valid point. I see the sound dampening ones that slack lagoon mentioned, but after spending all day reading reviews, I think all we really need is a personal blender with some more power to it than her standard magic bullet.