Baking Tool Reviews

I purchased these cutters to cut cookies for a culinary contest.
I am sorry to say that these cutters failed by the 40th cookie. Well, 80 when you count the two cookies it takes to make one.
The inner cutter worked loose and ejected with the cookie, rendering the cutter useless for its intended purpose-to produce large amounts of cookies assembly-line fashion.
I had to stop, remove the inner cutter from the cookie, replace it in the main cutter and then procede to do the same thing for the next cookie.
The only reason I continued was my need to have 10 exactly identical cookies to present on the competition platter.
I would have taken them back for a refund, except I had lost the packaging. Not for the serious baker.

I love these cookie cutters and use them all the time. They are really fun.

The blade is so thin, your just about able to spread soft whipped cream with. Forget frosting or any kind of batter. It's a complete waste of money

If you are either a beginner or an expert cake baker, this bent icing knife is one of the best on the market. Thanks to OXO, whose product line, has the best grip handles, the balance of this knife is great. It is the only one you will need.

I received this set as a wedding gift, and now 2 weeks later I seriously regret not returning it. The metal handles are extremely uncomfortable to hold, and the plastic spoon part is too flexible/pliable/bendable to get even the simplest mixing job done. And the longer you try to mix, the greater the pain in your hand from grasping the cold, harsh handle. I do not recommend this product to anyone, unless you like to wear gloves all the time or something strange like that.

I bought this item in a Target store a few weeks ago. I love it! The stainless steel canister is large enough to add more utensils to, and the utensils are great! They are very sturdy, and work great! This is a great starter kit for anyone venturing out on their own that needs great utensils!

I was searching for a set of measuring cups that were at a great price! I have just found the right mix. These cups won't melt in the dishwasher nor will they discolor when using a substance that tends to stain. Go for it, you have nothing to lose.

While this is a good quality crisper pan, it is not a pizza crisper. It is an 11 x 13 inch, rectangular crisper pan. One end narrows and is slanted upward to easily slide items off the pan. The actual usable space is 11" square. It would be great for Fries, Garlic Bread and such. But, you can't fit a round pizza on a 11" suare; at least I can't anyway. I gave it 3 stars for the inaccurate description, not for the quality of the pan.

I have mixed feelings about my rolling pin. The weight of it is certainly substantial enough to flatten dough. I do find that the dough often sticks to the metal, but flour won't. I spend half the time peeling my dough off of the pin. If the dough is the right temperature, and maybe if you refrigerate the pin, you may have a better time than I did. I do love the fact that it can be hung out of the way, because it is large. Overall, I will sometimes still grab my old fashioned wooden rolling pin. It may take a little more effort, but it can sometimes be less aggrivating.

I used this torch to make creme brulee for about 6 months without a major problem then the flame died. It would light with a good flame for about 5 seconds and then wither away. I see that many others have also had the same problem. I then bought a MicroTorch by Roburn off Ebay for about $20 new including shipping and it is GREAT!! You don't have to hold down the button to keep the torch lit and the flame is solid. If you don't want to buy it off ebay just do a google search for "Roburn Microtorch". Don't waste your money on the Bonjour Torch.

I own this torch and I have no problems with it at all. Sometimes I have to tweak the little slider that adjusts the gas flow in order to get the torch to stay lit, but once it's lit for a few seconds I can adjust the slider as appropriate. Perhaps the people having so many problems just aren't taking the time to use it properly, because it works great for me.

After reading the bad reviews, I was hesitant to buy this. But it works just fine. The flame is perfect for crème brulée, and it stays lit both when I hold the button down and when I use the continuous flame feature. I'm pleased.

This is a horrible product the tube will not screw off like it is suppose to and it cannot be cleaned. I had to soak it for 3 days before I could finally get the thing apart to clean it. I've tried keeping it loosely fitted and that doesn't even work it just will not come off. Do yourself a favor and buy one of the other brands.

This cookie press is very easy to use. It screws together with
little effort. Also comes apart easily. It is very easy to clean
with its smooth plastic surface. Depending on which side of the
cookie disk you place up determines whether the cookies are fat
or skinny. It works great and is easy to clean making it a snap
to make multiple batches of cookies one after the other. The pistol
handle makes using it easy.

I found a 31 1/2 " by 23" Roul'Pat Pastry Mat on Demarle Inc, website for just $49. I would like to see it sold directly by Amazon for $49.

The French-made Roul'pat, like its cousin the Silpat, is a flexible silicon mat enclosing a thin, fiberglass mesh for durability. The Roul'pat is designed for creating a non-skid work surface for rolling out and kneading dough. The tacky surface adheres to the counter without clinging to the dough, making it easier to roll out thin pastry crusts and the like. Because the mat is flexible, the transfer of a pie crust to pan is a cinch. Dipped chocolates don't stick, nor does fondant. At sixteen and a half inches by twenty-four, the surface is expansive enough for most recipes. The only drawback to this unusual mat is the inability to cut on it, ruling out anything that requires a cookie cutter or knife. The manufacturer also warns against folding and scraping the surface.

I find the Roul'pat works best on pie crusts, pizza dough, chocolate, and flatbreads (or any bread dough that requires rolling or shaping.) Clean up is simple - wipe with a damp sponge and rinse. Mild soap can be used if needed, although I try to keep the surface detergent free. (The Roul'pat is not dishwasher safe.)

This makes a fantastic gift for cooks who seem to have everything. For its uniqueness alone, it's worth searching out.

I bought this stone and used it a total of 3 times before it cracked in half! It made homemade pizza & bread well, with a nice, crispy crust. However, it didn't handle frozen pizza. I preheated the stone, as instructed, and cooked the pizza. It took longer than normal, and the cheese stuck to the stone. While trying to get the pizza unstuck from the stone, it cracked in half! I'm *very* disappointed in this stone & will be getting one from Pampered Chef instead!

I have heard that this particular stoneware is not very durable. I recieved a similar stoneware pizza pan from pampered chef, there is no preheating required, and we have had it for over a year with great results. The only special requirement is to not use soap when cleaning it, as stoneware absorbs soap and releases it when heated. I suggest the stoneware from pampered chef, a little more expensive, but worth the investment.

I just tried this pizza stone, it does not do what is promised. I have baked many pizzas in my oven and using this stone did not make a bit of difference in the quality or texture of the crust. I feel that it was a waste of money.