Kitchen Reviews

I tried making pizza a few different ways with stones and crisping pans but my oven never gets hot enough to cook both the crust and the toppings together. I was thinking of getting a hearth kit but the price was a few hundred bucks so I figure I should try this first.

I never used cast iron before and I was kind of put off by the idea of seasoning pans but the possibility of saving whole bunches of money made the process not so hard to try.

Basically you line the lower rack of the oven with aluminum foil. Then you wash the pan with mild soapy water and dry it with paper towels. Then you turn the oven on to bake at 350 degrees. Stick the pan in the oven until its just a little warm. Then you pull it out and rub it all over, including the handles, with a paper towel that's been dunked in vegetable oil. Then stick in back in the top rack of the oven upside down and let it cook for about an hour. Two things to remember are to not take too long getting the pan back into the oven while its getting up to 350, the sooner the better. You want the pan to ease up to 350. The second thing is that the aluminum foil catches any drips from the pan. There will be a few and the house may smell a little like hot oil for the hour. It wasn't a really bad smell, if it was my wife would not hesitate to tell me, and the smell went away pretty quickly as the oven cooled. The pan changes color from a dark grey to a brown. And that's that.

I made my first pizza today and it went really well. I had the oven to 450, even though most recipes say 550 or higher; and even though it took a few more minutes the crust got crusty, the toppings cooked at the same time without burning and it slid right onto the peel without sticking. It all cooked together like real pizza and I basically washed it with water and a dobie pad when it cooled and dried it with paper towels.

Now I have to work on getting my pizzas into the classic round shape.

A must for any chef, cook or party animal. Makes perfect pizza, but make your own pizza dough. The store-bought stuff is too thin and you'll overwork it trying to make it happen. There are great dough recipes on the Net to experiment with.
PS: We use it as a griddle too.

I just recieved these pans last week. We bought two of them. They are 14" pans, very heavy, very nice construction quality. For the super bowl I baked some pizza pillows, chicken tenderloin strips, fish sticks. All of the items came out with a nice crispy and brown texture and just perfect. Very nice. Easy to season, and so far easy to care for. I am thrilled with the quality and the way these pans work. I definately recommend the Lodge products. They work, are durable, and frankly worth twice what you can find them for here on Amazon. I am a believer. I have ordered more Lodge and I am waiting for those items now. If they turn out as good as my other Lodge pans have I will keep adding more Lodge items for our home. Nothing but praise here.

I make beef jerky in LARGE quanities -- I run 12 trays on this machine to do 15# of beef at once, usually two batches a weekend, many times a year. The air circulation of the American Harvest line is invaluable -- I could not do without it for the speed and quality it produces. The tempature range is wider than my smaller 'Snackmaster' model, and the metal-shell base unit is better made. The indents in the base for handholds are invaluable when I have to move the unit. To clean the trays all I do is remove the top drawer in the dishwasher and pop them in.

Thanks to the superior quality control of this model, I have been able to send jerky to just about every weather and camping condition known, from the desert in winter to humid rainy warm places, and to military friends far and wide. I have been able to safely and tastily dry both thick and thin meats. I have reccomended this brand to so many people in the international history group that I work with, for so many years, that the joke is Nesco should be my sponsor!

I have an American Harvest dehydrator that is 15 years old. Some of the best money I've ever spent! After this amount of time, I just can't see buying a new one. Mine works great! Do yourself a favor and make the investment. You really won't regret it.

Our first batch of jerky took 3 hours. We cut the strips a bit thicker the next time and it took a few minutes more. This thing cranks. Sturdy and full featured.
A little noisey, but not bad. The only downside is the heating element/fan should be on top. Less mess. I expect that with this powerful of a unit, that would be to much heat not rising efficiently.
Make sure everything is cut evenly.

I am addicted to pepper, I love it on everything. Recently I bought a pepper ball and it was okay. Well, that was until I went to my Grandmas and used her OXO grinder. This thing is amazing! I love my pepper ground very fine and this does it with ease. With one turn I have the same amount that the pepepr ball would give me in 20... This is better than expensive grinders and at a fraction of the price. Also, Amazon has this set for the cheapest anywhere else. I looked around and you will not be able to find it any cheaper, but even if it was triple the price, it is still worth more.

This happens to be the best pepper grinder I have ever used.
You can easily crank out freshly ground pepper and it sure beats them other pepper mills that use a twisting motion. Alot easier to fill with peppercorns, and you can quickly see how much is inside since it has a clear plastic window. The bottom has a snap on plastic lid to help keep from getting pepper on the counter or table after using. It is adjustable & comes with a great salt shaker for diferent types of salt from fine to kosher salt, & a closed & pour setting. These would also make an ideal set for a camper or a mobile home. Highly recommended for all kitchens!

I ordered this set for someone for Christmas and decided to get them for myself as well. I'm so glad I did. The pepper mill is so easy to use, grinds the pepper well and has a nice cover on the bottom to prevent those little pepper trails on the table. The salt shaker is good because it has 3 different size openings and can also be closed to prevent salt from hardening in the humid weather. Great set for the price. I'm a new OXO fan.

This is a good, solid rolling pin. Everyone loves a heavy rolling pin, but I find this one to be TOO smooth. Dough sticks to it like crazy, and you'd be better served by getting a simple (and cheaper!) wooden rolling pin that lets you spend more time rolling out dough and things instead of trying to peel off the huge pieces that are sticking to it.

This smooth rolling, hefty, nonstick rolling pin is perfect for the avid baker. I've been coveting a ball-bearing rolling pin for years, but the expense has always stopped me. Now OXO has introduced a more reasonably priced nylon-bearing pin that does not adhere to dough the way wood does and is not as heavy as a marble one. The result is an ease of rolling that will make you wonder why you didn't get this sooner. It is easy to clean by hand, or, if you have room, in the dishwasher.

Highly recommended for serious bakers.

This rolling pin is weighted so wonderfully. The handle grips are very comfortable and the pin glides effortlessly.
I have Rheumatoid Arthritis and can barely roll out bread dough, let alone pasta or toritalls lately. That is... until I bought this little marvel! The dough practically rolls it's self out, all I need to do is direct it's path!

I love this rolling pin and recommend it to anyone! Why it is worth it's WEIGHT in GOLD to me!

Warmly,
Sharon Anne

Visit my cooking info site at www.sharonanne.com!

I had always hesitated to buy an ice cream maker. When I was a kid, it was the old hand cranker in an ice bucket. Fun but a lot of work! Simac's Gelataio Junior is superb for sorbets and other frozen goodies. Just put the ingredients in the cannister and within minutes you've got dessert! Also great for cocktail parties! Almost everyone likes frozen daquiris. I almost always have fresh fruit or vegetables around. The possiblities are unlimited for finding new ways to serve cold or frozen surprises. Best of all, I know exactly what is in it! I had doubts about the price...but it has paid for itself many times over and everyone looks forward to the next surprise. Like Cranberry Sorbet at holidays? Or just good old vanilla or banana cream ice cream with strawberries or crushed nuts? Ymmmm.

We've used this machine 2-3 times/week for the last 2 years. it makes super ice cream & the removable canister is key (hygiene). Despite the heavy use, we've had no problems of any kind with it...

A wonderful Ice Cream Maker - the best I've ever had. I had purchased one 20 + years ago, and when I moved, gave it to my cousin. Big Mistake! I love the new model and have enjoyed my little adventures in making ice cream and sorbets. Yes, it is heavy - and I live in an apt. with minimum space. However, I purchased a rolling cart at [a store], and keep the Machine on it in a closet. There's a handy plug available, so don't have to move the item into the kitchen. I have a bit of trouble plugging in the top motor. Sometimes it doesn't align properly and then, the paddle won't rotate. Takes a bit of doing. And yes, it does take more than 20 minutes to make ice cream but well worth it!
Susan in OR