A 5 in 1 Multi BBQ Gill tool can be apartable,it is cool...

Here are my favorite & the best kitchen gadgets which I have used in my daily routine.

• Hand blender
• Manual squeezer
• Salad spinner
• Electric cattle
• Kitchen knives

We wear out one a year or so. Double-hinged is definitely the way to go.


We got one of the squeeze juicers earlier this year, and now use a ton more fresh lemon, lime, and orange juices in our cooking. So much easier than the old manual glass or metal reamer-style juicers and nowhere near the hassle of an electric juicer.


Definitely helps. It took me a while to find a good one which didn't include diamond chips in the rod--I don't want to remove steel, just line up the edge.


Another new addition in the past year for us, and yes, what a difference over steel peelers!

Thought with the boiling water pot, the rice cooker and the air fryer I had everything I needed in the morning to make everyone’s lunch.

I was wrong.

MrLapLap went to S�o Paulo and came back with a Japanese made 3 litre “pickle” press.
Vegetables, 2 or 3% of salt, ideally some konbu (maybe a little lemon and yuzu koshou or garlic) add some pressure and a day or three (depending on the recipe). Tsukemono/pickles!
Why did we not get it earlier?
Photo here: https://goo.gl/images/v7tnqu

Available here:

My favorites and most useful gadgets are silicone steamer, mini rice cooker, handheld blender, salad dressing shaker, pans etc. I am using all these gadgets in my daily routine.

On my most recent trip to Finland, some local friends took me shopping at a Fiskars outlet. One of my friends told me that this clever silicone-edged contraption is her favorite cooking spoon. Actually, it's a hybrid cooking and serving spoon. I bought one to try for myself, and it was an instant winner: https://www.fiskars.eu/products/cook...-spoon-1014435

has anyone used one of those pizza chef pans for frozen or fresh pizzas? Any good?

Interesting; a Salad Shooter with a hand crank. Does look useful, though!

Phrase like that belongs on the match thread, not dining.

I would think .

Electric cattle?

(I know, I know.)

After two years of lockdown where I got to know myself in the kitchen rather better than before I have had the chance to begin again in a new house, in a new kitchen where there are no large electrical goods. First purchase was the fridge and freezer. Am currently using two individual induction hobs gifted from two different people. Not ideal, but it’s giving me time to decide on what I’ll want when my rental lease changes from temporary to permanent next year.

What I’m still using on a daily basis:
Panasonic Hot Water Pot - just needs descaling periodically
Zojirushi Rice Cooker (coming up to ten years and as I only cook rice in it and don’t use the inner pan for rinsing the rice it still looks unscratched and new inside)
Phillips Air Fryer - one of the original models, does NOT look new anymore
Pickle press - have a few of these now, including huge ceramic ones with water lock lids
A daikon and wasabi grater (easy to use, easy to clean, much more convenient than a microplane for garlic)
Lodge Cast Iron (amazing on induction)

And the new gadget has been… the Anova Precision Oven (APO)

Ideally I would have chosen something more like one of Panasonic’s “Bistro” Oven range, but given what is actually available in the U.K. (and my budget) I am really happy with my choice and it is very doubtful whether I will be getting myself an integrated oven.

I wish it had some of the self-cleaning functions that come as standard on the East Asian combi-ovens I lust after (Toshiba’s ER-WD3000 is another beaut), but overall I am very happy to have this gadget and am really enjoying all the features; steaming, sous viding, cooking by timer and by probe, proofing, baking with and without steam.
I feel we’re in the midst of a significant paradigm shift when it comes to ovens, am glad to be leaving the conventional kind behind. I don’t see how I will ever go back.
Strange that I’ve ended up being lured into sous vide cooking, and in this format I just don’t need to faff around with bags and seals. An hour (often less) in the APO followed by 2 minutes on a cast iron pan on an induction hob (the heat up time is near instant) and it’s done.

So quick to respond (reaches target temperature in just a few minutes) and easy to use (am personally not experiencing the steep learning curve others have reported) that I’m back to using my other beloved kitchen appliance far more regularly than someone on a low carb diet should - the Ankarsrum Assistent.

My goal now is to get a Bamix immersion blender (but I have to get a washer-dryer first).

The Anova oven looks neat. I recently bought a Calphalon convection toaster oven which does most of the same things, and I love it. I use it all the time; the large oven in the range gets used only rarely.

I bought the Ninja Foodi dual zone air fryer last week. It's great and have made burgers, pork chops, chicken breasts, corn on the cob, and fries. All were great and it's easy to clean. My only complaint is cooking temps vary so greatly between the owners manual and recipes. Also, recipes say pre heat while the manual makes no mention of it. You have to calculate this plus you have to compensate for longer cooking times when cooking two different items at once so it's really a crap shoot. Just pull out when you think it's done and poke it.

Ian, do you have an instant read meat thermometer? You can get one for around $10 and for things like the pork chop or chicken breast it would be perfect. You take the food out and take the temp and put it back if needed....you can't leave it in while cooking but check the temp sooner than you think it should be done and you can guess how much longer it has to go. And don't forget most foods continue to go up in temp for a while after they are removed from the heat source.