The best pepper mill I have ever used

I can’t express enough how glad I am that I listened to the positive reviews and made this purchase. I’ve used AT LEAST 5 different pepper grinders within the last year and NONE of them worked well enough for me to want to use on a regular basis. Some only put out a little pepper for tons of effort, some just clogged up after a few turns, one just didn’t work at all. NONE of these problems with the Oxo Good Grips Pepper Mill. You just turn the handle (which turns with VERY little effort) and you get a rainstorm of pepper all over your food in the coarseness of your desire! I would definitely recommend this best pepper mill for those with arthritis problems etc who love freshly ground pepper. It IS a large (about as thick around as a soda can) grinder, so you are forewarned. I really like the bottom cover and it’s very quick + easy to refill. Check out this!

OXO pepper mill

My only MINIATURE issue with this grinder is that when placing your hand around it, you have to make sure that your fingers do not END on the clear plastic part of the grinder (The mechanism of it will make the top end of the clear refill part of the grinder pop out and if it’s filled to the max you’ll have peppercorns falling out). However this small problem in my opinion does not merit the removal of a star or take away much from my love of this product. I will certainly update this review if the grinder does not stay as functional for a reasonable amount of time.

In the meantime, My plan for the near future is to buy at least two more of these grinders, one for my coarse sea salt (no more disposable sea salt grinder for me!) and one for a three-color mix of peppercorns.

Further information:


Satisfied with my new slow cooker

best slow cooker to buy

I purchased this slow cooker based on some solid reviews on Amazon. I have used it once for a roast and it came out beautifully. The last slow cooker I owned was a Crock-Pot brand and I had it for many years. What I did not like about it though was that is ‘boiled’ food. The heat would be so intense that the ‘boil’ would be pretty steady and aggressive. I read another reviewers post on Amazon and that person noted that a key quality about this one was that it actually slow cooked and it did not ‘boil’ food and that person was RIGHT. This is a ‘true’ slow cooker. The crock is white and after having a black one for many years, I really appreciate the light color.

slow cooker

My only squabble about this is the chrome part around the glass lid seems a little cheap and/or a tad loose if you push on it a little. It is not a deal breaker for me because it retained moisture and heat VERY well but I wanted to mention it. Also, the lid needs to be positioned just so or there will be a wee gap around the crock. I suspect this is so moisture can build up and ‘seal’ it and also so it does not ‘boil’ food. All in all, really satisfied with this purchase. I do recommend to others. – Butterfly


This is an outstanding skillet you should consider

I have several Anolon Advanced pans and skillets and like them all very much. There is nothing ‘wrong’ with this set, but the pans are NOT as heavy as some of the other pans. I was initially disappointed by that since I really like the hefty feel of my other Anolon Advanced pans. That’s why I’m giving it a “Almost Great” rating.

I will say that the pans do seem to work just as well as the others I have. And the quality seems just as good. I DO wish, however, that it had been noted in the product write up that these pans are not the same thickness/weight as the others. So, if you are picky about things like that as I am, then this is your warning. If you don’t care about weight or thickness, then I’d say you will love these best skillets.

Again, the quality is there, the nonstick works great, and they are wonderful to work with. For those new to Anolon Advanced, be warned that you absolutely can NOT use high temps on any of the pans. Preheat your pans to a medium setting first and you’ll have the best results. These pans DO hold temperature really well and will get very hot, even on a medium setting. Enjoy! By Writer in Alaska

Check out the official site here.

More: How to choose the best all-purpose skillets

Three pieces of cookware will meet all your cooking needs

If you’ve ever picked up the molten plastic handle of a frying pan or cleaned a range top after making a marinara in a wobbly pot, you’re ready to learn about good cookware. First, lyou need to invest the money to get a good-quality pan made of the best metal for the job. Then you must care for cookware properly to give it the longevity you need. And remember―you don’t have to go out and buy whole sets. Instead, select the individual pots and pans that work best with what and how you cook.

 Whatever type of pan you pick, it should above all be sturdy. Thickness means that a pan will not dent, warp, or have hot spots (which cause food in one area of the pan to cook faster or burn before everything else is done). Thinner materials won’t hold heat evenly. A deeper pot should hold heat all the way up its sides; a weighty one will also be more durable and withstand frequent use and washing.

The three basic pots you need to start your collection: a two-quart saucepan, a 10-inch saute pan, and an eight-quart stockpot. They’ll cover just about any cooking task, and if you buy high-quality pieces, you’ll have them for a long, long time. And if you’re buying only three, you can get the best.


While this should be of good quality, it doesn’t have to be quite as hefty as the other two. Although you want it to be sturdy, you’ll be using it mostly to boil water for pasta and blanching or steaming vegetables, so you want to be able to lift the pot once it’s full of water. Something in midweight anodized aluminum is a good choice, since you may also want to use your stockpot to make large quantities of soup, stock, or stews. (If you’ll be using it mainly for boiling water, buy the cheapest you can find.) Anodized aluminum is treated with a strengthening protective coating and will perform well without costing a fortune. The handles on a stockpot should be big enough to grasp firmly. If a colander insert doesn’t come with your pot, consider buying one separately. The insert is not crucial, but it makes it easier to lift out pasta or vegetables.


Sauté Pan

For searing and sautéing meats, vegetables, and chicken, pick a stainless-steel sauté pan. This pan will prove to be your most versatile. Not only can you sear anything to a golden brown but you will also be able to make a quick sauce with pan drippings. You can cook a whole meal and have only one pan to wash. The three-quart saute pan is the right size to make risotto and homemade pasta sauce, or even do some deep-frying. It’s great for stir-frying, so you won’t need a wok. With this type of pan, it’s important that the base be thick enough. A thin pan may buckle, making it hard to cook food evenly. Most good-quality stainless-steel pans have an inner core of aluminum or copper to enhance steel’s relatively poor heat conductivity. Handles should be heatproof and secured with heavy-duty, noncorrosive rivets. Stainless-steel, wood, and plastic handles all stay cool on the stove-top, but only steel and cast iron are ovenproof (wood will char, and plastic will burn). A pan with a steel handle, then, gives you the advantage of being able to finish the cooking in the oven. (And, obviously, use mitts when removing anything from a hot oven.) Lids should fit snugly (a tight-fitting cover helps keep moisture in the food), with a secure knob that is heatproof.


A two-quart saucepan is the right piece of equipment for making sauces and rice, or for reheating soup and pasta sauce. For handling all these tasks quickly, your best choice is a pan made of copper. It will look warm and inviting hanging from a rack in a country kitchen, but it has more going for it than mere beauty. Copper is extremely responsive to temperature changes, so it heats up and cools down immediately as you turn the stove dial. This means it’s especially good for making delicate sauces and candies or melting sugar. Look for a cast-iron or bronze handle with sturdy stainless-steel rivets. Apart from the aesthetic consideration, don’t worry about polishing copper pots. Tarnish does not affect performance. Copper cookware is usually lined with stainless steel or tin (exceptions being preserves pans and bowls for beating egg whites). Easy-to-use copper polishes are available in cookware and hardware stores.

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