Evidence index · Kitchen Tools

Kitchen Tools, according to food writers

Only claims about kitchen tools made by people we have grounds to call food writers. The unrestricted kitchen tools evidence is on the kitchen tools page.

food writers is an occupation.

3 people on record as food writers make 50 quoted claims about kitchen tools across 3 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to kitchen tools rather than to fame.

Which kitchen tools do food writers recommend?

Endorsements and objections about kitchen tools from food writers, together, strongest evidence first.

Vitamix blender

1 voice 6 claims 2 objections

17:39 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I've bought a lot of the other very expensive blenders and have found for various reasons that I didn't like them as well as just the I think I think the Vitamix is the standard by which all other blenders are measured for me the Vitamix is great

best in class Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

17:09 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I bought my Vitamix I bought my Vitamix gosh 30 years ago it's still cranking and I've tested it now and then I've worked it pretty hard and it's still just going strong I own several Vitamix blenders now and I stand by them firmly

durability Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites durability

Owned 30 years

16:09 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer earns commission on this

I'm a fan of the Vitamix blender I highly recommend the Vitamix blender if you have to choose which blender you're going to buy next I recommend the Vitamix blender and if you ever want to say that I sent you to buy your Vitamix blender you get a special price that's cool too

recommendation Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Dr. Doug Graham earns commission on this. Stated in the source: “if you ever want to say that I sent you to buy your Vitamix blender you get a special price that's cool too” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Excalibur dehydrator

1 voice 3 claims no objections from food writers

31:48 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I've tried every kind of dehydrator on the market from solar dehydrator cylinders and and angled tubes to stackable dehydrators and circular ones they all have some good things about them but none of them can touch the Excalibur dehydrator Excalibur dehydrator just does the job it's really brilliant

best in class Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

32:18 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

you can control the temperature you can have a timer if you want things to go off or not if you don't and you can control the dehydration from just a few minutes of sweating a product to half an hour to an hour of wilting it a bit it's very nice to wilt lettuce if that's the texture you want to heightening the flavor…

performance Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites adjustability, flavour impact

32:48 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I do use my dehydrator as a kitchen tool for making tonight's dinner and I might not start it until 2: in the afternoon and then put it in the dehydrator for 2 or 3 hours and it's just enough moisture driven off that the flavor is heightened the texture is changed it's a fun tool to play with and certainly well within…

use-case fit Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites flavour impact

Cuisinart food processor

1 voice 1 claim no objections from food writers

58:03 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

of course quinart makes great food processors

performance Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

What do food writers say about kitchen tools in general?

Not a recommendation for a specific product: technique, materials and what to look for in kitchen tools. Citable on its own terms.

6:32 objects Chef Matt speaking on I Want To Cook Chef

so what's my problem with these and why don't they fit my particular needs well it comes down to two words cookware compatibility

use-case fit Owns it Why I Won't Buy An Induction Range: Should You?

Cites induction compatible (against)

2:31 supports Chef Matt speaking on I Want To Cook Chef

I love cooking with gas because well it is just immediate there is so much Precision you can dial it down or turn it up as much as you need and you know exactly how much heat is being output because well it's highly visible you never need to worry about leg time or latency issues with gas stoves because well when you…

performance Owns it Why I Won't Buy An Induction Range: Should You?

Cites heat control, heating speed

34:49 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

it's a it's a marvelous tool it's easy to use it's easy to clean

best in class Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites ease of cleaning

it's a it's a marvelous tool it's easy to use it's easy to clean

13:36 objects Chef Matt speaking on I Want To Cook Chef

my range really is on its last legs it's 40 years old and dying quickly

durability Owns it Why I Won't Buy An Induction Range: Should You?

Owned 40 years

11:34 supports Chef Matt speaking on I Want To Cook Chef

now these don't cost very much I bought this one new in the box many years ago at the thrift store but getting something like this and just dipping your toe in the induction Waters can save you a whole lot of money and headaches and let you kind of test things out before you go full boat and get a whole induction…

value Owns it Why I Won't Buy An Induction Range: Should You?

Cites price

11:04 supports Chef Matt speaking on I Want To Cook Chef

here's my advice before you go out and spend thousands of dollars uh get one of these this is just a little induction stove just a portable burner these plug into a wall they're just electric they don't require any like special voltage you can just plug them into a wall outlet

recommendation Owns it Why I Won't Buy An Induction Range: Should You?

Cites portability

10:04 supports Chef Matt speaking on I Want To Cook Chef

there's also another aspect of gas ranges that I utilize guys and that is charring you might have remember when we toasted those tortillas where we just held those tortillas directly over the flame no cookware needed that is a special application that you could do with gas but you couldn't do with an electric stove

use-case fit Owns it Why I Won't Buy An Induction Range: Should You?

Cites versatility

there's also the broiler element as well if you're into broiling and you really want that flame Char there again a gas range is going to give you that

36:20 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

if you want to create a recipe that you can reproduce later on you almost have to weigh the food just saying one banana I mean there's little bananas there's big bananas one apple one strawberry it's well I guess it depends on how precise you want to be but if you want to add say 25 G or 28 G of sunflower seeds into…

best in class Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites heat control

35:20 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I think I have three or four different mandolins in my house and I actually use different ones for different jobs I love making noodles with my mandin but I also greatly enjoy making even thickness slices of say a zucchini that I can then put a sauce on top and serve it up as finger food

use-case fit Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites versatility

34:49 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

you can reproduce the same ones a month later getting the exact same Cuts

reliability Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites durability

you can reproduce the same ones a month later getting the exact same Cuts

34:19 objects Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

if you've never used a mandolin please let me warn you that not not only are they a lot of fun but pretty much anybody who uses a mandalin more than once is likely to cut themselves be careful you're sliding food across a Razor's Edge there are different razor edges on the mandolin some of them curved and some of them…

handling Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites safety (against)

please let me warn you that not not only are they a lot of fun but pretty much anybody who uses a mandalin more than once is likely to cut themselves be careful you're sliding food across a Razor's Edge there are different razor edges on the mandolin some of them curved and some of them flat but you're sliding it past…

27:46 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I'm using the immersion blender for the texture that I can create and not really worrying so much about nutrition

use-case fit Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites size and capacity

it's well worth trying the immersion blender because it will do it will do quantities that are essentially too small for a powerful blender like of Vitamix to even bother with I mean you put in small quantities and it ends up below the blades you can't even do it in a Vitamix and yet in an immersion blender you…

26:14 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I'm particularly fond of an immersion blender because it doesn't create the cavitation that down flux of air into the food you're drinking so it doesn't oxidize the food and it doesn't leave it full of full of air if you don't want it full of air sometimes there's things that you want to make lighter and fluffier…

performance Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites aeration, nutrient retention, size and capacity

if you take a glass of each Vitamix blend bananas and water immersion blend bananas and water same quantities of both pour them both into a cup and then or a clear glass and check them again in 30 minutes and check them again in an hour the immersion blender drink will be basically the same color as it was when you…

the nice thing about immersion blenders is they come in different sizes at our events we have an immersion blender large enough so that we can blend 10 gallons of soup all at one time and it does a great job 10 gallons that's a big pot there are even bigger ones than that and smaller ones in gradations all the way…

24:44 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

PE today the dut peaches were just spectacular blended with orange juice just those two ingredients blend drink done I had close to a gallon

performance Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites flavour impact

I certainly put lemon lime orange Grapefruit Tangerine Tangerine juice is just spectacular

24:13 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

the citrus juicer is a tool that I use almost every day now I juice my Citrus a lot of the pulp falls into the juice I'm fine with that if there's excess pulp up on top I eat that or add it to a salad dressing or put it into some other recipe we end up eating the whole food the edible portion but I like to juice my…

use-case fit Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites adjustability, versatility

occasionally you can use the citrus juicer on other types of fruit if you wish for instance if you slice a tomato in half and then put it on top of the citrus juicer you can control how much of the middle of the Tomato you take out and how much you leave for instance if you wish to make stuffed Tomatoes it's an easy…

22:12 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

if you keep your knife sharp you can cut with great Precision

performance Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites edge retention, maintenance

I sharpen it I sharpen it every day and at that point it only takes two or three Strokes either with a sharpening tool such as you're looking at here or with a sharpening tool that does both edges at the same time and two or three Strokes it's sharp and noticeably different than if I don't take those two or three…

21:42 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

one of my favorite tools a good knife I use my knife every day for a lot of things

best in class Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

20:12 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I don't even know how many different kinds of food processors there are out on the market most of the good ones are really excellent

performance Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites adjustability, speed and efficiency

I use the es blade to make sauces I use the es blade to make crushed vegetables take celery or carrot and put it on the es blade lettuce on the es blade cauliflower on the S blade and you end up with really small little bits you can control how big from grain of sand to grain of rice

the food processor is exactly the way it sounds right it allows you to process food at high speed with a lot less effort a lot less mess and certainly a lot less time and you could ever do it with a knife if you're good with a knife

11:04 supports Chef Matt speaking on I Want To Cook Chef

and you can kind of get a feel for what it would be like to cook on an induction range

use-case fit Owns it Why I Won't Buy An Induction Range: Should You?

10:04 supports Chef Matt speaking on I Want To Cook Chef

but in the end for me I just love gas ranges now I know they have their downsides and I made a video on that that I'll link to in the description below but the upsides outweigh the downsides for me

value Owns it Why I Won't Buy An Induction Range: Should You?

9:03 supports Chef Matt speaking on I Want To Cook Chef

this wouldn't be the issue with standard electric ranges something with that heating element underneath all of the cookware would work on it because well you're simply putting cookware on top of a hot surface

use-case fit Why I Won't Buy An Induction Range: Should You?

Cites versatility

5:31 supports Chef Matt speaking on I Want To Cook Chef

but with an induction burner like this once you cut the heat uh these get cold really fast there might be some residual heat just on the surface but because you're only heating the cook wear and not an element underneath well you don't have to worry about combustion issues should something like fall on that burner…

use-case fit Why I Won't Buy An Induction Range: Should You?

Cites safety

5:31 objects Chef Matt speaking on I Want To Cook Chef

if you had one of these these electric type uh stoves and you put your hand on the element after you turn it off well it is very hot and it could burn you

use-case fit Why I Won't Buy An Induction Range: Should You?

Cites safety (against)

3:31 objects Chef Matt speaking on I Want To Cook Chef

the issue with most electric ranges is that well there's lag times and latency issues unlike a flame that's either on or off uh the element is still going to stay hot so that means if you're trying to let's say turn down the heat quickly well the pan or the pot or whatever you're using to cook with it just won't do…

performance Why I Won't Buy An Induction Range: Should You?

Cites heat control (against)

0:00 supports Chef Matt speaking on I Want To Cook Chef

cooking via induction is pretty rad

performance Why I Won't Buy An Induction Range: Should You?

Cites heating speed, speed and efficiency

well induction stoves although they are part of the electric stove family they're different and because they are different and the way they work that solves a lot of the usual problems that you get with an electric stove

if you turn up the temperature the cookware immediately gets hotter and then if you turn it down the cookware immediately loses heat it's pretty cool

there's other benefits to induction over Standard Electric and one of them is they're usually more efficient they usually just use less energy and that can mean a lower utility bill

57:02 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I think the trick is really buying a quality food processor so that you're not cursing over the way it functions or the way it lasts you're likely going to have to spend more than $100 to get a quality food processor but I don't think it really matters which one

value Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites durability, price

34:49 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

you can make WAFF buffle cut vegetables you can make noodles you can make controlled every slice exactly the same at any width you wish

performance Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites adjustability

you can make WAFF buffle cut vegetables you can make noodles you can make controlled every slice exactly the same at any width you wish

23:13 notes Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

there's a lot of different kinds of knives out there you want to have a sharp knife be nice to have a knife that keeps its Edge is a ceramic knife automatically better than a metallic knife no not at all there are quality ceramic knives and there are lowcost ceramic knives and just because it's ceramic does not make…

performance Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites build quality, edge retention

22:42 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

the idea with a knife is to be able to handle a knife that you can control that you feel comfortable with a bigger knife isn't better if you can't control it if you don't feel that you're totally at ease wielding such a big blade but generally a bigger blade is better if you can handle it

handling Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites weight

20:42 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

I like many of the attachment blades and I use a lot of different blades on my food processor yes I like the Julian blade but I also use the S blade a tremendous amount

use-case fit Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

Cites versatility

11:04 supports Chef Matt speaking on I Want To Cook Chef

they do work quite well

performance Owns it Why I Won't Buy An Induction Range: Should You?

11:04 objects Chef Matt speaking on I Want To Cook Chef

although they won't have the power of you know a standard induction stove

performance Owns it Why I Won't Buy An Induction Range: Should You?

Cites power and output (against)

6:02 supports Chef Matt speaking on I Want To Cook Chef

they're really coming down in price they started maybe several hundred so there's a cost benefit there as well

value Why I Won't Buy An Induction Range: Should You?

Cites price

1:00 objects Foodie With A Life Food Writer

but to use that I'm always like what did this save me like now now I'm with my hand and the seeds and the juice and it's like yeah I don't know what this did for me quite or even like my mom has like a hand reamer and the same thing I'm just like I don't know what

performance Owns it Podcast Clip: Kitchen Must-Have Tools

Cites speed and efficiency (against)

0:30 supports Foodie With A Life Food Writer

it's beautiful those Citrus reamer I think that that's a beautiful tool if you're gonna put it on a Shelf great they made them in a ton of beautiful colors of glass right in the 50s

appearance Podcast Clip: Kitchen Must-Have Tools

Cites appearance

35:50 objects Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

a lot of people do weigh their food before every meal and unless you have medical reasons to do that I'm not a big fan of it

use-case fit Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

21:42 supports Dr. Doug Graham speaking on FoodnSport with Dr. Doug Graham Food Writer

you can turn it the blade on its side put a walnut or macadamia nut under it tap your fist on top of the flat blade and you end up with crushed nuts

use-case fit Owns it Dr. Graham's 5 Favorite Raw Food Kitchen Tools - Culinary Skills Retreat

6:32 supports Chef Matt speaking on I Want To Cook Chef

and even some restaurants along the domain of the flame even they are going with induction stoves as well

mention Passing on someone else's experience Why I Won't Buy An Induction Range: Should You?

Cites reputation

0:00 notes Chef Matt speaking on I Want To Cook Chef

I've been using this Innovative method off and on for more than a decade on a portable induction burner

ownership Owns it Why I Won't Buy An Induction Range: Should You?

I bought this one new in the box many years ago at the thrift store

0:30 mixed Foodie With A Life Food Writer

I had the one that you like twist and that one's fine too but then you have to like strain out all the seeds and pour it I think that is a crazy invention that is somehow still popular

performance Stopped using it Podcast Clip: Kitchen Must-Have Tools

Cites speed and efficiency (against)

How do kitchen tools score among food writers?

Computed only from claims about kitchen tools by people we have grounds to call food writers, so the axes answer “according to food writers” rather than “according to everyone”.

Domain authority

1 recommender, weighted by demonstrated expertise in kitchen tools. Weighted by expertise in this category, never by audience size.

Independent consensus

1 independent voice across 2 sources. How many independent voices converge, unweighted.

Long-term ownership

1 dated ownership report, median 9 months. Volume and length of dated first-hand ownership reports.

Performance

4 performance claims. Claims about how well it does the job.

Value

no value claims yet. Claims about what it costs relative to what it does.

Repairability

no repairability claims yet. Claims about whether it can be maintained or rebuilt.

Community breadth

2 distinct communities. How many distinct communities converge, rather than one echo chamber.

Recency of evidence

most recent evidence from 2021. How recent the evidence is. Old evidence is not wrong, just older.

Objections raised

2 negative claims, mostly performance and durability. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.

These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.