Best cookware accessories according to redditors

We found 344 Reddit comments discussing the best cookware accessories. We ranked the 117 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Cookware Accessories:

u/[deleted] · 114 pointsr/AdviceAnimals

Thought you were going for a spaghetti measurer, but that works too.

u/11e92 · 81 pointsr/mechanical_gifs

I thought this was a joke so I looked it up. It was not a joke.

$35 for a piece of plastic that counts spaghetti?

u/sugahtatas · 49 pointsr/EatCheapAndHealthy

Second this! Taking supplements isn't always ideal or efficient. Aside from eating more red meat and organ meats, cooking in a cast iron pan is a safe and effective way to get more iron into your system. There is also this Lucky Iron Fish that you can drop into whatever you're cooking and it will deposit iron into it. Pretty cool.

u/Tastetastic · 28 pointsr/pics

Looks like this -- The StufZ Burger Press

u/ftwkd · 19 pointsr/AskCulinary

Replaced the knob on my le creuset the week i got it with this.

u/halfbakked · 18 pointsr/castiron

There is an iron fish you can get on amazon that you can throw into the pot while you are cooking stews, sauces etc that adds additional iron to your foods and doesn’t change the taste.

u/filchermcurr · 18 pointsr/instantpot

Here's what I personally use: - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring. - Steaming basket, of course. - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.) - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day ( but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

u/pofshrimp · 17 pointsr/Whatisthis

Its a S'mores maker

Or at least some of one

u/Moon-Moon-Is-My-Name · 15 pointsr/JUSTNOMIL

There’s also a little fish made out of iron that was created for developing countries where iron rich foods are not naturally prevalent or are too expensive. Since you can throw it in while boiling water it might sneak some more into your diet. Worth a shot & it will provide one to someone anemic in the developing world who might not be able to get any or very subpar medical treatment for it.

u/MeGusta · 14 pointsr/food

If you've already got a Le Creuset, you can buy a stainless steel replacement knob. A lot cheaper than buying a new dutch oven just for the handle.

u/tb21666 · 13 pointsr/vaporents

Reynolds always did the trick IME.

Large & Turkey sizes available, turkey being the bigger of the 2.

u/SmashesIt · 12 pointsr/vaporents

This one. Simple and I trust the longevity of the Steinel heat gun over any handheld portable.

Edit: Link

Okay I have posted this a few times to people but here is the run down.

  1. "Fat Boy Vaporizor Bowl" is the name of the glass piece. It comes with different down stem sizes and form multiple sites... I think mine is 12mm. I usually put a screen in the bottom and ground product goes on top.

  2. Steinel Digital Heat gun. They have multiple varieties of these and they are not super cheap... But it is a tool and are pretty well made in Germany or some such European country. I got one like this... not sure if it is the same one

  3. Reynolds Oven Turkey Bags. They are made to cook a turkey in your oven and easily take the temp of vaporization.

  4. Ball valve that fits downstem. I just brought the unused glass piece to Lowes in my pocket and root around the ball valve area shoving the stem into them until I get the cinderella.

  5. Tape bag to ball valve.

  6. Profit?

    Sorry for the delay guys.

u/SincerelySpicy · 11 pointsr/whatisthisthing
u/adminmatt · 11 pointsr/Paleo

typically a piece of metal that sits on top of your bacon to keep it flat while cooking. This one looks like OPs

u/UTtransplant · 11 pointsr/instantpot

I use this set:
Actually I use it a lot because I like rice with my meals.

u/Imapseudonorm · 9 pointsr/foodhacks

I'm not seeing the problem.

All jokes aside though, I've had very good luck with the microwave cookers. The one I use can make something like 13 strips at a time, and it's just a matter of pouring out the grease (into a jar to use in later cooking).

Here's a link.
1 min per slice +/- depending on thickness. I use thick bacon, so ~1:15/slice.

u/bcnc88 · 9 pointsr/castiron

Love the grill pan for hotdogs, brats, grilled veggies, etc. Hate cleaning it. These are the best for scraping out debris: Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack

u/raineykatz · 9 pointsr/whatisthisthing

It's for use in a cone shaped food mill to help push the food through

u/nigelolympia · 9 pointsr/whatisthisthing

My thought was one of these iron adding cooking things.

u/lovellama · 7 pointsr/Canning

Glass cooktops are different than electric or gas for canning.

First thing, check your user manual and see if your cooktop is safe for canning on. Some aren't. I have a Jenn Air, which is (at least the model I have is.

Second, if you are able to can on your cooktop, you likely HAVE to use a Presto canner. Presto is the only one with a smaller-diameter disc on the bottom. On glass tops at least, you can't have more than an inch of the pot overhanging the burner on each side. All Americans are too big.

Prestos come in 16 and 23 qt. It's a toss up on which one to get; the 23 seems big for a beginner canner, but if you really get into it then a 16 will become to small and you'll be wanting the 23 too. I have both. :D

Third, which ever canner you get, if it has a dial gauge and a mushroom-looking weight regulator, get a three piece weight regulator to replace the mushroom-looking one. Dial regulators have to be re-calibrated every year (and sometimes out of the box), and you need to stay within sight of the canner to make sure it doesn't drop below pressure. The three piece you can hear rock (unless your house is really big) and makes it so much easier. Each section is worth 5 lb of pressure.

Fourth, if you get the 23 quart, get another rack so you can stack pint jars and do big canning runs.

Good luck!

u/reimerl · 7 pointsr/AdviceAnimals
u/clharris71 · 7 pointsr/PressureCooking

Seconding the "pot in pot" (aka PIP) method. You can do rice at the same time or other veggies as well. Obviously it is affected by the cooking times for the other dishes. You can search around online and find a lot of people who stack oven safe containers with different foods in the Instant Pot and cook a meal at once. I have done some of the recipes from Jill Selkowitz at This Old Gal and have seen others. I have [these] ( metal tiffin pans that I use for this purpose also. You don't need to buy special pans, though. Anything that is oven safe and will fit below the 'max fill' line and allow you to put the trivet and some water in the bottom of the pot. I have cooked rice this way several times. I also freeze cooked rice and reheat from frozen with a little water in the microwave. You can reheat in the pot, too, if you don't have a microwave.

u/jumpingupanddown · 6 pointsr/food

I recommend this metal replacement knob if you are going to use it in the oven (which is where it really shines IMHO). Apparently, the plastic ones can melt...

Also, you are supposed to be careful when cleaning it - they sell special abrasives that I am not sure are necessary. Apparently, metal utensils can scratch the enamel as well, but I think you're OK as long as you don't scrape fond off the bottom with a metal tool.

This thing makes great fond, so anything that can use it (braising, etc.) is a good bet.

u/Morrighaine · 6 pointsr/Cooking

Ah! here are the grill pan ones.

u/Lordica · 5 pointsr/AskCulinary

You can get a heat diffuser, but I just use a cast iron pan under my sauce pan.

u/helius0 · 5 pointsr/Cooking

Look for flame tamers, aka heat diffusers. This looks like the one I have.

u/arachnae · 5 pointsr/Cooking

You might want to buy one of these.

u/ogyneXPlA · 5 pointsr/AskCulinary

Just turn the heat down. If that doesn't work use something like this

u/richie_engineer · 5 pointsr/zerocarb

Not food, but good carnivore accessories you can get at Amazon:

u/shelchang · 5 pointsr/Cooking

> Consider a multi-pressure switch

I got a cheap stainless steel Presto before I knew much about pressure cookers. It's the kind with the old fashioned jiggle weight that regulates pressure. I found an adjustable weight regulator on Amazon that fit it perfectly and allows me to cook at low pressure.

Now I'm lusting over the fancy newer pressure cookers but I can't justify the purchase because my existing one still does everything I need it to.

u/_Animal_mother_ · 5 pointsr/castiron

To all the people bitching about cleaning the gutters in the grill pan use this....

u/vanilla_ball · 5 pointsr/castiron

Lodge makes scrapers for their grill pans. They're not perfect, but I use them and don't hate cleaning mine.

u/wr3cked · 5 pointsr/winemaking

I work in a wine lab, and I've found that cone shaped colanders that come with the wooden mallets work great:
Mirro 9605000C Stainless Steel Canning Accessories Food Press with Wooden Pestle Cookware, Silver

u/_Megain_ · 4 pointsr/pics

You put it between the stove's burner and the pan to diffuse the heat.

>When cooking a delicate sauce or melting chocolate, it's important to use low, gentle heat. This diffuser adds a layer of protection between the burner and the bottom of the pan, yet its perforations allow heat to get through. Protect your beautiful pots and pans with this clever gadget. Made of lightweight yet sturdy aluminum. Measures 12" and 8.5" wide. Hanging loop for easy storage. Reduces cleanup time.

Maxi-Aids Simmer Ring Aluminum Heat Diffuser with Wood Handle

u/bigaltheterp · 4 pointsr/trees

Turkey Oven Bags work better than anything if you don't buy a vacuum sealer. Cheap and you can get them at the local grocery store. Just tie a knot real tight, and you can fit like 3 lbs. in it.

u/AlliFitz · 4 pointsr/Canning

I'm in the States so I can't answer most of your questions but I do have a 23QT Presto pressure canner and love it. I actually much prefer to pressure can than to water bath can.

HOWEVER. The Presto does not come with a weighted gauge. Not a problem for me as I could just order one from Amazon ( but I don't know how difficult it would be for you to get your hands on one.

You don't absolutely need the weight to can but it makes it much, much easier.

u/Jophus · 4 pointsr/pics

Thanks to Tastetastic's comment earlier The StufZ Burger Press

u/CastIronKid · 4 pointsr/castiron

Try soaking it in water for 30-60 minutes to loosen and break down the burnt glaze. Also, Lodge sells a polycarbonate scraper with grooves to fit grill pans.

u/Leezardy · 3 pointsr/whatisthisthing

It's for cooking over an electric stove, it distributes the heat so that you don't get the coil burned into the bottom of your pan.

similar to this

edit:link format failed

u/greenlightmike · 3 pointsr/grilling
u/DrunkBotanist · 3 pointsr/Random_Acts_Of_Amazon

/u/Pi_Maker you can also achieve the same thing with a cast iron skillet and a panini press.

u/lomlslomls · 3 pointsr/Canning

I have this model and I like it a lot. I would recommend getting a pressure regulator so you don't have to sit there and stare at the pressure gauge while canning.

u/dj-baby-bok-choy · 3 pointsr/BuyItForLife
u/grfx · 3 pointsr/Cooking

Alright, so the way to get from where you are now to this is to use a cast iron pot and follow Jim Lahey's directions here. Go to the library and get his book, both that one and the new My Pizza are awesome. The cast iron pot traps steam which combined with the high heats lets you get good 'spring' and a nice rich crispy crust. I've done this recipe with lots of diffent flours and they have much less of an effect on the overall outcome than good technique. It can be a bit scary handling a 500 degree cast iron pot but after a few attempts it gets pretty easy. A Lodge cast iron dutch oven like this will work great but I suggest replacing the knob on top with a metal version found here. Good luck!

u/oprahhaza · 3 pointsr/BuyItForLife

Oh and replace the knob with this one for oven temperatures:

u/rodtang · 3 pointsr/foodhacks

Sounds like he had a Bacon Wave.

u/fforde · 3 pointsr/pics
u/deemonstalker · 3 pointsr/castiron

Lodge SCRAPERGPK Durable Grill Pan Scrapers, Red and Black, 2-Pack

These work for me.

u/mmmsoap · 3 pointsr/castiron

I have the same problem!

  1. make sure you're not waiting too long to clean it. The cooler it gets, the harder it is to remove gunk.
  2. Warm/hot water and coarse salt is pretty good for gunked on stuff.
  3. This is helpful, but not as much as I'd hoped.
  4. Pretty quickly I stopped caring so much about whether all the gunk was out of the grooves.
  5. Just make sure you're using oil liberally to keep things from sticking. But it's probably not going to help for delicate foods like fish. I've had the best luck with steak.

    Every once in a while I throw the whole pan in the oven on super hot to ash away everything and I reseason from the ground up, but I don't invest too much time thinking about the non-stick-ness of this pan.
u/WaffleFoxes · 3 pointsr/castiron
u/sunflowerfly · 3 pointsr/recipes

We attended an event where participants were using old technology to perform everyday tasks. One area was dedicated to cooking. They were cooking Apple Butter over an open fire in big copper pots. One of the benefits they stated was the ease of processing a lot of apples fast. From memory (likely slightly off):

  • Rough chop entire whole apple. They used a slicer corer that does this in one motion. like this one
  • Boil the rough chop seeds and all. They said the core contained natural pectin.
  • Once soft, run through a sieve. They had a cone shaped sieve with a wooden tool to push the soft apples through the holes. Found one!
  • Boil for like 8 hours.
  • Eat or store.
u/fakerton · 3 pointsr/vegan

Recipe ideas for a family:

  1. Meal Preps: As a family this saves a ton of money.
    Recipes: Nothing beats cheap lazy vegan:
    Containers I use:
  2. Bacon:
  3. Burgers:
  4. Mac'n'Cheese
  5. Overnight oats for easy and mostly cheap breakfasts:
  6. Pancakes:
  7. Chili:
  8. Lentil Shepards Pie:
  9. Bread: -if you get in the habit of making it the night before (18 hours before cooking) it is super cheap and delicious! You do need a dutch oven.
  10. Bean Salad: Cheap/healthy and filling for a family. I alternate this and chili so I don't get sick of one or the other.
  11. Rice: The staple of all vegans. Learn to cook it perfectly.

    Regarding Lentils/beef dishes/meaty dishes the following ingredients are a must for me to make them taste hardy and win my omni friends over: Nutritional Yeast also known as Nooch, Soya Sauce, miso paste, and liquid smoke. Also, all lentils are not equal don't just swap red with belugas or with brown.

    Apart from recipes
    Staples to have in kitchen:

  12. Strong sources of Iron: Black Beans/Lentils are all high in iron. The iron fish can help with iron.
  13. Vitamin B complex once a week for family along with some fortified milk or veggie substitues.
  14. Vegan Yeast,
  15. Vital Wheat Gluten (expensive but a nice treat sometimes to either thicken dishes or make seitan).
  16. Inspiration:

    Best cook books for vegan:

  17. Oh she glows:,204,203,200_QL70_&dpSrc=srch
  18. Oh she glows everyday:
  19. Thug Kitchen - Although the language isn't kid friendly.
u/potted_petunias · 3 pointsr/vegan

For iron, you can use an iron lucky fish - but you have to follow the instructions specifically (boiling for a specific amount of time) and try to include something with vit. C like tomatoes with the same meal to increase absorption.

I take sublingual B12 and liquid D3.

Some people have malabsorption difficulties, so it wouldn't be unheard of that you are having trouble with B12, but you might want to get an opinion from a GI specialist. Also drinking alcohol interferes with absorption, and certain medications.

u/SilenceSeven · 2 pointsr/castiron

That's for an electric stove. Same idea, they have THESE for gas stoves. Or one like this for a heck of a lot more money. (Almost looks like the one you posted, but has cutouts for air to get to the fire.)

u/Costco1L · 2 pointsr/Cooking

You should buy a heat diffuser/flame tamer: or; there are a lot of them out there.

As for the oven, I too have a shitty, inaccurate apartment stove. I keep two oven thermometers (of different brands) inside the oven in different locatoins it at all times and go by those instead of by the dial (they're like $5 ech). For more even oven heat, having something large and metal inside the oven makes the temperature more consistent though it can mess up airflow.

u/i_know_tofu · 2 pointsr/Cooking

Also try one of these, they are kind of essential for low simmer on a gas stove.

Edit: formatting

u/fontophilic · 2 pointsr/EatCheapAndHealthy

Ah, it's called a diffuser or a tamper. Apparently my brain mixed the two of them up into the word damper.

And yeah, a large enough microwave would be an issue. You could do a smaller batch obviously.

u/winnar72 · 2 pointsr/shutupandtakemymoney

This subreddit requires a link to purchase or pre-order.

u/WonTheGame · 2 pointsr/funny
u/smithsknits · 2 pointsr/grilledcheese

Try a grill press. It'll ensure an even golden-brown crisp that we're all looking for.

I have done mayo and I don't care for it either. Personally, I like compound butters (and using real butter, not margarine) to jazz up the bread.

u/hesiii · 2 pointsr/Ultralight

I've always used turkey oven bags instead of trash compactor bags. They're (for me) the right size, transparent, tough and lightweight, have no scent, and are in stock at most grocery stores:

Here's an example of one brand:

u/newstig · 2 pointsr/treedibles

One time what I did was to wrap it just like you mentioned, and then used a turkey baking bag like this. My rationale was that if you can cook a turkey, why not other things. Just make sure to let it cool down and open it in, let's say, a closet.

u/dnlslm9 · 2 pointsr/trees
u/YaztromoX · 2 pointsr/Canning

The weight unfortunately needs to be designed for the pressure cooker it's being used with. Using one made for a different cooker can result in over or under pressurization due to differences in the size of vent pipes.

Other than that, not much else to tell. The Presto weighted gauge has three pieces; the base is 5lbs, and the two additional weight discs add an additional 5lbs each, so you can configure it for 5lbs, 10lbs, or 15lbs.

Once you have the right number of discs on, you just put it on the same as you would put on your existing weight. The big difference at this point is that instead of having to precisely set your stove and watch over it to make sure it doesn't go up or down in pressure, you just set it so that it jiggles once in a while, and that's it.

Here is an excellent article on the Presto three piece regulator weight, with lots of photos, including an image of the instruction sheet. Hope this helps!

u/bob_mcbob · 2 pointsr/Canning

If you're on a strict budget, Mirro canners are the cheapest, but I prefer Presto. The 16 quart Presto is more compact if storage is an issue, but you can't double stack pints or water bath quarts with it. The 23 quart Presto is my go-to recommendation, but do yourself a favour and order the 3 piece weighted gauge along with it.

u/KimberelyG · 2 pointsr/Canning

I own the 23-quart Presto, works fine. I've got no complaints at all.

I don't remember if mine came with a 5-10-15 lb adjustable weighted gauge (this thing) or if I had to buy it separate, but it's a good addition.

If you don't have anywhere around where you can get the dial checked and calibrated every few years, then you should just rely on the weight instead since it'll always give you the correct pressure. Dials can give inaccurate readings over time, weights always work.

u/MustyOranges · 2 pointsr/Canning

Your stovetop might be a bit slanted. Put a bubble level on top of the element or burner grate, while it's cool obviously, and check. If it's not completely level, try to adjust it somehow, either by adjusting the legs on your stove, or just jerry-rigging something. Electric burners are more annoying to keep level. Also, make sure that the vent pipe is on tight enough. I'm not sure, from the vids, where exactly the steam is escaping from.

They're not supposed to hiss unless they start getting near 15 psi, at which time they'll start hissing and rocking, however they often do, and as long as you're maintaining temp, it doesn't really matter all too much; the moisture loss will be minimal, and you wouldn't have to worry about it running dry as long as you put in the 3 quarts of water you're supposed to.

As long as you make sure the pressure never dips under 11 and get your gauge checked regularly, you'll be fine.

Personally, if you live at or under 1,000 feet, I'd recommend you throw that one in your junk drawer and get this (here's it from the presto website). It's technically a replacement for gaugeless canners, but since the vent pipes are the same, it works. You can set it to 5, 10, or 15 lbs depending on whether you put on no, one or two rings. It will hiss and rock when it gets to the right pressure, and as long as you don't have the heat blasting, you can even process for 100 minutes with it. It makes it a lot easier to keep the pressure level. You also won't have to worry about the dial gauge being accurate.

u/blaaaaaargh · 2 pointsr/Random_Acts_Of_Amazon

Music is art!

for art!

And I've got making s'mores pretty much down to a science.

for science!

Thank you both for the contest! :]

u/ManiacalV · 2 pointsr/whatisthisthing

You can order one here. Kind of silly.

u/Aevum1 · 2 pointsr/Cooking
u/random_account_538 · 2 pointsr/MLPLounge

How did you live without a microwave? It makes having leftovers so much easier. Even if it's one of the smaller ones that takes forever to heat anything.

You need a Baconwave. Ocassionally I'll go for those little Hormel meals they have. Soup cups and things like that work good in the microwave as well.

u/TheDreadPirateBikke · 2 pointsr/funny

As I recall it's about 1 minute per slice depending on how powerful your microwave is and how crispy you like your bacon. It'll often come out better than if you just cook it on a pan with no weight on it. You'll need to cover it with a paper towel or it'll get grease everywhere.

Get something like this if you want to cook anything more than 3 or 4 slices at a time.

Personally I like bacon but not as much as everyone else seems to (I know my food tastes don't align with most people's in that I don't really love sweets much). Really being able to microwave corn on the cob has sort of changed my life. Just stick a whole ear in (unshucked) for 5 minutes, let it cool for a minute and shuck and eat. So much better than spending forever boiling a big pot of water.

u/ld115 · 2 pointsr/mildlyinteresting

It's not great. They sell various styles of trays (I have the second one) to cook it. Tastes worse than stove top because it's not cooking in its own grease. And it never looks even remotely like the cooked images shown on the boxes.

u/quenishi · 2 pointsr/mildlyinteresting

We have one of this style:

If there is too much pasta, it's because my husband did 2.5 portions.

u/jokr004 · 2 pointsr/AdviceAnimals

Get one of these

u/Garak · 2 pointsr/AskCulinary

On that note, Regency makes cheesecloth bags that OP might find useful, though they're a little small for my taste.

u/sonsue · 2 pointsr/slowcooking

I keep all the scraps in the freezer in a plastic bag so I have had no flavor contamination.

When I get enough I stuff them (still frozen) in a Regency Soup Sock and simmer them on the stove.

I will try the chicken carcasses in the slow cooker next time.

u/lightcolorsound · 2 pointsr/CastIronCooking

Enjoy it! I love mine.

Feel free to wash it with soap and water after each use. Just make sure to heat dry it completely and add a new layer of oil, heated up before storing it (to prevent any rust).

I might also recommend a silicon hand cover so you don’t burn yourself:

Lodge ASHH11 Silicone Hot Handle Holder, Black

And a couple of these guys for easy clean up/scraping when necessary:

Lodge SCRAPERPK Durable Pan Scrapers, Red and Black, 2-Pack

u/crestonfunk · 2 pointsr/castiron
u/vacuous_comment · 2 pointsr/BuyItForLife

Not sure.

This exists though and you could start measuring holes and such.

u/enoughwithcats · 2 pointsr/GifRecipes

I have this little tool, I just put water in my cast iron grill pan (after it cools off, not while it's still hot so that the temp change doesn't warp it), then I put it back on the burner and let it boil for a bit. I use that plastic scraper to scrape off the large bits, and a nylon brush with a little soap and salt, then rinse off all the bits and soap/salt. Then I dry it by heating it up a little and then brush oil on it. Although it seems like a lot of steps, I love the results of cooking foods on it. Totally worth it to me.

u/DianeBcurious · 2 pointsr/polymerclay


Those are the roasting bags most often used for polymer clay, but be sure the one you use is large enough not to be touching the clay during heating once the bag fills with air.
There's some info on using roasting bags for curing polymer clay on this page at my site but no one mentioned the extra amount of time they'd used for them: > Darkening, Scorching, Etc >> Enclosed Baking (Completely Enclosed)

u/TwoManyPuppies · 2 pointsr/turning

These things are used to crush and strain grape juice for jelly and wine, similar to this thing on amazon

It looks to me like old one on the right is made from white oak, and I'm told it is very old and obviously well worn.

New one on the left is hard maple, pretty close copy of the original, I'm please with how it turned out

I had a catch with the spindle gouge at the top of the taper doing the cove, so the taper isn't quite as wide as the original

u/dotdox · 2 pointsr/Celiac

Couple things:

Have your vitamin B levels been tested? Low ferritin is often caused by low B levels preventing absorption of the iron. In that case, iron supplements alone won’t help. Vitamin B is water soluble, which means if you take too much it gets excreted in your urine, so if for some reason you can’t get your levels tested you could just try taking a B supplement to see if it helps.

Vitamin C helps with the absorption of iron. It’s good practice to take some form of vitamin C (orange juice, a supplement) at the same time as your iron supplement. Also a water soluble vitamin.

Have you tried the lucky iron fish? A friend of mine can’t stomach supplements and she says it works well for her. I just got one, haven’t tried it yet:

I’m thinking dark circles might also be a vitamin D deficiency. Most people in North America are chronically vitamin D deficient. I’m in Canada and I’ve had multiple doctors tell me I should always be taking vitamin D, 2000 IU a day.

Hope this helps!

u/kellyju · 2 pointsr/running

Look into the Lucky Iron Fish, they sell on Amazon.

u/sandhyaskitchen · 2 pointsr/instantpot

If you are trying to do multiple dishes at once, a lot of people on the IP forums recommend using something like these:

u/isthisfunforyou719 · 2 pointsr/instantpot

Any thoughts on using stackable pans like this instead?

u/danimalle · 1 pointr/EatCheapAndHealthy

There are these things called ‘heat diffusers’ I think that they sell at the dollar store for using on burners that run too hot. I think they run under $5. A big disc with all these preferations on the surface.

For food... salads, pasta, potato homefries, eggs, thick soups.

But my advise which I am sure everyone will disagree with is when you get the money buy a used microwave from Goodwill. For that matter I see small microwaves set out on the curb for “take4free” on garbage day about once a month where I live because people are buying bigger ones I guess. Then google microwave recipes... they tend to be simple. I use a little StoneWave “As seen on TV” microwave cook pot that I really like... those are often at the GoodWill for $1. I actually have two, one for dinner and one for desert. There are recipes for it online. Likewise there are microwave “Mug Meal” recipes on the internet and in a lot of videos on YouTube. I cook spaghetti, rice, potatoes, even bread and cake in a FastaPasta microwave pasta cooker. There might be cheaper knock-offs of that.

u/sharplikeginsu · 1 pointr/Cooking

If you're having a hard time controlling the heat due to the heating element/flame, the pan, or both, a diffuser can help a lot.

Also, it's not strictly a sauteé, but for some things (most commonly for me, onions and brussels sprouts) I've had good luck lightly braising them first. Splash in a little liquid (flavored or water) and put a lid on the pan until things get close to the texture you want, then take the lid off, crank up the heat, burn off the water, and get things golden brown and delicious.

u/ductoid · 1 pointr/EatCheapAndHealthy

Are you home when you cook? If so, the cheapest reliable thing is a flame tamer (aka heat diffuser). This: makes all the difference for me.

Rice, milk or oatmeal in a regular pot on the stove, I will manage to get it stuck to the bottom of the pan every time. The flame tamer eliminates that problem, without being an extra thing taking up counter space. I just leave it on the stove under the tea kettle when I'm not using it.

u/EricArmstrongg · 1 pointr/pics

Also I used a "bacon press" to cook this, which is a brilliant invention.

u/purebredginger · 1 pointr/Random_Acts_Of_Amazon

OMG I have a wishlist FULL of things I need for my house. I just love that stuff. You can never have too many spatulas, or enough storage containers, or enough kitchen tools. But something you and I both need is a bacon press. Imagine perfectly cooked bacon without places where the grease didn't fry it. You can make it the way you like, without raw fat on the ends. Plus, it's super cute. I need this because I'm on the keto diet where bacon is like our oxygen. We eat a lot of it because of it's high fat and protein macros. It would be awesome to have this!

u/jaasx · 1 pointr/Cooking

bacon FTW
Also, move it around and maybe even cut it half to be sure everything is evenly cooked.

u/StolenCamaro · 1 pointr/Cooking

Sandwich presser as in this, or this?

u/ungoogleable · 1 pointr/trees

Turkey-sized oven bag. Costs a couple of bucks. It's made to withstand high oven temperatures.

u/mombutt · 1 pointr/smoking

Called turkey bags or oven bags. You can get them at grocery stores, target, Walmart, fredmeyer, any grow shop and amazon.

u/zen_is_the_goal · 1 pointr/treedibles

Like these?

u/kitkatpandatat · 1 pointr/JUSTNOMIL

Literally a bag you pit the turkey in and then cook it in the oven. I'm pretty sure it's a major reason I'm not huge on turkey unless I cooked it. Tends to end up dry personally.

u/glanmiregirl · 1 pointr/Random_Acts_Of_Amazon

This is 10 or under and I covet it soooo much!

u/Butch_Glitterface · 1 pointr/Random_Acts_Of_Amazon

Get the smore maker because smores!
if you pick mine just surprise me. good luck everyone else!

u/FandomManic00 · 1 pointr/StrangestProducts

Found the link to it!
Prep Solutions by Progressive Microwavable Plates

u/Pixielo · 1 pointr/AskCulinary

The knobs are made out of a phenolic resin, and will start to melt @ temperatures above that. It's probably not going to emit any noticeable vapors, it will just melt and be useless. Despite the fact that there is the word 'formaldehyde' in the chemical name of the resin, no actual formaldehyde is left @ the end of the manufacturing process.
Replacement Lodge Stainless Steel knob $7.95
Replacement Le Creuset Stainless Steel knob $22.95
Why it's sometimes hard to find the stainless knobs in stores

u/ronfromcny · 1 pointr/Baking

I would recommend a Tramontina 6.5-Quart Cast-Iron Dutch Oven but exchange the handle for something like the Le Creuset Replacement Knobs from Amazon. Idea taken from America's Test Kitchen. Total is around $60 or so?

u/zjbrickbrick · 1 pointr/ketorecipes

I use the Bacon Wave.You line up i think its 14 pieces, then take a stabby thing through both sides, so they don't shrivel. Then microwave for like 14 mins (1 min a piece). There is a grease catcher at the bottom, so the bacon comes out not soggy. Easy to clean too.

u/saroka · 1 pointr/Random_Acts_Of_Amazon

1, 2, 3, 4, 5, 6, 7, 8

Still going through... XD

9, 10, 11

Phew, all done.

u/Rhythmdvl · 1 pointr/AdviceAnimals

This is why I love soup socks.

u/American_Greed · 1 pointr/FoodPorn

I think this is the press they used. Just found my next gadget for Memorial Day. Cheers!

u/carissalf · 1 pointr/Random_Acts_Of_Amazon

I can never have enough coconut oil...use it in the kitchen and for my awful skin.

Or any of the Lodge Cast Iron Silicone Hot Handle Holders. As, I don't like to use pans with any chemicals and such, so these ones would be awesome too!

Thank you for the contest. :)

u/stompinghippo · 1 pointr/Cooking

They're really great, you won't regret it! While you're at it, you should look into one of these too -- makes handling a cast iron pan so much easier!

I should add that I don't do the above cleaning method after each use. If whatever I cook leaves little residue, I just wipe it clean with a paper towel and call it a day. I only do the above if something is caked on or if there is just too much liquid on the pan (like after cooking something with a sauce).

u/binchotan · 1 pointr/Cooking

One more thing with regards to bread, you'll need a metal top for your french oven if it doesnt have one already (assuming yours is 6 3/4qt or under):

Or you could do a wooden knob but it may scorch and will deteriorate faster than the above metal handle.

u/footballhead667 · 1 pointr/Cooking

For what it's worth, they sell a stainless steel replacement handle that should be fine up to 500F!

u/reverendfrag4 · 1 pointr/castiron

Lodge makes some scrapers that are sized to fit their grill. Dunno if it'd be sized correctly for your BF, but you might be able to trim them to fit.

u/GhostFour · 1 pointr/castiron

You can look up "grill pan recipes" if you're looking for more to do with the pan beyond chicken and steaks. As for cleaning, somebody already mentioned these...

Of course chain mail, scrub brushes, or coarse salt will also work.

u/LHalperSantos · 1 pointr/castiron

Lodge sells plastic scrapers with "teeth" to get into the grooves for cleaning. I've never used them, but I know they're out there.
EDIT: here's a link to them

u/ChefGuru · 1 pointr/KitchenConfidential

Are these the kind of oven bags you're talking about? How large do you need them? What size?

u/NoLockedThreadsBot · 1 pointr/NoLockedThreads

Original post: Dug this up at a thrift store. It had some vintage photos of it, with it, but what is it?


Author: scoobytardis Body: It’s a reproduction Roman coin. My ex’s mother had a whole set of them that she kept on the coffee table. The size is exaggerated(obviously) and the patina is part of the manufacturing process.

Author: harveym8 Body: Really??? That's so bizarre

Author: scoobytardis Body: I always thought the idea was interesting, but making it so hard to see the detail in the coin kinda defeats the purpose imho. Still a cool find. I haven’t seen any around in years.

Author: PCsNBaseball Body: Why would it be so huge tho?

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Author: -ishouldgethelp- Body: Probably to help display more detail

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Author: Skystrike7 Body: I've got an actual roman coin. You cannot see a speck of detail on most of them without a magnifying glass and lights because of the extreme wear/corrosion. The detail is highly exaggerated, in actuality, even in this picture.

Author: FittyTheBone Body: I got offered “2000-year-old coin!” at every bus stop in Turkey. Still have one of them! Even though they’re bogus, it’s a cool little keepsake that’s worth the few dollars I paid for it.

Author: cjohnsto1594 Body: My dad has a shield like that and it is pretty cool. He hung it on his wall

Author: NortWind Body: Looks like an oversize reproduction of a roman coin.

Author: plipyplop Body: That's good to hear. From the thumbnail, at first I was like: "Oh no! Someone else found a cluster submunition!"

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Author: nigelolympia Body: My thought was one of these iron adding cooking things.

Author: a_lane515 Body: I had no idea these existed. Does it work? It seems so strange.

Author: nigelolympia Body: Supposedly they do. I know using cast iron cookware does the same thing.

Author: BrownWhiskey Body: I thought for sure this was psuedoscience but just read Geerligs PD, et al. J Hum Nutr Diet. 2003 and it seems there's some legitimacy to it. Their research suggests that introduction of iron cookware to developing countries without the resources could reduce the rate of anemia. I'm truly surprised.


u/Magnolia_o · 1 pointr/loseit

I've heard good things about this product. Instead of cooking, you can just drink the water it's boiled in. I haven't tried it myself but it's cheaper than new cookware

u/littlestarling · 1 pointr/waiting_to_try

Iron deficiency anemia solution, The Lucky Iron Fish, Natural alternative to iron supplements for anemia with NO adverse side effects; iron supplement that is Organic, Gluten free and Vegan friendly

u/BeansHFX · 1 pointr/Celiac

I’m no professional but that sounds like me when I’m anemic. Iron supplements come in lots of forms but can be a bit of a hassle to take cause they make your stomach feel like a ton of nickels and they turn your stool black. This is not an excuse not to take them, just be prepared and take precautions. I take my iron before bed so these feelings pass in the night. Take iron supplements with vitamin c to aid absorption (I always take them with a glass of OJ) and never at the same time as calcium supplements or coffee. And you have to take lots (my Dr says three tabs a day). Liquid supplements are a little easier on the body but expensive and a little harder to find. Other things such as cooking on cast iron or placing an iron fish (Amazon link below) in your liquid food can up the iron in your diet. There are injections and blood transfusions available if you really can’t get enough iron through diet and supplements so it is worth going to your doctor to work out a treatment plan.

u/becausenooneeverhas · 1 pointr/instantpot

How nice of you to research your gift. Your choice will depend largely upon how many people she usually cooks for.

I have the 8 quart Ultra (I usually feed 9-10 people) and don't regret it at all. This is the only version with the knob and I love how easy and intuitive it is.

On Amazon, if you click on an Instant Pot and scroll down, there are charts comparing them. Like here.

I regularly use the glass lid you have to purchase separately. There are other gadgets you can get for it, like stackable pots and extra sealing rings (because yours will eventually smell bad), among other things.

You can just type in "Instant Pot Accessories" on Amazon and see what is available.

u/dr_surio · 1 pointr/ZeroWaste

Look, it is a proven fact that pressure cooking preserves heat sensitive nutrients better than other forms due to vastly reduced cooking times.

Overall food is softer/well cooked, specially with lentils, legumes and beans (I follow a plant based diet).

I actually like that I can cook really faster and tastier with pressure cookers. Reduced gas bills too. Specially with pan racks it is so easy to do multiple things at once.

I actually use one of these types of cookers too. No fancy bells/whistles. Cheap and cheerful, with built in safety.

u/Tarasco · 1 pointr/PressureCooking

You probably want THESE

You can also Google stainless steel stackers for pressure cookers

u/Off_Grid_24_7 · 0 pointsr/vandwellers

You forgot the link part, but I'm guessing you meant something like this:

I prefer the overturned flower pot method myself.

u/Marmaduke57 · 0 pointsr/Cooking