I can’t remember when I didn’t have a wire egg slicer…or even a wire potato slicer…over the years I also accumulated a wire butter slicer and even the wire cheese slicer. I’m always slicing eggs for things, and running an egg through the potato slicer gives you a head start on potato salad. I don’t more »

Aluminum is the third most common element on the planet after oxygen and silicon.  Alloying it with other metals such as copper, magnesium, manganese, silicon, tin, and zinc, increase its durability, and hardness as well as decreasing its vulnerability.  Its malleability and conductivity and affordability make it the most common kitchenware material. However, aluminum is a very more »

We’ve all seen this, aluminum sauce pans with a rainbow of black and grey on it. Aluminum is soft and easily reactive, in cooking this is usually caused by exposure to tomato or vinegar sauces. With small saucepans, it is almost always caused by boiling eggs in the shell. Eggshells are nearly all calcium carbonate, more »

The classic American aluminum muffin pan. Believe it or not the dirt doesn’t interfere with the baking. So if you don’t keep it clean every time, no food police will show up at your door. Keeping the cast off baking spray and other grease from building up, just makes it easier to clean going forward. more »