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I adore my crockpot! I have one from the 80s that still works great. Love how easy they are to use

Very helpful. Thank you

I just bought several Smithy cast iron pans. They are every bit as smooth as carbon steel.

Matt, I have a question. When I cook eggs and meat I make sure to replace the cooking utensil and spoon rest when the cooking is nearly done to avoid contamination with raw egg or meat germs. Do you think I am being over cautious?

Fire safety hints. If you can safely turn off the fuel or heat, do that first. A small fire in a pot or pan can be smothered with a lid. Also, keep baking soda near a range top. It is another good way to stop a small fire before it gets out of control. One benefit with baking soda is a small fire starting in grease or oil outside of a pan you can put the fire out quickly and often without ruining the food. The key to this strategy is to pay close enough attention to catch a fire when it is tiny. If you can't save the food, grab the fire extinguisher and save that kitchen. Lastly, if you use vintage appliances, unplug them once you are finished using them. Some of them, like vintage toasters, can be fire hazards if left unattended. Very old sewing machines have a similar problem.

Thanks for this video. Some people can actually smell if raw meat is going bad. If it smells wrong, please trust your nose.

Very well explained 💯

It’s called a trivet😊

I’ve similar pots from Luminare, made in France & I love them!

Thanks Matt. Also, Fire Blankets are supposed to be even better the fire extinguishers. 👍

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What could I add to make spicy millet? Can I add liquid sauce or chopped peppers?

Thighs are also very difficult to overcook. If you overcook a breast a little they turn into rubber. Thighs you can sort of do whatever you want to them within reason and they won't turn to rubber. How this feature normally manifests in my kitchen is I will throw a bunch of thighs in the oven all of varying sizes (placing my probe in the largest one) and they all come out great... For breasts I have to smash the larger ones with my meat hammer to get them to be about as thick as the smaller ones to not overcook the smaller ones.

Im gonna totally not eat it by itself 😅

I am very cautious about contamination when cooking. It is important to keep things clean. The trivia item is something that I have never seen in that form so I had to do some research. When I discovered what it was I realized I had seen much more elegant ones that were probably more practical. You stumped me so I will not reveal what it is since I cheated.

I believe those things are cutlery rests.

I haven't been more stumped yet on the mystery item.

❤Matt, thank you,this is excellent , helpful kitchen information! I have a question; my frozen shrimp has a metallic off taste, when I cook it. How can I get rid of that? It was purchased frozen from the store. Love your channel 🎉🎉

Food safety is so important. Thanks for a great video Matt. When I grew up, in order to work in any place which served food, you had to take a class put on by the health department. I even had to take it as a home health nurse as working one on one, I made meals. It also came in handy when catering. As far as trivia goes, they look like meat presses. I have something similar for making hamburger patties but they could also be shoes for cows.......

Right. Nobody likes a foodborne illness.

Excellent excellent video. You’re a great teacher. Thanks a lot.

Thanks, This one of important safety issues videos on RUclips

My southern born mother loved Magnalite, the shiny type (non-anodized I think). I am somewhat worried about the past thought that aluminum cookware was associated with Alzheimers and dementia. I think that has been well challenged if not debunked? Wondering if you have any info or thoughts about that specific to Magnalite?

“You can do anything you want” Me: back to Elden ring dlc it is 😂

Recently I have ben incorporating the use of tin lined copper cookware and have been pleased with the way it performs. Because copper distributes heat evenly throughout the pan, they are an excellent choice to prepare foods prone to burning due to hot spots. After a bit of trial and error I decided to use them as they were designed to be used; which is on a hot flat surface; not an open flame. The pans transfer heat from the flat hot surface, such as a griddle, faster and more evenly to the food than other pans. Scortching and burning food on the pan bottom when cooking ingredients with a high starch content can be essentially eleminated with tin lined copper pots and pans. The griddle temperature can be set to a correct cooking temperature with an inexpensive laser thremometer. Because the pans transfer heat so efficiently, the burner temperature never needs to be bumped up to compensate the overall cooking temperature. This means that food will actually cook faster at a lower burner setting due to the efficient heat distribution in the pan. As long as the griddle tempeature is set to a safe heat level, the temperature won't melt the tin lining, warp the pan or scorch the food. I found that this works only for tin lined copper pans. Stainless lined copper clad pans can be used essentially as any other stainless steel pan but do not transfer heat as efficiently and evenly. Stainless lined copper clad pans can be used on an open flame but also reintroduce the scortching and burning problems associated with an open flame.

I tried using egg whites from a carton, and I noticed the egg white spilled out underneath the ring. I am assuming egg is less consistent than an egg with yoke. Any suggestions?

Why vinegar? Taste?

So that's what I have been doing wrong with my homemade has browns, too much loose starch and too much water. Thanks!

Gadget - definitely a corn cutter. It works best on lightly blanched corn. (In my opinion.) If there is pulp left in the kernels ends on the cob you might want to take the back side of a butter knife and push them out into a bowl. This is an old fashioned trick. In heirloom sweet corn varieties like bantam, this is where the best flavor is. cut corn + corn pulp + butter = simple creamed corn.

This safe-cut one costs about $18, which was $4 more than the other modern one shown in the video. I’m so glad I picked this one, the safe-cut works like magic, and the lid came out with the opener itself. Very clean and neat! Thanks for sharing!

What do you mean I don't want to use waxy potatoes for mashing? I admit red skin potatoes never mash perfectly, and are lump, but that taste is FANTASTIC. Taste is the main reason I make mashed potatoes. Would I feed them to guests? ...probably not. Yukon gold that is semi waxy also makes tasty mashed potatoes. I wonder why starchy potatoes have the better texture, while many waxy potatoes have a more richer and very slightly sweat taste...hmmm.

Very informative. Thank you!

I own one but don’t like the way it grills steaks. The streaks don’t seem to caramelize with the heating element built into the grill.

We are going to use seed oils here because they are really cheap. However, they can make you sick, but that's not a problem. Yes, olive oil has a lower smoke point, but seed oils are already rancid when you buy them.

Jalapenos are not that hot. Habaneros I think are better because they come with a certain fruity aroma

I only own cook wear from Europe mostly copper and cast iron and enameled cast iron

Indians recommend soaking millet for 6 - 8 hours before cooking to leach out phytochemicals that can inhibit absorption of all of millet's nutrients.

Me too I have one too

Is Ruffoni tin copper safe ?

I hear Waffle House is looking for a Hash Browns chef -scattered, smothered, covered...YUM

GOOD JOB!

Should be soaked overnight

lol the intro made me laugh.

I gave my wedding set of Corning to my daughter when she bought her house. No regrets.

Is Vintage CorningWare a risk for lead poisoning? From my understanding the company has even said the vintage pieces should be used as display pieces.

That's ghee! not clarified or whatever

Not all examples on the Market are good. If you have friends with them try them out. It's not a Sin to have more than one type... I use my Oxo Good Grips Handheld the most. (I'm not paid). And Have an excellent PL8

We have a kitchen full and use it daily. Love the electric percolator. BTW, really stained cleans up with a soak in a mild bleach soak.

Thank you for the wonderful explanation!