Cookware

Answered by Matthew Card

It's been awhile, but circling back to this. We've tested a bunch of shucking tools for the store and the Triangle oyster knife is hard to beat. German quality too! https://store.177milkstreet.com/products/triangle-tools-oyster-knife?\_pos=1&\_sid=decbf24c8&\_ss=r

Answered by Lynn Clark

Hi Marci - This is interesting since almost all no-knead bread recipes call for preheating the pot. I would contact Staub directly and ask them about the warning. It may be more geared toward heating on the stovetop, which is more direct heat than heating it in the oven. Best, The Milk Street Team

Answered by Lynn Clark

Hi Scott - We don't often use a stockpot in the kitchen at Milk Street. A Dutch oven or large pot usually suits most of our needs and, since we don't do equipment testing here, we don't have a specific recommendation. Generically speaking, we would recommend buying a stainless steel pot with a tight-fitting lid and a weight that, when full, is easy to maneuver. Height and width are more of a personal choice. Shorter and wider pots stack more easily for storage, whereas taller and thinner pots take up less space on the stovetop making it easier to have multiple pots going at once. Best, The Milk Street Team

Answered by Lynn Clark

Hi Dave - I probably wouldn't go out and buy an induction burner just to make this omelette. Although it's certainly easier to make a French omelette on a gas range since the flame will heat around the side the pan, it \can\ be done on an electric range. One of the keys to success here is to be able to control the heat level and where it goes, which you can do in a couple of ways. First, obviously, is by adjusting the burner's heat itself. This would be easier to do on a gas cooktop or induction. Second, you can move the pan on and off the heat and use the residual heat of the pan to cook the eggs. This is especially important when using an electric or induction cooktop since you can use the heat of the pan to cook the egg along the sides of the pan. Since induction burners turn off when you remove the pan they aren't super helpful in this case. I would probably try to master the technique on your regular electric range rather than buy another piece of equipment. I'm not 100% familiar with Jacques Pepin's recipe but I know most traditional French recipes call for high or medium-high heat. I would instead advise a more moderate heat so you have more control. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi Shary - We use the KitchenAid mixers here at Milk Street and I'm not sure which mixer you might be referring to. If you've seen it on another cooking show I would recommend writing in to that show to ask what brand of mixer it is. Unfortunately we don't do regular equipment testing at Milk Street so we haven't done much research on alternate brands of stand mixers. Best, Lynn C.

Answered by Lynn Clark

Hi Katherine and Vi - I checked in with our Milk Street store team and they let me know the following, "We send out an automatic review email about 28 days after the item ships. If it's past that time significantly, I would suggest checking a spam folder - or the customer can reach out to us directly and we can manually re-send the review. Once they have it, it doesn't expire -- you could review something months after receiving the email." Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Michael - the maker of our Kitchen-to knife recommends between a 15-17 angle for sharpening. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Kim - Unfortunately, this can happen - it's usually polymerized oil that gets stuck on your pan - and it can happen at any heat, really. Have you tried Bar Keeper's Friend to restore your pan? I can imagine how your pan looks and, trust me, mine look the same sometimes. I usually give it a scrub with Bar Keeper's Friend and it's back to new in no time. You can certainly replace it with carbon steel or cast iron, but those both require a fair amount of maintenance too since they need to be seasoned regularly. I'd get some Bar Keeper's Friend and give the pan a scrub down once a week. I personally prefer the powdered version to the more "soft scrub-like" version, since I think the powder is a bit more abrasive (in a good way). Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi Jennifer - We love the Escali Digital Scale that we sell in the Milk Street Store. It's small, which is great for storage, but still provides the accuracy and features of larger, more cumbersome models. It can weigh items up to 11 pounds and will detect even the slightest weight change, down to a single gram. Best, The Milk Street Team

Answered by April Dodd

Joanna - I certainly echo Larry's encouraging comments above (thank you, Larry!). The scum you are seeing is a result of the butternut squash's starches adhering to the knife and then drying out. Fear not: it's easy to remove this starch using very hot water, soap and the slightly more scrubby side of a normal kitchen sponge. Avoid using an aggressive metal or steel wool scraper, which can scratch your knife. With soap and hot water, you should find that the starch easily comes off and your knife looks good as new. - April D.