10 Fancypants Kitchen Features You Don't Need

Consumer Reports lays the smack down on 10 kitchen features that aren’t worth the money. “Overhyped” and overpriced items include multimedia appliances, professional-grade ranges, “appliance drawers,” steam ovens, and “turbocharged” dishwashers. Thankfully, not even knowing what an “appliance drawer” is, we haven’t wanted one yet. Whew. Consider this your opportunity to expand on CR’s list: What kitchen appliances and features does no one really need? Or which ones suck?

10 most-hyped products and what to buy instead [Consumer Reports]
Consumer Reports reveals the ten most hyped kitchen products [Chatham Journal]
(Photo: Nancy Hugo, CKD)


Edit Your Comment

  1. gibsonic says:

    there is a new rule in home construction these days…

    the size of the house is directly proportional to the size of the kitchen

    the size of the kitchen is directly proportional to the complexity and cost of the kitchen

    the size/cost/complexity of the kitchen is INdirectly proportional to how much the kitchen is actually used.

  2. You Be Illin' says:

    Let’s go with Sub Zero refridgerators. Why should our fridges be doubling in size when we eat at home less and less, not to mention the price tag?

  3. “Steam ovens & ranges”? Really? Is it even possible to steam fat out of foods? That sounds crazy.

  4. homerjay says:

    OOh! A Sub Zero fridge!

    Wow… a slightly colder fridge….

    This list makes sense. Who the hell buys the internet connected fridge, anyway???

  5. bbbici says:

    i agree with the list except the point about steam ovens. i’m pretty sure their point is to bake crusty, professional-quality bread, not to melt additional fat from meat.

  6. Doc Benway says:

    I agree with everything except for the bamboo flooring. Bamboo unlike linoleum and other plastics is renewable, biodegradable, and you can refinish it. And over the long run you will save money by not having to replace linoleum and other cheap laminates.

  7. mishy says:


    Internet connected fridge??? Sign me up! I could post consumerist comments while grabbing a Sub Zero beer!

  8. lilyHaze says:

    I totally agree with the pro-style ranges. I saw a woman [on a HGTV show] buy a $10K range and she barely cooked!

    I’m one of those people who grew up without a dishwasher, and still don’t see the point. What’s wrong with using a little soap and your hands?

    I also don’t see why everyone wants those KA mixers (unless you happen to bake a lot or something). It is pretty, though..

  9. CreativeLinks says:

    Sigh :( Shouldn’t we have that Jane Jetson applicance by now that allows you to press a couple of buttons and out pops dinner?

  10. homerjay says:

    @lilyHaze: Oh! that reminds me! I used to know a woman who spent a FORTUNE remodeling her kitchen and included one of those $10,000 ranges. The project was completed in June. She went to go make Thanksgiving dinner that year and almost burned the house down because she forgot to take the SHIPPING material out of the oven.

  11. homerjay says:

    @CreativeLinks: Thats the Foodarackacycle!

  12. etinterrapax says:

    I thought their list hit most of the high points. I also disagreed about bamboo flooring. I’m hoping that’ll become less of a trend item and more of a fixture. And I hate vinyl flooring. But that’s just me.

    I too have known a number of pro-style range owners who didn’t cook. What a waste. I love to cook and even I know I don’t need one. I’ll even go out on a limb and say that any halfway competent home cook doesn’t need much more than high-quality home appliances. Sub-Zero is a good example of a weak, expensive product that’s managed to leverage its brand.

    Lilyhaze, you’re right: if you don’t do a lot of baking, the mixer is pointless. I love mine, but I do a lot of baking. It was a gift, though, and if it hadn’t been, I’d still be pining for one (but wouldn’t have it for not being able to afford it). But at least it’s somewhat less egregious than a $10K range. At least 95% less, anyhow.

  13. ancientsociety says:

    Well most of the things on the list I agree with except (as Doc Benway pointed out) the bamboo flooring – it’s much better for the environment than other flooring materials.

    Anything else that someone gets should be directly proportional to how often you cook @ home. My wife and I cook @ home all the time so our kitchen is going to be fully kitted out.

    @lilyHaze: A dishwasher actually uses less water than hand-washing.

  14. monsters says:

    @lilyHaze: i love my kitchenaid mixer. i *do* bake a lot, and it mixes ingrdients quicker and more thoroughly than my mom’s oster mixer did. it is pretty- the design is a classic- but i think i get more pleasure from the solid, clunky feel of it. in a world of lightweight, flimsy plastic, the KA mixer is a heavy, industrial-feeling *machine*.

    as for other small appliances, i do great with a microwave, a toaster, and an electric kettle (without which i would be lost).

  15. skittlbrau says:

    @lilyHaze: i have one of those kitchenaid stand mixers (wedding gift) and use it far more often than i thought i would. not that it isn’t expensive, but they are a stylish classic and work extremely well.

  16. stavs says:

    @lilyHaze: The KA mixeris actually a great tool to have. Its extremely versatile and has lots of attachments. My wife uses it all the time. You’re right in that it make sense if you bake a lot, but nonetheless, it is fantastic. Great bread dough, cookies, mashed potatoes, and pizza dough.

  17. Transuranic says:

    @ancientsociety: Whoa, dishwashing appears to indeed use less water and energy than handwashing: treehugger link.

    But oh wait, check out the comments on treehugger before you surf to the site with the original study… a study sponsored by dishwasher manufacturers. Hm.

  18. RandomHookup says:

    In my kitchen, that list could include “oven.”

  19. SaraAB87 says:

    A dishwasher would probably be a must for a parent with 2 children who cooks at home for every meal however you probably don’t need one if you are a single person living alone. It all depends on your living conditions and how many people/children you have in your house and how often you cook at home.

  20. perianmellon says:

    I agree with everyone, that bamboo/cork flooring shouldn’t be on this list. They dismiss it as not being as sturdy as other options, but don’t address the green issue at all.

    Also, if you *really* enjoy cooking, and do it often, a pro-range is worth it. My parents just remodeled their kitchen, and invested in a really nice range. They use it everyday, and on a recent visit I cooked a meal with it. Anyone who has any idea about cooking at all can tell the difference in quality right away.

  21. Blueskylaw says:

    Appliance drawers are drawers in cabinets that look like they might hold your pots and pans but could be your refrigerator. As in each drawer is refrigerated.

  22. balthisar says:

    Don’t forget dishwashers also make excellent plate warmers, at least if yours has that setting.

    I love my KA mixer. I even dedicated a whole base cabinet to a mixer lift when I gutted my kitchen this spring.

    I only planned on doing this kitchen once, so I sprung for all of the bells and whistles that I could. Sure, in my case that meant Kenmore’s “Elite” line or GE “Profile” rather than Sub Zero and such, but for lots of folks, even that upgrade can be looked at as unnecessary.

    I would have loved a drawer style dishwasher, though — there are only two of us, but I couldn’t find one in my budget.

    @Doc Benway: true Linoleum(r) is renewable. It’s made from linseeds.

    Even though I didn’t and wouldn’t want to go for pro-style appliances despite the constant use of our kitchen, I can completely understand why someone with the means to do so but yet doesn’t cook would purchase such things. It’s the same reason for buying a Mercedes E Class when all you really need is a Five Hundred. It’s nice to own nice things and be able to appreciate them.

  23. juri squared says:

    The most useless thing I can think of is an electric can opener. I grew up with one in the house, and then when I moved out I realized that it was amazingly pointless. It’s actually quicker to use a hand opener.

    Now, if one has arthritis or some other disability that makes using a manual opener difficult, that’s another story.

  24. I would just be happy with a stove that has numbers on the oven knob.

    Stupid apartment living… grumble grumble.

  25. MameDennis says:

    My 30-year-old KitchenAid mixer still kicks butt. If you do any serious baking, it’s absolutely, unreservedly, 100% worth the investment. I wouldn’t want to face the holidays without it.

    That said, yeah, lots of people who don’t cook buy them ’cause they’re pretty. (Well, the new ones are… mine’s rather industrial looking because at the time you could buy any color so long as it was white…)

  26. aka Cat says:

    The list could have been written more clearly.

    2. Speed cooking. Faster doesn’t mean better. Is followed by the suggestion that you buy a convection range to cook faster.

    8. Trendy Counters. They don’t say a word about Laminates counters (the cheapest alternative), or Solid Surface counters (supposed to be durable). And they recommend granite; aren’t they trendy?

    Otherwise, the list seems pretty sensible.

    Though, if the only way I could fit a dishwasher into my kitchen was by buying an appliance drawer? You better believe that’s what I’d do.

  27. Heyref says:

    @homerjay wrote as follows: “This list makes sense. Who the hell buys the internet connected fridge, anyway???”

    You are getting ready to leave work when you get the following email: “Homer, this is your fridge. The last beer has been removed from my interior (probably by your slacker roommate.) If you want a cold one when you get home, I suggest you stop at the Kwik-E-Mart and pick up a twelvepack. I told you not to let that guy move in.”

  28. Brawndo says:


    I second that motion. (Mine is only ten years old.) While I don’t use it everyday, I’m surprised at how many people say that it is unnecessary, especially when they go on to comment how the cuisinart IS. I barely use my cuisinart but find that many of the jobs I use my KA mixer for would be exhausting without.

    That said the attachments (aside from the ice cream maker, which kind of rocks) end up being more of a drawer filler than a kitchen utensil.

  29. Youthier says:

    @bbbici: Agreed. I’ve never even heard “steam the fat out of food” as a selling point on a steam oven.

  30. robotprom says:

    We love the hell out of our KA mixer. My wife bakes a lot, and I use the food grinder attachment to grind and stuff sausage.

    And a convection oven is handy, if you know how to use it and bake or cook in the oven a lot.

  31. rlee says:

    I’ll have to disagree a bit with their comment about speedier cooking. I have a Micro/Convect combo unit which does in fact speed things up — my usual rule of thumb is to halve the time. Yes, there are exceptions you have to learn, but that doesn’t negate the definite benefits. I am putting the finishing touches on a kitchen redesign, and one of the key changes is replacing that over-the-stove unit with a larger one and replacing the stove (and its virtually-never-used oven) with a cooktop.

  32. bohemian says:

    Granite countertops should be on that list. The drastically higher price does not give you that much of a performance boost vs. solid surface ones.

    They are more jewelry for higher end homes.

    Probably the most used appliances in our house are not the permanent ones. Our Oster beehive blender and Breadman bread maker get used almost daily.

  33. MeOhMy says:

    I think it’s important to recognize that there is a difference between a pro-STYLE stove and an actual professional restaurant stove.

  34. AcidReign says:

        I have a small, twelve by twelve foot kitchen, with two interior doors, and one that goes outside. So, I’m extremely skeptical of gadgets that take up space! My counter-top stuff is limited to: a 13 inch TV, an 1100 watt small Panasonic microwave TV, and a toaster.

        A standard Maytag gas range does fine for me, but if I had to do it over again, I’d get more than one high-output burner. As it is, though, I can rotate an already boiling pot off to a weaker eye, to get a second pot boiling. In general, decent pots and pans are more important than gadgetry. Although, I DO love my garlic press and potato ricer!

        A plain old Hamilton Beach blender and hand-mixer works fine for me when I need industrial-strength mixing. I tend to prefer spoons and whisks, though. Less clean-up, and a more organic feel to the dish, to me. Same thing on chopping. I do have a choppy-plug-in thing I was given years ago, and it’s still in its box in the basement. I like the feel of chopping my own onions. It’s like therapy, only cheaper!

        I’m a fan of quick-cooking when it’s something like warming up a sandwich, or melting butter, but never for a main dish. Even if I’m being lazy and fixing Stouffer’s mac ‘n’ cheese, I like that “roasted in the oven” touch. I made chicken and dumplings last week, and you can’t properly “quick cook” a whole chicken. My method: 8.5 quart stock pot, chicken, 2.5 quarts of cold water, a chopped onion, a mashed garlic head, and the tops from a bunch of celery. I boiled that stuff for 2 hours, and ended up with a great chicken stock, and tender chicken that was falling off the bone. I made my dumplings the old-fashioned way, too, with flour, salt, shortening, and cold water.

  35. AcidReign says:

    That should have been: microwave oven, not microwave TV!

  36. CoffeeCake says:

    You haven’t seen the dishwasher drawers or the microwave drawers or the refrigerator drawers?

    I kind of like the microwave one. I’d much rather hoist a microwaved dish up out of something low onto a counter just above than down out of something high with no counter or other surface below (my current set up).

    But do I need it? No.

  37. muckpond says:

    i recently remodeled a 104-year-old kitchen that was last redone circa 1949 (metal cabinets rusted through, etc.) i lived with a single bowl 5-inch-deep sink with a drainboard on each side for 5 years. when it came to doing the kitchen, a dishwasher (and, incidentally, a 2-bowl sink) was TOP priority.

    as for countertops, i got some slate-looking ceramic tile and made my own. it cost like $200 for the whole kitchen, it’s totally durable (i can take a pot off of the stove and just set it on the counter if i need to) and looks AWESOME.

    i ended up buying higher-end appliances than i had initially priced out, but i found the matching fridge AND range in a scratch-and-dent aisle for 40% off. the higher-end units ended up cheaper than the lower-end models.

    i refinished the existing hardwood floors (although in retrospect i would have put about 12 more coats of polyurethane down).

    and i also have a kitchenaid that doesn’t get used all of the time but is invaluable when i need it. i do tend to use it a lot more in the winter — i just don’t bake that much in summer. but it kicks ass on mashed potatoes.

  38. balthisar says:

    @bohemian: I’ve gotta disagree. I just put granite in. I had Corian (solid surface) that I put in at my previous house. The granite was cheaper and is far superior. Granted, I don’t have top-of-the-line granite, and I went shopping at local fabricators rather than the home stores. Final installed price? Only $35 ft^2 including the areas of the various back splashes.

    Granite isn’t some faddish, luxury item. It precedes solid surfaces’ and laminates’ arrival into the kitchen scene, and if you’ll notice, almost all of these artificial surfaces strive to replicate natural stone.

    So, I’ve had laminate (Formica), solid surface (Corian), and now granite (God?), and I can’t imagine ever going back.

  39. I actually bought this issue of CR, because we are embarking on a total redo of our second floor: kitchen, dining and living rooms. Our designer just mentioned bamboo as a possibility for flooring, and it definitely appeals to me as far as the environmental aspect.

    All the small appliances we have were wedding gifts. We only use the ice cream maker when company comes over, or else we’d be 300 pounds each! Don’t really use the food processor very often, but it does make quick work when you have a LOT of chopping to do. (Like when I made homemade coleslaw; would NOT have wanted to shred all that cabbage by hand!) The breadmaker is over 10 years old, but we only make bread a few times a year as a treat, so it’s still going strong. I don’t bake often, so I stick with the cheapie hand mixer I got from Target. But I do love to cook, and we cook dinner almost every night, so I feel OK about splurging within reason. Would love to hear from anybody with their remodeling tips and tricks!

  40. muckpond says:

    duh. forgot to post what i think is unnecessary:

    “prep sinks.” those are all over the place in magazines these days. most of the time i’m like WTF? it’s like pulling teeth just to get people to help out in the kitchen, let alone have enough people to make multiple sinks worthwhile.

    i also think wine fridges are ridiculous…but, then again, i once tried to calculate how much money i could save with a kegerator. i’m no angel.

    one thing i do wish i had is a standalone freezer (although not necessarily in the kitchen). as i’m standing here waist-deep in squash and green beans, it seems like something i could really use.

  41. lilyHaze says:

    @bohemian: Oh, yes, the ubiquitous granite countertop is the worst. That and the stainless steel appliances are what bugs me about the HGTV shows.

    I don’t have a real kitchen in my apartment (no stove/oven). I love my convection toaster oven. I’ve been able to make (small) portions of baked goods with it.

    Dishwashers: My family of 4 never used a dishwasher (which was my job). For the exception of parties and family gatherings, I never needed to wash that many dishes at one time. Also don’t you have to pre-wash in order to use your normal dishwasher?

  42. B says:

    Pro style ranges aren’t a waste, if you really know how to cook. My aunt has one, and she is an incredible cook. She’s having a family cookout this weekend, and I can’t wait to see what kind of wonderful concoctions she’ll be making. And this is a four hour drive for me, but it’ll be worth it.

  43. backbroken says:

    My ex-wife was the most unnecessary kitchen feature in my last house.

  44. Trai_Dep says:

    Considering the number of times per month used, and its vital proximity to our (at least my) heart, I strongly recommend one kitchen purchase: a decent coffee machine. Not an uber-featured one w/ spurting steam or industrial sized capacity, but dayum if my life wasn’t made better by a gift of a Cuisinart coffee brewer.

    Momma, I’m smiling just thinking of it. Love it more than the kids and the new fluffy kitten we have (and BOY do we love our kitten).

  45. missdona says:

    Love my Kitchenaid. Occasionally, I’ll get the urge to bake something, or make mashed potatoes and without my Kitchenaid, I’d be like, F’ it.

  46. WV.Hillbilly says:

    Most of these rich bastards never cook at home anyway. The kitchens are just showrooms of wealth. It’s wallpaper for their lifestyle.
    Unless you’re cooking for a restaurant full of patrons, there’s nothing you can do with an enormo-range that you can’t do with a regular old stove.
    And granite?
    It IS a fad item. It hasn’t been used that long in kitchens.
    I’ve rehabbed close to 100 old houses (80-150 years old) and have never seen granite in any of them. I have seen a whole lot of soapstone though.

  47. MeOhMy says:


    “prep sinks.” those are all over the place in magazines these days. most of the time i’m like WTF?

    The previous owner of my house put in a prep sink. If I was doing the kitchen it probably never would have crossed my mind to do this, but it is nice to have.

  48. typetive says:

    I have a bamboo floor in the kitchen and I love it. It’s renewable (as is linoleum, btw if you want to go for a rolled floor). No problem with scratches or spotting or fading after five years. I think it depends on the brand of laminated flooring you go with.

    Vinyl is one of the worst products to use, it’s terrible for the environment and not recyclable. Shame on CR for being so short sighted. (I agree with most of their other points on stupid kitchen things … but I also went for concrete counters because they’re also renewable.)

    Really the best advice is to KNOW yourself and what you’d want and use effectively. If you’re a wine lover, buy a wine fridge. If you’re a baker, get a pro-style double oven if that’s what you want. If you’re a single person and would never fill up a regular dishwasher and have limited space, then get a drawer-style dishwasher.

  49. QuiteSpunky says:

    There was a great NY Times article a little while ago about outfitting an entire kitchen for about $200 (obviously without appliances) and things you don’t need. Let’s see if this link works:


    I agree with the numerous Kitchenaid comments– it is a marvelous piece of equipment, and they last forever!

  50. swalve says:

    @Rectilinear Propagation: Cooking is not the process of removing fat from foods. Steam ovens are used in baking, for example, and probably cooks better as steam is a better heat conductor than air.

    Professional-style ranges probably are a rip-off, but if that’s what you’re looking for, buy a REAL professional range. Same thing with Sub-Zero, I think their professional stuff is fine. Sort of like buying a $100 Bunn-o-Matic coffee maker at Target. A REAL Bunn-o-Matic is closer to a grand.

    Prep-sinks are so you aren’t trying to wash your vegetables in the same sink as you wash dirty plates and pans.

    Fridge drawers are great, if you need one. Wouldn’t it be nice to have a fridge next to the cooktop to keep your oil, butter, veggies, etc. in? In fact, if you put in two or three under-counter fridges at different temperatures, you might not even need a standard fridge at all. That’d be a huge space savings, and your food/drink would be kept fresher.

    Why must we mock other people’s kitchen choices? CR really sucks these days.

  51. Televiper says:

    A professional range may make a difference for someone who really really knows what they’re doing. But, I seriously doubt it’s worth the extra money. The vast majority of people don’t cook that well, and I believe that’s who CR is directing the article towards. You’re better off spending the money on good cookware, and ingredients. My impression of professional ranges is they’re designed to run 24/7 with an increased level of serviceability.

    Ovens with steam jets are for bread baking. Bakers use steam to get a different texture of crust. But, if you’re just baking bread on you’re own, you’re probably much better off just filling a meat loaf pan with some water when you put your loaf in. I mean, humans have been baking bread for thousands of years… Actually, people have been building ovens in their back yards to make bread.

    I love the idea of a prep sink though. Especially great if you’re short on counter space and you’re producing dirty dishes.

    I’m still amazed at how useful the hot water spout on my water dispenser is.

  52. MercuryPDX says:

    A friend of mine redid his kitchen with some “windfall” money. Included in the things he installed were bamboo flooring, granite counters, and one of those fancy “Moen” kitchen faucets.

    One day when he was out, his cat must have brushed up on the faucet and turned it on, flooding the sink and completely soaking the flooring in front of it. I don’t know if it wasn’t sealed properly or what, but the bamboo warped from the water and screwed up the whole floor. He wound up replacing it with hardwood. He also replaced the faucet with a more “cat safe” one, albeit just as fancy as the previous one.

    The granite counter tops look incredible but he chipped one part of an edge when he dropped a huge cast iron skillet on it.

  53. ChapstickAddict says:

    We’re building our first house and the thing I’m most looking forward to is the kitchen. We outfitted it with pretty high end consumer appliances and functional splurges like under cabinet lighting, pull out drawers in the lower cabinets for pots and pans, a HUGE double sink, and granite countertops. I cook the vast majority of our meals at home so having a functional kitchen is a top priority. I don’t regret any of the money we’ve spent on the kitchen because I know I will actually use everything. I think the problem is when people put all sorts of fancy equipment in their kitchens and then never use it. At that point it’s more of a status symbol than a tool, which is what it ought to be.

  54. FLConsumer says:

    Backbroken: I vote your comments for comment of the year!

    I normally disagree with Consumer Reports, as they usually produce borderline-useless articles and totally arbitrary ratings. When two identical appliances, exact same model, made in the same factory to the same specs, but only differering in nameplate gets vastly different ratings, I know something’s wrong.

    I do agree that the “professional-style” appliances are useless. They are pro-style, NOT professional-grade. I do have 2 professional Cooktek induction burners and they are worth every penny. They don’t look fancy and they don’t even look all that industrial, but they work like nothing else.

    I also take issue with their recommendations on dishwashers. Having had everything from countertop models to builder-grade (read: cheap crap) to the highest of the high end, there’s a huge difference in performance and noise between them. I don’t need the highest of high-end, but I do require a good brand (Miele/Bosch) dishwasher that has good performance. Their highest-end dishwashers have plenty of nice features, but I wouldn’t use all of them, but their mid-grade units work well.

    They recommended a french door fridge?!?!? What were they smoking? Most of the ones I’ve seen have a nasty habit of not closing fully unless you push them closed. They’re also the least efficient type of fridge currently available.

    And I’ll agree with one of CR’s recommendations, but with a twist — avoid One-Stop-Shopping for your kitchen information from a magazine which reviews everything from lawn mowers to airlines to inkjet printers to automobiles. Want some sound kitchen advice? There’s plenty of internet forums on the subject where you can learn from everyone else’s mistakes and experiences. http://www.thathomesite.com is a forum where I’ve learned more than I ever though I’d know about appliances, kitchens, bathrooms.

  55. TVarmy says:

    @WV.Hillbilly: I agree so much. Real cooks use cheap and reliable cookware. I think a lot of the problem is that HGTV and the Food Network have tried to glamorize cooking by making it look stylish and trendy from fridge to plate, rather than just on the plate as it used to be. Nowadays, a typical cooking show will feature a ton of All-Clad cookware ($120 pot anyone?), Le Cresuet dutch ovens ($300, blowing Mark Bitman’s budget for equipping a kitchen) all on top of a stainless steel Viking range. People now attribute good food to good kitchen hardware.

    What it really comes down to is knowing what appliances are really useful and knowing how to actually cook.

  56. balthisar says:

    @FLConsumer: I’ll take this one in contention: “They recommended a french door fridge?!?!? What were they smoking? Most of the ones I’ve seen have a nasty habit of not closing fully unless you push them closed. They’re also the least efficient type of fridge currently available.”

    In my complete kitchen remodel (my own labor, BTW), I replaced my stainless fridge with a new, French-door, bottom freezer unit. Yeah, you have to push the doors closed, but it’s inherent in the design, and it’s not an inconvenience (it’s an automatic reaction, really). It also had a higher energy efficiency than most of the other style Kenmore Elite fridges. You let out less cold air when you open only a single door, and the bottom freezer design takes better advantage of thermodynamics for the upper portion refrigerator. Note: I chose “ice-in-the-bottom” because “ice-in-the-door” does suck — you lose an entire door’s worth of door shelf space!

  57. Instigator says:

    How can anyone live without granite countertops and stainless steel appliances?

  58. Matthew says:

    I’m as susceptible to consumer envy as the next guy, but I guarantee nothing will ever make me want a “multimedia refrigerator.” Unless chicken and yogurt are considered different media.

  59. MeOhMy says:


    People now attribute good food to good kitchen hardware.

    Only the kind of suckers that make this connection pay full price for that stuff (i.e. they actually buy things at Williams Sonoma…that aren’t on clearance!). If you know how to shop, that Le Creuset dutch oven will be worth every penny of the $150 it costs. Of course you could get non-enamaled cast iron dutch ovens even cheaper. You won’t find many of these in restaurant kitchens either. Not because they are no good, they just aren’t suitable for the way you have to cook in a restaurant kitchen.


    One day when he was out, his cat must have brushed up on the faucet and turned it on, flooding the sink and completely soaking the flooring in front of it. I don’t know if it wasn’t sealed properly or what, but the bamboo warped from the water and screwed up the whole floor. He wound up replacing it with hardwood.

    I heard similar brilliant logic from a friend when I was putting the laminate floor down in my house. Perhaps it was not properly sealed, but it’s a safe bet that if you get just about any flooring wet enough and the water sits long enough, it will damage the floor.

  60. Mary says:

    All of this is making me so thankful our new home had the kitchen remodeled in order to sell better. I didn’t have to think about any of this stuff, and the house comes with the shiniest stove…it has five gas burners and a gridle attachment. I’m not even sure how to use it!

    I sort of agree with the people about the kitchenaid. My mom ADORES hers, but I personally would find it taking up more space than it was worth because I don’t cook stuff like that often enough to enjoy the space.