[2 - 2] hi this is lisa mcmanus from atk
[2 - 3] gearheads and i'm here to answer some of
[3 - 5] the really terrific questions that you
[5 - 8] put in the comments under our video on
[8 - 10] space saving gadgets
[11 - 13] let's get started
[13 - 15] someone asked what about an immersion
[15 - 17] blender with attachments instead of a
[17 - 20] hand mixer we showed our winning hand
[20 - 22] mixer and said this is you know smaller
[22 - 25] more compact than a stand mixer because
[25 - 27] you know if you're not a big baker
[27 - 29] you're just making like a birthday cake
[29 - 30] once a year or something you don't
[30 - 32] necessarily need a full-size stand mixer
[33 - 35] really get a much more compact and
[35 - 38] inexpensive choice with a hand mixer
[38 - 41] an immersion blender with attachments um
[41 - 44] our winning immersion blender by brawn
[44 - 46] has a whisk attachment and that can
[46 - 48] definitely be used for you know whipping
[48 - 50] cream or something instead of
[50 - 52] a hand mixer on the other hand if you're
[52 - 54] trying to really like cream butter and
[56 - 59] sugar you know or do something that's a little
[59 - 61] you know or do something that's a little more difficult you may have a little
[61 - 62] more trouble with a hand mixer it's
[62 - 65] going to be a lot more work um i'm not
[65 - 66] saying it couldn't work but i think it's
[66 - 68] going to take a lot more effort i
[68 - 70] personally haven't tested this so i'm
[70 - 73] speculating a little bit but i'd say
[73 - 75] i would prefer to have one of each and
[75 - 77] they're not expensive so
[77 - 78] i would get a hand mixer and an
[78 - 80] immersion blender
[80 - 82] rather than trying to make the immersion
[82 - 85] blender stand in for a hand mixer all
[86 - 88] depending on the task if it's a lighter
[88 - 90] task sure it can do it someone was
[90 - 93] asking for nesting liquid measuring cups
[93 - 95] that don't have handles so they stack
[97 - 98] neatly you know we haven't really loved any
[98 - 100] you know we haven't really loved any measuring cups that don't have handles
[100 - 102] because sometimes you're measuring hot
[102 - 105] liquids and it's you know uncomfortable
[105 - 107] to hold ones that don't have any handles
[107 - 109] that said we have two brands of liquid
[109 - 111] measuring cups that we really like one
[111 - 114] is oxo and the other is pyrex the pyrex
[114 - 115] ones are a little more problematic for
[115 - 119] stacking but the oxo ones do stack so
[119 - 121] maybe that's what you want to go for
[121 - 123] those have nice grippy silicone handles
[123 - 125] and they have that angled
[126 - 128] piece inside that lets you
[128 - 131] measure liquids without bending down to
[131 - 132] check that the meniscus the liquid is
[132 - 135] right on the the level of the measuring
[135 - 138] cup um so they have a it's a standing
[138 - 140] measuring cup you can stand up
[140 - 144] and measure and those stack so
[144 - 145] maybe you should go for that and they
[145 - 148] have a nice handle that doesn't get hot
[148 - 151] i would like to know where and how you
[151 - 153] store all these appliances and tools
[154 - 156] you know every kitchen's different and
[156 - 158] how you cook and what you use all the
[158 - 159] time really will make a difference in
[159 - 160] how you store things
[160 - 164] um some people love to have open shelves
[164 - 166] and put things right there other people
[166 - 168] really want to put things away
[168 - 169] i say look at what you're using on a
[169 - 171] regular basis and make sure it's right
[171 - 173] at hand and that will make your cooking
[173 - 175] easier every day for things that you're
[175 - 178] not using often say you only bake once
[178 - 180] or twice a year don't have a stand mixer
[180 - 182] or a hand mixer in the front of your
[182 - 185] cabinet or on your counter put them away
[185 - 188] put the heavy things that you use often
[188 - 190] right in front right on top i used to
[190 - 193] keep my big 12 inch cast iron skillet
[193 - 195] right on my stovetop
[195 - 198] i now have a shelf the same height as my
[198 - 200] stovetop and it's right next to it so
[200 - 202] that that's what made it easy for me to
[202 - 204] grab and use that
[204 - 206] so and just think about what do you use
[206 - 208] every day and organize your kitchen kind
[208 - 210] of in concentric circles away from where
[210 - 212] you need to stand you know what can you
[212 - 214] grab easily and quickly and that you're
[214 - 216] using constantly and then put everything
[217 - 219] there and then work backwards from that
[219 - 221] and then work backwards from that um
[221 - 223] specific things that we store
[223 - 226] i mean i have a pan drawer so i stack my
[226 - 228] skillets a lot of them in this drawer
[228 - 231] and i nest them uh we put either paper
[231 - 235] towels or paper plates between non-stick
[235 - 236] skillets so they don't scrape against
[236 - 239] each other um
[239 - 242] i have a vertical cabinet for
[242 - 243] cutting boards
[245 - 246] you know i have a slightly bigger
[246 - 248] kitchen that i think some people do in
[248 - 250] in cities i've had really super tiny
[250 - 252] kitchens and you have to be creative
[254 - 256] you know hooks every place you can put
[256 - 259] inside of your cupboard doors you can
[260 - 263] have racks and things to stick
[263 - 265] racks and things to stick spices or whatever so you just have to
[265 - 267] get creative about the space you have
[267 - 268] but again it's kind of more about what
[268 - 270] do you need to be able to grab quickly
[270 - 272] every day someone else can you suggest
[272 - 274] what are the most essential items for a
[276 - 277] well i would say for a toaster oven you
[278 - 280] know a lot of them come with really flimsy
[280 - 282] a lot of them come with really flimsy pans
[282 - 284] that are really just very cheap
[284 - 286] they put all the money into the oven and
[286 - 287] they throw these little flimsy pans in
[288 - 290] so it looks like you got more
[290 - 292] so we really like to use an eighth sheet
[292 - 295] pan you know our standard baking sheet
[295 - 298] and baking sheet is a half sheet pan
[298 - 300] so it's a half size sheet pan the
[302 - 303] if you have a really big toaster oven
[303 - 305] might work but the eighth size is a
[305 - 307] really great size and they even come you
[307 - 309] can get a little cooling rack to go
[311 - 312] inside which is great if you want to use it for
[312 - 317] which is great if you want to use it for broiling something it holds the food up
[317 - 319] we love we have a six cup muffin tin
[319 - 321] that we tested that we love we have
[322 - 326] small bundt pan so like this this
[326 - 327] bundt pan so like this this couple of different pieces of equipment
[327 - 329] that can be really useful if you want to
[329 - 331] bake or roast or cook in your toaster
[332 - 335] oven someone asked i have a gas cook cooktop
[335 - 337] someone asked i have a gas cook cooktop how do i use my two-quart sauce pan when
[337 - 339] the fire ring is larger than the
[339 - 341] diameter of the pan
[343 - 346] most gas stoves have at least one smaller
[346 - 348] gas stoves have at least one smaller burner that will fit a smaller
[348 - 351] pan but it sounds like yours doesn't um
[351 - 353] you might be out of luck you really
[353 - 354] don't want the fire going up the outside
[354 - 357] of the pan turn it way down
[357 - 359] like i can suggest that but you know use
[359 - 362] your smallest burner turn the heat way
[362 - 363] down and be careful because you don't
[363 - 366] need the heat blasting up the sides you
[366 - 368] really want to keep it under the bottom
[370 - 371] maybe two quarts is too small for your
[374 - 377] um someone was asking does the nordic wear
[377 - 378] sheet pan that we love
[378 - 380] warped when it's coming to temperature
[382 - 384] no actually it's a pretty good one it's
[384 - 386] it's very sturdy it it's not that it
[386 - 389] can't warp every sheet of metal can warp
[389 - 390] under the right conditions and the
[390 - 393] conditions are thermal shock
[393 - 394] which means you're going from very cold
[394 - 397] to very hot or vice versa
[397 - 400] if you have cold area and
[400 - 402] not cold area so if you have like a
[402 - 404] frozen piece of food on one piece of the
[404 - 407] pan the other part is warm you're going
[408 - 410] difference of temperature and that will
[410 - 411] cause the metal to warp
[411 - 414] um so what you want to do is spread food
[414 - 416] evenly over the pan if you're concerned
[416 - 419] about warping um
[419 - 421] you know you can preheat it a little bit
[421 - 423] with the with the oven
[424 - 425] um or just you know make sure that your
[425 - 427] stuff isn't going from like super cold
[427 - 429] just super hot
[429 - 431] um it may warp a little bit but it will
[431 - 433] come back for the most part we haven't
[433 - 435] seen a ton of warping with this pan and
[436 - 438] we really use them hard we put them you
[438 - 440] know on the grill we put them in the
[440 - 442] under the broiler we put them in the
[443 - 446] oven um and they're real workhorses so it's
[446 - 449] um and they're real workhorses so it's one of the better sheet pans for being a
[449 - 452] nice thick thickness it also has a wire
[452 - 454] around the rim in that rolled rim and
[454 - 456] that helps keep it shape a little bit
[456 - 458] better but then you don't want to shock
[458 - 460] it you don't want to put some frozen
[460 - 461] food in one part of the pan spread it
[461 - 464] out what you'll use to clean your nordic
[464 - 467] wear sheet pants well i have two things
[467 - 469] to say to that just soap and water works
[469 - 472] pretty well um and we also use
[472 - 473] barkeeper's friend if we really want to
[475 - 477] bar keepers friend is great to scrub it
[477 - 478] back down to that silver color that it
[478 - 481] was when it was new but as i think we've
[481 - 482] mentioned before you know you don't have
[482 - 484] to get them silver again
[484 - 486] that little bit of browning that those
[486 - 489] pans get actually make it brown better
[489 - 491] it makes it cook better a dark finished
[492 - 494] pan as opposed to a light finish pan so a
[494 - 496] as opposed to a light finish pan so a light silver pan versus a dark
[496 - 498] gray or brown pan
[498 - 500] is going to actually radiate heat
[500 - 503] differently the dark pans actually hold
[504 - 506] and heat the food hold heat and heat the
[506 - 509] heat the food hold heat and heat the food faster and hotter
[509 - 512] whereas a light pan doesn't it it tends
[514 - 516] just reflect the heat and it doesn't
[516 - 518] heat up as much
[518 - 521] so for instance in a cake pan we love a
[521 - 523] light colored pan because
[523 - 525] it doesn't set the cake and then you get
[525 - 527] that dome where the edges are set and
[527 - 529] then the interior keeps rising you get a
[529 - 532] nice tall cake that's evenly risen
[532 - 534] because it's a light colored pan
[534 - 536] a dark colored cake pan we actually
[536 - 538] chose to make our
[538 - 540] our pan pizza we have a chicago pan
[540 - 542] pizza that we make in a round cake pan
[542 - 544] and for that we wanted a dark charcoal
[544 - 546] gray color one because it made the crust
[546 - 548] nice and brown whereas that light
[548 - 550] colored cake pan
[550 - 552] didn't do as good a job in that regard
[553 - 555] so like you don't always need to scrub
[555 - 556] your sheet pan back to being brand new
[556 - 559] silver that slight browning that it gets
[559 - 560] from use is actually going to help brown
[560 - 562] your vegetables when you roast them or
[562 - 565] any of the things that you want to do so
[565 - 566] don't worry about getting it perfectly
[566 - 568] clean every time we get a lot of
[568 - 570] comments about our 2 quart saucepan
[570 - 571] winner from allclad being really
[573 - 575] expensive and it is i'll admit um that cookware is
[575 - 577] and it is i'll admit um that cookware is not cheap on the other hand you only
[577 - 579] have to buy it once in a lifetime and
[579 - 581] you'll hand it down they're really tough
[581 - 584] pans um but we have a best buy it's by
[584 - 587] traumatina it's traumatina's gourmet
[587 - 589] tri-ply lime it was about fifty dollars
[589 - 591] when we tested it so
[591 - 594] it's still not cheap but it's a good pan
[594 - 596] it's got the three layers of metal the
[596 - 599] stainless steel aluminum stainless steel
[599 - 601] throughout the pan they really give it a
[601 - 604] good ability to brown and hold heat
[604 - 606] and cook evenly
[606 - 608] and it's really comparable to the
[608 - 610] all-clad which is much more expensive
[610 - 612] you get what you pay for so
[612 - 614] it's worth paying a little more up front
[614 - 616] for cookware that's going to last
[616 - 619] that's our basic advice
[619 - 621] so i hope those were helpful answers um
[621 - 623] we love your questions and keep them
[623 - 624] coming i hope to see you next time on