[0 - 9] ("Twinkle Twinkle Little Star") - Yay. (upbeat music)
[10 - 12] - Every year, Lisa, myself, and the rest
[12 - 14] of the Reviews team roll up our sleeves,
[14 - 17] and test hundreds of products for you.
[17 - 18] the good people at home.
[18 - 20] - This year, we tested an especially interesting slate
[20 - 23] of kitchen gear, ranging from spice organizers,
[23 - 26] to soda machines, to smart ovens and more.
[26 - 28] - What better way to cap off a year of testing
[28 - 30] than to share our favorite gear from 2021.
[30 - 33] Lisa and I have the full rundown just for you.
[33 - 34] First up, Hannah.
[36 - 37] Alright, if you're a cook you know
[37 - 40] that spice storage can be a total problem.
[40 - 42] This is a very personal problem to me.
[42 - 45] My spice storage was a hot mess. It was a hot mess.
[45 - 48] It was just a jumble, like digging around back there, missing spices.
[48 - 51] I found four bottles of cumin in my cabinet.
[51 - 52] There are all different devices that do this,
[53 - 55] some hang over doors, some go in drawers,
[55 - 58] some go in cabinets, like this expandable model right here.
[58 - 61] It really depends on what space you're trying to fill.
[61 - 63] So we tested all different ones,
[63 - 66] and we found winners in each category, over the door,
[66 - 67] in the drawer and in the cabinet.
[67 - 69] Alright, so what do we look for in these things?
[69 - 71] First of all, they needed to be reasonably easy
[71 - 72] to put together.
[72 - 74] We don't want it to be this huge chore.
[74 - 76] You're already reorganizing your spice cabinet,
[76 - 77] which is a chore in itself,
[77 - 80] we don't wanna make this a multi-day affair.
[80 - 81] They also needed to be sturdy,
[81 - 84] sturdy enough to hold heavy glass bottles full of spices.
[84 - 87] Some models clustered bottles together too closely,
[87 - 89] it was hard to read their labels.
[89 - 90] Visibility was really key.
[90 - 92] We needed enough room to see everything.
[92 - 94] You wanna be able to see the labels
[94 - 95] so you know what you have,
[95 - 97] you wanna be able to grab things quickly
[97 - 98] while you're cooking.
[98 - 98] We also looked at capacity,
[98 - 100] how many bottles they could fit.
[100 - 102] You really want to be able to have a little bit
[102 - 104] of breathing room in your spice cabinet,
[104 - 106] so you can add more spices as you learn about them.
[106 - 109] Alright, so I tried our top two winners in my cabinets,
[109 - 111] and the Spicy Shelf was my top pick.
[111 - 115] It hugs the back of the cabinet, hugs the walls,
[115 - 118] and it's expandable to all different configurations and sizes.
[118 - 120] It took me a minute to figure out what worked best for me.
[120 - 122] I tried this one as well, the Mdesign
[122 - 124] with the stadium seating here.
[124 - 125] It was so easy to set up,
[125 - 127] the Spicy Shelf requires some setup.
[127 - 131] This, you just put it in and expand it to the space. Super easy.
[131 - 132] I will say though, because the bottles stand
[132 - 134] in the stadium seating here,
[134 - 136] sometimes the labels are blocked.
[136 - 138] For me, I didn't mind doing a little bit of setup
[138 - 139] to get that better visibility.
[139 - 141] Alright, so what I really loved about these
[141 - 143] is that they solve a problem.
[143 - 145] My spice cabinet was a total hot mess.
[145 - 146] Now it's beautifully organized.
[146 - 148] I feel like I'm gonna cook more flavorful food.
[148 - 149] I'm gonna save money
[149 - 151] because I won't be double buying spices,
[151 - 152] and I'll be more inspired
[152 - 153] because I can really see what's in there.
[154 - 156] Okay. Like, Ooh, I just saw some Cajun seasoning.
[156 - 158] I have some fish. Like that sounds absolutely delicious.
[158 - 161] They can make you a more inspired, and more organized cook.
[161 - 164] Next up, the Solo Stove.
[164 - 166] I tested this this year, and I have to say,
[166 - 168] I first started seeing it crop up on Instagram,
[168 - 170] the stainless steel fire pit.
[170 - 171] And some of my friends were posting about them,
[171 - 175] and I thought, "Okay, like another status symbol brand."
[175 - 176] I'm here to say I was wrong.
[176 - 179] Honestly, I got one, and I am converted.
[179 - 182] I am obsessed with it.
[182 - 184] Why I love it over regular fire pits?
[184 - 186] They've created vents at the top and the bottom
[186 - 188] that really does allow air flow
[188 - 190] that makes the fire smoke less.
[190 - 192] If you have the fire going correctly,
[192 - 193] these do not smoke.
[193 - 195] You could actually sit like two inches from it
[195 - 196] if you're really cold.
[196 - 197] So I love that.
[197 - 198] The second thing is they are so portable,
[198 - 202] that stainless steel design means they're really light,
[202 - 204] and because they're a barrel like this,
[204 - 205] you can carry them around.
[205 - 206] They come with a carrying bag.
[207 - 209] I packed mine up, took it to Maine this summer.
[209 - 212] I tested this cooking apparatus that goes on top of it.
[212 - 214] So basically, a little crown sits on top,
[214 - 217] and then a cast iron cooking grate goes above the crown.
[217 - 219] The crown raises the grate up a little bit from the fire.
[219 - 221] So I have made so many different foods on this things.
[221 - 226] Burgers, hotdogs, sausage, fish, artichokes, tomatoes,
[226 - 228] green beans, zucchini.
[228 - 231] Earlier today I made one of my favorite complete meals on there.
[231 - 233] Steak, broccoli, and little tiny potatoes.
[233 - 234] It's so delicious.
[234 - 236] That's actually the first thing I would recommend
[236 - 237] if you're playing around,
[237 - 239] cook some hot dogs and little tiny potatoes.
[239 - 241] The key to cooking on a Solo Stove,
[241 - 242] or in live fire in general,
[242 - 244] is you want the fire to be going for a while,
[244 - 245] 'cause you want a lot of hot coals.
[245 - 248] You don't wanna cook your food over a raging flame.
[248 - 251] You can use flame strategically to sear things,
[251 - 252] but hot coals are your friends.
[253 - 254] They're more powerful in heat,
[254 - 256] but they're less aggressive in that flame,
[256 - 257] so you're not gonna like scorch the bottom,
[257 - 258] but you know, frankly,
[258 - 260] you have to accept that you're gonna burn something
[260 - 262] to a crisp if you are cooking over live fire
[262 - 263] for the first time.
[263 - 266] I think I definitely have burned several things.
[266 - 269] (record scratching) (sad trombone music)
[269 - 270] And honestly, the food you can cook on it
[270 - 272] is absolutely delicious.
[272 - 274] So, if you're need a new fire pit,
[274 - 277] or you're interested in dipping a toe in live fire cooking,
[277 - 280] the Solo Stove is fantastic.
[280 - 282] If you love seltzer at home like I do,
[282 - 284] it can be great to buy a dedicated machine
[284 - 287] because you're not lugging home cans from the store.
[287 - 288] You can reduce your carbon footprint,
[288 - 290] and you can save money in the long run.
[290 - 292] Now we tested all different machines.
[292 - 293] There were two different styles.
[293 - 298] One of them required these tall, slim, CO2 canisters,
[298 - 300] and the second relied
[300 - 302] on acid and sodium bicarbonate powders.
[302 - 305] And we had a strong preference for this style,
[305 - 306] that uses CO2 canisters.
[306 - 308] The powders, they just didn't get the water bubbly enough.
[308 - 309] They didn't work.
[309 - 310] They also took forever.
[310 - 313] Models that use CO2 we're much more successful
[313 - 315] at making bubbly water in a nice range.
[315 - 317] Alright, so there were two different bottle materials
[317 - 319] in our spread of machines.
[319 - 321] Most of them had plastic, one had glass.
[321 - 323] And there are pros and cons to each.
[323 - 325] The plastic bottles, they can't go in the dishwasher.
[325 - 327] The one machine that had glass bottles,
[327 - 329] it's bottles are a little heavier, a little smaller,
[329 - 331] but they can go in the dishwasher,
[331 - 332] and they don't degrade in the same way
[332 - 334] that plastic does over time.
[334 - 336] The most stylish option was the Aarke.
[336 - 337] This is the one I purchased.
[337 - 339] I just think it's really nice looking,
[339 - 341] and if I have to look at it all day in my kitchen,
[341 - 342] I want it to be pretty.
[342 - 344] Alright, so let's make some seltzer. I'm gonna show this.
[344 - 347] I really wanted something that attached easily,
[347 - 349] that was key, and it was not a given.
[349 - 350] You also want something sturdy.
[350 - 353] You're putting, there's carbonation here,
[353 - 355] there's actual like force going into the bottle.
[355 - 357] You don't want something that feels flimsy.
[357 - 363] Now I just push down this lever to my desired bubbliness. (upbeat music)
[364 - 366] There we go. Take a sip.
[368 - 370] Mm. Deliciously bubbly.
[370 - 371] And here's a little extra tip for you.
[371 - 374] Colder water will carbonate easier. It'll get bubblier.
[374 - 376] So if you want really bubbly water,
[376 - 378] make sure you're starting with super cold water.
[378 - 380] Alright, so if you love seltzer water,
[380 - 381] and want to reduce your carbon footprint,
[381 - 384] and save on purchasing seltzer,
[384 - 387] an at-home seltzer maker is a great option.
[387 - 389] Mini muffin tins were another
[389 - 391] of my most favorite testings we did this year.
[391 - 392] They make the cutest baked good,
[392 - 394] whether you have kids, or you like to entertain
[394 - 396] and you want little bite-sized desserts.
[396 - 398] I really, I was supposed to bake one thing for today,
[398 - 400] but I baked three things
[400 - 401] 'cause I was just having so much fun.
[401 - 404] We tested a whole bunch of pans.
[404 - 406] Some of them were steel, some were silicone.
[406 - 408] And this turned out to be the most important factor.
[408 - 412] Steel was the way to go. Nice, deep, even browning.
[412 - 414] Aluminum and silicone were both spotty.
[414 - 416] So that was the most important thing.
[416 - 418] And pan color, like you might have remembered
[418 - 421] from previous baking Gearheads episodes,
[421 - 422] pan color's also a factor.
[422 - 425] We loved golden brown or darker pans,
[425 - 427] 'cause then you get nice browning on your crust.
[427 - 429] Nonstick coating, that was another thing
[429 - 430] that was really important.
[430 - 432] There's a lot of little holes to clean here,
[432 - 434] you really want food to come off easily
[434 - 435] so you're not in there scrubbing 24,
[436 - 438] or 36 individual little cups.
[438 - 441] So, nonstick coating, a nice nonstick coating
[441 - 443] for great release was also important.
[443 - 445] Another thing was a generous rim.
[445 - 447] So rim is what goes around the pan.
[447 - 448] And if you'll see,
[448 - 451] both of these pans have some extra space right here,
[451 - 454] and that just makes handling so much easier,
[454 - 456] especially if you're pulling these out of a hot oven,
[456 - 458] you have bulky oven mitts on.
[458 - 459] It gives you a place to land your fingers
[459 - 461] that's not, boop, right into one
[461 - 463] of your cute little baked goods that will no longer be cute
[463 - 464] if your thumb goes into it.
[464 - 466] One question we get all the time with these
[466 - 468] is how do you adapt a regular sized muffin recipe,
[468 - 471] or a cupcake recipe, to these mini muffin, cupcake tins.
[471 - 474] So, we came up with two rules of thumb.
[474 - 475] First of all, fill the cups roughly
[475 - 476] at half to three quarters full.
[476 - 478] This will leave enough room for them to rise
[478 - 480] so they don't overflow and bleed into each other.
[480 - 483] The second, is to start checking them earlier
[483 - 485] because the smaller cups have a smaller mass,
[485 - 486] the heat's gonna penetrate it quicker,
[486 - 488] so they will be done faster.
[488 - 491] Our best buy is the Wilton Perfect Results premium nonstick.
[491 - 493] It did a great job.
[493 - 495] The only difference was it was slightly,
[495 - 498] slightly less beautifully gorgeously golden browning,
[498 - 501] but still a great job and at a fraction of the price.
[501 - 503] Our winner is from Williams Sonoma here, the Goldtouch pan.
[503 - 505] It just surpassed the Wilton
[505 - 506] just for its beautiful browning.
[506 - 508] Both of these pans are a great choice
[508 - 513] for making delicious, cute, cute treats. (upbeat music)
[520 - 521] Alright, so I'm gonna eat one of these.
[521 - 523] I'm gonna go classic.
[523 - 524] Nice and vanilla.
[524 - 526] But now we're gonna tune in to Lisa
[526 - 527] and see what her favorite picks
[527 - 533] from our 2021 testing lineup were. (upbeat music)
[534 - 537] - So the first I wanna talk about today is rice cookers.
[537 - 540] Yes, you can cook rice on the stove in a pan,
[540 - 543] or even in the oven, but the beauty of the rice cooker
[543 - 545] is you just dump the rice and water in,
[545 - 548] you push a button, and it cooks the rice perfectly for you.
[548 - 551] And it holds it at the perfect food-safe, steamy,
[551 - 553] moist temperature for hours.
[553 - 556] It's not fast, but in our testing we found
[556 - 560] that slower, longer rice cycles actually work better
[560 - 563] because the grains have time to absorb the water,
[563 - 564] and to heat up evenly,
[564 - 567] and so you get perfectly evenly cooked rice.
[567 - 569] And this really showed up when we cooked brown rice.
[569 - 572] I have thrown brown rice in my rice cooker here,
[572 - 573] hit the brown rice button.
[573 - 575] I get perfect brown rice.
[575 - 576] I don't have to think about it.
[576 - 577] I don't have to worry about it. It just cooks.
[577 - 579] This is our favorite.
[579 - 581] It's the Zojirushi Neuro Fuzzy Rice Cooker.
[581 - 584] They're pretty simple actually, inside is a cooking pot,
[584 - 586] and underneath that is a heating element.
[586 - 589] The cooking pot is non-stick coated, in this case.
[589 - 593] And it has markings inside telling you what level
[593 - 595] of water to add, whether you're doing white rice,
[595 - 598] brown rice, sweet rice, semi-brown rice,
[598 - 599] anything you wanna do in here.
[599 - 602] And then this just sits in the chamber.
[602 - 604] You close it up.
[604 - 606] And the water is heated by that heating element,
[606 - 607] and it's an enclosed space,
[607 - 610] it might soak the rice awhile, and then it gently cooks it.
[610 - 612] Steam escapes through this vent,
[612 - 614] and it will alert you when it's done,
[614 - 616] and then switch over to keep warm.
[616 - 617] It comes with two measuring cups,
[617 - 619] one for brown rice, one for white rice.
[619 - 622] They have measurements on them that are related
[622 - 623] to this rice cooker.
[623 - 624] So hang on to these,
[624 - 627] I just store mine right in here in between uses.
[627 - 630] I have white rice here, this is sushi rice.
[630 - 632] I'm just gonna do two cups today.
[632 - 635] You definitely wanna wash your rice.
[635 - 638] Not only does that remove any surface dirt,
[638 - 640] if there's anything leftover from harvesting and milling,
[640 - 643] but it also takes off a little bit of the excess starch,
[643 - 645] and some of that starch is what often
[645 - 647] either bubbles up and clogs the vents,
[647 - 649] or will burn on the bottom of the rice cooker.
[649 - 650] I just take the whole bowl,
[650 - 652] and I bring this over to the sink,
[652 - 654] and I fill it up a few times, swish the rice around
[654 - 657] and pour off as much of the water as I can,
[657 - 658] without letting the rice escape.
[658 - 660] I do it about four times.
[660 - 662] It does not have to run perfectly clear, but you'll see,
[662 - 665] first couple rounds, it's very white and cloudy water,
[665 - 667] and then it begins to get clearer.
[667 - 671] Got my rice scooper and fluffer at the ready.
[673 - 675] Beautiful steam, gorgeous rice.
[675 - 679] It's the best because it makes perfect rice every time.
[679 - 682] So next up, my favorite grill pan.
[682 - 684] A lot of grill pans that you see are shaped
[684 - 685] like a skillet with ridges,
[685 - 687] and these are designed so that you can cook food
[687 - 688] up on top of the ridges.
[688 - 690] You get flavorful char marks
[690 - 692] that look like you were grilling outside.
[692 - 695] A lot of times people talk about grill pans being a problem
[695 - 697] because they smoke up the kitchen,
[697 - 699] and they splatter, and they're a mess to clean.
[699 - 701] I have a few tips for cooking,
[701 - 702] and I also have to tell you that the design
[702 - 705] of this pan makes it so much easier to use and clean
[705 - 707] than a lot of grill pans out there.
[707 - 710] First of all, we really like the cast iron grill pan,
[710 - 713] as opposed to ones that are made of aluminum or steel,
[713 - 714] or have nonstick coating.
[714 - 716] Those are pressed out of a sheet of metal,
[716 - 718] and they can never press the grill ridges high enough
[719 - 720] to make them really distinct,
[720 - 721] and the whole point of this type of pan
[721 - 724] is a really crisp, distinct grill mark,
[724 - 725] and to lift the food up out of the fat,
[725 - 727] if that's what you're trying to do.
[727 - 728] The cast iron can be cast
[728 - 732] to have a nice, tall, high, distinct grill ridges,
[732 - 735] and it can get nice and hot and retain a lot of heat,
[735 - 738] so it radiates heat, and you get a beautiful char mark.
[738 - 739] You're not waiting and waiting
[739 - 741] for that non-stick pan to get hot, and then,
[741 - 743] you don't really wanna get non-stick that hot.
[743 - 747] This is just like your favorite cast iron skillet, it's indestructible.
[747 - 750] Now as for smoking up your house, and making a big mess
[750 - 751] with a grill pan.
[751 - 754] I have found that if you preheat them on medium heat
[754 - 757] for at least four minutes before you put any food in,
[757 - 759] get the pan good and hot,
[759 - 762] and then you wanna put the oil on the food, not in the pan.
[762 - 765] Oil or fat that is not covered by food
[765 - 767] is what causes the smoke to come up
[767 - 769] and fill up your house with smoke.
[769 - 771] I don't like to buy stuff I don't need,
[771 - 772] and I thought, "Why do I need a grill pan?"
[772 - 774] But as I was testing these,
[774 - 776] some of them I did not fall in love with,
[776 - 777] but this one I really did,
[777 - 779] and I went out and bought it right at the end of testing.
[779 - 783] This is my own copy of this pan. And we use it a lot.
[783 - 786] This is the Lodge and it's Chef Collection.
[786 - 789] This design, with these nice wide ridges.
[789 - 790] Food is not gonna get trapped in there,
[790 - 792] it's very easy to rinse off and to clean.
[792 - 794] Plus, this is really easy to store,
[794 - 796] and the two handles makes it easier to handle
[796 - 798] 'cause these are heavy pans.
[798 - 801] The heaviness of the cast iron is part of its charm.
[801 - 802] It's gonna hold a bunch of heat,
[802 - 805] and then radiate it toward your food for great browning.
[805 - 807] Okay, so we're gonna make a panini,
[807 - 812] and you'll see how it works. It's great. (upbeat music)
[823 - 826] You can really make a beautiful sandwich, treat yourself.
[826 - 829] It's great. This pan is wonderful.
[829 - 830] So the next thing I wanna talk about
[830 - 832] is something that's really simple, but honestly,
[832 - 835] a good wooden spoon makes the difference.
[835 - 838] My favorite was this one from Jonathan's Spoons.
[838 - 841] It's got a shallow bowl that's nice for scooping things.
[841 - 844] It's got a narrow front edge, so it's good for scraping.
[844 - 847] It's got this little rest on it
[847 - 850] so that you can put it on the edge of a pot if you want to.
[850 - 852] It also gives you a good place to grab.
[852 - 855] So it's a very comfortable spoon.
[855 - 858] This is handmade from a small company.
[858 - 859] We also have this one
[859 - 862] and it's called the Faay Teak Wooden Spoon.
[862 - 864] It's about half the price.
[864 - 866] It's got a thin front edge. It's good for scraping.
[866 - 869] It's got a really neutral handle,
[869 - 871] so that a lot of different people can find
[871 - 873] a comfortable grip in a bunch of different positions.
[873 - 877] And both of them are long enough to reach into deeper pots
[877 - 879] without having to really have your hand down there,
[879 - 881] or to feel like you're stirring from way up here.
[881 - 883] So, for cleaning them,
[883 - 885] we washed them by hand after every test.
[885 - 887] And we also put them in the dishwasher
[887 - 888] 'cause some people told us that's what they do.
[888 - 890] And honestly, you don't wanna do that,
[890 - 891] it really does parch out the wood,
[891 - 894] and the more you put it in that harsh environment,
[894 - 897] that's 40 minutes, or however long your dishwasher cycle is.
[897 - 900] That, and wood is a natural substance, it will dry out,
[900 - 903] and it will swell up, and then as it dries, it will crack.
[903 - 905] And you'll lose this finish, it will turn gray
[905 - 907] like a Nantucket cottage.
[907 - 909] And that's lovely in Nantucket,
[909 - 910] but not so great for your spoon.
[910 - 912] You really wanna keep the spoon in good shape.
[912 - 914] You wanna wash it by hand, you wanna pat it dry.
[915 - 916] And, if it gets a little parched looking,
[916 - 918] touch it up with mineral oil,
[918 - 920] which you can get from any hardware store.
[920 - 922] Or you can look at our website.
[922 - 925] We have a recipe for DIY spoon butter,
[925 - 928] which combines mineral oil and beeswax,
[928 - 930] and that really prolongs the life of the tool,
[930 - 933] whether it's a wooden spoon or a cutting board,
[933 - 934] or anything else made of wood.
[934 - 938] So these are my favorites, and we have been using them
[938 - 940] in the test kitchen, and really love them.
[940 - 944] So last, but definitely not least, is the June Smart Oven.
[944 - 947] This oven is one of five smart ovens
[947 - 948] that I tested this year.
[948 - 950] And I fell in love with this thing
[950 - 951] to the point where I just bought one myself.
[951 - 953] It works like a toaster oven.
[953 - 956] It can slow cook, it can dehydrate, it can air fry.
[956 - 959] I did all those things in it, and more.
[959 - 963] Basically it has a camera inside, so it can recognize food.
[963 - 965] It's called the food ID feature,
[965 - 968] and that's part of the intelligence of the June oven.
[968 - 970] It has a probe attachment where you can put
[970 - 973] that right into the food and it will track the temperature.
[973 - 975] It will track on your phone,
[975 - 977] the temperature of the oven and the food.
[977 - 980] The base price of this is about $600.
[980 - 983] And then, as you go up, there's three packages.
[983 - 985] It adds other accessories like a pizza stone,
[985 - 987] air fryer baskets.
[987 - 988] You can also purchase those separately.
[988 - 990] So it is a little expensive.
[990 - 992] We do have an alternative as a best buy,
[992 - 993] we have the Tovala oven,
[993 - 995] which is about half the price of this.
[995 - 998] It also has its own meal kit service that's optional,
[998 - 999] but the meal kits were actually pretty good,
[999 - 1001] so it was kind of surprising.
[1001 - 1002] Let's cook something in the June,
[1002 - 1013] and you'll see for yourself how easy it is. (upbeat music) That's it.
[1013 - 1015] It has this great big window, and it's a clear window,
[1015 - 1018] but you also get it on your phone.
[1018 - 1020] So here, on the app,
[1020 - 1023] it shows me the camera at the top of the oven.
[1023 - 1026] Live video of that shrimp cooking.
[1026 - 1028] It shows me right now it's using only the top burners,
[1028 - 1030] the temperature of the oven,
[1030 - 1032] and the food are both graphed on here.
[1032 - 1034] So you see it in a visual,
[1034 - 1037] you see it in numbers, you see it words.
[1037 - 1040] Some of the other ones we tested were super confusing,
[1040 - 1043] super irritating, whether it was the app or the box itself,
[1043 - 1044] I just, it drove me up a wall.
[1044 - 1046] Honestly, you never knew what it was really doing,
[1046 - 1049] and you always feared that you'd forgot to hit a button,
[1049 - 1051] and it was stopped, and it wasn't gonna happen.
[1051 - 1052] You don't want that.
[1052 - 1054] The smart oven is supposed to take the stress off,
[1054 - 1058] this one does, the Tovala does, the other ones did not.
[1058 - 1060] This oven is really great
[1060 - 1062] for anyone who really loves to cook,
[1062 - 1064] but also someone maybe who doesn't know as much
[1064 - 1066] about cooking, because it can help you.
[1066 - 1067] It has everything built into it.
[1067 - 1069] So it makes it very, very simple to work.
[1069 - 1071] Whether you use it as a manual oven,
[1071 - 1073] or are using it's smart features
[1073 - 1075] to give you a little assist,
[1075 - 1078] it's a great product that really works.
[1078 - 1079] - Thanks for tuning in.
[1079 - 1081] That's a wrap on season three for Gearheads.
[1081 - 1083] Stay tuned for season four, coming soon.
[1083 - 1084] - For more information
[1084 - 1086] on all the products we talked about today,
[1086 - 1087] check out the links below.
[1087 - 1089] - Make sure to ask us any
[1089 - 1091] of your kitchen equipment questions in the comments.
[1091 - 1093] Like this video, and hit that subscribe button.
[1093 - 1096] (upbeat clappy music)