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@KennethT nice pick up thus https://www.cuisinart.ca/en/gourmet-pro-convection-steam-and-air-fry-oven/CSO-500C.html

I saw the NuWave earlier today but the footprint is significantly smaller than the CSO-500C. CSO: 20.80" x 19.10" x 18.30" NW: 13.88 x 14.75 x 14.88

yes! that is probably what it was giving me! 🙂

OMG, where is my brain today? My excuse is that I was in the middle of something else, but yes, I do know that the distance is further than that! 😞 😄

Wow, good find! It does look very similar if not exactly the same as the CSO 500

The CSO -500 is a bit larger as it is 16.5" tall. Too tall to fit under my cupboards where my current one resides.

please consider this thread : https://forums.egullet.org/topic/167980-new-cuisinart-or-otherbranded-steam-oven/#comment-2454723 thank you

there is a current thread that's looking into replacing a CSO w the same item , via eBay or otherw2ise https://forums.egullet.org/topic/167978-iso-cuisinart-steam-oven/page/2/#comment-2454720 a ' new ' Cuisinart branded steam oven turned up : https://www.costco.ca/cuisinart-gourmet-pro-steam-air-fryer-oven.product.4000327827.html the on Amazon , this turned up https://www.amazon.com/Nuwave-Steam-Oven-Stainless-Multi-Cooker/dp/B0DSQ8PWPJ/ref=sr_1_1_sspa?crid=27FJXIDPZJNYJ&dib=eyJ2IjoiMSJ9.3_bB6yeED7TctAMNyRNRm1zMMpQw2L2RJ0dIpetUxs37yw7McsiuU1LCi_vi5EpyRdUUw_-oD7b6XpHSaEvoyHvHSIs87XlhZfuXlZJ3yOxoQ1MG_aYV0rmxdqy04i0gPaIX5PURBflhlZ_3n4nPPAKVZtuxPjGwVgduMjwaf1lbHJrLLGL6IZgdSMujLub0lpwW6gv0gdtGCR3Btuuoy4NO_slTlrmAY-R3HKWD6Zg.g7O3N7kgtFMqOwLgeluF__kloF958jQdjDvHpT_Px7c&dib_tag=se&keywords=cuisinart+steam+oven&qid=1753046672&sprefix=cuisinart+steam+oven%2Caps%2C111&sr=8-1-spons&ufe=app_do%3Aamzn1.fos.5998aa40-ec6f-4947-a68f-cd087fee0848&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1 do doubt the save oven , distributed in different ways , possibly from the same manufacturing plant. So , what ever you call this has anyone seriously looked into this ? and purchased one ? Im interesting is knowing more about this. a high quality , ' sealed ' oven ? like the original CSO , both in workmanship and quality ? Some here should consider , after much , much research , meeting the High eG standards putting one through its paces ? if you go to the Amazon ad, click on the video . there are several in series the third one is on toast , then the 4th is on steaming clam s. watch and wonder .

thanks a lot. what is the actual name for it, marillenknodel?

This one I've done for years and always a hit from ATK:https://youtu.be/w1hGSDJ-j6Q?si=zaxEIh_TLewFCt69

I saw this too and I couldn't find it available down here. I wonder why? I went to the Cuisinart website, found the customer service email address and sent them an inquiry as to why it isn't being sold here. We will see if they respond.

I checked through my posts and apparently I haven't put it in eGullet recipes. I'm working right now to clean and clarify the recipe. Probably tonight or tomorrow I will post it and post a link.

@Tropicalsenior, I don't seem to have your banana bread recipe. Provide me with a link, please?

@AlaMoi you are correct . ' imported ' starters , the one you buy from elsewhere will eventually , over time and feeding locally become the the local variant. just remember , same goes for the ' imported ' flour's yeast that comes with that you use in your breads this takes quite a while . and in the mean time , what you make with your starter that is changing is as tasty as tasty can me .

New york State?

It seems rather unfair to condemn all banana bread because of because of a rather unfortunate choice of recipe. I do agree that this recipe looks pretty insipid. One teaspoon of rum indeed. How much flavor can that contribute. I developed a recipe about 30 years ago that is both flavorful and moist. I've shared it many times and everyone seems to love it.

I think your Google map needs updating.... St. Catharine's ON is about 450 miles away from NYC.... That's a long day trip!

not that this is the most earth-shattering news of the century . . . folks buy a "sourdough" starter. after some time of loving care, use and feeding . . . seems 'the taste' changes. what happened? flour / any grain actually contains wild yeast picked up 'in the field' one can make a starter from plain ole' AP flour . . . now that everything gets DNA'd - it has been shown/reported that the addition/feeding of a starter eventually results in the wild yeast 'taking over' the original culture of 'sourdough yeast' / etc. harking back to my kiddie-hood, I'm fond of buckwheat pancakes. and that requires a buckwheat starter - and that buckwheat starter requires a full week to 'raise-from-scratch' . . . . using Bob's Red Mill Buckwheat , , , right out of the bag. keeping some aside, it goes on as a starter for many many more loaves of 'home made bread' - including the famous 'no-knead'

@TdeV Im pleased your hard work was tasty ' over all ' to try again , as you think over each step you took. For me , man many times , Ive taken tough ( or not so tough ) meat that was flavorful , gotten it tender via SV , for the sole purpose of roast beef sandwiches later. and I added seasoning then , rather than at the beginning. best RBS ever , every time.

Google tells me that the St. Catharines' Costco in Ontario is only about 80 miles from NYC. 🙂 A nice little day trip?

Are you SURE you don't need a nice shiny new CSO? 😁

I'm going to pretend I didn't see this. I don't have a spare.🫣

Yes, I see it on Cuisinart Canada's website, but not on their US website.

I just recently noticed that Costco Canada has a new model of the CSO available, the CSO-500C. It's redesigned and adds an Air Fry option but it's got the same steam functions. It's $330 Cdn so about $250 USD, not a bad price! But I can't seem to find it in the US. Has anyone else seen it around? https://www.costco.ca/cuisinart-gourmet-pro-steam-air-fryer-oven.product.4000327827.html Edited to add: I'd consider getting one of the new ones, but I still have the CSO-300 in the kitchen and one in a box in the garage! 🙂

Family requested karaage … and I am more than happy to augment the fried chicken to make it a full Japanese dinner: Some pork loins turned into tonkatsu … And plated: Tonkatsu with sweet onion, tsuyu and egg (the classic Katsudon topping), fresh peas intheir pods (a seasonal substitute for edamame), (commercial) gyoza, and the karaage … Tuna tataki with yuzu ponzu … Homemade sides: Silken tofu with spicy meat topping, agedashi masu (fried eggplant in dashi), salt-pickled cucumber with kombu, soy sauce-pickled radish, menma, grated radish with yuzu ponzu, (commercial) Calbee potato sticks. Some sake from the mancave … And - to conclude the meal - a matcha flavored crema catalana … No complaints 🤗