docjavadude

Now THAT is a pretty cool Macgyver! In addition to the insulating cooler, I'm liking your Ikea rack a lot.

Well isn't that interesting! I have a few Dutch ovens. I may have to try mashing with a stainless steel masher in one of the older pots to see if a) it causes any scratching, and b) if the scratching is only "skin deep" (i.e. will come off with a bit of scrubbing). Sometimes I wonder if I'm treating the $350 pot too gently...

So you're a fan of the Oxo? I like most of their tools, and I like how sturdy the plastic is on this masher, I just get lots of product stuck in the "tines." Probably operator error. :-)

Boilsover, I agree that a ricer or tamis can make wonderful, smooth mashed potatoes (or cauliflower, etc., too). However, I don't agree that 'all' mashers are a problem with ECI. That's a bit like saying that all cooking utensils are a problem with ECI. I choose to not use uncoated metal tools with ECI in order to protect the enamel and avoid scratches. However, these pots are solid workhorses and not "delicate" (though, as with all tools, ought to be well-cared-for). As I mentioned in OP, there are times when I want rustic mash or skin-included smashed potatoes -- techniques that can't be accomplished with a ricer. I've added a few non-scratching mashers that have been sorta "meh" (like these - cool, but the Chef'n doesn't have the strength to mash, and the Oxo gets easily clogged): https://www.amazon.com/Chefn-FreshForce-Silicone-Arugula-Meringue/dp/B004OXWOUS/ https://www.amazon.com/OXO-Potato-Masher-Non-Stick-Cookware/dp/B00004OCOJ/ So let me state my question clearly: Does anyone have recommendation or experience with wooden, nylon, silicone-coated metal, or other non-scratching tools to mash potatoes in an enameled cast iron pot?

I've seen those but never used one. Might be worth a try! There are several like the old Tupperware in online searches. As I mentioned in OP, I've seen silicone coated "bent wire" style also, but haven't tried. My grandmother always used her old steel pot with a sturdy wire masher. Too bad its plastic handle has now broken! Her dented-up old steel pot is long gone... :-)

Well, there always IS that option... but sometimes the dutch oven is just the right size. :-)

Any thoughts about using a potato masher in a ceramic cast iron dutch oven? I'm still trying to avoid scratches in my newest one and fear that a metal masher will cause me to weep once the luscious potatoes are spooned from the pot. Has anyone tried a masher with silicone around the wires? BTW, I do have a ricer for times when I want smooth potatoes, but rustic mashers (especially with the skins mixed in) require an old-school wavy masher, right? I need to replace my masher, though, as the 50+ year old one has finally given up the ghost with its poor, brittle plastic handle. Thoughts? Thanks!

Hey Daniel, I meant to "report" on my comparison sooner. Bottom line for me: Gold Medal all the way for baking, real vanilla extract for uncooked and particularly delicate dishes. There are no off-putting aromas or flavors with the Gold Medal artificial vanilla in cookies and cakes that I compared side-to-side with ones baked with extract at all -- quite the opposite, actually. The baked goods fared as well, if not better, with the artificial flavoring. This has not been the case when I've compared previously with other brands of artificial vanilla flavoring. There is something about the Gold Medal brand that excels in the comparisons. It is, of course, significantly less expensive than vanilla extract. I've made the switch -- I'm now baking with Gold Medal.

I found Gold Medal available in 8oz jars at the manufacturer's website with reasonable shipping cost. I've ordered a few bottles to try - and will definitely provide a review here. Their website is https://www.cfsauer.com.

I'm interested in trying Gold Medal brand, but haven't seen it locally and, like cakewalk, don't really want to purchase a case from Amazon. Any other suggestions as to where it might be found?

Given ALL of the caveats of personal preferences for "real" vs "artificial" vs "powder," there remains a VERY important question that hasn't been addressed: IF we choose to try/use Imitation Vanilla Extract (the liquid stuff), what specific brands are worth trying? CI tested "Gold Medal" brand which seemed to fare pretty well. But as chromedome wrote, there are some pretty nasty ones out there, too. So, what Imitation Vanilla have you used with success or would you try (and which ones would you avoid)?

I'm new to the forum, but have been interested in this topic for a long time (and even more as it relates to wine). Shel and others, besides purchasing from reputable local producers, do you have strategies for increasing odds that you're buying "real" olive oil? I've kept my fingers crossed when I buy "cooking grade" olive oil from Costco and been even more careful when buying more costly bottles. Any advice?