S_AndPepper

Hi! I am currently working on a kitchen product concept and was wondering what the people think of it? I am curious in: What is your first impression of the product? How much do you think this lemon squeezer would cost? Might you be interested in such a product?

Thanks for info Nancy Especially the deglazing part and the corner curvature are very interesting, I should try it out with a few turners. The slots are, I think, for less suction to the pan (I read other people complaining about this in another forum), a minimal contact surface (so less friction that can destroy delicate food) and to drip out liquids (oil for example).

If you could do that Nancy, that would be great Thanks!

This is gold, thanks To be sure, with blunt you mean something dull right (the top is sharp I presume)? Are sharp edges not good for scraping pans? And with opposite of the handle you mean the left and right side? Is there a problem with the the no slotted one that is gets suction if you want to turn eggs? Or is that not a problem? Thanks everyone This is really helping me out.

Wow, thanks everyone. A lot of interesting information. Going to research melamine and bamboo more. Also the problem with water and wood for spaghetti server is spot on, and a lot of interesting facts about maintenance and flexibility. I had a question. I posted a survey with the same questions, and one thing I cannot figure out is why plastic score so high with ladle. Even as high as the turner (but that was expected because of the frequent use non-stick coating). Plastic (Nylon) 32% Silicone 14% Wood 2% Stainless Steel 53% Other 0% I thought the most of the pots you prepare soup etc in are not non-stick? Or is that a wrong assumption? Or am I missing something else?

Hi, I am Industrial Design student and I want to design a new set of kitchen utensils. I was wondering which material people prefer during cooking for the following kitchen utensils: - Solid Spoon - Slotted Spoon - Turner - Spaghetti Server - Ladle - Skimmer - Tongs For example nylon/plastic, silicone, wood, stainless steel or something else (maybe I forgot something). And why? Thanks

Wow, never knew that But do Chinese also don't turn it in the pan? How do they do it?

How do you turn your fish in your pan without destroying it? What tools do you use?

What is your favorite kitchen product (tools/serveware/etc) why do you love it?

Thank you Kerry and Sylvia

Hi! I am a student from the Netherlands. I am interested in the eating habits of people. I saw this forum and hope some people can help me out answering these questions for a little study I am conducting, you would really help me out The last time you had people over for dinner, who were the guests (friends/family/other) and what did you serve? How would you describe the dinner (casual or formal)? How did you serve the food to your guests (for example: already plated, in a dish/bowl, in a pot/pan)? What kitchen utensils did you use to transfer the food (to the plate)? And did you do this in the kitchen or on the dining table? Do you use these utensils purely serving or do you also use them for other purposes (for example the cooking itself)? Does these utensils fit with the rest of your tableware? Does it help the mood you want to create? Do you find them aesthetically pleasing? Thanks in advance!