David Pogue Believes In the Power of a Life-Changing Cooking Tool
David Pogue is not, by his own admission, “much of a cook.” But the Emmy-winning technology writer, who just joined Yahoo Tech as the anchor columnist, likes to cook, and he sure knows how to suss out a good gadget.
As tech columnist for the New York Times, he tested tons of products—you don’t get the Pogue seal of approval without undergoing numerous rigid inspections—and applies the same critical eye to his own kitchen gadgets. Here are a few of his tried-and-true faves.
Anchor TrueSeal Storage Bowls: ”My life changed when these bowls entered my life. You can microwave in them, serve in them, freeze in them, and, above all, use them for leftovers. You don’t have to use any landfill-clogging plastic wrap, since the lids are airtight, and you can SEE what’s in ‘em as they sit on your fridge shelf. (There are many brands—Pyrex, Snaplock, Kinetic, Rubbermaid—although the rubberized lids on the Anchor accommodate fuller loads, and let you stack the bowls with greater grip.) But the point is—and I know I sound like an infomercial, but it’s totally true—you can go from freezer to oven to table to dishwasher in one dish. I think every cook should be issued a set of these bowls upon entering his or her first kitchen.”
Chop2Pot Cutting Board (pictured): ”I make a lot of salads, and I can’t get over what a great idea this is. You chop up stuff on this cutting board, and then fold up the sides when you want to slide it to your bowl. The sides form a chute so you don’t spill as you dump.”
Silicone Nonstick Baking Mats: ”You line your cookie sheets with these things, bake on them, and presto: your baked goods don’t stick. Then you have zero scrubbing to do to clean the cookie sheet. You no longer need parchment paper, wax paper, butter, or nonstick spray. I’ve got the Silpat model, but there are many brands.”
Stainless Steel Soap: ”The weirdest thing ever—but it really works. It’s an attractive, negatively charged bar of stainless steel; when you rub it against your hands under cool water, the positive charge of the water whisks away the smell of onions, garlic, fish, and lobster. Pretty incredible that it works, but yes, it does.”
