#2,735 in Kitchen & dining accessories
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Reddit mentions of Rubbermaid High Heat Scraper 9-1/2
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of Rubbermaid High Heat Scraper 9-1/2. Here are the top ones.
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- Cool-touch handle is designed with employee safety in mind; Resists heat up to 500 degrees F or 260 degrees C
- Certified to National Sanitation Foundation (NSF) standards for food safety
- Commercial dishwasher safe
- Country of origin: China
Features:
Specs:
| Color | Red |
| Height | 1 Inches |
| Length | 10 Inches |
| Number of items | 1 |
| Size | 9.5" |
| Weight | 0.110231131 Pounds |
| Width | 2 Inches |
I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:
Knives
You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.
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Pots and Pans
You need four or five things here. I'd say your mainly looking for a large saute pan, a stock pot, and a sauce pan. If you cook eggs you can grab a non-stick saute pan too. Don't use non stick pans for things that don't stick to pans. They wear out fast and they're garbage when they lose their coating. Oh and a sheet pan.
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Other Shit
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This is just suggestions if you don't have the stuff already, I think the real bottom line is that the stuff you already have is likely fine, and being a good cook is about knowledge and technique and putting effort into tasty food for people you care about, not gear.
I don't know if it's still the case, but IKEA's knives were actually pretty good, and you could put a pretty sweet edge on them with some work. Failing that, can't go wrong with victorinox. Yes, you may want more expensive knives later on, but there are a lot of styles of knife and better to figure it out before you spend.
Get a chef's knife, probably one size bigger than you think you want. Either a normal, a Japanese style or a Chinese cleaver. It's mostly a preference thing, but you could probably use both the Chinese cleaver and one of the other two on a day to day basis. You don't need a bread knife if your chef's knife is nice and sharp.
Get a smaller 'utility' knife, less to wash if you only want to cut one thing, or do something small. Also get a paring knife, they are cheap and come in handy.
Get a thermapen - if you don't use one, you're cooking blind. Just get one, seriously.
You need to get your knives sharp, and keep them that one. I like DMT's diamond stones, because they last forever and don't need flattening in between uses. To start with, you can just get the fine - that will put a good edge on your knives. Later, you'll want a coarse, and a very fine, plus a strop (strop wont be DMT - I just glued a wide piece of veg. tanned leather to a short wooden board.
If money and space aren't a problem, get a pannini press if you like toasted sandwiches. I have a mid-range Breville that's pretty nice, but I can't find it on amazon.com (I'm in the UK).
Rubbermaid's silicone spatulas are just really good, in case you need some. https://www.amazon.com/Rubbermaid-Commercial-Products-Spoon-Scraper/dp/B0000CFO2S/
Immersion circulators are cool, but they do so much more than just 'not overcook meat' :P Think of them as a waterbath on steroids.
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I could recommend lots of stuff, but things get specialized quite quickly. Do you have any particular interests? Baking, confectionery, etc? What sort of cuisine do you enjoy?