I have a thing for kitchen appliances. I’d like to imagine myself as someone who’d embrace the clean simplicity of minimalism, but the truth is this: When it comes to my kitchen, I want nearly every gadget I come across. Just this weekend, I picked up a sous vide circulator for a screaming deal. Sure, some of them have been total wins, like my Instant Pot or my KitchenAid Stand Mixer, but a lot of what I picked up thinking it’ll be the most awesome addition to my kitchen ever ends up bust and I either return it, give it away or sell it.
So here’s a list of some of the silliest things I bought for my kitchen so that you don’t have to.
The Wonderbag
The Wonderbag seemed like a brilliant little tool, and it’s designed to function similarly to a slow cooker while minimizing energy needed to cook the food. It works like this: you simply bring a pot to boil on the stove and allow it to simmer for a period of time (five minutes for grains, and fifteen minutes for root vegetables or meats or beans), and then you transfer your pot to the Wonderbag, which is insulated, close it up tightly and allow it to continue cooking in its residual heat for twelve hours.
Only, no matter how tightly I closed that bag, the food I put into it never cooked thoroughly – with beans remaining particularly hard. I ended up setting Wonderbag in a freebox we kept at our last home along with other things we no longer had a use for but that someone else might enjoy. In retrospect, I think that living at such a high altitude may have adversely affected my results and now that I’m living at sea level, I’m tempted to pick up another bag just to see.
The Air Fryer
My family loves fried foods, and my husband has a particular affinity for fish and chips. Frying at home, when you use good-quality fats, is particularly expensive and it’s always messy so I thought I’d pick up an Air Fryer to give me the approximation of frying. These are not an inexpensive investment, but I thought it might be worth it to give it a try and bring more of my family’s favorite foods to the table without the expense and mess of frying on the stove.
Except that the results were mediocre at best, except for sweet potato fries which were always awful and homemade chicken nuggets which were spectacular. And while homemade air-fried chicken cutlets and chicken nuggets were fantastic, I couldn’t rationalize the space an expense of the Air Fryer which basically amounted to a ridiculously overpriced chicken nugget maker. Besides, you can make spectacular oven-fried chicken without an additional piece of equipment taking up space on your kitchen counter. We sold it on craigslist.
The Spiralizer
Yeah, yeah, I know that zucchini noodles are totally en vogue right now. But, seriously, they’re watery, boring in flavor, don’t hold up to sauce and are a pathetic replacement for real pasta. And while I know there’s a million other things you can use your spiralizer to make, it all seems like recipes that you use to rationalize the purchase of the spiralizer rather than, say, a recipe that needs the spiralizer because spiralized vegetables measurably enhance the dish.
At any rate, I bought a spiralizer years and years ago, wasn’t impressed and ended up donating it to a charity shop where someone probably picked it up for a steal but still lets it sit unused and dusty in the back of their cupboard.
The Magic Bullet
Okay, so this one I didn’t buy, it was a gift. And for a time it provided a great way for me to whip up purees for the baby before we switched to the baby-led solids approach, but the magic bullet has a TON of tiny little messy pieces that are easy to lose track of and you’re better off with a regular blender, or a high-powered blender if you can afford one. I think we gave this one away to a friend who said he needed a blender. I hope he doesn’t hate us for it.
The Sun Oven
I bought a Sun Oven when I was hell-bent on reducing our usage of electricity (see Wonderbag), and, don’t get me wrong, I still am, BUT … we only really used the Sun Oven twice. And even after scrubbing the daylights out of it, according to the usage guidelines, it still left our food with the subtle and faint plastic-like flavor even though the food only touches our pans. You do have to monitor the oven, and rotate it, so that it always catches the sun’s rays at the correct angle that would allow the oven to heat up.
I still have hopes for the Sun Oven, and my husband and I have had it about eight years – moving it from house to house and across the country. We talk about selling it or giving it away, because it just takes up space in the garage, but then we say to ourselves that we’ll use it, for sure, eventually. Besides, what if the big one hits, you know? That great big Pacific Northwest earthquake to end all earthquakes. It’d be nice to have it then.
Brenda says
I bought a sun oven too. We had some period of time to return it if not completely satisfied. During that time we had so many cloudy days and our yard has so much shade that even though I tried religiously to get it to work (and I am not incapable of understanding the directions). I watched the videos over and over. I am an engineer, and I know I was doing everything correctly, it just wasn’t working in my yard. I could never get the heat up. I returned it, but alas had to pay $50.00 shipping. It was a true design project to get everything back in the box to mail it. It came with a lot of extras. I really wanted it to work, but $50.00 is way too much to spend just to try something that won’t work for you. 🙁 Even though they say you can return it, they don’t tell you the awful postage to do that. The trial is not free.
lovepinkpanther says
I love my air fryer! You can use it for anything you need to oven cook. Just reduce recipe temp by 25?degress and time by 20%. We love it and are thinking about getting a larger one next time!
Debbie says
I love my magic bullet. It’s littleand takes up no space. (I don’t have the fancy model with all the extras). It makes fast and yummy smoothies and even ground nuts and seeds. High speed blenders are great if you can afford them and even then they take up space. This little gadget really gets the job done!
suzanne says
Just had to let you know that I enjoyed your article on gadgets for the kitchen that you shouldn’t have bought! And yes, I’m fairly certain you saved me a bit of money. But I think the Spiralizer had to take the cake (so I feel quite vindicated by your assessment). How could anyone possibly make zucchini into long, thin strips and say it compares to real pasta. There’s a truism in there somewhere. Like the person who thinks that a grilled portobello mushroom will take the place of a real beef hamburger (eye roll here). Plainly, these are the kind of people that haven’t the appreciation for pasta or beef that some of us do.????
Patricia Laverty-Rolf says
Dear jenny
Thank you for this advice i hope others hear you..i too have appliances or tools i.do not use..downsize i need to.. i also wanted to comment on ghee and more ideas on using. I recently can across a recipie usinf ghee instead of buttter in the oatmeal crumble topping..seems quite tasty works well. Do you have any thoughts on this..
Regards Patti
Tiffany says
We have a spiralizer! Joe is the king of kitchen tools!
jody says
how nice of you to give your thoughts to us regarding these items. Yes!…I’ve wondered about purchasing them in the past. Perhaps now I can put my “should I” thoughts to rest. Thank you! ps like you, however, I too live in the Northwest, and I hope I don’t regret not making that sun oven purchase when the big one hits. 🙂
Ashley says
Thank you for posting this. I was considering an Air Fryer but you just talked me out of it????
Emily says
Can you please do a post about all the gadgets you like and find useful?
Jenny says
Sure thing! I’ll try to do it this week or next.
Susan says
Jenny, I have to disagree with you about the Magic Bullet. I now have a high speed blender, but what I use the Magic Bullet for is making mesquite flour. The flat, grinding blade works very well for that, so it stays. The spiralizer is another story. I have a good one and like it, but I use it less and less (I’ve never used it much) and I am, thanks to you, now thinking about not keeping it any longer. I love it that we just cleaned out our coffee mugs, and just cleaned out our back yard so the trash truck can take our large stuff in a couple of days.
Lynn Kramer says
I have a sun oven that I use on hot days when I want to slow roast a chicken and not heat up the house. I live in the northeast US. I don’t use it a lot, but when I do, I’m really happy to have it.
Aubrey says
I was actually looking at the Air-Fryer on Amazon yesterday. Glad that I passed. Thanks for sharing your experiences so we can learn from them.
Heather Hemphill says
I love my spiralizer. I use it all the time. it makes lovely salads with root veggies that can take too much to chew if they are in bigger pieces. I use it for all kinds of fresh dishes with all kinds of types of squashes and root veggies. I wouldn’t be without it. It just takes a bit of imagination and I have of course used inspiration that I have gotten from my newsletters and blog subscriptions. The raw pad tai was awesome.
Margaret says
Hi there! The Wonderbag is one of my mainstays for large amounts of soups, stews, rice, or beans. I am sure that using it at a high altitude is what caused your problems. My main complaint is that mine is too large for just 2 people. Living in New Hampshire, I find it useful, and far more flavor stays in the food than same foods cooked on the stovetop. Enjoy your website !
nina says
If you ever find yourself with another spiralizer I highly recommend it for making ferments. It makes the job so fast.
Amyk says
Great list. I currently use my spiralizer for salads, but it’s absolutely not a substitute for pasta! Once I’m sick of the veggie pad Thai, I can see this going in the donation bag. I have used it for a few other tasks (like onions to top green bean casserole)
Angela Butikofer says
Thank you for this!! I had already purchase a couple but was thinking about so wow good to know!!!
Simone says
And the Sous Vide?? My husband is also a lover of gadgets… and this is next in his list…
Jenny says
So, the Sous vide arrived just yesterday and I made shrimp which were good but not spectacular. I mostly got it because we eat a ridiculous amount of salmon and since the baby’s been born I find myself getting distracted and over cooking it like 60% of the time, so I thought the Sous vide might be good for that and steak and eggs. I’m hoping I actually use it (but I say that about all the things!). I promised my husband I’d give it a good evaluation for a week and then return it if I don’t think we’ll really use it. I don’t know yet.
Olga Nohra says
If you have a food sealer or even good ziploc bags and a cooking thermometer, you can sous vide without the machine.
Cara says
I feel the same about the spiralizer! Totally not cool for a grain-free blogger. I have a small handheld one for when we have zucchini coming out of our ears, but for the most part we live life either noodle free or use rice noodles.
Beth says
I love my Magic Bullet because it is small and light. I take it to our non-electric camp and use an inverter and the car battery. Having it at our camp is sooooo cheating.
Jan says
What?! I LOVE my spiralizer! Turnips, beets, carrots, rutabaga… I agree, the zucchini noodles are not great, but all of the harder vegetables make WONDERFUL pasta. Would that I would have known you when you were looking to get rid of yours!
Beth B says
I use my air fryer almost everyday. My youngest son can make a grilled cheese sandwich on his own. I’ve used it to make individual cinnamon rolls, strombolis, grilled salmon, baked potatoes and more. It’s especially nice in the summer so I don’t have to heat up the kitchen with the big oven.
Mary says
Hello Jenny,
I have been getting your newsletters for a few years now and really enjoy them
Thank you for the list of kitchen gadgets that you wouldn’t buy again.
I bought the sun oven. I have not used it cost an arm and leg because of shipping, we used a home made sun oven not all that successful.
Wonder bag, was going to buy one but I shan’t now. What I do use is on old chilly bin stuffed with newspaper and the casserole tied up in some old towels. This does cook the food at sea level. Bu the food is not as tasty as when it is cooked on top of the wood burner.
Thank you for all your helpful tips
Hope you have a mild winter, a Merry Christmas and festivities.
Mary
Lindsey says
I agree with you on the air fryer and the magic bullet in my opinion is fine, but my Vitamix is a million times better (and more expensive though). I have a spiralizer and absolutely love it. I live in FL and pasta is super heavy. It’s delicious, but I can’t eat it all the time, so using zucchini (which never come out soggy if you cook them properly and add the right sauce) is an awesome fill in. It takes some thinking outside the box, and new recipes, but ultimately it gets more vegetables into my diet and less grains and that’s a win. It’s way more satisfying without the bloat. The spiralizer also makes small pieces for salads and other raw dishes. Anyway, don’t have to convince you, but not sure how thoroughly any of your stuff was testing. I thought I might gain some valuable information, but your review is less than thorough.
Nel says
I’ve never heard of a wonderbag, but the principle is one that I saw my mother use, and which I know was recommended in Great Britain during the Second World War, when people were encouraged to save fuel.
What you need is a ‘straw box.’ It’s a box – surprise – that’s filled with straw. If you’re handy, you can knock together a hinged wooden box for this, and keep it in your kitchen or pantry to use on a regular basis.
You bring your stew or soup or whatever up to boiling temperature, then transfer the pot – with a tight-fitting lid – to the pot. Cover it well to totally insulate the pot and close the box. If the straw box is well-filled with straw and properly closed, the temperature inside the pot is retained and the food simply keeps boiling without cooling down.
I saw my mother do it this way: she used a large cardboard carton, which she lined with a thick layer of newspaper, then crumpled up newspaper. Into the ‘nest’ of newspaper, she placed another box that was big enough to hold her cast-iron dutch oven as well as a thick layer of newspaper (think a weekday newspaper – maybe 1/2 inch thick) and then more crumpled paper. She put aluminum foil over the top of the Dutch oven, then put the lid on as double insurance against any spills. Nestle the pot down into the smaller box, put a tea-towel or two over the top of the pot to help ‘tuck in’ the pot and keep the lid in place. Then stuff the small box full of wadded up newspaper. Put that box inside the larger box, and close the small box. Then stuff paper all around the larger box so that nothing can shift. Close the larger box when you’ve completely covered/surrounded the smaller box.
We put that box in the back of the car and went on a long drive – several hours. When we stopped for our mid-day meal, the pot was unpacked, the food was cooked and still bubbling hot. Magic (to kids). Old-fashioned common sense to parents who were teens in the Great Depression and continued to practice thrift in WWII.
A straw box was the perfect way to bring a hot dish to a church supper in ‘the old days.’ Get your chicken stew up to the boil, pack it in your straw box, put the in the back of the wagon, and it will continue cooking during services and be hot and ready to eat when you open the box at the supper. (My mother cooked a whole turkey this way once – roasted for an hour or so and then packing her electric roaster into her newspaper ‘straw’ box. We had a hot turkey ‘tailgate dinner’ one Thanksgiving when we took a long drive instead of hosting a sit-down dinner.).
You’re basically doing the same thing that happens when you build a fire in a pit until you have a good layer of coals, put in a pig wrapped up in leaves, cover it up with soil and let it cook in its own heat.
I can’t think of any reason why high altitude would be a problem. If the food is boiling when you cover the pot and put it into your straw box, and you pack the insulation all around it properly, the heat just stays at the same temperature. It may take longer to get something up to the boiling point at high altitude, but once it’s there, the straw box treatment keeps it at that temperature.
My parents also cooked canned food on the carburetor of our car while driving along on one of our road-trips. I don’t suppose cars have carburetors anymore, but the method works if you have one. Poke holes in cans of beans or chili or corned-beef hash, etc., to let out steam. Cover with foil to avoid anything falling into the holes, but still allowing steam to escape from the cans. Place them on the carburetor and drive. As your car heats up, the cans heat up and cook the contents. You’ll know when the food is hot when you turn on the heater and can smell the cooked food (at least in the old days, cars’ heaters drew hot air off the engine). Pull over, remove the cans from on top of the carburetor, open them with a tin opener, and dig in. Very much a Great Depression trick for cooking on the road (and possibly earlier than that).
Forget the Wonderbag and try a box filled with clean straw or well-stuffed with newspapers. Make something without beans the first time, and see if it works.
Silje says
You should use your wonderbag to make bone broth. Make sure to simmer at least 10 minutes before you put it in the bag so the bones are really hot. Also helps to use a Le Creuset which holds heat better.
I cook the bone broth for 1-2 days, but bring it to a boil once in the morning and once in the evening before putting it back in the wonderbag.