Lucrezia's Profile

LamsonSharp Chef slotted turner. It's a thin, metal, slotted turner. I love mine. There are cheaper no-name versions but you can tell the difference in quality.

The self-cleaning cycle on my gas oven does a fine job. I use the default time setting. I clean it twice a year, spring and fall, when the weather is just right to leave the doors open if necessary. I also use the outside-venting range hood. My oven racks are ceramic-coated and OK to leave in the oven.

Note: the first time you clean a new oven, even if it's not dirty from cooking, get out the fans and open the windows. It will smell unbelievably awful as it burns off manufacturing residues.

I once had a continuous-cleaning electric oven. That worked fine too but the oven should be run once in a while at 400 degrees because it helps the process. And never use cleaning products on a continuous clean oven. The surface is a catalytic material and cleaning products will ruin it.

I resisted getting a stand mixer for a long time because I don't have much counter space. In fact, I turned down a free one for that reason! A couple of years ago I realized I don't have the arm and shoulder strength for stiff cookie doughs, so I gave in and bought a Kitchen Aid Artisan, which I love. Not only can I work those stiff doughs with it, but it is liberating to be able to walk away while something is mixing. I have no choice but to leave it on the counter and work around it (and the toaster oven, bread machine, etc.) but it's worth it. I've learned to balance and chop.

My stacked cooling rack from King Arthur (item 4083). I have a small kitchen and this helps me deal with multiple cookie sheets when baking (or drying pasta).