Adrienne and Joe rank chef-approved kitchen gear into three distinct categories: professional-grade, home-use, and "throw it in the trash." In this episode, we also discuss:
Why glass cutting boards, cheap pan sets, and vintage grill tongs belong in the bin
Whetstones vs. electric sharpeners (and the truth about rolling sharpeners)
Carbon steel vs. nonstick: choosing the right sauté pan for your kitchen
Heavy-duty metal vs. silicone: finding tongs that actually grip
High-powered food processors and where the Magic Bullet fits in
Instant-read meat thermometers vs. frustrating app-dependent probes
Quick-fire verdicts on oven mitts, immersion blenders, garlic presses, and air fryers
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