Ok, I finally broke down and purchased an air fryer last night. Made fries and wings, and I must admit, they were pretty darn good. Looking forward to playing with this, and I hope I get more use out of it than some toys I have. To that end, I am curious what your good, bad and ugly toy list entails. Feel free to elaborate or simply list.

The Good:
Pit Barrel Cooker
Webber Kettle Grill
Lodge Dutch Oven
Carbon Steel Wok
KitchenAid Artisan Stand Mixer

The Bad:
Microwave
Instant Pot

The Ugly:
Sous Vide
Popcorn Maker

The Good:
Weber Kettle Grill (have 2)
Weber Smokey Mountain
Sous Vide (have 2)
Breville BOV900BSS Smart Oven Air Fryer Pro

The Bad:
KitchenAid Artisan Stand Mixer
Air Fryer
Crock Pot

The Ugly:
Instant Pot
Anything that uses wood pellets

Apt. life has it kitchen limitation, space.
Good stuff.
Dutch ovens 2 of them meant for the kitchen oven.
Cast iron pans, workhorses all.
Inovative thinking, chicken roaster over fondant potatoes.
Scale.
Beer cooler sous vide cookers.
32 ounce French Press java jug.
Bad stuff.
Induction cooking plate, not enough room so it gets hidden away.
Mandolin slicer, works GREAT with fingers also!
Ugly stuff.
Does not last long enough to remember it, I kep the dumpster busy!

butthead

PS: Mark why the sous vide?? bh

Good
- KitchenAide mixer, have had it for 30 years, gets a lot of use
-all my heavy cast iron pans
-steel wok
- large crockpot
- dehydrator
- food saver
Good, except for:
- Zojirushi bread machine, except it is 1 inch too big to fit in my cabinet


Bad:
-small crockpot, really only good for a cheese sauce or whatnot
- instapot, except it makes great hard boiled eggs.
-large electric skillet, great for many pancakes, but takes up too much space for how often it gets used.
- food processor, good for making powder of dehydrated spaghetti sauce, cuts things fast, but often too fast and the veggies are too tiny/ watery. And a pain to clean. Maybe this should be ugly.

Ugly:
- manual spaetzel maker. What a mess.
- my old Oster blender, it takes forever to make a smoothie,
- manual sausage stuffer. Just messy.
-small Parmesan hand grater.
-big daddy deep fryer. Yes, makes great fish (as long as my husband cooks them). But I hate dealing with the oil and cleaning it ( my job cuz husband cooked).

Jury is still out on the new traeger grill. Did a great job smoking the venison bacon (the old barrel smoker shorted out while making bacon, needed a smoker right away) but when it’s cold out it doesn’t ignite well.

Shun Santoku
Cast iron dutch oven
Cast iron pans
Big cutting board
Big stainless bowls
Stainless Moka pot
1ZPresso Grinder


Sous vide- because what about marinating your food in hot plastic for hours seems like a good idea?

Ken-What Banks said about the sous vide, and I just never use it. Also, bring up another ugly for me: Food Saver sealer. Have had 2; 2nd one quite spendy, and both were worthless.

Good:
*Kenwood heavy duty mixer
* + 1 on carbon steel wok
* Food Saver, we've figured out we can take out some chips and reseal the rest in the original bag. Cuts down on feeling like we need to finish off the bag. Also, we use for dehydrated foods and individual meals for BWCA
* Breville Countertop Smart Oven - bakes and toasts
* Le Cruset dutch oven
* Iron griddle for tortillas and iron skillets
* Duxtop single burner portable induction cooktop- we use at campsites with electricity and hotel rooms since we get tired of eating out.
* Grandma's old Sunbeam 4 square waffle maker with cloth covered cord.
* Single basin 33x21x10 inch sink w/ offset drain & wire rack for bottom. LOVE LOVE LOVE. It was a B to install ourselves, but it makes me very happy.
* Lunar Lander Multi fuel stove. - seems to be unobtainable now
* Sunbeam plastic electric Kettle for road trips and larger one for home
* Fiestaware plates and bowls. They are unbreakable
* Sunshower for all camping trips. Use for washing hands. I can't deal with not washing hands while cooking. I'm not quite OCD about it, but still.

Bad:
* Lalique wine glasses my MIL gave us. I'm scared to use them. I've never met a wine glass I can't break.
* Ceramic Souffle dishes ( inherited) I may make a souffle some day...

Ugly:
* Inherited Rosette mold Timbale Irons. Never can get the fried dough off.
* Lot's of stuff I bought, used once and may need again.

Still on the fence about Sous Vide. We have used it for steaks that might be less than tender. Throw them on a hot fire to get a char for 5 mins or so or I guess you could hit them with a butane torch. We've used with other stuff with mixed results.

The Good:
Masterbilt woodchip smoker - it's on it's last legs. Looking to upgrade

Fire Pit - Made a new 3' x 4' fire pit in the backyard the moment Covid started. I cook over this all summer with a couple of cooking grates. Cost me $175 for the pea gravel. I can fit two 20" cooking grates inside if needed. Usually I have a fire going on one side, and the cooking grate set up on the other, so I can drag fresh coals over as needed.



My Erie series cast iron from the 1890's - These old skillets and griddles are workhorses, and earn their keep. If I don't use them, I don't keep them.

Our Pampered Chef blender - I use this thing every day. It gets used all the time by someone in the family. If I wasn't making smoothies and Mexican cooking sauces with this blender, I feel like I wouldn't be eating healthy at all. LOL

Anryu Blue #2 Hammered Bunka 170mm - I can't say enough good things about this knife. It's a slicer, mincer, chopper (not through bones or joints). The edge on this knife is wicked. It has enough of a round edge to be a bit of rocker, but still great for vertical chopping. The tip is fine, so a great mincer - solid for fine mincing of shallots. The cutting edge is carbon steel, so it needs cleaning and drying once your work is done. Can't leave this on the counter overnight when you're done prepping.

Masakage Yuki Honesuki 150mm - This one has a custom handle. I got this as my boning and citrus knife. It's great for getting through chicken joints - makes easy work of prepping chicken wings, and breaking down a whole bird. I also use it to slice rib slabs down to 4's or 6's. It's just butter through meats. It's also solid for chopping herbs and other smaller ingredients. This one is stainless steel, so not worried about the acidity on the blade - but it still gets cleaned and dried as soon as I'm done prepping.

Those two Japanese knives do 99% of the knife work in my kitchen. I used to have 8 some odd German knives from Wustof, Zwilling and Henkles, and a pair of Shun Santuko's (6" and 8"). Shun is the gateway to find Japanese cutlery. And once you go down that Japanese cutlery rabbit hole, it can go deep and get VERY expensive. I stopped at two fairly inexpensive knives, and they're nearly all I need.

I've had these knives for three years, and still haven't needed to re-sharpen. ...though I'm getting the itch to send them in - just because. LOL

I still have two old breadknives from my parents that I'm keeping. Nothing special, but they do the trick. Definitely a sentimental value here.

Toaster oven - replaced the Microwave with this. We use this all the time. It's great for warming up left over pizza. I actually prefer day old delivery pizza warmed in the toaster over than when it's fresh out of a delivery box. Gets that nice little crusty edge.

Kitchenaid Mixer - my wife has been using this mixer for 20 years. It's now just barely starting to show it's age, but it's still going strong. This thing has mixed countless batches dough for Christmas Cookies and batter for birthday cakes. It's a member of our family.

Le Creuset dutch oven - I've made so many soups, stews and braised meats in this thing. It's truly a winter wonder in our kitchen. Worth every penny.

The Bad:
My old German knives - Couldn't keep an edge. Sold 'em to a college student who was moving out of the dorms - which is exactly why I bought the three white Wustof's 28 years ago. I set a new edge on the knives before I passed them on. But damn, these knives would go dull within a week or two of sharpening. Just a pain to maintain. Even with a steel. The Shun weren't much better. The sale of these knives paid for my two new Japanese knives.

Microwave - only used it to warm coffee. Took up counter space.


The Ugly:
Jennaire downdraft glass-top Stove - it's an expensive stove because the downdraft is built into the stove. But barely works - especially from any cooking vessel with fairly high sides. Within two years of owning this stove, one of the large burners quit working. The smaller inner burner worked, but the large outside ring stopped. We tried having it's serviced, which wasn't cheap. But the newly replaced element stopped working within a few months after it's replacement.

OH! And because our stove has a glass-top, it's really awful for wok use. I really miss a gas stove, as I love cooking in a wok. We've been living with this stove for the past 14 years, because we didn't want to spend another $3,500 on a JennAire downdraft stove.

SO! We installed an in-ceiling hood. From Wayfair. Which had a TON of great of reviews. But...

In-ceiling updraft kitchen hood - the fans are positioned horizontally, and not vertically - they don't suck vapor up off the stove top. It's freaking just awful. But. This does give us the freedom to purchase a new stove that won't cost us $3,500. So we have that going for us.

My mom had a Jen-Air. She was so proud of it but I always thought it was a piece of junk. The oven wasn't even full sized and it was icky due to all the grease getting sucked down into it.