![]() This isn’t a huge deal, but if you don’t want to baby your peeler, it might be a deal-breaker. Without the coating, the carbon steel blade rusts easily, so I have to hand wash the peeler and dry it right away. The only downside is that the blade of this peeler came coated with a really thin black finish, which starts to flake off in short order. (Although, interestingly enough, I saw lots of photos online of people pulling this peeler toward themselves. pushing motion is part of what makes this peeler work so well. The design is a little odd, requiring you to pull the peeler rather than pushing it, but I quickly got used to the new mechanics. It peels butternut squash and mangoes like nobody’s business, two items my old peeler struggled with. ![]() The Kuhn Rikon peeler works ridiculously well. What do I think of them? Kuhn-Rikon Peeler Since I was curious about both options, and since I sometimes need more than one peeler, I bought both varieties, and I’ve been using them for the last few years. The winner was a Kuhn Rikon peeler, which sells for a mere $3 (assuming you buy a 3-pack) and the second in line was a Messermeister peeler, which costs $9. So, I consulted with Cook’s Illustrated (because of COURSE) and they recommended two peelers. This is a slightly difficult task with a good peeler, but with a dull one, it’s positively Herculean. ![]() I discovered this when I tried to peel a butternut squash. I got a Good Grips veggie peeler as a wedding gift, and after years of service, it was starting to get pretty dull. (We should not be surprised, given that I devoted an entire post to a ladle before. I actually AM writing a post entirely about vegetable peelers. Please email me if you have something cool to collaborate on.(This post isn’t sponsored, just so ya know!) Pith Supper Club for Land Rover x The New Yorker I’ve also contributed to GQ, VICE, and enjoy sharing travel recommendations for places like Paris & Tokyo Click here to read my contributions to the magazine. In my bimonthly column Supper Club at Food & Wine Magazine, I share dinner party menus along with tools & tricks that help anyone become a good cook and a great host. We are lucky to be supported by an array of inspiring founders and investors. We manufacture in the United States (with an old regional manufacturer for 5 Hour Energy, in fact) and currently sell at hundreds of stores in the New York area. I developed Pzaz with a team of experts who share my interest in revitalizing a dead retail category and redefining what it means to be energized. After visiting hundreds of convenience stores and speaking to thousands of their customers, I became obsessed with the uncompetitive, gross, unsafe, and unappealing world of energy shots. I started the company because I wanted to create a consumable product that would thrive at the places where I most frequently shop. ![]() It’s more delicious, effective, shareable, and sustainable than any existing energy product. Pzaz is a pocketable zero-calorie mist packed with natural caffeine, electrolytes, and all sorts of exquisite flavors. Visit the Pith Store to see what we make, where we’re stocked, access our small monthly drops of goods for online ordering, and check if supper club seats are available. While I still enjoy occasionally hosting strangers at my home for seasonal and social meals, the project has grown into a line of simple home goods that let anyone tap into the joy of do-it-yourself hospitality. I started the Pith Supper Club while studying economics at Columbia University. I’d like to make the world more delicious.
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