KitchenAid Reviews

I have ordered and returned twice and my third one they sent has the same result.
After a few uses it seems to twist off stroke and stays that way.

I have ordered and returned twice and my third one they sent has the same result.
After a few uses it seems to twist off stroke and stays that way.

My entire kitchen is comprised of KitchenAid appliances and utensils. This can opener is the only KitchenAid item I have been disappointed with. After about three can openings, the screw holding the two handles together broke apart rendering the can opener useless. I'm working to get KitchenAid to provide a replacement can opener.

This attachment works OK--better than doing by hand. This does not work so well sometimes when whipping in other incredients and allows for less control than a stand mixer offers. This is definitely better than a hand blender, though.

I use this attachment when whipping small amounts of liquid. The results are not as good as those you get with a stand mixer, but I agree with the previous reviewer in that the results are better than a hand mixer. I use the egg whip most when making baked omlettes, where the egg whites need to be whipped.

If You Must Have a Plastic/Poly Board, this is a good one. I don't think that plastic is a good of a material for a truely great cutting board, but it does have it's unique advantages. This board has a built-in non-slip feature, which is very handy. If it didn't you'd have to place a towel or a non-slip pad/mat underneath it. Not a big deal. It's a good average size if prepping for 1 person. I would say that it would be on the small side if prepping a meal for 2. 18 x 12 would be the absolute minimum if prepping meals for 2, in my opinion. I say this too because I like to chop an ingredient and them move it over to the side to chop my second to third ingredients - having a larger rectangular board allows me to do this easier. This board is functional and easy to clean. They do make boards that are not "Paddle" styled though. There's a handle, but it's not a large handle that sticks out, so you'll have to figure out your own preferrence there. I'm not a huge fan of the paddle because that large paddle handle doesn't do anything for me except take up extra storage space.

Some important things to know about plastic cutting boards though. Do some research and know what to expect as far as bacteria goes. Yes, plastic is more sanitary than wood, but not once it's knife scarred. The "more sanitary" claim of plastic greatly goes downhill once it's knife scarred. After it's been badly knife scarred, you will have to replace it. Wood has a true natural antimicrobial agent built in, it will last for many, many years with proper care. Plastic cannot make this claim because once it's knife scored, there's no turning back. You will be able to see those knife scars as they will turn dark - that's filled with bacteria. At this point, scrubbing it with soap will clean it as thoroughly as brushing your teeth - meaning, it does nothing for what's inside those knife scars, same way that brushing your teeth does not get what's between your teeth. Soaking it in bleach will not get to the bacteria because of the vacuum effect - the same concept illustrated when you stick a straw into blue colored water, plug up the top to create a vacuum, then move the straw into another container filled with red colored water. Just as long as you maintain that vacuum, the liquid in the red water will never mix with the blue in the straw unless if there was some way for you to force that red water into the straw as well. You will see evidence in "stained knife scars". What do you think are those stains? It's food particles that have been shoved into the board by the knife, this thin cut is plenty large enough for bacteria to start growing and living in, while too tiny to sanitize. Why is it that over time, those stains start getting darker? I believe bacteria growth is the answer. So once it's badly knife scarred, toss it. How soon will this be? Well, that would depend on you and how often you've been using it, etc. You can can certainly slow this with proper care, so yes, scrub it with antibacteria soap and bleach it every once in a while - then just keep an eye on it and replace it when it's too bad.

No shock absorption. One of the best things about having a nice wood board that's over an inch thick is it's shock absorption fact, that greatly reduces the jarring and fatigue in your arm.

Plastic will dull your knives more than wood. If you sharpen your knives yourself as I do, it's not that big a deal. But just know that it is harder on your knives than wood. If you have very expensive knives and don't have easy access to a sharpener, this may be a factor.

This is a wonderful cutting board! It doesn't slide around on the counter top nor does any food stick to it. I can pick it up to scrape chopped onions into a pan without any problem. Cleaned up is a breeze, just rinse it off. I have 2 larger Kitchenaid cutting boards but I always grab this one. Either side of this board can be used. This is one of the most convenient and highly used items in my kitchenaid.

I'd purchased the "big brother" to this KitchenAid cutting board about a year ago, so I understand the frustration of the reviewers who complain about the apparently unremoveable label. (It sounds petty until you try to scrape it off yourself.) The label DID eventually come off, but it did take a bit of muscle.

So I'm glad to say that this board arrived, a month or two ago, with no sign of a nasty Kitchenaid label at all. No more wrestling with my kitchen equipment for ME!

And, like the larger version of this cutting board, this one really is excellent. It really is non-stick, even when the board is wet (such as when you rinse off the tomato goop before you cut up the scallions). It cleans easily and quickly, and has no objection to the dishwasher. Plus, it looks pretty enough that I don't mind bringing it to the table, which is more than I can say for most non-wood cutting boards.

The pan doesn't perform as stated. The muffins along the perimeter of the pan baked well enough, but the inside muffins were still underbaked, very gooey. Am extremely disappointed with this pan.

I purchased one to try out, then bought a second one. They are very nice, heavy, bakeware that performs as advertised. They easily compete with Calphalon, Hoffritz, and Anolon bakeware, only 40% less expensive. The only caution, which seems true for all dark bakeware, is it cooks faster, so don't overcook.

I feel the scoop is just a tad too big. I had another mellon baller, just as good as the KitchenAid, but the balls were smaller and just so cute. Still, it's a great tool and can help in so many ways, not just cantaloupe, but cheeses, cucumbers, and other fruits!