When it comes to curating the perfect kitchen, Martha Stewart probably saw everything, tested and baked. From her old copper pots to the knife of her Japanese cook in the Japan chef, the lifestyle mogul has had its selection of high-end equipment for decades. It is also the OG when it comes to reuse Mason glasses for both picnic and for the storage of the kitchen. But when asked which kitchen appliances it is worth, your answer was surprisingly practical: the oven.
“Save your money to buy the best oven that you can afford, because a really, really good oven is so important to be successful in the kitchen,” Stewart told Frederic Magazine. This is correct, the queen of domestic maintenance and a flawless baking says her oven is the only device in which you should not cut corners. As someone who has built up a career about visually perfect roast and sensitive soufflés, she certainly knows one or two things about the importance of precise, reliable warmth.
Stewart would also agree that cooking and baking are of the same parts of art and science. And in science there is precision matters. A high -quality oven even provides heat, exact temperature control and consistent results every time. There is no longer stress about mysterious hotspots or playing installment games at temperature. In contrast, inferior ovens fight with heat distribution, which can lead to an uneven cooking. Regardless of whether you roast a chicken with lemon quark to crispy perfection or bake a lot of tender macarons, your oven is the backbone of the process.
An investment that pays off
It is no secret that Martha Stewart is a perfectionist when it comes to baking. From high -towering shift cakes to creamy lemon bars, many of their recipes require a reliable oven. Why? Because baking is the ultimate test of the accuracy of an oven. Even a 10- or 15-degree discrepancy can mean the difference between golden croissants and dense, disappointing dough.
It is estimated that your Stewart is available more than ten kitchens and has spread about her various properties in Manhattan, in the state of New York, Connecticut and Maine. So it is certainly not a stranger to research and buy great stoves. She frames her stoves as a long -term investment. In contrast to more trendy devices that come and go (air fryers, Panini presses or electric pasta manufacturers), your oven is a staple that you will use almost every day. A high -quality model can take decades, especially if it is serviced correctly. Over time, the costs per use even the most expensive oven feel like a worthy disappearance.
In addition, a first -class oven can actually save you money in the long run. With better energy efficiency, faster preheating and more consistent result, you not only reduce food waste from failed recipes, but also the energy costs. Just make sure that you do not make any of these oven errors if you have invested in a good one. If you redesign your kitchen or discuss where you assign your device budget, take it from Stewart and feel it on the oven. To quote a true Marthaism: “It's a good thing.”