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What can I buy for $35 at William Sonoma?

Got this gift that we can't really use. WS has this bad customer service where they don't refund cash, just store credit. So now I have $35 to spend. Probably can't buy any hardware there. I needed a digital meat thermometer/timer. WS sells one for $90. I can buy one on Amazon for $24. So maybe some sauce or oil or nuts. What is good?

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  1. A micro plane.

    Add a set of dishtowels and you should be about 5 bucks over.

    Or get creative in the utensils/gadgets section. And check our their clearance options, I found a Le Crueset 4 quart for 90 bucks once.

    1. I always feel that sauces, nuts, and oils are not the best buy at Williams Sonoma. You almost always can get it cheaper or better elsewhere.

      Some items which I think will be useful and are reasonably priced are:

      http://www.williams-sonoma.com/produc...

      http://www.williams-sonoma.com/produc...

      http://www.williams-sonoma.com/produc...
      (may not be in store

      )

      http://www.williams-sonoma.com/produc...
      (may not be in store

      )

      http://www.williams-sonoma.com/produc...
      (may not be in store)

      2 Replies
      1. re: Chemicalkinetics

        Thanks. I can find just about anything cheaper elsewhere. But I have this free money. The items you listed do have potential. I'll look into those. Thanks.

        1. re: PeterL

          Put $15 and buy someone a gift card that will enjoy shopping there.

      2. De buyer crepe pan is on my wishlist.

        1. I got a WS gift card for Christmas. Picked one big thing and then had about $35 left to spend. I went with a Le Creuset salt crock. I had wanted one for ages but couldn't bring myself to spend that much for a glorified bowl. Now that I have it I love it!

          1. The Goldtouch bakeware is incredible, and well under $35 per piece. I have two 8x4 inch loaf pans, one 9x5 inch loaf pan, and two each 9 inch round and square cake pans, and lastly an 8x11 pan, which is about the best pan for brownies that I've come across. Solid, heavy construction promotes beautiful, even browning. The nonstick surface releases extremely well. And the sharp, square corners mean your brownies and bread loaves have sharp, professional looking edges... no more weird looking rounded end pieces!

            Great stuff.

            Mr Taster

            6 Replies
            1. re: Mr Taster

              This is the baking pan that's incredible for brownies. It's 9" x 13", not 8" x 11" as I originally stated.

              Notice the sharp, folded corners, which is supposedly a more expensive way of shaping the metal than simply rounding off the edges.

              http://www.williams-sonoma.com/produc...

              Mr Taster

              1. re: Mr Taster

                I have the same type of pans - folded and reinforced edges - from Chicago Metallic and I totally agree with you. I love the sharp edges to my brownies, loafs, and cakes.

                1. re: breadchick

                  Hi breadchick, you may want to look at the Goldtouch pans. Cooks Illustrated just did a test of 8 different nonstick baking pans (the winner was the 9x13 Goldtouch pan I linked to.) They had problems with the Chicago Metallic pans (knives chipping up the nonstick coating, and the dark surface browning too much for some recipes to handle-- cornbread came out great with a crisp, dark crust, but other recipes, like brownies, overcooked on the edges and sticky buns hardened into candy), and it earned a "Not Recommended" rating. They don't recommend using knives in any nonstick pan, of course, but they still do abuse tests as part of testing methodology, and the Goldtouch coating takes a lot more abuse than it should. I've been kind of hard on mine, and the coating doesn't show even the slightest bit of flaking. (This is after owning several of these pans for upward of 3 years). I haven't worked with Chicago Metallic (though I have their 1/2 sheet baking pans) so if you've had a different experience with yours, I'd like to know.

                  Mr Taster

                  1. re: Mr Taster

                    Oops, sorry Mr. Taster - I wasn't clear. My stuff isn't non-stick. I have the basic utility versions. This kind:

                    http://www.chefscatalog.com/product/2...

                    No worries about anything sticking. I always use parchment anyway. Makes me feel so ooh la-la. :)

                    1. re: breadchick

                      I think the video review of these pans may be free for the months of Jan/Feb 2014.

                      Interestingly, Cooks Illustrated reviewed both the regular and non-stick versions of Chicago Metallic. Looks like using parchment with your pan is a great idea :)

                      It's very interesting to me to see exactly how similar pans match up in identical baking tests. It's why I love Cooks Illustrated so much-- despite some of their tests having a somewhat flawed methodology, who else is going through this much effort to find a great baking pan? Not too many.

                      The lineup:
                      http://www.cooksillustrated.com/equip...

                      Video review:
                      http://www.cooksillustrated.com/video...

                      Mr Taster

              2. re: Mr Taster

                I have an assortment of the Goldtouch bakeware and it's very nice and has held up well over the years. I have the loaf pans, square, 13x9 and the round cake pans. Food browns and cooks evenly in them.