I break even "good" ones so fast. Seems they are only intended for soft room temperature dough.
M melissa-dallas Well-known member Dec 13, 2011 #2 I break even "good" ones so fast. Seems they are only intended for soft room temperature dough.
J janet-in-nc Well-known member Dec 13, 2011 #3 Boy, do I agree with you on that one. They break after one use and thery are expensive too. I bought my last one in Sur la Table in SF, we don't have one here. If we did I would return it.
Boy, do I agree with you on that one. They break after one use and thery are expensive too. I bought my last one in Sur la Table in SF, we don't have one here. If we did I would return it.
J janet-in-nc Well-known member Dec 13, 2011 #4 excuse the typo, I am on my laptop in front of a cozy fire.
C cynupstateny Well-known member Dec 13, 2011 #6 After breaking several "good" ones I started buying mine at the restaurant supply store. I've had the same ones for years using all types of dough.
After breaking several "good" ones I started buying mine at the restaurant supply store. I've had the same ones for years using all types of dough.
J janet-in-nc Well-known member Dec 14, 2011 #7 Thanks Cyn, I hadn't thought of that. On the list for today.
M michael-in-phoenix Well-known member Dec 14, 2011 #8 Me too. They are about the same price as the ones elsewhere, and definitely... ...more sturdy. I put my 1" cookie scoop through a lot of dough every year. Michael
Me too. They are about the same price as the ones elsewhere, and definitely... ...more sturdy. I put my 1" cookie scoop through a lot of dough every year. Michael
M marilynfl Moderator Dec 14, 2011 #9 That's where I've bought all of mine and they've lasted at least 10 years. Of course, I don't use them every week.
That's where I've bought all of mine and they've lasted at least 10 years. Of course, I don't use them every week.