Well I finally got a hold of someone at Farberware.. The gal put me on hold while she asked someone else... After about 5 minutes she came back and said that I couldn't use the stoneware in an oven any higher than 325 F No, I don't really believe her because when the stoneware was made it was fired at 1600 F... But, rather than taking a chance, I'm thinking about taking it back to the store, unless I can find another use for it... I read that stoneware is good for long slow cooking recipes... I also read that a lot of crockpots have stoneware liners.... Wonder if I could use my oven as a crockpot of sorts... Set the temp to, say 150 and leave the food in there all day... Hmmm, that doesn't sound healthy... lol. But what do you think? As for finding something that will take the 500 F temperature for the no kneed bread, doesn't look like I'll find anything... I called Corning and asked about all the things they make, Visions, Pyrex, stoneware and everything else and the fella said they do not recommend temps over 450 F for any of their products... Oh well, guess I'll have to try the bread at 450... Rita

Thanks everyone.......I went out looking today, and I bought a OXO peeler, and I used it tonight, and I really like it. I also ordered online a set of Messermeister peelers. Segregated, non segregated, and a Julianne peeler.They are suppose to be good.They look a lot like the OXO peeler. I'll give one to my Sister-in-law,after I decide which one I like the best.I had to peel potatoes at her house one day, and her peeler was pathetic ( DULL) !!! LOL Thanks for your ideas !!! Diana55 P.S....I have a hard time peeling with a Paring knife, because it takes me way to long, and I waste so much of the Potato !!!

I think you mean Salton? Did you see this page? It provides an email and a phone number you can call about their electricals. Carol Here is a link that might be useful: Farberware Customer Service

You have a knife that you love. Give it a wooden cutting board big enough to be easy to work on, a steel or sharpener to keep its edge, and a nice block or magnetic strip to store it in/on. Then keep cooking and check your spreadsheet as you feel the need of something here or there. You have a minimalist heart, so I would avoid something big, expensive, and only intermittently useful like a food processor. I've cooked for forty years without one, happily. Likewise, a Vitamix is overkill unless you often make drinks or smoothies that require finely crushing ice cubes. But you'll take my immersion blender from my cold, dead fingers! If it has a whisk and chopping attachment, it can: whip egg whites, make whipped cream, make hummus, nut butters, pesto, chopped liver, and puree soups. SO much easier to get out, use, clean, and store than a stand blender! Things I use a lot from W-S that have lasted well and been well worth the $: the set of three mesh footed colanders with handles, waffle-weave white towels for drying (15 years and still going!), an OXO digital scale (not discounted anywhere, so might as well get it from W-S), and a 3-qt All-Clad saucepan with the handled steamer insert (which turns out to be perfect for making couscous the traditional way as well as steaming veg). A big silicon spoonula is about my favorite utensil -- much more heat resistant than rubber spatulas, cuts way down on cleaning needed for bowls and pots, cuts way down on waste when transferring from one vessel to another. Big-ticket items that are super versatile: Dutch oven, wide shallow two-handled braiser (which can be used, lidless, to roast and bake, in addition to one-pot prep of things like short ribs and braised chicken w/veg). This is a nice braiser: http://www.williams-sonoma.com/products/all-clad-tri-ply-stainless-steel-braiser-with-rack/ that will be easier to handle than an enameled cast iron one, but those have the advantage of being attractive enough to use for serving. Have fun!