This is my first time posting, but my third year growing peppers. i decided to take the plunge last year and start my own peppers from seed as opposed to buying whatever plants they had at Lowes, and this year I am going all from seed, with the exception of a jalapeno or two. I only have a small grow list since my wife doesn't particularly care for hot peppers, and I couldn't give a fig about sweet peppers, but here it is: Yellow 7 Pot Brain Strain Bhut Jolokia Peruvian White Lightning Habanero (left over seeds of questionable accuracy from last year, so maybe its something else, I guess I'll know in a few months) Orange Habanero (Also seeds from last year, this was supposed to be a jamaican hot chocolate habanero, but definitely turned out to be a plain old orange hab, so that's what I get for ordering from the cheapest seed source on Amazon) Sweet Datil Poblano Sweet Banana Jalapeno

I've tried many things over the years. Gloves(whether latex or nitrile offer "some" protection, but when you're processing superhots for hours, the capsaicin IS going to penetrate). I've tried butter, milk, oils, vinegar, soap...all with very limited cooling. But last year, I tried something different. I used to just deal with the limited "cooling," but the heat really wouldn't subside until overnight. I still don the nitrile gloves, but now I actually wash my hands with just plain white vinegar. BUT... I don't rinse or dry it off. Instant relief, but there's still "some" warmth. So, I'll do it again about 15 mins later. All pain/heat pretty much dissipates within an hour. My theory is that the capsaicin is not only on the surface of your skin, but has started to penetrate deeper layers. So, wash your hands with all the soap or oil you want...if you rinse it off, you haven't given it time to penetrate those other deeper layers. Kevin

Hi Westcoastj - My pepper crop here in the Seattle area is looking great so far. Much will depend on whether we have a rain-free August or not. A little rain would be nice, but too much will cause disease. I forget what the disease I get in the fall is - I think its Phytophothora. It causes upper leaves and branches to turn black and die back, and then some fruit die also. I've got my fingers crossed that doesn't happen too soon. I have 64 plants of about 38 varieties this year. I'm big on Italian sweet peppers and have 'Corno Di Toro', Giant Marconi', 'Atris', 'Palladio' and Jimmy Nardello'. These are all loaded with fruit this year. Nothing red (or yellow in Palladio's case) yet. I also have about 5-6 Thai or Chinese hot peppers which are all setting fruit. They're fairly long season so I will need at least a month, and better two, for good ripe fruit. I have Kung Pao, Orange Thai, Orange Fogo, Red Demon and Thai Dragon growing. Other than that I have a variety of Jalapenos (3 kinds), Poblano/Anchos (4 kinds), Pasilla, Pimiento (2 types), Paprika Supreme, Spanish Spice, Key West Cubanelle, etc. I'm impressed your habaneros are doing so well. Mine have just barely set fruit. Its barely even visible through the faded flower petals. This is despite starting them in a greenhouse and having a warm summer so far. Good luck with your pepper efforts!

I feel old but about 20 or more years ago, I bought a set of Belgique pots and pans at Macy's. I also bought a bottle of SS pan cleaners by the same company. I have given away all the pans over the years and have replaced them with AllClad.... But I still have the same bottle of SS cleaner by Belgique. I use them when the pots and pans get that bluish heat marks. This product takes the heat marks off nicely. I have had really great result with this SS cleaner keeping the pots and pans looking new. Interestingly, Allclad gets more heat marks than the cheapo Belgique pans. I have never used Bar Keepers. When I am out of this product, I will get some and try. Do you know if Bar Keepers takes off the heat marks?