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More on this product: Features | Similiar Products | Editorial Review | Description
Customer Reviews of WMF Profi Plus 11-3/4-Inch Stainless Steel Skimming Ladle
Customer Rating:  Summary: Great scooper Comment: This ladle/scooper is a handy tool. It is great for scooping ravioli out of the water rather than dumping them into a strainer and breaking them. More Reviews This skimming ladle is just one of the high-quality Profi Plus tools WMF makes for every conceivable kitchen task. Designed to skim foam from simmering soups and stocks, the ladle has a slightly concave head so it can also be used for serving foods cooked in liquid like ravioli and dumplings. Contemporary European in style, the skimmer ladle is 11-3/4 inches long and has a 4-1/2-inch-diameter head. It's made of 18/10 stainless steel and is beautifully balanced, with a satin-finish, cylindrical handle like a precise surgical tool, a heavy-duty hanging loop, and a highly polished shaft and head. Seamless construction ensures cleaning ease. This tool is dishwasher-safe, durable, and a joy to use for serious cooks and novices alike. --Fred Brack 
Choosing Appliance -> Servicing Your Appliance Buying this "service deal" can be expensive but if you feel happier knowing that you are protected from breakdown for a few years, shop around insurance brokers to see how prices compare. Choosing Appliance -> Non-stick Pans We recommend having at least 1 high quality non-stick saute pan. It makes cooking eggs and delicate items like fish a breeze. It also cuts down on the amount of fat necessary to effectively saute. The best place to buy such pans is from a restaurant supplier. WMF Profi Plus 11-3/4-Inch Stainless Steel Skimming Ladle
Useful info -> Is the top or bottom element going to perform the self-cleaning cycle? Some ovens only use the top element and others only use the bottom one. Better designed ovens use the bottom element. The reason for this is that most grease spills and splatters (soil) will accumulate on the sides and the floor of the cavity - not on the ceiling (where the broiler is located) and therefore, the element that is the closest to these soiled areas should be the one to work the strongest in order to bake off the soil. |
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