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April 1, 2018 |

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DIY Luxury Kitchens Rated Preferred Supplier of Kitchen Appliances and Accessories

Longfield, UK – The kitchen is the heart of the home. It is the place where families spend their time cooking meals, telling tales of the day’s adventures, and sharing age-old family recipes. Food is an international language that spans across all cultures. Around the world, families will agree that the kitchen is one of the most important places in the home. Finding a quality and qualified supplier of kitchen items can be a challenge, but for Kent residents, the solution is a quick trip to DIY Luxury Kitchens.

With over 28 years of experience in the industry, DIY Luxury Kitchens, diyluxurykitchens.co.uk, has maintained a high rate of customer satisfaction. Their expertise and dedication to satisfying customers has transcended industry changes throughout the decades. Because it is run by a family, family is at the heart of everything they do.

The team at DIY Luxury Kitchens has extensive knowledge in bathrooms, doors, storage, bins, and much more. Located in Longfield, https://goo.gl/maps/24quSKKtwq52, they invite customers to look at the latest and most efficient displays in their showroom. From handle-less backdrops to sparkling countertops, DIY Luxury Kitchens has styles and types for all tastes and budgets.  For customers who cannot make it to the showroom, DIY Luxury Kitchens offers methods to buy kitchen units online, in addition to sample views of their items and a gallery of customer photos on their website.

The store also offers various accessories for the bathroom and kitchen. These include luxury cutlery boards and pop out sockets. Their wide range of additional items allows customers to ensure that everything in the space down to the smallest detail complements the overall design. If customers aren’t quite sure what they would like, free samples are available upon request, including doors and cabinets.

More than a supplier, DIY Luxury Kitchensalso will recommend local teams for the installation and moving of materials from their warehouse to customers’ houses. Their range of services supports the success of their customers from design concept to completion.

Kitchens and bathrooms matter in a home and are a representation of the homeowners. When guests visit, the main things they look at are the kitchen and bathrooms. DIY Luxury Kitchens understands this and continues to supply highly rated service and care to their customers. Their dedication to quality materials and their way of seeing each customer as uniqueare why this company has become one of the industry leaders and rated the preferred supplier in Longfield.

Media Contact
Company Name: DIY Luxury Kitchens
Contact Person: Media Relations
Email: Send Email
Phone: 0203 291 3091
City: Longfield
State: Kent DA3 7BE
Country: United Kingdom
Website: https://www.diyluxurykitchens.co.uk/

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Global Kitchen Cookware Market has evolved steadily. It is expected …

In-Depth research analysis of the Research industry. Research on the different Market size, Trends and the emerging forecasts for the years 2017-2025.

Worldwide markets are poised to achieve continuing growth as Kitchen Cookware continues to feed the world. The ability to meet demands for efficiency in the kitchen is significant for commercial and home cooking.

Cookware comes in various shapes, each designed with a specific function in mind. Some shapes are multifunctional and best for everyday use. Other shapes are not used that often in the kitchen. Skillets or frying pans are the workhorses of the kitchen. Skillets are primarily used for stove top cooking, although they can be used to finish cooking food in the oven.

Request Sample copy of the Report: https://bit.ly/2IaSBII

Skillets have an outward sloping side that makes it easier to stir food, and to slide food from the skillet for serving. They come in a variety of sizes measured by the diameter in inches at the top of the pan, but one in the 10″-12″ range will prove the most versatile. Sauté pans are similar to skillets, sauté pans have straight sides. This allows more food to fit into the pan, so it is used for cooking sauces, Alfredo or marinara.

Sauté pans are measured in quarts, rather than inches. Saucepans are known as pots, saucepans have straight sides and are several inches deep. Their capacity is measured in quarts, and they are typically used on the stove top to cook rice, heat soup, and cook vegetables. Stockpots: are large, deep pots that come in a variety of sizes.

Versatile, they are used to make liquid-heavy dishes such as soup, chili, stock and to boil pasta. They are measured by their quart capacity. A $2.1 billion market worldwide in 2017, the Kitchen Cookware market has evolved steadily. It is expected to reach $4.6 billion by 2024, growing in advanced materials segment to increase efficiency in cooking.

This REPORT is prepared by studying and understanding the various fundamentals and also different levels of research regarding the Kitchen Cookware industry. It will also be an important measure to analyze the important and major players in the market and understand the market scenario in detail.

It will be an important tool to gauge the various parameters of the Industry and be a major source of information for the big players to decide about the various business strategies and the proposed business aims.

The Kitchen Cookware market report also gives us information on the various frameworks such as price, revenue, market share of each player and also mentions the top players (include the companies).

Scope of the Kitchen Cookware industry is as follows 

To define and segment the market in the Kitchen Cookware industry.

To carefully study the market forecast, market share and total size of the market.

This Kitchen Cookware Report analyses –

The new entrants or the prospective investors.

Private Firms

Analysts and Various strategic Business Partners

The end use industries

And many more

Get Discount of Kitchen Cookware Market Report @ https://bit.ly/2IXnwtc

Some of the key questions answered in this Report are  

What will be the market growth rate of Kitchen Cookware in the year 2018-2025.

Who are the key vendors of this market?

What are the different upcoming opportunities in the Kitchen Cookware market?

What are the different sales, revenue and price analysis in the market?

Final word-

This Report provides an in-depth analysis of the entire market scenario and presents an overall comprehensive analysis of the profit, capacity, the supply and demand and the market rate growth and forecast.

About Us:
Garner Insights (GarnerInsights.com) is a Market Intelligence and Business Consulting firm led by professionals with a vast experience and knowledge of the market research industry.

Our vast repository of research reports across various categories gives you a complete view of the ever-evolving trends and current topics worldwide. Our constant focus is on improving the data and finding innovative methods, which will help your business drive profitable growth.

The research methodology is designed to cater all your research needs which is backed by exclusive quantitative and analytics-driven intelligence. It consists of primary and secondary methods which is a testimony of the information comprised. The meticulous and distinct data gathering methods are in line with the highest standards of data mining in the industry.

We have a plethora bank of publishers who share their various quality reports using our platform and expertise. The data bank is monitored by the team of experts which is validated by various statistical data and trending content.

Contact–
Mr. Kevin Thomas
Garner Insights
+1 513 549 5911 (US)

+44 203 318 2846 (UK)
Email – sales@GarnerInsights.com

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Pre-Seasoned Cast Iron Skillet 3 Piece Set only $21.55

This deal has ended.

This Pre-Seasoned Cast Iron Skillet 3 Piece Set with a free grill pan scraper is only $21.55 with this Lightning Deal at Amazon!

This set comes with 10 inch, 8 inch 6 inch pre-seasoned pans and an additional grill pan scraper. You can use them on the stove top, in the oven, over a campfire for frying, sautéing, cooking, grilling and more.

The cast iron pan set is on sale right now for $21.55 at Amazon.com HERE!

From the Product Description:

HEAVY DUTY 3 PIECE SET – 10 inch, 8 inch 6 inch PRE SEASONED Cast iron skillets are a timeless must-have for every kitchen. Amsha Kitchen Cast Iron Skillet 3-Piece Set is virtually indestructible and will last years, decades, and generations to come!

PRE-SEASONED – Pre-seasoned with soy-based oil to make it ready to use straight out of the box, which is much more effective than at home pre-seasoning. Factory pre-seasoning makes our cast iron skillets virtually non-stick, easy to clean, protected against scratches, and will also make your food rich in flavor!(but re-seasoning is recommended to avoid sticking issues for a smoother and non-stick surface).

MULTI-FUNCTIONAL – Amsha Kitchen cast iron cookware is multi-functional, and suitable for many different cooking methods. Use our skillets on the stove top, in oven, over a campfire, and even when slow-cooking! Our set is great for frying, sautéing, cooking, grilling, and more. Great for toast breads, casseroles, egg dishes, burgers, chicken, fish and more.

TASTE THE WAY FOOD WAS “MEANT” TO BE MADE! – Cast iron is preferred by gourmet chefs around the world, and it’s always used by those who demand perfection. Our design provides superior heat retention for cooking. And they conduct heat evenly, so that your meals will turn out perfectly cooked every time.

See all the details Amazon.com HERE.

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Smart Spending Resources is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Skillet’s Jen Ledger Goes Solo With EP

British-English Skillet drummer and vocalist Jen Ledger released information this past week on her solo deal and new EP coming out next month. This Year, Jen has been a member of the christian hard-rock band Skillet for a full decade. She’s signed a deal with Atlantic Records and Hear it Loud. Hear it Loud is was launched by Skillet’s John Korey Cooper, and current manager Zachary Kelm. 

“I feel like I’ve just been growing and changing over the last few years and I feel the time is now,” she stated to Billboard. “It just feels like everything is lined up all at once. It’s super exciting because it is a little bit of a destiny moment.”

She accredits bandmates John Cooper vocalist/guitarist and Korey; John’s wife and keyboardist/rhythm guitarist with teaching, mentoring, and helping her create her own sound. “Over the last couple of years, the Coopers have really been training me, helping me on my writing and really helping me find my own unique style,” she said. “I’m not just mini-Skillet. I’m edgy and rocky, but I’m also soft and got a little bit of pop in me too. They’ve been helping me find out who I am as a person and what do I want to say.”

Jen has also verified to fans around the world through her Instagram that she is not leaving the band Skillet, but just working on a side project. Panheads – Skillet’s super fans – around the world can take a sigh of relief at that. She’s grown as a huge part of the band and many fans look specifically up to her for hope and inspiration. 

Check out her EP when its released on April 13.

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Artist Melissa Vogley Woods combines architectural, human images in works

Artist Melissa Vogley Woods is a Columbus native and resident, but for the past 18 months, her mind has been in ancient Greece and Rome.

Woods, who has art degrees from the Kansas City Art Institute and Ohio State University, found herself drawn to classical forms, shapes and styles.

Her recent paintings feature imposing arches and fleeting glimpses of figures who resemble combatants in ancient Greek wrestling, while a series of sculptures were created using a technique called scagliola, which makes use of plaster in a way that calls marble to mind.

Woods’ classically themed pieces are on view through April 22 in a group show at Hammond Harkins Galleries.

“6 plus 1” presents the work of six artists who have an association with the gallery — Linda Gall, the late Dennison Griffith, Alteronce Gumby, Andrew Hendrixson, Andrea Myers and Carol Stewart — plus a new addition, Woods.

While all of the exhibit pieces are elegant and expressive, Woods’ works stand out for their artfully arcane references and memorable mix of materials.

“It’s a series of just unrelated events,” said Woods of her interest in classical style. “It started with the arch, and that got me to the palaces and the architecture of Rome.”

Arches, such as those found at the entrance to the Roman Colosseum, are the predominant shape in the acrylic-on-canvas “The Strange Potential of Confusion.” Embedded within the painting, however, are a tangle of human limbs — an arm, a leg, perhaps even fingers — that suggest a wrestling match. The piece is active with movement.

Similar forms are seen in “In Unison and Out,” also an acrylic-on-canvas, but this time, the body parts that emerge from the snarl of arches call to mind discus players.

Perhaps Woods’ classical tastes come through most strongly in several stunning scagliola sculptures. About five years ago, the artist encountered the craft after happening upon a YouTube video by accident.

“I’ve always loved working with plaster and this was taking it to the next level,” Woods said. “You can’t find a recipe online, you can’t find any books about it — they’re all in Italian.”

Last year, Woods began corresponding about scagliola with Walter Cipriani, an artist in Italy; in the summer, she traveled to Bangor, Pennsylvania, to study the technique with James Gloria, one of Cipriani’s students.

Nestled in the corner of a gallery wall is Woods’ “Re-Iteration,” in which a smooth rod emerges from a clumpy mass of plaster. Meanwhile, a trio of wall sculptures — “Atmospheric Span,” “Grab Hold” and “Parts Interlocking Within” — suggest masks with melted, disfigured faces; here and throughout the show, Woods’ scagliola pieces feature a seemingly infinite number of wrinkles and creases.

“The whole folded form for me (is) a root in my work for the last maybe four years — kind of an image, or a thought, of stacked quilts,” Woods said.

For visitors who frequent Hammond Harkins Galleries, the rest of the exhibit offers familiar pleasures from recognizable artists. Alteronce Gumby’s dazzling works in watercolor, “Study in Green” and “Study in Red,” ask the viewer to contemplate single colors, but the artist’s oil-on-panel “Its Name Shall Be Called Wonderful” features a mix of hews reminiscent of an aurora borealis.

Meanwhile, Carol Stewart’s “January Light,” acrylic-on-paper-on-panel provides a feast for the eyes with its splendid spread of vases and dinnerware; and Linda Gall’s whimsical acrylic-on-canvas “The Prince” offers a contemporary figure posed beside a ballerina on a shell.

Other highlights include a work from Dennison Griffith’s “Another World” series of paintings; pieces using both paint and fabric by Andrew Hendrixson; and a group of Andrea Myers’ works in acrylic and ink on layered paper.

 

tonguetteauthor2@aol.com

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Breakfast Beat: A Throwback Diner in Phoenix With Nice Eggs and Mean Grits

The Scene: Mel’s Diner is like the diner from Pulp Fiction. It’s what you think about when you think about diners, a prime example of the classic American restaurant that could come from the pages of Steinbeck, straight out of a pre-internet decade of the 20th century. Circular lights shine onto tables between booths. Pleasantly brusque waitresses who applaud you for getting gravy on your biscuits wipe down tables, make change, and flit from customers to kitchen and back again.

Most customers are regulars. Many are older, and a few linger in the far corner once their eggs have been mopped up with toast and their last dregs of coffee have been sipped. Open your ears at Mel’s. You may hear some things. F-bombs tend to be heedlessly detonated. Details of personal lives may be spoken in loud tones, details you try to ignore but simply can’t.

Mel’s is a no-bullshit diner in a hardscrabble maze of back roads not far from Interstate 10 and Grand Avenue. Much of the clientele mirrors the diner, which itself is such a natural fit for its environs that it might have sprouted from the asphalt. The place is a true throwback.

Back in the 1970s and ’80s, Mel’s was famously the fictional setting of the TV show Alice

A side of grits.EXPAND

The Goods: Breakfast is served all day at Mel’s. There are a few classic sweet breakfast dishes — short stack of pancakes, Belgian waffle, French toast — but the bulk of the morning menu is savory.

Egg skillets are the item that stands out most from a classic menu of omelets, steak and eggs, and two-eggs-your-way combos. These egg skillets consist of two eggs served over a thicket of toppings so dense that you’ll almost certainly be taking food home. An Arizona skillet unites bacon, sausage, cheese, tomatoes, potatoes, and peppers. The tomatoes burst with tang. Like the green peppers, their skins have been blistered and partly blackened, unlocking more flavor than these nightshades have raw.

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The skillets come with toast. Instead of toast, you can order biscuits. Instead of getting biscuits naked, you can have them smothered in a smooth country gravy that almost stings with black pepper. This is much lighter fare than expected, and makes a nice sidekick to eggs.

The grits at Mel’s are nobody’s sidekick. They are the diner’s proudest offering. You can get them instead of toast. With a scoop of whipped butter stirred into the warm mass, you can see why Southerners are so into this humble grain porridge. The mystery resolves itself in one comforting spoonful.

The Bottom Line: The food at Mel’s is as no-bullshit as the neighborhood, the diners, and the setting. All diners can feel the same to some degree. This one feels a little different and serves food that’s a little better.
Hours: Monday to Friday 8 a.m. to 3 p.m.
Price: $
Coffee Options: Old-school. They’ll keep pouring if you keep drinking.
Juice: Nothing too fancy.
Drinking Before Noon: Nothing on the menu.

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Cheap kitchenware companies are popping up everywhere. But does the quality live up to the hype?

As is the modern way, Chip Malt ordered basically his entire house online. “When we moved from Boston to Austin in January, I ordered everything in the car on the drive.” A mattress, a bed, a sofa, sheets. Blammo: Like magic, the stuff was there when he got to Texas, and all Malt had to do was unpack it. No schlepping to a store and weighing options, no deciding between a couch that was too expensive or too shabby, no interacting with humans.

Malt is one of the cofounders of Made In Cookware, a company that launched in 2017 to sell pots and pans online to people with shopping priorities just like his. He and his cofounder, Jake Kalick, are part of a new group of start-up founders who want to make cookware—pots, pans, knives, and whatever else you cook with or keep in your kitchen—the next Casper mattress or the new Everlane silk top. Like the direct-to-consumer (DTC) disruptor (dir-con-ruptors?) success stories that came before it, Made In markets its capital-V Values and wants you to invest not only in its products—which it says give you the quality of All-Clad at half the cost—but in its capital-S Story, as well.

If you’re not familiar with the term direct-to-consumer, you almost certainly are with the staples that made it such a thing: Do Warby Parker, Everlane, Glossier, Outdoor Voices, or Casper ring any bells? One of the most successful in the group, Warby Parker, wanted to revolutionize the prohibitively pricey eyeglass market when it launched in 2010 by offering prescription eyeglasses at a quarter of their typical price (say, a hundred bucks compared with 400). They were able to do this by cutting out the retailer (where extravagant markups typically happen), making glasses in-house, and interacting with their customers directly online. The brand—yet to go public—is now valued at $1.75 billion and, somewhat ironically, has 73 brick-and-mortar locations across North America.

Every industry has seen at least one direct-to-consumer brand-success story—Mattresses! Furniture! T-shirts! Nutritional drinks! Contact lenses! Vitamins! Bicycles!—and if it hasn’t, it’s definitely about to. Kitchenware, a legacy industry made up of long-existing established brands that are sold at only a handful of established retail stores, was pretty much destined to be the next.

Field Cast Iron

Field Company’s cast-iron skillets range from $100-$135.

“You could say that food has replaced music as the main cultural touchstone in the modern era.” This is Chris Muscarella, cofounder of Field Company, a DTC brand that for now sells cast-iron skillets and cast-iron skillets only. “What is the center of the home these days? The kitchen. People want to have good tools and know how to use them well and have that signal something about themselves.”

Muscarella and his brother, Stephen, launched a Kickstarter for their line of cast-iron skillets in 2016 and subsequently raised $1.63 million. Kickstarter has played a big role in the success stories of some of these direct-to-consumer kitchenware companies, such as Misen (knives) and GIR (silicone spatulas BA happens to be obsessed with).

Within the wave of new kitchenware brands that say they deliver better quality for more affordable prices, the Muscarellas’ Field Company is something of an outlier. Most people who own a cast-iron skillet likely bought one for $15 or $20, Lodge being the most well-known brand. And unlike the range of kitchen tools you might have in your arsenal, cast-iron pans actually get better with age and almost never need to be replaced. So why on earth would anyone spend $135 bucks for a new one?

“I think people like buying and supporting things that make them feel like a more aspirational version of themselves,” Chris Muscarella, who has no traditional background in iron casting, explained. Field Company spent years tinkering and calculating to improve upon a tool that has been around for three or four times as long as its creators have been alive. The Field Company pan is lighter, it lacks a pour spout (which the Muscarella brothers say is an unwieldy and unnecessary addition), and it has a smoother cooking surface.

“Our company is committed to an idea of having fewer things and having those things be of extraordinary quality,” said Chris, “We are aggressively anticommercial as a business as a result of that. I believe we can have that value system and do very well.” Most of Field Company’s sales have been through word of mouth, he said.

These value systems—and the ability to tell a story—are inherent to many of these new cookware brands. Featured prominently on each brand’s site are nods to the companies’ origin stories, their commitments to transparency, and how they are able to keep their prices so relatively low. Because many of the newer DTC brands haven’t gone the brick-and-mortar route yet, there are often in-depth and precisely designed diagrams that show potential customers what they’re buying. On both Field Company and Made In’s sites, they help you understand the weight of their products by comparing them to the weight of a MacBook.

If part of the stress in purchasing a new chef’s knife is in not knowing what is the right product for the right price for the kind of cooking you do, some of these start-ups are hoping to demystify the process and tell their customers exactly what they’re getting.

“I was gifted an incredible pan and it changed the way I cooked. I thought I was a fairly good cook, and it helped to realize how much good tools could elevate the cooking experience,” Omar Rada, cofounder of Misen, a direct-to-consumer knife brand, told me by phone. Misen launched its Kickstarter in 2015 and raised more than $1 million. It is now expanding into skillets and cookware. “It’s crazy that these good tools have to cost so much.”

misen knives

Misen knives ($130 for a set of 3).

A Misen chef’s knife costs $65, compared with a Wüsthof, which can be in the $100–$150 range at Sur La Table. Misen claims to have spent 18 months developing a new chef’s knife that has a better handle, is made from Japanese steel, and comes with free lifetime sharpening, among other things. Serious Eats’ J. Kenji López-Alt called it “the holy grail of knives.”

There are two main challenges in starting a cookware cut-the-middleman brand, Rada said. “[Cookware] is often purchased at defined milestones: when you move, when you get married, when something breaks. And the purchases are nonrecurring: You buy a knife, so you don’t buy another one.” But when that knife is cheaper and you can talk directly to customer service people over email, and let’s not forget that you never even have to leave your house, those factors are starting to seem irrelevant. “You can buy those things right now. You don’t have to wait for a milestone.” For Field Company, given the hardiness and the already set expectations for the product it sells, it relies on your thirst for Good Quality Stuff instead. “This is a product that’s literally going to outlive you, your children, and your grandchildren,” Muscarella said.

Material Knives

Knives from Material’s Fundamentals kit ($175).

So what are the downsides to buying from these brands, many of them having not been around for more than a few years? In some cases, that more affordable price doesn’t actually translate to better quality. Joe Ray, a writer at WIRED, has reviewed a handful of the direct-to-consumer tools, obsessively comparing them with T-fal, All-Clad, Wüsthof, and several other of the most established kitchenware brands. His findings—employing scientific testing techniques and involving experts—are rarely unanimously positive: he gave a rating of 5/10 to Made In pans and a 3/10 to Misen knives. My experience with both was generally more optimistic—I came away from using Made In pots and Misen’s knives thinking that they were more than reasonably priced. They do their job well, and unlike some of the bigger-investment kitchenware purchases, they were approachable and unfussy. (With my Field Company skillet, a true review might have to wait a couple of years…)

But on the flip side, these products can come with the baggage of oversimplification and a vaguely patronizing tone in their marketing, which can be off-putting if you have even a cursory knowledge of cooking. Made In’s pots come with paper hang tags that say “Plant me!”—they’re biodegradable and embedded with basil seeds. The pots also have recipes etched on the bottom, which is a confusing design choice: If you were really going to follow these recipes, concise as they are, how would you do so if your pot was boiling on the stove?

“Our direct marketing efforts are to educate and appeal to millennial buying power,” Malt explained, “but the story is resonating with a wider audience.”

Material Utensils group

A selection of tools from Material’s Fundamentals.

There is also something of a post-college, first-apartment essence to the sets these brands sell, which, for a more intermediate cook, feels a little silly. Material, a cookware brand that sells a set of “fundamental” kitchen tools for $175 (tongs, spatula, wooden spoon, metal spoon, chef’s knife, and paring knife), just launched a few weeks ago. “We love the idea that there are a lot of people out there who generally want to start cooking,” Eunice Byun, Material’s cofounder, told me. While having a brand explain, or bundle, its products for you online certainly feels easier than stumbling into a Williams Sonoma and assembling an arsenal piecemeal, direct-to-consumer companies in the cookware category present the inverse problem of almost too much hand-holding. Not to mention that so many of these companies are new enough that it remains to be seen if their products will actually stand the test of time as they all obsessively claim they will.

0617 staff picks spatula

A full-silicone GIR spatula.

At least one brand has some insight into the sustainability in direct-to-consumer kitchen goods. GIR (an acronym that stands for Get It Right) was one of the earlier Kickstarter cookware launches, when Samantha Rose raised almost 50 grand in 2012 for her full-silicone spatula. “I didn’t have a strong background in any of the skills that were needed to pull this off,” Rose told me. “I self-educated really aggressively.” Full-silicone spatulas feel like a no-brainer invention: Rose just did it first. GIR sells spatulas that don’t melt and don’t have wooden handles that can warp or burn. Of all the direct-to-consumer kitchen products you can now buy (with more certainly on the way), GIR spatulas are far and above my favorite. Since 2012, GIR has launched dozens of other things, many of which are now sold at the retailers that brands like GIR threatened to unseat, but at the same price point as what they sell for online. “The bar has been democratized,” Rose said.

And really, like Allbirds and Nike or Glossier and Maybelline, isn’t it possible that the two options—depending on what kind of shopper you are—will continue to exist in tandem?

“At the end of the day, there has always been this retail machine. Brands sell to buyers; buyers decide what ends up in stores,” Byun, who was formerly the vice president of digital marketing at Revlon, said. “You’re finally seeing brands that are more in tune with the things that you want. They’re listening to you.”

Or you could just, like, make a knife:

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