Fire and burn hazards prompt recall of 665,000 Perfect Flame gas grills sold at Lowe's

The U.S. Consumer Product Safety Commission yesterday announced the recall of about 665,000 Perfect Flame gas grills, which were made in China and sold exclusively at Lowe's stores nationwide from September 2005 through May 2009 and in Canada from December 2007 through May 2009.

According to the CPSC, the grills pose fire and burn hazards—burners on the grill can deteriorate and the lids of some models can catch fire. As of the recall date, Perfect Flame had received about 40 reports of fires from the burners deteriorating and about 23 reports of the lids catching fire.

Recalled models include the SLG2006B, SLG2006BN, SLG2006C, SLG2006CN, SLG2007A, SLG2007B, SLG2007BN, SLG2007D, SLG2007DN, and SLG2008A (shown).

Get more details on the Perfect Flame recall and some of the background surrounding it by reading "Fires and Burns Prompt Recall of 665,000 Perfect Flame Grills Sold at Lowe's" on our Safety blog. | e-mail | Twitter | Forums | Facebook

Essential information: If you're planning to grill your turkey for your Thanksgiving and holiday meals, follow our advice for safe grilling. And if you're in the market for a new gas grill, check out our free buyer's guide to gas grills.

Weekend Project: Plan ahead for the Thanksgiving holiday

With Thanksgiving just over a week away, this weekend my wife and I will put the finishing touches on plans for our holiday gathering. We'll check on the wines in the wine cellar and clean the stemware, add the extra leaves to the dining-room table, get the house in order for the big day, and take care of a few other odds and ends.

When it comes to the holiday meal itself, I'm a pretty traditional guy, but this year I'm going to change things up a bit. Since one of my kids has become a "fishetarian"—that is, she eschews beef, chicken, and turkey but eats fish—I'll make a poached-salmon dish to accompany the turkey instead of a rib roast. And I'm considering grilling the bird outdoors instead of roasting it in the oven. Even though I have double ovens, I'd like to free up some cooking space for the array of side dishes I'll prepare.

Turns out I'm not alone when it comes to not oven-roasting the bird. According to a recent poll by the Hearth, Patio & Barbecue Association, more than 70 percent of respondents said they won't use the oven to cook their turkey: 18 percent plan to grill, 25 percent expect to smoke, and 28 percent intend to deep-fry. (Americans are expected to cook 46 million turkeys this year.)

These alternative cooking methods appeal for a number of reasons, says a National Turkey Federation survey. Fifty-four percent of respondents are looking to try something new; 54 percent think grilling, smoking, or frying produces a more-tender or juicier turkey; 53 percent want to free up oven space; and 52 percent envision easier cleanup. This last one sounds like another compelling reason to grill the turkey.

Here's hoping your Thanksgiving is a joyous occasion. The advice here might help with the planning and take some of the stress out of your day:

• If you need a new grill to cook your turkey, check out our free buyer's guide to gas grills.

• If you want to smoke your bird, take a look at the Traeger Lil' Tex BBQ070 pellet-fueled cooker.

• If you're considering deep-frying a turkey, don't miss "A Safer Way to Fry a Turkey" and watch the accompanying video for important safety advice. You can also "deep-fry" your turkey without oil.

• If you need some basic wine advice for the holiday, read about the right wines to serve.

• And if your knives have seen better days, read our ratings-based report on kitchen knives.—Steven H. Saltzman | e-mail | Twitter | Forums | Facebook

More turkey talk: • Time- and money-saving steps for a better Thanksgiving • Holiday eating without the guilt • Turkey tips for Thanksgiving and beyond • Lab-tested turkey advice • Learn how to sharpen your knives (video) • Find an accurate meat thermometer

Essential information: Stay on top of the news surrounding Black Friday by reading Tightwad Tod on our Money blog.

What's new in Consumer Reports: Home content from the December 2009 issue

The December 2009 issue of Consumer Reports is loaded with coverage of items that will make practical gifts or spectacular additions to any household. (Some items below are available only to subscribers.)

Low-cost, high-performing coffeemakers. We found excellent coffeemakers that cost $20, $40, and $70; the top-rated model topped out at $100. And for $80, you can buy an excellent brew-station type that lets you fill cups directly from the machine.

Lack of versatility dogs pet-hair vacuums. Many vacuums are specifically marketed as the solution to pet-hair problems, but we found none provided a universal panacea. Instead, two mainstream Hoover models stood out for being excellent against pet hair, very good on bare floors, and excellent at cleaning carpets and limiting emissions.

Microwaves that do more. Want convection and speed cook modes? Countertop models from Kenmore and newcomer-to-the-field Cuisinart and an over- the-range model from Samsung offer both; the Cusinart and Samsung also offer grill modes for a taste of summer during the cold months. We also took a look at the innovative Sharp SuperSteam Oven AX-1200[K].

Ranges that make the grade. Induction models are hot, but our tested ones remain pricey at $3,000. Instead, we found four under-$800 ranges from Kenmore and GE that outscored pricier ranges from Dacor and Viking. Move up to the $1,500-to-$2,000 price point, and you'll get a range with a second oven or cooking drawer.

Paper towels in store. Our tests confirmed a similar trend among foods, where store brands outperformed national brands. So you might want to pick some up when you're buying wrapping paper. We also found something for greens to celebrate: One brand of recycled paper performed very well overall. Watch the video on how we test paper towels (above).

Light's (you should toss) out. Discard holiday lights after three seasons. Here's a checklist of things to look for and safe practices to follow when hanging holiday lights.

Inside Consumer Reports Test Labs: Review of the Sharp SuperSteam Oven AX-1200[K]

Sharp says that its SuperSteam Oven AX-1200[K], $900, can cook food in four different modes—microwave, steam, convection, and SuperSteam convection—and deliver healthful meals without compromising taste.

Using the steam mode on this countertop microwave, which can also work in a built-in application, we found that the Sharp did a good job cooking mussels, while steaming in a conventional microwave oven turned the mussels chewy. This oven draws the water for steam from an integral refillable reservoir.

The SuperSteam convection mode delivered a dish of pork loin with vegetables that was steamed and tasted like it. Cooking the same food using this Sharp's convection mode took about the same time as the SuperSteam mode and produced better-tasting, nicely browned food.

In traditional microwave mode, the Sharp was very good at evenly heating food and defrosting, though with only 700 watts of power, it was the slowest microwave we tested among more than five dozen models. This microwave was also relatively noisy. The Sharp has 43 preprogrammed settings and a sensor that automatically shuts off the oven when food is ready. Unlike most microwaves, it lacks a turntable.

Sharp touts the AX-1200[K]'s "unique combination of the healthiest ways to cook," but you can steam food in any microwave. Wrap the food in wet paper towels or place it in a microwaveable glass dish and cover or use microwave steam bags. To keep the calorie and fat count down, don't add fats and sauces before or after cooking.—Kimberly Janeway | e-mail | Twitter | Forums | Facebook

Essential information: Look for our new report on microwave ovens in the December 2009 issue of Consumer Reports, online and on newsstands today. Also check out our buyer's guide to microwaves (ratings available to subscribers) and watch this video on shopping for a microwave.

Mastering the art of everyday cooking

Meryl Streep has been acclaimed for her performance as Julia Child (shown) in Julie & Julia, a charming film about the legendary cooking-show host/cookbook author and Julie Powell, who in one year cooked her way through the 524 recipes in Child's Mastering the Art of French Cooking and blogged about the experience.

But the movie's real star is the food—the boeuf bourguignon, the sole meunière, the butter. It's enough to inspire you to speed home from the theater, scour your cookbooks or an online site for just the right recipe, and create a memorable meal. (If your kitchen is not exactly an inspiring venue for preparing masterpieces and you're considering giving it a face-lift, check out our Kitchen-Planning Guide.)

While the following myth-busting advice might not turn you into a Cordon Bleu-caliber chef they can help you avoid some common cooking goofs:

Myth: Baking soda and baking powder are interchangeable.
Reality: You can't substitute baking soda for baking powder, but you can make a baking-powder substitute, according to Arm & Hammer. Mix 5/8 teaspoon of cream of tartar with 1/4 teaspoon of baking soda to get the equivalent of 1 teaspoon of baking powder.

Myth: You should rinse pasta under cold running water after you drain it.
Reality: Don't rinse pasta unless you're making a cold pasta dish or if you are not adding sauce or won't serve it immediately, according to the National Pasta Association.

Myth: Baking a cake and cooking another dish in the same oven at the same time is a great time-saver.
Reality: This isn't a good idea, since most cakes need to bake with enough space around them for the air to circulate, according to cookbook author Rose Levy Beranbaum. What's more, the cake could absorb the aroma from the other dish.

Myth:  You can't salvage a soup, stew, or sauce that's too salty and have to start the recipe again.
Reality: Try adding a whole peeled raw potato or even a chunk of one to the soup, stew, or sauce, depending on how much you're cooking. "The potato is low in sodium and soaks up some of the salt," says Seth Phillips, associate professor of culinary arts at the Culinary Institute of America; note that the spud will impart a slight flavor. Remove the potato once the taste has been corrected. Otherwise, add some unsalted butter or vinegar or lemon or lime juice if the sauce can tolerate it; the acid remedy works well with tomato sauce.

Myth:  Add salt to tame an overly spicy sauce or stew.
Reality: Don't add salt; it increases the spiciness. But if the stew or sauce can tolerate it, add a little milk or cheese to tone down the spiciness, says Phillips.—Kimberly Janeway | e-mail | Twitter | Forums | Facebook

Essential reading: Check out our free buyer's guides to cookware and knives and our latest report on cookware (ratings available to subscribers). And while they might not cry "Julia Child," these easy, delicious grilling recipes are ideal for your end-of-summer outdoor feasts.

Q&A: How do I recycle my old cookware?

I just bought a new set of cookware. What's the best way to get rid of my old pots and pans?

Selecting the right cookware is easy, but getting rid of an old set, especially a 10-piece ensemble, isn't so obvious. You can donate usable pots and pans to Goodwill or the Salvation Army or list them on Freecycle. If the cookware is unusable, contact your municipal department of public works to ask about recycling.

Now, if you buy Calphalon's new Unison cookware, you can send your old set, no matter its condition or manufacturer, to Calphalon for free recycling. You pack your old set in a box that comes with your new cookware, attach the prepaid mailing label, and drop it off at a FedEx location.

Calphalon will take nonstick and uncoated cookware. (Glass and plastic items are not accepted.) After sorting, the pots and pans are sent to a company that processes the metal for reuse. 

Among other corporate recyclers, some Walmart stores collect used auto batteries, tires, and motor oil; Costco recycles electronic items; and Home Depot and Ikea take used compact fluorescent lightbulbs.—Kimberly Janeway | e-mail | Twitter | Forums | Facebook

Essential information: Check out our latest ratings of cookware (available to subscribers), which covers nonstick, uncoated, and green cookware.

Q&A: Should I buy a stand mixer based on its wattage?

I've read that more watts are better. Is that true, or am I just wasting my money?

Don't buy a stand mixer based on wattage. It’s usually the power used, not produced. A stand mixer with high wattage may be powerful or may just operate inefficiently. But be sure to check the warranty as they vary. Also consider:

• Examining the mixer before buying. Look at the proportion of the beaters to the bowl. If the bowl holds 7 quarts but the top of the beaters only reach half way up the bowl, then the true capacity of the bowl is about 3.5 quarts. This is especially important if you frequently work with lots of flour

• Buying an extra bowl, for around $50, if you make two-step recipes so you won't have to scrape and rinse between steps.

• Checking Websites for rebate information. KitchenAid is offering $40 back on select 5- or 6-quart stand mixers (the KitchenAid Classic K45 has repeatedly been our top-rated model).

Most of the tested models have one beater that spins in one direction and moves around the bowl in the opposite way. The bottom-rated stand mixers have two beaters that spin against each other, just like a hand mixer.

While these models were the least expensive, they were also mediocre or worse at mashing potatoes, mixing cookie dough, and kneading bread. We also found that two hand mixers—the KitchenAid Ultra Power 5 KHM5DH[WH] and Braun Multi Mix 4-in-1 M880—did well at mixing dough when fitted with their dough hooks.

How do you get the most from your stand or hand mixer? Share your tips here.—Kimberly Janeway | e-mail | Twitter | Forums | Facebook

Essential information: Check our free buying advice and stand and hand mixer ratings (available to subscribers).  

Forum Friday: Gas and charcoal grills cook up loads of discussions

Last weekend, we shared some late-season tips on keeping your gas grill in peak working condition. The discussions in our gas-grills forum reflect what's been hot this past season. If you're hoping to get a good deal on an end-of-season grill purchase, watch the video (right) and check out our free buyer's guide to gas grills. Our latest report on grills covers gas models as well as charcoal cookers and the Traeger Lil' Tex BBB070.

• Some posters are comparing notes on how specific 2009 model gas grills are faring this season

• Other commenters are complaining of being overcharged or underfilled when refilling or exchanging their propane tanks.

• There's also a heated debate over natural gas and liquid propane.

•Other readers have strong feelings about stainless-steel and cast-iron burners and infrared grills.

• On the customer-service front, one commenter had a good experience dealing with a manufacturer over a defective fuel regulator; another hasn't been as lucky with a Blue Ember grill, but some readers offered their own solutions.—Gian Trotta | e-mail | Twitter | Forums | Facebook

Essential information: Try our easy, delicious grilling recipes. And if you have a grilling tip or tale of your own, leave a comment below or on the forum.

Tip of the Day: Be safe when grilling

Your grill might have served you well so far this summer, but a little bit of servicing now will ensure safe and effective cooking and protect its looks far into the fall and beyond. Here's how:

If your grill has become hard to light or the flame isn't as strong as it could be, check for blockages in the tubes that lead to the burner. Clear obstructions by using a wire or pipe cleaner and pushing debris through to the main part of the burner. Spiders love to build webs and nests in these areas; be sure to check for these, especially if you've just returned from vacation. You'll also want to inspect the hoses for cracks, holes, and sharp bends and replace it if necessary. Then do the following:

• Check the grills for gas leaks by mixing a small amount of dishwashing liquid and water in a spray bottle. Spray the hose and connections, and with the hose connected to the propane tank, open the gas. If bubbles appear, you need to replace your hose or fix a loose connection.

• Have your grill serviced if the burner flames are not blue. A yellow flame indicates clogged air inlets or that burners must be adjusted. 

• Clean the drip pan and remove the grates and burners and clean the firebox; grease and food often collect there.

• Clean both sides of the grates before cooking and after, too. Use a stiff wire brush, or a nylon brush for porcelain-coated, cast-iron grates. (Hint: To keep food from sticking on grates and making them harder to clean, fold two paper towels into a pad and dip in a little bowl of neutral-flavored vegetable oil, like canola oil. After you've preheated the grill and right before you cook, draw the pad across grates using a pair of tongs.)

• Examine the propane tank. Heavy rust, dents, or greenish-orange corrosion means you need a new tank.

If a fire does break out and you can safely turn off the gas, shut it down, the National Fire Protection Association advises. If flames are contained in a grill, close the lid to smother the flames. Douse small flare-ups with a spray of water, a bucket of sand, or the hose or fire extinguisher. If a fire breaks out and moves beyond your grill, call your fire department immediately and keep away from the grill.—Kimberly Janeway | e-mail | Twitter | Forums | Facebook

Essential information: Find out how to avoid the five most common grilling mistakes and watch the video above for more grilling advice.

Cash for clunkers moves to appliances. Money back for your old Kelvinator?

Will this fall's federal rebate do for home appliances and heating and cooling systems what the Car Allowance Rebate System—aka cash for clunkers—has done for cars and trucks? The appliance industry certainly hopes so: Sales of dishwashers, refrigerators, and washing machines—the three appliances covered by the appliance-rebate program—have been off by some 25 percent from their peak during the last housing boom.

As a part of the American Recovery and Reinvestment Act of 2009, the Obama administration is encouraging the purchase of energy-efficient appliances through the $300 million State Energy Efficient Appliance Rebate Program, which will dole out amounts that could reach $200 per appliance if you buy Energy Star-qualified models.

Appliances that qualify for Energy Star use roughly 10 to 25 percent less energy than the maximum allowed for that category by the U.S. Department of Energy, which runs Energy Star with the U.S. Environmental Protection Agency. (Watch the video here on our latest tests of water- and energy-efficient dishwashers at right.)

Unlike cash for clunkers, you won't have to turn in your old appliance to get a rebate. But states are expected to have recycling plans for the flood of old appliances the program could unleash. And while the money is coming from Washington, how much you get for which appliance will be a state-by-state decision.

State energy offices must detail the amount of the rebates for each appliance category and their plan for recycling old appliances by October 15. The money will be divided via a formula in the Energy Policy Act of 2005 that is largely based on state population. For example, California, with a population of nearly 37 million, will receive just over $35 million, while Alaska's 686,000 inhabitants will get $658,477.

Combining the soon-to-be enhanced state incentives with those from federal government and local utilities can yield significant savings. We've detailed how you can combine these specific incentives on appliances, solar-, wind-, and geothermal-energy technologies, and air-conditioning systems.

You can save even more with these recently published appliance-buying tips from more than 25,000 Consumer Reports subscribers. We've also got ratings (available to subscribers) of 16 major appliance retailers and a wide range of appliances.—Bob Markovich | e-mail | Twitter | Forums | Facebook

Essential information: Our ratings of air conditioners, dishwashers, refrigerators, and washing machines (available to subscribers) detail the best blends of efficiency and performance in our tough tests, which are typically more stringent than the federal government's. Our ongoing tests have also shown that some Energy Star models use more energy than their EnergyGuide labels suggest. Watch this story from CNN, which features Consumer Reports Home Editor Bob Markovich talking about the appliance-rebate program. And read our FAQ on the State Energy Efficient Appliance Rebate Program, aka cash for clunkers for appliances.