Category Archives: Uncategorized

frugal cooking, frugal living, Uncategorized

What Are Mike’s Actual Frugal Habits?

Times are tough.  There doesn’t seem to be an end in sight for rising prices. These increases impact consumers on all levels, but some can be temporarily avoided. It is possible to delay the purchase of clothing or hard goods, such as furniture.  However, other items need to be bought regularly, including food, cleaning, and hygiene products. 

I recently wrote many posts on ways to save money, from easy recipes to savings tips for seniors. Today, I’ll talk about actual ways that I put these habits into practice.  I am not a frugal guru; I still spend money needlessly.  However, over the years, I have adopted many frugal habits and learned how to make them a seamless part of my life.  With a little planning, time, and care, they have become natural parts of my day. I don’t feel like I’m giving up anything. They do not feel like sacrifices, and I think that is the secret to implementing them.   These changes have occurred over the years and have often happened for reasons other than penny-pinching. Usually, they were a more practical way of approaching life’s problems.  They took hold, and the rest is history.  

Part of this transformational process is to abandon ad culture, which constantly pressures all of us to try something new or stick with a brand name.  It is important to go back to basics and to focus on needs vs wants.  That is especially true of wants artificially created by marketing, including those pushed by influencers. 

Rule One:  Buy what you need, not what you want.  In the digital age, we are constantly being profiled.  Advertisers know who we are, what we like, and how much we are willing to spend.  As a person who has been susceptible to marketing, I know how easy it is to be influenced.  One of the most effective ways is through para-social relationships. If you regularly watch an influencer on social media, it is normal to have some sort of connection with that person.  However, that connection is completely artificial. Yet their messaging can be a powerful motivator to buy something.  My best advice is to avoid product reviews unless you really need something, and to avoid influencers who are constantly selling something, whether it is a “course” or any product.  Manufacturers pay influencers big bucks to gush about a new skin care routine or vitamin drink.  Frankly, most (if not all) are BS.  If you don’t watch, you won’t be influenced. Years ago, my sister-in-law was trying to figure out what she wanted for Christmas.  She felt like she didn’t need anything, so she started to look at all of the Christmas-focused ads.  Suddenly, she wanted everything!  That is the power of advertising. 

Rule Two: Unnecessary stuff won’t make you happy.  When we buy something new, there may be a bit of excitement and a dopamine rush that makes us feel good.  However, it is temporary and artificial. This rule excludes things that you really need.  When I moved into my own home over 30 years ago, I bought my first washer and dryer. Having my own washer and dryer did make my life better, made me happy, and still does.  When I turned 50, I “treated” myself by buying a Mercedes.  I felt great that first month.  Then it was just another box on wheels, and once the warranty expired, it became an incredibly expensive toy to maintain.  I eventually sold it and bought a Honda, which, in every way, was a better car. 

In 2008, I sold my Mercedes and bought this little Honda. It was a fantastic purchase. I eventually gave it to a family member, who still uses it to this day, eighteen years later!

Rule Three: Remove emotion and bias when making any purchase. Another car example.  We had a 12-year-old SUV that I wanted to last forever. However, the engine suffered a catastrophic failure, and, along with other repairs it needed, it was clear that it had reached the end of its life. We had to buy a new car, but what?  If we really wanted to, we could have purchased a luxury car.  However, see Rule Two. My wife and I were more interested in a reliable car that met our particular needs. The most cost-effective choice would have been to buy a 3-year-old car with around 50-60K miles.  However, we wanted a new vehicle for other reasons.  We narrowed our search to three brands: Honda, Toyota, and Subaru, and found models in all three brands that were suitable.  Our most important needs were based on safety and reliability. We found a Subaru that was a dealership loaner with only 4K miles on it.  It was technically new, but classified as certified pre-owned, which extended its warranty beyond that of a new car.  We approached the sale the way someone would purchase underwear. In other words, no emotion. If the salesman didn’t give us what we wanted, we would walk.  With that said, our wants were reasonable.  We refused garbage add-ons, like nitrogen-filled tires. We didn’t place value on things like the color of the car.  We didn’t get excited about the purchase.  We simply wanted the best price.  We also chose a car that we could afford.  In the end, we got over $8,000 off a “new” car with a free extended warranty (the certified car thing).  The dealer wanted to sell us a “dream,” but we didn’t want a dream; we just wanted a vehicle. By making an emotionless decision, we maintained as much control as possible when dealing with a car salesman. 

When we needed to replace our car, we decided to go with one that met our needs and offered the best value. We knew that a car was just that, and not a tonic to make us feel good about ourselves.

Rule Four: Give up brand loyalty if reasonable.  Sometimes it is better to buy a brand-name product.  However, that is true only if the brand name offers a better cost-to-quality ratio. Our 20-year-old washer and dryer were on their last legs.  There were so many modern-looking front loaders available. However, research indicated that most of them were junk and would fail in 3-5 years.  We decided to go with standard Speed Queen machines.  These are the machines that you see in laundromats. They were more expensive but have an estimated lifespan of around 20 years.  We also went with their simpler models that had standard controls.  Why?  Our laundry needs are pretty simple, and fewer options mean fewer points of failure. In this case, buying a brand name made sense. 

However, there are other examples where you are paying for that brand’s marketing, rather than its quality. In those cases, we have no brand loyalty. We usually buy our toothpaste at Costco, which always has a sale on one brand or the other.  If Colgate is on sale, we buy Colgate.  If Crest is on sale, we buy Crest.  I think I prefer Colgate’s taste to Crest’s.  However, both brands get my teeth clean. The taste factor isn’t enough to make us spend more.

Rule Five:  Little savings add up.  When I was a medical resident, I had $20/week to spend on groceries, and I used cash. I was acutely aware of what I bought because it had to last the week, and I didn’t have a cash buffer.  If one loaf of bread was twenty cents cheaper than another loaf, that is what I bought. In today’s world, many people use credit cards when buying things. Using artificial forms of currency separates the consumer from the product’s actual cost. It is easy to buy the imported Parmesan cheese for only a few extra dollars, or that winter coat for $50 more than you wanted to spend. By separating purchasing from real money, stores have made it easy to overspend, and that trend is escalating with buy now, pay later (BNPL) options like Klarna. That unwatched streaming service is only $9.99 a month, so you put off canceling.  Those brand-name canned tomatoes are just 30 cents more than the house brand.  That fancy shower gel is 20 bucks more than Sauve, but it smells so nice. You deserve it, right?  Nope, not if you want to become financially secure. There may be some products that really matter to you, even if a cheaper option is available.  If that is the case, go ahead and buy them.  However, if you need to upgrade everything, then you need to re-evaluate. 

This shower gel is $100 for less than 12 ounces. Really??

I will go out for coffee when socializing with friends, but that is a treat. I always make my morning coffee. It costs pennies, not dollars, for a cup, and it is delicious.

Rule Six: Eating out in all forms is now a special occasion event in our house. Eating out has gotten so incredibly expensive, including at fast-casual and fast-food places. We used to eat out all of the time.  Not anymore. Most restaurant food quality ranges from average to poor, and the cost just doesn’t make sense.  That goes for specialty shops like cupcake and cookie establishments, too.  It feels criminal to buy a box-mix cupcake with fancy icing for $5, and then the person handing it to me wants a 20% tip.  Do we ever eat out, or even buy a crazy expensive cupcake?  Yes, we do, but rarely. 

Heck, I can make my own fancy cupcakes for a fraction of the cost, and they actually taste better, too!

Rule Seven: Buy house brands when feasible.  If you have read my posts, you know that I love Aldi.  However, there are certain products that are not worth buying there.  Once, I purchased their TP.  Let’s just say you want TP to be strong enough so your fingers don’t punch through. However, we strive to buy house brands when possible.  We find Kirkland TP (Costco) is sufficient.  Tide laundry detergent is the best, but it is also the most expensive.  We live sedentary lives and don’t have messy young kids, so we don’t need all of the enzymes and conditioners that Tide has. We are perfectly happy purchasing laundry detergent that is a tier or two lower, like Kirkland brand or All.  The same can be said for dishwasher detergent.  Powder is the most cost-efficient, but we like the pods.  Kirkland pods don’t have all those fancy colors, but they work as well as the brand-name prettier stuff and are much less expensive. That is what we buy.

Kirkland laundry detergent is less expensive than Tide, but works just as well for us.

Kirkland dishwasher pods don’t have all of those fancy colors of brand name products, but who cares when it works just as well.

Rule Eight: We have simplified the cleaning products that we use.  COVID brought shortages in everything, and we couldn’t get common cleaning products.  Prior, I had a cleaner for every purpose: granite cleaners, stainless steel cleaners, cabinet cleaners, toilet bowl cleaners, you name it.  During COVID, I would go to the store and find the shelves bare of essential items, so I had to adapt. Guess what?  I didn’t need all of that junk.  I add a scant teaspoon of dish detergent to a 24 oz spray bottle and fill it with water.  It is a great general cleaner for all surfaces.  I use a squirt of dish detergent to clean my toilets.  If it is good enough to clean the dishes that I eat off of, it is good enough to clean the vessel where I poop.  I have dramatically reduced the amount of paper towels I use in lieu of reusable microfiber towels.  If cooking oil splashes on a piece of clothing, we found that a drop of dish detergent applied before dropping it in the washer does the job. When we couldn’t get liquid hand soap, I pulled out some old foaming containers.  Did you know that 20% liquid hand soap and 80% water will make foaming soap when placed in a foaming pump?  Bonus, there is no dripping soap to gel on your sink!

My go-to surface cleaner is a scant teaspoon of dish detergent in 24 oz of water. Works great!

I use reusable microfiber kitchen towels whenever possible to reduce my paper towel use. However, I always use paper towels when dealing with a greasy spill. Once you get grease on a microfiber towel, it is almost impossible to wash out.

Rule Nine:  We cook from scratch whenever possible.  When you start cooking from scratch, you may think it is more expensive than going out, since you need basics like cooking oil, spices, and the like.  However, once you have established these products, it is significantly cheaper.  If you have never cooked, it may be intimidating at first. Just keep at it, and it will become simpler over time.  Cooking from scratch, in our definition, means we can use some prepared products. We often use frozen vegetables, which can be less expensive than fresh ones. I’m not opposed to using a can of cream of mushroom soup as a quick substitute for a cream sauce when making a casserole. We still buy chicken nuggets because my adult son likes them as a snack.  I did a bunch of chores before I started to write this.  I’m tired, so tonight we will have a frozen pizza for dinner. Being frugal should not be a punishment. Remember, balance in everything.

Homemade copycat Panera squash soup, a salad, and homemade bread. A very nice meal!

A nice Sunday dinner. Chicken made in the Instant Pot.

My daughter has her own place. She will often make a family-sized dinner and then divide up the meal into dinner-sized portions for the rest of the week.

Hmm, it looks like I’m getting ready to make some sort of cheesy pasta dish in the Instant Pot.

Rule Ten: We have a small stockpile of basic food items, like spaghetti and frozen chicken. We also have a deep freezer. I usually treat my family to a beef tenderloin for Christmas dinner, but I decided to end that tradition as they now cost $175 at Costco. My sister-in-law told me that a local market was having a spectacular sale, and I picked one up for $75.  That isn’t frugal, but we are talking about a once-a-year treat. I vacuum sealed the meat and froze it.  It will be fresh and delicious when I thaw it for Christmas 2026. Deep freezers use very little electricity, especially if you have a manual-defrost model.  Having stuff on hand makes us much less likely to buy fast food or make imprudent grocery purchases. It also lets us buy things when they are on sale.

We have had a deep freezer for decades. It is a great way to stock up on food when an item is on sale. Deep freezers use very little electricity.

Canned goods have an amazingly long shelf life. Perfect items for so many impromptu dishes.

Rule Eleven: You need very few tools to cook.  A pot and pan, a decent knife, and some utensils, and you can make a thousand different dishes. I like watching videos of working-class people in China using a hotplate and a water boiler to make delicious meals in their makeshift, tiny apartment kitchens. Likewise, I enjoy similar videos from folks in the States who make real food using only a mini-fridge and a microwave.  Setting up a kitchen can be extremely expensive or very cheap.  I know some who spent 100K on a kitchen remodel who don’t cook.  My mom had an ancient fridge/stove and no counters (she prepared food on the kitchen table). She was a fabulous cook who fed seven people every day. My adventure/camper van has an induction burner and a microwave, and  I often make full meals in it.  

You need very few tools to cook. Here I’m using a Dutch oven, which can be used to make 1000 and 1 different meals. However, any large pot could be used. Soups, stews, and casseroles are the budget stretcher kings.

You can make amazing meals using a simple hot plate. Here I’m making a coconut curry in my adventure van.

Here I’m making a pork chop dish in my mini electric pressure cooker while camping in my adventure van. You can often find small appliances at thrift shops for pennies on the dollar. Just make sure that they work before you buy them.

Rule Twelve: It is OK to expand your kitchen equipment if you can afford it.  True confession, I love kitchen gadgets and appliances.  Crazy, I know.  I have just about anything you can think of, but don’t forget that I have been cooking for 50 years, so I have had plenty of time to accumulate a lot of stuff. The items that I think are most valuable are a slow cooker, an electric pressure cooker (Instant Pot), a vacuum sealer, a microwave, and a bread maker. Your mileage may vary. Having small electrics speed up my cooking.  I can toss some ingredients into a slow cooker and come home to a hot meal.  With the Instant Pot, I can cook something in 1/3rd the time that it would normally take.  These small electrics are also very energy efficient and use considerably less energy than a standard oven. 

Slow cookers are very inexpensive and super versatile. Toss in some ingredients in the morning and come home to a delicious dinner in the evening.

I’m a huge fan of electric pressure cookers (AKA Instant Pot). Here I’m making a one-pot spaghetti. Next to the ingredients is some homemade herb bread that I made in a bread maker, another fantastic gadget.

I have saved thousands of dollars over the years using a vacuum sealer. I buy food in bulk and then freeze it for future meals. Pro tip: You can buy generic vacuum-sealer bags for much less on Amazon and other online retailers.

I make most of my bread, rolls, and buns using a bread maker. You can pick up one at a thrift store for next to nothing. I have a few and have gotten them for as little as $4.99. Making your own bread is not only less expensive, but it is also better tasting. Plus, you can modify your bread to your particular tastes. I make all sorts, from white to whole wheat to cheesy herbal, and more.

Here I made some dinner rolls using the bread maker. I kneaded and raised the dough in the machine, then formed it into rolls, which I baked in the oven. You can use this technique for many different bread products, from pizza dough to challah.

Rule Thirteen: I do most of my shopping at Aldi and Costco, but for different reasons. I’m a huge Aldi fan.  Overall, their food is less expensive than Walmart’s. If I want tomato sauce, there’s only one brand: theirs.  This leads to less decision fatigue. The stores are small, so it is easy to get in and out. Costco has many bulk items at a good price.  However, I tend to overspend at Costco and sometimes buy products I don’t use up completely. I need to be more careful at Costco.  I do shop at other stores, but only for those items that I can’t find at Aldi or Costco.  

Aldi is not only cheaper, but it is also easier, as there is less decision fatigue and the small stores are quick to go through.

Rule Fourteen: I often substitute ingredients.  If I don’t have noodles, I’ll use another pasta, rice, or potatoes in a homemade soup.  I’ll substitute ground turkey for hamburger in chili.  I’ll substitute frozen vegetables for fresh in a casserole.  I’m not cooking for a king, I’m just making tasty food for my family. 

I’m making some chicken soup and using whatever starch that I have on hand. In this case, it is orzo.

Rule Fifteen: I have a very simple hygiene routine.  OK, I’m a guy, and that makes things easier.  Women are constantly sold the idea that a product will make them look 20 years younger.  That is not the case.  Most hygiene and cosmetic products are more similar than different. One way for a manufacturer to make more money is to differentiate products into new, and often unnecessary, categories. How many different face products does one need?  Most dermatologists will tell you that the best product you can use to prevent aging skin is sunscreen, and the best products that you can use on your skin are the mild ones that are colorless and have a light fragrance or are fragrance-free. 

Expensive makeup may be in a trendier hue or blended a bit more to make it slightly smoother.  However, most of the expense is from marketing costs and hype. I am in no position to tell women what makeup routine they should do. However, I’m here to say that most men do not like the look of elaborate makeup. We are used to light makeup and have been conditioned to believe that a little makeup is normal, but when makeup becomes elaborate, it makes a person look fake. It is not attractive. Many men refer to this as clown makeup (or use more negative terms), and it is a turnoff. 

I always wear cologne and discovered that the most expensive part of a bottle was the sprayer, then the cap, then the bottle.  The actual ingredients that make you smell nice are the least expensive. Let’s look at some of the hygiene changes that I have made.

I used to use shower gel, but had a nostalgic moment and bought some bar soap. I discovered that I prefer bar soap, which is also more environmentally friendly. A YouTuber compared inexpensive Dial bar soap with inexpensive Suave shower gel and found that bar soap was about 4.5 times less expensive. Those costs go up further when you buy more premium shower gels.

I like these very gentle soaps, which are often on sale at Costco for around $13 ($0.24/ounce). However, Amazon sells the exact same soap for almost $38! That is no bargain.

Regular anti-perspirants make me itch, and typical deodorants don’t work very well (including natural ones). Decades ago, I discovered “deodorant crystals.” This bar will last me years. I apply it to my slightly damp armpits after my daily shower.

Years ago, I became frustrated with having to wait for a haircut, and I went out and bought some clippers. My haircut is very simple since I’m pretty bald, and I can cut it in less than 5 minutes. My friend tells me he pays around $50 for a haircut (including tip). These clippers cost less than $40.

I started shaving during the era of shaving systems. Three-blade, four-blade, five-blade systems, it was never-ending. Each brand had different models, none of which were compatible with the others. I would buy a handle and several packs of blades. When I ran out, I never remembered what handle I had, so I would repeat the process, and those blade cartridges were $3-4 each! Decades ago, I invested in a high-quality, old-fashioned, double-edge razor (Merkur brand, around $30-$40). It looks as good as it did the day I bought it. It uses standard double-edge razor blades that cost between $0.05 and $0.10 each. It shaves better than my old expensive systems, and the blades are universal. You can use a double-edge razor with regular shaving cream, but it is fun to use a brush and some real shaving soap. Pro tip: You have to angle this type of razor at around 30 degrees. Use extremely light pressure or none at all, or you will cut yourself. I almost never cut myself, but at first, I did because those multi-blade systems distribute pressure across all the blades, so you need to push down when you shave. If you do the same with a double-edge razor, you are applying all that pressure to one blade. Don’t do that! If you are interested in trying a DE-razor, watch some shaving videos on YouTube, as they will walk you through this shaving method.

Most Double-edge razor blades are made in other countries, not in the US. That is because these types of razors are still popular worldwide. You can buy sample packs to find the blade you like best.

I have dry skin, so I always use a moisturizing cream after I shower. This stuff is great and lasts a very long time. The secret is that I put it on before I dry off. A little bit goes a long way, and by the time I’m finished applying it, I’m dry enough that I don’t even need to towel down.

Rule Sixteen:  You DON’T deserve it if you can’t pay cash for it!  A line in advertising is that you “deserve” their product.  This is a manipulation, so don’t fall for it.  If you can afford something and really want it, it’s OK to splurge.  However, if you have to pay for it using credit, you need to re-evaluate your decision. This goes for everything from buying a car to going on that “once in a lifetime” Disney vacation.  Don’t be a sucker for advertising hype. If a little bit of pleasure leads to months or years of financial pain, it is a very poor bargain. 

There you have it, the real things that I do. You may find that they work for you, or you may need to find your own system. Once you have it, it becomes a way of life. Most of these methods are more environmentally friendly, too!

Peace

Mike

Note: Images are my own or taken from product pages on the internet. They are being used for educational and entertainment purposes only.

bread makers, bread making, Uncategorized

The Zojirushi Experiment

If you have been reading my posts, you know that I’m a person who likes to get into the weeds.  I want to know the why and the how of just about everything. My wife has chided me that I have an autistic brain; by this, she is implying that it just doesn’t function typically. Why is it that I can understand the most complicated concepts, yet I often can’t seem to spell the simplest word?  Clearly, my wiring is a bit wonky. 

This getting-into-the-weeds habit recently hit on the topic of bread makers (I told you I like obscure topics). I pondered how they had changed over the years and why you could buy a perfectly usable machine for under $100, while others cost as much as $500. In my usual fashion, I not only called upon my own experience but also on any additional information I could locate, to the point of examining teardown and repair videos to better understand the mechanics that made one machine cheap and another expensive. To find out more about this subject, read my previous post (April 16, 2026).  It is LONG.  Why say something in two pages when you can use twelve!

I’m a psychiatrist, and I understand human behavior.  Anytime you compare or rate something, it will create conflicting views and even anger in others. People become invested in their beliefs and can take offense at even mild opposing views.  Additionally, there is the phenomenon of confirmation bias, in which humans tend to accept information that supports their beliefs while rejecting information that doesn’t, even if the opposing information is equally or more compelling. Lastly, there is the power of social influence: our peer group shapes how we think.  A person who only watches Fox News will have a very different reality than someone who only watches CNN.  Both will be biased, but in different ways. 

I didn’t think many would read my long September 17th post, but I knew that at least a few would. Given the above, I addressed the many factors that impact purchases, including performance, cost vs. value, construction quality, and the psychological pleasure a product provides. Unfortunately, we now live in a world where people view things in absolutes. Gone is the grey zone where just about everything really exists.  In reality, two people can have opposing opinions, and both can be right.  My wife has a walk-in closet full of winter clothes, and my winter wardrobe consists of 5 flannel shirts.  Who is right?  We both are.

Most of the replies to that post were positive, with one strongly negative one concerning my opinion that the Zojirushi Supreme bread maker offered a high-quality product at a lower price point than the flagship Zojirushi Virtuoso bread maker. I was told that I was doing a disservice to suggest this. The commentator felt that the Supreme’s top browning ability was grossly inferior to that of the Virtuoso. My experience with both machines did not support her statement.  

Normally, I would have attributed the person’s comment to one of the reasons listed above.  But there was a twist.  She had used both machines; in fact, she stated that she had used a Supreme for 20 years and was never happy with its top browning capabilities.  This wasn’t someone basing their opinion on ad copy or on groupthink. Twenty years of baking experience yield many data points.  The tops of my breads were adequately brown, hers were not.  Who was right?  Possibly both of us. Clearly, I had to pursue this question further.

I have made many loaves in both the Supreme and the Virtuoso, but never in a controlled setting. Time to get sciency! Would a controlled bake show a significant difference in top browning between the two models? Would it show a mild difference? How could two observers have such a different interpretation?  Dear readers, let’s get into the weeds as we explore history, marketing psychology, and actual data! 

History

Bread makers were developed in the late 1980s by the now Panasonic Corporation. Bread makers have not changed much in their basic design from those early days, which is why many early models can still make an excellent loaf of bread. 

The invention of the bread maker was made possible by the availability of microcontrollers, which are essentially computers on a chip. Bread makers were among the first home appliances to use microcontrollers, as were high-end microwave ovens.  Now, microcontrollers are in almost every home appliance, from refrigerators to blenders, as they have become less expensive and more capable.

The process of making bread follows a sequence of steps. It would be possible to complete these steps using a wholly mechanical machine. Old automatic washing machines implemented a sequential set of steps using a mechanical timer.  However, doing this for a small appliance would have added both bulk and cost.  The microcontroller solved these problems. 

Early microcontrollers were limited in their capabilities.  Programs had to be short.  Additionally, electronic displays were expensive, so many early machines had a simple 3-digit LED display with a colon.  Over time, both components decreased in price and increased in capabilities, enabling manufacturers to add features at little cost. 

When bread makers were introduced, they were considered a luxury kitchen item, since most people bought their bread.  However, as they gained popularity, less expensive brands entered the market. This trend has continued to this very day, and it is wholly possible to purchase a machine that makes a decent loaf of bread for under $100.

I purchased this fully functional bread maker for less than $50, new. But, can it make a loaf of bread?

Yes it can!

Some newer units have achieved a very low price point by taking shortcuts in manufacturing, consolidating R&D, and using less expensive parts. Over time, the cost of electronic components has decreased, making it cheaper for manufacturers to add value-added features such as additional programs and more informative displays.  

Many early bread makers were built to high standards. Ongoing efforts to create more affordable units rely on shortcuts and lower-quality components. However, since the basic design of breadmakers is simple, these units can still work well, but their longevity will likely be lower, and more in line with other current small electrics.

This Breadman Ultimate is from the 1990s. It is built like a tank and offered many advanced features like a fruit and nut dispenser and the ability to modify exisiting programs and to write new programs.

The race to differentiation

Small appliance manufacturers are in business to make money.  To make money, you have to sell products.  Many options are used to accomplish this goal, and some of those tools are under marketing’s control.  Marketing is applied psychology. I could write quite a bit about this, but for now, let’s look at two aspects.  The phenomena of “new,” and the phenomena of “improved.”  I’m sure you have heard those terms often when dealing with products.

Humans are attracted to both; we are novelty seeking.  Bread maker cases can be remade into different or novel shapes or packaged with a different finish, such as stainless steel.  These changes would fit into the category of “new.” Additional programs can be added, or bread pans can be re-configured from a vertical to a more traditional horizontal pan. These changes would fit into the category “improved.”  It is more important for a product to be perceived as new and improved than for it to really be new and improved. There have been times when these titles have been used to grossly manipulate consumers.  Have you ever bought a box of cereal that proudly proclaimed “NEW!” only to discover that what was new was that the box had less cereal in it? That was a new change, but not one that benefited the buyer.

This mid-2000s Sunbeam has a “new” shape very different from the rectangular boxes of the first machines.

Although the design of bread makers has remained the same, there have been tweaks over the years that would fit in new and improved categories.  A very common one was adding more programs.  Different bread types may do better with different rise or bake times, but how many are really necessary? 

Some programs add features that are not bread-related but take advantage of a bread maker’s stirring and heating ability.  Examples include jam and yogurt-making functions.  Other programs tweak bread-making algorithms.  For instance, a whole wheat function may allow for more soaking time or a longer ferment time. 

The sweet bread function is present on just about every modern bread maker. Premier Zojirushi bread makers have memory capabilities for different programs, but did not slot in one for a sweet course.  Apparently, they felt that this was unnecessary.  Another poster (sorry, I can no longer find the post) compared all the Virtuoso Plus’s many courses to the more standard functions of the Supreme. Her finding was that there was little to no difference between breads made with a new course vs. those made with an older course.  The only outlier was the gluten-free setting. That makes sense, as gluten-free bread really isn’t a bread; it is more of a cake that uses yeast as a leavening agent.  

Manufacturing decision choices

The majority of the original breadmaker manufacturers have either ceased production or opted for cost-cutting measures.  Breadman was an innovator in bread makers. The brand is now under its third ownership. I recently tested the Breadman TR520 machine.  It makes a decent loaf of bread despite being mostly fantastic plastic.  However, it doesn’t compare in innovation or construction quality to the excellent Breadman Ultimate, which I purchased new sometime in the 1990s. 

This old Toastmaster still has what it takes to make a good loaf of bread.

There are many lower-cost Chinese brands on the market that make good bread (I have tested a bunch).  How have they been able to do this?  Cheaper components, more plastic, and the use of ODM manufacturers.  An example of a very inexpensive ODM machine is the BM1333 bread maker, which is sold worldwide under various brand names.  In the US alone, I found it rebranded as Kitchen In The Box, Rosewill, and Wolfgang Puck machines. The BM1333 makes a decent loaf of bread, and it is full-featured.  However, with regular use, it will likely last only a couple of years before being retired to a landfill (my opinion). For many, that is good enough.

The BM1333 bread maker is sold worldwide under different names. In the US, I found it sold under the Kitchen In The Box, Wolfgang Puck, and Rosewill brands. The inner workings are very basic, but it still can make a decent loaf as the base bread making technology hasn’t really changed.

A different approach

A few manufacturers have decided that quality is the way to go.  Notably, they are Panasonic, Breville (branded Sage in Europe), and Zojirushi.  From everything I can research, these machines are still being built to the high standards of the bread machines of yore. You are going to pay much more for a machine with high-quality components that was designed by that company rather than an ODM manufacturer. What do you get in return?

Is the bread better? Taste is subjective, but there is some evidence that the loaf structure is better.

Will the machine last longer?  Most certainly.

Will it have more innovative features?  Possibly, depending on the manufacturer.

What you are paying for is a machine that will probably last longer with regular use, which may offer some advantages to the loaf itself.  Yes, premium bread makers are worth the extra money, but not everyone has the extra money. Cheap bread makers offer reasonable options for cost-conscious individuals.

Breville, along with Panasonic and Zojirushi, have continued to make very high-quality machines. Naturally, you will have to pay the price to own one.

What is Zojirushi’s philosophy?

I am not a mind reader, so I can only speculate.  Zojirushi has avoided some potentially useful features, like a fruit-and-nut dispenser, while embracing others, such as the ability to write custom bread programs.  They have an overall superior build quality.  I believe they are targeting the elite customer.  That person who has a little cash to burn, who will only settle for the best. A second client would be the serious bread maker who bakes regularly and plans to keep baking for a long time. In other words, a  “Buy once, cry once” type buyer. 

Everything about Zojirushi bread makers echoes this philosophy, from the size and weight of their machines to the quality of their bread pans to the thoughtfulness of their recipe guide.  Unfortunately, Zojirushi buyers represent only a small segment of the market. A segment that will likely keep their machine for a long time. Shunning planned obsolescence puts Zojirushi at a disadvantage.

What can Zojirushi do?

Pivot on its strengths.  Use its marketing muscle. Emphasize its premium status.  Entice existing customers to upgrade.

Premium brands can command a premium price based on the perception that they are premium. At times, charging a premium price elevates a product in a customer’s perception.  A prestigious college will charge an exorbitant tuition, a T-shirt will be tagged at an astronomical price because of a graphic or logo, or a trendy restaurant will command big bucks even though it is serving the same Sysco food as the less expensive eatery down the block.

Companies can intentionally cripple their cheaper offerings to encourage upselling.  I bought my first DSLR, a Canon Digital Rebel (300D), in 2003.  That camera was the first sub-$1000 DSLR to hit the market.  In many ways, it was a clone of the much more expensive Canon 10D.  It could potentially do many of the same things as the 10D, but they were intentionally hobbled on the 300D.  If you wanted those features, you had to pony up to the much more expensive camera.

I’m not saying that Zojirushi does the above tactics.  I’m just noting them as they are common practices that manufacturers do to sell their products.  

If you have invested in a Zojirushi bread maker and use it, you are likely happy with it.  It will probably last a long time, so the need to replace it will be low, unless there is a compelling reason. Perhaps a design change that makes it look more modern, like a stainless steel case?  Maybe adding a few more features, like additional custom programs?  So many cheaper brands feature a dozen or more programs for special options like soft bread and sandwich bread.  It looks like the good people at Zojirushi took notice, but with a twist.  They still don’t have a sweet bread course, but their top-of-the-line model offers exotic options like Multigrain Bread and Vegan Bread.  Just between the two of us, how different is the program of the Multigrain Bread course from the Whole Wheat course?  And to be honest, I often make excellent bread using water and olive oil, using the Basic Bread course. That sounds like vegan bread to me.

The Zojirushi Virtuoso Plus updated the Virtuoso with a cleaner user interface. It also offered a number of new courses (programs). However, how varied are they under the hood? Your opinion may be different.

I want to emphasize that Zojirushi has valid reasons for charging more for its products than lower-cost brands.

-They do their own R and D instead of relying on an ODM manufacturer.  That is expensive.

-As a well-known brand, they do marketing.  That is expensive.

-Their components and construction seem to be of much better quality than those on less expensive machines. That is expensive.

-They maintain their own manufacturing facilities, where many other small appliance companies use third-party manufacturers. That is expensive.

-It appears that they have their own recipe testing facilities and don’t just copy and paste recipes from other sources. That is expensive.

-They invest in the entire experience.  Even their operating manuals are beautiful. That is expensive.

-They have repair facilities, where when other machines “die,” they are simply discarded. That is expensive.

-They stock replacement parts for their machines. That is expensive.

Are the Supreme and Virtuoso significantly different from each other? 

Companies use similar components across different models because it is the most cost-effective approach.  Why buy and source two different motors that do the same thing when economies of scale would tell you that it is more cost-effective to use the same component in multiple models? 

However, if a product has been on the market for quite some time, a company may make design tweaks.  Perhaps a motor shows excessive bearing wear, so a different model gets subbed in.  Maybe a heating rod can be found that is equivalent, but at a lower price.  How about making a small change in the diameter of the paddle’s mounting post for slightly better torque or durability? Usually, these changes have little significant impact on the end result unless they are implemented to correct a design problem. Additionally, some manufacturers substitute a less durable component for cost reasons or to create a planned obsolescence scenario. There is the famous story of Henry Ford sending his engineers to junkyards to see which parts of his cars were still in good shape.  It turned out that the radiators were, so he purposely designed them to fail sooner. However, cheapening products would be contrary to Zojirushi’s philosophy of designing high-quality products.

Available specifications suggest a strong similarity between the Supreme and Virtuoso machines. Their motors are the same wattage; their heating capabilities are very similar (600 vs 640 watts); their pan mounting mechanisms are identical; and so forth. 

So are you saying that they are the same machine?

No, just looking at the two will show you that they are similar in design, but hardly identical. The Virtuosos is larger and bulkier. The lid is completely different, and the bottom heating element is configured differently.  The control interface differs, as do several design and operating tweaks.  That said, they are both very high-quality pieces of kit with many similarities. 

Here is a Zojirushi Supreme flanked by a Virtuoso Plus and a Virtuoso. It is clearly smaller but carries many of the design cues from its more premium relatives.

Mike, can you finally talk about that lid heater?

In my September 17, 2025, blog post, I stated that the lid heater offered a marginal improvement in overall browning compared to bread made in a Supreme bread maker.  I didn’t find the lid heater compelling enough to upgrade on its own, in my opinion.  

Every bread maker has a way to brown the top of their loaves. All bread makers use an inner metal lid to capture heat and radiate it back to the top of the loaf. Different bread makers achieve top browning through one or more additional methods:

  1. A single heating element is located at the bottom of a bread maker. Heat from that element rises and is drawn upward by a vent in the lid.  

This is an example from the Breadman Ultimate. Clearly, this very simple system can brown the tops of a loaf. This is a very common method for top-browning.

  • Slots are opened in the top separator between the oven pan and the outer wall of the bread maker.  Corresponding slots are made in the lid of the bread maker.  Air heated in this space rises passively and is channeled into the lid. This is the method the Supreme utilizes. It is combined with option #1.

This Panasonic uses slits between its oven and outer walls to direct heat to the lid. This is likely the most common way bread makers brown the top of loaves, and it does a good job. The Zojirushi Supreme also uses this method.

Here you can see the Zojirushi Supreme in action. It has made a beautiful loaf.

  • Two separate heating rods are incorporated at different levels of the bread pan to improve temperature uniformity in the bread oven. Additionally, option #1 and option #2 are also incorporated.

This Rosewill unit incorporates twin heating elements. In addition, it also uses methods #1 and #2.

Another beautiful loaf. I don’t see a particular advantage to the baking process/top browning compared to the other methods listed above. However, Rosewill notes that it bakes a bit faster using this two-heating-element design.

  • A small accessory fan is incorporated to circulate and mix the air in a style similar to a convection oven. Additionally, option #1 (and sometimes #2) is used in this configuration.

This Cuisinart unit uses a small fan to turn its oven into a convection oven. It also uses method #1. The idea of using a fan isn’t new, Oster had a machine in the 1990s that had a convection fan.

  • A secondary heater can be placed in the lid of the bread maker to help brown the top of the loaf. This is what the Virtuoso does. Option #1 is also utilized, and is likely the main source of top browning.

The Zojirushi Virtuosos (Plus) uses a 40 watt heater in its lid plus the method used in #1.

The Plus does a nice job browning the top of a loaf, but is it objectively better than the other methods?

Mike, do you think that Zojirushi deliberately made the Supreme’s top browning capabilities worse to sell more Virtuoso machines?

No, that would be contrary to their branding.  Anyway, if you can buy a decent Chinese bread maker for less than $100 that browns the tops of breads perfectly well, it would not be in Zojirushi’s best interest to make a $350 bread maker that performs poorly.  However, I’m getting ahead of myself.  I need to construct an experiment to demonstrate whether my hypothesis is correct or incorrect.

The hypothesis

The Zojirushi Supreme does an acceptable job in browning the tops of bread.

We are interested in comparing options 2 and 5.  Also, why isn’t option 5 used by other manufacturers?  The most obvious answer is that options 1-4 provide sufficient browning, often at a lower cost. However, other issues are at play.  Let’s explore some of them:

The heater in a Supreme has a power rating of 600 watts.  The bottom heater in a Virtusos is 600 watts, while the top heater is only 40 watts.  That is roughly a 6% increase in heating power.  In other words, the top heater provides a heat increase roughly equivalent to a 40-watt refrigerator/appliance light bulb.  An Easy-Bake oven requires a 100-watt light bulb to bake a tiny, thin cake in a minuscule oven. The average mid-sized slow cooker uses between 150 and 200 watts.  Forty watts does not provide much heat, only about 136 BTUs in an hour, compared to the 600-watt heater, which produces 2027 BTUs in an hour (almost 15 times more heat).  The majority of any browning action will be accomplished by the main heating element, not by the extremely puny 40-watt lid heater. It’s possible the designers realized the additional size/build of the Virtuoso needed that extra small boost.

You can see from this specification sheet that the Virtuoso model’s top heater is a very small 40 watts, and that most of the baking is done by the main 600-watt heater.

The power requirements for the Supreme are similar to the Virtuoso, with a 100 watt motor and a 600 watt main heater.

You may ask why Zojirushi didn’t use a bigger lid heater?  I can only speculate, as a larger heater would certainly have a greater impact on top browning. However, doing so presents engineering problems:

  1. A powerful top heater may make it more difficult for end users to use recipes that have not been specifically calibrated for it.
  2. A powerful top heater could pose a fire hazard if the dough came into contact with the lid.
  3. A powerful top heater could melt the plastic lid.  If the lid were changed to metal, it would then become a burn hazard (users touch the lid a lot). If extra insulation were added to the lid, it would increase the lid’s cost and make the unit even bulkier. The Zo’s are already huge; few people desire an even bulkier bread maker.  Additionally, adding insulation would likely require a redesign of the entire unit, resulting in greater expense with little actual performance gain. Remember, I have already shown that simpler designs produce nicely brown breads. 

What can be expected from a light-bulb-level heater that adds 6% more heat?  Well, hmm.. Perhaps a slight increase in even browning.

The experiment and choice of test equipment

The original Virtuoso and the Supreme list detailed timing information for their courses.  For white bread, they are very similar, with slightly longer fermenting times being used by the Supreme.  There is also a slight variance in the amount of yeast used.  This suggests that the Virtuoso uses a slightly different fermenting temperature, but it is pretty close to those used by the Supreme. 

Why not use the newest Virtuoso Plus, which I also have?  The Virtuoso Plus manual removes precise course time information.  Why would they remove such information?  It’s possible that several of the new courses are very similar to each other. Was the addition of some of these courses based on adding useful features, or was it a marketing decision?  I don’t know.

The Original Virtuoso includes timing details about each cycle. Very useful information if you want to write a custom course (program).

The Virtuoso Plus eliminates this information.

I always weigh my bulk ingredients, but measure light ingredients like salt and yeast.  I believe the degree of error of kitchen scales is significant when weighing items under 10 grams. However, I do possess another scale that registers with a 10-milligram resolution (0.01 grams).  For this experiment, I’ll weigh any ingredient under 15 grams using that scale rather than measuring spoons. Additionally, I have checked the accuracy of both scales using standardized weights. They are home-use scales, not lab equipment. However, they are both accurate enough for this test.

I used a precision scale for any ingredient that weighed under 15 grams. This scale has a resolution of 0.01 grams (10 miligrams).

I’ll use Zo’s white bread loaf as listed in their manuals.  The only difference in the recipe in the two manuals is a tiny change in the amount of active yeast. This is likely due to the slightly different fermenting temperatures of the Virtuoso.  

I don’t have access to an instrument-grade colorimeter, so I made my own manual one. It will act as the browning standard for this experiment.  Due to design limitations, its resolution is set in 10% increments.

I didn’t have access to a colorimeter, so I made this manual one so I had a physical standard to compare the bread tops from the Supreme and Virtuoso machines.

Lastly, the breads will be made simultaneously to negate any environmental differences.

Let’s begin!

Let the experiment begin!

Both machines were set to the basic course, medium crust, with preheat on.

The standard ingredient loading protocol was followed, and each bread pan was loaded identically. Ingredients were the same, except for a slight variation in the yeast per each manual’s instructions. The Virtuoso may have a slightly higher fermenting temperature.

Here we have the loaf from the Zojirushi Virtuoso. I would say that the level of browness is around 45%. Note the camel hump pattern which is common with two paddle machines.

Here is the loaf from the Zojirushi Supreme. The top of the loaf is uneven, which (in my experience) can happen with any bread maker, including the Virtuoso. The general darkness is also around 45%. However, there are some areas that are closer to 50%. I think this is due to the unevenness of the loaf’s top. However, it may be due to the browning method, so a purchaser should take that into consideration, though it does not affect the quality of the bread produced. With that said, I have baked Supreme loaves with evenly browned tops and Virtuoso loaves with unevenly browned tops.

Discussion and Conclusion

This experiment shows that the Supreme is capable of browning the tops of bread baked in it. I believe the uneven browning is due to the loaf’s unevenness, as an earlier photo of a loaf baked (see above) shows perfectly even browning.

I have also shown that there are multiple ways to achieve top browning, and they all seem to work well. Why one designer choses one over the other is unclear. Perhaps the shape of the bread pan requires it, or the size of the machine, or some other unknown problem that the designer was trying to solve.

It is also important to recognize the commenters’ observations and to assume they are valid. She clearly had a very different experience, and that experience went well beyond novice error (20 years of use). Some possibilities include:

-She had a very early machine that was programmed differently.

-She had a defective machine.

-She has a different standard than mine. I’m a guy who eats bread. If it looks like bread and it is baked through, I’m happy. I have been baking bread for almost 45 years, using everything from a food processor to a KA to a Bosch Universal. I have been using bread makers for over 37 years. Despite all that, I would not consider myself an expert baker. Generally, I make bread, and people eat it. That is as far as it goes.

I did this experiment for my own interest. But I also did it for other Zojirushi Supreme users. Many have the X20 and C20 versions of these machines. I think this experiment shows that the Zojirushi Supreme can make an excellent loaf of bread. That makes sense. Why would anyone spend $350 for a Supreme that didn’t work well when you can buy a brand new Chinese bread maker that works great for around $50?

I’m not saying that the Supreme and the Virtuoso (Plus) models are the same. The Virtuoso models have further refinements, and those refinements may be what some users want. I’m just saying that they are both great machines. If you are a Supreme owner, be proud. You own a superior appliance.

I welcome others to run this experiment if they have both machines. If there was a pattern of difference, we could explore this topic more and perhaps come up with a reason for that difference.

It is important to explore any contrary opinion using critical thinking. So many people formulate opinions on just about everything based on limited information or others’ opinions. This is off topic, but I think that it is important enough to emphasize that if something doesn’t hit you right, it is easy to investigate further. The other day, I was assaulted by advice-giving “doctor” videos on YouTube. As a doctor, I could easily tell that what they were saying was inaccurate and misleading. It turns out these very real-looking doctors were created by AI. They were totally fake. Please don’t be influenced by one-sided arguments or groups/individuals who are manipulating you for their own ends. You deserve more than that. OK, I’ll get off my soapbox now.

Peace

Mike

bread makers, bread making, frugal cooking, frugal living, Uncategorized

Buying A Breadmaker, Part II-Hopefully, the final chapter!

What bread maker should you buy?

Lately, I have been writing a lot about bread makers in this blog.  I’m sure I’ll be veering off into other topics, but this is where my interests are at the moment.

These are the questions I have been asking myself: 

Is it better to buy a used bread maker or a new one? 

Are premium bread makers worth the upcharge? 

Do premium bread makers make a better loaf?

How have I explored these questions?  I have used many, many different bread makers, some new, many used. I have made hundreds of loaves of bread of all kinds over almost 40 years (actually 37 years) of using bread makers.

I have read countless threads on Facebook, Reddit, and other sites. I have watched many YouTube videos from first-time users, experienced users, professional chefs, and even shopping channels. I have also watched as many bread maker teardown videos as I could find, including some in foreign languages. 

I was trained as a research scientist before I decided to switch teams and go to medical school.  I’m also a chronic comparer.  I have always loved comparing things to see how different designers and engineers approach the same problem, often with different objectives. Sometimes the objective is to produce the best product possible; sometimes, it is to produce a good product the cheapest way possible; and sometimes, it is to design a product that will last just long enough to satisfy the customer while promoting the purchase of a replacement product. This last category has been classified as the ensh*tification of a product. Ensh*tification seems to be a recent trend in everything from cars to washing machines.

This is a teardown of an Oster bread maker from the early 1990s. Oster was a popular mid-priced appliance brand. You can see the quality of this appliance in the solid, well-designed chassis, the large, well-protected motor, and the thick oven chamber. The average bread maker in 1990 sold between $100-$300, with premium models selling for as much as $400. Four hundred dollars in 1990 is equivalent to $992 in 2026.

Here is a teardown of the very popular Oster 5838, introduced in the early 2000s. It still has a decent motor, but it is no longer protected. There is custom housing for the electronics, so that is good. The chassis is well-engineered, but it is clearly smaller, thinner, and cheaper than the 1990 Oster example. The case is now plastic, instead of metal. Still a great machine, but its design has been scaled down.

Here is a teardown of a BM1333, an ODM machine sold under many different brands. I have used this machine, and it makes decent bread. However, the chassis has been reduced to the bare minimum, the electronics are not protected, and the motor looks small and cheap. With that said, you can often find these bread makers in the $50-$70 range in 2026. That would be between $20-$30 in 1990s money!

Can I offer you absolute answers for the above questions?  Sadly no.  Despite using many bread machines, I don’t have the resources to examine all of them, let alone multiple copies of each model.  

Any information is impacted by a phenomenon called “confirmation bias.”  Humans tend to accept information that supports their beliefs and reject information that contradicts them. Before I retired, I couldn’t tell you how many people wanted me to prescribe an inappropriate treatment because some enthusiastic influencer heralded it as “the miracle cure that doctors don’t want you to know about.” In most cases, I was able to explain to the patient why a particular treatment wasn’t in their best interest, but a few were so convinced that they assumed that I was part of the conspiracy. Alas!  I mention this because no matter what I present, some will reject it because it contradicts what they want to believe. So be it.

That said, you should use this information as only part of your decision-making process, as it does have flaws. There is only so much information I can glean indirectly.  I can tabulate on YouTube which bread machines are getting their drive belts replaced or their leaking bread pans fixed, but these are only indirect indicators, since the majority of bread makers are simply discarded when they stop working, and I am only seeing those being fixed. Once a bread maker is in the trash, its history goes with it.

DIY teardown videos do allow me to indirectly assess the quality of the components used by their visual appearance.  How big is the motor? Are the electronics protected? How good is the overall construction?  How thick is the drive belt? …and so forth. 

I have also looked at repair parts sites to see what replacement parts they offer.  They wouldn’t be selling drive belts, bread pans, and dough paddles unless people were buying them.  

To summarize, the ways I evaluate these products affect the confidence in my conclusions.  However, they are still useful, if not absolute. Consider this information as a potential data point for your own purchase journey.

Lastly, I’m not accounting for the psychological reasons of choosing one machine over another.  I’m a practical guy who believes that form should follow function.  To use a car example, I would much rather have a good ol’ reliable car than an ultra-expensive head-turner that costs 4 times as much but doesn’t improve my trip to the grocery store.  However, there are those who insist on driving their kids to school in a G-Wagon or a loaded Escalade. It is all good,  I’ll do me, and you do you.

Observation 1

Most unboxing and first-time breadmaker users will rave about their first loaves.  However, I would consider many of their results sub-par, with a high percentage of their breads being either overproofed or underproofed. 

What these videos have in common:

-The users are inexperienced.

-The users don’t check on their dough ball.

-The users sometimes don’t measure properly

-The users almost never weigh their ingredients.

Observation 2

Experienced bread makers seem to produce pretty good-looking loaves no matter which bread machine they use.  This seems to apply to many types of bread.  There are many of these experienced bakers on YouTube.  However, two stand out for making a wide range of breads with consistently excellent results.  They are Dorinda from the channel Butterfly Meadows Homestead and Robyn from the channel Robyn On The Farm.  Dorinda uses an inexpensive KBS 17-Program machine, but has also used other machines. Robyn mostly uses a Zojirushi Supreme machine, but sometimes uses other machines as well. 

What they have in common:

-They know what a dough ball is supposed to look like and check the dough ball.

-They are very familiar with how their ingredients work, and they seem to stick to those ingredient brands that they are familiar with. 

-Their many years of experience have seemed to give them an intuitive skill in the art of making bread.

Observation 3

The construction of newer economyal machines seems cheaper than that of older ones.  More plastic and thinner plastic are being used. Many newer machines are significantly lighter than older machines. 

Implication

-Plastic is cheaper than metal. That doesn’t directly affect the machine’s quality.  However, it may imply that other components may be of lesser quality. 

-A mid-range bread maker from the mid-1990s would cost (in 2026 dollars) $300-$400.  You can buy a brand-new bread maker (with some hunting) for around $40-$70 in 2026.  How is that possible? Likely due to standardized designs, cheaper components, and less R and D (one model with many secondary brands).

This Tesco BM10 machine teardown illustrates how newer, less expensive bread maker designs have reduced costs by using lower-cost components and design shortcuts. Look at how thin the wires are.

Observation 4

There are a number of videos where individuals replace a shredded drive belt on newer, less expensive machines.  Often, these machines have been used consistently multiple times a week for several years. Some older machines have easy access to the drive belt.  It seems that most newer machines (including expensive ones) require extensive disassembly to accomplish a simple belt replacement. I have not seen any belt-replacement videos for expensive machines (like a Zojirushi); however, belts for such machines are sold, suggesting that someone must be replacing them. 

Here is a drive belt from an economy machine. Check out the arrow, this belt is pretty thin.

The forces on the drive belt are tremendous when kneading dough. This takes its toll on a thin drive belt.

Here is the drive belt on a Zojirushi (premium) bread maker. It is much more robust. Could it also fail? Of course, but it is likely to last much longer than the belt shown above.

Implication

-Some less expensive machines do seem to use cheaper drive belts, which can be a point of failure.  

-When the information is provided, it seems like these machines were well used and did provide years of service before their belts failed.

-I could find no DIY videos of belt replacements in premium machines, but replacement belts are being sold, suggesting that some are failing to some degree. 

-It is likely that someone who invests in a premium machine is serious about their bread making, and that group as a whole is more likely to regularly use a bread maker than someone who casually picks up an inexpensive machine. This would be a factor to consider when comparing the reliability of an inexpensive vs. a premium machine.

Observation 5a

All the articles and videos on what is the best bread maker are flawed in many ways (mine too).  Some are outright commercials with influencers gushing about a particular bread maker that they were given for free by the manufacturer.  Some of the top five videos appear to be AI-generated and just repeat the selling points from a manufacturer’s product page. Better reviews are also limited by the number of machines that they compare. Many will throw in a Zojirushi Virtuoso, which often gains the top prize, but they don’t compare it with the lower cost Supreme (which, in many ways, is the same machine with a few less bells and whistles-and yes, I have both). When the American Test Kitchen compared the two, they preferred the Supreme because of its simpler controls, so you have that.

Observation 5b

When some reviewers test machines, they use the same recipe across all machines for consistency.  This makes sense, but it also has problems. If you look at recipes from various bread machine manuals, you may be surprised to see that different machines are designed to use different amounts of yeast. A large white bread recipe from a Welbilt AMB6000 bread maker requires one tablespoon of yeast using the basic setting, while an even larger white loaf from a Panasonic SD-R2550 uses only ¾ of a teaspoon of yeast. It would be very difficult to adequately compare these two machines using the same generic recipe. 

-If a machine isn’t compatible with a particular recipe, it will produce a loaf that is inferior to a machine that is compatible with that same recipe. That could bias a reviewer’s opinion.

Observation 5c

When some reviewers test machines, they use the specific basic white bread recipe from the manual for those particular machines. Each machine is judged on a different recipe, but a recipe that the manufacturer felt was best for that machine. This makes sense, but it also has problems.  Case in point:  I sometimes make bread at my sister’s house using her older Breadman Plus breadmaker (a good machine).  In one instance, I made a very nice loaf, but my sister thought that it was rather “meh” in flavor.  On another day, I used a different recipe in the same machine, and she thought that that loaf was fantastic.  Both looked the same. What was the difference?  The second loaf had twice as much sugar!  

-Different recipes will have different flavor profiles, which can bias a judge’s opinion. 

Observation 6

I have observed that older used machines are more likely to over-proof bread, and some will also over-brown a loaf.

Here is an Oster 5838 (mid-range) breadmaker from the early 2000s. It can still make a great loaf of bread, but I had to do a little tweaking to convince it to do so. I’ll sometimes take a photo of my adjustments to a recipe so my retired brain doesn’t have to remember my alchemy.

-Some of the machines that I use are close to 30 years old.  It is shocking that a 30-year-old home appliance would even work.  When a machine is both overproofing and over-browning, the thermostat may be off. This can often be corrected by using a little less yeast and the light crust setting on the machine. 

-What if a machine is overproofing, but not over-browning? If you have been baking for a long time, you likely have noticed that the difference between active and instant yeast has narrowed over the last 30 years. If a machine were calibrated for the active yeast of the 1990s, it could possibly overproof using 2026 yeast.  The solution is to cut back on the yeast, typically starting at a ¼ teaspoon reduction.  

Observation 7

There does seem to be a reduction in the quality of bread machine components over time.  Tear-down videos of older breadmakers show very robust components, especially the motors.  Tear-downs that I have seen of newer Panasonic and Zojirushi machines also have robust components.  Teardowns of current economy machines vary; some have robust motors, while others have smaller, cheaper-looking motors.  

-The motor is a visual item that I can assess on a video.  It is likely that if a manufacturer is using a cheaper motor, they are economizing in other ways, for instance, by using lower-quality components on the unit’s computer board.  Cheaper components will fail more quickly than higher-tolerance ones.  

This is a teardown of a Panasonic SD 256 introduced somewhere around 2010. Man, look at this quality. Strong motor, fat drive belt, beautiful chassis, highly protected electronics, and so on. This is why you are paying hundreds for this machine, and it why you pay hundreds for other premium machines. Cheap bread makers can make excellent loaves of bread, I have used dozens of them. But a premium machine is built to last. That is why I can still use a quality machine from the early 1990s in 2026. It is unlikely that I will be able to use a cheap 2026 machine in 2056!

I don’t want to leave the Zojirushi fans out. Here is the drive mechanism for a Zojirushi unit. It looks solid enough to be used in a Mac truck. This is also a premium product.

Observation 8

Bread pans seem thinner in economy machines than in older or premium machines.

-This doesn’t seem to impact the final loaf.  However, I’m concerned that the non-stick coating may also be thinner, which could affect a bread pan’s longevity. 

Observation 9

With heavy use, bread pans can fail, often leaking, and bread paddles can strip.

-This occurs with both economy brands and premium brands.  This is normal wear and tear, but it should be considered if a used machine appears to have been well-used.

Observation 10

With economy brands, drive belts fail more than with premium brands based on the number of repair videos on YouTube.  In premium brands, drive mechanisms can fail, as shown in YouTube videos. 

-It would appear that premium brands use higher-quality belts, but mixing systems in these machines can be subject to malfunctions. 

Observation 11

There has been a race to differentiate bread makers based on the number of functions.  Newer bread makers are becoming more versatile by offering options like yogurt-making and stir-frying.  

-Although some may find some of these additional features useful, they are not part of the core bread-making functions.

Observation 12

Some machines seem to be more flexible and adaptable to outside recipes.  Other machines are picky with recipes.

-Most premium machines that I have tested tend to be a bit more flexible when using different recipes.  However, there are a number of economy machines that are also flexible.  The KBS 17 function machine comes to mind. A premium machine manufacturer invests in R&D to tweak their machines for specific regions.  

The yeast potency from one region of the world may differ from that used elsewhere.  A bread machine calibrated for an Asian market may not work as well as one specifically programmed for a US market in that market. However, with a little experimenting, you can get most bread makers to behave.

Observation 13

Bread pans can be deceptive.  Many economy 2-pound horizontal bread makers produce a 1.5-pound, normally shaped loaf or a 2-pound, oddly tall loaf.  Premium horizontal pan machines (both 1- and 2-paddle models) tend to have bread pans that are slightly larger, producing a more normal (but still not classic) two-pound loaf.

Here is a 2-pound loaf from a mid-priced Cusinart bread maker. This is a perfectly fine loaf, but it is oddly tall. However, if you make a 1.5 pound loaf in this machine you will get a more traditional looking bread.

Here is the teardown of the above Cusinart machine. The design and quality are not bad, certainly better than the BM1333 shown at the top of this post. However, it is not nearly as good as a premium machine, which is reflected in its lower price.

-I find that it is more realistic to make a 1.5-pound loaf in many economy machines if I want a normal-looking loaf.  I have better success making 2-pound, aesthetically pleasing loaves in premium machines, as the larger pans create a more traditionally shaped loaf.  Note, there are a number of two-paddle economy machines on the market that will give you a more normal-shaped 2-pound bread, too.  

Observation 14

A trend in breadmakers is to have more and more bread programs.

-This seems to be a way to differentiate models, but it may have limited utility. There may be a difference between a basic cycle and a whole wheat cycle, but how much real difference is there between a whole wheat cycle vs. a whole grain cycle?  

Observation 15

Older machines may lack features common in newer ones. I have used older machines that don’t have a nut/fruit “ding” reminder or even an end-of-cycle alert.  Some older machines may not have a power-failure feature, which restarts the machine from where it left off during a brief power outage. 

-All of these issues have workarounds, but they are less convenient. 

Observation 16

There are a few videos and posts in which professional bakers tested a very limited number of machines.  They typically cite that the premium machines make a technically better loaf of bread.  However, that difference is marginal. 

-They are often basing their opinion on the structure of the loaf, but still say that the economyal machines produce a pleasant,  acceptable loaf.

Observation 17

Reseller platforms like eBay and even Facebook Marketplace appear to inflate the price of used bread makers.  When shipping is added, some can be as expensive as a new, fully featured machine. 

-It is imperative to be a savvy shopper when buying a used machine.  Many bread makers have a long lifespan, but they were never built to last through the ages. A very old machine with an inflated price tag and a high shipping fee is no bargain.

The Bottom Line

Consider the above observations and your own research to formulate the best decision for you.

  1. It is surprising how well old thrift store machines can work. You can often find a bread maker for less than $10 with a little hunting.  I wrote about what to look for in my last post.  Read that article for more information. Taking a reasonable risk on a machine that costs $20 or less is… well, reasonable.
  2. Facebook Marketplace or eBay are often the places to find used premium machines, as they seem to have evaporated from thrift stores. However, expect to pay considerably more than $20.  It is reasonable to pay about 50% of the retail price for a used premium machine in very good to excellent condition.
  3. Panasonic makes excellent machines, but resellers don’t view them the same way they do a Zojirushi unit.  You may be able to find a good older Panasonic at a thrift store at a great price.
  4. I have seen ancient Zojirushi models being sold on eBay for insanely high prices.  Zo’s are built very well, but they are still built to consumer standards.  Buying a very old model from many years ago is only worth it if you can score one for a good price.
  5. I have used both versions of the Zojirushi Virtuoso (Virtuoso and Plus) and the Supreme models (X20 and C20).  They are all great.  Unless you have exceptional needs, the Supreme model offers better value, with performance similar to the Virtuoso in many instances. 
  6. There are a number of economy machines that work very well and bake great bread.  Many of these machines are made by ODM (original design manufacturer) companies and sold under different brand names. For instance, the BM1333 bread maker is sold under the Kitchen In The Box, Rosewill, Tesco, K-Mart, Aumate, Anko, Lotus, Gamit, and likely other brand names worldwide. Identical but rebranded machines that can vary considerably in price.  Shop around for the best value.
  7. Since many economy brands use ODM machines built by different ODM companies, it is possible to find a brand with one model that is excellent, with another model only being so-so.  
  8. There are some objective criteria for what constitutes a good loaf of bread, but taste criteria are often personal preferences.  When experts compare high-end machines with economy machines, they may objectively prefer the high-end loaf. But that is often based on the bread’s physical structure. However, the same experts often say that the economy machine produces a good loaf, just not as excellent as the premium machine. Most of us would not notice the difference.

I believe this Welbilt ABM 6000 machine was marketed in the mid-1990s based on its display/control panel characteristics. This bread maker is built like a tank and produces absolutely beautiful bread in 2026.

Here is a slice of bread from the Welbilt; it is as technically good as a slice from one of today’s premium bread makers, and it was delicious. Excuse my socks being in the shot!

So, what should you buy?

  1. If you are on a budget or just toying with the idea of making your own bread, consider a thrift-store machine.  The investment is low.  I have used many of these bread makers, and if you follow my purchasing guidelines from my previous post, you are stacking the odds in your favor.  I have been able to get every machine that I have ever tested to make a decent loaf of bread, with one exception: a DOA (dead on arrival) machine that I returned to Amazon. However, I have had to tweak some recipes to achieve acceptable results with some models.
  2. If you already have an old machine, consider resurrecting it from the basement before buying a new one. It is a great place to start and may be all that you need.  Additionally, it is easy to replace a stripped kneading paddle or leaky bucket, and if you are moderately handy,  you can probably change out a drive belt if needed. 
  3. If you are a more experienced baker looking to check out bread-making machines, consider one of the many excellent economy machines.  Many make wonderful bread.
  4. If you know you are committed to bread-making and want a machine that will likely last, go with a premium brand such as Zojirushi, Breville, or Panasonic.  Different brands have different features, but they all seem to be built like tanks and shriek quality. 
  5. If you want to go with the Zojirushi brand and make typical breads, consider the excellent Supreme model. It is more similar to their top-of-the-line Virtuoso line than different.
  6. If you want to go with the Zojirushi brand but only the best will do, or if you have special wants like a built-in gluten-free program, consider the Virtuoso Plus. It is top-of-the-line, but you will be paying for that status.
  7. If you only use your machine to knead and ferment dough, and then bake your bread in the oven, most any working machine will do the job, from a $5 thrift-store find to a $500 premium brand.
  8. If you only use your machine for kneading and fermenting dough, you may want to consider a Chinese dough maker. Depending on their bowl size, they can make enough dough for 2-4 loaves at a time.  These machines are inexpensive and function similarly to bread makers but without the specific programs and baking features. 

Here is a decent loaf from a BM1333 bread maker. The machine isn’t built to last through the ages, but it is very inexpensive. It can introduce you to using a bread maker, and it will likely work for several years or more.

This Osipoto bread maker is inexpensive, but it does a very good job making bread. It also seems to be a bit more flexible when using recipes derived from sources outside of its instruction manual.

You don’t hear as much about Breville bread makers in the states, but Breville makes premium products. This single paddle machine has a bread pan that is a bit larger than those on economy machines so its bread has a more traditional look. This loaf was excellent and delicious!

Here is a wonderful loaf of bread made in a premium Zojirushi Supreme. Less expensive bread makers can also make an excellent loaf of bread. The increased cost of the Zojirushi is warranted due to the significantly better build quality.

Here we have the top-of-the-line Zojirushi Virtuoso Plus. As far as I can discern, the mechanics are the same as a Zojirushi Supreme with the addition of a top-heater, a different control interface, and a micro-switch. It is also possible that additional memory has been added to allow for more custom programs, or as Zojirushi calls them, “courses.” I have both the Virtuoso Plus and the earlier Virtuoso. If you want the niceties of the Plus, but at a bargain price, consider a used Virtuoso. Beyond the interface, the main difference between the two is the additional courses. In my opinion, some of the additional courses are a bit… hmm, gimmicky. However, your opinion may be different. As always, you do you.

Peace, and happy bread making!

Mike

Images are either my own or screenshots from YouTube creators.  All images are used for educational purposes only. 

bread makers, bread making, frugal cooking, frugal living, Uncategorized

A Very Comprehensive Guide To Buying A Used Bread Maker.

If you have been reading my blog, you know that I’m a chronic comparer.  I take great pleasure in seeing how a similar item or problem can be approached in different ways.  Variation is the essence of creativity; variation sometimes improves a product, and at other times it does the opposite. 

My habit of comparing things is lifelong. When I was a pre-school kid, I had no resources, so I collected and compared pencils. You would think that all pencils are alike, but they are not.  When I got a little older, I did the same thing with pens.  Why pens?  For the same reason as pencils.  They were inexpensive and varied by brand. 

Over the years, I have compared many things.  A few years ago, I compared many blood pressure cuffs and found most of them somewhat inaccurate, with the expensive ones not much better than the cheap ones.  A note about home blood pressure cuffs: although they’re not as precise as those in the doctor’s office, they still provide valuable information.  If your doctor wants you to record your blood pressure at home, please do.

It must sound funny to some readers that a person would devote energy to such trivial pursuits, but my chronic habit of comparing is harmless. It used to bug my wife, as it made little sense to her. To be frank, it makes little sense to me, but I love doing it. My wife now understands how much enjoyment my habit gives me, so she now accepts me for who I am.  Interestingly, this strange interest has benefited me throughout my life, as I am able to examine things with a critical eye trained since childhood.  It is easy for me to evaluate what is an important change vs. one that is just fluff. 

So why compare bread makers? I love gadgets, and few things are more gadgety than kitchen appliances. Most kitchen appliances are simple machines that need to differentiate themselves from one another.  Sometimes this is done by improving the unit’s quality.  For instance, a stand mixer may have a more powerful motor and an all-metal housing.  Sometimes this is done by fluff.  Using the same example, a stand mixer may come in a variety of colors. 

I have been comparing bread makers since the late 1980s, with my first purchase being a Sanyo that made a one-pound loaf.  Bread makers are interesting devices, as they are simple in design, consisting of a motor, a heating element, a thermostat, and a control board with a display and buttons.  All bread makers have these components, so why are some new ones $70 and others $500? Partially, this is due to brand recognition, but the price increase is also due to the level of construction, the feature set, and the quality of the components.  I’ll talk more about that later.

I have been able to coax just about any bread maker into making a nice loaf, but each has its quirks.  However, to quote Father Flanagan, the founder of Boys Town, “There is no such thing as a bad bread maker.”  Well, I think I almost got that famous quote right.  With that said, some do this with fewer adjustments than others.

My wife knows me and thoughtfully found a used bread maker, which she cleaned up for my birthday. This old Oster had a tendency to overproof, but with a little tweaking and some basic food chemistry, I was able to coax it back to its former greatness. My wife told me that she paid $10 for this gem.

It is surprising how robust bread makers are.  I have used many that were sold in the 1990s that are fully usable in 2026.  How many other small appliances can say that?  Perhaps a KitchenAid mixer, but that is about it. 

I picked up this used bread machine for $5.99. It was produced sometime during the 1990s, and it still works great today!

Are the older bread makers built better than the newer ones?  I can’t say for sure, but it would seem so on first blush. Many older units are made of solid metal and have a heavy, quality feel.  New premium brands continue this tradition, but many newer, less expensive bread makers are lightweights.  Does that impact their longevity?  There are no MTF (mean time failure) rates available on bread makers for end users to peruse. However, a lighter machine could suggest lighter-duty components, such as the motor and the drive belt. 

Since I have been unable to obtain actual statistical data on bread maker failures, I have had to use softer data.  This is what I know:  In a heavily used bread maker, the first component that is likely to go is the paddle.  Paddles are made of aluminum, a soft metal, and with heavy use, they tend to strip.  The next component to break is often the bread pan, which has several failure points, including the non-stick coating, the paddle assembly, and the seal around that mechanism.

The motor of a bread maker connects to the paddle assembly via a tough drive belt.  I have read reports that lower-cost bread makers’ belts will strip under heavy use, and I have also read that the premium Zojirushi brand is built with an extra-thick, strong drive belt.  

I bought up this used Zojirushi at a reasonable price. It is a quality machine that runs like new today.

Replacement belts are available for many bread makers, but installing one requires extensive disassembly. There are several YouTube videos where YouTubers have replaced a belt and restored their broken bread maker.

Naturally, any other component on a bread maker can fail, from displays, to buttons, to computer boards, to the heating element.  However, these seem less likely to do so.

How to test a used bread maker.

Ideally, the best thing you can do is to bake a loaf of bread, but that isn’t going to happen with a used purchase. You can run some basic tests to tell you whether a machine is likely to work.

  1. Check for obvious signs of severe wear and tear.  Make sure that the baking pan and paddle are present and in reasonably good condition. They don’t have to be perfect.
  2. Plug in the machine.  Make sure its display lights up.
  3. Press every button to make sure that they work.
  4. Press the cake/quick bread cycle.  The kneading paddle should start up.  If the machine doesn’t have a cake cycle, press the dough cycle.  This second option can be a little tricky, as some bread machines have a rest period to allow ingredients to reach an optimal temperature, and they can appear inoperable during that time.  Note: If you hear abnormally loud squeaking when the paddle is moving, the machine has failed, and move on. On most machines, the paddle starts and stops repeatedly; this is normal. The goal of this test is to see if the motor mechanism works; you only need to run it for about 30 seconds. Cancel the cycle by long-pressing the stop or cancel button, then move on to the next test.
  5. If the bread maker has a bake-only cycle, press it and wait a minute or two to see if the heating element starts to warm.  If both #4 and #5 work properly, the bread maker has passed a basic electrical/mechanical test. Long-press stop or cancel to end this cycle and move on.
  6. Look for obvious signs of misuse.  The stainless steel on newer bread makers is very thin, so don’t be discouraged by small dents.  However, such damage should lower the asking price.  However, if a machine has been clearly abused, give it a pass.
  7. Many machines at thrift stores are pretty grubby, but most will clean up well with soap/water and a bit of effort.
  8. It is possible to buy new paddles and even bread pans for selected machines, but some can be pricey, so be aware. 

What size loaf should you consider?

A machine that can make both a 1.5-pound and a 2-pound loaf is ideal.  But a machine with a maximum loaf size of 1.5 pounds can also do the job. Some machines make only a one-pound loaf.  That size can be limiting, but it may be adequate for a single person or a couple with low bread needs. 

Vertical or horizontal loaf?

Most modern bread makers produce a horizontal loaf that looks like a typical loaf of bread when making a 1.5-pound loaf, but can make a very tall yet horizontal 2-pound loaf. 

Some bread machines have a longer horizontal pan that has two kneading paddles. These tend to produce a more traditional loaf.

Some bread machines produce a vertical bread tower.  Cutting perpendicular to the loaf creates a slice that resembles some commercial sandwich breads.  I used to have negative feelings about these machines, but I have come to appreciate them.  The loaf may not be as aesthetically pleasing as a horizontal loaf, but in many ways, it produces a more practical slice of bread for sandwiches and toast.

What cycles are important to have?

Less than you think.  You need a basic/white bread cycle that allows you to choose loaf size and crust color.  This cycle can be used to make many types of bread.

Many machines have a whole wheat cycle that may allow for extra kneading or a slightly longer rise time.  If your machine doesn’t have this feature, you can still make whole wheat bread using the basic cycle.

Many machines have a fruit/sweet cycle that may bake a loaf at a slightly lower temperature, as sugary breads tend to brown quickly.  However, if you don’t have this cycle, you can still succeed with the basic cycle.

A dough cycle is very useful, as most will knead and ferment bread dough, which can then be removed to form and bake in your regular oven.  Think pizza, dinner rolls, and the like.

Many machines have a quick loaf cycle that bakes bread in record time. However, a quicker ferment often results in a less flavorful bread with a poorer texture.  I don’t think I have ever used a quick cycle on a bread machine.

Many machines feature a dozen or more cycles, but most are slight variations of the above cycles.  You may find them useful, but I typically don’t

Many newer machines have a gluten-free cycle that may or may not be useful for making gluten-free bread.  I don’t make gluten-free bread, but I have explored this topic, and it seems that some gluten-free users like using the gluten-free cycle, while others use the basic bread setting. If I had Celiac Disease, I probably would opt for a machine with a gluten-free cycle just to have that option.

Extra Features

Some bread makers have features ranging from a fruit-and-nut dispenser to dual heating elements to very fancy displays. Most of these features are unnecessary.  You may find some handy, but if you don’t have them, you can still produce a good loaf of bread.

Programmability

Most machines have fixed programs; some machines allow you to change some parameters of a program, some have additional programs that do a singular function, like kneading or baking, and some machines permit you to write a complete custom program that allows you to control every aspect of the bread-making process from start to finish.  

If you have a machine that is working up to spec and plan to make standard breads, like white, whole wheat, and raisin.  You don’t need programmability.

I have used a number of programmable machines and have made hundreds of loaves of bread, including many specialty breads, without ever needing to customize or write a program. One exception may be a used machine that is slightly off calibration.  If you had such a machine, the ability to program various parts of a baking program may be useful. With that said, I have used machines with slight calibration issues and simply adjusted the yeast or made other easy recipe fixes to achieve a good result.  

What has my experience been in buying used machines?

The least expensive place to buy a used machine is a thrift store, where you can often score one for under $10.  Next would be Facebook Marketplace. There are some great deals to be found on Marketplace, but you will also find resellers who buy thrift store machines and then jack up the price.  eBay is also a viable option, but it usually has the highest prices, plus shipping. However, eBay is often where you can find premium used machines, such as Zojirushi models. Amazon sometimes sells refurbished and used machines via affiliate sellers. 

This thrift store special looks pretty grubby, but she was less than $5. I had to rescue her!

A little soap, a little water, and a little elbow grease and she is as good as new!

I have purchased machines from all four venues.  Thrifted machines are often very grubby, but typically clean up well with some soap and water. Marketplace machines are usually cleaner, and Marketplace often has newer machines than thrift stores.  EBay is variable, but typically these machines are cleaned up and tested in a rudimentary way.  The one used machine I bought from Amazon looked brand new, but it was the only one that was D.O.A. Luckily, Amazon has a good return policy. 

When possible, I follow the above testing rules.  I consider machines under $20 to be a casual purchase, and as long as they seem to be working, I’ll buy them.  If a seller expects a high price, I expect the machine to be working at factory specs. 

What is the number one problem I find with used machines?

The number one issue that I find with used machines is a slight temperature miscalibration.  This usually means the machine is running slightly higher than normal, which can lead to overproofing and, sometimes, a darker crust. I wrote an entire post on how to deal with overproofing (see my March 9, 2025 post). You can always use a lighter crust setting if your crust is too dark, or take your bread out 5 minutes before the bake cycle ends. 

Once I know a particular machine’s quirks, temperature miscalibrations become a non-issue.

I have seen more minor temperature miscalibration issues with used Cuisinart machines than with other brands. However, I have also seen these problems with a newer KBS machine, a very old Breadman machine, and a very old Oster machine. I can make excellent bread in all of these machines with just minor recipe tweaks. What tweaking?  Again, see my post from March 9, 2026, for exhaustive details.

All the thrifted Cuisinart machines I have tried tend to overproof, likely because their thermostats are slightly mis-calibrated. However, with a little tweaking, I can get them to behave. In this case, all I had to do was reduce the yeast by 1/4 of a teaspoon.

Another issue

I have found a few machines (usually newer ones) that seem to have been programmed for a different market.  These machines can be used successfully, but they can be a pain, as each type of bread requires some trial and error.  These problems have occurred with bread makers from companies that also sell some excellent machines, so it is difficult for me to give advice on brands to avoid.

In-house, OEM, and OED manufacturing

Zojirushi designs its bread makers and has its own manufacturing facilities.  Other premium brands design their bread makers, but then have an OEM manufacturer build them.  A more recent trend involves OED manufacturers. These third-party companies not only build a product, but they also design it.  That is why you may find nearly identical bread makers sold under several different brands.  A company may sell an awesome machine alongside a so-so model, as the models may have come from two completely different OED manufacturers.

I bought a nice, lesser-known KBS machine for under $100, and found the exact same machine selling for over $200 under a different brand name at a different store. 

What brands to consider?

Premium brands like Zojirushi, Breville, and Panasonic are built very well and may last longer than those from a more price-conscious brand.  I have a Zojurushi Supreme BBCC-X20 from around 2008.  This almost 20-year-old machine was purchased used and runs like a new machine. I also have a Panasonic SD-150 bread maker that was purchased new in the 1990s, and it works flawlessly in 2026. 

Here is a Zojirushi Virtuoso (top-of-the-line) that I picked up for $70. You may think that is a lot of money for a used machine, but these bread makers retain their value. In fact, the price was low. It works perfectly, but it has some superficial dents, which lowered its resale value.

Every once in a while, I see a post from someone who scored a Zojirushi, Panasonic, or Breville machine for next to nothing.  However, these desirable machines are often picked up by resellers and up-charged on sites like eBay.com or sold on ShopGoodwill.com. With that said, I have bought a couple of premium machines on eBay at a reasonable (not bargain) price, and you can too if you are patient and catch the right deal. When it comes to eBay, always check the shipping costs, as I have seen sellers list a machine at a reasonable price only to tag on an astronomical shipping fee. 

My wife bought me this Panasonic YD-150 new sometime in the 1990s. It works perfectly in 2026.

Two quality brands you can still find at thrift stores are Breadman and Regal.  Both of these brands are built very well, and I have found units from the early 1990s that run perfectly.

Oster has been making bread makers since the 1990s.  They tend to be more lightweight (more plastic), but users seem to like them.  The same can be said of Wellbuilt.  I have never tested a Wellbuilt machine, but it is not uncommon to see people using old thrifted ones on YouTube videos. I also watched videos of people happily using thrifted Sunbeam machines.  On the surface, their construction appears similar to that of an Oster unit. 

There are many other machines from the past from brands like Toshiba, Toastmaster, and even Betty Crocker.  My view is that if a machine passes the simple test I listed above and costs under $20, it is worth giving it a try.  Your mileage may vary. 

A number of newer brands have emerged, many of which seem to be made by OMD manufacturers. I have tried several KBS machines with good results; however, one KBS machine tended to overproof.  I bought that machine on Marketplace for $20, and it looked brand new. The overproofing was easily corrected with a simple recipe adjustment.  I have also tried the brands Kitchen-In-A-Box and Osipoto with good results. 

I picked up this KBS machine on Marketplace for $20. It looked brand new, but it was overproofing, which is likely why the seller wanted to get rid of it. However, all it took was reducing the yeast by 1/2 teaspoon, and it is now making great bread.

So what do I do?  I make most of my own bread and bread products.  At this point, making bread takes only 5 minutes. I often rotate my machines for no reason other than that I think it is fun.  Yes, a bit weird to think that using different bread machines is fun, but no shaming, OK?

The bottom line is that you can very likely find a working bread maker for very little cash if you shop the used market.  It is also likely that you can buy a premium used bread maker for considerably less than new if you take your time and do a little hunting. 

You likely don’t need all of the bells and whistles that some bread makers offer, as most of us will only use the machine’s basic functions.  However, you may want those additional features if you do a lot of experimenting and recipe conversion.  The vast number of bread machine users (based on my watching of dozens of YouTube bread-making videos) make one or two types of bread.  Many also use their machines to make dough.  Those who are regularly making different types of bread seem to be the exception rather than the rule. Lastly, don’t forget that you can start with a decent used bread maker to test your bread-making chops and to see if using a bread-making machine becomes part of your regular routine.  If you then get the itch for a new premium machine, you have lost little in the process.

Happy purchasing!

Mike

This is a gag photo that I sent my wife, telling her that I “accidentally” found myself in a thrift store and couldn’t leave this lonely little breadmaker. In reality, I couldn’t pass up its $5.99 price tag.

frugal cooking, frugal living, Uncategorized

Save Money, Let’s Make Some Corned Beef And Cabbage!

It is the day after St. Pat’s Day, but my wife was working yesterday, so we are having our corned beef today.

I almost didn’t use the “Save Money” tag, but I still believe it is cheaper to make this dinner at home than to go out to a restaurant. Corned beef has traditionally been a loss leader around St. Pat’s, but this year it was plenty expensive at close to $40, likely due to inflation, the Trump tariff taxes, and now the war with Iran.

Are the tariffs still a thing? I’m not sure, but prices haven’t gone down. During his first term, the US-based Whirlpool Corporation convinced Trump to impose tariffs on foreign washers and dryers, forcing them to raise prices in the US. However, Whirlpool also raised its prices (I think by $200). Guess what, those prices never went down. But I digress.

A corned beef dinner is one of the easiest dinners to make if you have a slow cooker or a pressure cooker. I often make my yearly corned beef dinner in a pressure cooker, but this year I thought I would go the slow cooker route. Why? More people have slow cookers than Instant Pots, so I felt a recipe using a slow cooker would be more useful.

I’m a big fan of slow cookers. You can buy expensive ones, and they are great. However, you can also get inexpensive ones that will do the job. In my post on 55 ways for seniors to save money on food, I mentioned that you can buy a 2-quart slow cooker for under $20. However, the slow cooker that I’m using for today’s corned beef dinner is a 6-quart one. I bought it for less than $25 a few years ago. It’s basic, but it works.

Slow cookers are famous for dump-and-go recipes, and the variety of dishes that you can make in them is amazing. There is nothing like coming home and having dinner waiting for you. If you don’t have a slow cooker, consider getting one. The higher-priced ones will include features such as timers, high-end construction, and a more precise temperature regulation. However, the cheap ones work well enough. If you have cash burning in your pocket, go with a premium brand; if not, go with a simple unit.

The recipe for corned beef in a slow cooker is simple, so I won’t list out the ingredients separately. Instead, I’ll mention them in the photos.

Add some potatoes. Red potatoes cut into chunks are traditional. However, I had these baby potatoes on hand. Wash and remove obvious blemishes, but there is no need to peel them.

Peel and cut up an onion into big chunks. Toss it into the pot.

Toss in some carrots. I’m using a bag of baby carrots, but you can also use peeled regular carrots cut into “baby sized” pieces.

I’m adding a very light dusting of some seasoned salt. You can use salt/pepper or omit any seasoning, as the corned beef is already salty. I also added a spoonful of garlic and a cut-up celery rib. All of these are totally optional. I just had them on hand.

Here is our corned beef, it is pretty large at over 4 pounds. I was going to make only half (and vacuum-seal the other half), but my daughter will be here over the weekend, and she loves the hash I make from the leftovers.

Put the corned beef in fat side up. Sprinkle the included pickling spices over the corned beef.

The jury is out on whether you should rinse the corned beef or not. I choose to rinse it. Fill the slow cooker to the top edge of the corned beef with liquid. Some use broth, some use water plus beer, I’m just using water today. The pot was so full that I could only get the water halfway up the corned beef. That will have to do.

How do I make the leftover hash? I put chunks of corned beef and the remaining potatoes and carrots in a food processor and pulse for a few seconds. I’ll fry the resulting hash and serve it with some sunny-side-up eggs and hot toast made from my homemade bread. Delicious!

Ready to go! Oh, why the cookie sheet? The pot is so full that I added the sheet as a precaution in case of a boil-over. Yes, the sheet is well-used. It has baked thousands of things over the years. If you see someone with a perfectly clean cookie sheet, they just bought it, or they are a cooking influencer with a budget bigger than mine. This cookie sheet will continue to serve us for many more years. Those aren’t char marks, they are love marks!

There is also a debate on whether to cook on high or low. Since I couldn’t add water to cover the entire corned beef’s side, I’m using high. The important part is to cook it for a long time so it is tender. Generally, that is going to be 8 (or more) hours. Usually, you add the cabbage during the last 1-2 hours of cooking.

The slow cooker was simply too full, so I had to resort to plan B with the cabbage. I quartered the cabbage and removed the core. I placed it in a microwave-safe baking dish. It was a bit crowded, but our microwave isn’t huge, so I couldn’t use a larger pan. I added a couple of tablespoons of water and a little salt and covered the dish with cling wrap. You could also use a covered dish if you had one. I microwaved the cabbage for around 9 minutes. This is a personal preference; you can go a minute or two less for crisper cabbage or a minute or two longer for softer cabbage.

Dinner was delicious. My homemade soda bread turned out well, and the corned beef was super tender. I liked using baby potatoes and may continue to use them on future St. Pat’s Days. For condiments, we had mustard and “horsey” sauce, which is mayo with a bit of horseradish. Add a little butter to the vegetables, and we were all very satisfied. And there is a ton of food left over for me to make corned beef hash.

Using a slow cooker made the process extremely simple. It was a simple dump-and-go dinner. Yet it felt very special and appeared labor-intensive. It was not.

Happy day after St. Patrick’s Day all!

Mike

frugal cooking, frugal living, Uncategorized

Save Money: Let’s Make A Chicken Paprikash(ish) Dish!

I love one-pot meals. There is less mess, less cleanup, and often less cost. That last identifier is especially important as we are not only dealing with inflation and the Trump tariff taxes, but now we are facing increasing gas prices due to the war in the Middle East. We can’t catch a break.

My mom would make an awesome chicken paprikash using her Presto stove-top pressure cooker. She would serve it on a bed of Spaetzle that she made from scratch. I remember her making the dough, then rolling it into pencil-sized ropes. The dough ropes were kept on a cutting board, which she would balance over a pot of boiling, salted water. Using a knife, she would cut off 1″ segments of the dough into the boiling water to make Spaetzle dumplings. The paprikash would be served over the Spaetzle. It was delicious.

My mom made most of her regular dishes without a recipe, so I can’t duplicate her wonderful paprikash. However, there are many similar recipes for paprikash, which is a stew seasoned with paprika. Today, we will be exploring one, but with a twist. I don’t have all of the ingredients for a traditional recipe, so I’m going to do a lot of substitutions. Being able to substitute one ingredient for a similar one is an important step in saving money, as you can use up ingredients you already have. This also prevents you from going to the grocery store, which helps curb impulse purchases. Because of my substitutions, I can’t really call the dish that I’m making a true paprikash; it is paprikash-like. However, it will still be delicious.

I’ll list my ingredients as I go rather than using an ingredient list, since I’ll be flying by the seat of my pants. Remember, the goal of home cooking is to make good-tasting food, so let your creative juices flow! You are not a clone, so you don’t have to clone every recipe!

I think in-bone chicken thighs, or legs and thighs, work best. However, I had these boneless, skinless chicken thighs in the freezer, so I used them. I seasoned them with a little season salt, but you could use whatever you have on hand.

I set my electric pressure cooker to sauté and heated some oil. I then lightly browned the chicken on both sides. I did this in batches to avoid overcrowding the chicken. As the pieces browned, I removed them from the pot.

With the chicken removed, I added one chopped onion (two would have been better, but I only had one) and a heaping teaspoon of jarred garlic. I sauted these vegetables until the onions became more translucent.

I then added 1 T of tomato paste, plus around 3 T of sweet paprika, and stirred the mixture for about 30 seconds to “bloom” the spices. I added 1 cup of chicken broth (I used 1 cup of water with some Better Than Bouillon) and returned the chicken to the Instant Pot.

I cancelled the saute function, sealed the pot, and set it on pressure cook for 15 minutes. I then did a natural release for around 10 minutes before releasing the pressure and opening the pot.

I was too lazy to make Spaetzel and had about 1/3 of a package of noodles, so I boiled them up. In reality, I needed more noodles (likely around 1/2 of a bag), but this is what I had.

When the noodles were done, I drained them and added some butter and poppy seeds. The poppy seeds were totally unnecessary, but I thought that they added a nice touch. The noodles will be a base to pour the paprikash on.

I only had around 1/2 C of sour cream, so I added some cream and mixed it all up. I could have used only sour cream (around 1 cup), or sour cream with some milk, or whatever. However, some sour cream is a must for this recipe.

After the pressure cooker’s rest period, I released the steam and opened it. I canceled the pressure cooker function and placed the pot back on “saute” to get the paprikash boiling. I added a little of the hot paprikash to my sour cream/cream mixture and then poured the mixture back into the pot, stirring constantly.

I tend to like thicker stews, so I mixed a heaping tablespoon of cornstarch in a small amount of cold water and then drizzled it into the boiling stew, mixing constantly. This thickened the paprikash almost instantly.

Since the chicken was not on the bone, it turned into more of a shred than nice whole pieces. That’s OK.

I had all of this spinach that was starting to go soft, and I didn’t want to waste it, so I wilted it into the stew. That is absolutely not a paprikash thing, but as a home cook, I can do what I want as long as it isn’t too far afield.

I then adjusted my seasonings, mostly by adding a little salt and pepper. Dinner was served!

Here it is all served up. Honestly, it was delicious! My wife and I were the only ones home, so there is a huge amount left. Three of us will eat it for dinner today.

I wanted to do today’s blog to illustrate how easy it is to substitute what you have on hand and still wind up with a delicious final product. The trick is to stay within the recipe’s theme. In this case, meat, sour cream, and paprika were required. However, I used boneless chicken instead of in-bone chicken, stretched the sour cream with some cream, and used one onion instead of two.

Additionally, I didn’t make spaetzle; instead, I used noodles. I could have used pasta, rice, or even mashed potatoes. All of the above were similar enough that my final product remained paprikash-like. Lastly, spinach goes well with most soups or stews as it is pretty neutral, yet adds a ton of nutrition.

If you are starting your “make-from-scratch” journey, don’t think that you have to follow every recipe exactly; you just need to follow the “theme” of the recipe. What makes a beef stew a stew? What makes a chicken soup a soup? What makes a tuna casserole a casserole? Once you understand the theme, feel free to do a little substitution. For instance, you need tuna and noodles to make a tuna casserole, but after that, you have many other substitution options.

Happy substituting!

Mike

frugal cooking, frugal living, Uncategorized

Seniors, Here Are 55 Tips On How You Can Save Money On Your Grocery Bills!

Many years ago, I went to get a haircut.  The line was short, so I thought I would be in and out, but the stylist was gabby and spent an inordinate amount of time with the person she was working with.  I had to leave; in those days, my time was not my own.  When I finally got a haircut, I watched what the stylist did.  I’m a baldish guy, and all that she did was run the clippers over my head, similar to the way that I cut my lawn; that was it.  That day, I went out and bought some clippers and started to cut my own hair.  Those clippers reached the end of their life, and I replaced them a few months ago with a cordless set from Wahl for $36. Recently, Amazon “tickled” me to do a review on the clippers, so I went back to their product page.  Those same clippers are now over $47, a more than 30% price increase in just a few months.  Inflation and the Trump tariffs are real, and both are impacting everything from appliances to utilities to medication costs, and especially food. 

But what foods should a senior make? A common option for seniors is to buy frozen meals. However, inexpensive frozen dinners are pretty terrible, and better quality ones can be quite expensive. I often have an emergency pot pie or a frozen dinner on hand, but neither is part of my regular diet.

I found this photo from 2009. I was having this for dinner at work. Wow, it looks pretty terrible, and look at those portions. The apples look like a tablespoon’s worth, and the corn isn’t much better. So much for cheap frozen dinners.

I know many seniors live on very limited incomes.  Some are already doing things to reduce their expenses, following the use it up, wear it out, make it do, or do without rule. However, one of the main and never-ending expenses in life is food.  You can’t avoid buying it, even when the cost doubles. Food is one of life’s great joys, so it should be more than rice and beans, but then how can you save money?  One way to deal with rising food costs is by using rational thinking. We eat well at our home and enjoy our food.  Yet, I am careful with my purchases and try to avoid food waste whenever possible. I have attempted to be conscious of what I buy during my retirement years. I understand that I’m in a spending phase of life, not an earning phase.  I am adopting many of the tricks I learned from watching my mother cook, who had to feed 7 on a single salary, as well as the methods I used when I was a poor medical student and resident. Could I spend more? Sure, but why?  There is no status in overspending. 

Through my years of talking to patients, it was apparent that many, including seniors, never learned the frugal habits I did. If this post helps a single person become more food-secure, it is a post worth writing. It is meant as general ideas to spark your own plans. You may have restrictions that will alter what you can eat.  You need to determine your needs. Remember, you do you.

My current household consists of three adults.  However, I lived many years as a single man and student with very limited funds.  I discovered what worked for me, and you will need to do the same, as one size doesn’t fit all.  Here are some general considerations.

  1. If your food situation is dire, please check out options such as senior lunch programs, SNAP benefits, free or reduced-cost meals from Meals on Wheels, and local food pantries.  I’m going to list many suggestions, but they assume that you have at least some discretionary funds.  No one should go hungry. 
  1. Consider where you shop.  This will be limited by what is available in your area.  Generally speaking, Walmart is less expensive than other stores, and Aldi is less expensive than Walmart. I try to do most of my shopping at Aldi because I like its smaller stores, better prices, and more limited selection, which leads to less decision fatigue.  I’m in and out in no time, and I save quite a bit of money to boot. With that said, I will shop at other grocery stores for items I can’t get at Aldi and to take advantage of their sales. 
  1. I like to have certain fresh vegetables on hand that keep well for a long time.  Celery, carrots, onions, potatoes, and the like. These vegetables are inexpensive and extremely versatile. 
  1. I do some unconventional things. I know you are not supposed to store potatoes in the fridge because their texture can be altered, but I often do because they tend to stay fresher longer.  It is a compromise that I make. 
  1. Fresh fruits can be expensive, but some, like bananas, are always reasonably priced. I’ll watch for sales on other fresh fruits. Instead of tossing out overripe fruit, I try to repurpose it.  For instance, I’ll use overripe bananas to make a delicious smoothie.
  1. I’m not afraid to buy canned vegetables and fruit, and I particularly like having a jar of applesauce around. Applesauce is extremely versatile.  It can be eaten as a standalone dish, mixed into oatmeal, utilized in baking, and more. 
  1. Frozen vegetables and fruits can be more cost-effective than fresh, and should be considered when possible. 
  1. Both canned and frozen fruits and vegetables offer good nutrition. Plus, there tends to be less waste as fresh items go bad quickly. 
  1. Some people save quite a bit of money by using coupons.  I’m not great at doing that, but when I do, it has saved me some cash. 
  1. Reduce the amount of meat that you use.  Many cuts of meat have become extraordinarily expensive.  However, meat adds flavor and interest to many foods.  Try to use meat as an accompaniment rather than the main ingredient.  Soups, stews, and casseroles are excellent in this regard. 

I made a delicious cream of chicken soup from the carcass of a Costco roasted chicken.

  1. Consider meatless meals.  The options are endless.  The internet is awash with vegetarian recipes, but there are many options that you likely already know.  How about scrambled eggs on toast for a light lunch or potato pancakes with applesauce for dinner? 

Potato pancakes are simple to make and really tasty.

  1. Reduce your waste.  Plan your menu from your refrigerator.  If you know that a salad’s life is ending, eat it now.  I have taken wilted salad greens and tossed them into a soup for greater nutrition and less waste.  If you use only ½ of a can of tomato paste for a recipe, put the other half in a container or small Ziploc bag and freeze it for future use.  If you are sick of eating that big pot of stew you made, freeze the leftovers for an easy lunch or dinner later.  Is bread often going stale?  Don’t leave it out, freeze it, then thaw what you need by leaving it on the counter, toasting it, or using the microwave. 
  1. Eat what you like, but also try new things.  If you can’t stand a new food, that’s fine.  However, if a new food is OK, you will probably learn to like it after a few exposures. A good place to start is beans and lentils.  They are delicious when made with a few spices, dirt cheap, super healthy, and can be incorporated into a thousand dishes. 

This 15-bean soup was fantastic. My sister gave me some leftover ham from Easter that I vacuum sealed, froze, and used months later. I’m using a pressue cooker, but you could also make this soup using a large pot.

  1. Cook from scratch!  It is less expensive, healthier, and more nutritious.  The more you cook using basic ingredients, the faster and easier it becomes. Basic ingredients can be used in many different ways. Frozen pancakes are tasty and easy to prepare. However, if you have a sack of flour, you can make pancakes, waffles, and a thousand other foods. 

The more you cook from scratch, the easier it gets.

  1. Consider hybrid cooking. It’s OK to use prepared foods/ingredients sometimes, but the more prepared a food is, the higher the cost. However, some prepared foods can be bargains. I will sometimes use a can of condensed cream of mushroom soup in a casserole when I’m too lazy to make a cream sauce.  When I was single, I often had a box of instant rice and a box of instant mashed potatoes on hand, as I could easily make the right no-waste quantity of a side dish. Certain foods, like frozen meatballs or pierogies, are nice because you can easily use part of the bag to turn a mundane dinner into something special. Life is all about balance.

Sometimes it is reasonable to use prepared foods. Here I’m using some cream of mushroom soup to make an easy tuna fish casserole.

  1. Come up with a cooking-and-eating pattern that works for you. When I was single and working 60-80 hours per week as a resident physician, I would make a meal for two and immediately portion out half for dinner and the other half (using a Rubbermaid container) for lunch the next day.  My adult kids have their own ways of saving on grocery bills.  My one daughter makes a meal for 4 and divides it up into 4 containers, so she always has a nice dinner waiting for her when she returns home from work.  My other daughter makes breakfast foods that keep well for several days in the fridge.  She will also batch-cook meals, then freeze portions that she can easily pull out and microwave.  

I used a container very similar to this one when I cooked for two and saved the second portion for the next day’s lunch. However, they now have many more options for food containers.

My daughter sent me this photo. She made this large lasagna and portioned it into 4 meals for 4 days, plus 1 or 2 to freeze.

My other daughter made a pot of red beans (for red beans and rice). She then vacuum-sealed and froze individual dinners for future meals. Like father, like daughter?

  1. Make your own coffee.  You are probably already doing this. However, if you like to go out for coffee every day, you are wasting a lot of money.  I go to coffee places on occasion to meet friends.  However, I always make our morning coffee at home.  Since there are three of us, I make a big pot that is consumed by 9 AM. However, if it were just me, I would either make a smaller quantity or use a capsule coffee maker, like a Keurig.  Yes, coffee capsules have their own issues, and they are more expensive than ground coffee, but they are still considerably less expensive than going out for coffee. Looking for the cheapest option? Instant coffee is less expensive than ground coffee and easy to make.  The taste is slightly different, but people get used to it.  In fact, Europeans drink more instant coffee than ground coffee. 

It is much cheaper to make your own morning coffee.

  1. Consider tea.  Coffee is getting more expensive.  If you feel you can’t afford it, but you need a caffeine fix, brew some tea.  It is less expensive and delicious.
  1. Reward yourself.  Life isn’t all hard tack. Many cookies are very simple to make. Bake some sweet treats and portion them out.  Cookies freeze especially well, but so do other desserts.  Add a little sweetness to your day!

Many cookie recipes are simple. Freeze a batch and take out a couple for a dessert or treat. Personal confession: I will eat them frozen on occasion.

  1. Be unconventional. Breakfast food for dinner?  Why not!  Leftover dinner food for breakfast?  Of course!  You are retired, so you no longer have to abide by food police rules.  
  1. Think outside the box.  Microwave a potato for dinner and then top it with whatever you like.  Traditional add-ons like butter and sour cream, or how about some leftover chili or even canned chili? I microwaved a sweet potato and topped it with butter, a little brown sugar, cinnamon, and a dash of nutmeg for a quick lunch. I have taken leftover mashed potatoes and mixed them with chives and an egg, and fried up potato pancakes for a creative dinner.  How about scrambled eggs with a side of pork and beans? Don’t knock it, it is surprisingly good. 
  1. Soups, stews, and casseroles are your best friends.  There is no better way to stretch meat or make a meatless meal.  The options are absolutely endless, and these dishes are extremely flexible.  You made soup, but ran out of noodles?  Use rice, potatoes, or pasta; it is all good.

We frequently have soups, stews, and casseroles for dinner. They are real comfort foods. I’m serving this soup with some homemade bread.

  1. Do you remember the commercial that announced, “Wednesday is Prince spaghetti day!”  Why not designate one night a week for a pasta dish?   
  1. Spice it up!  Adding spices can turn a bland meal into a delicious one.  Additionally, different spices can transform the same ingredients into a totally different dish. You don’t need every spice under the sun, but consider having more than salt and pepper.  Inexpensive brands include Aldi, dollar store brands, and Walmart’s house brand.  Some spices that I always have are oregano, paprika, garlic powder, onion powder, basil, thyme, cumin, rosemary, and cinnamon. Don’t run out and buy all of these; pick up one or two as needed. Spices don’t go bad; they just become less potent over time.  Ignore their expiration date.

You can buy spices affordably if you know where to shop. Aldi sells spices for very reasonable prices.

  1. Fake vanilla if you bake?  Most people can’t tell the difference between imitation vanilla and real vanilla in baked goods (it is a different story with cold items).  If you can’t afford the real stuff, don’t be afraid to go imitation. 

If you can’t afford vanilla, go with the imitation stuff. Most people can’t taste the difference.

  1. Consider protein extenders.  TVP (soy protein) can be soaked and added to many dishes to extend meat and increase the meal’s nutritional value.  Think meat loaf, tacos, and spaghetti sauce.  The same can be said using beans and lentils as extenders.

TVP is a great way to extend your ground meats.

  1. Learn the art of substitution.  I’m constantly substituting one thing for another.  No black beans?  I’ll use pinto beans.  If I don’t have all the spices listed in a recipe, I’ll use what I have on hand. If I don’t have an onion for a dish, I’ll use dehydrated onion or even a packet of onion soup mix.   You get the idea.  
  1. Consider old-fashioned breakfasts.  Traditional foods like Oatmeal and Cream of Wheat are cheap and filling. Add extras to customize these bland foods to make them your own. I like adding a big spoonful of peanut butter to my cooked oatmeal, but there are many more ways to up your porridge game.  When I make oatmeal, I cook it in a bowl in the microwave.  It takes less than two minutes to cook, and I don’t have a pot to clean. I always use an oversized bowl to avoid boil-overs. 

Dress up your oatmeal to elevate a bland dish and turn it into something special.

  1. Spare the fruit! I’ll use over-ripe bananas to make banana bread, and I’ll mash over-ripe strawberries and raspberries and add them to yogurt. Of course, I toss out moldy fruit.  A thick slice of homemade banana bread with some butter or jam is a wonderful way to start the day!

Don’t toss out over-ripe bananas, make some yummy banana bread!

  1. Make your own yogurt.  Nothing could be simpler, and it is considerably less expensive to make yogurt than to buy those tiny 6-oz tubs at the grocery store.  Yogurt incubators are cheap, but you don’t even need to buy one.  There are recipes that use an Instant Pot, others that incubate in an old cooler, and even some that use a slow cooker.  I like to add some granola, fruit, and a little honey to my homemade yogurt.  It tastes so much better than the stuff at the grocery store. 

This yogurt incubator was less than $20, but you can also make yogurt using equipment that you likely already have.

Here is my homemade yogurt after incubating milk for 8 hours. Amazing and delicious!

  1. Peanut butter!  I love peanut butter, and it is one of my breakfast staples.  I mentioned peanut butter in my oatmeal, but I also like it on a sliced apple or banana.  Another favorite is peanut butter with jam on toast. A fast and easy breakfast or snack!

Peanut butter on a cut up apple makes an easy breakfast.

  1. Bulk up canned soups.  If you’re going the canned soup route for an occasional lunch or dinner, add ½ to a full can of drained vegetables to add nutrition and bulk. String beans work well here. 
  1. Bulk up boxed pasta dishes.  I usually make pasta from scratch, as it is quick and easy.  In fact, I make a “world-famous” mac and cheese.  However, sometimes it is just easier to use one of those boxed pasta dishes. Consider tossing in some canned meat (like tuna or chicken) and some frozen veggies to turn a side dish into a delicious main-course casserole.  This is something that I do when I’m camping, and it is surprisingly good. 
  1. Consider the humble frozen pizza.  When both my wife and I worked, we were pretty beat by Friday, and neither of us wanted to cook.  Originally, we would order pizza, but carryout pizza has gotten pretty expensive.  A number of years ago, I started making frozen pizza for Friday dinner.  If the kids were with us, we would make two.  If it were just the two of us, I would make one and have the leftover slices for lunch the next day.  Frozen pizzas vary from OK to pretty awful.  We watch the sales and can often get a decent brand for around $6, which is fairly inexpensive.  With that said, I would encourage you to make highly processed foods an extra rather than the main offering in your diet.  
  1. Are you feeling salty?  If you are in need of a salty snack, consider popping some popcorn.  I’m not talking about the microwave stuff, I’m referring to regular popcorn.  You only need a pan with a lid, popcorn, and some oil; special equipment isn’t necessary.  Put some oil in a pan. Heat a single layer of kernels on medium heat until you start to hear popping and shake the pan now and then.  When the popping slows, remove from the heat.  Add a little salt and butter, or another flavoring, to make your treat even more special. Why buy pre-made popcorn when homemade is so much better and cheaper?

Homemade popcorn tastes better than pre-popped popcorn, and it is less expensive. You don’t need any special equipment to make homemade popcorn.

  1. Consider other ground meats.  Ground beef prices got you down?  Consider ground chicken or turkey.  You may find that frozen ground meat in tubes is even cheaper (but often of somewhat lower quality).  When I was a struggling resident, I sometimes found that pre-made hamburger patties were less expensive than ground beef, and I would use a couple of them when making meatloaf or meatballs.

Frozen tube ground turkey is very inexpensive, but I prefer the slightly more expensive ground turkey at the meat counter.

  1. Consider dry beans.  Cooking dry beans is easy and costs about one-third as much as canned beans. Make a pound and freeze them in 1-2-cup portions, adding some of the cooking liquid to keep the beans moist.  

  1. How about Meatless Monday?  Consider having one day a week as completely meatless.  You would be surprised how many delicious meatless dishes exist. 
  1. Caution with Costco.  If you are struggling financially, you won’t be going to Costco.  However, if you are retired and trying to economize, you may belong to a warehouse club.  Warehouse clubs can be wonderful, but also dangerous. It is easy to go in for two items and wind up spending $300.  There can also be waste issues.  That 10-pound bag of potatoes is only a deal if you eat all of the potatoes.  You may be better off spending a few pennies more per pound for a smaller quantity of a food that you will actually finish. Where does Costco shine?  Their meat is very high quality, their $5 rotisserie chicken is a steal, and many of their cleaning products are good values.  You may also find that some of their pharmacy items are decently priced. You may like buying other items at a warehouse club, but think twice before you do.  If you know you will finish the food, go ahead.  However, if it is something new and in large quantities, consider buying a smaller package at a regular grocery store to test it out first. 
  1. Slowly stockpile.  I have extras of certain foods, like canned tomatoes, flour, canned/frozen fruits/vegetables, and pasta, always on hand, as they are so useful to use in so many different dishes.  You don’t have to buy everything at once, but if possible, slowly build up a little backup pantry.  In the long run, this will reduce your food costs, as you can shop sales and always have something to make, so you won’t need to hit the drive-through. 

I like to stockpile certain staples. Here I have some cases of tomato products. However, you can buy an extra can every time you go grocery shopping and achieve the same goal.

  1. Eat what you have, not what you want.  Shop your pantry and fridge and make what you have.  If you are throwing out a lot of food, you are wasting money.  
  1. Consider portion control.  Folks, I’m a big guy in all ways.  I’m 6’3” and have constantly battled my weight.  I like to eat.  I have long ago tried to eat sensibly to manage my weight.  This is also a great way to reduce food costs.  By eating normal-sized portions, groceries last longer, and it is better for my health.  I’ll never be a skinny minny, but I would like to continue to be healthy and active in my senior years.  I like to eat in what I call “cafeteria style.”  What are the portion sizes that I would get if I were eating in a cafeteria?  Those are the portion sizes that I eat.  Of course, sometimes I fail.  I’m not perfect,t and I don’t expect you to be perfect either. 

Spend money to save money?  WHAT???

The following suggestions are just that.  I’m not telling you to go out and buy everything on this list.  It is likely that you already have many of these things.  If so, I would like to encourage you to utilize them.  You may choose to buy one or two additional items when you can. Don’t forget that thrift shops and garage sales may have these for pennies on the dollar. 

I love machines, and I like most kitchen gadgets.  However, there are some standout appliances and tools that make cooking much easier and more cost-effective. These are items that let me save money by giving me options when I cook. I’m not listing some gadgets that I love, like a stand mixer.  A stand mixer is great, but only if you bake a lot, so it is not essential for most seniors. 

Cooking tools and appliances to consider.

  1. A decent 8” chef’s knife.  I use a chef’s knife multiple times a day. You don’t have to spend a lot on a decent knife.  Food service knives work well and cost between $10 and $30. I have used the same food service chief’s knife for over 20 years.  My secret?  Every time I take it out of the drawer, I run it through a pull-through knife sharpener. The pull-through sharpener I use was less than $10, and I have used the same one for years.  It is likely that all you will need is the pull-through, but I like a razor-sharp knife, so I go the extra step of formally sharpening my knives a few times a year. I taught myself how to sharpen knives professionally, and it was surprisingly easy. 

If possible, also pick up an inexpensive foodservice paring knife for smaller jobs. Additionally, you should have a real cutting board.  Cutting on a glass plate can quickly ruin any knife, and it is dangerous. 

Oh, and for those who watch those YouTube videos that show metal being ripped off a knife when using a pull-through sharpener, destroying it, that’s BS.  Remember, I have been using one on the same knife daily for 20 years.  The result?  It looks no different, and it is as sharp as a razor. 

I bought this ten-dollar food service chief’s knife 20 years ago, and I use it every day. I keep it sharp using a little pull-through knife sharpener.

  1. General utensils. I’m assuming you already have these, but you should have some basic utensils, such as a potato peeler, a turning (pancake) spatula, a silicone spatula, and so on.
  1. A few decent pots, pans, and bakeware.  You probably already have these. What if you don’t, and you don’t have the cash?  Try a thrift store!  You can often substitute and adapt.  Before I had a loaf pan, I would make free-form meatloaf on a cookie sheet. 
  1. A microwave oven.  You probably have one already. For some, this may be the only cooking appliance that they have. If you are in the latter category, don’t fret, you can still make meals and save money. Sure, you can reheat in a microwave, but you can do so much more.  You can make rice and pasta in a microwave.  You can bake a cake in a microwave, you can make scrambled eggs in a microwave, cook fish and chicken in a microwave, and on and on. When I was single, I cooked entire meals in the microwave as it was fast and didn’t involve heating up the oven.  And yes, it is safe to cook chicken in a microwave, follow an established recipe, and use a meat thermometer if indicated. 

You probably already have a microwave oven. Don’t fret if that is your only cooking appliance. You may be surprised by how many dishes you can make in a microwave.

  1. A slow cooker.  You probably already have a typical one. However, a 2-3 quart one is better when cooking smaller quantities. When I was a medical resident, I bought a basic 3-quart slow cooker for $9, which still works today. At the time of this writing, you can buy a small slow cooker for under $20. Slow cookers are super useful and very economical to run. As a resident, I made many simple meals in a slow cooker, and it was a joy to come home to the smell of dinner waiting for me. Here are a couple of my very simple, poor resident dinners.

-Put a drained can of sauerkraut, around a teaspoon of caraway seeds, a tablespoon of brown sugar, and a grated apple in a slow cooker.  Season a couple of pork chops and add them. Cook on low for 6-8 hours and serve with instant mashed potatoes and applesauce. 

-Add 1 can of condensed cream of mushroom soup (undiluted), ½-1 pound stew meat, ½ packet of dry onion soup mix, 1 drained can of mixed vegetables (or any other canned vegetable or thawed frozen vegetable), and 1 drained can of whole potatoes to a slow cooker and cook on low 6-8 hours (or more). Serve with bread and butter.

I’m not claiming that the above recipes are gourmet; there are certainly better ways to make pork chops and stew; however, they were quick, easy, and tasty.  I made a number of other slow-cooker recipes, and you can find many recipes online. 

I bought this 3-quart slow cooker in 1985 when I was a resident, and it still works today!

  1. A pressure cooker.  A stovetop unit starts at around $40, and an electric one starts at $70-80, so a pressure cooker is not an inexpensive purchase if you are on a strict budget. If possible, go with an electric version (e.g., an Instant Pot) as it is easier for first-timers to use.  You may find deals around Black Friday, or you may have a generous friend or relative gift you one for your birthday.  

Pressure cookers do so many things well.  I grew up with my mom using a stovetop pressure cooker at least once a week, and I use an Instant Pot multiple times a month. Pressure cookers are extremely energy-efficient and cook food in about ⅓ of the time it takes in a regular pot. Pressure cookers are great for soups, stews, tough meats, dry beans, and so much more. Using a pressure cooker will pay for itself in the long run. However, you can make the same foods traditionally; they will just take longer and use more energy. 

I love my electric pressure cooker. Here I’m making a one-pot spaghetti. I’m serving it up with a homemade loaf of herb-and-cheese bread.

  1. Food storage containers.  Needed for so many reasons.  In a pinch, you can use decent used carry-out containers, but the ones from companies like Rubbermaid, Pyrex, and Tupperware are the best and will keep your food fresher. When I was single, I would sometimes have small amounts of leftover food that didn’t make it into my next day’s lunch.  How would I store it?  In a sandwich-sized Ziploc bag.  Well, actually, I probably used the house brand of the bag, but you get the idea. 

Having some food containers of different sizes will serve you well.

  1. A vacuum sealer. The Food Saver brand is the most popular, but there are many others that work well and are less expensive. I just saw one in Aldi’s “aisle of shame” for $19.  A vacuum sealer lets you seal food in an airtight bag, preventing freezer burn while keeping it perfectly delicious for up to a year in the freezer.  Refrigerated food will also last 2-3 times longer when vacuum sealed.  I have saved thousands of dollars over the years using a vacuum sealer.  I’ll buy meat in bulk and freeze it.  I’ll save leftover soups and stews and serve them up months later.  I’ll even vacuum-seal ½ of an avocado to keep it from turning brown. This week, we bought some chicken breasts on a super sale.  We baked them, cut them into chunks, and vacuum-sealed them into meal-sized portions.  To the freezer they went. They will be perfect for fried rice, a chicken salad, a tossed green salad, casseroles, and more. I’m a huge fan of vacuum sealers. Pro Tip: Buy off-brand Food Saver-type bags online as they are considerably less expensive. 

A simple vacuum sealer can save you thousands of dollars over time. Here, I’m vacuum sealing some leftover soup. Months later, it will be as fresh as the day I made it. I froze the soup in a “Souper Cube” and then placed it in the Food Saver bag for a future meal. Oh, you can boil it directly in the bag or microwave it in the bag. If you do the latter, poke a hole in the bag to let the steam out.

I bought bulk ground beef on a super sale and vacuum-sealed it in 1-pound bags. The hamburger will be good as new even a year after its sealing date.

  1. Consider a dedicated freezer.  A freezer?? You likely think I’m crazy, but you can buy a simple freezer for very little.  Check out Marketplace, as used ones are always being sold there.  However, a new small freezer can be had for less than $200.  In addition, freezers use very little electricity.  I like the standard ones because they are cheaper, more energy efficient, less mechanically complicated, and keep food fresher since they don’t go through a nightly defrost cycle. A freezer lets you buy items on sale.  A freezer means that you will have food available when you don’t want to go to the store.  A freezer will allow you to cook in batches or to save leftovers.  Make a small pan of lasagna, eat one portion, and freeze the other three. Now you have frozen dinners that are much less expensive yet better in quality than the stuff you buy at the market. 

Our 20-year-old basic freezer has saved us thousands and is extremely energy-efficient.

When I was a resident physician, I saved up and bought a small 5-cubic-foot freezer and used it constantly, since my crappy apartment had a very old one-door fridge with a freezer compartment about the size of a shoebox. I remember helping a nurse write her personal statement for medical school. I like to write, and I served on my school’s admissions committee, so I had an idea of what reviewers look for.  She thanked me by baking a variety of delicious cookies, which I kept frozen.  Every night, I would take a couple out for dessert or for a treat with a cup of hot tea. I still have fond memories of those cookies; they really brightened my day. We bought our current freezer over 20 years ago; it is around 12 cubic feet, and it just keeps going.  It is one of the best purchases we have ever made. By the way, she did get into med school.

  1. Buy a bread maker.  Whoa!  Am I crazy?  No!  Guess what? You can pick up a used bread maker for pennies at a thrift store.  I have bought several between $4.99 and $10.00.  You can buy cheap store bread for a couple of bucks, but it is pretty terrible. Bakery-quality bread can cost $4-6 a loaf.  I make my own bread, rolls, and even hamburger buns for next to nothing.  It is fun, and the results are bakery-quality delicious. I just toss in some ingredients and press a button.  Homemade bread doesn’t contain preservatives; if you know you won’t eat it in 3-4 days, cut the loaf and freeze half.  If you take the frozen bread out the night before, it will taste as fresh as the day you baked it. Oh, and there is nothing like the smell of bread baking!

If you have a bread maker, you can have bakery-quality bread for pennies. I have a couple of them. My wife found me this one at a thrift store for $5.

I make a lot more than bread in my bread maker. I also make dough that can be turned into many delicious treats. Here, I’m making some dinner rolls.

  1. A hand mixer.  Great if you bake a lot.  Otherwise, not needed.
  1. A toaster oven.  We love ours, as it is quick and energy-efficient.  I have a friend who picked up one at a garage sale and used it for years. However, if you have an oven, that may be all that you need. An air fryer is basically a toaster oven with some extra features, so it can be considered as well.
  1. A rice cooker. This is another unnecessary item, but a great one.  Yes, you can make rice in a rice cooker, but you can also make many other dishes, from cakes to homemade mac and cheese.  A rice cooker can be a good, inexpensive option if you don’t have a formal kitchen.  College kids use them, as do van dwellers, sometimes as their only cooking device. Many rice cookers are very inexpensive. 

If you are on a fixed income, it is important to be conservative with your finances.  Yet, you have to eat.  Making delicious food is one way to save money.  I hope the above suggestions spark your own ideas for stretching your pennies.  To reiterate, there is no status in overspending.

Peace

Mike

Photos are mostly mine, with some stock photos from websites. All images are for educational purposes only.

frugal cooking, frugal living, Uncategorized

Save Money, Make A Dump Cake!

During the 1960s and 1970s, home cooks embraced cooking shortcuts, and suggestions were everywhere from newspaper columns, to church cookbooks, to the back of packages.

My mom was right on these trends, and I have fond memories of the delicious foods and desserts she made for us, including the dump cake. A disgusting title for a delicious cobler-like cake that could be thrown together in literally seconds. Like many foods of the era, it incorporated a variety of pre-made ingredients readily available at any market.

When my kids started to move out of the house, we pondered ways to stay close and involved in each other’s lives. We wanted to see each other more than just on holidays, and we wanted to know the details of each other’s lives beyond a text exchange in a group chat. One of my daughters came up with a solution, a rotating brunch.

This month, the brunch rotation is at our house. My son suggested a “make your own breakfast sandwich,” and the rest of the family was on board. It would be up to my wife and me to figure out the logistics of such a meal, but that sort of challenge has never bothered me.

These brunches include a sweet treat, like a quick bread or a coffee cake. However, I wanted to try something from my past, a dump cake. These cakes became a hit in the late 1960s, and there are now many variations on the dump cake theme. However, I decided to go with the OG dump cake, which is cherry- and pineapple-flavored.

The dump cake isn’t exactly a cake, it isn’t exactly a fruit cobbler, it isn’t exactly a coffee cake; it is a dessert unto itself. It could be a great first cake for someone to make, and can be served warm or cold. Often, a little whipped cream or ice cream is added to further elevate the experience. Let’s take a look at the recipe.

Classic Dump Cake

  • 1 box yellow or white cake mix
  • 1 can crushed pineapple, including the juice
  • 1 can cherry pie filling
  • 2 sticks butter
  • 1/2 C chopped walnuts or pecans (optional)
  • Powder sugar (optional)

Spray a 9″ x 13″ pan with cooking spray and pour in a can of cherry pie filling. Spread it out.

Add a can of crushed pineapple, including the juice, and spread it out.

Spread a box of dry cake mix over the fruit. On top of the cake mix, add 1 stick of butter sliced evenly. You can add nuts at this point, but we have an anti-nut person in our family, so they were omitted.

Melt another stick of butter and add this to the top of the mixture. Note, there is no mixing of any of these ingredients.

Bake at 350°F (180°C) for 35-45 minutes, or until the top is nicely browned and the fruit is bubbling. Once cool you can dust with some powdered sugar (optional).

Here it is served with a little whipped cream. Ice cream would also be nice. It is delicious and as easy as pie. Well, actually, it is a lot easier than pie.

Many variations of this recipe use different cake mixes and fruit ingredients. A perfect and easy dessert.

By the way, the brunch was a success. We set up a self-serve bar, and everyone made their own sandwiches, choosing a croissant, bagel, or English Muffin. We had bacon, sausage, and cheese to go along with a huge batch of scrambled eggs. I did wind up burning a couple of croissants when I tried to toast them under the broiler, but we had extras. All in all, a delightful meal made sweeter with the addition of dump cake.

It is great to plan activities to keep families together. Our brunch rotates, so the burden is light on all participants. It is also early enough in the day for everyone to still have time for other weekend activities. We try to schedule the next brunch at the end of the last one, so everyone has the date on their calendars. Consider this tradition with your family.

Mike

We had a “serve yourself” bar so everyone could customize their breakfast sandwich.

I went with a toasted croissant, eggs, bacon, and cheese. Yummy!

frugal cooking, frugal living, Uncategorized

Save Money: Make Tuna Noodle Casserole

As parents, our job is to parent, and one of those jobs is to teach our kids life skills. When my wife returned to the paid workfoce I resumed the task of making meals. However, I didn’t do it solo; I involved my kids, and meal-making time became a fun and educational experience in Kunaland. Teaching your kids how to cook is vital, especially amid today’s inflation and the Trump tariff taxes. Yes, buying groceries has become ridiculously expensive, but going out to eat is even more costly.

I like making simple meals on weekdays. I’m a competent cook, but I’m not a hobby chef. Casseroles and hot dishes are perfect as they are often one-pot meals with plenty of leftovers. This recipe makes a 9 x 13 casserole, but it could be halved. It fed three of us for dinner. My son will take a large leftover portion for his school lunch, and there will be a couple of extra portions beyond that.

I was going to make a more upscale tuna noodle casserole, which I may do in a future post. However, I decided on this one as it is as easy as “dump and go.” It is a perfect recipe to teach your kids very basic cooking skills. No kids, or are they already grown? Tuna noodle casserole is still a perfect comfort food. There are many variations on this recipe, so don’t fret if you need to substitute or even omit an ingredient. A person who will remain nameless in my house hates peas. I love peas, but out of deference to her, I substituted a can of corn. Ops, did I just reveal the pea hater?

This recipe is from “All Recipes.” There are many variations on this theme.

Cook the noodles according to the instructions on the package.

These are the other ingredients. I drained the vegetables and tuna. Not shown is the onion. I didn’t have an onion, so I chopped up a small shallot. I’m using canned corn, but peas would be better. Don’t forget, I have a pea hater.

Put all of the ingredients in a big bowl. If you have kids, they will love dumping everything into the bowl and mixing it up. If you like a creamier casserole, add about 1/2 C of milk. I’m only adding 1/2 of the cheese and reserving the rest for the topping. Preheat your oven to 350°F (175 °C).

Add the cooked and drained noodles and mix.

Place it evenly in a 9 x 13 pan. I sprayed some cooking spray on the dish to make clean-up a bit easier, but that isn’t totally necessary.

Top with crushed potato chips. You could use other toppings such as bread crumbs/melted butter or crackers/melted butter. Don’t have any of that? You could also forgo the topping, but it does add something.

Top with half of the cheese. You could also add all of the cheese to the casserole mix and forgo the cheese topping.

Bake at 350°F (175°C) for 15-20 minutes. Let it stand for around 10 minutes before serving.

I also made a small loaf of my bran and flaxseed bread in my bread maker to go along with the casserole.

Served up. A simple meal, but very comforting on a wintery day. Yes, I know… I like my butter.

Peace

Mike

Cell phone vs. camera, iPhone, Photography, Uncategorized

Want To Upgrade From A Cell Phone Camera? Consider A Used DSLR Or Mirrorless Camera!

Are you interested in taking better photos?  Are you feeling the limitations of your cell phone’s camera?

High-end mirrorless cameras have become the standard for photography in 2026.  However, advanced models can be incredibly expensive, and their lenses can cost significantly more than the camera body itself. Fear not, there are high-quality, less expensive options if you know where to look.

This Canon R5 Mark II is an incredible camera, but it also comes at an incredible price: $3899 for the body only. Lenses for this camera can cost more than the body. Yes, any photographer would be thrilled to own an R5II, but the vast majority of amateur and professional photographers would do just fine with a used camera for pennies on the dollar.

This 70-200 mm lens has fantastic quality. But do you want to pay $2999 for a single “RF” mount lens that works with the camera shown above?

This 100-300 mm lens is a wildlife photographer’s dream, but for most, it will remain a dream at $10,599.

Cell phone limitations

Modern cell phones take excellent snapshots.  If you just want a photo to commemorate an event, or you want to text a friend an image of an item you’re considering purchasing, most cell phones will do the job.

You may wonder how they can take such pleasant pictures, given that phone image sensors are tiny.  Many of their abilities are due to the powerful microprocessors in phones, which are capable of doing computational photography. Additionally, some phones offer wide-angle and telephoto options, making them even more versatile.  

However, despite their technological prowess, cell phones are ultimately limited by the physical size of their tiny sensors and the lack of controls.  It is possible to go beyond a point-and-shoot experience with some phone cameras, but doing so can be awkward and clumsy. Controlling a phone camera for anything other than a standard shot can range from difficult to impossible.

Advantages of a dedicated interchangeable lens camera

The image sensor is the silicon chip that receives light from the lens and converts it into an electrical signal that the camera’s microprocessor can understand. The area of a full-frame camera sensor is over 50 times that of a cell phone sensor, and smaller camera-sensor sizes, such as APS-C (crop sensor) and Micro 4/3 (MFT), also have substantially larger sensor areas than a cell phone’s sensor. A larger sensor area can gather significantly more light than a tiny one, resulting in better low-light performance and a wider dynamic range, which is the ability to capture many tone gradations between light and dark areas of the image.  Additionally, larger sensors have physical characteristics that can create photo effects, such as a natural-looking background blur (bokeh) that pleasantly separates the subject from the background. Phone’s computer-created bokeh often looks synthetic, not natural.

Cameras are designed for one purpose only: to record images.  Because of this, they are very ergonomic for this function.

Pro-level and enthusiast cameras have many physical controls that let you adjust every aspect of image capture.  

Many cameras have robust weather sealing, making them usable under weather conditions that would destroy a cell phone.

Just about any aspect of picture taking can be easily controlled with a pro-level or enthusiast camera.

-Shutter speed can be increased to freeze a moving object.

-The lens opening (aperture) can be adjusted to make a background buttery soft or razor sharp.

-The sensor’s gain (ISO) can be altered to increase or decrease the camera’s sensitivity to light.  

Dedicated cameras can do photo-centric tasks such as taking multiple images at different exposures.  These photos can be combined in-camera or in software to create a high dynamic range (HDR) photo, preserving details in both bright and dark areas. As an example, if you take a photo of an interior with a brightly lit window, both the room and the window will be properly exposed. 

This HDR image of a kitchen remodel properly exposes both the kitchen and the windows. If this were a simple shot, the windows would be “blown out,” appearing as bright blobs of light.

Dedicated cameras make it easy to use accessories, such as an external flash or a tripod.

Cameras with interchangeable lenses open up enormous possibilities.  A wide-angle lens can capture expansive interior shots; a telephoto lens can magnify a tiny object, such as a bird in flight; and a macro lens can image a butterfly in detail. The possibilities are endless with a camera that lets you change lenses. Some lenses are “fast” as they let in a lot of light, making them ideal for shooting in dark places where a flash would be distracting and inappropriate, such as a church or a nightclub. Other lenses, called tilt-shift lenses, are designed to correct the proportional distortion that occurs when shooting tall buildings. There are other specialty lenses that are designed to perform other functions, too. Different lens types allow you to take photos that would be impossible with your cell phone camera.

Many dedicated cameras are built to a rugged standard far beyond that of any phone. 

Pro-level vs enthusiast level

Many camera companies offer a line of cameras that range from casual to professional-level models.  Pro-level cameras are built to the highest standards and typically offer the best that a camera company has to offer.  Enthusiast-level cameras are one step down, offering many of the same capabilities as a pro-level camera, but with less robust components, slightly reduced specifications, and (sometimes) fewer control surfaces (knobs and dials). However, they can still be excellent and will deliver 90-95% of what a pro-level camera can. An enthusiast user may use their camera on a shoot three or four times a month, while a professional may use their camera “hard” every day.  An enthusiast-camera may not be as durable as a Pro-camera, but it will likely have less “mileage” on it, which, at times, can make it a better choice.

This Nikon D7200 is an enthusiast-level camera that is loaded with features. It has an APS-C-sized sensor and offers excellent image quality. On eBay this used camera was only $349.

Advantages of the RAW format

I usually shoot in the standard JPEG format, but I sometimes shoot in RAW when needed. All pro-level and enthusiast cameras can shoot in both JPEG and RAW. RAW is a data format that is converted to an actual image using photo software. The RAW format allows for much greater post-shot manipulation, including the use of noise-reduction software. I have taken images shot in dark environments that had a lot of digital noise and made them usable by running the RAW files through my photo editor’s noise-reduction software.

Types of cameras

DSLR 

SLR (Single Lens Reflex) film cameras were introduced in the 1930s and became the de facto standard for all cameras.  These cameras used a prism and a flipping mirror to bounce the image from the lens to an eyepiece. The mirror would snap out of the way when the shutter was pressed, exposing the shutter and film to light. The advantage of an SLR camera was that you could exactly view what the lens was seeing before you took the photo.

Digital SLR (DSLR) cameras are similar to SLR cameras but use a sensor chip and electronics instead of film.  The first professional DSLRs emerged in the 1990s, with Nikon introducing the first practical DSLR in 1999. Consumer-affordable DSLRs were introduced in the early 2000s, with the first sub-$1000 DSLR introduced in 2003 (the Canon Digital Rebel), making this technology available to hobby photographers.

I bought my first DSLR in 2003, a Canon 300D, known as a “Digital Rebel” in the US. It was the first sub-$1000 DSLR ever and had amazing capabilities for its time. However, its technology is now very dated, and this camera is not recommended for purchase.

Since DSLRs used the same form factor and controls as SLRs, it was easy for photographers to adapt to this new technology.  These cameras became the standard for professionals in the 2000s.

DSLRs are developed along model lines, with simpler, less expensive versions offered to consumers.  Pro models feature more durable construction, weather sealing, better controls, and more advanced specifications.  Pro models from as early as 2008 can still produce professional-quality images that could be printed in a magazine today.  However, every year cameras advance with ever-better autofocus, low-light performance, and dynamic range. Cameras have also increased their megapixel (MP) counts, with some super-resolution DSLRs reaching 40-50 MP.  However, excellent photos can be taken with MP counts as low as 12 MP using a pro camera like a Nikon D700 (introduced in 2008). Many consider 16 MP just fine for most any work, while most newer cameras sport a MP count between 20 and 30 MP.  

The Nikon D700 was introduced in 2008 and only has a 12 MP sensor. However, it is still loved and used professionally, especially by portrait photographers as it produces beautiful images that resemble film. This one was found on eBay for around $250. Its original price was $2999.00.

Sony produced a DSLR-like SLT (Single Lens Translucent) product line that was officially discontinued in 2021.  However, Sony heavily moved towards mirrorless cameras starting in 2013. Canon and Nikon abandoned the DSLR format around 2018-2019 in favor of professional mirrorless cameras, ending the DSLR era.  The only company that still makes DSLR cameras as of this writing is Pentax. Pentax makes good cameras, but they hold a tiny market share.

Mirrorless Cameras

Point-and-shoot mirrorless digital cameras have been around since the mid-1990s, but they were simple in design, had tiny sensors, and offered little customization. More serious mirrorless cameras were introduced around 2008, using an MFT-sized sensor. I had an early MFT camera, and it took fantastic photos, but it was more limited than a DSLR in that its sensor was less capable in low light, and its focusing system, called contrast detection, was slower than the systems on DSLR cameras (called phase detection).

This Olympus OMD10 IV is a mirrorless camera that uses the MFT format. It is tiny but very capable, and is a perfect travel camera. I found it on eBay for $447.

This Sony A6000 uses an APS-C sized sensor. It was introduced in 2014 but is still an excellent camera in 2026. It was listed on eBay for $399.

However, now all common sensor sizes are available in mirrorless designs, and advances in processing and sensor design have dramatically improved low-light performance and focusing in these cameras. Many now outperform traditional DSLRs.  Current high-end mirrorless cameras offer fantastic low-light performance, unbelievably fast autofocus, excellent displays, and great video performance.  However, they also come with a very high price tag, and the lenses for these cameras can sometimes exceed the cost of the camera itself. 

Lens mounts

Every camera brand uses its own lens mounting system, which is incompatible with other brands’.  The only exceptions are Olympus and Panasonic MFT cameras that use the same mounting system.  Within a brand, different systems use different mounts.  For instance, Canon DSLR cameras use the “EF” mount, while their new R mirrorless cameras use an “RF” mount. 

This Canon 24-70 mm lens is for Canon’s newer RF mirrorless cameras. It sells for an eye watering $2399. A 24-70 mm lens covers about 95% of shots a typical photographer takes, making it versatile.

Here is the same lens used, but for Canon’s DSLR or “EF” mount. It was only $597 on eBay. That is 1/4th the price!

About sensor size

Professional and enthusiast cameras typically come in three sensor sizes.  I’m excluding the fourth sensor size, medium format, because the vast majority of photographers don’t use it, as it can be extraordinarily expensive. 

-Full Frame.  This is the largest commonly used sensor size and the most expensive of the common three sensor sizes.  The sensor size is roughly the same as 35 mm film. Generally, this sensor size offers excellent low-light performance and dynamic range. The physics of this large sensor make it the best at producing a blurry background, a common practice when doing portrait photography.  Full-frame cameras tend to be the most expensive, and their lenses are also more expensive than those for other formats, since they require larger glass elements to accommodate larger sensors. This sensor size can be found in both DSLRs and mirrorless cameras. 

This Sony A7 Mark II is a full-frame sensor mirrorless camera that was introduced in 2014 at a bargain price of $1700.00. It can be found on eBay for $440.

The Canon 5D Mark III was introduced in 2012 at $3499. It is a pro-level camera used by many professionals. Loved by all types of photographers from wedding to local paper sports shooters. I found this one on eBay for $403.

-APS-C (crop) sensors.  These sensors are about 2.5 times smaller than a full-frame sensor.  Yet, some perform nearly as well as a full-frame sensor.  They are less expensive to produce, and crop-sensor-specific lenses are also less expensive because the glass elements used are smaller. Crop sensor cameras have a smaller field of view, so images appear magnified. For this reason, they can be a better choice for shooting distant objects, such as birds in flight or sporting events from the sidelines. This sensor size can be found in both DSLRs and mirrorless cameras. 

-MFT sensors.  Almost 4 times smaller than a full-frame sensor, these sensors can still offer outstanding image quality. They can have good low-light performance, but not as good as a full-frame or some APS-C sensors. However, their smaller size does have some advantages.  Camera bodies are smaller, as are lenses.  They have a larger cropping factor than even APS-C sensors, making images appear even more magnified.  Cameras with these size sensors are popular with bird photographers, vacationers, and nature photographers, and also have a place with some sports photographers, as their smaller size can be easily carried while offering great images and a higher perceived “magnification” at the same telephoto length compared to the other two formats. MFT sensors can only be found in mirrorless cameras.

Lens mounts

Every camera brand uses its own lens-mounting system, which is incompatible with other brands’.  The only exceptions are Olympus and Panasonic MFT cameras that use the same mounting system.  Within a brand, different systems use different mounts.  For instance, Canon DSLR cameras use the “EF” mount, while their newer R mirrorless cameras use the “RF” mount. 

Why consider a DSLR camera in 2026

Flagship DSLR cameras from as early as 2008-2009 can offer stunning images. Older pro-level DSLR cameras can hold their own for more static photography, such as wedding, portrait, architectural, and corporate photography. However, later versions of DSLRs have ever better autofocus, low-light performance, and dynamic range.  These newer DSLRs are perfect for fast-moving sports, low-light concert photography, and nature shots such as birds in flight. More recent pro-level DSLRs can be great choices for all types of photography, including fast-moving subjects. 

DSLRs offer the level of control and flexibility to shoot just about any subject, and pro models/enthusiast models are built to last and even withstand a bit of abuse. 

The Canon 7D II was introduced in 2014 as an APS-C format camera for fast action sports and wildlife shooting. It had an excellent focusing system and a fast burst rate. The original cost was around $1800, but it can be found on eBay for about $349 in 2026.

The Nikon D500 replaced the legendary Nikon D300 in 2016 with an original cost of $2000. The D500 is an all-rounder with an emphasis on shooting fast-moving subjects. This APS-C camera is currently being offered on eBay for $340.

The Nikon D750 is a full-frame DSLR that was introduced in 2014 as a pro-grade camera. It originally sold for $2300, but this copy can be had on eBay for $462.

The camera industry has shifted to mirrorless, so many photographers have ditched their DSLRs for the latest and greatest mirrorless options.  You can buy used pro-level or enthusiast DSLRs for a fraction of their original price. Additionally, their lenses are also being sold at fire-sale prices.  It is possible to put together a pro-level kit, including a top camera and a few nice lenses for less than the price of a new pro-level mirrorless camera body. 

This graph from mpb.com shows the decline of DSLR sales.

This is the Canon 5D Mark IV. It was introduced in 2016 for $3499 and can now be found on eBay for $700-$800. It is a pro-level camera that offers a full-frame sensor and a host of pro-features. This is the camera that I use for much of my professional work in 2026. It is a joy to use.

A kitchen remodel shot using the 5D Mark IV.

A corporate/portrait shot using the 5D Mark IV.

How about an older mirrorless camera?

Mirrorless cameras have become superstars over the last few generations, and their capabilities have exceeded those of DSLRs.  Early mirrorless cameras could take excellent photos, but their focusing performance was not on par with DSLRs. However, they were often much smaller as were their lenses, making them great travel companions.  Their images and capabilities were significantly better than phone cameras. 

I bought my first mirrorless camera in 2011, an Olympus EPL-2. It took fantastic photos. I had no complaints using this MFT-format camera, and I thought the focusing was good. However, its early contrast detection system could not compete with a DLSL phase-detection autofocus system. Newer MFT cameras have excellent auto-focus.

Mirrorless cameras from around 10 years ago offered better focusing, low-light performance, and more control surfaces. These cameras can be had at a good price, especially those that have MFT or APS-C sensors. You can find used MFT lenses at reasonable prices.  Some lenses from older APS-C mirrorless cameras can also be sensibly priced.

Newer mirrorless cameras are more like computers in a camera case, as they are so sophisticated. New lenses are very expensive, sometimes more than the camera body itself. New mirrorless cameras are fantastic, but most of us don’t need their super-high level of performance. 

But what about video?

Early digital cameras were primarily photography tools.  The first DSLR to record video was the Nikon D90, introduced in 2008, but it could only record a short 5 minutes of video at a fairly low resolution.  As time has gone on, the video capabilities of digital cameras have improved, with some new cameras offering amazing focus-tracking and up to 8K video. If you need strong video performance, you will need to buy a more recent camera.  Depending on your needs, you can still find used cameras that offer decent focusing and high-resolution video, even if they are several generations old.  Make sure that you check your camera’s specifications and watch a review before buying if you are primarily interested in using your camera for video work.

Why consider an older mirrorless camera in 2026

By going back a few camera generations, you can get a very high-quality camera for a fraction of the cost of a new mirrorless camera.   Very early mirrorless cameras will not offer the speedy focusing and low-light performance that you may want. However, many pro-level and enthusiast mirrorless cameras from around 10 years ago will.  Compared to mirrorless cameras, a pro-level DSLR from as far back as 2008 can deliver excellent images. Naturally, the more modern the camera, the better its specifications.

Conclusion

Cameras have been evolving, and every few years, there has been a leap in performance.  However, pro-level cameras from as early as 2008 can still produce stunning magazine-level images. 

Enthusiast-level cameras will be slightly less capable than a pro-body, but may have lower shutter counts. Some of these, like the Nikon 7200 (introduced in 2015) and the Canon 80D (introduced in 2016), are very capable cameras.

Shots that would be absolutely impossible to shoot with your cell phone are within reach of dedicated cameras. You don’t need to take out a second mortgage to buy a camera that will produce photos that are significantly better than your cell phone.  The cameras that photographers drooled over a few years ago are now available at a bargain price. 

When buying used gear, avoid cameras that look like they have been through a war.  Try to buy a camera with a relatively low shutter count, let’s say below 50K-75K actualization. However, even with higher shutter counts, a camera may still have years of service. High-end pro cameras have been known to have working shutters with 300K actualizations.  Avoid cameras with any signs of moisture intrusion or mold.  

When it comes to lenses, avoid cloudy or internally moldy lenses. If you are buying a zoom lens, it should extend smoothly. Light scratches on the outside lens element are usually OK, but avoid deep scratches. 

For both cameras and lenses, check all buttons and dials to the best of your ability.  If possible, take some test shots.  I have bought cameras from eBay with good results, but it is a bit riskier.  I always check the seller’s rating and avoid sellers who have listed only a few items. A good seller will accurately rate a camera, so read the description carefully. I have heard that people can get good deals on Facebook Marketplace, here too, ask questions, and test the camera if possible. Resellers like KEH and MPB inspect their cameras, provide reliable assessments, and offer a limited warranty.  You may pay a bit more, but you will have peace of mind if you go with a professional reseller.  If possible, ask if a seller will allow you to return a camera if it is not working properly within a few weeks after purchase.

For most, a pro-level or enthusiast DSLR offers the most value.  However, if a smaller size is important, one could consider an older-generation mirrorless camera, as they can also be had at a good price. With a bit of creativity and practice, an older camera can do just about anything a new one can. Practicing on an older camera will teach you everything you need to become a proficient photographer.  Remember, it is the photographer’s skill, not the camera’s newness, that matters. Don’t listen to influencers who are being paid to get you to buy cameras. Most professionals don’t change their cameras based on the latest and greatest; many are still using older cameras and churning out great work.  I was a guest at a wedding where the photographer was using two cameras: a Canon 5D, introduced in 2005, and a Canon 5D Mark III, introduced in 2012.  I saw his work, and it was stunning. He knew how to use his cameras!    

Images are mine, eBay sellers’, or various web pages, and are used for educational/entertainment purposes only.