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Testing Cookie Jars

By Tai Sierra Published

Cookie jars come in shapes and sizes of all sorts: You can buy one that looks like the Cookie Monster, Tinker Bell, or Mr. T. But what about function? We want our jar to keep cookies fresh, intact, and easy to grab. Avoiding novelty jars, we bought four models, one each in glass, plastic, ceramic, and stainless steel, all with at least 4-quart capacity so they could hold plenty of baked goods.

We looked for jars with a tight seal to maintain freshness and with openings wide enough to allow us to reach inside for really big cookies (up to 4 inches in diameter). We filled the jars with French tuile cookies (they’re brittle, so particularly susceptible to humidity) and inspected them daily for a week: Even the worst performer kept the cookies crisp for a respectable four days. Next we filled each jar with a moisture-sensitive color indicator called Drierite; its crystals change from blue to pink as dampness penetrates. After seven days, we noticed changes in color, which were more drastic in some jars than in others. Only one jar, the OXO Good Grips Pop Storage Container, kept the Drierite blue. It made an airtight seal that can keep our homemade cookies fresh, crisp, and delectable for days—if they last that long.

Equipment Review Cookie Jars

We wanted our jar to keep cookies fresh, intact, and easy to grab.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.