I'd rather eat it cold

@@jakekgfn Yes, one of my favourite breakfasts is cold pizza, we have quite different pizza's in Australia to the American pizzas.

@@MaZEEZaM cool

yes 8 months later and still barely any reviews

You have pizza that makes it to being reheated?! lol

Like the way they reheat single slices at my local pizza chain, I use a cookie sheet in a preheated toaster oven. Having to preheat is annoying though.

@ZULU MATUBU My method: start in a cold frying pan, with the slice face down, over medium-low heat. As soon as you hear the cheese start to sizzle, it's melted enough to flip over. Flip it and increase the heat to medium, then go another minute or two until it smells toasty.

Try an air fryer ezpz

@@victor_ylap air fryer is just a tabletop convection oven. Waste of money to be honest.

true... that's why i got it for $25. At that price point ... it is better than any table top oven in that price range by far.

That means most people here don't understand why it called superheated steam過熱水蒸気。 It is not an oven that can use some steam, it is an oven that only cooks with steam. Don't think steam is not hot enough to grill your steak.

@@Lycoris831 you can get steam to a thousand degrees. Definitely hot enough for a steak

@@sulski55 Yes you can but only under intense pressure so great it would be impossible to attain in home setting.

@@peterturner1582 You absolutely can with a stovetop pressure cooker with a broken regulator

lmfao!..

You're an odd man, David, but you steam a mean ham.

Do you have the Aurora Borealis localized in your kitchen?

@@jakekgfn Yes!

Ironically, this one is VERY similar to the one that Sharp makes for the Japanese market - but that one is smaller and red. Sharp in the US makes ovens you are talking about and sells it as a built-in. It is much much more expensive than this counter-top unit. There are differences, but if you can afford a $3K built-in appliance, the counter top is a great way to go.

that's what I do when baking bread, but make sure you don't use pyrex glass. I've killed 3 pyrex baking pans over the last 5 years :)

ZULU MATUBU metal container, oven safe of course

@@yuyiboy yup, they won't eventually crack and break into hundreds of pieces. You think I'd learn after the the second time.

woolfel it’s something about the water that cracks them, weird, you can bake anything in those, but not water 🤷🏽‍♂️

@@yuyiboy I'm going to guess heat stress, but I have no proof

Seriously, she compares this oven to her $20K combi oven, says that it wins 2 out of 3 of her tests against a regular oven, and THEN says it is too expensive. Or did you just save $19,600 for results better than the wall oven?

I was drinking and almost did a spit take. Didnt expect that...no matter how old you get..it never gets old!

they are commercial ovens with open exhaust pipes meant to be underneath commercial exhaust hoods. deli manager here and when steaming or in combi there is a boatload of moist air pouring out the vent.

no, combi ovens are not pressure ovens

i was gonna say... i don't think Sharp ever advertised the super steam oven as a Pressure cooker. I'm sure the pressure cooker is probably faster than all 3 methods for cooking taro.

@@thewhoopimen And Pressure cookers are a very different method of cooking

Cheaper now Amazon CSO 300N1 about $200

What do you use it for?

Oh no

Long time no see old friend

Hah, not getting so many top comments now , hmm? You got competitions

I think the chicken thigh was cooked perfectly though. Superheated steam are useful to deliver crusty outside while moist the inside while drive away excessive fat content, similarly priced combi simply cannot do as well and you gonna lose nutrition in your food because of the steaming process. In that pizza test I am sure with couple of minutes more the result would have been fantastic. They like to trash things here really but often missing the whole point of the product they are trashing, last time I saw them trashing a precision induction burner because it boils water too slowly, I mean, come on all 110v induction burners boil water slowly, the point is it can maintain the temperature precisely and they totally did not review that function.

Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage www.researchgate.net/publication/281662901_Effect_of_superheated_steam_cooking_on_fat_and_fatty_acid_composition_of_chicken_sausage Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak www.ncbi.nlm.nih.gov/pmc/articles/PMC4973943/

She's a chef with a restaurant

thats what she reported the item for her taxes.

nvm, 7:49 question answered

@@MeepMeep88 for that to work, you would have to wait until the water boils and fills the oven with steam - so it would take much longer to see the effects. This oven produces the steam in a small chamber quickly and injects it into the oven cavity in almost no time at all.

@@mvecera What if you boil the water first then.

@@MeepMeep88 like a Bain-marie? Sure. It would just take longer... and maybe be a bit dangerous to wield, but people do it.

I watch again a few times, the pizza on the right came from the baking tray (so it's from the oven). No mixed up. Also you can tell by the edge of the crust before she put it in the ovens, the one that is burnt went in the steam oven, which she placed on the left side as the pizza that came from the steam oven. No mixed up...

People eat more than pizza

I like mine for baking french breads.

An air fryer is just a miniature convection oven. Put a wire rack on a baking sheet and now your convection oven is a gigantic air fryer.

The Cycling Panda I think Eater is finding kitchen equipment that are being sold to regular customers and putting it up against commercial restaurant equipment. I work at a restaurant and we use combi ovens all the time. Truthfully speaking, I don’t see its application in homes. Pro kitchens, definitely need it most of the time.

Right? I assume that's what most people buying this thing are using it for

@@elvsrbad2 for sure.... I mean if I want moist chicken I'll sous vide and finish with a torch or searzall. This was a major fail in this review.... Bread baking would have been the ultimate test. Even then, I'll save 400 dollars and use my Romertopff or dutch oven.

Right. I think steam is pretty important to breads like baguette. Would have been good to compare this to to the technique of adding water or ice to a tray in a regular oven for breadmaking.

@@titodavalos There is major fails in ALL HER Reviews. I remember an episode she considered her self a "Chef" then another video she admitted to never making fresh pasta, LOL!!!!!

just the tip

Well, unless you don't have a regular oven...

7:48

@@Rebecca-fs2rg ahh...thanks...I stopped before the pizza...

Maybe, but I think the difference in thermal conductivity between just humid air and steam is pretty big. I don't think that it is too much of a difference in this oven. Our bread proofer had a dedicated water line hooked up to a reverse osmosis filtre and it used a lot of water.

@@lazytv4318 Although it doesn't answer the question of results. How she recommends using a pan of water, but she had an over right there and didn't show us a comparison.

you would have to wait until the water boils and fills the oven with steam - so it would take much longer to see the effects. This oven produces the steam in a small chamber quickly and injects it into the oven cavity in almost no time at all.

I was thinking the same thing. Why didn't she crank it up to 485 degrees?

yasss

Nah, get a convection oven and place a baking pan filled with water at the bottom rack. Convection oven is way more versatile.

After thinking about it. Convection oven is the way to go.