Welcome to Add to Cart, a blog series by Milk Street’s Commerce Editor Priyanka Shahane, dedicated to the new products and tools that are changing the way she cooks every month.

I’m back with five items that have made my cooking better this month from the Milk Street Store, including Thai chili jam, a Japanese omelet pan and chopsticks that are just for cooking.

What I Added to Cart in June 1
Jam, Made from Chilies
My issue with some chili-based condiments is that they pack a wallop of spice and not much else. But nam prik pao, or Thai roasted chili jam, is toasty hot from charred chilis, tangy from a spike of tamarind and sweet from jammy shallots and a whisper of palm sugar.

This version is made by Pink Salt Kitchens, a Chicago-based Thai pop-up and award-winning sauce line. Mixed into its typical silky, jammy texture, it’s right at home in stir fries and traditional recipes like Thai Cashew Chicken, but I like skimming off some of the oil to add a pungent twist to basic scrambled eggs or soups. It’s also the ultimate upgrade to summer’s classic tomato, mayo and black pepper salad—just mix it to taste into the mayo. Sensational.
The Better Way to Pick up Baked Goods
I kind of hate parchment paper. If you’re trying to MacGyver a sling for a loaf pan, you have to clip it to the sides to get it to stay in place and hold its shape. And tossing after use is wasteful.

Luckily, King Arthur found a better—and more sustainable—way. For bread loaves or quick breads in a 9x5 loaf pan, these reusable slings made from heat-resistant silicone save the day. Simply place the lifter in the base of your loaf pan, grease lightly for extra insurance then pour your batter or dough on top. Easy-grab tabs hang over every side so you can pick up the sling to release your banana bread or sandwich loaf when it’s out of the oven. My favorite part? The lifters are dishwasher-safe.
What I Added to Cart in June 2
What I Added to Cart in June 3
The Omelet Pan That’ll Become an Heirloom

I’ve waxed poetic about cast iron before, but this omelet pan from Japan is even more special: It’s made from Nambu iron, a traditional Japanese cast ironware known for even heat retention and durability that dates back over 400 years. It’s textured to behave like nonstick, which is perfect for clingy foods like eggs, and the curved, high sides make flipping easier. Do I have the confidence to flip an omelet yet? It’s a work in progress, but the Iwachu gets me closer.
Liquid Gold

While this ingredient isn’t knew to me, I’m using it more for desserts and sweets lately, so I’m discovering a whole new layer of uses for liquid shio koji. A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. But this easy-to-use shio koji is one of a kind--the only liquid version on the market.

On its own, the golden shio koji is salty-sweet. It’s a tenderizing hero for meat, keeping things juicy and moist, and adds flavor to vegetables and sauces (plus, Digital Editor Claire Lower swears by it for quick pickles and fermenting). But I really love it lately in sweets, especially caramel and chocolate sauce, even a capful in brownie batter for a hit of complexity.
What I Added to Cart in June 4
What I Added to Cart in June 5
Chopsticks Made for Cooking

There’s nothing I love more than a simple tool that can replace many. These silicone chopsticks can flip, mix, turn and stir and are long enough to keep my hands out of the heat. I really like them for deep-frying, as I can use the chopstick tips to gently flip bobbing fritters, doughnuts and arancini.

Plus, I’m conscious about using metal utensils in scratch-prone skillets, so the silicone composition is perfect for peace of mind. The ridged, pointed tips of the chopsticks offer extra dexterity and grip when cooking or plating, while the wide ends are finished with tiny scoops, great for adding salt, pepper or other seasoning while cooking.
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