The World's Best Peppermills

I like the Chef Specialties Professional wood pepper mills.  These are made in USA, and beat Peugeot mill in a blind test in the Le Cordon Bleu kitchens in Paris!  LCB branded these mills for awhile.  You usually have to look for these mills in foodservice showrooms!  The hunt for these mills is well worthwhile.

   I really enjoy the quality of the Atlas pepper mill that I bought.  The price will vary from decent up to suggested retail pricing, you just need to shop around a bit.

   good luck,

  dan

I think the peugeot pepper grinders are the best.

http://www.psp-peugeot-usa.com/

Peugeot Paris u'Select 9-Inch Chocolate Pepper Mill

Me, too, Nicko!

I've tried other, inferior mills - but the Peugeot come out top, every time!

The Atlas does coarse much better than the Peugeuot.  Quantity too.  Also, handles better in the kitchen.

BDL

Penzeys has a very good pepper mill with a larger than most mechanism.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspeppermills.html

The best IMO is the Unicorn Magnum Plus. Wonderful mechanism, very even grind and simple to fill. I have had mine for 6 months now and it's perfect!

http://www.cooking.com/products/shprodde.asp?SKU=170008&CCAID=FROOGLE170008

+1 for the Unicorn Magnum Plus!  I love mine, the fill hole coming open is the closest thing to a negative.

Any Proof(Article) behind the statement of being supported by Le Courdon Bleu. Im considering purchasing a new Peppermill. thanks

Any Proof(Article) behind the statement of being supported by Le Courdon Bleu. Im considering purchasing a new Peppermill. thanks

Quote:

Originally Posted by GeneoGirl 

I like the Chef Specialties Professional wood pepper mills.  These are made in USA, and beat Peugeot mill in a blind test in the Le Cordon Bleu kitchens in Paris!  LCB branded these mills for awhile.  You usually have to look for these mills in foodservice showrooms!  The hunt for these mills is well worthwhile.

I like wooden mills for their looks and feel, but every one I've had as eventually become very gummy on the outside, unpleasant to hold, and impossible to clean.  If that weren't enough of a problem, moisture also attacked the bottom where the mechanism was, which then tended to clog. 

For kitchen use, give me metal or plastic.  For the table, where they're not handled with wet hands or set on a wet counter -- wood is great.

You can't beat an Atlas for looks, longevity, or function.

BDL