Paderno World Cuisine A4982799 Tri-Blade Vegetable Spiral Slicer Technical Specification Warranty & Support Feedback
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- ORIGINAL DESIGN, BOASTING MORE THAN 15 YEARS ON THE U.S. MARKET
- Most often featured as a favorite and recommended as the best by publications and networks, including Bon Appétit, Food and Wine, House Beautiful, Oprah Magazine and Food Network.
- Reviewed by Cook's Illustrated: Visit America's Test Kitchen Equipment Reviews to read more!
- The unit is BPA-Free and includes three blades made of ABS plastic frames and stainless steel blades.
- Made by Paderno World Cuisine, a leader in healthy cuisine since 1925.
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The spiral vegetable slicer cuts vegetables and fruits into curly, ribbon-like slices. By placing the vegetable or fruit on the prongs of the wheel and turning the wheel while pushing the base toward the vertical julienne blade, continuous spiral strands
Top customer reviews
A while back I decided to buy a spiralizer and began looking through the options on Amazon. It quickly became clear that nearly every brand had dozens and sometimes hundreds of fake five-star reviews posted on their respective pages. Through other reviewers I learned that the world of vegetable spiralizers is notorious for this problem, Why spiralizers, of all things? No idea, it's really weird. I also noticed that many of the posted reviews for different brands were from people, mostly bloggers, who received their spiralizer directly from the brand for free or almost free in exchange for reviewing it. In the end I bought this Paderno Spiral Vegetable Slicer, because it was the best-seller and I felt I really couldn't fully rely on the reviews for any of the options. I got my Paderno and used it for a while, and it's fine, though not the best I've ever used (more on that in a moment).
We'll break up the review by dividing the various considerations into different vegetable categories, including a lot of things I'd wish I'd known before I bought the Paderno. Here we go:
BROCCOLI STALKS: My favorite vegetable by far to spiralize. I am not a zucchini fan, and of course even clumsily-made spiralizers usually have no issues with zucchinis, as they are soft-ish and watery. The harder vegetables separate the contenders from the also-rans, in my opinion, so we'll start there. The Paderno does a fairly good job with the stalks, but the lack of any kind of catcher for the noodles does drive me crazy. I usually end up placing a sheet of foil below the unit and scooping up my noodles that way (see photo).
PREPARATION SUGGESTION: Use the "Thin Spiral" blade to spiralize 2 large stalks per person you will be feeding. Pan-fry the resulting noodles in olive oil, blitz (or mix) some spaghetti sauce, pre-cooked sausage or meat-substitute, and a handful cilantro together, pour over noodles. Eat a heaping plateful and don't feel sick afterward like you probably would eating that much pasta.
BUTTERNUT SQUASH: One of the big complaints people have about spiralizers is the power of the suction cups, a vital component when you're spiralizing hard veggies like butternut squash. The Paderno cups are okay. The surface (granite, in my case) needs to be clean and very dry, with no grooves or dips. The cups stick to a degree but the unit does slide slowly as you spiralize. With hard veggies, you have to hold the small handle at the base (pulling the vegetable snug to the blade) while turning the crank at the same time. Unless you are unusually gifted you do not have a third arm to also hold the unit to the counter. I would say the Paderno suction cups, three months into thrice-weekly use, barely get a passing grade. They stick but they slide. I will update when they give up entirely.
PREPARATION SUGGESTION: Get a long, lean butternut squash with a small base. Cut base off where bulb starts, then trim skin off the long squash neck. Spiralize neck with "Thick Spiral" blade, then blitz noodles in food processor until they resemble grains of rice. Stir-fry in olive oil with a fajita spice mix folded in. Serve in bowl with protein of your choice. Watch your family eat it like it's their job.
SWEET POTATOES: We spiralize sweet potatoes using any blade we happen to already be using, then stir-fry them with Coconut Secret Coconut Aminos Teriyaki Sauce (a life-saver if you can't have soy and love to stir-fry). I highly recommend washing the blades and unit off immediately after spiralizing to A) make clean up easy instead of ghastly and B) prevent staining. I am a leave-it-until-tomorrow kind of cook but your really don't want vegetable bits to dry out on your unit and make your life miserable. If you wash it right away clean-up takes just seconds.
My current favorite spiralizer is this one: Farberware Pro Spiraletti Spiral Vegetable Slicer with Three Blades. It has two big advantages over the Paderno: There is a chute to catch your spirals and the blades are color-coded, so we can find the right one instantly. I've included some pics of the Paderno and Faberware side by side, so the difference can be seen clearly, and also the similarities. The blade sharpness and strength was pretty much the same on both products, as was the length. The color-coded blades, the chute on the front, and the better suction cups on the Faberware are the major differences that affected performance.
In conclusion, not the very best spiralizer, but serviceable. I prefer the Faberware, but if for some reason you do not want that one, this is a good second choice. Recommended with the above reservations and rating:
I had to interrupt my cooking to write this review. Believe me, I am not easily moved to write product reviews. This would be my second here on amazon (since the writing of this review three years ago I have added many more product reviews here on amazon).
But, this little turning slicer is amazing. Simply amazing. It makes quick work of everything I throw at it and to date that would include:
onions (they work a little differently from the other vegetables)
kohlrabi (makes a fabulous, refreshing salad)
zucchini (I can never remember how many "Ns" are in that vegetable)
I may even have done a celeriac but I can't recall for sure.
This device never balks.
And it is a pleasure to clean.
I had to give up pasta a few months back and I found myself missing the act of twirling long strands of food on a fork. It was then that I searched for a spiral slicer, not sure if one existed that could meet my fork twirling needs. I bought this little gem because I figured it was inexpensive enough that if I didn't like it all that much, it wouldn't be too much of a hardship.
Honestly, for what this does I would easily pay twice or three times the price.
As I write this I am in the middle of spiralling cucumbers for the old family cucumber salad recipe. Many of the strands that come out of this thing get close to 2 feet long. Food prep doesn't get much more fun than that. The First four (large) cucumbers took all of 4 minutes to break down into perfect, long, spirally strands. I have four more to go when I finish this review.
Okay, some of the reviewers here have complained that you lose about 3/8ths from the center of anything you are spiraling, and this is indeed true. In the case of cucumbers, that means that the device is essentially getting rid of those pesky seeds for you but in the case of a carrot, you lose a bit of viable vegetable. Do I mind this? NO, who cares. Use that center 3/8ths carrot piece for something else, or snack on it while you shred the rest of your veggies. Its not as if the center 3/8ths isn't usable, it just isn't made into long spirally strands. So, it wouldn't make sense to try to shred baby carrots or asparagus because they aren't much larger than 3/8ths of an inch so there wouldn't be much to spiral.
I can't speak to the durability of this slicer because, alas, I've only owned it for two months as of this writing. So far so good however and it does seem durable. It is well designed. The extra blades snap into a holder in the middle of the slicer so you aren't likely to lose them nor are you likely to cut yourself on them inadvertantly. Though lightweight, the whole unit feels fairly sturdy and I can't imagine needing to replace it for a long long time. The whole thing suctions onto your work surface which makes it very manageable. I've started using it in preparations where hitherto I've used a mandolin slicer. This spiral slicer doesn't make it easy to cut off fingertips the way you can with a mandolin.
On a final note before I get back to the cucumber salad.... I do not like kitchen devices that make a job longer than it needs to be and that includes gadgets that take forever to clean or have sharp edges to wash and be careful of. You could hurt yourself with this thing but honestly you would have to try pretty hard to do that. it doesn't want to hurt you and the company seem to have thought of everything so that it would only really injure someone determined to draw blood. it is not a child's toy however and so it requires the same respect you would give any other item with sharp blades.
There is one minor quibble I have with the device and hope that the company reads this and deals with it in a future incarnation of the product... when the spirals come out it is a little bit difficult to manage where they will end up. It would be nice if they design a catch basin type thing for the strands as they fall from the blades. This is a minor quibble because you really can catch all the strands if you're careful but I just don't want to have to be careful all the time.
Okay, that's it, back to my cucumber salad.
EDITED July 2013 -- THOUGHTS AFTER 3 YEARS OF OWNERSHIP:
I still absolutely love this thing. It continues to work flawlessly and fairly effortlessly, breaking down all kinds of vegetables. Admittedly my favorites are cucumbers and zucchini but I have spiralized many others as noted above. In all this time it hasn't stained (as many of these gadgets do) and the blades don't seem to have lost any of their effectiveness. I admit that cleaning it, while still relatively easy, is not child's play. Still, it doesn't take long.
I used to put my zucchini noodles in a vegetable basket on the grill with some spiralized onions and coated with a bit of olive oil, salt, pepper and garlic and they were a crowd pleaser every time. But it has been brutally hot and humid here so I thought I would go for something a little more refreshing. I served the noodles raw (using the smallest blade) and coated them with a homemade "guacamole" sauce. This was another crowd pleaser and rivals the cucumber salad.
3 years later and I can't sing the praises of this thing highly enough. I just really don't understand the naysayers.... particularly the folks who complain about the wasted vegetable "core" Get creative and find something to do with it. Challenge yourself!
Most of all I am impressed by how well this thing has held up.
UPDATE AUGUST 2013....
There seems to be much debate about whether this little unit suctions effectively to the work surface. For me, it does. I have a polished granite countertop. I am going to guess that this suctions much less well (if at all) to some lightly textured formicas. That may well be where the debate stems from.
A BLOG AT LAST! I am just starting to blog my recipes. The first four have been posted but am hoping to get many more up and running.....
okay. here's the blog address spelled out.... my website is s n o o t y d o g - dot - c o m. There is a link at the top of the page for my blog. Let me know if you find it useful