Terms of use, allergies and food safety

These are the terms for using pantryhand.com, the Pantry Hand assistant tools and the Alexa skill. Pantry Hand is run by Pantry Hand LLC, part of Media Yard LLC, PO Box 73, Pennsauken, NJ 08110, United States. By using Pantry Hand you agree to them. How we handle information is on the privacy page.

The short version: Pantry Hand is a free recipe finder, not a doctor, dietitian or food-safety service. The allergen lines and diet tags are worked out from ingredient names and can be wrong. If you or anyone you cook for has a food allergy, read every label and use your own judgment. You cook at your own risk.

Allergies

Each recipe page lists the major allergens its ingredients name: milk, egg, wheat, soy, peanuts, tree nuts, sesame, fish, crustacean shellfish and molluscs. Those are the nine major allergens in the United States plus molluscs, which the UK and EU also count.

The list is worked out automatically from the ingredient names. That means it cannot see:

• what a particular brand puts in a product, such as wheat in a sauce or milk in a spice blend;
• cross-contact, where a product is made in a factory or on equipment that also handles an allergen;
• swaps you make, including the optional ones a recipe suggests;
• allergens outside that list, such as mustard, celery, lupin or sulfites.

"None of the major allergens appear in the ingredient names" means exactly that. It is not a promise that a dish is free from any allergen. The same goes for the diet tags (vegetarian, vegan, gluten-free, dairy-free): we check them against the ingredients, but cheese rennet, stock, sauces and packaged foods vary, so check the products you buy.

If an allergy is severe, follow your doctor's advice over anything on this site. Assistants that use Pantry Hand, like Claude, ChatGPT or the Alexa skill, receive the same allergen list and the same warning.

Food safety

Times in the recipes are guides; ovens, pans and ingredients differ. Use a thermometer and cook to these safe minimum internal temperatures from the US government's food safety chart:

• chicken, turkey and other poultry, including ground: 165°F (74°C);
• ground beef, pork and lamb: 160°F (71°C);
• whole cuts of beef, pork, veal and lamb: 145°F (63°C), then rest 3 minutes;
• fish and shellfish: 145°F (63°C), or until the flesh is opaque;
• egg dishes: 160°F (71°C); leftovers and casseroles: 165°F (74°C).

Some recipes are meant to be eaten raw or lightly cooked, such as ceviche, tartare, aioli and dressings made with raw egg yolk, or steak cooked rare. Those pages say so. Raw or undercooked meat, fish, shellfish and eggs carry a higher risk of food poisoning, especially for anyone pregnant, very young, older or with a weakened immune system. Buy fish sold for raw use and use pasteurized eggs where a recipe calls for raw yolks.

Deep frying, broiling, grills and sharp knives can burn or cut. Keep children and pets away, never leave hot oil unattended, and keep a lid nearby to smother a pan fire. Never put water on burning oil.

About the recipes

Many recipes, including the World Home Kitchen collection, are our home versions of dishes cooked around the world. The amounts, times and temperatures are our estimates, not any restaurant's or chef's recipe, and no restaurant or chef has reviewed them. Results depend on your ingredients, equipment and technique. Scaled quantities are rounded.

Nothing here is medical, nutritional or dietary advice, and we don't give calorie or nutrition figures. If you are managing a health condition, ask a qualified professional.

Disclaimer and limit of liability

Pantry Hand is provided free and "as is". We work to keep it accurate, but we make no promise that any recipe, allergen line, diet tag, quantity, time or temperature is complete, correct or right for you.

To the fullest extent the law allows, Pantry Hand LLC, Media Yard LLC and the people who work on Pantry Hand are not responsible for any illness, allergic reaction, injury, damage or loss that comes from using the site, its recipes, its shopping lists or its assistant tools, or from relying on the allergen lines or diet tags. You decide what to cook and eat, and you are responsible for checking ingredients and cooking food safely. Nothing on this page limits any right you have that the law says cannot be limited.

Links to stores, videos and other websites lead to services we don't run. Their prices, products, stock and terms are their own. Read more on how Pantry Hand makes money.

We may update this page; the date at the top shows when it last changed. Using the site after a change means you accept the updated version.

Spotted a mistake?

If an allergen, diet tag, temperature or step looks wrong, please tell us at support@pantryhand.com. Include the recipe name and we'll fix it.