FAQ
Straight answers.
The short version: the jar turns published chef recipes into pour-to-the-line fill marks. Everything else worth knowing is below.
Are these really the chefs' recipes?
Each one is based on a recipe the chef or restaurant published themselves. We keep the published ratios and cite the source on every recipe page. The jar method is ours. PantryFlex is independent: no affiliation or endorsement, just the published sources.
Do ingredients come with it?
No, and that's the point. Your pantry already owns the sauce. The jar just knows the recipe. Nothing ships but the jar.
Do I need to know how to cook?
If you can pour to a line, you're qualified. The jar does the measuring and the shake does the technique. Thirty seconds, no whisk, no cutting board.
How much does the jar cost?
Founding price $39.99 + S&H · first 500 on the list. $49.99 after launch. Recipes stay free on the site either way. The jar is optional.
Is it a subscription?
No. One jar at $39.99 + S&H for the first 500 on the list ($49.99 after launch), about a cup per fill, roughly a week of dressings. Refill it from your pantry as long as you like. Every recipe stays free on the site.
Will it leak when I shake?
No. The lid screws down onto a silicone sealing ring: airtight and leak-proof. The jar is 16 oz but a batch fills to about a cup on purpose: the empty half is where the shake happens.
Can the jar go on the stove, or hold a hot sauce?
No. The jar is the cold half of the kitchen: measure, shake, store. Simmer sauces shake cold in the jar, then finish in your pan. Let leftovers cool briefly before they go back in the glass, and refrigerate promptly. Don't shake a sealed warm jar.
Something we didn’t answer? Write to contact@pantryflex.com.