Mustard

I took this photo last week while making a sandwich. The three mustard containers all have mustard in them, but it’s all stuck to the sidewalls and can’t be squeezed out. I’ve resorted to unscrewing the caps and digging in with a knife, just like everyone did when I was a kid and mustard came in squat glass jars.

Unfinishable mustards

I was going to write a post about it—sort of a followup to last summer’s epic condiment container engineering post, which included a discussion of the ideal gas law and plastic sphincters—but I forgot about it until today, when John Gruber linked to this Fast Company story about nonstick coatings for condiment bottles.

You should definitely follow the link and watch the videos of ketchup and mayonnaise being poured out of coated bottles. It is, to use Gruber’s word, freaky to see the contents rolling around freely in a bottle as if it were a puck on an air hockey table.

This super coating, with the unfortunate name LiquiGlide,1 is FDA-approved and food-safe. Just like BPA. I think I’d rather go with uncoated glass and a butter knife.


  1. Honestly, how could anyone be so sheltered as to use that name without immediately thinking of AstroGlide? 


Comments are closed.