Corrections Policy
How we handle mistakes at Kitchen Finds Under $30.
We aim to be accurate, and we treat being wrong as something to fix in the open rather than quietly bury. This page explains how we catch errors, how we correct them, and how you can flag something you think is wrong. A clear corrections policy is part of what it means to be a publication you can trust, and we hold ourselves to it.
What we correct
We correct anything that is factually wrong or materially misleading, including:
- Pricing errors. A product listed under our $30 threshold that no longer qualifies, or a price stated incorrectly.
- Specification errors. Wrong dimensions, materials, capacities, compatibility, or features.
- Availability errors. A product that has been discontinued, renamed, or replaced by a newer version.
- Attribution or sourcing errors. Anything we have credited incorrectly or stated without adequate basis.
- Broken or incorrect links. Including affiliate links that point to the wrong product.
How we make corrections
Our approach depends on how significant the error is:
- Minor fixes. Typos, small wording issues, and trivial slips are corrected directly without a note. These do not change the meaning of anything.
- Substantive corrections. When an error affects a fact a reader might act on — a price, a spec, a recommendation — we correct the article and, where it matters, add a brief note indicating what was changed and when.
- Significant corrections. If an error is serious enough to have changed our recommendation, we update the article prominently and make the change clear, rather than silently swapping the conclusion.
Keeping content current
Because prices and product availability change constantly in the under-$30 market, we review and update articles on an ongoing basis. Where an article has been meaningfully updated, we reflect that with a visible last-updated date so you know how current the advice is. Updating stale information is part of our corrections process, not separate from it.
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Cost-Per-Use Calculator →How to report an error
If you believe something on this site is wrong, please tell us. The more specific you can be, the faster we can check it. Helpful details include the article title or link, the specific claim you are questioning, and — where possible — a source or reason you believe it is incorrect.
Email: [email protected]
We review every correction request. We cannot always reply individually, but every credible report is checked, and where it is valid, the article is fixed.
Who is responsible
Kitchen Finds Under $30 is edited by its founder, Michael Haralson, who is accountable for the accuracy of everything published here. Corrections are reviewed and applied under that single editorial standard. If something is wrong, it gets fixed, and the responsibility for that sits in one place.
Michael Haralson worked in professional kitchens from 1979 to 1992: San Diego restaurants, six years with a catering company beside an Austrian chef, and two summers as a cook on the Finland to Sweden cruise route. He then built a fifteen-year career at Nokia. It began in product marketing and product management, where technical specifications and supplier evaluation were part of the work, and grew from a few countries to a region to global roles, then into sales and corporate strategy. That took him to Beijing for three years, where he spent many weekends in a different province trying the local food and took cooking classes. He has eaten in more than 40 countries and has been shown the kitchens of restaurants in Southern Europe. At home in Finland he cooks Cantonese, Sichuan and Mediterranean food, and still uses the cast iron skillet he bought in 1992. He is the author of Buy It Once, Book One of The Researched Kitchen, and writes here about the balance between kitchen tools that cost too much and those that fail too soon.