We were tired of using stale and inferior pre-ground pepper because existing mills are slow, and we were tired of cranking ordinary pepper mills an excessive number of times to get small amounts of inconsistently ground pepper.

Maybe you are tired of those things too.

When you see top chefs using premium mills crank over 60 times for a simple dish, it means there's an opportunity to improve the experience.

Once we started working on the speed problem, it became apparent that other problems like filling, calibrating, and grind quality/range were also fixable.

We've ground pepper one way for so long that we're used to it, but now there's a better option.

For professional cooks it means better food made faster.

For pepper lovers it means finally getting the amount of pepper you want.

It's the difference between using fresh ground and musty pre-ground pepper.

It's using 15 cranks to pepper a side of brisket instead of 150.

It's the ability to get super fine and super coarse pepper from one device, in seconds.

It's the only pepper mill that will prompt you to say "Whoa" when you use it.

Two reasons.

Reason 1: The more comparisons we did between our prototypes and top rated pepper mills, the more it was apparent that there was no comparison. The Pepper Cannon is a different animal, so it gets a different name.

Reason 2: It's difficult to be upset when a product called the "Pepper Cannon" puts out a lot of pepper. With a name like Pepper Cannon, you know exactly what to expect.

No. There will be the exact amount of pepper you want, ground more consistently, in a fraction of the time.

If you want to decrease the output, either crank it less or adjust the pepper cannon to a finer setting.

* Unless you dial the pepper cannon wide open. Then there may be too much pepper. Use your new pepper power wisely

No, salt will corrode the stainless steel internals eventually.