I have a meat cleaver that belonged to my Grandfather who was a butcher starting around 1900. It probably was sold through Sears And Roebuck catalog sales. The marking is "Craftsman Professional".
I also have a Wok that I bought back around 1978 when I was in college at Clemson Univ (SC). It is great for oriental food,and does a jam up job for popcorn.
I also have a Wok that I bought back around 1978 when I was in college at Clemson Univ (SC). It is great for oriental food,and does a jam up job for popcorn.
Attachments
ROTFLOL..... you beat me... I bought my wok in '79 at the McChord AFB PX.
Still have it... an old workhorse. Heavy as he!! Made in China, likely the only thing mass produced in China where they make the best.
But I don't get the picture.. you use the wok on an electric stove? I use mine on a 20,000 BTU gas burner.
Still have it... an old workhorse. Heavy as he!! Made in China, likely the only thing mass produced in China where they make the best.
But I don't get the picture.. you use the wok on an electric stove? I use mine on a 20,000 BTU gas burner.
I have some spoons that my brother brought back home from the Navy in the 60s.
They're great, and are still in perfect condition despite having been heavily used both before then, and ever since.
They're great, and are still in perfect condition despite having been heavily used both before then, and ever since.
tonyEE, Yes, I had a gas stove in college, but now have electric. It works. Probably not the best due to lag, but it works.
Ideally, I would have a gas range and electric stove, or at least one Induction burner.
By the way, do you have a BSEE? Got mine at Clemson. Passed the EIT, but never did the PE.
Ideally, I would have a gas range and electric stove, or at least one Induction burner.
By the way, do you have a BSEE? Got mine at Clemson. Passed the EIT, but never did the PE.
Get a propane burner... you can get them for 100 bucks or less... run it outdoors.
Come to think about it, I might get one myself. I already got the BBQ, the two burner "camp" stove, two 40lb propane tanks.... hmm... we have the japanese table top burner for shabu shabu, sukiyaki, korean BBQ... I figure the big ring will also work for paellas...
We're in SoCal so weather is not an issue...
I keep telling my wife the next house/kitchen we build, we're gonna put a 60" Viking range top with four burners, griddle and wok burner. She always retorts that we don't have a restaurant.... pffttt...
Come to think about it, I might get one myself. I already got the BBQ, the two burner "camp" stove, two 40lb propane tanks.... hmm... we have the japanese table top burner for shabu shabu, sukiyaki, korean BBQ... I figure the big ring will also work for paellas...
We're in SoCal so weather is not an issue...
I keep telling my wife the next house/kitchen we build, we're gonna put a 60" Viking range top with four burners, griddle and wok burner. She always retorts that we don't have a restaurant.... pffttt...
I have a Cajun Burner I use for Gambas.
Ooooo, Paellas. I have Calasparra rice for it along with Garrofon Paeila beans for it. I need a Paella pan to make it.
Ooooo, Paellas. I have Calasparra rice for it along with Garrofon Paeila beans for it. I need a Paella pan to make it.
Not really. The Paellera is used to make it outdoors... but most paellas are made indoors in a brazier or a large stock pan. You can also make it in a pot so long as it is wider than taller.
Make sure not to pile up the rice. A 16 inch paellera is good for 3 or 4 people... about half a lb of rice at most. Should be no more than 1 1/2 inches of rice on it.
In the brazier and pan you can make it deeper because it will finish in the oven, but for a 16 inch brazier one lb of rice is tops.
Finish it covered in the oven.
Naturally, I got all of them... lately I saw it made in a pot that looked like the mold for a bundt cake. That pan was a family heirloom, about 80 years old. It was originally from farmworkers who'd prepare the paella and then covered over a slow wood fire while they were working on the fields. It made a fantastic "hunters' paella with morzillas, bacon, garbanzos, etc... it was simple and delicious.
Yes, we got a collection of Lodge pans and pots. My favorites are the deeper ones, we got the 10 and 12 inchers, about three inches tall. We also got a 12 incher that is about 5 inches deep. For two people that's pretty much all you need.
But we also have the Lodge steel skillets and those are superb as well.
Then you got the cast enamel pots.... I think we got like six, including two large dutch ovens.
Well, you still need a sauce pan.
My favorite cast iron pot belonged to my grandma.
I don't know how old it is.
Big a red enameled on the outside.Made in France and heavy as anything. My wife refuses to use it due to the heft.
Sauces taste so much better in cast iron than stainless or heavy forbid teflon. Possibly due to all that grandma food that permeated into it over the decades.
Well seasoned after decades forvthe best kind of non stick coating: the kind that let's food stick and burn when I want them too and doesn't stick when I don't want it too.
I don't know how old it is.
Big a red enameled on the outside.Made in France and heavy as anything. My wife refuses to use it due to the heft.
Sauces taste so much better in cast iron than stainless or heavy forbid teflon. Possibly due to all that grandma food that permeated into it over the decades.
Well seasoned after decades forvthe best kind of non stick coating: the kind that let's food stick and burn when I want them too and doesn't stick when I don't want it too.
BTW, I got records and audio equipment older than my oldest cooking utensils.
We inherited some very cool dishes from the early 70s, but I got a 73 Akai AS-980 and a bunch of records from the 60s and even late 50s ( Sinatra Live At The Sands! )
We inherited some very cool dishes from the early 70s, but I got a 73 Akai AS-980 and a bunch of records from the 60s and even late 50s ( Sinatra Live At The Sands! )
Must be Le Creuset. We have an orange one that's probably from the 80's, and a newer blue one, that is much larger. My wife is a professional baker, so no issues picking up heavy pots.
jeff
Last edited:
My oldest pan is a cast iron pan to make “poffertjes”. Poffertjes are a sort of small, fluffy pancakes. The pan is probably made in the 30’s.
Last edited:
A white 'Le Creuset' enameled cast iron casserole, around 45 years.
We don't have it any more, but had an aluminium pressure cooker made by the Commonwealth Aircraft Corporation (Oz) in about 1948 from melted down surplus fighter aircraft worked well until the rubber seal perished.
Geoff
We don't have it any more, but had an aluminium pressure cooker made by the Commonwealth Aircraft Corporation (Oz) in about 1948 from melted down surplus fighter aircraft worked well until the rubber seal perished.
Geoff
You should be able to buy new seals Geoff, most are a standard size.
I have a 12" cleaver I was gifted by an old butcher about 40 years ago and it was old when I was given it and SWMBO has an egg lifter she inherited from her mother that is dated to the 1930s and still works wonderfully well, it is unusual because it is very early Stainless steel
I have a 12" cleaver I was gifted by an old butcher about 40 years ago and it was old when I was given it and SWMBO has an egg lifter she inherited from her mother that is dated to the 1930s and still works wonderfully well, it is unusual because it is very early Stainless steel
I have a 24 quart pressure caner that I got from parents. They got it used in the 1960's. The one with the hand cranks on the top and no gasket, with a gauge to track pressure. It does 3 rows of 7 1L jars. Just right for fruit.
I use it every year to can fruit, and salmon. I love it. It makes me happy to have home canned food. It is worth the effort just to have peaches in February. Blueberry's are better than wonderful, and home canned salmon needs no further discussion, there is no comparison.
Hmmm makes me smile just thinking about it
I use it every year to can fruit, and salmon. I love it. It makes me happy to have home canned food. It is worth the effort just to have peaches in February. Blueberry's are better than wonderful, and home canned salmon needs no further discussion, there is no comparison.
Hmmm makes me smile just thinking about it
I think the oldest item I would have is an aluminum stovetop egg steamer from the 60's. It was the new way of 'poaching' eggs back then. In fact it's sitting in my vehicle waiting to be delivered to Good Will. I think Mother bought it from the Army and Navy store back when I was but a tyke. I remember them as being Saturday morning eggs.
See the guy who posted right above me? His mother gifted me an enamelled cast iron Le Creuset set that was new and still is. It's the kind of thing you want to keep in pristine condition IMO.
See the guy who posted right above me? His mother gifted me an enamelled cast iron Le Creuset set that was new and still is. It's the kind of thing you want to keep in pristine condition IMO.