Swapping vegetables for cookware
This was one of those situations where I think I definitely got the best of the deal....
There is a B&B right across the street, they buy eggs from me, and I know they will usually use my garden "over flow" when they have guests, things like fresh tomatoes for salsa or zucchini for zoodles. They always want to pay, I always just want to get rid of my excess. Because they are good neighbors and nice people, we try to help out and do things like haul large items to the Township's clean up with our truck and fix small things that really would be inconvenient to wait on a handy man to repair because guests are there. They always want to pay, we never want payment, because neighbors should help out neighbors and they are friends.
Last week I was canning tomato sauce and remarked to their chef/owner that I needed to buy a better stock pot because mine was too thin and things would stick and scorch if I cooked them until thick. She promptly told me that she had one she never uses because they no longer cater, and that she'd bring it right over, it would pay for the minor repairs and the vegetables. This is what she brought:
Yes, that's a 13 quart Staub enameled dutch oven in my favorite color, green. I told her that I couldn't take that, it was too expensive, I'd have to give her vegetables for the rest of my life! She smiled, plunked it on my counter, said she hadn't used it in nearly three years and she needed the space, plus she wanted it to have a good home where it would be appreciated.
I've already used it a couple of times for big batches of chile sauce and relish for canning. I really am going to have to give her vegetables for the rest of my life, though...
Annie
Comments (25)
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Cast Iron Cookware...Cleaning Swap Meet Findings
Comments (22)Bumped into this thread. I have used a lot of cast iron; stole most of it from the old home so some pieces are more than 50yrs old and still kicking. Best method for cleaning old skillets seems to be filling with cold water and bringing to a boil on the stove. Watch out that you do not cook off all of the water and overheat. Scrape off anything stuck with a metal spatula or scraper. I was always told to avoid steel wool as the particles could clog the pores in the iron. A 3M scrub pad works pretty good. I clean my skillets and dutch ovens occasionally if I have been sloppy; reseasoning with Crisco works; so does bacon grease (and it tastes better!) Some good ideas above on rust removal; I will give it a try on a skillet and muffin pan. One of the health lists advised cooking with cast iron was better for women because it can add iron to their diets which may be lacking. Best bet for old cast iron is yard sales, estate sales etc. EBAY/On-Line tends to overprice and the shipping costs may negate any savings. Be careful and look for cracks/flaws. Just because it does not say Griswold or Wagner doesn't mean that the piece is without value. Keep you eyes out for cast and/or glass lids; they can turn your find into a multipurpose fryer or steamer....See MoreJackson Vegetable Garden help/swap?
Comments (1)Mathew, Did you ever find anyone? I needed help starting my garden a few years ago out at my farm. I asked a neighbor and he was very happy to help out. He disked the area and then plowed it. I had to convince him to let me pay him. Local farmers are often very willing to help someone get started....See MoreX-Post on Kitchens - Need new not high-end cookware for induction
Comments (4)When I had to get new cookware for induction, I went by how comfortable it felt in my hand. This will be different for everyone (has to do with weight and handle style). I ended up with Farberware Classic, which is the same thing I had before but the new version works on induction. I only bought the individual pots that I needed, not a boxed set; I don't think their nonstick skillets are induction-compatible. All my skillets are cast iron anyway. I also have an enameled cast iron Dutch oven (Fontignac, from BB&B) and love it. I'd say go round to a few stores that carry cookware and take a magnet with you, and try things out until you find one that feels right in your hand. I was willing to buy something more expensive if I needed to, but Farberware really was more comfortable for me than brands with long handles (plus I knew the handles would stay cool)....See MoreWhat is your most used cookware....and then some...
Comments (25)We use the 3qrt and 1 1/2 qrt copper/stainless Dansk saucepans just about everyday. Along with a 10 1/2" Wagners's cast iron chicken fryer. A 12" Tri-Ply frying pan rounds out our most used cookware. When we steam fish or veggies we use our old carbon steel wok and a bamboo steamer set inside it. We are doing a lot more steam cooking lately. Interesting to see that a lot of cooks don't just buy sets of cookware. There is mixing of this and that brand. Holds true to what I have been seeing in the cooking store I work in. People are buying pieces instead of sets of cookware. Which I think is the way to go. Whenever a customer comes into the store and wants to buy a whole set of cookware the first question I ask is will you use all the pieces included in the box? Don't spend money on things you won't use all that frequently. NancyLouise...See More
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Here is my Staub stack. Put away now but lived on the back right less-used burner during the first lock-down. The baby 'my sweet baby' grain pot is alway on the stove-top. I use it 4-5 times a week and often every day. I like that the lids fit snug upside down for storage/stacking.
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annie1992Original Author