What a cute post! I love, love looking through garbage! My mom's been doing it since I was little (well, before me really... I've heard stories!)- I was still in the carseat while she was loading stuff in the station wagon- lol. Unfortunately, DH gets a little redfaced at the whole idea, so I can't do it with him in the car, unless it's really, really, really good= like once-in-a-lifetime good. Still, I get some great stuff sometimes! Around here, one of the best places to look isn't homes at all... it's around the college dorms and apartments when the students move out: they just toss any and everything. Furniture, desks, bookcases, books, linens, dishes, clothes- you name it! What fun! This past week, my neighbors across the street were throwing out some white wire edging that they used to have around flower beds. I wanted to ask them about it (normally, I don't ask as long as it is obviously meant for the garbage- but these are neighbors), but they never came around, and the truck was on its way, and I was quite tempted, but I thought they might think it was strange to look at our house one day and see their old edging! [Besides, DH would've had a FIT.] So, I didn't take it. Maybe next time! :) I also like our local freecycle group- like minded people who don't want to throw things out (and a few like me who also think that places like the Goodwill are getting a bit high price-wise). Well, anyhow. Good thread- maybe I can find some pots soon... you can never have too many containers!! =)

From what you're describing, I suspect the hard water is to blame. Phosphates used to work really well, but wreaked havoc on the environment. We already have enough problems with run off into the Pacific; don't need to add even more fertilizer. These days, dishwashing detergents rely on enzymes to break down food residue, and rely on small amounts of surfactants (i.e. soap) to rinse things off. That can work even better than the old type of detergent. But it generally isn't as effective the harder the water is. You probably notice that when showing too. You need more soap to wash, and then when you rinse the soap doesn't really want to come off. I live in a part of the Bay Area that is fortunate enough to get Hetch Hetchy water. So, our water is exceptionally soft. That would explain the different experiences. If you don't want to move a few miles North, your best bet is getting a water softener. Alternatively, keep experimenting with different detergents. Maybe you'll find one that works better in your situation. And definitely make sure to use rinse aid. With hard water you have to. It's the same problem as with showering. The water can't wash off everything. And in the case of a dishwasher, this is water that still has some food particles. So, you'll see residue when things dry

I love the way the marble looks in my kitchen and island but want to rip it out. Life if way to short to worry about etching staining cooking having friends put their wine on the counter. I hate the upkeep and maintenance of it. I cook every night and hate worrying about a counter. I picked out a beautiful granite and when they came to take the template, the guy said are you crazy changing this beautiful kitchen. i caved in and kept them, it's two months now and I hate having them more each day. Will wait until Christmas and they are gone, found a beautiful white granite. The fabricator said . don't do it, I was warned and hard headed and now it will cost me between 4-5000 to replace it. Crazy me

Great find, John. Cousances was bought by Le Creuset in the 1950's. The little skillet is indeed the lid to the saucepan. They still make these, called the 2-in-1, at least in the U.S. The skillet part is my total fave, and the saucepan part is a new fave for induction. Edited, from the eBay Guide "Cousances enameled cast iron ... had features which distinguished them from their competitors. Among those features were the base, which was left without enamel, but sealed against rust with the final glaze, and the skillet design which was a French version of the classic American skillet popularized by Griswold and WagnerWare, having two pour spouts, a cast on handle, and a lifting tab on the largest of the handled skillets." You've got the care and cleaning right. You don't need to do anything to the enamel. If it's clean, it's clean. And if the bottoms aren't rusted at all, they're probably still sealed. The place to beware is the very edge around the top where the iron is sealed, but can get worn. You don't want to leave that soaking so that it rusts (but if that happens you can just scrub off the rust and do better next time). You can bake on some oil to season any truly raw iron parts, but it shouldn't be necessary. If you do get stuck on gunk, you can deglaze it on the stove. Just heat some water and use a wooden scraper or wooden spoon to loosen the gunk. If the gunk is on the outside, heat it in a larger pan of water. And if you burn the bottom or really thoroughly bake on gunk, it just takes longer and more elbow grease, but you should be able to bring it back if you're patient and gentle. The most important thing for caring for your enamelled pans is not to scratch the enamel. No scrambling the eggs with a table fork in the pan. Use wood, plastic or silicone. For clean up you can use a plastic scrubby, or a plant fiber one, but no metal. Like any cast iron, don't shock them. No ice cold water in a hot pan. Don't put a hot pan down in a puddle. Try not to bang the rim or drop it. Le Creuset make silicone handle covers nowadays which can be very useful. Congrats on the new friends. They can parlent en français with the Maviels, because you know those prima donnas flirteront avec les bad boys.