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Our modest collection of cast iron cookware. People have been making this stuff for more than 2500 years, and it still works great. Good heat conduction and retention. Almost impossible to really damage (you can always re-season it if you burn it accidentally). Non-toxic, simple, and entirely recyclable should you manage to break a piece (it is brittle under high thermal stress... a red hot piece of iron will often crack if you quench it).
The only downside is how heavy the big pieces are. The 14" skillet weighs almost 10 kg. The Wagner stuff seems to be thinner and smoother and lighter than Lodge in general.
Oh, and you need to actually know how to take care of it. Heaven forbid we actually expect anyone to know how to do anything in this day and age. Like sharpen a knife, or season a pan, when you can just throw away your old one and get a new one.
Incredibly, Amazon will ship cast iron for free if it's over their $25 threshold. Pretty good deal. Often cheaper than the used stuff on eBay (sadly).
My friend grows peppers in his backyard. I picked them on Friday, pickled them on Saturday using Marissa's very simple pepper pickling recipe.
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Resolution of Design home : 632 x 374 · 15 kB · jpeg
Kitchenware and decorative items seen at La Paloma de Tubac, an import shop in Tubac, Arizona. This area is about 30 miles south of Tucson. The set for Tubac is finally coming along now with random images from the last three years. These wooden spoons caught my eye for the beauty of simple yet functional form.
The text reads, apparently, as follows:
I drink rakija,
Couch grass makes me laugh,
Happiness is my story...
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