Vintage

Hi, this is my first ever post! I am a keen Le Creuset Collector (vintage and new) and love seeing other people's collections too but can't find any collectors groups out there. Thought it might be...

I just got a vintage Fissler Asta enameled pan. It is absolutely wonderful in quality and heavy in weight. Can anyone tell me the age of this enameled line of cookware, how high end it was/pric...

I have an opportunity to pick up a NOS, DLC-7 Super Pro food processor. With all the great modern food processors out, is it worth it to buy something like this, or would spending an extra $100 and...

Good afternoon Chowhound, I'm on the hunt for a sauteuse évasée bombée style pan from the original All Clad LTD hard-anodized line and I was wondering if anyone has one they would sell to me. I lov...

Good afternoon chowhound, I am always on the lookout for vintage, tin lined, French copper pots and pans 3mm thick and thicker. I am familiar with the sort of classic opinion of 3.175mm (1/8") as t...

My husband was thisclose to giving away all his recently deceased mother's CorningWare. When I discovered that it was older than him, and told him to pack it all up. It's mostly the common blue cor...

Hey all! First post here. I've recently begun the process of learning to cook properly. I moonlight as a professional thrift shopper, so my "step 0" has been finding good cookware. That has gon...

My mother recieved a set of 3 Guardian Service triangle pots for her birthday from her brother. The gift was recieved with many thanks but now we fid ourselves with a problem. What on earth do y...

by charva 12 years ago

I recently moved into a house with a gorgeous antique stove, but I can't figure out how to turn on the gas oven. The pilots are all on and I've tried many "gas on" and then temp setting combos wit...

Hey everyone - I'm moving in a few weeks and wanted to get some ideas for how to store my collection of copper and carbon steel pans. Also thought it'd be fun to gather pictures of peoples' collec...

I've been reading around a lot about LC vs Staub, etc., but one question I'm curious about is that when it comes to dutch ovens/cocottes/casserole pots, which one of the following three is the most...

Hi all - I recently picked up a nice old Barth & Son copper saute pan, and I'm trying to decide if it needs retinning or not. There's a dull, white layer over the tin and I'm not sure if it's some...

by Nyleve 2 years ago

This was at a local thrift store and I picked it up for $14. It's Dansk but not the very trendy Kobenstyle. Hunting around online I found a post that says this style predates the Kobenstyle but I'm...

I'd been wanting a larger copper saute pan for a while since my 10" was getting kind of crowded for some meals, so I finally took the plunge and got this new one on ebay. Now i'm trying to learn m...

Some old recipes specify the use of a silver fork in food prep: beating egg whites; beating whole eggs; mixing eggs, water and sugar; scoring a cucumber; scoring peaches; testing the consistency of...

Hi folks -- Welcome ideas on whether and how to tackle the residue from a price sticker that is marring my otherwise fabulous vintage Dehillerin pomme-Anna. As the photos show, there is a rectangul...

For the princely sum of $10 I took this bad boy home from a yard sale. I've never seen such a thing before. And I cannot find anything about it on the Internet. The bottom reads "4043 W. Germany...

I don’t know much about cookware but I am trying to replace all my pieces that have a non-stick/Teflon type coating (and trying to do so without spending a ton of money). I picked up an old ceramic...

Hi! i was wondering if anyone has seen this identifying mark on the bottom of a copper pot or piece of cookware before? Thanks!