Q: What is critical when you choose?
When you choose a piece of cookware, for example vintage glass cookware, always check for cracks and chips. Scuffs and scratches are acceptable as there are signs of decent wear, but cracks and chips can store bacteria and are more likely to develop quickly into breaks - who wants glass to shatter in mid-use? Not us!
Q: Should I use cast iron pots and pans? (H3)
Vintage cast iron cookware is a fantastic addition to your kitchen. If you buy old cast iron ensure that it has no cracks as these cannot be repaired. If the item has chips to its enamel then that is fine as it shows age and usage. Do not be put off by rust. Cast iron cookware tends to be thick and quite heavy. Rust can be cleaned off with power tools and the item will need to be re-sealed. Early on we learned never to trust a completely shiny bakestone as it will likely be a steel copy. Second-hand bakestones need to be seriously cleaned and then re-seasoned. For more recent cast iron we choose vintage Le Creuset cookware but check that the stamp on the back says Made in France. All of their real cast products are French-made.
Q: What about copper and lined copper pans?
Copper pans of age are usually lined with tin or pewter. This allows an equal spread of heat throughout the pan. If the pans are good but the lining is worn to the extent that you can see through to the copper it is possible for a specialist to re-tin them for you. Oh, and they look really good!
Q? To Pyrex or not to Pyrex?
Our experience tells us that vintage Pyrex cookware is a style choice. Everyone’s mother and grandmother had some in their kitchen and winter casseroles just look right in it. There are many styles, although we are partial to anything with snowflakes on it! If you pick a design and want us to keep an eye out for items in this design please just email email@example.com and we will look out for you. Like the T.G.Green designs on this site, Pyrex collecting is addictive!