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Mystery Emile Henry

Very interesting, thank you for sharing, I assumed those were some kind of manufacturing code.

Sep 01, 2014
Mojave in Cookware

Mystery Emile Henry

Thank you! I thought it might be but thought they were smaller than that.

Aug 26, 2014
Mojave in Cookware

Mystery Emile Henry

Thank you!

Aug 26, 2014
Mojave in Cookware

Mystery Emile Henry

Hello everyone. I thrifted two Emile Henry pieces this weekend for a total of $25. I have searched the style numbers imprinted on the bottoms and cannot find but one or two others from ebay.

I am guessing they're vintage but I cannot find a way to date vintage Emile Henry. The interior is beige/sand, which I know is not typical of Emile Henry today. I would appreciate if anyone can shed some light on the age of these two. Also, what is the large straight-sided dish?

The dutch oven is the one labeled 84 36 and the straight-sided dish is 61 68.

Thank you!

Aug 25, 2014
Mojave in Cookware

Vintage tri-ply cookware - anyone recognize?

Thanks! Really interesting information in there. I really appreciate your help :)

Jul 25, 2013
Mojave in Cookware

Vintage tri-ply cookware - anyone recognize?

Hello! You can see the three layers.

Jul 22, 2013
Mojave in Cookware

Vintage tri-ply cookware - anyone recognize?

YES!!!! Oh my gosh thank you!!!

Jul 22, 2013
Mojave in Cookware

Vintage tri-ply cookware - anyone recognize?

These are clearly mid-century and are very well made but there are no maker's marks on them and I cannot find similar ones online. The core is aluminum and goes all the way to the rim. The handles are wood and are artfully crafted with different layers sandwiched together. If they're American I would assume they are one of the many lines Revere Ware made in the 1960s and 1970s when they were trying to attract new customers, or perhaps Farberware. They look like they could be mid-century Scandinavian as well - or I could be completely off.

Has anyone seen them before or have a guess? Thanks!

Jul 20, 2013
Mojave in Cookware

No! More! Plastic!

I wouldn't say plastic is nonreactive. Well, it leaches at least. Many are concerned about health implications, especially when plastic is used in a heated setting (ie, re-heating leftovers in the microwave). BPA is a concern of mine (I know it goes beyond plastic, such as canned food). So then, what to do to at least minimize plastic?

Feb 27, 2013
Mojave in Cookware

No! More! Plastic!

I think this is starting to become more commonplace - I want to keep my food away from plastic (and direct aluminum).

I started by replacing my food storage containers with vintage pyrex - non reactive glass, cute and "green" because it's reusing.

Now I'm starting to notice all the places our food comes into contact with plastic. There's a thread on here where someone is trying to find a coffee maker with no plastic. I'm looking for glass containers that can handle a gallon of milk, orange juice and also water. I like vintage so I have sway that direction.

I have some great ceramic pitchers from the early 20th century (I sell vintage house wares and kitchen ware as a small side business) but I know lead and cadmium could be concerns if the items are used frequently.

Anyone here trying to move away from plastic? What are you using?

Feb 27, 2013
Mojave in Cookware

Please help me find a Non-Plastic auto-drip coffee maker.

Same here! I can't wait to view this thread. I've replaced all of our food storage with vintage pyrex. I'm looking for glass containers/pitchers for milk, orange juice and filtered water now.

Feb 27, 2013
Mojave in Cookware

Can't Chowhounds Spell ?

Haha. "Fivehundreth!"

Feb 22, 2013
Mojave in Not About Food

Your favorite Le Creuset color

I have Kiwi, Cobalt and Caribbean. There are so many I REALLY LIKE. And then Marseille came out…I am addicted to the color. I even bought the metal decor sign. I only want this color now, in hundreds of pieces.

Feb 22, 2013
Mojave in Cookware

Is this really acceptable in the U.S.?

Agreed….

Feb 22, 2013
Mojave in Not About Food

Can't Chowhounds Spell ?

Trés bien!

Feb 22, 2013
Mojave in Not About Food

Can't Chowhounds Spell ?

I write for a living - I am also an Editor. I'm a member of a number of forums and sometimes I wonder - how did I manage to "do that"? But then I remember, I'm not at work. I don't want to pay the attention to these forums that I do to work.

Feb 22, 2013
Mojave in Not About Food

Is Ruffoni lacquered?

I have a new Ruffoni sauce pan, not the hammered metal style. I did not get it brand new from WS however I believe it is new and never used. It was pretty tarnished and I've been letting it sit in ketchup which is removing the tarnish. Would lacquer be on the inside? I couldn't find an answer to my questions anywhere though, including their website. I'm afraid to use it until I know. Thanks!

Feb 18, 2013
Mojave in Cookware

$3 thrifted copper pot, some questions

Thanks for your help! I also thrifted a nearly mint Catherineholm frying pan for $3, never had such luck before.

Feb 03, 2013
Mojave in Cookware

$3 thrifted copper pot, some questions

Thanks for the info! The ebay pieces match in style too. Wonder what their story is.

Feb 02, 2013
Mojave in Cookware

$3 thrifted copper pot, some questions

It is JUST slightly less than the thickness of a nickle. You can barely see it in the picture.

It's hefty - I've held light, cheap antique copper pans before. This is definitely heftier, although I don't have a way to weigh it.

I'm curious as to what its purpose was, it's pretty small. But larger than a butter warmer. It's a sauce pan but a super tiny sauce pan I guess?

Feb 02, 2013
Mojave in Cookware

$3 thrifted copper pot, some questions

I'm guessing this is probably from around the 1950s but I could be completely off. I know nothing about copper pots, would you mind looking at the pics and telling me what you think - IE do I need to get it re-tinned or is it ok, is it a good quality..it's 5 inches across so it's small and I'm not sure what its intended use is. Not finding any info on the mfg.

Feb 02, 2013
Mojave in Cookware

Which Le Creuset piece is this?

Never seen this before and I'm the daughter of two foodiephiles and inherited the gene. Is it ceramic or cast iron? My opinion is it is not vintage and from a country outside the US. Or they mixed two things together.

Jan 18, 2013
Mojave in Cookware

what kind of bowel did this?

Ha!Ha

Jan 18, 2013
Mojave in Cookware

what kind of bowel did this?

I was expecting haggis hehe

Jan 18, 2013
Mojave in Cookware

New Williams Sonoma Cookware

Anyone know anything about the new Williams Sonoma Thermo Clad cookware? Anyone try it it? It's so new that maybe not, and I think they only come as a set at the moment. They're pretty attractive and hefty feeling and the handle feels amazing compared to All-Clad.

I am curious as to who makes it, apparently it is made in Italy, I wonder if that is 100% made in Italy or not. In terms of material I can only find that it is made of an aluminum alloy, so does that mean it isn't layered like All-Clad? What other cookware is an alloy? Personally never heard of that before.

Dec 04, 2012
Mojave in Cookware

"Best" food processor available today

Thanks! Too bad the better choices are "with reservation".

Nov 29, 2012
Mojave in Cookware

"Best" food processor available today

That sounds like a nightmare - thanks for the warning!

Nov 29, 2012
Mojave in Cookware

"Best" food processor available today

My mom had one of those Cuisinarts with the two flat buttons in the 80s/90s and it still works like a charm. I looked into the current model of it and the reviews of it are terrible. Too bad. I'll look into the Elite, thanks!

Nov 29, 2012
Mojave in Cookware

"Best" food processor available today

I am looking to get a food processor and have read that the Kitchenaids and Cuisinarts just aren't that great anymore so I am looking into other brands - this is beyond the processors too, and so I am kind of wary of these brands (this may be unfounded too...). The Breville is too expensive. Any other options? Any KAs or Cuisinarts that are still pretty good? I keep reading of easily broken parts, leaks and crappy blades.

Nov 25, 2012
Mojave in Cookware

Black thready things in frozen tilapia

I know what you are talking about - I have seen it in other white fish too. It's part of the fish, what it is I don't know (nor do I want to...) so it is safe to eat.

I think eating a lot of tilapia is ok - what you want to be careful of are the fatty fish and the bottom feeders. Bottom feeders, because who knows what they're eating. Fatty fish, because they have higher mercury content.

I Googled "tilapia risks" and there are some interesting things out there, you may want to research yourself.

Oct 27, 2012
Mojave in General Topics