proper tools

[bookwormom]

are half the work.
How about we discuss our favorite tools of the cooking and canning trade. Want to? I am a bit peeved right now. Last winter I got a Pampered chef mandolin and it is not what I expected at all. Just opened it yesterday. I do not need crinkle cut and such, My old mandolin was about worn out, I had to bite the bullet and get another one, as I really use the julienne cutter a lot and it has very small and small. I like to ferment veggies, and carrots, turnips and beets work best cut up that way, imo.

[NCLee]

I like the idea of this thread. :)

One of the things I can't do without is an adjustable strainer that fits my sink. It's rectangular in shape with extensions that pull out so it can be centered over the sink.

It's just about perfect for draining large quatities of washed vegetables for freezing, such as butter beans. Or draining whole items, such as carrots, potatoes, carrots that have to be washed before prep work. Saves a ton in paper towels or cloth towels to "dry" those veggies.

Also use it to drain #10 cans of greens. It's so hard to find good turnip greens, collards, etc. since so much of our supermarket produce comes in from who-knows-where. I can put a whole can of greens in that strainer to drain prior to tossing in a big skillet for a quick saute.

It's stainless, so I can line it with cheese cloth or muslin and drain/strain large quantities of just about anything that needs that step in processing.

Finally, it held high in the sink. One of the things that I don't like about a colander is the pool of water that swirls around the base, in the sink, when draining almost anything.

I'm picky about that. Even though my sink is clean, the tailpipe just below the strainer isn't. There's no way to really clean it without taking the drain apart. Thus, when dumping a pot of pasta water, for example, you know how the water will back up around a colander sitting in the sink.

(BTW, I sanitize my sink (triple bowl) as the part of setting up for a canning session. Told you I'm picky. :wink: )

I don't have that problem, with my strainer, regardless of the amount of water that goes through it.

More later for another "proper tool".

Lee

[anna]

Jar lifter is a necessity. Lots of big stainless stock pots. 2 pressure canners. Water bath canner. Lots of extra towels, hot pads & dish cloths. Buckets for picking. Flat trays for picking strawberries and other soft fruit/veggies. Several timers. Kitchen scales. Extra cutting boards and knives. Dehydrator. Ball Blue Book. Extension Service bulletins (and phone number!).

[anna]

Food processor, mandolin, corn cutter (removes corn from cob), crocks for pickles & sauerkraut. Lots and lots of jars.

[NCLee]

Another favorite is actually more than 1 - water bath canners in several sizes. That's because they are useful for so much more than water bath processing.

When I'm pressure canning, especially with multiple batches, I use a water bath canner to keep my jars hot. As soon as one load goes into the pressure canner, the water bath is refilled with jars for the next one. To remove and empty I prefer long tongs to a lifter. Just have to be careful.

BTW, if I'm canning over several days, I simply leave the water bath on the stove for the duration. Cover when finished with a session. Since the jars are clean when they go in and are sterilized when they come out, the water is clean. Just need to top it off from time to time due to evaporation when in use. This saves a lot of water compared to a new setup each day.

For hot packing large batches (water bath or pressure) I use a water bath canner instead of a stock pot. (One of the reasons for having more than one size.) Since it's enamel, it's non-reactive, so anything I want to process can go in it. The large surface area works better than a tall stock pot when something has to be cooked down before processing. (Applesauce, for example.)

Even when I'm freezing produce, I use the water bath for blanching. Again, the large size is an advantage for both blanching and the cool down. (A) There's less temperature drop when a new batch of whatever is put in the boiling pot. (B) The ice water doesn't heat up as quickly as it does when a smaller container is used.

Oh... and it's the same premise when removing the skins from large batches of tomatoes and peaches, regardless of the preserving method.

A water bath canner is the best way to cook a boiled ham for the holidays. Set the ham on the jar rack (or an upside down disposable pie tin with holes punched in it to act as a trivet). Most stock pots won't accomodate a ham without cutting off the shank. When the ham is done, simply lift it out with the rack. And the rack (or the trivet) keeps the ham from sticking because the canner has a thin bottom.

Same thing applies when boiling a turkey or several chickens for making "ready to eat" freezer dishes and for stock. The larger size works better, IMHO, than a stock pot.

A water bath canner can be used to wash clothes, if the need arises. It'll substitue for an old fashioned washpot when set on a turkey fryer burner. And/or serve as a good method to supply hot water for dish washing, bathing or whatever, in an emergency situation.

Sitting on that same burner, its a good way to prepare corn on the cob for a large crowd at a cookout.

Finally, between canning seasons, I keep all my canning supplies in one. Canning funnel, jar lifters, lid lifter, bubble wand, left over lids, and such. There's no mad hunt all over the kitchen to round up those things in a hurry.

Watch for those old water bath canners at yard sales and flea markets. If the enamel isn't badly chipped, they are much better than the ones sold today. My mother's and MIL's are probably at least 60-70 years old. Paid $5 for one that was designed for 1/2 gallon mason jars at a flea market.

Water bath canners are one of my favorite "proper tools".

Lee

[bookwormom]

Bubble wand??? what is that?

some of my proper tools, not just for canning, big stainless bowls. a big dough board. My favorite chopping boards are just length of pineboards, actually left over cutoffs. Pine is best, in tests it was shown that pine wood actually kills germs and after 15 minutes about 70 % are gone. worst stuff to use for cutting is plastic.
I got a potatoe peeler from my sister in law that is the best, It makes quick work, it is easy on my hands, all things that count.
Thanks Lee, good points. I had been hankering for another canner, but felt it was extravagant.

[NCLee]

Bubble Wand - couldn't locate a pix on the net. It's a clear piece of plastic that's designed to remove the air bubbles from jars. It's shaped similar to a slender knife blade with rounded edges. Strong enough to force out the bubbles. Yet, there's no possibility of chipping a jar like a knife would do. Mine came in a canning accessory kit from Ball, maybe 10-15 years ago.

Quote:
"I had been hankering for another canner, but felt it was extravagant"

Definitely not!! When doing big batch canning, having 2-3, depending on what you're doing, is definitely a time saver, step saver, water saver, and energy saver.

And, if you're able to setup for outdoor or "summer kitchen" canning you can have more than 1 batch in process at the same time. For example, 1 on a turkey fryer, the other on the gas grill burner. (Good reason to borrow a turkey fryer (or 2) from a friend who only uses theirs for turkey cooking at Thanksgiving.)

BTW, I have a "turkey fryer" style cooker that was made from a water bath canner and a tobacco barn gas burner. Neighbor made it a number of years ago for another heat source for canning outdoors. He gave it to me, when the turkey fryer burners became popular/available.

So, you never know just how useful water bath canners can be until you have the ready to be put to use. :)

Lee

[NCLee]

Another favorite (proper) tool for canning is a wire coat hanger. Two of them, that is. They are the perfect means to store bands between uses. (I always remove the bands 24-48 hours after the lids have sealed.)

Use a pair of pliers to open a wire hanger and straigten it out, leaving the hook. On the end opposite the hook, wrap the end of the wire around an old band, so it hangs from the wire, when held up by the hook. This old band becomes a stop.

Now simply slip the rest of your bands over the hook. They'll side down the wire and will be stopped by the one attached to the bottom. Between uses, hang the coat hanger on a nail. (During canning season I hook mine over the curtain rod over the sink in the kitchen.)

Make one for regular bands and one for wide mouth. Easy way to keep them sorted. During the "off" season I hang these on a nail in the storage building where I keep empty jars.

Do you have an unusual "proper tool"?

Lee

[bookwormom]

Not that I know of. but I sure appreciate my heavy duty krautcutter, makes fast work of a pile of cabbages. well, I guess my Spaetzle maker could be considered unusual. I actually have two. Makes quick homemade pasta. I have a double bladed, double handled and curved mincer, works nice, but the mandolin is faster. I go with speed.

[sissy]

I love my slicer, nothing fancy. One of the best $100 I ever spent. With all the squash & cuke's coming in it saves time & shoulder pain. (tendinitis) Dehydrator with heat control, Stick blender/chopper (strawberry ice cream). Bread machine. (Fresh bread no pain) Different size canners, different kinds of pots & pans. (cast iron, stainless steal, ect.) Apple peeler/corer, garlic press, zester, grater, strawberry toper, egg separator, sifter,. So much stuff. I like anything that will save work & time.

Next on list to get a strainer like NCLee's, pizza pans, another cookie sheet, cast iron cupcake pan, cast iron dutch oven. Better stop for now.
Sissy

[Anon001]

I have too many favorites to list just one. :dance3: However, I would have to say, my All American canner, jar lifters, lid magnet, and my collection of cast iron. I cook and bake everything in cast iron. When I don't use regular bread pans, I put the bread dough and biscuits, cookies, etc. on a round cast iron griddle to bake. Cakes and pies, beans, soups and stews go in my dutch oven, etc. I also like my wooden spoons. I made most of them myself when I couldn't find them with the right shape or depth to the spoons, spatulas, etc.

[B00kW0rm]

I have too many favorites to list just one. :dance3:

Paul, your smiley is dancing in sync to the Jonas Bros. CD my daughter's are playing right now....LOL! Nothing to do with favorite tool...just thought it was funny:lol:

[NCLee]

Next on list to get a strainer like NCLee's, pizza pans, another cookie sheet, cast iron cupcake pan, cast iron dutch oven. Better stop for now.
Sissy

Sissy, may I make a suggestion? Instead of buying pizza pans and another cookie sheet, get a couple of half-sheet pans, instead. http://en.wikipedia.org/wiki/Sheet_pan

Bought mine from Sam's Club. If memory serves they are about $10.50 for a set of 2. Bought the cooling rack that works with them from Michaels (baking section) with a 40% off coupon.

First, there's nothing wrong with a rectangular pizza, if you make one the full size of the pan. :)

These pans are heavy duty and are dual duty in the kitchen. Lined with parchment, they are fine for baking cookies. And, for pizza, as mentioned. Some other uses:

** Making big batches of granola.

** Roasting vegetables.

** Roasting beef bones for beef stock

** With the cooling rack, great for making big batches of oven toast.

** I use them to hold the meat when breaking down venison. Inital butchering out doors. Cuts go on the trays for the kitchen to finish.

** Use as trays to take things to the backyard when grilling. (And to return the used stuff to the kitchen for cleanup.)

** Spread meats, fruits, veggies, for quick freeze before vacuum sealing with the FoodSaver.

** Cover with a tea towel and use to serve breads, crackers, chips, etc. at family get-togethers.

** I have several old ones (flea market) that I use to keep craft supplies together while working on a project. Easy to move the "mess", if needed. Also, use one to sort nails, screws, etc. Just empty the can on to the pan. Find what I want, then dump back into the can.

** Ideal for a serving tray for meals for someone who's sick.

IMHO, there's probably a 101 uses for them, in the kitchen and outside of it, too.

Lee

[NCLee]

I have too many favorites to list just one. :dance3: However, I would have to say, my All American canner, jar lifters, lid magnet, and my collection of cast iron. I cook and bake everything in cast iron. When I don't use regular bread pans, I put the bread dough and biscuits, cookies, etc. on a round cast iron griddle to bake. Cakes and pies, beans, soups and stews go in my dutch oven, etc. I also like my wooden spoons. I made most of them myself when I couldn't find them with the right shape or depth to the spoons, spatulas, etc.


Paul, I love cast iron, too! My pride and joy is my father's 20" cast iron frying pan. Set on a turkey fryer, is the best fish fryer that I've ever used. Although it does take 2 people to safely handle it when it's hot.

A CI griddle stays on the 2 center burners of the stove. It gets used almost everyday. Pancakes, eggs for sandwiches, thin center cut pork chops, "grilled" fruit slices, toasting sandwiches, and much more.

Baking cornbread in wedge pans gives everyone more of the tasty side pieces. Also, like to make cornbread stick in a stick pan. Sometimes I make quick beverage bread in a skillet - size depends on how thick I want the bread to be and how fast I want it to cook.

I love the old gate-marked pieces. Griddles, like you mentioned, and spiders, too. Oh, and the CI waffle pans.

Do you carve your spoons from scratch or do you rough out with a scroll saw first? I ran across some scroll saw patterns recently that I'd like to try when the weather cools off a bit.

Lee

[Anon001]

Lee, I do my spoons from scratch. I didn't know there were patterns. Not only that I have no scroll saw. lol

I grill on my toast and sandwich breads on my round ci griddle. My eggs get cooked in my ci "egg" skillet. I cook them with lard or bacon grease. I have one that I use just for meats and one I use for onions, potatoes, etc. Then I have another that I use for liquid meals such as cream gravy with my meats and such.

You can't go wrong with cast iron. Also, I have a ci chicken skillet. It is deeper than the others with a lid.

[danville]

I have so many favorites I could not do without. My 80+ year old cast iron cookware, turkey fryer for canning, fillet knives for everything. But my latest best find came from a junk yard. A friend runs a metal salvage yard for his brother. Called me to come look at the "metal" that a local world class resort hotel had just delivered for recycling. Seems they were upgrading their culinary school kitchen. There were pallets loaded with stainless steel comercial grade and size kitchenware. My favorite pick and the one that has gotten the most use of has been a baking tray cookie sheet like pan 3'x3'. Brand new condition. Not a scratch on it. During canning season last year I put it on my kitchen table, large cutting board in it, and prepped veggies for canning. It is large enough to dump everything on one side and work it over to the other side. Beans, peppers, chopped veggies for salsa, and all without a big mess as the sides held all the mess in. The easiest cleanup I have ever had. Even used it to process venison during hunting season. I love it. My grinder and juicer both attach to it so the cleanup is simple. I just wish I had a oven it would fit in.

[sissy]

Thanks NCLee,
Quote: Bought mine from Sam's Club. If memory serves they are about $10.50 for a set of 2. Bought the cooling rack that works with them from Michaels (baking section) with a 40% off coupon.
For reminding me, I have 4 (2 here & 2 at the homestead) of those half sheet pans from Sam's & they are great. At least 101 uses. Mine are always full of something. Sam's did not have them a few weeks ago, I looked. I'll have to check on that cooling rack (sounds great.) We have a restaurant supplies store close by I'll check to see if they are reasonable.
On the cast iron. I have a small griddle I use a lot also, frying pans different sizes (a lot). I have the corn stick pan for cornbread. I would like to get the wedge pan.
Quote: I love the old gate-marked pieces. Griddles, like you mentioned, and spiders, too. Oh, and the CI waffle pans.
What are spiders?
Oh! Where did you get your strainer?

PaulNKS,
Quote:I have one that I use just for meats and one I use for onions, potatoes, etc. Then I have another that I use for liquid meals such as cream gravy with my meats and such.
Thanks for the idea, it will save on the seasoning time for the pans.

danville,
Great find & friend.

LOVE THIS FORUM SO FULL OF INFO
Sissy

[NCLee]

Sissy, if memory serves I bought my strainer at WalMart. (Possibly Target). They run around $20, but are well worth it, for all the use you get out of them.

A spider is a 3 legged skillet (frying pan) that was used for fireplace cooking. Here's a pix of one http://www.frontieramericatrading.com/C1686spider_skillet8.htm It doesn't look very nice as it needs some TLC. Depending on the size, configuration of grates on your stove and oven, most can be used for kitchen cooking, as well as fireplaces or campfire.

Lee

Edit: Forgot to mention. Please don't take any shortcuts with seasoning your CI. If you are thorough when you do it, chances are good that you'll never have to do it again. Paul and I are different in that I use all of mine for anything that fits the pan and the meal and/or the situation. One time I may be making cornbread for 3. Another, I may be cooking for 25 at a family get-together. A good seasoning that's well cured will take you through almost anything (within reason), should the need arise. I'm not saying that Paul doesn't have a good plan. In fact, it's a good approach. Just saying that he could do something different, if he had to, because I'm sure he has his well seasoned.

Just 2 more cents.
Lee

[Anon001]

I agree with Lee about seasoning. If cast iron is correctly seasoned, you should never have to season it again unless it goes for a long period without use.

There are a couple reasons that I use different skillets for different purposes. One is that it was the way I was taught. The other is that I don't like having to use a big deep chicken skillet for eggs. lol... Many of the old timers (that could afford more than one skillet) did it this way.

I don't really "collect" ci, but I just happen to have several. I also have a ci bacon press and a small melting pot. Both indispensable.

[NCLee]

We're right back to the title of this thread - "proper tools". :)

I'm not really a CI collector, either. Although I do have a few "collector" pieces. Most of mine I've bought for specific reasons. Agree that I sure wouldn't use a chicken fryer to scramble a few eggs. :) OTOH, I use several different sizes of skillets to cook cornbread. Depends on if I want it thick or thin and how long I have to cook it. (Bigger pan, thinner batter = faster cooking.) I make southern "style" cornbread - no sugar in mine. In another for instance, I'll use the same skillet to make a few hushpuppies. For big batches, the chicken fryer or a Dutch oven gets put to use.

Cooking with CI, is the same as cooking with any other type cookware. Use the size and shape that's best suited for the method and quantity being cooked.

Forgive me, if I'm rambling on too much, as I love to talk about CI cooking.

Lee

[sissy]

Another dumb question. What is the proper way to season ci. I probably have not done it.
Sissy

[bookwormom]

as a very young bride I bought my first ci skillet. It cost one dollar. I have used it for fourty years and a couple years ago gave it to my daughter. Mom (MIL) gave me several in different sizes. the glass lid of my ci chickenfryer got broke right away. I hate glass lids on pots and pans. My big ci skillet, and for some reason the one I use the most, I got in the camping section of wal mart , and several including a couple of griddles at the fleamarket.

[NCLee]

Sissy, there are several ways to do it. Here's mine.

Using either a new, non-seasoned or a newly stripped and cleaned item - I'll use a skillet in this example.

(1) Wash thoroughly in hot soapy water. This removes the manufacturer's protective coating or it cleans up any residue left from cleaning. Rinse well. Rinse again just to be sure you've removed any lingering soap.

(2) Wipe dry. Using either a gas grill or your kitchen stove, heat the pan until it's hot. (Don't put a cold pan on a hot eye, if using an electric stove.)

(3) Using heavy gloves to handle it, coat all surfaces with your choice of seasoning material. Lard, Crisco, canola oil will work. Some favor one over the other. My preferences are in the order listed.

(4) Using paper towels or even better, old t-shirt material, wipe the pan dry. You only want a very thin film of oil on the skillet. Excess oil will puddle and will leave "leopard" spots on the surface. If you pan is good and hot, you can't wipe off too much.

(5) Put the pan in a 400-450 degree oven or grill. Turn skillets and pots upside down, so any excess oil can drain. Leave it there for an hour. Turn off the heat and let it cool slowly before removing. For best results, repeat oiling and "cooking". If you do this in the kitchen, be prepared for smoke. That's why I prefer a gas grill - no smoke in the kitchen.

(6) This is a step that most seasoning instructions leave out. After it's cooled from seasoning, return the skillet to the stove burner. Add about 1/4" of any non-flavored cooking grease or oil. Lard, Crisco, and any cheap veggie oil will work fine. Cut up a potato into strips and cook "french fries". Discard both the oil and the potatoes. This step removes any residual manufactuer's oil, the metallic taste that newly seasoned CI has, and helps deepen (cure) your seasoning. Wipe out the pan and wipe over the rest of the surface with your old t-shirt. Now your ready to cook for real.

(7) Before you use your newly seasoned CI for acid based foods like tomato sauce, fry up some fatback, sausage, bacon, french fries and/or chicken a few times. Bake some cornbread, too. The more you fry before you use your skillet for water/acid based soups and stews, the better your seasoning will be able to withstand those.

Following these steps, you'll be well on your way to non-stick cast iron.

Lee

[Anon001]

Lee, Good posting. I would like to add one thing. If for some reason a ci skillet has to be cleaned with water, it should be put on the stove with a low heat to dry it thoroughly. Then re-season it.

Water never comes into contact with my cast iron once it is seasoned, unless it is a soup or stew and that is usually in a dutch over over the burner. I have one with legs and one without. But, my skillets have never seen water since they were seasoned and they are all non stick surfaces.

I guess ci is my favorite kitchen tool... anything made of cast iron.

[sissy]

Thanks ya, First of all mine were not seasoned right, & they see water every time. I do dry them on the stove every time & oil them while on the burner. Thanks again I've learned something else. And will do it the right way.
Sissy

[NCLee]

Sissy, I use soap and water to wash my CI, when needed. Rinse well, and finish drying on the stove. Seasoning is to the point that I don't need to oil it before putting it away. However, if I'm using a newly seasoned one, it gets a very light coating of oil.

When I bake bread or fry something, I simply wipe it out with paper towels prior to putting it away.

There's an on-going debate on whether to use soap and water with CI. Some folks do, some don't. So what you're reading here is just my personal opinion.

That said :) here's some more thoughts. NEVER put CI in a dishwasher. NEVER leave a CI pan to soak for more than just a few minutes. If something sticks, add water and put it back on the stove to boil for a few minutes. Just long enough to loosen the stuck food. For best results use utensils made for non-stick pans or wooden utensils. Metal can be lightly used on WELL and long-seasoned CI. It can remove the seasoning from a newly seasoned pan. As can SOS soap pads, green scrubbie pads, and such.

If you're interested in a lot more info on collecting, care, use of CI here's a good site to visit. http://www.wag-society.org/

Lee

[leera]

Oh wow,where to start.....just the favorites......

water bath canner..
large stainless stock pots(I have several)
Lid lifter(who ever thought a little magnet on a stick could be so handy?)

I have a pressure canner that I have not learned how to use yet,and would really like to once we get moved in to our new place.

For camp cooking my favorite item is my CI small dutch oven,nothing tastes better than peach cobbler hot off the campfire....

For at home cooking,it's my grill(s)....we grill year round regardless of the weather.I met Bobby Flay once,as he was calling people who grill in the winter "snow trudging die hard grillers".......yep that's me..... :)

[DM]

Here's how i season my castiron...

http://www.fototime.com/CF8F93B9A00997E/standard.jpg

http://www.fototime.com/7F807FB24155529/standard.jpg

After the seasoning is done, they come out looking super and work like castiron should!

http://www.fototime.com/35A87182746F97D/standard.jpg

DM

[mom2]

are half the work.
How about we discuss our favorite tools of the cooking and canning trade. Want to? I am a bit peeved right now. Last winter I got a Pampered chef mandolin and it is not what I expected at all. Just opened it yesterday. I do not need crinkle cut and such, My old mandolin was about worn out, I had to bite the bullet and get another one, as I really use the julienne cutter a lot and it has very small and small. I like to ferment veggies, and carrots, turnips and beets work best cut up that way, imo.

DITTO ON THE MANDOLIN. Had corn to cut off the cob for canning last night and the light came on - used the mandolin and it went so fast and easy - 15 minutes to do what might have taken at least an hour with a knife and no mess.