When my wife and I bought our current house in 2000, one of the things she was anxious to do was to remodel the kitchen. Space is laid out poorly with the stove, the silverware drawer, and the sink inconveniently close. The dishwasher pulls out into the room that is hazardous if there’s more than one person in there at a time.
Even I think a redesign is in order, with the dated cabinets. But it hasn’t happened. Everything else – a new roof, getting rid of the remnants of an aboveground pool, a new bathroom, among other things – has always trumped the kitchen redo.
I was thinking about the kitchen I grew up in. It was much smaller, yet was laid out better. We had a gas stove; the trick in lighting the burners was using a matchstick. Once I mastered that, I loved that old gas stove.
When I was in college, living off campus, we had an electric stove. What I hated were those burners that remained hot even after you turned them off. I got mildly scorched a couple times. The other thing about that stove is that it wasn’t always clear which burner you were turning on; the labeling is much better now.
Our current stove is gas, but when the electricity goes out, the starter thingy doesn’t work. What?
My wife is a decent cook and a better baker. I was single for a lot of years so I won’t starve if left alone. But I’d rather wash the dishes, which is what I did a lot as a child.
Removing Rust from a Cast-iron Pan (done for the first time recently)
Preheat the oven to 350F, and put some aluminum foil on the bottom shelf. Scrub the pan thoroughly with steel wool. Rinse and dry completely. Apply cooking oil, including on the handles. Place pan with the open side down in the oven on the top shelf; the aluminum is in there to catch the excess oil. Leave in the oven for one hour, then let it cool.
For more kitchen tips, you should probably go to someone else’s blog.
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