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Just received the Italian seeds I ordered: San Maranzo tomatoes recommended by CWS4322 as being the best short season tomato for canning tomato sauce. Also some Italian cherry tomatoes for eating and canning, arugala, and a wonderful yellow fleshy pepper. All instructions are in Italian but...

Several months ago I asked for suggestions for a "perfect" 2-egg omlette pan, since my heavy stainless steel, aluminum exterior, 45 year old Farberware pan was pitting and loosing its temper. Several good cooks I know have used this pan but it is no longer made. I specified NO non-stick and NO...

Gardening program on PBS today showed dehydrating tomatoes. Using paste tomatoes (San Maranzo or Roma), cut into fourths or eighths, lay cut side up on olive oiled baking sheet, sprinkle with sea salt, dry in oven at 200F for 4 to 6 hours. Then submerge in olive oil. This looks appealing...

Every summer I can lots of pints of tomato sauce - enough to last through the winter. I pressure can because water bath canning isn't safe at 7000' I remove tomato skins by dumping tomatoes into boiling water, then into a bowl in the sink and removing skins and coring with paring knife. It's...

I like my old seasoned cast iron pans but have been thinking of getting an enameled cast iron like Le Creuset for foods that can discolor. Williams Sonoma and some other stores are having specials on Staub pans. Staub is also enameled cast iron made in France but with dark interiors. Does...

From raw goat milk, feta starter, lipase, and rennet I have made some half gallon batches of feta cheese. After two weeks of salt water brining in the refrigerator, I cut into smaller 1/2" cubes layered with rosemary, chili flakes, bay leaves, and peppercorns, covered with olive oil. It tastes...

Recently I did a saute in grape seed oil and butter of breaded skinless chicken breasts in my heavy (2mm) French copper pan over easy heat. Added lemon juice at end of saute. Great chicken golden and juicy. To clean the pan I soaked in hot water and soap then used Barkeepers Friend to clean...

I have four chickens and, thus, a constant source of fresh eggs. So I make a lot of omelettes. My "perfect" 8" omelette pan of 20 years has some pin holes through the stainless surface and the black aluminum bottom seems to have lost its temper. This pan was orginally made by Farberware in the...

Does anyone have Falk copper pans? How do you like them? While looking around at copper cookware, I found mention (on another cooking site) of Falk made in Belgium. It's 2.5 mm with thin stainless lining, cast iron handles. They have some rounded shapes that I like, similar to the Demeyere...

Has anyone an opinion of Hoan copper cookware made in France? I just picked up a used 2 qt sauce pan with lid. Tin lined. It looks about 2 mm of copper and is generally in good shape. I have lots of other cookware, but want to add a few copper pieces.