Sunday, January 25, 2009

Plastic and Iron

Raise your hand if you've got some
Lustro-Ware in your kitchen. Uh, huh. And how about a cast iron skillet? Uh, huh, uh, huh. Very good.

I have a red Lustro-Ware recipe box that belonged to Mrs. Gulau which contains retro recipes along with some modern ones.

I confess that I do not own a cast iron skillet...yet. I'm waiting for the right one to come along. I'm hoping for an exceptional skillet that used to belong to someone's great-granny. One that has a patina like that of shiny coal. One that is perfectly seasoned and more nonstick than Teflon. It's out there. I can feel it.

You don't hear much about Lustro-Ware these days. It seems Bakelite gets more attention. I'm not sure why that's so, but it's interesting. I'm glad to have Mrs. Gulau's recipe box. It's a real treasure to me. And I know that, some day, my skillet will come.

Ad was published in February, 1952.


  1. do the canisters have a tight-fitting lid? My mother told me many times to make sure the canisters had tight-fitting lids.

    on ETSY type in retro apron.

    iron skillet - my story too. I don't want to have to break one in, but I really want one.

    I also want this
    be looking for my Aebleskiver post :-)

  2. Joanna, I'm not sure if the canisters have tight lids, I only have a recipe box. I have seen replica canisters and matching salt & pepper shakers and they are really cool. Alas, my kitchen is mainly stainless steel which I like because it looks so clean.

    Aeble...what??? I can't even say it! I'm going to have to research this mystery pastry with the Scandinavian sounding name!

  3. Just say apple for aeble. They're like baked donuts, I think.

    I remember those canisters. I think half the women in the forties and fifties had them in their kitchens. The other half had those aluminum ones like my mom's.

    Amy, I'll keep an eye out for your iron skillet. How large do you want? I have 2 ten-inch ones, one 8-inch, and a 5-inch, all of which are vintage. They all have that wonderful glass-like patina. I would share, but I'm planning on passing them down to my daughter. After she takes a solemn oath not to do anything stupid with them, of course.

    Griswolds are the best, IMHO.

  4. Susan, I think a 12-incher would suit my needs. I envision using it to sear chunks of meat before braising them. It would be fun to have one for stop-top-to-oven cooking, dishes like corn bread come to mind.

    I wouldn't dream of asking for one of yours...those are family heirlooms! And, yes, make sure your daughter takes the oath to never, ever, misuse them! Maybe have her cook some things in it while you watch just to make sure she knows how to use it. LOL

  5. Yeah, I was totally wrong about the aebleskivvers. Just ask Joanne! lol


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