-=> Janis Kracht wrote to Dave Drum <=-

 >> keeping them shined up - I have copper-bottom Revere-ware pats and
 >> skillets that respond well the a little thing I use called "Barkeeper's
 >> Friend" and a bit of elbow grease.

 JK> [...]

 > Keep in mind that Barkeeper's Friend is mildly abrasive and will give your
 > copper a satin finish. If, for some reason, you want a shiny/glossy finish
you
 > will need a can of Brasso and/or a "jeweller's cloth" --- a soft polishing
 > cloth generally sewn to another, somewhat coarser cloth impregnated with
 > jeweller's rouge. If you've been in the military you will be familiar with
 > these items.   Bv)=  Probably more familiar than you wanted to be. Nevr-Dull
 > (available at Auto Zone and other car parts places) also works. Their blurb
 >says "A go-to metal polish for car guys for over 70 years. Nevr-Dullâ Ös
rove
 > mildly abrasive cotton wadding and cleaning solution can help to maintain
he
 > appearance of any metal surface, removing rust and tar with little mess and
 > easy application. Just a little goes a long way."

 JK> I've had the same set of reverware since forever it seems.. never wears
 JK> out so to speak (grin).  I clean the interior by soaking for about a
 JK> half hour in dishsoap-y hot water, and then if necessary some cleanser
 JK> (though soaking generally precludes that).  The copper bottoms clean up
 JK> to a really nice shine with a sponge soaked in vinegar and then coated
 JK> with salt.  Sometimes if I'm in the mood, I put a combination of salt
 JK> and vinegar in a spray bottle and use that. I've read some people use
 JK> baking powder and vinegar but that seems too expensive to me :)

My latest Revere pot is an 8 quart stock-pot I got for making chilli. No copper
on it all. Just stainless and with a heavy puck in the bottom - at a simmer
it's as nearly non-stick as makes no difference. Moreso than the copper-bottom
Clinton set - which is *much* thinner (no puck/plate) on the bottom. I've never
done the salt/vinegar on my copper bottoms. If I get something that the
Barkeeper's Friend won't deal with I grab the SOS pad off the tray at the back
of the sink.  Bv)=  But, thanks for the tip - I'll give the vinegar/salt thing
a try.

 JK> This week I bought a new revere ware 10" frying pan on ebay since I do
 JK> have one good one, and one that I warped by accidently putting the hot
 JK> pan in cold water just after using it (dumb - this was years and years
 JK> ago)... The "new" one I got on ebay is marked Clinton Chicago on the
 JK> bottom so I know it's age is about the same as my original set. You
 JK> have to be careful with revere ware because the new sets are absolute
 JK> garbage with really thin copper bottoms and generally really thin
 JK> stainless steel interiors.  I'll feel bad when all the old ones are
 JK> gone but I don't think that will happen while I'm alive (g).  At least,
 JK> I know I'll be very careful with the full set I have :)  They are my
 JK> favorite pans, that's for sure.

 JK> Greenbeans are going nuts in my garden this week so we've enjoyed this
 JK> one a few times:

I wish I had a mess of beans - I'd give my 3 quart Revereware w/steamer insert
a work out.

 JK> ==Italian Greenbeans with Balsamic Vinegar==

 JK> 1 package frozen Italian flat greenbeans, or 1 pound fresh greenbeans 1
 JK> clove garlic, minced
 JK> 1/2 cup olive oil
 JK> 1/4 cup balsamic vinegar

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave's Old-Fashion Green Beans
 Categories: Five, Beans, Vegetables, Pork
      Yield: 7 servings

      6 sl Thick cut bacon; cut across
           - in 1/4" to 3/8" pieces
      2 lb Fresh green beans; tipped,
           - strung, in no more than
           - 2" pieces
      1 lg Brown onion; peeled, sliced,
           - slices cut in medium pcs.
      2 tb Brown sugar
      
  Cook the bacon in a heavy skillet with the onion until the
  onion is translucent and the bacon is beginning to crisp a
  bit. Stir in the brown sugar. Lower heat to just keep the
  pan warm.

  Steam the green beans until crisp-tender. Add to the
  skillet with the bacon and onion. Return the skillet to a
  simmer and cover with a lid for two minutes or so. Stir
  and taste one of the beans. If necessary give them another
  minute or two.

  Remove to a serving bowl with a slotted spoon.

  Makes 6 to 8 servings

  Learned from my Grandmother, Helen Moore
 
  Uncle Dirty Dave's Kitchen

MMMMM


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