The shelf under my baking bench was meant for baking equipment, but guess again. Three cast iron pots and a brass/ceramic beauty walked in and said–out of the way, jokers.
So we now have three Dutch ovens and a French/ American double boiler ruling the shelf. One Dutch oven is an eight quart Lodge model, and as heavy as a sea anchor. The other is a Franken Oven, made of a Dutch oven bottom and a skillet lid top. An old Creuset enameled Dutch oven hides in the back. The best, however, is the double boiler.
The Bazar Francais double boiler is a gem, with a French made copper body and a lining from Hall Pottery in the USA. I had a brain infarction, and decided today this would be perfect for keeping mulled wine hot during Xmas.
Wait, there’s still wall space.
What, actual baking equipment? These dudes are serious. The cherry French style pin was made in Kentuck, and the bad mother Dogwood one made in my basement, though everyone thinks it is Walnut. I know Walnut, and this is no Walnut.
A fifty/fifty split. The pins are used more often than the interlopers. But I can’t get that mulled wine off of my mind.
Southern Fusion Cooking 