Huge (Really HUGE) Farberware Score!
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xraytech
Well-known member
That's a very nice find Sandy. I love having an extra large skillet like this, I have a 14" 6 quart Tupperware T-Chef skillet with buffet handles. I use mine when I brown meatballs since it is large enough to add a few quarts of sauce to, also use it when making haluski or fried cabbage
lordkenmore
Well-known member
I've been wondering something. Does the older Farberware use a high nickel content in the stainless steel? (I've been wondering since I've read of people who are careful with stainless steel choices due to some nickel sensitivity issue.)
danemodsandy
Well-known member
Stainless:
To my knowledge (Tom turbomatic may know something I don't), Farberware never specified the grade of stainless it used in its advertising, but I'm assuming 18/10, with its higher nickel content, because of Farberware's resistance to corrosion, and its fine, lasting polish. I have never had a piece of Farberware give any trouble with corrosion or even salt pitting.
Here's a 1959 trade ad from Farberware's steel supplier, Sharon Steel in Sharon, PA. No info about the composition of the stainless, but the pride in the product is evident:[this post was last edited: 1/13/2015-11:26]
To my knowledge (Tom turbomatic may know something I don't), Farberware never specified the grade of stainless it used in its advertising, but I'm assuming 18/10, with its higher nickel content, because of Farberware's resistance to corrosion, and its fine, lasting polish. I have never had a piece of Farberware give any trouble with corrosion or even salt pitting.
Here's a 1959 trade ad from Farberware's steel supplier, Sharon Steel in Sharon, PA. No info about the composition of the stainless, but the pride in the product is evident:[this post was last edited: 1/13/2015-11:26]
Sandy - did they make this size in an electric skillet model? Seems like I have one that is very large with a very high lid, much like yours. Congrats on the beautiful cookware!!!
danemodsandy
Well-known member
Oh, And Brent:
The "virgin meal" will probably be a pork roast, braised with stock, celery, onions and carrots (carrots during the last 15-20 minutes only to avoid too much sweetness). After the roast is done, the stock will get strained and turned into gravy, to be served with the sliced roast, noodles and Brussels sprouts.
The "virgin meal" will probably be a pork roast, braised with stock, celery, onions and carrots (carrots during the last 15-20 minutes only to avoid too much sweetness). After the roast is done, the stock will get strained and turned into gravy, to be served with the sliced roast, noodles and Brussels sprouts.
danemodsandy
Well-known member
Kevin:
This deep saute was made of parts from various Farberware pieces; Farberware used a "modular" approach to its cookware, making many different items from relatively few pieces.
The body of this pan is from the five-quart electric buffet server, which had two "tab" handles on it. The high-dome lid was used on both stovetop and electric twelve-inch skillets. The stick handle is from the regular electric skillet, and the helper handle was used on both the electric and stovetop twelve-inch skillets.
Voilà! - a new piece with no new tooling costs.
This deep saute was made of parts from various Farberware pieces; Farberware used a "modular" approach to its cookware, making many different items from relatively few pieces.
The body of this pan is from the five-quart electric buffet server, which had two "tab" handles on it. The high-dome lid was used on both stovetop and electric twelve-inch skillets. The stick handle is from the regular electric skillet, and the helper handle was used on both the electric and stovetop twelve-inch skillets.
Voilà! - a new piece with no new tooling costs.
brib68
Well-known member
Nice job on the pan...but OMG! Your CANNISTER! I'm pretty sure that's the same as the set my grandmother had! Way to jar loose a buried memory for me!
danemodsandy
Well-known member
Brian:
That's the grease canister to my set of West Bend canisters. I have the basic set of four canisters (flour, sugar, coffee and tea), the cookie jar, the Bakery Bin (a squat canister for buns and rolls), the waxed paper/foil/paper towel dispenser - and of course, the grease canister.
I am happy to say that the grease canister has its strainer, which is missing from many surviving examples. I had to track the strainer down separately.
I hope to find three more pieces in this line - the first version of the breadbox, the waste basket, and the elusive This 'n That canister, a super-huge canister for whatever you liked. The This 'n That was 10-1/2 inches tall, much bigger than any of the other canisters.
These last three pieces are rare, and there is a complicating factor - I collect only the silver-and-black pieces. West Bend also made this line in copper with black and copper with white. The silver-and-black combo is the most common to find in the basic four canisters, but it's the hardest to find in the accessory pieces.
A pic of a This 'n That canister is below, should anyone run across one:
That's the grease canister to my set of West Bend canisters. I have the basic set of four canisters (flour, sugar, coffee and tea), the cookie jar, the Bakery Bin (a squat canister for buns and rolls), the waxed paper/foil/paper towel dispenser - and of course, the grease canister.
I am happy to say that the grease canister has its strainer, which is missing from many surviving examples. I had to track the strainer down separately.
I hope to find three more pieces in this line - the first version of the breadbox, the waste basket, and the elusive This 'n That canister, a super-huge canister for whatever you liked. The This 'n That was 10-1/2 inches tall, much bigger than any of the other canisters.
These last three pieces are rare, and there is a complicating factor - I collect only the silver-and-black pieces. West Bend also made this line in copper with black and copper with white. The silver-and-black combo is the most common to find in the basic four canisters, but it's the hardest to find in the accessory pieces.
A pic of a This 'n That canister is below, should anyone run across one:
brib68
Well-known member
yep
I'd say that's the same line. I think her's were not as shiny/polished looking as in the photo of the This n That, but yes, the colonial-revival graphics, the recessed knobs on the lids. I only remember her having the basic 4 canisters, but now you mention it, I think she did have a bread box, so it could have been part of the set, or not.
Speaking of buried memories (and bread)...anyone remember (or even HEAR of) Hillbilly brand bread? Back in the 70's, I remember my grandparents ate Hillbilly and sometimes Roman Meal bread. I was at the Walmart Supercenter in my hometown in Ohio over the holidays and saw Hillbilly bread on the shelf. I hadn't thought of it for YEARS.
I'd say that's the same line. I think her's were not as shiny/polished looking as in the photo of the This n That, but yes, the colonial-revival graphics, the recessed knobs on the lids. I only remember her having the basic 4 canisters, but now you mention it, I think she did have a bread box, so it could have been part of the set, or not.
Speaking of buried memories (and bread)...anyone remember (or even HEAR of) Hillbilly brand bread? Back in the 70's, I remember my grandparents ate Hillbilly and sometimes Roman Meal bread. I was at the Walmart Supercenter in my hometown in Ohio over the holidays and saw Hillbilly bread on the shelf. I hadn't thought of it for YEARS.
danemodsandy
Well-known member
Brian:
I remember Hillbilly Bread as a brand, and I recall that Mom bought it sometimes, but I don't really remember how it tasted.
Now, Roman Meal - THAT I remember! It made the best toast EVER.
I also remember Hollywood Bread. Not bad. And Rite Diet, a low-cal bread (low-cal because it was sliced so thin you could read the want ads through it).
*EDIT* It seems that Roman Meal is still around, at least regionally. They're based in Tacoma. www.romanmeal.com is the Web address.
I remember Hillbilly Bread as a brand, and I recall that Mom bought it sometimes, but I don't really remember how it tasted.
Now, Roman Meal - THAT I remember! It made the best toast EVER.
I also remember Hollywood Bread. Not bad. And Rite Diet, a low-cal bread (low-cal because it was sliced so thin you could read the want ads through it).
*EDIT* It seems that Roman Meal is still around, at least regionally. They're based in Tacoma. www.romanmeal.com is the Web address.
brib68
Well-known member
IIRC: Hillbilly was a rather chunky bread--whole wheat AND chaff. I think RM was closer to 'normal' bread. I don't remember Hollywood (probably a regional brand), but I think I remember Rite Diet (surprised they could use the name, considering RC's Diet Rite soft drinks). We had a Bunny Bread store in town, and I'm guessing it was cheaper than Sunbeam or Holsum from the grocery store, because that's what we bought. (Wonder Bread would NEVER enter our home--probably too expensive, but sometimes my folks just had odd ideas. OK, my Dad did. We couldn't buy Mardi Gras paper towels for some reason. And we couldn't eat at Dutch Pantry restaurants when we went to Pennsylvania. Yeah.)
Wow. So very off topic...sorry!
Wow. So very off topic...sorry!
lordkenmore
Well-known member
I suspected Farberware was probably something like 18/10, too, but was wondering.
It's impressive that they had the modular construction. It's a sensible solution. For the collector, I can see one real advantage: it increases the chances of finding replacement parts.
It's impressive that they had the modular construction. It's a sensible solution. For the collector, I can see one real advantage: it increases the chances of finding replacement parts.
lordkenmore
Well-known member
The "virgin meal" will probably be a pork roast
Sandy, we hope to see complete photos so we can share your dinner if only vicariously!
Sandy, we hope to see complete photos so we can share your dinner if only vicariously!
lordkenmore
Well-known member
Wow. So very off topic...sorry!
That is half the fun of discussion forums--the twists and turns the "conversation" can take!
That is half the fun of discussion forums--the twists and turns the "conversation" can take!
lordkenmore
Well-known member
Roman Meal - THAT I remember! It made the best toast EVER.
I wonder if it would be the best toast ever today. I looked at the web site, and noticed high fructose corn syrup in Roman Whole Grain (Conventional) ingredient list. One wonders what other changes have taken place since the year of Nineteen Never-Mind.
They do indicate many bakeries across the country, so service area is more than just Tacoma, WA.
At the risk of one of those topic detours that I commented can be so interesting: I really don't like ANY brand of bread aisle bread I've tried, and I've even had some of the more expensive offerings, all organic, etc, etc, etc. In store bakery--around here, at least--is more tolerable, or at least less awful. Hmmm...maybe it's time to fire up Ye Olde Oven...
I wonder if it would be the best toast ever today. I looked at the web site, and noticed high fructose corn syrup in Roman Whole Grain (Conventional) ingredient list. One wonders what other changes have taken place since the year of Nineteen Never-Mind.
They do indicate many bakeries across the country, so service area is more than just Tacoma, WA.
At the risk of one of those topic detours that I commented can be so interesting: I really don't like ANY brand of bread aisle bread I've tried, and I've even had some of the more expensive offerings, all organic, etc, etc, etc. In store bakery--around here, at least--is more tolerable, or at least less awful. Hmmm...maybe it's time to fire up Ye Olde Oven...
danemodsandy
Well-known member
John:
My current bread choices are Pepperidge Farm's Dark German Wheat and Double Fiber. I also like their seeded rye and their dark pumpernickel. The dark pump is for eating egg salad on, LOL.
You're right about Farberware parts. I will pick up odd pieces of Farberware that are in poor shape so that I can have spare handles, etc. I never pass up lids. In fact, the flat lid shown on the pan that began this thread has been hanging around the basement for something like three years. Now I have a use for it.
I will try to post photos of the pork roast when it happens. Since mentioning it, I confess that I've begun vacillating between the pork roast and a pot roast!
My current bread choices are Pepperidge Farm's Dark German Wheat and Double Fiber. I also like their seeded rye and their dark pumpernickel. The dark pump is for eating egg salad on, LOL.
You're right about Farberware parts. I will pick up odd pieces of Farberware that are in poor shape so that I can have spare handles, etc. I never pass up lids. In fact, the flat lid shown on the pan that began this thread has been hanging around the basement for something like three years. Now I have a use for it.
I will try to post photos of the pork roast when it happens. Since mentioning it, I confess that I've begun vacillating between the pork roast and a pot roast!
lordkenmore
Well-known member
vacillating between the pork roast and a pot roast!
Sandy, the only correct way to do a pot roast is in a cast iron skillet...oh, wait, that was Grandma's rule, not something engraved in an Everyone Must Do This or Else commandment. LOL
I'm wondering: how well does cooking a pot roast on the stove work? The only approach I've known has been an oven, but it seems like it shouldn't make much difference apart from possible convenience issues.
Perhaps due to all the talk of pot roasts, I've been contemplating the idea myself, although a lot of my enthusiasm went away last night when I looked at the current meat prices. LOL
Sandy, the only correct way to do a pot roast is in a cast iron skillet...oh, wait, that was Grandma's rule, not something engraved in an Everyone Must Do This or Else commandment. LOL
I'm wondering: how well does cooking a pot roast on the stove work? The only approach I've known has been an oven, but it seems like it shouldn't make much difference apart from possible convenience issues.
Perhaps due to all the talk of pot roasts, I've been contemplating the idea myself, although a lot of my enthusiasm went away last night when I looked at the current meat prices. LOL
