16 hours ago, andiesenji said:I have some Pyrex pie plates that were 25 years old when I was born. Other Pyrex, Fire King and others that were made about the time I was born and a lot of bowls from the 40s, '50s, '60s and '70s.
If anyone looked at my blog (while all the photos were up) you could see my large collection of bowls.
My little bowls for mise
The best sauce pots ever made - I have the detachable handles.
I have "favorites" - loaf pans I use for baking quick breads, meatloaf, patés, etc.
I have a bunch of Pyrex, Anchor Hocking measurers from 1 cup to 2 1/2 quart.
I have my old Bauer pottery bowls from the 1920s.
I do have stainless steel bowls in all sizes, including one that is big enough to hold 40 pounds of cooked wild boar. They are shaped perfectly for using balloon whisks.
I store stuff in the fridge in glass with silicone tops.
I think it is is personal preference. If you want to see some people that are FANATIC about Pyrex, take a look at the FB group (closed) Pyrex Passion. There are other Pyrex collecting groups but that is the most active. There are members who moved to a different home to have more room for their collection.
I like certain bowls for certain contents. Potato salad always goes in my big Yellow Primary Pyrex bowl and has done since I got it in 1961.
Gurkensalat always goes into the dark green Bauer bowl. It tastes better in that bowl.
I mix my cream biscuits in my 2 1/2 quart Anchor Hocking Measuring batter bowl. The curved sides and bottom just fit the curve of my Danish Dough Whist so mixing biscuit/scone dough is much easier and quicker.
Is there something wrong with me that these photos are like porn to me?
