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December 14, 2007



I would add to your list a dish brush. It's far and away the best thing I have for cleaning pans, especially ones with creases (springform and bundt, I'm looking at you).

Plus it's good at scrubbing those "overcooked" bits off the roasting and lasagne pans. And since it goes into the dishwasher, you can keep it around for a while.

I'm biased towards the Ikea ones, which I think are a full 99 cents. Smallness is a virtue here; you don't want one that looks like a toilet brush.

Baking Soda

Now I was thinking... where do we leave all this stuff? I mean seriously have you ever tried stacking cake pans/bundt pans whatever pans? Is there someone around who has THE solution?
Neat, tidy, easy accessible?
(Mine are in a mess in a massive Curver box in my basement)


little bouffe-I have one too, and use it often, as it doesn't damage any of the different pan surfaces, and molds into corners nicely. I do put mine in the dishwasher, but was probablynot supposed too- it has a wooden handle, which was once painted green, and is now very pale, and cracked. Still , it was awfully cheap, has lasted years, and can be kept clean.

baking soda- I am currently keeping mine in two smallish bottom cabinets. This is crazy, but during this most recent re-organization, I put round pans and empty storage containers in one, and the square and rectangular ones in the other (slightly larger) cupboard. They still don't stack all that well, but they fit a little better, and it is a bit easier to find them!


About the time things seem somewhat organized along comes some project and whap it all comes unglued.
Have to laugh about BakingSoda and the stacking! I have most of my loaf pans(bread) in a drawer under the ovens but the cake & molds are over the fridge. I spent a long time on a ladder two days ago getting thing stacked and I thought well organized. Then in the afternoon, I'm fixing dinner and crash bang boom. I haven't opened it yet.

Lynn D.

Pyrex (or ceramic) custard cups? I have them in two sizes and use them all the time for custard, timbales, little baked egg thingies.. Or do you use pudding basins and mini pans for such things? What exactly is a pudding basin?


Yes,Lynn -I forgot about them! I use them all the time, too. I now have pretty little Emile Henry ones (green) and Le Creuset ones (red) about 9, all together, but I used pyrex ones for years- they work perfectly well and are loads cheaper. And, this somehow reminded me- I forgot about a couple of shallow gratin dishes, which are also very handy. I'm going to add both to the post.


What about a pastry brush? I've needed one more times than I can count, despite (or rather because of) the fact that they always seemed really IN-essential to me. And I'm no mad baker. Or did this appear with utensils?

QUESTION for Lindy and her readers: Can anyone recommend a small, cheap but reliable, easy to use (maybe even slightly pleasurable to touch and easy on the eyes) under-the-cabinet (well, that's negotiable) kitchen radio? We're thinking we'll buy ourselves one this holiday season.


Where do you purchase walnut shaped molds, for making walnut cookies


Christine- I got them from the King Arthur Flour Company catalog-I believe it's called "The Baker's Catalog".

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