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Saying goodby to the Frigidaire Deluxe

24/1/2018

7 Comments

 
Picture
Picture
Well, this was my old faithful, used daily ever since we bought our house.  Visitors were aghast that not only was it an "old relic", it didn't have a fan-forced oven and  wasn't even gas!  "Surely you'll be upgrading," they said.  The hot plates did take a while to heat up and cool down, but no matter.  It screamed a late fifties stream-lined modernity that said we were facing the future confidently and the future was bright.  Nothing could go wrong. It was sturdy and easy to clean.

I took a perverse pleasure, I guess, in showing that you can cook on a candle.  You simply need  a   love of good ingredients and the desire to share with others.

Enter the new stove.  Yes, we did live, during five scorching  summer days, with nothing other than
the electric egg cooker. (Eggs mayonnaise, of course.)  I realise now I could have used the microwave (but I pretend it doesn't exist) and the Thermomix, which is another story.

It has disappointed many friends that it is indeed a very simple stove, no bells and whistles. Not sure what they thought I needed.  I reiterate, fancy equipment can be lovely but it's not what makes you a cook or an entertainer.  It is often just more "stuff".

I haven't done a lot with it yet.  I like it very much and I'm sure this will develop into a lasting love affair.  I have boiled water to cook beans, made a curry and cooked rice. I seem mainly to make sure no finger marks tarnish its brushed stainless steel and I keep the ceramic top pristine.  There's some special cream I can buy, apparently.  The oven it spotlessly superb and can cook on nine different setting.  Why?  I am yet to find out. Friands and cakes happening soon.

​Check out what Ina Garten, American Food Network chef recently purchased for her apartment.
 The Lacanche Stove
 
​If only I'd been more ambitious in life.

​The casserole (1960, Finland) is an original by Timo Sarpaneva - he of of the wavy vases and icy glassware. It's enamel with its original wooden handle.  The design was awarded a silver medal at the Milan Triennale in 1960.  It has recently been reissued by Liitala of Finland.

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7 Comments
Roger
26/1/2018 09:04:59 am

Doesn't look so bad, does it? I'm sure it's efficiency will overcome your resistance.

Reply
Don Rankin
26/1/2018 05:02:56 pm

The new stove/oven seems to be exactly the same width as the old one, which is amazing. Also it is less deep and so fits better ie. lines up with face of RHS bench. Interestingly (for me anyway) is that your bench on the LHS is less deep?
Techno Don.

Reply
Cath link
27/1/2018 12:58:09 pm

The stove is in fact slightly smaller, probably because it's more efficient in its insulation. There is an unfortunate gap but my clever brother is coming up with a way to utilise this, filling in the gap with a very useful baking tray file. The bench tops are indeed narrow, being the standard size for the day, which is why I had the central island built. The stove being a little less deep means I have more room now between the island and the open oven door. I think it's going to be OK and you're welcome to check it out next time you're here.

Techno is good.

Reply
Allison
2/2/2018 08:45:32 pm

Chris and I are building a townhouse in our backyard and the kitchen went in this week. I'm hoping my flash new steam oven and induction cooktop will help me make up for my lack of expertise. I look forward to hearing how you go with your nine settings.

Reply
Cath link
3/2/2018 08:42:28 am

Thanks for posting Alison.I must stress that your lack of expertise will not be helped by a flash stove. What will help is practice, some strong cognitive behaviour therapy to get rid of the unattractive personal put-down and a personal improvement program with a Jamie Oliver cook-book. Try the "Five Ingredient" one and watch some Youtube videos. Do it and glow!

The nine setting are just a gimmick I'm sure but I am looking forward to the fan forced oven which means there is even heat all through so if I was cooking up a storm for a village fête, I could bake twice the number of scones at one go.
What does the steam oven offer? The only ovens with steam I know of are in commercial bread ovens so I gather you'll be baking bread.
Induction is lovely, the cooking plates very fast in warming and cooling. Can't be used with copper pans, some of which I have collected from auctions, but not a problem for you.
"Enjoy" as they say in the tabloids.

Reply
Angela Valamanesh
5/2/2018 10:37:25 am

Thanks again Cath. Of course I'm more attracted to the really beautiful red object on top of the stove so thanks for letting me know who and when it was designed. Stove looks OK too!

Reply
Cath link
5/2/2018 10:43:22 pm

Thank you Angela and of course you would recognise this beautiful Finnish icon.

Tragically this is for appearances only. It has a huge gash in the inside enamel. My other two are in perfect order - I'm boasting now.

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