u/bellchilton

If the center gear is this worn, do you think it's a good idea to just replace all the gears?

Singer 15-91. I can't sew. $35 doesn't seem bad.

First three are after he used the metal spatula and high heat, last pic is one I took before lending it to him. He thinks he may have damaged the lining but I can't tell.

Seeing as it's on the lower end as far as copper cookware goes (Douro B&M Professional Portugal 1.5mm 10.5" frying pan), is it worth spending the $100+shipping it's going to cost to retin if it does indeed need it?

The big one is at least 3mm thick.

While removing the motor from the silicone sleeve, it was perforated by one of the sharp protrusions meant to manage the wires around the motor housing. I can't seem to find anywhere to order a replacement online. Does anyone have a lead or some guidance?

If I can't find one to outright replace, is there a type of glue or sealant I can use to safely repair the damage?

I'm thinking for $10.49 probably did okay.

Thought I'd share this step by step to an easy and cheap home made meal.

Chicken:

Oven at 400 degrees

1 4lb chicken

2 onions quartered

3 ribs celery and Inside leaves.

3 cloves of garlic smashed

1 large or 2 small bay leaves

2-3 large carrots in chunks

2 teaspoons or so better than bouillon roasted chicken flavor chicken broth

2 tblsp of melted butter

Favorite seasoning blend

Pat chicken dry, remove giblets from chicken if it has them.

Brush chicken, both sides, with melted butter then season.

In roasting pan with a lid, lay vegetables on bottom of roasting pan like a bed.

Add enough chicken broth to half way up veggies, about an inch or so. Add bouillon to and bay leaves to liquid.

Place chicken on vegetables. Place in 400 oven with lid. Bake for one hour. Remove lid, bake for another hour, done!

Gravy:

Remove chicken from roasting pan to platter. Add carrots to platter as well.

With a slotted spoon remove other vegys and discard. Crush any garlic cloves into the drippings if still intact, don't discard those!

Transfer chicken drippings into a large saucepan. Heat to boiling.

In a drinking glass, add 2 heaping tablespoons of flour. Fill glass with cold water until full. Mix very well. When drippings are boiling, add floor mixture and continue to stir until thick and hot. Let gently boil to develop flavor for five to ten minutes. Taste gravy.

If it needs richer flavor, add a teaspoon of boullion until it's to your liking.

Mashed Potatoes:

Idaho Russet Potatoes

4-6 for 2 people.

Peel. Cover with cold water and a small palm full of salt.

Boil until fork tender, not mush, but enough to where a fork easily slips through.

2-3 tablespoons butter.

Whole milk or half and half, add to the point of desired creaminess. Add while mixing.

Bought an orbital sander from Harbor Freight and 120 grit and 80 grit pads. Sanded slowly across the surface of the top with 80 grit for about an hour, the. with the 120 grit for another hour or so. I wiped the surface down with a bunch of sopping wet paper towels and waited an hour or so, then went back over it for a few minutes with the 120 grit. I then completely covered it in butcher block mineral oil and have come back every couple hours and covered it again. So far I've emptied a bottle onto it. These are my results. Current pictures first then pictures of the condition I found it in.

The pot is an unidentified 3qt that I got about a week or two ago from an antique mall in South Haven MI. It's 3mm in thickness and I paid $90. The tinning has a couple dime/half dime size spots where the copper is visible.

The 10.5 pan is a Professional Douro B&M Copper that measures about 2mm in thickness. The smaller pan is the same thickness. The tinning on both is excellent but a little oxidized on the smaller pan. I paid $50 and $70 for those respectively. Not the most respectable brand, but they sit perfectly flat and actually seem to be of very good thickness. Newer Mauviel's in this range seem to cost $330-350 for anyone who cares about this sort of thing.

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I don't have access to a fine ruler or calipers. They're thicker than most other copper stuff I've come across but not thicker than a house key. It's not regarded as a particularly high end brand but this seems a bit nicer than a lot of the other stuff I see of theirs on the internet.

Tinning is very good.

Anyone who's only contribution is going to be "copper bad, poison!" kindly save yourself the time.

I was able to fit a huge amount of stuff in a way that makes everything extremely easy to find and store. I was using the cupboard in the second picture and it was an absolute nightmare finding and digging stuff out.

It's bolted to studs. It's not moving anywhere. It stays clean because I use everything on it often.

Almost the same footprint as the 3qt saute but quite a bit deeper. Maybe not quite as ideal for browning but this is going to be an excellent pasta and onion caramelizing pan for French onion soup.

It's bolted to studs and isn't moving. Besides, the total weight isn't as much as you'd think. It doesn't get really dirty because I use almost everything frequently. It's extremely convenient and everything is easily accessible and I don't bump into it. Since putting it up I've been able to use the cupboard for other things as you can see. I've got a blender, a stand boxer, a food processor, rice cooker, ice cream maker, food saver, crock pot, potatoes, and a bunch of baking trays I don't use very often. There's a bit of digging involved in the appliance cupboard but this is the most efficient kitchen setup I've ever had.