Old-fashioned iron is “heavy” and doesn’t rust easily. If you find one like it at your grandfather’s house, don’t throw it away. Wash it and grease it with a little oil, and it will work for another 50 years. Now everything is an “electric opener”—one for canning, one for bottles. But this was the kitchen’s “Swiss knife.” In short: This isn’t just a tool; it’s a memory. The smell of Grandma’s kitchen, the sound of a milk bottle “tack”, and the canner that’s difficult to open. Do you have one like it at your house? Or did you only see it at your grandad’s? When was the last time you used a regular, non-electric can opener?
Pages: 1 2
