Collection: Cookware

Eco Friendly Cutting Boards for a Hand-Wash Kitchen

Think about the person this shelf is stocked for: cooks most nights, hand washes by habit, expects a board to last a decade. An eco friendly cutting board is usually where that shopper starts, and the care it asks for is not negotiable — warm soapy water, wipe or rack dry, no soaking. What sits beside the boards answers to the same standard: equipment for people who bake, ferment and preserve at home.

Bamboo Boards in Two Shapes

The bamboo cutting and serving boards are fully reversible, so you cut on one side and serve on the other, with smooth rounded edges and three sizes that thicken as they widen — 9" x 6" at 3/8", 12" x 8" at 5/8", 15" x 11" at 3/4". Nothing else changes down the line — same bamboo, same finish. The Undercut line is the same handcrafted bamboo with carved indentations on the ends, which matters the moment you lift a loaded board off the counter; it runs from a 6 1/2" square prep board up to 14" x 9", every size a uniform 5/8" thick. The Droplet board is the outlier, hand-shaped into a slightly oblong form at 15" x 8 1/2" and finished with a waxed cotton tie so it hangs on a hook.

All of them are made from sustainably harvested bamboo and hand finished with a light coat of natural, food-safe wood oil and nothing else. Bamboo behaves differently from hardwood on a counter: harder, less porous, naturally moisture-resistant, so it absorbs less liquid, resists swelling and washes up easily while staying gentle on knife edges. It also takes fewer knife marks, leaving fewer ridges for food and bacteria to settle into — the usual reason bamboo is counted the more sanitary surface.

Sourdough and Cider From Scratch

Sourdough Bread Making Tool Kit: A round natural-fiber banneton with a fabric cover, a bread lame with stainless steel blades and four replacements, a bench scraper, a flexible dough scraper and instructions. That is the specialty equipment a first loaf needs; you add flour, water and time. A starter is the one thing not in the box.

Hard Apple Cider Making Tool Kit: A one-gallon glass fermentation jug, dry cider yeast for three batches, racking cane tubing, a tubing clamp, a screw-cap stopper and instructions. Ferment two weeks at room temperature, bottle it, wait two more. You supply the funnel, ten non-twist-off bottles with caps, a gallon of preservative-free apple juice and three tablespoons of honey per batch.

The Canner With No Gasket to Replace

These canners have been cast in the USA since 1930, and the design argument rests on a part that is missing. A precision-machined metal-to-metal seal, closed by positive-action clamping locks, forms the steam-tight joint — nothing to crack, burn, replace or clean, and that same seal vents on its own if pressure climbs somewhere unusual. Each canner is hand cast aluminum with a geared steam gauge, a pressure regulator weight set at 5, 10 and 15 psi, automatic overpressure release, a stay-cool bakelite handle, double-thickness edges, and a canning rack, instructions and recipe book in the box. The 10.5-quart Model 910 is the smallest of the six sizes: four quart jars or seven pints per load, 11.5 pounds, 12 inches tall, and listed as suitable for newer glass and flat-top ranges — check your stove's weight limit first.

Before you choose between a canner and a pressure cooker: the USDA recommends pressure canning as the only safe way to can meat, fish, poultry and vegetables, and standard pressure cookers are not recommended for canning, because a fully loaded canner heats and cools more slowly and that time is already built into published processing timetables.

"We bought our pressure canner over 30 years ago, and have used it exclusively for all our canning. It is still as good as new." — Greg Seaman, Founder, Eartheasy.com