Quote:
Originally Posted by jyl
Oh, ferrous stainless (300 series) would be ideal, but I couldn't find any locally, everyone has the non-magnetic non-rusting kind (400 series). So I went with ordinary steel. You could spray it w/ a clear coat to prevent rust stains. I didn't bother, just give it a light oil wipe (olive, of course) every month or so.
Any interesting spice storage setups out there?
For that matter, interesting kitchen storage of all sorts would be great - am trying to squeeze more room out of my poorly designed, rather small kitchen.
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This is a brilliant idea! And nicely executed. I share the concern of others that this may not be the best environment for the actual spices, but I love the concept! As has been noted, a similar treatment to the insides of cabinet doors (minus the frame) would probably work very well, and would keep your spices nice and cool and dark when not in use.
Personally, I'd be happy with a 100% stainless kitchen - except maybe the floors. But surfaces, storage, sinks - I think I just want a commercial kitchen is what I want - right down to the drain in the floor! But mostly original 1946 stuff is what I've got for now, and it does the job well enough.