Old Forks and Handleless Cups.

I still use the Pyrex gravy boat which is the only piece left from a dinner service we received as a wedding present in 1969. I believe the range was called Chelsea. I also still use a little vase I gave to my mother as a Mother's Day present in the 1950s.

kittylester

I have a specific egg pan too but - why?

I think it’s because a lot of myths abounded about boiling eggs- the egg water gave you warts if you touched it was one so probably not surprising the saucepan was only used for just one purpose.

Thank you calendargirl.

My children don't use a separate egg pan and don't have warts either!!

My mum told me to always throw egg water away as it wasn’t nice, so I always do.

She gave me a silver coloured metal pan which I used only yesterday to cook some sausages and bacon in the oven.

I bought from an antique shop a gold coloured spoon with a long handle which was a free gift from Nescafé. I love using it.

Yes, I have loads of everything, but tend to use the same few items for specific purposes. DH insists on using wooden or bone handled knives which then need hand washing, and guess who gets left to do that. I swear he does not like getting his hands wet.

An old, bone-handled table knife that I inherited from on eof my grandmas and which I always kept sharp was my vegetable knife for many years. Now it is only really used for chopping mushrooms and it's kept in a separate drawer from other table cutlery. DD1 remembers it from her childhood and loves it.

It's not just you, Calendargirl. I treasure these old things and always use them. My grandmother's real silver (badly worn) tablespoon. A fork I used to dish up the cats food with (many years ago). An old mug for beating eggs in. My grandmother's old sewing box still with some ancient needles and cotton and funny little swan neck scissors. All used regularly.

I have various precious kitchen things that belonged to my mum, granny and mother in law. And an old handleless mug of no sentimental value whatsoever which I always use for water to dampen pastry edges - why I don’t chuck it out I have no idea.