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Our finest cookware
Carbon steel, cast iron and copper, made to outlast the kitchen they live in.
The five knives a kitchen actually uses: an 8-inch chef's knife, a slicer, a bread knife, a utility knife and a paring knife, each with a turned walnut handle, standing in a solid walnut block.
Forged high-carbon stainless steel, sharpened by hand at 15 degrees. Bought together, the set costs less than the knives would one by one.
Made the old way: a ripping-hot carbon steel skillet, a spoon of bacon fat, and a batter poured in so it sizzles. It comes out with a crust you can hear.
1 cup coarse cornmeal · 1 cup flour · 1 tbsp sugar · 2 tsp baking powder · ½ tsp baking soda · 1 tsp salt · 1¼ cups buttermilk · 2 eggs · 4 tbsp melted butter · 1 tbsp bacon fat
Heat the fat in a 10-inch skillet in a 425°F oven. Whisk the dry, then the wet, and fold them together with the butter. Pour into the hot pan and bake 20 minutes, until deep gold.
Made to be handed down
We make pans for the second owner as much as the first. Season it, scratch it, burn a sauce in it: it will still be cooking long after the receipt is gone.
The Bramble & Bellows workshop
Bring it to the table
The best serving dish is the pot it cooked in. Everything we make is handsome enough to go straight from the stove to the middle of the table.
The Bramble & Bellows workshop
The Hearth Review Southern Table Quarterly The Cook’s Ledger Makers of the Valley
