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How did the Blue Willow Pattern come about?
A little about the history of Blue Willow dishes...
Willow-pattern ware, or Blue Willow Dishes, originated in Staffordshire, England, c.1780. Thomas Minton, then an apprentice potter, developed and engraved the design, presumably after an old Chinese legend. It portrays the garden of a rich mandarin whose young daughter elopes with his secretary. The lovers, overtaken on the bridge by her father, are transformed by the gods into birds and flutter beyond his reach.
Because these blue & white dishes with the Blue Willow pattern are so attractive, and the legend is romantic, Blue Willow dishes have become a favorite in many households and with collectors for years. Blue & Pink Willow dishes are a great way to give your kitchen decor a lift.
We carry a wide selection of Blue Willow accessory pieces. Our Blue Willow dishes are all brand new and in the box and will ship directly from the warehouse. Check in with us often, as new products are added on a regular basis as they become available to us.
To start browsing our selection of Blue Willow Dishes, Click here!
What does exclusive mean?
We carry many items that are exclusive to our warehouse, meaning that they are only available to retailers who ship from this warehouse and not found in retail stores.
Can I pay for my purchases with a credit card?
Yes, you can use your credit card to purchase items on this website. We accept Visa, Mastercard, Discover and American Express. We also accept Paypal payments and if you prefer to mail your payment, we accept money orders and personal check. Please be aware that payments made by personal check, will have a delay in shipment of 10 days.
Do you offer a shipping discount for mulitple purchases?
Yes...if you want to purchase 2 or more items on this website, select "Multiple Items Shipping" from the shipping choice menu. Multiple purchase shipping is $6.00 per item instead of weight per item.
Please note: Only select this option if you are purchasing 2 or more items. Any single item orders with this shipping method selected, will be canceled.
How do you clean and season cast iron cookware?
How to clean and season cast iron cookware
Cleaning: After cooking in your Old Mountain cookware, it can be cleaned by putting in hot water and bringing to a boil. Never use detergent to clean seasoned cookware, as it will remove the seasoning: Also, avoid putting hot cast iron into cold water. This can cause cast iron to warp or crack. After pouring out boiling water, wipe dry with a paper towel. If something sticks to the surface, dislodge it by simply using a spoon. Do not use any abrasive item to scrub cookware. Again, this can cut into seasoned surface. While pan is still warm from washing, apply a fine coating of oil or spray on all surfaces. If metallic taste or signs of rust are noticed, simply wash with hot, soapy water. Scour off the rust, and then reseason your cookware. Store your cast iron cookware in a cool dry location. If storing with lid, place a paper towel between the lid and base to allow circulation of air. Seasoning: This is a simple process of oil absorbing into into the pores of your iron cookware leaving a black, nonstick surface. Follow instructions below if your Old Mountain cookware ever requires reseasoning.
1. Preheat oven to 350 degrees.
2. Wash cast iron with hot, soapy water, and a stiff brush. Rinse and dry.
3. Completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat).
4. Place cookware on middle rack for 30 minutes. Remove cookware and wipe it almost dry to prevent pooling of shortening or oil. Place back in oven for another 30 minutes.
Essential for any kitchen, Old Mountain cast iron cookware heats evenly, retains the heat, and is more versatile than any other type of cookware available. Cast iron will fry, sauté, grill, roast, stew, bake, as well as the guarantee of an Old Mountain skillet to keep the orneriest of husbands in line!
To browse our selection of Old Mountain Cast Iron Cookware and other Cast Iron, click here!
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