The Comfort of Collecting Pots, Pans and Plates

My very first collection was a set of Georg Jenson copper pots lined with silver. My grandfather hinted that he would give me a car when I turned nineteen, but since I was newly arrived from Africa, I did not have a license and couldn't care less about a car. My interests then are the same as now: Domestic Pursuits. So I found an antique set of china in a Savannah, Georgia shop, and a gorgeous set of copper pots in New York City that I longed for. My grandfather kindly gifted me those instead.

This decision was wise. The china and pots are like old friends, making my kitchen and dining table beautiful, and lasting as long as my marriage has, almost 1,000 years. Recently I bequeathed the china to my daughter-in-love and eldest son, and my silver-lined copper pots to my second son whose interest in cooking has skyrocketed, enough that he shoud be the He Dean of the Charleston Academy. No doubt copper is expensive and needs to be relined, but these pots will be passed on to my great-grandchildren, of that I am sure. And that car that might have been? Scrap metal by now. 

Since I decided to pass on my pots and plates, I have replaced the copper pots with my new love, cast iron skillets from Lodge Valley. These pans have a manly appeal; jet black, with a rough surface and require strength to pick up. The way cast iron sears steaks, sautes fish, cooks vegetables is, in a word, perfect. My affair has begun.

Now for the answers to a few FAQs about care. Cast Iron? Hey, relax. It's okay to wash with dish soap. Then place on low heat to dry, and while hot melt a little coconut oil in pan and then wipe with a paper towel. Done. Two minutes. Copper? Bar Keepers Friend is your friend. Shiny brilliant copper pots takes five seconds if you wash and dry immediately after using. A salt paste, rubbing lemon halves on copper...these tricks may work, but Bar Keepers is quicker, and lasts longer.

Take it from the Dean, who has kept her collection in pristine condition for decades. You are welcome Charles Pollak!

How to Hibernate: 5 Wine Collecting Tips from Femi Oyediran

The annual Charleston Wine + Food Festival is finally less than a week away! No better time to add a few choice labels to your cellar than when you're popping bottles left and right like a regular Bacchanal. Keep your eyes on the prize. Whether you collect wine for personal enjoyment or a long-term investment, our favorite Visiting Professor Femi Oyediran has a few tips to put you on the right track:

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1. Trust your taste.

Invest in classics from the regions you already know you enjoy -- i.e. if you love Chianti, try an age-worthy wine such like Fontodi's Vigna del Sorbo, or another great Sangiovese-based wine from Brunello del Montalcino.

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2. Research your Investment.

In order to build a cellar that will grow as an investment, stay on top of the labels garnering attention from critics and magazines and/or doing well at auctions. Look to reputable sources for deals on both new and older vintage wines. Pay attention to up-and-coming winemakers; hold onto those wines and watch your investment grow.

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3. Create a strong collection.

Buy at least three bottles of the same wine at a time, in different vintages when possible.

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4. Store properly.

Get a wine fridge! This will give you control over the environment you keep your wine in. Otherwise, store your wine in cool pockets of rooms in your house (55 degrees F.) where there is little light. Keep bottles on their side, not upright, to prevent cork spoilage.

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5. Embrace technology.

Every wine ages differently. Pay attention to apps on your phone like Delectable to see how others are doing with vintages you own. If you don't plan on selling the wines, invest in a Coravin device, which allows you to taste the wines in your cellar without actually opening the bottle.