HardwickHousewares's Profile

Bio

I took my first metalsmithing and jewelry making class in the early 1990’s at a local community college. At the time, though I enjoyed it, the idea of having my own studio seemed far out of reach. The idea never left me, though, and when I returned to college in the late 90’s I took more metalsmithing classes. I graduated with a degree in visual design, and have found a career path in marketing – but the love of working with metal has never left. I am a believer in the arts and crafts revival movement, and would like to see more handmade objects be a part of our every day lives.

I met my soulmate, Chris Hardwick, who encouraged me to follow my heart and bought me my first torch so that I could start working with metal again. I love copper because it is so warm and can be soft and yet is also very strong. I also work with silver, and occasionally brass and other metals.

Chris is also an artist who makes the most amazing leather vessels. We sometimes sell at events such as the Shrewsbury Renaissance Festival, and the Oregon Country Fair.

Use and care of copper cookware and utensils

Copper and bronze have been used for making cookware for centuries. People have valued it for its beauty and heat distribution properties. Unlined copper cookware is traditionally used for cooking soup stocks, jams, syrup, polenta, and for beating egg whites. You can safely and happily use copperware with food, and keep them looking beautiful, by following a few rules:
• Do not use with acidic foods, such as tomatoes. Copper can be dissolved by acids in these foods.
• Do not leave copper utensils sitting in food when not using them.
• Do not store food in unlined copper.
• If copper has not been used regularly, clean it before using with food.
• To clean and polish copper, use half a lemon dipped in salt. Rub it over the copper and let the piece sit for a few minutes, then wash it normally and let dry.

Female, Born on May 3