Paula Collects Wooden Bowls

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Kitchens have gone high-tech. Touch-free paper towel dispensers and digital cookbooks promise to make cooking easier, cleaner and faster than ever before. But in the midst of this craze for stainless steel products with all of the “bells and whistles,” lives a quiet appreciation for a simpler, greener aesthetic found in the beautiful craft of wooden bowls that Paula loves to collect.

American settlers transported some wooden bowls with them from England, but most hand-hollowed their own, shaping them with chisels, knives and planes. These early woodenware items—also known as “treenware,” meaning made from trees—ranged from small salt dishes to round or oval chopping bowls. In the 18th century, the use of lathes to turn the inside of bowls made woodenware easier to produce. The concentric circles imprinted on inside of the bowl can identify these products, called “turner’s ware.”

Because of woodenware’s popularity and durability, mills opened throughout New England. The Shakers of New Hampshire and New York often painted the outside of their bowls with yellow, blue, blue-green or orange paint. Peaseware, maple products made by the Pease family of Ohio, dates back to the 1850s and 60s and can fetch around $1,000 at auction. Lehnware made by the Lehn family of Pennsylvania can be identified by a surface decorated with paint and is also highly coveted by collectors.

As with most collectibles, the value of antique wooden bowls is determined by the raw material and its availability. For example, beech pieces are popular and found abundantly throughout Europe where the material is widely available. In the United States, maple bowls are popular because they are very hard and resist absorption. Beech and maple products are generally less expensive than bowls made from exotic woods such as acacia, mango and rosewood. Salt bowls, bowls with white ash nested within them and those made of curly and bird’s-eye maple are the most coveted by collectors. And turned burl bowls, those with knots and gnarls incorporated into the design, can be worth thousands of dollars.

Of course, the real beauty of the wooden bowl doesn’t depend on its worth at auction—it lies in its aesthetic value. Every wooden bowl is as unique as a fingerprint, and though they aren’t multifunctional or self-cleaning, they add warmth and comfort to any table. In the era of cold contemporariness, an unassuming little bowl may be the biggest eye-catching piece in your kitchen.

Inset:

Caring for Woodenware
Wooden bowls need to be seasoned by rubbing a small amount of quality vegetable oil into their basin. This keeps food from sticking and prevents splitting and cracking. Seasoning also enhances the look of the grain. This process should be repeated every few days for a week or two and at least once a year thereafter. The outside of bowls can be waxed for a high shine.

Most importantly, never use soap to clean woodenware, which can cause it to dry and split. Once properly seasoned, boiling water sufficiently sanitizing the wood’s surface.


Food Editor’s Note: The image above is just a small part of Paula’s wooden bowl collection. One of her favorites is a small bowl she loves to use for soup. It is nestled inside the farthest top bowl and was crafted by Savannah artist, Steve Cook. His bowls can be purchased through the Kobo Gallery, an artist’s cooperative in Savannah.

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Reader Comments:

54321

Paula, I want you back on TV. Enjoyed your show so much. Especially enjoyed watching you and the boys. I admire your strength and courage. And believe me there are so many who feel the same way. Please keep the family kitchen going. Love you

By mary huffman on October 05, 2013

54321

I have a 8-10" round appr. 3 1/2: deep wooden bowl that looks very old, and can't find any info on it. No markings of any kind. can't send pic, don't have that capability. thank you Jane

By Jane stange on April 12, 2013

43211

when I open my facebook account your post are the highlight of my session.thank you for sharing all your recipes. after reading the information on wooden bowls my next adventure in the kitchen will be to start a collection of my own.

By Beverly on April 02, 2011

54321

How do you clean and sanitize your rollinf pin?

By celeste on March 20, 2011

54321

Elaine, I don't think "Teak wood" is a American wood!. I think Paula was refuring to Anerican wood, of what her bowls are made from. Its American History.

By Annie on December 21, 2010

One thing I don’t see and I have is a Salad Bowl set made of Teak. I received a set back in 1975 as a wedding shower gift, I have never seen another. It came with four bowls tongs and the lg bowl. Paula you would love it. Funny thing I hardly ever use it now but still have.

By Elaine on July 27, 2010

Nice to see another ‘low-tech’ collection gal like myself.  I collect baskets & bowls.  Wonder Husband & I have been lucky enough to travel all around the US and have picked up many nice pieces as our ‘souvenirs’.  (Sweet grass & Native American baskets, bowls from Vermont- just a few examples)  My brother owns a photo safari business & lives in Kenya so I also have several bowls from various tribes in Africa from my travels with him.  (As if I needed anything to remind myself about that amazing trip!) 

Since we live in Colorado w/ such low humidity, we have a problem w/ several of our bowls & wooden baskets cracking.  Any hints on preventing this from ruining our ‘souvenirs’ ?  I would appreciate any tips you could give me.  Thanks.

By DeVon on July 22, 2010

I found this information really useful. I didnt know u needed to season the wooden bowls. I myself collect all types of wooden bowls. My favorite pieces are my large salad bowl and serving bowls that go with it. Everytime I use the set its got great remarks. I also collect old wooden rolling pins. They are displayed in a large wine bottle rack. My first rolling pin and wooden bowl that started my collection, was my great grandmother rolling pin and dough bowl. My daughters that are 9 and 5, absolutely adore the collection and enjoy helping me look for pieces.

By Tracey Washington on April 06, 2010

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Paula Deen
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm