thebkk's Profile

Having dealt with all kinds of vintage cookware I would suggest like the above commenter that you clean the rust off with fine (00 or 000) steel wool, this shouldn't affect the enamel very much. You can also use Bar Keeper's Friend, or CLR (Calcium Lime Rust remover-available at hardware stores)
Then treat with vegetable oil, or rub it with crisco while it's hot, much as you would season cast iron pans.
do this a few times, and it should keep the rust at bay.
I second that leaving it in the sink will only cause more rust, water is after all the enemy of raw steel and iron.
I don't know of any re-enameling that you could do at home that would hold up and be heat/food safe.

We (the brooklyn kitchen) have been hosting live Food Nerd Book Clubs since last spring, starting with The Omnivore's Dilemma. We have since read Home Cooking, and My Life in France, but one I don't think any commenters have mentioned is The Physiology of Taste (no one finished, but everyone meant to). The meetings are pot-luck, bring a dish inspired by the book, and create lively discussions among neighbors.

I vote Physiology of Taste, translated by MFK Fisher. It's two books in one, as MFK writes a postscript/translator's notes at the end of each major chapter, very first person and narrative.

We settled on that book immediately after The Omnivore's Dilemma, as Pollan mentions is heavily. I think it's a good core curriculum text that any Food Nerd should own. And since it's fairly non-linear it can be nibbled!

Come to our next live Food Nerd Book Club, where we discuss HEAT, Thursday Feb 7. Info at http://thebrooklynkitchen.com.

Unfortunately, Greenpointers and Williamsburgians need to plan ahead for fish, but if we do, there are some great options.

The farmer's market on Saturday morning has an excellent fish purveyor, who has never disappointed me. They have a great variety of oysters, mussels, whole and filleted fish (and can sometimes be talked into free bodies for stock).

Also, there are some meat stores along Nassau that set up Friday fish stands, literally tables with ice buckets full of fresh fish, but these are usually whole. During Advent and Lent, there was a stand set up in a construction site on Nassau and Eckford, but there is a building there now, so they will find a new place for it. Viva capitalism!

The place on Metropolitan and Leonard is inconsistent. Better farmer's market.

We have them in stock at the Brooklyn Kitchen!