I know plenty of people who never wear an apron when they cook, but for me an apron is almost de rigueur when I’m in the kitchen. Part uniform, part habit, if I’m going to be spending some time in front of the stove I usually slip one on. I favor 100% cotton bib aprons that slip over the head and tie in the back – basically a butcher’s apron. If it has a pocket – ooh even better. My friend Rick goes for half apron that he ties at his waist, while my Dad sports a light-up novelty apron once or twice a year when he makes his infamous champagne punch. To each their own.
Here’s why I like my style of apron:
• It (more or less) keeps my clothes clean
• I can wipe dirty hands on it
• It’s easy to wash
• It can be used as an impromptu oven mitt
• It also can be used as an improvised bag to carry vegetables
• You can dry a knife or your hands on it (though not both at the same time)
• It’s heavy enough to provide a protective layer
• I don’ need a napkin when I sit down to lunch
• An apron instantly id’s me as “the cook or food stylist”
You could say my apron is the equivalent of a security blanket in the kitchen. Just like a little kid who can feel secure anywhere they go as long as they have their blankey with them, I know all will be right in the kitchen as long as I have my apron on.
And who could forget the adorable Katy No Pocket by Emmy Payne and H.A. Rey? A carpenter’s apron solved the problem for the poor kangaroo mamma with no pocket.
1. In my younger years I favored half aprons – this one was probably made by my Mom. Love the rick rack.
2. The apron on my left is my current favorite, given to me by my sister-in-law Lisa. Most days it’s hanging in the kitchen, a few feet from the stove.
3. The apron on the right has two nice size pockets.
4. The Dagwood sandwich apron was a present from my daughter, though sandwich making is often one time I do not don an apron.
5. The painted apron is a classic butcher’s apron which I wore to a Japanese paper dyeing class (Itajime Shibori) my sister and I took many years ago in Boston. Every time I wear it I’m reminded of how much fun we had that night, which is also why I’ve refused to bleach out the colorful handprints.
2 responses to “Aprons – Favorite Tool #17”
Cynthia, I love the “apron blog” . I use an apron only when making Mrs. Marrin’s sour cream coffee cake because as I carefully add the sifted flour to the sugar, butter and egg portion, some of the flour gets whisked by the mixer blade and “puffs” out in a small cloud. Why I think an apron will help with a small cloud, I do not know, but I do. 🙂
Mom- that is super cute that you put on an apron to save you from flour clouds when you’re making Sour Cream Coffee Cake! I think I have a solution that does not involve an apron. When you go to add the flour first stop your mixer. Then add the flour and next drape a dishtowel over the head of the beater. Then turn on your mixer starting at slow. When dry flour has been incorporated into the butter-sugar-egg part you will be able to take off the towel. Voila! No more flour clouds.