10 Pantry Staples Your Grandma Always Had (And You Probably Don’t)
Discover the timeless pantry staples your grandma swore by—ingredients that may have faded from modern kitchens but still hold the secrets to hearty, homemade meals.
- Alyana Aguja
- 3 min read
Step into your grandmother’s kitchen and uncover the pantry staples that defined generations of home cooking. From the deep, flaky wonder of lard to the sweet pungency of pickled beets, these foods were the backstage heroes behind comfort food staples. Although some have vanished from modern shelves, their flavors and histories are forever, waiting to inspire a new generation of cooks.
1. Lard
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In the good old days, lard was preferred for frying, baking, and cooking. It imparted a characteristic richness that created flakier pies and crispier fried chicken. Nowadays, vegetable oils and butter are what most people reach for, but lard takes center stage when it comes to traditional recipes for savory foods.
2. Evaporated Milk
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Evaporated milk was a pantry hero for many grandmothers, especially before refrigeration was widespread. It’s milk that’s been slowly cooked to remove water, leaving behind a concentrated, shelf-stable version. It’s great for making creamy soups and sauces or even adding to coffee in a pinch.
3. Molasses
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Molasses, a sugar-refining byproduct, was the ingredient of choice in several recipes, from gingerbread cookies to ham glazes. Its rich, earthy taste imparted baked foods a dark, rich color and depth of flavor. Molasses is also a natural source of iron and minerals, making it a culinary powerhouse.
4. Canned Pineapple
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Canned pineapple was not only a tropical delight; it was a convenience that most grandmas depended on for speedy desserts and even side dishes. Whether used in cake or sweet and sour stir-fry, pineapple brings an explosion of sweetness and acidity. Moreover, unlike fresh fruit, it could be kept for months.
5. Breadcrumbs
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Grandmothers always had breadcrumbs on the shelf, homemade or store-bought, waiting to be used to bread meat or stuff meatballs. They were also an easy ingredient to thicken casseroles or provide a crunchy topping for baked foods. Breadcrumbs were a humble, simple pantry item that was never thrown away, particularly with leftover bread.
6. Baking Soda
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Baking soda was a mainstay of grandmothers’ kitchen chemistry. Not only did it make baked goods rise, but it was also used in countless ways throughout the house—for cleaning and deodorizing. It was cheap and versatile, so no kitchen was complete without a box stored in the cupboard.
7. Dried Beans
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Before canned beans were everywhere, dried beans were a pantry staple that required only a bit of patience but went quite far. Grandmas cooked and soaked beans for soups, stews, and salads, knowing they were cheap and healthy. They also served as a comforting, filling meal when money was tight.
8. Crisco Shortening
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Crisco, an all-vegetable shortening, was a standby for baking and frying in most households. It assisted in making flaky, light pie crusts and moist cakes. Although it fell out of popularity with the popularity of butter and margarine, it was once regarded as a modern kitchen miracle.
9. Pickled Beets
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Pickled beets were a tangy and colorful addition to the pantry, bursting with flavor for salads and sandwiches. Grandmas often had jars of them stored in the pantry or cellar, and they were a great way to preserve the seasonal harvest. The sweet and sour combination made them a favorite side dish, especially during holidays.
10. Tapioca
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Tapioca, produced from the cassava root, was frequently stored on hand for making pudding or adding thickness to soups. The small pearls soaked up liquid and became a creamy, chewy consistency, particularly when boiled with milk and sugar. Although tapioca remains popular in certain recipes, it’s no longer as frequently stored in contemporary pantries, where instant puddings have dominated.