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{{Use mdy dates|date=December 2011}} {{Use mdy dates|date=December 2011}}
]]] ]]]
'''Cast-iron cookware''' is valued<ref name="Sherman, Lawson" /> for its heat retention properties{{sfnp|McGee|2004|page=790}} and can be produced and ] with a relatively low level of technology. ] is used to protect bare cast iron from ] and to create a ].{{sfnp|McGee|2004|pages=790–791}} Types of ] ] include ]es, ]s, ]s, ]s, ]s, ]s, ], ]s, ], ], ]s and ]s. ] ] is valued for its heat retention properties and can be produced and ] with a relatively low level of technology. ] is used to protect bare cast iron from ] and to create a ]. Types of bare '''cast-iron cookware''' include ]es, ]s, ]s, ]s, ]s, ]s, ], ]s, ], ], ]s and ]s.


==History== ==History==
{{refimprove section|date=December 2016}} {{refimprove section|date=December 2016}}
], 1896]] ], 1896]]
In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast iron vessels. However, the first mention of a cast-iron kettle in English appeared in 679 or 680,{{cn|date=September 2019}} though this was not the first use of metal vessels for cooking. The term ''pot'' came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire.<ref >{{cite book In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast iron vessels. However, the first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term ''pot'' came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire.<ref>{{cite book |last1=Ragsdale |first1=John G. |title=Dutch Ovens Chronicled: Their use in the United States |date=2015 |publisher=The University of Arkansas Press |location=Fayetteville |isbn=978-1-55728-690-1 |page=1}}</ref> Cast-iron ]s and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals.
|last1=Ragsdale |first1=John G.
|title=Dutch Ovens Chronicled: Their use in the United States
|year=2015
|publisher=The University of Arkansas Press |location=Fayetteville
|isbn=978-1-55728-690-1
|ref=harv
|page=1
}}</ref> Cast-iron ]s and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals. The first cast-iron domestic implements in the West, rather than ], appear at the end of the fifteenth century. The first were ]s, followed by ]s, rather than cooking vessels as those were still largely of ].{{sfnp|Lindsay|1964|I, 7–8}} Although bronze, and particularly ], could be worked by forming sheet metal and then working that into the shape of a pot, bronze was mostly cast to shape in one piece. As cast iron used a similar manufacturing technique and could not be worked cold or as sheet, early cast-iron implements followed the shapes of their bronze precursors.{{sfnp|Lindsay|1964|page=II, 25}}


In Europe and the United States, before the introduction of the ] in the middle of the 19th century, meals were cooked in the ] or ], and cooking pots and pans were either designed for use in the hearth, or to be suspended in a fireplace. Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand in the coals. In addition to Dutch ovens with three or four feet, which ] secured a patent in 1708 to produce,{{sfnp|Ragsdale|2015|page=3}} a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace. In Europe and the United States, before the introduction of the ] in the middle of the 19th century, meals were cooked in the ] or ], and cooking pots and pans were either designed for use in the hearth, or to be suspended in a fireplace. Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand in the coals. In addition to Dutch ovens with three or four feet, which ] secured a patent in 1708 to produce,<ref>{{cite book |last1=Ragsdale |first1=John G. |title=Dutch Ovens Chronicled: Their use in the United States |date=2015 |publisher=The University of Arkansas Press |location=Fayetteville |isbn=978-1-55728-690-1 |page=3}}</ref> a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace.


Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron ]. A medieval ] of the 14th century is illustrated in a manuscript held in the British Museum{{sfnp|Linday|1964|pages=II, 26, fig. 120–124}} although at this time it was much deeper and also cast in ]. During the 16th and 17th century they became the shallow vessels familiar today although they did not abandon bronze for cast-iron until health campaigns against cuprous vessels in the late 18th century.{{sfnp|Linday|1964|pages=II, 26–27}} Feet did not disappear until the advent of cooking on a commercial cast-iron ] with a flat top, rather than in the open fire of a ]. Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron ].


Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware. Most American households had at least one cast-iron cooking pan, and brands such as ], which began manufacturing in 1865, ], which began manufacturing in 1881, and ], which entered the marketplace in 1896 as Blacklock Foundry, all competed for market share. The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware. Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware. Most American households had at least one cast-iron cooking pan, and brands such as ], which began manufacturing in 1865, ], which began manufacturing in 1881, and ], which entered the marketplace in 1896 as Blacklock Foundry, all competed for market share. The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.
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Cast iron fell out of favor in the 1960s and 1970s, as ]-coated ] ] was introduced and quickly became the item of choice in many kitchens. The decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States. Many went out of business in the 1920s as seen in the ]. Others were absorbed by other cookware manufacturers, such as the buyout of Griswold by Textron in 1957, who had also purchased the Wagner cast iron manufacturing company. Textron then sold its cast iron division to Randall Corporation in 1959; in 1969 Textron then sold it to General Housewares Corporation (GHC). GHC manufactured cast iron under the Wagner name until the foundry closed in 1999. By the end of the 20th century, Lodge Manufacturing was the only remaining manufacturer of cast-iron cookware in the United States. Cast iron fell out of favor in the 1960s and 1970s, as ]-coated ] ] was introduced and quickly became the item of choice in many kitchens. The decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States. Many went out of business in the 1920s as seen in the ]. Others were absorbed by other cookware manufacturers, such as the buyout of Griswold by Textron in 1957, who had also purchased the Wagner cast iron manufacturing company. Textron then sold its cast iron division to Randall Corporation in 1959; in 1969 Textron then sold it to General Housewares Corporation (GHC). GHC manufactured cast iron under the Wagner name until the foundry closed in 1999. By the end of the 20th century, Lodge Manufacturing was the only remaining manufacturer of cast-iron cookware in the United States.


Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival. Lodge, Wagner and Griswold cast-iron pots and pans from the 19th and 20th century continue to see daily use to the present day. They are also highly sought after by antique collectors and dealers.<ref >{{cite news Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival. Lodge, Wagner and Griswold cast-iron pots and pans from the 19th and 20th century continue to see daily use to the present day. They are also highly sought after by antique collectors and dealers.<ref>{{cite web|last1=Carroll|first1=Louise|title=Skilled in skillets: Dentist's hobby forged in cast iron history|url=http://www.timesonline.com/news/20180418/skilled-in-skillets-dentists-hobby-forged-in-cast-iron-history|website=The Times|publisher=The Times|accessdate=9 May 2018}}</ref>
|newspaper=]
|last1=Carroll |first1=Louise
|title=Skilled in skillets: Dentist's hobby forged in cast iron history
|url=http://www.timesonline.com/news/20180418/skilled-in-skillets-dentists-hobby-forged-in-cast-iron-history
|accessdate=9 May 2018
}}</ref>


However, cast iron has seen a resurgence of its popularity in specialty markets. Through ], celebrity chefs have brought renewed attention to traditional cooking methods, especially the use of cast iron.<ref >{{Cite newspaper However, cast iron has seen a resurgence of its popularity in specialty markets. Through ], celebrity chefs have brought renewed attention to traditional cooking methods, especially the use of cast iron.<ref>{{Cite newspaper|last1=Park|first1=Eleanore|title=Eat Joyfully, and Other Wise Advice form Nigella Lawson|url=https://www.wsj.com/articles/eat-joyfully-and-other-wise-advice-from-nigella-lawson-1523558251|journal=Wall Street Journal|accessdate=9 May 2018|date=2018-04-12}}</ref> In the 2010s, small startup companies such as FINEX, Element Cookware, Smithey Ironware Company, Marquette Castings, Stargazer Cast Iron and Borough Furnace began producing cast-iron cookware designs for specialty cooking markets.
|last1=Park |first1=Eleanore
|title=Eat Joyfully, and Other Wise Advice form Nigella Lawson
|url=https://www.wsj.com/articles/eat-joyfully-and-other-wise-advice-from-nigella-lawson-1523558251
|newspaper=]
|accessdate=9 May 2018
|date=2018-04-12
}}</ref> In the 2010s, small startup companies such as FINEX, Element Cookware, Smithey Ironware Company, Marquette Castings, Stargazer Cast Iron and Borough Furnace began producing cast-iron cookware designs for specialty cooking markets.


The Lodge Manufacturing company is currently the only major manufacturer of cast-iron cookware in the United States, as most other cookware suppliers use pots and pans made in Asia or Europe.{{citation needed|date=December 2016}}
== Thermodynamics ==
The thermodynamics of cast iron is dominated by its manufacture: Cast-iron vessels are thick-walled and heavy. They may have similar wall thicknesses to older cast aluminium, but aluminium will be lighter.


==Bare cast iron==
The ] of cast iron is inbetween steel and aluminium or copper. However the wall thickness is thicker, giving a ] which is similar to a steel vessel. Copper is both more conductive, and made from thin sheet, giving both the greatest ] and the least ], thus the most responsive pan for precise control, such as ] with ]s. Cast iron, in contrast, has a very slow response of temperature to changes in the applied heat. It also has high conductance sideways, owing to the thick walls, thus smoothing out any effects of point heating. Cast iron is thus good for gentle heating, with less risk of burning and provides a "steady, even heat".{{sfnp|McGee|2004|page=790}}

==Types==
===Bare cast iron cookware===
{{refimprove section|date=December 2016}} {{refimprove section|date=December 2016}}
Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for ] or ], and its excellent heat retention{{sfnp|McGee|2004|page=790}} makes it a good option for long-cooking strong-flavored stews or ] dishes. Because cast-iron skillets can develop a "non-stick" surface when cared for properly by ], they are excellent for frying potatoes. Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making ], ] and cakes. Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for ] or ], and its excellent heat retention makes it a good option for long-cooking strong-flavored stews or ] dishes. Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying potatoes or preparing stir-fries. Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making ], ] and cakes.


Most bare cast-iron pots and pans are cast as a single piece of metal, which may include the handle. This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. Likewise, cast-iron skillets can double as baking dishes. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of {{convert|400|°F|°C|0|abbr=on}} or more. Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle. This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. Likewise, cast-iron skillets can double as baking dishes. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of {{convert|400|°F|°C|0|abbr=on}} or more.


Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or if heated over an undersized burner.<ref>{{cite web | title=Heavy Metal: the Science of Cast Iron Cooking | website=Cooking Issues | date=February 16, 2010 | url=http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/ | access-date=November 26, 2018}}</ref> However, it has excellent heat retention properties. If given time to equalize, the entire pan will eventually heat to an evenly high temperature, which includes any iron handles, making it important to use protection to prevent burns.
Cast iron forms hot spots if heated too quickly, or if heated over an undersized burner.<ref >{{cite web
| title=Heavy Metal: the Science of Cast Iron Cooking
| website=Cooking Issues
| date=February 16, 2010
| url=http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/
| access-date=November 26, 2018
}}</ref> If given time to equalize, the entire pan will eventually heat to an evenly high temperature, which includes any iron handles, making it important to use protection to prevent burns.


==Enameled cast iron==
====Seasoning====
]
{{main|Seasoning (cookware)}}
Enameled cast iron is cast iron that has a ] glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning.<ref>{{cite web|title=Use & Care: Enameled Cast Iron Use & Care|url=http://www.lodgemfg.com/use-and-care/caring-for-your-lodge-enameled-cookware|website=lodgemfg.com|accessdate=9 May 2018}}</ref> Enameled cast iron is excellent for slow cooking and drawing flavor from foods.<ref>{{cite web|last1=Sherman|first1=Elisabeth|title=This Is Nigella Lawson's Favorite Cookware|url=https://www.foodandwine.com/news/nigella-lawson-favorite-cookware|website=Food and Wine|publisher=Food & Wine|accessdate=9 May 2018}}</ref> Furthermore, pigments used in the enameling process can produce vibrant colors.
A ] has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware.{{sfnp|McGee|2004|pages=790–791}} New cookware should be vigorously washed in hot water with a strong detergent to remove any casting oils from the cookware's surface. A light coat of oil is applied and the cookware is placed upside down in an oven above a large pan (to drain for an hour), the pan can now be removed, then the oven set to 350 degrees Fahrenheit (180 degrees Celsius) and baked for 30 minutes. Some cookware comes pre-seasoned from the factory. A seasoned pan ought never to be placed in a conventional ] as this can strip it of its seasoning and lead to rust and damage the pan.


While enamel-coated cast iron doesn't have the seasoning and cleaning issues of bare cast iron, a similar style of enamel-coated cast iron can cost three or four times its bare cast iron counterpart. For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary iron into food. However, some of the benefits of bare cast iron, such as the ability to withstand searing heat and resist sticking, are lost through enameling. In addition, chipping of the enamel coating can occur if the pan is dropped, overheated, or cold water is added to a hot pot.
A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. Exposure large amounts of water or acidic foods, such as tomatoes, harms the seasoning through rusting if it there are flaws (unseasoned spots), and in that case the cookware must be re-seasoned. Enamel-coated cast-iron pans do not need seasoning, as the enamel coating prevents rust in most instances. It is recommended to maintain the seasoning frequently to keep the food from sticking to the iron.


==Health effects==
Seasoned cast iron pans have a high ].{{fact|reason=Does seasoning have significant influence here? Bare cast-iron does, greater than enamelled, but does this belong under Seasoning?|date=September 2019}} This means that they strongly radiate ] which helps indirectly cook the food as well as by heat conduction via the oil where the food touches. This is most noticeable for griddles with a deliberate ridged surface. These cook across the whole area of the food, although they are noted for leaving 'griddle marks'' as contact burns, particularly with meats.
An ] study found that cast-iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware is. The iron in spaghetti sauce increased 945 percent (from 0.61&nbsp;mg/100g to 5.77&nbsp;mg/100g), while other foods increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86&nbsp;mg/100g.<ref>{{cite web|url=http://whatscookingamerica.net/Information/IronCastIron.htm|title=Techniques for Restoring an old Cast-Iron Skillet|accessdate=December 30, 2007|date=2015-11-07}}</ref> ], and those with ] deficiencies, may benefit from this effect,<ref>{{cite journal|title=Food prepared in iron cooking pots as an intervention for reducing iron deficiency anemia in developing countries: a systematic review.|last1=Geerligs|first1=PD|last2=Brabin|first2=BJ|date=August 2003|journal=J Hum Nutr Diet|pmid=12859709|volume=16|issue=4|pages=275–81|doi=10.1046/j.1365-277x.2003.00447.x}}</ref> which was the basis for the development of the ], an iron ] used during cooking to provide dietary iron to those with iron deficiency. People with ] (iron overload, bronze disease) should avoid using cast-iron cookware because of the iron leaching effect into the food.<ref>{{cite web | last=Patel | first=Kamal | title=Are cast iron pans unsafe? | website=] | date=June 8, 2016 | url=https://examine.com/nutrition/are-cast-iron-pans-unsafe/ | access-date=November 26, 2018}}</ref>


==Seasoning==
===Enameled cast iron cookware===
{{main|Seasoning (cookware)}}
]
A ] has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware. New cookware should be vigorously washed in hot water with a strong detergent to remove any casting oils from the cookware's surface. A light coat of oil is applied and the cookware is placed upside down in an oven above a large pan (to drain for an hour), the pan can now be removed, then the oven set to 350 degrees Fahrenheit (180 degrees Celsius) and baked for 30 minutes. Some cookware comes pre-seasoned from the factory. A seasoned pan ought never to be placed in a conventional ] as this can strip it of its seasoning and lead to rust and damage the pan.
Enameled cast iron is cast iron that has a ] glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning.<ref >{{cite web
|title=Use & Care: Enameled Cast Iron Use & Care
|url=http://www.lodgemfg.com/use-and-care/caring-for-your-lodge-enameled-cookware
|website=Lodge Manufacturing
|accessdate=9 May 2018}}</ref> Enameled cast iron is excellent for slow cooking and drawing flavor from foods.<ref name="Sherman, Lawson" >{{cite web
|last1=Sherman |first1=Elisabeth
|title=This Is Nigella Lawson's Favorite Cookware
|url=https://www.foodandwine.com/news/nigella-lawson-favorite-cookware
|website=Food and Wine
|accessdate=9 May 2018
}}</ref> Furthermore, pigments used in the enameling process can produce vibrant colors.


A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. However, exposure to acidic foods such as tomatoes removes the seasoning, and the cookware must be re-seasoned again. Enamel-coated cast-iron pans do not need seasoning, as the enamel coating prevents rust in most instances. It is recommended to maintain the seasoning frequently to keep the food from sticking to the iron.
While enamel-coated cast iron does not have the seasoning and cleaning issues of bare cast iron, a similar style of enamel-coated cast iron can cost three or four times its bare cast iron counterpart. For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary iron into food. However, some of the benefits of bare cast iron, such as the ability to withstand searing heat and resist sticking, are lost through enameling. In addition, chipping of the enamel coating can occur if the pan is dropped, overheated, or cold water is added to a hot pot.


Seasoned cast iron pans have a high ] coefficient. This means that they strongly radiate infrared radiation which helps indirectly cook the food as well as by heat conduction via the oil where the food touches.
==Health effects==
An ] study found that bare cast-iron cookware can leach significant amounts of dietary iron into food.{{sfnp|McGee|2004|page=790}} The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware is. The iron in spaghetti sauce increased 945 percent (from 0.61&nbsp;mg/100g to 5.77&nbsp;mg/100g), while other foods increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86&nbsp;mg/100g.<ref >{{cite web
|url=http://whatscookingamerica.net/Information/IronCastIron.htm
|title=Techniques for Restoring an old Cast-Iron Skillet
|accessdate=December 30, 2007
|date=2015-11-07
}}</ref> ], and those with ] deficiencies, may benefit from this effect,<ref >{{cite journal
|title=Food prepared in iron cooking pots as an intervention for reducing iron deficiency anemia in developing countries: a systematic review.
|last1=Geerligs |first1=PD
|last2=Brabin |first2=BJ
|date=August 2003
|journal=]
|pmid=12859709
|volume=16 |issue=4
|pages=275–81
|doi=10.1046/j.1365-277x.2003.00447.x
}}</ref> which was the basis for the development of the ], an iron ] used during cooking to provide dietary iron to those with iron deficiency. People with ] (iron overload, bronze diabetes) should avoid using cast-iron cookware because of the iron leaching effect into the food.<ref>{{cite web
| last=Patel | first=Kamal
| title=Are cast iron pans unsafe? | website=] | date=June 8, 2016 | url=https://examine.com/nutrition/are-cast-iron-pans-unsafe/ | access-date=November 26, 2018
}}</ref>


==Cleaning== ==Cleaning==
Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, these pans should not be cleaned like most other cookware. Some chefs advocate never cleaning cast-iron pans at all; simply wiping them out after use, or washing them with hot water and a stiff brush.<ref>{{cite web|url=http://www.lodgemfg.com/useandcare/seasoned-cast-iron|title=Use and care for Lodge Seasoned Cast Iron|accessdate=April 23, 2013|deadurl=yes|archiveurl=https://web.archive.org/web/20130512045102/http://www.lodgemfg.com/useandcare/seasoned-cast-iron|archivedate=May 12, 2013|df=mdy}}</ref> Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil.<ref>{{cite web|url=http://whatscookingamerica.net/Information/CastIronPans.htm|title=Using and Caring For Your Cast-Iron Skillet|accessdate=February 29, 2008|date=2015-08-08}}</ref> A third approach is to scrub with ] and a paper towel or clean rag.<ref name="Alton">{{cite web|url=https://www.youtube.com/watch?v=PiQ0VOJmCbg|title=YouTube: Good Eats Episode 1 Pt.2 "Steak Your Claim"}}</ref> Others still say that there is no reason to treat a well-seasoned pan any different from other utensils, if it is properly seasoned it will stand up to detergent and scrubbing as the seasoning is chemically bonded to the metal. However, as cast iron is prone to rusting it still should not be put in a dishwasher or left to soak in water.<ref name = "Serious Eats: The Food Lab">{{cite web Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, these pans should not be cleaned like most other cookware. Some chefs advocate never cleaning cast-iron pans at all; simply wiping them out after use, or washing them with hot water and a stiff brush.<ref>{{cite web|url=http://www.lodgemfg.com/useandcare/seasoned-cast-iron|title=Use and care for Lodge Seasoned Cast Iron|accessdate=April 23, 2013|deadurl=yes|archiveurl=https://web.archive.org/web/20130512045102/http://www.lodgemfg.com/useandcare/seasoned-cast-iron|archivedate=May 12, 2013|df=mdy}}</ref> Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil.<ref>{{cite web|url=http://whatscookingamerica.net/Information/CastIronPans.htm|title=Using and Caring For Your Cast-Iron Skillet|accessdate=February 29, 2008|date=2015-08-08}}</ref> A third approach is to scrub with ] and a paper towel or clean rag.<ref name="Alton">{{cite web|url=https://www.youtube.com/watch?v=PiQ0VOJmCbg|title=YouTube: Good Eats Episode 1 Pt.2 "Steak Your Claim"}}</ref>
|url = https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
|title = The Truth About Cast Iron Pans: 7 Myths That Need To Go Away
|author = J. Kenji López-Alt
|date = 2014-11-07
|accessdate = 2019-09-13
}}</ref>


==Brands== ==Brands==
Line 121: Line 56:


==See also== ==See also==
* ]
* ]
* ] * ]
* ] * ]
Line 127: Line 64:


==References== ==References==
{{Reflist|30em}}
{{Commons category|Cast-iron pots and pans}}
{{Reflist}}
* {{Cite book
|title=]
|first=Harold |last=McGee
|author-link=Harold McGee
|isbn=0340831499
|publisher=Hodder & Stoughton
|origyear=1984
|year=2004
|ref=harv
}}
* {{Cite book
|title=Iron and Brass Implements of the English House
|first=J. Seymour |last=Lindsay
|year=1964
|publisher=] |location=London
|ref=harv
}}


==External links==
{{Commons category inline|Cast iron pots and pans}}


{{DEFAULTSORT:Cast-Iron Cookware}} {{DEFAULTSORT:Cast-Iron Cookware}}

Revision as of 18:05, 14 September 2019

A cast-iron skillet

Cast-iron cookware is valued for its heat retention properties and can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface. Types of bare cast-iron cookware include panini presses, waffle irons, crepe makers, dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, karahi, flattop grills and griddles.

History

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An American cast-iron Dutch oven, 1896

In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast iron vessels. However, the first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term pot came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals.

In Europe and the United States, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth or fireplace, and cooking pots and pans were either designed for use in the hearth, or to be suspended in a fireplace. Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand in the coals. In addition to Dutch ovens with three or four feet, which Abraham Darby I secured a patent in 1708 to produce, a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace.

Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet.

Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware. Most American households had at least one cast-iron cooking pan, and brands such as Griswold, which began manufacturing in 1865, Wagner Ware, which began manufacturing in 1881, and Lodge Manufacturing, which entered the marketplace in 1896 as Blacklock Foundry, all competed for market share. The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.

Cast iron fell out of favor in the 1960s and 1970s, as teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. The decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States. Many went out of business in the 1920s as seen in the List of cast-iron cookware manufacturers. Others were absorbed by other cookware manufacturers, such as the buyout of Griswold by Textron in 1957, who had also purchased the Wagner cast iron manufacturing company. Textron then sold its cast iron division to Randall Corporation in 1959; in 1969 Textron then sold it to General Housewares Corporation (GHC). GHC manufactured cast iron under the Wagner name until the foundry closed in 1999. By the end of the 20th century, Lodge Manufacturing was the only remaining manufacturer of cast-iron cookware in the United States.

Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival. Lodge, Wagner and Griswold cast-iron pots and pans from the 19th and 20th century continue to see daily use to the present day. They are also highly sought after by antique collectors and dealers.

However, cast iron has seen a resurgence of its popularity in specialty markets. Through cooking shows, celebrity chefs have brought renewed attention to traditional cooking methods, especially the use of cast iron. In the 2010s, small startup companies such as FINEX, Element Cookware, Smithey Ironware Company, Marquette Castings, Stargazer Cast Iron and Borough Furnace began producing cast-iron cookware designs for specialty cooking markets.

The Lodge Manufacturing company is currently the only major manufacturer of cast-iron cookware in the United States, as most other cookware suppliers use pots and pans made in Asia or Europe.

Bare cast iron

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Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking strong-flavored stews or braised dishes. Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying potatoes or preparing stir-fries. Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.

Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle. This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. Likewise, cast-iron skillets can double as baking dishes. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of 400 °F (204 °C) or more.

Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or if heated over an undersized burner. However, it has excellent heat retention properties. If given time to equalize, the entire pan will eventually heat to an evenly high temperature, which includes any iron handles, making it important to use protection to prevent burns.

Enameled cast iron

An enameled cast-iron pot

Enameled cast iron is cast iron that has a vitreous enamel glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning. Enameled cast iron is excellent for slow cooking and drawing flavor from foods. Furthermore, pigments used in the enameling process can produce vibrant colors.

While enamel-coated cast iron doesn't have the seasoning and cleaning issues of bare cast iron, a similar style of enamel-coated cast iron can cost three or four times its bare cast iron counterpart. For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary iron into food. However, some of the benefits of bare cast iron, such as the ability to withstand searing heat and resist sticking, are lost through enameling. In addition, chipping of the enamel coating can occur if the pan is dropped, overheated, or cold water is added to a hot pot.

Health effects

An American Dietetic Association study found that cast-iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware is. The iron in spaghetti sauce increased 945 percent (from 0.61 mg/100g to 5.77 mg/100g), while other foods increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86 mg/100g. Anemics, and those with iron deficiencies, may benefit from this effect, which was the basis for the development of the lucky iron fish, an iron ingot used during cooking to provide dietary iron to those with iron deficiency. People with hemochromatosis (iron overload, bronze disease) should avoid using cast-iron cookware because of the iron leaching effect into the food.

Seasoning

Main article: Seasoning (cookware)

A seasoned pan has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware. New cookware should be vigorously washed in hot water with a strong detergent to remove any casting oils from the cookware's surface. A light coat of oil is applied and the cookware is placed upside down in an oven above a large pan (to drain for an hour), the pan can now be removed, then the oven set to 350 degrees Fahrenheit (180 degrees Celsius) and baked for 30 minutes. Some cookware comes pre-seasoned from the factory. A seasoned pan ought never to be placed in a conventional dishwasher as this can strip it of its seasoning and lead to rust and damage the pan.

A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan. However, exposure to acidic foods such as tomatoes removes the seasoning, and the cookware must be re-seasoned again. Enamel-coated cast-iron pans do not need seasoning, as the enamel coating prevents rust in most instances. It is recommended to maintain the seasoning frequently to keep the food from sticking to the iron.

Seasoned cast iron pans have a high emissivity coefficient. This means that they strongly radiate infrared radiation which helps indirectly cook the food as well as by heat conduction via the oil where the food touches.

Cleaning

Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, these pans should not be cleaned like most other cookware. Some chefs advocate never cleaning cast-iron pans at all; simply wiping them out after use, or washing them with hot water and a stiff brush. Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil. A third approach is to scrub with coarse salt and a paper towel or clean rag.

Brands

The primary producers of traditional cast iron in France are Le Creuset and Staub, though both companies only offer enameled cast iron cookware lines. Netherton Foundry in Shropshire, England, produces cast iron and spun iron cookware. Skeppshult is a Swedish foundry that produces cast iron cookware and cast iron kitchen accessories. While there are many well-established brands in the United States such as Milo, Camp Chef, Lodge, Bayou Classic, and John Wright, most manufacture their cookware in China.

Additional manufacturers of enameled cast-iron cookware include Milo, Cousances, Ferleon, Tramontina, Le Chasseur, Lodge, Descoware, FINEX, Combekk and John Wright. Several newer brands are associated with well-known celebrities and chefs, including Daniel Boulud Kitchen, Martha Stewart, Rachael Ray Cookware (made by Anolon), and Mario Batali (made by Copco).

See also

References

  1. Ragsdale, John G. (2015). Dutch Ovens Chronicled: Their use in the United States. Fayetteville: The University of Arkansas Press. p. 1. ISBN 978-1-55728-690-1.
  2. Ragsdale, John G. (2015). Dutch Ovens Chronicled: Their use in the United States. Fayetteville: The University of Arkansas Press. p. 3. ISBN 978-1-55728-690-1.
  3. Carroll, Louise. "Skilled in skillets: Dentist's hobby forged in cast iron history". The Times. The Times. Retrieved May 9, 2018.
  4. Park, Eleanore (April 12, 2018). "Eat Joyfully, and Other Wise Advice form Nigella Lawson". Wall Street Journal. Retrieved May 9, 2018.
  5. "Heavy Metal: the Science of Cast Iron Cooking". Cooking Issues. February 16, 2010. Retrieved November 26, 2018.
  6. "Use & Care: Enameled Cast Iron Use & Care". lodgemfg.com. Retrieved May 9, 2018.
  7. Sherman, Elisabeth. "This Is Nigella Lawson's Favorite Cookware". Food and Wine. Food & Wine. Retrieved May 9, 2018.
  8. "Techniques for Restoring an old Cast-Iron Skillet". November 7, 2015. Retrieved December 30, 2007.
  9. Geerligs, PD; Brabin, BJ (August 2003). "Food prepared in iron cooking pots as an intervention for reducing iron deficiency anemia in developing countries: a systematic review". J Hum Nutr Diet. 16 (4): 275–81. doi:10.1046/j.1365-277x.2003.00447.x. PMID 12859709.
  10. Patel, Kamal (June 8, 2016). "Are cast iron pans unsafe?". Examine.com. Retrieved November 26, 2018.
  11. "Use and care for Lodge Seasoned Cast Iron". Archived from the original on May 12, 2013. Retrieved April 23, 2013. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  12. "Using and Caring For Your Cast-Iron Skillet". August 8, 2015. Retrieved February 29, 2008.
  13. "YouTube: Good Eats Episode 1 Pt.2 "Steak Your Claim"".
  14. Good Food Team (December 5, 2017). "Yule be rapt: The Good Food team gift guide". Good Food Australia's Home of the Hats. Good Food. Retrieved May 9, 2018.

External links

Media related to Cast iron pots and pans at Wikimedia Commons

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