Chicago Hardware Foundry Cast Iron Cookware Catalog

Cookware valued for heat retentivity properties

Heavy-duty cookware fabricated of cast atomic number 26 is valued for its heat retention, durability, ability to be used at very high temperatures, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast fe from rust. Types of bandage fe cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.

History [edit]

In Asia, particularly People's republic of china, India, Korea and Japan, in that location is a long history of cooking with cast iron vessels. The first mention of a cast-atomic number 26 kettle in English appeared in 679 or 680, though this wasn't the beginning utilise of metal vessels for cooking. The term pot came into apply in 1180. Both terms referred to a vessel capable of withstanding the direct rut of a burn.^[one] Cast-fe cauldrons and cooking pots were valued equally kitchen items for their immovability and their power to retain estrus 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, and cooking pots and pans were either designed for use in the hearth, or to exist suspended inside information technology. 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,^[2] a normally used bandage-fe cooking pan chosen a spider had a handle and three legs assuasive information technology to stand up upright over campfires every bit well as in the coals and ashes of a fireplace.

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

Bandage-fe cookware was especially pop 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. Popular manufacturers included Griswold, which began production in 1865, Wagner Ware in 1881, and Blackrock Foundry in 1896. The 20th century also saw the introduction and popularization of enamel-coated cast-fe cookware.

Cast iron roughshod out of favor in the 1960s and 1970s, as teflon-coated aluminum non-stick cookware was introduced and apace became the item of selection in many kitchens. The reject in daily apply of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the U.s.. Many went out of business concern in the 1920s as seen in the List of bandage-atomic number 26 cookware manufacturers. Others were absorbed by other cookware manufacturers.

Today, of the big selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small-scale fraction. However, the immovability and reliability of cast iron equally a cooking tool has ensured its survival. Cast-fe pots and pans from the 19th and 20th century continue to see daily utilize to the present day. They are also highly sought after by antiquarian collectors and dealers.^[iii] Cast iron has also 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 fe.^[4] In the 2010s, modest startup companies began producing cast-atomic number 26 cookware designs for specialty cooking markets.

Surface [edit]

Bare cast iron [edit]

Cast atomic number 26's ability to withstand and maintain very loftier cooking temperatures makes it a common choice for searing or frying, and its excellent heat retentiveness makes it a skilful pick for long-cooking stews or braised dishes.^[5] Because cast-iron skillets tin can develop a "not-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-season to eggs. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.^{[ citation needed ]}

Most bare bandage-iron pots and pans are cast equally a single piece of metal, including the handle. This allows them to exist used on both the stovetop and in the oven. Many recipes call for the utilise 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.^[six] Likewise, cast-atomic number 26 skillets can double as baking dishes. This differs from many other cooking pots, which take varying components that may be damaged by the excessive temperatures of 400 °F (204 °C) or more.^{[ citation needed ]}

Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner.^[7] Cast fe has a college rut chapters than copper but a lower estrus capacity than stainless steel or aluminum.^[8] However, cast iron is denser than aluminum and stores more than heat per unit volume. Additionally, cast iron pans are typically thicker than similar sized pans of other materials. The combination of these factors results in cast atomic number 26 pans being capable of storing more estrus longer than copper, aluminum, or stainless steel pans.^[ix] Tedious heating over an appropriate sized burner (or in an oven) can pb to a more than even temperature distribution. Due to the thermal mass of bandage iron utensils, especially heavy duty pots and pans, they can retain heat for a long fourth dimension, and continue cooking food afterwards the estrus source has been removed.

Enameled cast iron [edit]

An enameled bandage-iron pot

Enameled cast atomic number 26 is bandage iron that has a vitreous enamel glaze practical to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to flavour the metal, and allows more thorough cleaning.^[10] Enameled cast iron is excellent for slow cooking and drawing flavor from foods.^[11] Furthermore, cadmium pigments used in the enameling process are resistant to temperatures of 1,652-2,336°F (900-i,280°C) and can produce vibrant colors.^[12]

While enamel-coated cast iron doesn't accept the seasoning and cleaning problems of bare cast iron, a like manner of enamel-coated bandage iron can cost 3 or 4 times its bare bandage iron counterpart. For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary atomic number 26 into food. However, some of the benefits of bare cast fe, such equally 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 h2o is added to a hot pot.^{[ citation needed ]}

Seasoning [edit]

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. Typically, pre-seasoned cast iron cookware (seasoning or coating applied by the manufacturer) is stripped (removal of seasoning through either chemical, electric, or physical means) and is re-seasoned by the user, as most users have their ain preferred method of seasoning. A proper cast iron seasoning protects the cookware from rusting, provides a not-stick surface for cooking, and reduces nutrient interaction with the fe of the pan.

Enamel-coated bandage-iron pans do not need seasoning as the enamel blanket prevents rust in most instances.

A seasoned pan should not exist placed in a conventional dishwasher. While some nutrient writers advise against all utilise of detergent for seasoned pans, tests past America's Test Kitchen found that minor amounts of soap do not damage the seasoning.^[xiii] Exposure to acidic foods, such as tomatoes, damages the seasoning and the cookware may demand to be re-seasoned again over fourth dimension.^[14] Though some writers recommend completely fugitive cooking acidic foods in seasoned pans, America's Exam Kitchen found that cooking acidic foods for brusque periods of time had no noticeable issue.^[xiii]

Cleaning [edit]

Considering other cookware cleaning techniques similar scouring or washing in a dishwasher tin can remove or damage the seasoning on a bare cast-iron pan, these pans should non be cleaned like most other cookware. Some chefs advocate simply wiping them out later on utilize, or washing them with hot h2o and a stiff castor.^[fifteen] Others advocate washing with mild soap and water, and and so re-applying a sparse layer of fat or oil.^[16] A 3rd arroyo is to scrub with fibroid salt and a newspaper towel or clean rag.^[17]

Health effects [edit]

An American Dietetic Association study found that bandage-fe cookware can leach pregnant 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 845 percent (from 0.61 mg/100g to 5.77 mg/100g), while other foods increased less dramatically; for example, the fe in cornbread increased 28 percent, from 0.67 to 0.86 mg/100g.^[eighteen] Anemics, and those with iron deficiencies, may do good from this effect,^[19] which was the basis for the evolution of the lucky iron fish, an iron ingot used during cooking to provide dietary fe to those with iron deficiency. People with hemochromatosis (iron overload, bronze illness) should avoid using bandage-iron cookware because of the fe leaching effect into the food.^[xx]

Laboratory tests conducted by America's Test Kitchen institute that an unseasoned cast iron skillet leached significant atomic number 26 into tomato sauce (10.8 mg/100g) while a seasoned cast fe pan leached only a small amount.^[xiii]

See too [edit]

• Bandage fe
• Cookware and bakeware
• List of cast iron cookware manufacturers
• List of cooking vessels
• Non-stick surface
• Non-stick pan

References [edit]

1. ^ Ragsdale, John G. (2015). Dutch Ovens Chronicled: Their use in the United states of america. Fayetteville: The University of Arkansas Press. p. 1. ISBN978-1-55728-690-one.
2. ^ Ragsdale, John G. (2015). Dutch Ovens Chronicled: Their use in the United States. Fayetteville: The Academy of Arkansas Press. p. 3. ISBN978-1-55728-690-ane.
3. ^ Carroll, Louise. "Skilled in skillets: Dentist's hobby forged in cast iron history". The Times . Retrieved May nine, 2018.
4. ^ Park, Eleanore (April 12, 2018). "Eat Joyfully, and Other Wise Communication form Nigella Lawson". Wall Street Periodical . Retrieved May 9, 2018.
5. ^ "Love Your Pan: What to Cook (and What Non to) in a Cast Iron". Bon Appétit . Retrieved September 16, 2019.
6. ^ "50 Bandage-Atomic number 26 Skillet Recipes". Bon Appétit . Retrieved September 16, 2019.
7. ^ "A Cast-Iron Skillet Is the But Kitchen Tool Yous Demand". Faddy. April 21, 2014. Retrieved September sixteen, 2019.
8. ^ Chu, Michael. "Common Materials of Cookware - Equipment & Gear". Cooking For Engineers . Retrieved September 16, 2019.
9. ^ "Heavy Metallic: the Science of Cast Iron Cooking". Cooking Issues. February 16, 2010. Retrieved September 16, 2019.
10. ^ "Employ & Care: Enameled Cast Fe Use & Intendance". lodgemfg.com . Retrieved May ix, 2018.
11. ^ Sherman, Elisabeth. "This Is Nigella Lawson'due south Favorite Cookware". Nutrient and Wine. Nutrient & Vino. Retrieved May 9, 2018.
12. ^ "Why Apply Enameled Cast Iron Cookware? (5 Reasons)". Home Cook World . Retrieved July 19, 2021.
13. ^ ^{a b c} "The Truth Well-nigh Cast Iron". America'due south Test Kitchen . Retrieved December 14, 2020.
14. ^ Chodosh, Sara (November 8, 2019). "Seasoning your cast iron pan isn't enough". Popular Science . Retrieved December xiv, 2020.
15. ^ "Use and care for Club Seasoned Cast Iron". Archived from the original on May 12, 2013. Retrieved April 23, 2013.
16. ^ "Using and Caring For Your Cast-Iron Skillet". Baronial viii, 2015. Retrieved Feb 29, 2008.
17. ^ "YouTube: Skilful Eats Episode 1 Pt.2 "Steak Your Merits"". ^{[ expressionless YouTube link ]}
18. ^ "Techniques for Restoring an old Bandage-Iron Skillet". November 7, 2015. Retrieved December xxx, 2007.
19. ^ Geerligs, PD; Brabin, BJ (August 2003). "Food prepared in fe cooking pots every bit an intervention for reducing fe deficiency anemia in developing countries: a systematic review". J Hum Nutr Diet. 16 (iv): 275–81. doi:10.1046/j.1365-277x.2003.00447.x. PMID 12859709.
20. ^ Patel, Kamal (June viii, 2016). "Are cast iron pans unsafe?". Examine.com . Retrieved Nov 26, 2018.

External links [edit]

Media related to Bandage iron pots and pans at Wikimedia Eatables

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