Sep . 12, 2023 16:34 Back to list

History about cast iron cookware



Cast iron cookware offers heat retention, durability, the ability to be used at high temperatures, and the value of nonstick cooking when properly seasoned. Seasoning is also used to protect exposed cast iron from rust. Cast iron cookware types include griddles, Dutch ovens, broilers, flat-top grates, panini presses, deep fryers, and woks.

 

Cast iron cookware was especially popular with housewives during the first half of the 20th century. This is a cheap and durable piece of cookware. Most American homes have at least one cast iron pan. Popular manufacturers include Griswold, which began production in 1865, Wagner Ware in 1881, and Blackrock Foundry in 1896. The 20th century also saw the introduction and popularity of enamel-coated cast iron cookware.

 

cast iron cookware

 

With the advent of Teflon-coated aluminum nonstick cookware in the 1960s and 1970s, cast iron fell out of favor and quickly became the first choice in many kitchens. The decline in daily use of cast iron cookware led to the demise of nearly all iron cookware manufacturers in the United States. As shown in this list of cast iron cookware manufacturers, many businesses went out of business in the 1920s. Others were absorbed by other cookware manufacturers.

 

Today, cast iron makes up only a small part of the vast range of cookware that can be purchased from kitchen suppliers. However, the durability and reliability of cast iron as a cooking tool ensure its longevity. Cast iron pots and pans from the 19th and 20th centuries are still in use today. They are also highly sought after by antique collectors and dealers.

However, cast iron's popularity has rebounded in specialty markets. Through cooking shows, celebrity chefs have refocused attention on traditional cooking methods, particularly the use of cast iron. In the 2010s, small startups began producing cast iron cookware designs for the specialty cooking market.

 

Enameled cast iron 

 


Enameled cast iron is cast iron with an enameled glass glaze on the surface. The fusion of glaze with cast iron prevents rust, eliminates the need to condition the metal, and allows for more thorough cleaning. Enameled cast iron is great for slow cooking and extracting flavor from food. Additionally, the pigments used in the enamel process create vibrant colors.

 

Although enamel-coated cast iron doesn't have the seasoning and cleaning issues of bare cast iron, a similar style of enamel-coated cast iron costs three to four times as much as bare cast iron. For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary iron into food. However, some of the advantages of bare porcelain cast iron (such as the ability to withstand searing and resist sticking) are lost with enamel. Also, the enamel coating may chip if the pot is dropped, overheated, or if cold water is added to the hot pot.

 

Effects on health


An American Dietetic Association study found that cast iron cookware can leach significant amounts of dietary iron into foods. The amount of iron absorbed varies based on the food, acidity, water content, cooking time, and the age of the cookware. The iron in spaghetti sauce increased by 945% (from 0.61 mg/100 g to 5.77 mg/100 g), while the increase in other foods was not as large. For example, the iron in cornbread increased by 28%, from 0.67 to 0.86 mg/100g. Anemia medications and people with iron deficiencies may benefit from this effect, which is the basis for the development of Lucky Iron Fish, an iron tablet. Used during cooking to provide dietary iron to people with iron deficiencies. Cast iron cookware should be avoided in people with hemochromatosis (iron overload, bronze syndrome) due to the leaching effect of iron into the food.


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