Cast-iron cookware

Cast-iron cookware is known for being heavy and sturdy, prized for how well it holds heat, how long it lasts, and its ability to stay hot for extended periods. When properly seasoned—a process that also protects the bare metal from rust—it develops a natural non-stick surface. This category of cookware includes frying pans, Dutch ovens, griddles, waffle irons, flattop grills, panini presses, crêpe makers, deep fryers, tetsubin, woks, potjies, and karahi.

History

Cooking with cast-iron vessels has a long history in Asia, especially in China, India, Korea, and Japan. The earliest English mention of a cast-iron kettle dates to 679 or 680, though metal cooking vessels existed before that.

The word "pot" came into use around 1180. Both terms described a container that could handle direct fire. Cast-iron cauldrons and pots were valued in kitchens for their durability and even heat retention, which improved the quality of cooked food.

In Europe and the United States, before the kitchen stove became common in the mid-19th century, meals were cooked in the hearth. Pots and pans were either designed to sit in the hearth or hang above it. Cast-iron pots had handles for hanging over a fire or legs for standing in the coals. Besides the three- or four-legged Dutch ovens that Abraham Darby I patented in 1708, a common cast-iron pan called a spider had a handle and three legs, letting it stand upright over campfires or in the coals and ashes of a fireplace.

Flat-bottomed, legless pots and pans appeared as cooking stoves grew popular. This late-19th-century period also brought the flat cast-iron skillet. Cast-iron cookware was especially popular among homemakers in the first half of the 20th century.

It was cheap and durable, and most American households owned at least one cast-iron pan. Major manufacturers included Griswold (starting in 1865), Wagner (1891), and Blacklock Foundry (1896). The 20th century also saw the introduction and rise of enamel-coated cast-iron cookware.

Cast iron fell out of favor in the 1960s and 1970s when Teflon-coated aluminum non-stick cookware arrived and quickly became a kitchen staple. This decline in daily use led to the closure of nearly all U.S. iron cookware manufacturers. Many went out of business in the 1920s, and others were bought by different cookware companies.

A wide selection of cast-iron cookware is still available from kitchen suppliers. Its durability and reliability have kept it in use. Pots and pans from the 19th and 20th centuries are still used daily today and are also sought after by antique collectors and dealers.

Cast iron has seen a resurgence in specialty markets. Celebrity chefs on cooking shows have brought renewed attention to traditional methods, especially using cast iron. In the 2010s, small startups began producing cast-iron cookware designs for specialty cooking markets.

Bare cast iron

Bare cast iron can withstand and maintain very high cooking temperatures, making it common for searing or frying. Its excellent heat retention suits long-cooking stews or braised dishes.

When properly cared for, cast-iron skillets develop a non-stick surface, ideal for frying potatoes or making stir-fries. Some cooks find cast iron good for egg dishes, while others think it adds an off-flavor to eggs. Cast-iron pans are also used for baking, such as cornbread, cobblers, and cakes.

Most bare cast-iron pots and pans are cast as a single piece, including the handle, so they can be used on the stovetop and in the oven. Many recipes call for a cast-iron skillet or pot so the dish can be seared or fried on the stovetop and then transferred directly into the oven to finish baking. Cast-iron skillets can also double as baking dishes. This differs from many other cooking pots, which have components that may be damaged by temperatures of 400°F or more.

Cast iron is a poor heat conductor compared to copper and aluminum, which can cause uneven heating if the pan is heated too quickly or on an undersized burner. It has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. However, cast iron is denser than aluminum and stores more heat per unit volume. Cast-iron pans are also typically thicker than similar pans made of other materials.

Together, these factors mean cast-iron pans can store more heat for longer than copper, aluminum, or stainless steel pans. Slow heating over an appropriately sized burner or in the oven leads to more even temperature distribution. Because of their thermal mass, especially heavy-duty pots and pans, cast-iron utensils retain heat for a long time and continue cooking food even after the heat source is removed.

Enameled cast iron

Enameled cast iron has a vitreous enamel glaze fused to its surface. This prevents rusting, eliminates the need for seasoning, and allows for more thorough cleaning. It is excellent for slow cooking and drawing flavor from foods. Cadmium pigments used in the enameling process resist temperatures of 900 to 1280°C and can produce vibrant colors.