Cast-iron cookware

Cast-iron cookware is prized for its ability to hold heat, last a long time, stay hot for extended periods, and become non-stick if seasoned properly. Seasoning also keeps the bare metal from rusting. This category includes frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crêpe makers, deep fryers, tetsubin, woks, potjies, and karahi.

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 meals.

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 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 coals. Besides the three- or four-legged Dutch ovens that Abraham Darby I patented in 1708, a common pan called a spider had a handle and three legs, letting it stand upright over campfires or in fireplace coals and ashes.

Flat-bottomed, legless pots and pans appeared when cooking stoves grew popular. This late-19th-century period introduced 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. 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 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 became a kitchen staple. This decline in daily use led to the closure of nearly all U.S. cast-iron cookware manufacturers. Many went out of business in the 1920s, and others were bought by different cookware companies. A wide selection of cookware remains available from kitchen suppliers. Cast iron’s durability and reliability have kept it alive. Pots and pans from the 19th and 20th centuries are still used daily and are sought after by antique collectors and dealers. Cast iron has also seen a resurgence in specialty markets. Cooking shows and celebrity chefs have renewed interest in traditional methods, especially cast iron. In the 2010s, small startups began producing cast-iron designs for niche cooking markets.

Bare cast iron can withstand and hold very high temperatures, making it common for searing or frying. Its excellent heat retention suits long-cooking stews or braised dishes. With proper care, a cast-iron skillet develops a non-stick surface, ideal for frying potatoes or stir-fries. Some cooks like it for eggs, while others think it adds an off-flavor. Cast-iron pans are also used for baking cornbread, cobblers, and cakes.

Most bare cast-iron pots and pans are cast as a single piece, including the handle, so they work on both the stovetop and in the oven. Many recipes call for a cast-iron skillet or pot so a dish can be seared on the stove and then transferred to the oven to finish baking. Cast-iron skillets can also double as baking dishes. This differs from many other pots, which have parts that may be damaged at temperatures of 400 °F (200 °C) or more.

Cast iron is a poor heat conductor compared to copper and aluminum, which can cause uneven heating if a pan is heated too quickly or on an undersized burner. It has a higher heat capacity than copper but lower 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 of other materials. These factors mean cast-iron pans can store more heat longer than copper, aluminum, or stainless steel pans. Slow heating over an appropriately sized burner (or in an oven) leads to more even temperature distribution. Because of their thermal mass, heavy cast-iron pots and pans retain heat for a long time and continue cooking food after the heat source is removed.

Enameled cast iron has a vitreous enamel glaze fused to the surface. This prevents rusting, removes the need to season the metal, 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 from 1,700 to 2,300 °F (900 to 1,280 °C) and can produce bright colors. Unlike bare cast iron, enamel-coated pieces do not have the same seasoning and cleaning issues.