Cast-iron cookware

Lore & Background

In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in the 17th century. Cast-iron cauldrons and cooking pots were valued for their durability and ability to retain heat evenly. In Europe and the United States, before the kitchen stove in the mid-19th century, meals were cooked in the hearth. Cast-iron pots had handles for hanging or legs for standing in coals. A spider pan had a handle and three legs for use over campfires or in fireplace coals. Legless, flat-bottomed pans came with the popularity of cooking stoves in the late 19th century, introducing the flat cast-iron skillet.

Reader's Guide

Cast-iron cookware was especially popular among homemakers during the first half of the 20th century, being cheap yet durable. Most American households had at least one cast-iron pan. The 20th century also saw enamel-coated cast-iron cookware. Cast iron fell out of favor in the 1960s and 1970s with the introduction of teflon-coated aluminum non-stick cookware, leading to the closure of nearly all U.S. iron cookware manufacturers. Many went out of business in the 1920s or were absorbed by others. Despite this, cast-iron pots and pans from the 19th and 20th centuries continue to see daily use and are sought by antique collectors. In the 2010s, small startup companies began producing cast-iron designs for specialty markets. Cast iron's ability to withstand high temperatures makes it common for searing, frying, and long-cooking stews. It can develop a non-stick surface when properly seasoned. Enameled cast iron prevents rusting and eliminates the need for seasoning, but can chip and may leach heavy metals. Seasoning protects from rust and provides a non-stick surface; washing with mild soap does not necessarily damage it, but acidic foods can. Cast-iron cookware can leach dietary iron into food, with amounts varying by food and cooking conditions.

Did You Know?

• The first mention of a cast-iron kettle in English appeared in the 17th century.
• Cast-iron cookware fell out of favor in the 1960s and 1970s due to teflon-coated aluminum non-stick cookware.