Cast-iron cookware

Cookware valued for heat retention properties

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Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.

History

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An American cast-iron Dutch oven, 1896

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 679 or 680, though this wasn't the first use of metal vessels for cooking. The term pot came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire.[1] Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat 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 be suspended within it. 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 commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace.

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

Cast-iron cookware was especially popular 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 in 1891, and Blacklock Foundry in 1896. The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.

Cast iron fell out of favor in the 1960s and 1970s, as teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. The decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States. Many went out of business in the 1920s as seen in the List of cast-iron cookware manufacturers. Others were absorbed by other cookware manufacturers.

Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival. Cast-iron pots and pans from the 19th and 20th century continue to see daily use to the present day. They are also highly sought after by antique collectors and dealers.[3] 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 iron.[4] In the 2010s, small startup companies began producing cast-iron cookware designs for specialty cooking markets.

Surface

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Bare cast iron

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Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes.[5] Because cast-iron skillets can develop a "non-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-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.[citation needed]

Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle. This allows them to be used on both the stovetop and in the oven. Many recipes call for the use 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.[6] Likewise, cast-iron skillets can double as baking dishes. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of 400 °F (200 °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 iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum.[8] However, cast iron is denser than aluminum and stores more 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-iron pans being capable of storing more heat longer than copper, aluminum, or stainless steel pans.[9] Slow heating over an appropriate sized burner (or in an oven) can lead to a more even temperature distribution. Due to the thermal mass of cast-iron utensils, especially heavy duty pots and pans, they can retain heat for a long time, and continue cooking food after the heat source has been removed.

Enameled cast iron

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An enameled cast-iron pot

Enameled cast iron is cast iron that has a vitreous enamel glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season 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 1,700 to 2,300 °F (900 to 1,280 °C) and can produce vibrant colors.[12]

While enamel-coated cast iron does not have the seasoning and cleaning issues of bare cast iron, a similar style of enamel-coated cast iron can cost three or four times its bare cast-iron counterpart. For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary iron into food. However, some of the benefits of bare cast iron, such as 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 water is added to a hot pot.[citation needed]

Some popular brands of enameled cookware include Le Creuset, Descoware, Cousances, and Druware.

Seasoning

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A seasoned pan has a stick-resistant coating created by polymerized oils and fats.[13] 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.[14] A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan.[15] Enamel-coated cast-iron pans prevent rust but may need seasoning in some cases.[16]

Experts advise against placing a seasoned pan in a conventional dishwasher.[17][18] While some food writers advise against all use of detergent for seasoned pans, tests by America's Test Kitchen found that small amounts of soap do not damage the seasoning.[19] Exposure to acidic foods, such as tomatoes, damages the seasoning and the cookware may need to be re-seasoned again over time.[20] Though some writers recommend completely avoiding cooking acidic foods in seasoned pans, America's Test Kitchen found that cooking acidic foods for short periods of time had no noticeable effect.[19]

Cleaning

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Additional reading:
What are the benefits of using personalized ceramic cookware?

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Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, experts advise not cleaning these pans like most other cookware. Some chefs advocate simply wiping them out after use, or washing them with hot water and a stiff brush.[21] Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil.[22] A third approach is to scrub with coarse salt and a paper towel or clean rag.[23]

Health effects

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An American Dietetic Association study found that cast-iron cookware can leach significant 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/100 g to 5.77 mg/100 g), while for other foods it increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86 mg/100 g.[24] Anemics, and those with iron deficiencies, may benefit from this effect,[25] which was the basis for the development of the lucky iron fish, an iron ingot used during cooking to provide dietary iron to those with iron deficiency. People with hemochromatosis (iron overload, bronze disease) should avoid using cast-iron cookware because of the iron leaching effect into the food.[26]

Laboratory tests conducted by America's Test Kitchen found that an unseasoned cast-iron skillet leached significant iron into tomato sauce (10.8 mg/100 g) while a seasoned cast-iron pan leached only a small amount.[19]

See also

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References

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Media related to Cast iron pots and pans at Wikimedia Commons

Antique collectors may already know the rich history of enamelware and what makes it such a valuable commodity. But, outdoor enthusiasts probably value enamelware for other reasons, such as its packability and enduring qualities. 

Enamelware has been expertly-crafted artisan wear for thousands of years longer than it's been functional gear in the wilderness. The benefits of these artfully crafted goods, from aesthetic appeal to long-lasting functionality, are what’s given enameled pieces enduring value throughout history. Enamel goods will continue to be valuable assets to any collection, whether that's antique art or outdoor cooking. 

What is Enamelware or Vitreous Enamel?

Enamel, or vitreous enamel, is made by fusing powdered glass to a surface like metal, clay, or stone by firing it in a 2000 degree Fahrenheit oven. As the powdered glass heats up and melts, it binds to the iron surface in a coating-like fashion to create a smooth, non-porous, and non-stick finish.

The History Of Enameled Cookware

The earliest-made enamel involved the production of works of art, jewelry, and religious artifacts. Some of the earliest known objects were Mycenaean gold rings found in a tomb in Cyprus and date back to 1230 BC. Enamel artifacts from this period have been discovered in many regions across the world. Early artifacts appear in ancient Egypt, Greece, China, and throughout the Roman empire. When Caesar conquered Britain in 56 BC, he found that the Celts were already creating enameled objects.

In the 9th and 10th Centuries, enameled artifacts in the Middle East and Russia reflected variations in technique that created intricate stained glass effects. By the 15th Century, the skills of enamel craftsmen increased in complexity, and different styles became fashionable. The enamel work of these early eras is highly valued today because they display exquisitely detailed craftsmanship. The famous Faberge eggs, featuring jewels and intricate gold embellishments, are an excellent example. These eggs were crafted by the Russian jeweler Peter Carl Faberge in the late 1800s and are valued near $33 million today. 

Enamel was often used for works of art - until the 18th Century. Germany is known for the first enameling of cast iron cooking vessels. By then, the enameling of sheet iron was already underway in Sweden. As metal production advanced in the late 1800s, enameled sheet iron improved. Metal joints and handles were more securely formed.

American Kitchenware & Enamelware 

Enameled cookware came to the US after Western Europe. Around 1850, enamel-lined pots, kettles, baking tins, and ladles could be found in American homes. These were stamped from thin sheets of iron, steel, or aluminum. The Industrial Revolution drove forward the development and production of enameling. Nearing the end of this boom enameled cooking vessels were commonplace. On the heels of the Industrial Revolution, a surge of competitive craftsmanship began to change the aesthetics of American kitchenware. Out of this came a huge range of new designs. Folks could choose between the famous speckled design and the mottled look; Graniteware, which had a speckled or mottled effect to resemble the look of granite stone; or traditionally-made enamelware, which offered a solid color finish. 

Advancements in metal sheet enamelware occurred. This improved the performance of cooking vessels even more and led to enamelware becoming the first mass-produced American kitchenware. Much lighter than the average kitchenware, easier to clean, and less fragile than china, enamelware was very popular. Part of what made enamel so valuable was the realization that it could create a non-stick surface, perfect for frying and cooking.

At the time when mottled enamel was a huge success in America, some countries stuck to a simpler look. Classic British enamel was typically white with navy trim, though deeper colors were used. Sweden had a lot of cream with green edging. Other countries had a mixture of plain and speckled, with folk art decoration, like floral motifs.

In the late 1930s, enamel kitchenware began losing its prime position in the American marketplace due to the rise of plastic, aluminum, stainless steel, and pyrex for kitchen cookware. Many enamelware pieces were lost to World War II scrap metal drives. Today, the once plentiful kitchenware is harder to find, making vintage enamelware of this era a favorite of designers and antique collectors.  

However, the popularity of enameled solid cast iron cookware (as opposed to thin sheet metal enamelware) did not take off until the early 1950s, when a French company, Le Creuset, began exporting its pots, pans, and casserole dishes to the United States. La Creuset inspired a resurgence of vitreous enamelware being manufactured again in the United States during the 1960s and 1970s. 

Is Your Enamelware Vintage? 

A genuine antique may have its maker's name or date fired into the glaze on the bottom. But as it was not a precious item when made in the early 20th Century, it was common not to mark the pieces. 

Vintage enamelware can be dated by the heft of the piece. Enamelware crafted in the early 20th Century is noticeably heavier than ones made after World War II. A tinny sound produced from tapping the bottom of a pot can indicate it was likely made in the 1970s. Vintage enamel is so highly valued today that antique appraisers may appraise a century-old muffin tin for more than $1,500 if it is in perfect condition, has a rare shape and color, or the original label. (Although more commonly found teapots and mixing bowls in near-mint condition might be valued between $30 and $300.) Though enamelware was briefly eclipsed by other materials nearly a century ago, it is still highly regarded as sustainable alternative cookware.

Taking Your Enamelware Outdoors & Camping

Outside of the domestic home, enamelware offers many benefits to those traveling in the outdoors. Enamelware is lightweight, stackable, and therefore packable, which makes it ideal for camping and backpacking. Because the interior is made of metal, enamel pieces are sturdy and maintain their durability for many years, if not for many lifetimes. The fused glass coating lends itself to being cleaned easily, and the outer finish provides a non-stick surface and protects the steel from rusting, rendering maintenance nearly effortless. 

Favored by collectors, designers, and outdoor enthusiasts seeking to benefit from its form and function, enamelware remains a valuable addition to any kitchenware collection. It’s entirely possible to own cookware that is both a collector’s item yet strong enough to use on a lifetime of outdoor expeditions. Lastly, we all can enjoy the affordability of such long-lasting and beautiful pieces.

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