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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.
A collection of vintage cast iron cookware. Most of the major manufacturers of cast iron cookware in the United States began production in the late 1800s or early 1900s. Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century.
Cast-iron cookware is slow to heat, but once at temperature provides even heating. [17] Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing . Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes .
In 2002, Lodge became the first cast-iron cookware manufacturer to season their products in the foundry. [6] [7] In 2013, Lodge started their carbon steel cookware line making high-quality carbon steel cookware. [8] Lodge introduced a line of enameled cast-iron cookware in 2005; this was to match the ability of European manufacturers' abilities.
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that ...
Cast-iron stovetop waffle irons were one of the company's earliest and most successful products, manufactured into the 1930s. [8] The company gained a reputation for quality cast-iron products, particularly cookware, which were sold world-wide. [3] The first aluminum cookware was a tea kettle made around 1893.
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