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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.
Griswold cast-iron pots and pans, skillets, dutch ovens, and other kitchen items had a reputation for high quality, and they are well known to antique collectors and sellers. The easily recognized "cross" logo seen on Griswold products from the 1910s through the 1960s was modified several times over the years.
In 1902, the company had about 20 employees. The average price of its ranges was about $60 ($2,100 in 2023 dollars), which was about twice the selling price of the typical range of the time. Despite the high price, the ranges sold well as they were recognized as being a much better quality and easier to use than the typical range sold at the time.
The J. L. Mott Iron Works was established by Jordan L. Mott in New York City in the area now called Mott Haven in 1828. [2] Mott was previously a grocer but he transitioned to iron works when he invented the first cast iron stoves that could burn anthracite coal. [1]
The traditional set of irons was invented by Archibald Barrie, and was used from 1903 until about the 1940s. The introduction of the standardized numbered iron set produced by the Spalding Sporting Goods Company in the early 1930s caused the traditional set of irons to give way gradually to the numbered set.
Highest listing price on eBay: $850. Known for its distinctive mint-green hue and simple yet elegant design, Jeanette Jadeite explodes with vintage charm. Produced primarily in the 1930s and 1940s ...
On a brand-new episode of "Antiques Roadshow" Monday, a Fred Myrick scrimshaw tooth got a price tag that would probably put said fairy in a lot of. ... it must be over 100 years old, and the owner ...
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 ...
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