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Various shichirin sold in Tokyo. Charcoal is commonly used as a fuel for a shichirin. For outdoor cooking, black charcoal is used. When indoors, binchōtan is preferred. . Binchōtan, a type of white charcoal, produces less of a smell when burned, can continue burning hotly for a longer time, and is less likely to flare up danger
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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.
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.
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A commercial hinged broiler or gridiron was designed for use in the Bridge & Beach, Co., 1898 vertical cast iron stove. This hinged broiler was manufactured by Luigi Pieragostini, also of the New Haven Wire Goods Co., and patented in 1939; U.S. Patent #2,148,879. [7] A gridiron in use
Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) 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.
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