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Founded in 1865 as the Seldon and Griswold Manufacturing Company, the Griswold company became known as the premier manufacturer of high-quality cast-iron kitchen items in the United States. The Griswold cast iron foundry was based in Erie, Pennsylvania; and until the early 1900s, cast-iron items from this company were marked with an "ERIE" logo.
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.
Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef's knives are simple carbon iron alloys without exotic additions such as chromium or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but are vulnerable to rust and stains. Some professional ...
Aname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. Koguchigiri; small edge cuts into tiny round slices. Kushigatagiri; wedge cut or comb cut. Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes.
A grater, also known as a shredder, is a kitchen utensil used to grate foods into fine pieces. They come in several shapes and sizes, with box graters being the most common. [1] Other styles include paddles, microplane/rasp graters, and rotary drum graters. [1] [2]
They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. [1] Most knives are referred to as hōchō ( Japanese : 包丁/庖丁 ) or the variation -bōchō in compound words (because of rendaku ) but can have other names including -kiri ( 〜切り , lit. "-cutter") .
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