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  2. 6 Foods You Should Be Cooking in a Cast-Iron Skillet ... - AOL

    www.aol.com/lifestyle/6-foods-cooking-cast-iron...

    Iron absorption: According to food science consultant and author Bryan Quoc Le, most foods can benefit from being cooked in cast iron, since small amounts of iron are absorbed during cooking ...

  3. The 10 best cast iron skillets you can buy at any budget ...

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    From the best cast iron skillets for everyday use to the most budget-friendly option, this multi-purpose tool is a must-buy. The 10 best cast iron skillets you can buy at any budget — Lodge, Le ...

  4. 3 Health Reasons to Cook with Cast Iron - AOL

    www.aol.com/food-3-health-reasons-cook-cast-iron...

    By: Kerri-Ann Jennings, M.S., R.D. Cast-iron skillets might seem like an old-fashioned choice in the kitchen. But this dependable cookware is a must in the modern kitchen. Cast-iron skillets ...

  5. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    Cousances – French cookware manufacturer, known for enameled cast iron pans (cocotte in French). The company was formed in 1553 and was acquired by Le Creuset in 1957. Descoware – a brand of porcelain-coated cast iron cookware; Emile Henry; Fire-King; Grab-it – microwave-safe cookware introduced by Corning Glass Works in 1977; Le Chasseur

  6. Cast-iron cookware - Wikipedia

    en.wikipedia.org/wiki/Cast-iron_cookware

    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 ...

  7. Ferrous metallurgy - Wikipedia

    en.wikipedia.org/wiki/Ferrous_metallurgy

    Cast iron development lagged in Europe because wrought iron was the desired product and the intermediate step of producing cast iron involved an expensive blast furnace and further refining of pig iron to cast iron, which then required a labor and capital intensive conversion to wrought iron.

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