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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.
Two types of cast iron woks can be found in the market. Chinese-made cast iron woks are very thin (3 mm (0.12 in)), weighing only a little more than a carbon steel wok of similar size, while cast iron woks typically produced in the West tend to be much thicker (9 mm (0.35 in)), and very heavy. [12]
Cast iron: Confirmed by archaeological evidence, cast iron, made from melting pig iron, was developed in China by the early 5th century BC during the Zhou dynasty (1122–256 BC), the oldest specimens found in a tomb of Luhe County in Jiangsu province; despite this, most of the early blast furnaces and cupola furnaces discovered in China date ...
In China, blast furnaces produced cast iron, which was then either converted into finished implements in a cupola furnace, or turned into wrought iron in a fining hearth. [34] If iron ores are heated with carbon to 1420–1470 K, a molten liquid is formed, an alloy of about 96.5% iron and 3.5% carbon.
Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim, [23] and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron. [24] [25]
Indonesian traditional brick stove, used in some rural areas An 18th-century Japanese merchant's kitchen with copper Kamado (Hezzui), Fukagawa Edo Museum. Early clay stoves that enclosed the fire completely were known from the Chinese Qin dynasty (221 BC – 206/207 BC), and a similar design known as kamado (かまど) appeared in the Kofun period (3rd–6th century) in Japan.
Cast-iron skillets, before seasoning (left) and after several years of use (right) Commercial waffle iron requiring seasoning Seasoning is the process of treating the surface of a cooking vessel with a dry, hard, smooth, hydrophobic coating formed from polymerized fat or oil.
Cast iron has been found in China dating to the 5th century BC, but the earliest extant blast furnaces in China date to the 1st century AD and in the West from the High Middle Ages. [13] They spread from the region around Namur in Wallonia (Belgium) in the late 15th century, being introduced to England in 1491.
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