Cast Iron Cookware Through American History

Thursday, December 23, 2010 @ 06:12 AM

Cast Iron cookware has been being used to cook with in America since the first ships arrived from Europe.

In ancient times most pots were originally made from bronze. Shortly after the invention of iron, “cast” iron was used to make cookware. Cast iron is liquid iron that is poured into a cast mold.  The mold is made of fine sand that has been hard packed to hold its shape.

Most colonials had hearths of open fire to cook with or just cooked outdoors. Cast iron can be used over an open fire or right in the coals without damaging it.

Manufacturing of cast iron cookware became extremely popular in America in the late 1800’s. It was quite easy to manufacture and very versatile as cookware. Cast iron cooks more evenly over any kind of heat source. Indoor, outdoor, oven, stove top, grill, or camp fire. Even though it is slow to heat, it will retain it’s heat while cooking. You can cook anything in cast iron, from searing a steak, simmering stews and chili, to baking a cake. Almost any shape of pots and pans are made of cast iron as well. Dutch ovens, frying pans, skillets, loaf pans, griddles, etc. Some are actually coated in enamel now to add different colors to your world.

Most of the American manufacturers are gone now. Many companies have found it much more economical to have their cast iron products manufactured overseas.

Starting your family on a tradition of cast iron cooking is a smart decision for years to come that can be passed down. A well seasoned cast iron pan, when properly care for will last for generations.

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