Cast-iron cookware

Cast-iron cookware refers to a range of kitchen utensils made from cast iron. Cast iron has been used for cooking for hundreds of years. Cast-iron cookware is valued for its heat retention properties and can be produced and formed with a relatively low level of technology.

History

The use of cast-iron cookware dates back to the Han Dynasty in China around 220 A.D. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat, thereby improving the quality of cooking meals.

Manufacturing

Cast iron is made by remelting pig iron, often along with substantial quantities of scrap iron and scrap steel. After melting is complete, the molten cast iron is poured into a mold. The properties of cast iron can be altered by adding various elements and chemicals during the manufacturing process.

Types of Cast-Iron Cookware

There are several types of cast-iron cookware, including Dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, karahi, flattop grills and griddles.

Seasoning

Seasoning is used to protect bare cast iron from rust and to create a non-stick surface. The process of seasoning involves coating the cookware with a thin layer of oil or fat, and then heating it to bond some of the oil to the pan.

Care and Maintenance

Proper care of cast-iron cookware includes not washing with soap, frequent seasoning, and not storing food in the cookware for long periods of time.

Health Effects

Cooking with cast-iron cookware can increase the amount of iron in the food. This can be beneficial for people with iron deficiencies, but too much iron can be harmful to those with certain health conditions.

See Also

• Cookware and bakeware
• List of cooking vessels
• Seasoning (cookware)