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than copper but a lower heat capacity than stainless steel or aluminum. 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. The combination of these factors results in cast-iron
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Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle. This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then
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dishes. Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying potatoes or preparing stir-fries. Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans
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study found that cast-iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware is. The iron in spaghetti sauce increased 845 percent (from
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Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, experts advise not cleaning these pans like most other cookware. Some chefs advocate simply wiping them out after use, or washing them with hot water and a
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has a stick-resistant coating created by polymerized oils and fats. 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. A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for
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While enamel-coated cast iron does not have the seasoning and cleaning issues of bare cast iron, a similar style of enamel-coated cast iron can cost three or four times its bare cast-iron counterpart. For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary
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glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning. Enameled cast iron is excellent for slow cooking and drawing flavor from foods. Furthermore, cadmium pigments used in the enameling
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Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival. Cast-iron pots and pans from the 19th and 20th century continue to see
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for seasoned pans, tests by
America's Test Kitchen found that small amounts of soap do not damage the seasoning. Exposure to acidic foods, such as tomatoes, damages the seasoning and the cookware may need to be re-seasoned again over time. Though some writers recommend completely avoiding cooking
213:, and cooking pots and pans were either designed for use in the hearth, or to be suspended within it. Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand in the coals. In addition to Dutch ovens with three or four feet, which
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iron into food. However, some of the benefits of bare cast iron, such as the ability to withstand searing heat and resist sticking, are lost through enameling. In addition, chipping of the enamel coating can occur if the pan is dropped, overheated, or cold water is added to a hot pot.
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transferred into the oven, pan and all, to finish baking. Likewise, cast-iron skillets can double as baking dishes. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of 400 °F (200 °C) or more.
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was introduced and quickly became the item of choice in many kitchens. The decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States. Many went out of business in the 1920s as seen in the
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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. The term
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Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was an inexpensive, yet durable cookware. Most
American households had at least one cast-iron cooking pan. Popular manufacturers included
268:, celebrity chefs have brought renewed attention to traditional cooking methods, especially the use of cast iron. In the 2010s, small startup companies began producing cast-iron cookware designs for specialty cooking markets.
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pans being capable of storing more heat longer than copper, aluminum, or stainless steel pans. Slow heating over an appropriate sized burner (or in an oven) can lead to a more even temperature distribution. Due to the
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secured a patent in 1708 to produce, a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace.
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0.61 mg/100 g to 5.77 mg/100 g), while for other foods it increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86 mg/100 g.
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Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. Cast iron has a higher
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daily use to the present day. They are also highly sought after by antique collectors and dealers. Cast iron has also seen a resurgence of its popularity in specialty markets. Through
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Cooking pots and pans with legless, flat bottoms came into use when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron
1173:
Geerligs, PD; Brabin, BJ (August 2003). "Food prepared in iron cooking pots as an intervention for reducing iron deficiency anemia in developing countries: a systematic review".
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found that an unseasoned cast-iron skillet leached significant iron into tomato sauce (10.8 mg/100 g) while a seasoned cast-iron pan leached only a small amount.
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of cast-iron utensils, especially heavy duty pots and pans, they can retain heat for a long time, and continue cooking food after the heat source has been removed.
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and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals.
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cooking, and reduces food interaction with the iron of the pan. Enamel-coated cast-iron pans prevent rust but may need seasoning in some cases.
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acidic foods in seasoned pans, America's Test
Kitchen found that cooking acidic foods for short periods of time had no noticeable effect.
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stiff brush. Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil. Despite a
443:(iron overload, bronze disease) should avoid using cast-iron cookware because of the iron leaching effect into the food.
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process are resistant to temperatures of 1,700 to 2,300 °F (900 to 1,280 °C) and can produce vibrant colors.
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came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron
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is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and
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406:, washing with mild soap when the pan is well seasoned will not damage it. A third approach is to scrub with
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in 1896. The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.
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Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for
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deficiencies, may benefit from this effect, which was the basis for the development of the
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used during cooking to provide dietary iron to those with iron deficiency. People with
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896:"Regular vs. enameled cast iron: How they compare for cooking and cleaning"
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556:"Skilled in skillets: Dentist's hobby forged in cast iron history"
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Experts advise against placing a seasoned pan in a conventional
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In Europe and the United States, before the introduction of the
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607:"Love Your Pan: What to Cook (and What Not to) in a Cast Iron"
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104:
533:. Fayetteville: The University of Arkansas Press. p. 3.
508:. Fayetteville: The University of Arkansas Press. p. 1.
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in the middle of the 19th century, meals were cooked in the
582:"Eat Joyfully, and Other Wise Advice form Nigella Lawson"
260:. Others were absorbed by other cookware manufacturers.
59:. Seasoning is also used to protect bare cast iron from
659:"A Cast-Iron Skillet Is the Only Kitchen Tool You Need"
244:
Cast iron fell out of favor in the 1960s and 1970s, as
1132:"YouTube: Good Eats Episode 1 Pt.2 "Steak Your Claim""
531:
Dutch Ovens
Chronicled: Their use in the United States
506:
Dutch Ovens
Chronicled: Their use in the United States
686:"Common Materials of Cookware - Equipment & Gear"
943:"How to properly season a cast iron skillet at home"
388:. While some food writers advise against all use of
1152:"Techniques for Restoring an old Cast-Iron Skillet"
917:"How to Clean a Cast-Iron Skillet (and How Not to)"
737:"Use & Care: Enameled Cast Iron Use & Care"
794:"Why Use Enameled Cast Iron Cookware? (5 Reasons)"
871:"How Bad Is It Really to Cook in Cast-Iron Pans?"
346:Some popular brands of enameled cookware include
711:"Heavy Metal: the Science of Cast Iron Cooking"
1054:"Using and Caring For Your Cast-Iron Skillet"
27:Cookware valued for heat retention properties
8:
1077:"How to Clean and Season Cast-Iron Cookware"
768:"This Is Nigella Lawson's Favorite Cookware"
1028:"Use and care for Lodge Seasoned Cast Iron"
1001:"Seasoning your cast iron pan isn't enough"
334:Enameled cast iron is cast iron that has a
169:Learn how and when to remove this message
1075:Sullivan, Michael (September 12, 2023).
471:List of cast-iron cookware manufacturers
294:include baking, for instance for making
258:List of cast-iron cookware manufacturers
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967:
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1105:"Is It OK to Use Soap on Cast Iron?"
845:"The Science of Cast Iron Seasoning"
151:adding citations to reliable sources
1103:McManus, Lisa (February 15, 2022).
233:, which began production in 1865,
999:Chodosh, Sara (November 8, 2019).
25:
580:Park, Eleanore (April 12, 2018).
1238:
1187:10.1046/j.1365-277x.2003.00447.x
410:and a paper towel or clean rag.
127:
819:"How to season a cast iron pan"
138:needs additional citations for
633:"50 Cast-Iron Skillet Recipes"
446:Laboratory tests conducted by
1:
1208:Patel, Kamal (June 8, 2016).
420:American Dietetic Association
1210:"Are cast iron pans unsafe?"
973:"The Truth About Cast Iron"
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529:Ragsdale, John G. (2015).
504:Ragsdale, John G. (2015).
369:
462:, Russian cast-iron crock
330:An enameled cast-iron pot
1245:Cast iron pots and pans
476:List of cooking vessels
1110:America's Test Kitchen
978:America's Test Kitchen
448:America's Test Kitchen
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185:An American cast-iron
55:cooking when properly
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690:Cooking For Engineers
466:Cookware and bakeware
329:
184:
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1247:at Wikimedia Commons
766:Sherman, Elisabeth.
404:common misconception
372:Seasoning (cookware)
147:improve this article
901:The Washington Post
825:. February 24, 2021
747:on October 26, 2019
717:. February 16, 2010
639:. November 10, 2014
613:. November 13, 2014
586:Wall Street Journal
1154:. November 7, 2015
941:Clark, Christine.
332:
322:Enameled cast iron
253:non-stick cookware
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65:cast-iron cookware
41:
18:Cast iron cookware
1243:Media related to
774:. Food & Wine
554:Carroll, Louise.
540:978-1-55728-690-1
515:978-1-55728-690-1
481:Non-stick surface
427:, and those with
239:Blacklock Foundry
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851:. July 1, 2020
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316:thermal mass
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145:Please help
140:verification
137:
93:crepe makers
81:waffle irons
64:
42:
36:A cast-iron
29:
1215:Examine.com
637:Bon Appétit
611:Bon Appétit
408:coarse salt
302:and cakes.
97:deep fryers
73:dutch ovens
69:frying pans
63:. Types of
43:Heavy-duty
1255:Categories
1082:Wirecutter
492:References
435:, an iron
386:dishwasher
348:Le Creuset
187:Dutch oven
1266:Cast iron
1038:April 23,
560:The Times
390:detergent
366:Seasoning
356:Cousances
352:Descoware
296:cornbread
200:cauldrons
67:include
53:non-stick
49:cast iron
1195:12859709
1116:June 24,
1088:June 24,
952:July 18,
926:July 18,
880:July 18,
855:July 17,
829:July 17,
803:July 19,
454:See also
397:Cleaning
300:cobblers
250:aluminum
248:-coated
231:Griswold
101:tetsubin
77:griddles
57:seasoned
47:made of
45:cookware
1137:YouTube
947:Insider
425:Anemics
360:Druware
291:braised
283:searing
272:Surface
223:skillet
119:History
109:potjies
38:skillet
1193:
778:May 9,
751:May 9,
591:May 9,
565:May 9,
537:
512:
460:Chugun
358:, and
287:frying
246:teflon
235:Wagner
211:hearth
189:, 1896
113:karahi
111:, and
663:Vogue
437:ingot
1223:2018
1191:PMID
1160:2007
1118:2024
1090:2024
1062:2008
1040:2013
1014:2020
986:2020
954:2022
928:2022
921:CNET
882:2022
857:2022
831:2022
805:2021
780:2018
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