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However, 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 of cooking. Both terms referred to a vessel capable of withstanding the direct heat of a fire.Cast-iron cauldrons 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.Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle.Types of bare cast-iron cookware include panini presses, waffle irons, crepe makers, dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, karahi, flattop grills and griddles.In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast iron vessels.Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or if heated over an undersized burner.However, it has excellent heat retention properties.

The decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States.The Lodge Manufacturing company is currently the only major manufacturer of cast-iron cookware in the United States, as most other cookware suppliers use pots and pans made in Asia or Europe.Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking strong-flavored stews or braised dishes.Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. Most American households had at least one cast-iron cooking pan, and brands such as Griswold, which began manufacturing in 1865, Wagner Ware, which began manufacturing in 1881, and Lodge Manufacturing, which entered the marketplace in 1896 as Blacklock Foundry, all competed for market share.The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.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.In addition to Dutch ovens with three or four feet, which Abraham Darby 1 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.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 skillet.Many went out of business in the 1920s as seen in the List of cast-iron cookware manufacturers.Others were absorbed by other cookware manufacturers, such as the buyout of Griswold by Wagner in 1957, which was then purchased by the American Culinary Corporation.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 transferred into the oven, pan and all, to finish baking.In both Europe and the United States, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth or fireplace, and cooking pots and pans were either designed for use in the hearth, or to be suspended in a fireplace.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.




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