3/15/2023 0 Comments Waterford colorcast frying panThe decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States. The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.Ĭast iron fell out of favor in the 1960s and 1970s, as teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. Popular manufacturers included Griswold, which began production in 1865, Wagner Ware in 1881, and Blacklock Foundry in 1896. Most American households had at least one cast-iron cooking pan. In addition to Dutch ovens with three or four feet, which Abraham Darby I 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.Ĭooking 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.Ĭast-iron cookware was especially popular among homemakers during the first half of the 20th century. 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 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, and cooking pots and pans were either designed for use in the hearth, or to be suspended within it. 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. Both terms referred to a vessel capable of withstanding the direct heat of a fire. 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. In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast iron vessels.
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