Cast No Aspersions on Cast-Iron Cookware

Reader Contribution by Allan Douglas
Published on January 7, 2015
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Cast-iron cookware has fallen in and out of favor with the masses over the course of settling and developing the North American continent. Early on, cast iron was one of the few materials practical for cooking implements because of its non-toxicity and durability. But as steel and aluminum were developed the dance began. Today, it seems, cast iron is again enjoying a resurgence of popularity.

History of Cast Iron Cookware

Cast iron was developed during the 5th century B.C. in China. It was originally used to make ploughshares, pots and pagoda parts. Steel was more desirable for some of these uses, but was much more expensive so only the wealthy could afford it. In Europe, cast iron was not in use until the 15th century and its earliest uses were for cannon and shot.

Cast-iron cookware was developed in China during the Han Dynasty (206 B.C. to 220 A.D.). First used for salt evaporation, cast iron cauldrons and cooking pots became favored for their durability and ability to retain heat, which improved the quality of meals cooked in them.

Europeans favored the material as well because they tended to cook in pots hung in a hearth or fireplace. Once wood or coal fired stoves took over, the cookware began to change, but then the stoves were cast iron. These trends were reflected in early American homes as well. Cast-iron pots and pans were durable, easy to use, and heated well. Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast iron skillet.

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