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((short description|Cookware valued for heat retention properties))
((Use mdy dates|date=December 2011))
[[File:Cast-Iron-Pan.jpg|thumb|upright=1.2|A cast-iron [[skillet]]]]

Heavy-duty [[cookware]] made of [[cast iron]] is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and [[non-stick surface|non-stick]] cooking when properly [[Seasoning (cookware)|seasoned]]. Seasoning is also used to protect bare cast iron from [[rust]]. Types of cast-iron cookware include  [[frying pan]]s, [[dutch oven]]s, [[griddle]]s, [[waffle iron]]s, [[flattop grill]]s,  [[panini press]]es, [[crepe maker]]s, [[deep fryer]]s, [[tetsubin]], [[wok]]s, [[potjiekos|potjies]], and [[karahi]].

==History==
((More citations needed section|date=February 2021))
[[File:Dutch Oven -McClures Magazine.jpg|thumb|upright=1.2|An American cast-iron [[Dutch oven]], 1896]]
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 ''pot'' came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire.<ref>((cite book |last1=Ragsdale |first1=John G. |title=Dutch Ovens Chronicled: Their use in the United States |date=2015 |publisher=The University of Arkansas Press |location=Fayetteville |isbn=978-1-55728-690-1 |page=1))</ref> Cast-iron [[cauldron]]s 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.

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 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 [[Abraham Darby I]] secured a patent in 1708 to produce,<ref>((cite book |last1=Ragsdale |first1=John G. |title=Dutch Ovens Chronicled: Their use in the United States |date=2015 |publisher=The University of Arkansas Press |location=Fayetteville |isbn=978-1-55728-690-1 |page=3))</ref> 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]].

Cast-iron cookware was especially popular among homemakers during the first half of the 20th century. It was a cheap, yet durable cookware. Most American households had at least one cast-iron cooking pan. Popular manufacturers included [[Griswold Manufacturing|Griswold]], which began production  in 1865, [[Wagner Manufacturing Company|Wagner]] in 1891, and [[Lodge (company)|Blacklock Foundry]] in 1896. The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.

Cast iron fell out of favor in the 1960s and 1970s, as [[teflon]]-coated [[aluminum]] [[non-stick pan|non-stick cookware]] 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 [[List of cast-iron cookware manufacturers]]. Others were absorbed by other cookware manufacturers.

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 daily use to the present day. They are also highly sought after by antique collectors and dealers.<ref>((cite web|last1=Carroll|first1=Louise|title=Skilled in skillets: Dentist's hobby forged in cast iron history|url=http://www.timesonline.com/news/20180418/skilled-in-skillets-dentists-hobby-forged-in-cast-iron-history|work=The Times|access-date=9 May 2018))</ref> Cast iron has also seen a resurgence of its popularity in specialty markets. Through [[cooking shows]], celebrity chefs have brought renewed attention to traditional cooking methods, especially the use of cast iron.<ref>((Cite news|last1=Park|first1=Eleanore|title=Eat Joyfully, and Other Wise Advice form Nigella Lawson|url=https://www.wsj.com/articles/eat-joyfully-and-other-wise-advice-from-nigella-lawson-1523558251|journal=Wall Street Journal|access-date=9 May 2018|date=2018-04-12))</ref> In the 2010s, small startup companies began producing cast-iron cookware designs for specialty cooking markets.

== Surface ==
===Bare cast iron===
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 stews or [[Braising|braised]] dishes.<ref>((cite web | title=Love Your Pan: What to Cook (and What Not to) in a Cast Iron | website=Bon Appétit | date=November 13, 2014 | url=https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-use-a-cast-iron-skillet | access-date=2019-09-16))</ref> 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 include baking, for instance for making [[cornbread]], [[Cobbler (food)|cobblers]] and cakes.((Cn|date=March 2021))

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 transferred into the oven, pan and all, to finish baking.<ref>((cite web | title=50 Cast-Iron Skillet Recipes | website=Bon Appétit | date=November 10, 2014 | url=https://www.bonappetit.com/recipes/slideshow/cast-iron-skillet-recipes | access-date=2019-09-16))</ref> 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 ((convert|400|°F|°C|abbr=on|sigfig=1)) or more.((Cn|date=March 2021))

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.<ref>((cite web | title=A Cast-Iron Skillet Is the Only Kitchen Tool You Need | website=Vogue | date=2014-04-21 | url=https://www.vogue.com/article/cast-iron-skillet-is-the-only-kitchen-tool-you-need | access-date=2019-09-16))</ref> Cast iron has a higher [[heat capacity]] than copper but a lower heat capacity than stainless steel or aluminum.<ref>((cite web | last=Chu | first=Michael | title=Common Materials of Cookware - Equipment & Gear | website=Cooking For Engineers | url=http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware | access-date=2019-09-16))</ref> 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 pans being capable of storing more heat longer than copper, aluminum, or stainless steel pans.<ref>((cite web | title=Heavy Metal: the Science of Cast Iron Cooking | website=Cooking Issues | date=2010-02-16 | url=http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/ | access-date=2019-09-16))</ref>  Slow heating over an appropriate sized burner (or in an oven) can lead to a more even temperature distribution.  Due to the [[thermal mass]] 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.

===Enameled cast iron===
[[Image:Lecreuset lamama-enzomari.JPG|thumb|An enameled cast-iron pot]]
Enameled cast iron is cast iron that has a [[vitreous enamel]] 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.<ref>((cite web|title=Use & Care: Enameled Cast Iron Use & Care|url=http://www.lodgemfg.com/use-and-care/caring-for-your-lodge-enameled-cookware|website=lodgemfg.com|access-date=9 May 2018|archive-date=October 26, 2019|archive-url=https://web.archive.org/web/20191026072300/http://www.lodgemfg.com/use-and-care/caring-for-your-lodge-enameled-cookware|url-status=dead))</ref> Enameled cast iron is excellent for slow cooking and drawing flavor from foods.<ref>((cite web|last1=Sherman|first1=Elisabeth|title=This Is Nigella Lawson's Favorite Cookware|url=https://www.foodandwine.com/news/nigella-lawson-favorite-cookware|website=Food and Wine|publisher=Food & Wine|access-date=9 May 2018))</ref> Furthermore, cadmium pigments used in the enameling process are resistant to temperatures of ((cvt|900|to|1280|C|F|order=flip|sigfig=2)) and can produce vibrant colors.<ref>((cite web|title=Why Use Enameled Cast Iron Cookware? (5 Reasons)|url=https://homecookworld.com/why-use-enameled-cast-iron-cookware-5-reasons/|website=Home Cook World|access-date=2021-07-19))</ref>

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 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.((Cn|date=March 2021))

Some popular brands of enameled cookware include [[Le Creuset]], [[Descoware]], [[Cousances]], and [[Druware]].

===Seasoning===
((main|Seasoning (cookware)))
A [[seasoned pan]] has a stick-resistant coating created by polymerized oils and fats.<ref>((Cite web |date=2021-02-24 |title=How to season a cast iron pan |url=https://www.popsci.com/season-cast-iron-pan/ |access-date=2022-07-17 |website=Popular Science |language=en-US))</ref> 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.<ref>((Cite web |date=2020-07-01 |title=The Science of Cast Iron Seasoning |url=https://www.lodgecastiron.com/cleaning-and-care/cast-iron/science-cast-iron-seasoning |access-date=2022-07-17 |website=Lodge Cast Iron |language=en))</ref> A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan.<ref>((Cite web |title=How Bad Is It Really to Cook in Cast-Iron Pans? |url=https://www.livestrong.com/article/279174-what-are-the-dangers-of-cast-iron-in-food/ |access-date=2022-07-18 |website=LIVESTRONG.COM |language=en))</ref> Enamel-coated cast-iron pans prevent rust but may need seasoning in some cases.<ref>((Cite news |title=Regular vs. enameled cast iron: How they compare for cooking and cleaning |newspaper=[[The Washington Post]] |url=https://www.washingtonpost.com/food/2021/04/26/cast-iron-enameled-seasoning-care/))</ref>

Experts advise against placing a seasoned pan in a conventional [[dishwasher]].<ref>((Cite web |last=Watsky |first=David |title=How to Clean a Cast-Iron Skillet (and How Not to) |url=https://www.cnet.com/home/kitchen-and-household/how-to-clean-cast-iron-skillet/ |access-date=2022-07-18 |website=CNET |language=en))</ref><ref>((Cite web |last=Clark |first=Christine |title=How to properly season a cast iron skillet at home |url=https://www.insider.com/guides/kitchen/how-to-season-cast-iron |access-date=2022-07-18 |website=Insider |language=en-US))</ref> While some food writers advise against all use of [[detergent]] for seasoned pans, tests by America's Test Kitchen found that small amounts of soap do not damage the seasoning.<ref name="ATK">((cite web |title=The Truth About Cast Iron |url=https://www.americastestkitchen.com/guides/cook-it-in-cast-iron/busting-cast-iron-myths |website=[[America's Test Kitchen]] |access-date=14 December 2020))</ref> Exposure to acidic foods, such as tomatoes, damages the seasoning and the cookware may need to be re-seasoned again over time.<ref>((cite web |last1=Chodosh |first1=Sara |title=Seasoning your cast iron pan isn't enough |url=https://www.popsci.com/season-cast-iron-pan/ |website=[[Popular Science]] |access-date=14 December 2020 |date=November 8, 2019))</ref> Though some writers recommend completely avoiding cooking acidic foods in seasoned pans, America's Test Kitchen found that cooking acidic foods for short periods of time had no noticeable effect.<ref name="ATK"/>

==Cleaning==
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 stiff brush.<ref>((cite web|url=http://www.lodgemfg.com/useandcare/seasoned-cast-iron|title=Use and care for Lodge Seasoned Cast Iron|access-date=April 23, 2013 |archive-url=https://web.archive.org/web/20130512045102/http://www.lodgemfg.com/useandcare/seasoned-cast-iron|archive-date=May 12, 2013|df=mdy))</ref> Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil.<ref>((cite web|url=http://whatscookingamerica.net/Information/CastIronPans.htm|title=Using and Caring For Your Cast-Iron Skillet|access-date=February 29, 2008|date=2015-08-08))</ref> A third approach is to scrub with [[coarse salt]] and a paper towel or clean rag.<ref name="Alton">((cite web|url=https://www.youtube.com/watch?v=PiQ0VOJmCbg|title=YouTube: Good Eats Episode 1 Pt.2 "Steak Your Claim"|website=[[YouTube]] ))((cbignore))((Dead Youtube links|date=February 2022))</ref>

==Health effects==
An [[American Dietetic Association]] 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 0.61&nbsp;mg/100&nbsp;g to 5.77&nbsp;mg/100&nbsp;g), while for other foods it increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86&nbsp;mg/100&nbsp;g.<ref>((cite web|url=http://whatscookingamerica.net/Information/IronCastIron.htm|title=Techniques for Restoring an old Cast-Iron Skillet|access-date=December 30, 2007|date=2015-11-07))</ref> [[Anemia|Anemics]], and those with [[iron]] deficiencies, may benefit from this effect,<ref>((cite journal|title=Food prepared in iron cooking pots as an intervention for reducing iron deficiency anemia in developing countries: a systematic review.|last1=Geerligs|first1=PD|last2=Brabin|first2=BJ|date=August 2003|journal=J Hum Nutr Diet|pmid=12859709|volume=16|issue=4|pages=275–81|doi=10.1046/j.1365-277x.2003.00447.x))</ref> which was the basis for the development of the [[lucky iron fish]], an iron [[ingot]] used during cooking to provide dietary iron to those with iron deficiency. People with [[hemochromatosis]] (iron overload, bronze disease) should avoid using cast-iron cookware because of the iron leaching effect into the food.<ref>((cite web | last=Patel | first=Kamal | title=Are cast iron pans unsafe? | website=[[Examine.com]] | date=June 8, 2016 | url=https://examine.com/nutrition/are-cast-iron-pans-unsafe/ | access-date=November 26, 2018))</ref>

Laboratory tests conducted by [[America's Test Kitchen]] found that an unseasoned cast-iron skillet leached significant iron into tomato sauce (10.8&nbsp;mg/100&nbsp;g) while a seasoned cast-iron pan leached only a small amount.<ref name="ATK"/>

==See also==
*[[Chugun (pot)|Chugun]], Russian cast-iron crock
* [[Cookware and bakeware]]
* [[List of cast-iron cookware manufacturers]]
* [[List of cooking vessels]]
* [[Non-stick surface]]
* [[Non-stick pan]]

==References==
((Reflist|30em))

==External links==
((Commons category inline|Cast iron pots and pans))

((DEFAULTSORT:Cast-Iron Cookware))
[[Category:Cooking vessels]]
[[Category:Cast iron|Cookware]]

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