A Cast Iron Primer

The Little Black Dress of the Kitchen

By: Jen O’Connor of Earth Angels Studios

Cast iron is like one of those ancient species, so ideally suited to its environment, that its need to evolve was forgone forever ago. It is one of the most versatile objects in any kitchen and can be used for everything from frying the perfect egg to baking a cake. Cast iron can take the heat on stovetop or oven, transferring from one to the other with aplomb! So, if you have a cast iron skillet, you could use it, and it would keep coming back from more. It just doesn't wear out; indeed many of them in active service have been on duty for more than 100 years. So, if you have a cast iron skillet in your kitchen, and you are not pressing this dedicated workhorse into service, you should be wondering just why not?

Cooking is a learning process—an art form that constantly absorbs the new. So many cooks are forever on the prowl for the new gadget, the more convenient appliance or a utensil that will make some task easier. In the hunt for the new, there are those among us that might just be guilty of setting aside a three or four pound cast iron pot for something more lightweight or easier to store. In the era of super non-stick surfaces and the age of anodized aluminum, cast iron may have been overlooked for commercially promoted brands and sleeker lines of cookware promising efficient and specialized attributes.

But, like all truly beautiful things, cast iron feels no threat. It has no need to waver from its perfection, and that little skillet will wait in quiet confidence for renewed appreciation by the cook who decides to use it. Fortunately for cast iron and its devotees, there's been a recent celebration of its merits among those who pursue slow living. In its versatility and simple charms, it appeals to cooks who treasure its humble beauty. Cast iron is affordable and versatile…it’s practical and durable…and the art of slow living celebrates these qualities. Like the little black dress that hangs in your closet just perfect for any occasion, cast iron stands at the ready to save the day by simply doing what it does best…cook like nothing else in your kitchen! 

Cooks love cast iron for what it does for them with regard to handling temperature. It does not heat evenly, but once it's hot, it stays hot and will cook something evenly by retaining the heat more consistently. As such, cast iron lends itself to baking and was fashioned into inset ovens as well as the tightly lidded pot—or Dutch oven—that we picture baking biscuits over a campfire. Conversely, on the stovetop, cast iron sears meats in a way no other cookware can.

Origins of the Alloy….

Cast iron has been around forever…well, almost forever. There are archaeological finds that date cast iron to 400 AD in China where the alloy was first made and used in the production of agricultural tools, architectural ornaments and pagodas, and some weapons. The knowledge of this metallurgy production, along with cast iron objects and tools, slowly made their way from Asia to other regions along trade routes. By the 1400s, cast iron was well ensconced as an alloy in Western Europe and was used widely in the production of household goods and weapons. Some cooking vessels were used in the early years of cast iron production, but it wasn’t until the 1700s that the cast iron “Dutch Oven” became the ubiquitous cooking pot.

That said, it's safe to say that in the past 300 years many kitchens had a cast iron skillet and a cast iron Dutch oven to manage the meals of the day and perhaps a cast iron oven—set into a chimney—for the baking. When the Europeans brought cast iron to the Americas during the colonization, the pots populated the hearths and homes of the early settlers and took them westward working their way one meal at a time. Cast iron has always been decidedly at home in the US. Over time manufacturers have added a glass enamel lining and coating to cast iron, and also made cast steel, but cast iron is much cheaper and its proletarian appeal warrants celebration!

Using cast iron…

Cast iron deserves a spot in everyone’s cabinets. And while it might get moved to the back of the shelf, its form and function will never go out of style. It’s durable—and it’s practically indestructible—but it asks for a few simple things to assure its functionality. After use, it should be washed with mild soapy water and dried, THOROUGHLY. If you really want it to love you forever, give it a quick swipe with oil on a paper towel and pop the pan back in a hot oven to dry it completely or heat it for just a bit on a burner so the oil will not go rancid. This preserves the seasoning.

You can’t put a cashmere sweater in the washing machine, and you can't put cast iron in the dishwasher. Period. If you do, the seasoning will be gone, and while you can "re-season" it, this can easily be avoided.

Find these US-made vintage lovelies for your kitchen…

Griswold and Wagner are the most sought after of the manufacturers of cast iron cookware. Griswold manufactured in Erie, PA from 1865–1957, and Wagner in Sidney, OH from 1891–1999, but the companies’ success waned in the late 1940s and continued to decline after these family businesses were bought and subsumed into a larger housewares brand. Griswold is usually marked, and it's easy to spot, with “Erie” or the well-known logo featuring a blocky cross in a circle logo on the bottom of pots. Wagner used a variety of logos—and sometimes none at all—so its provenance is more difficult to document. Pre-1890s cast iron may have what is called “gate marks” on the bottom—this slash mark is a remnant of the casting process.

Lodge—a company, based in TN has been making cast iron—and cast stainless steel—since 1896. They're a great option if you prefer new to vintage, and since 2002 they've been selling "pre-seasoned" pans…a game-changer in their appeal and capacity for immediate use. If a cast iron pan is not seasoned, there is time and patience involved with imparting the seasoning to the surface so that the pan can be used and a natural non-stick coating develops with use.