Cast-iron cookware

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 cooking when properly seasoned.

Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.

In addition to Dutch ovens with three or four feet, which Abraham Darby I secured a patent in 1708 to produce,[2] 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.

Cast 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.

of the large selection of cookware that can be purchase from kitchen suppliers, cast iron comprises only a small[quantify] fraction.

[5] Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying potatoes or preparing stir-fries.

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.

The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning.

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.

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

[13] 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.

[25] 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.