You don’t come at mama with a wooden spoon when she’s holding a cast iron skillet. ~Unknown
Well, that seems intuitively obvious. However, I did not know that this ubiquitous cookware (well, ubiquitous in southern kitchens) evolved from actual weapons. I know. I know. Maybe I should have made that connection. Here’s more detail for those of you who never considered what others have never questioned.
As with So Many Origins, It's Back to China
In his Research Gate article, Doru M. Stefanescu tells us that while other civilizations developed successful iron foundries before 722 B.C., it was between that year and 481 B.C. that China developed foundries to produce cast iron. The difference between iron and cast iron is their composition: the latter is an alloy that incorporates carbon. This creates a more durable tool with high heat retention, according to Stahl Kitchens. Well, it was more durable once they figured out sometime in the 5th century how to reduce the brittle quality sufficiently to produce agricultural tools such as adzes and hoes.
Backing up a bit regarding technology, and sourcing Science Direct, before iron was an option, armies used copper and bronze. Iron’s superior strength and durability, as well as availability (and accompanying lower cost), led to a switch in materials.
Where Cast Iron Started its Kitchen Usage
Almost all the research I uncovered about cast iron cookware included a CYA. So I will preface this by saying that my source (in this case, Webstaurant Store) believes the Chinese began to create cast iron cookware around 220 A.D., Not sure why they waited so long to make the production transition from ag and war to the kitchen, but the wait was even longer for Europe. Cast iron did not become commonplace on that continent until the 16th century. Soon after, Abraham Darby developed a sand casting method (similar to what we use now), and cast iron cookware boomed.
Colonists brought their cookware with them, knowing intuitively that neither Red Robin nor Uber Eats would be an option when they arrived. Some of their cast iron may have had rounded bottoms, perhaps with feet or metal handles, that facilitated removal from the fireplace with a hearth crane. New phrase? For me, too, but it turns out I’ve seen them in historic homes many times. Structures in the 18th century often had a metal arm installed inside the firebox in such a way that it could swing out toward the room. This facilitated the movement of a large pot from its location directly over the open flame. Field Company, a cookware manufacturer, explains that once cookstoves became standardized with flat surfaces, the pans’ designs followed suit, featuring flat-bottomed surfaces. No need for open-flame accessories, cranes, or pots with feet.
Still Good in the Kitchen--and Elsewhere
Fast forward even more decades, and cast iron fell out of favor, to some degree. The introduction of lighter aluminum pans and Teflon-coating, which was low maintenance, contributed to the reduction in the use of cast-iron pans. But over the last 10-15 years, cast iron has been coming back. Per Webstaurant there are multiple reasons to use cast iron:
- Durability – better than many other options, lasting through generations.
- Non-stick properties – improve over time, assuming the item is seasoned properly.
- Chemical-free cooking – with no flaking of synthetic coatings. Note that people who have the hereditary condition hemochromatosis might have an issue with iron absorption from these pans. That constitutes approximately .00001% of the non-Hispanic white U.S. population.
- Recyclable – won’t contribute to a landfill.
- Versatility – perfect for baking, frying, and roasting.
Yes, it’s heavy. Literally, in the literal sense of the word. My Lodge frying pan (with the lid on) weighs in excess of nine pounds. But I’ve made pizza in it, homemade hash browns, bacon, fried squash, and cornbread. It’s a heavyweight in more ways than one. “But, it’s high maintenance,” you say? I do handwash my cast-iron pans and dry them immediately. I do the same for my hex-clad and my better-than-dollar-store knives. “But it retains heat forever.” Yes, that’s one reason I like it.
Cast iron can take any cooking conditions you want to throw at it. On the cooktop? Good to go. On the grill? Yup. In the middle of a campfire? Absolutely. Want to create an oven outside? Bury your cast iron (lidded, of course) in hot coals. According to Lodge, and its manufacturer should know, their cast iron pans can tolerate temps up to 650•. You can’t create a cooking environment that cast iron can’t handle. All that said, I don’t see a credible downside, but go ahead. You might come up with reasons I can’t counter, but I doubt it. On second thought, don’t waste your breath. Talking me out of my affection for my cast-iron pans is a hopeless task. Just back away.
I love cast iron and bake cornbread in a 120 year old, family hand-me-down skillet. But what I’m most impressed about in your research is the plural of the word “adze”. But I’m going to need you to pronounce it for me!
Lucky you! What a joy to have tools that have been passed down for generations. As to the adze business, I had to research the plural. And then the pronunciation. It wasn’t what I thought it would be.
Seventh century Chinese alchemists also invented gunpowder. It is ironic that they brought forth something that over time resulted in immeasurable death and destruction, while searching for an elixir for immortality.
I take your point, but the Chinese also gave us fireworks and innumerable other inventions. The desire death and destruction bit is a sad state of humanity, but a small bit, I believe.
Cast iron skillets make great applesauce.
Ah. Now I know where to go for homemade applesauce!