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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 Vollrath Company was founded in 1874 in Sheboygan, Wisconsin, by Jacob J. Vollrath. The company manufactured porcelain enameled pots, pans, plates, cups and other kitchenware by coating cast iron with ceramic glaze, and Vollrath received a patent on "speckled" enameled glaze for household utensils in 1889.
Tava – a large flat, concave or convex disc-shaped frying pan (dripping pan) made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in South, Central, and West Asia, as well as in Caucasus, for cooking a variety of flatbreads and as a frying pan. Gamasot – a big, heavy pot or cauldron used for Korean cooking ...
In Eastern Europe, but mostly in Russia, a chugunok is a cast-iron pot used in a modern oven or in a traditional Russian oven, hearth, or a campfire. A chugunok is used in a variety of cooking methods, including high temperature cooking, low-temperature cooking, thermal cooking, slow cooking, smothering, roasting, baking, braising, and stewing.
Griswold "slant logo" cast-iron skillet, manufactured approximately 1915 Griswold "small logo" cast-iron skillet, manufactured between 1940 and 1957. Griswold cast-iron pots and pans, skillets, dutch ovens, and other kitchen items had a reputation for high quality, and they are well known to antique collectors and sellers. The easily recognized ...
A potbelly stove is a cast-iron, coal-burning or wood-burning stove that is cylindrical with a bulge in the middle. [1] The name is derived from the resemblance of the stove to a fat person's pot belly. Potbelly stoves were used to heat large rooms and were often found in train stations or one-room schoolhouses. The flat top of the stove allows ...
Grey cast iron is characterised by its graphitic microstructure, which causes fractures of the material to have a grey appearance. It is the most commonly used cast iron and the most widely used cast material based on weight. Most cast irons have a chemical composition of 2.5–4.0% carbon, 1–3% silicon, and the remainder iron.
Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. [ citation needed ] Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking.