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2. Wrought iron - Wikipedia

   en.wikipedia.org/wiki/Wrought_iron

   Wrought iron is an iron alloy with a very low carbon content (less than 0.05%) in contrast to that of cast iron (2.1% to 4.5%). It is a semi-fused mass of iron with fibrous slag inclusions (up to 2% by weight), which give it a wood-like "grain" that is visible when it is etched, rusted, or bent to failure.

3. Lehman's Hardware - Wikipedia

   en.wikipedia.org/wiki/Lehman's_Hardware

   Lehman's also deals in replacement parts for many of their products, tracking them down from individual manufacturers, or at times reverse engineering them. When there is a lack of manufacturers for needed parts, they often obtain the casting parts and hire out the work, or do the manufacturing themselves, frequently without regard to profit. [11]

4. Lodge (company) - Wikipedia

   en.wikipedia.org/wiki/Lodge_(company)

   In 2002, Lodge became the first cast-iron cookware manufacturer to season their products in the foundry. [6] [7] In 2013, Lodge started their carbon steel cookware line making high-quality carbon steel cookware. [8] Lodge introduced a line of enameled cast-iron cookware in 2005; this was to match the ability of European manufacturers' abilities.

5. Bessemer process - Wikipedia

   en.wikipedia.org/wiki/Bessemer_process

   The Bessemer process was the first inexpensive industrial process for the mass production of steel from molten pig iron before the development of the open hearth furnace. The key principle is removal of impurities from the iron by oxidation with air being blown through the molten iron. The oxidation also raises the temperature of the iron mass ...

6. Peg leg - Wikipedia

   en.wikipedia.org/wiki/Peg_leg

   By the late 19th century, prosthetics vendors would offer peg legs as cheaper alternatives to more intricate, lifelike artificial legs. [3] Even as vendors touted advantages of more complicated prostheses over simple peg legs, [3] according to a contemporary surgeon, many patients found a peg leg more comfortable for walking. [4]

7. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have varying definitions for cuts of meat and their names, and sometimes the same name is used for different cuts.