In Part 1 of this series on cast iron, we learned that cast iron is an alloy of iron, carbon, and other elements that are melted together and cast into a mold to cool. There are different types of cast iron; each with its own characteristic properties developed using different ratios of additives and cooling methods. These chemical composition and structural differences that occur during cooling give each type its own set of characteristics.

In this entry, we will focus specifically on cast iron cookware, which is generally made from gray cast iron. Humans have been using cast iron to form cooking implements since ancient times. Archaeological evidence from China shows that cooking bowls and pans were being produced as early as 475 BC. They found that, though the melting point of pure iron is 1538 degrees C. Ancient metallurgists didn't have the technology to reach that temperature in their furnaces. Instead, they used iron ores that resisted liquefaction when heated, but instead formed a bloom that could be hammered and worked to remove impurities. This became known as wrought iron. Later, they found that mixing their ore with charcoal before heating resulted in a thick metallic liquid that could be poured into molds. This became known as cast iron.

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Cast Iron Cookware In America

Before the invention and widespread popularity of the range stove, most early Americans did their cooking over an open flame in a hearth. Often times, this involved hanging a cast iron dutch oven over the fire or sitting it atop the burning coals. Another popular cast iron cooking implement was the cast iron spider. (Not to be confused with this spider skillet that's apparently worth 8,000 bucks!) Instead of a pot with a hanger, a cast iron spider was a frying skillet with a handle that had legs protruding from its bottom. It was designed to sit with the legs holding it up over the fire.

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Then, as the range stove became popular, the design of cast iron skillets began to change. Instead of having legs on the bottom to hold the piece above a fire, we began to see the flat-bottom skillets that we are familiar with, today.

Modern VS Vintage Cast Iron

For cast iron collectors, the word "vintage" carries a lot of weight. Vintage cast iron refers to cookware that was manufactured before 1957, before automated machines became prominent in cast iron production. This is also about the time when US companies began to mark their products as "Made In America", so as a general rule, a true "vintage" skillet will lack that marking. Prior to 1957, there were just a handful of companies that dominated the market:

Griswold Manufacturing

Griswold Manufacturing was the first American company to produce cast iron cookware. They started out in the 1860s making cast iron door hinges; but by the 1870s, they had expanded their business to include making skillets and other cooking implements under brands such as Selden & Griswold, Erie, Griswold's Erie, Griswold, Victor, Iron Mountain, Good Health, Best Made, Merit, and Puritan. They were known world wide for making quality cast iron products, but in 1957 they sold out to cast iron competitor, Wagner. Today, the Griswold brands are some of the most sought cast iron pieces by collectors, with some being valued in the thousands of dollars!

Birmingham Stove & Range Co.

Birmingham Stove & Range opened up shop in 1902. They produced a full line of cookware under the brand names Red Mountain, Century, Pioneer, and Lady Bess. Original production continued up until 1989 when they sold their machinery to another company who continued making cast iron pieces under the Birmingham Stove & Range name. Then, in 1993, the company was forced to file for bankruptcy and give up their patterns to another cast iron company, Lodge Manufacturing Company.

Wagner Manufacturing Company

Wagner Manufacturing Company was founded in 1891. By 1913, they were distributing cast iron and aluminum products worldwide. They produced cookware products under the brand names Wagner Ware, National, Long Life, Magnalite, Wardway, Ward's Cast Iron up until 1959 when they sold the rights to all of their products, including those purchased from Griswold in 1957, to Textron inc.

Other Companies

You may also find some a few vintage pieces of cast iron out there from a few other companies such sd Sidney Hollow Ware Co. (1886-1897), Wapak Hollow Ware Co. (1903-1926), Vollrath Manufacturing Co. (1884-1960s), Lodge Manufacturing Co. (1910-Present), and others.

Benefits And (Possible) Dangers Of Using Cast Iron Cookware

I've always heard people (especially old timers) extol the benefits of cooking in cast iron. "You just don't get the same flavor in today's pans," they say. So, I wasn't surprised to read about the benefits of using cast iron. However, I had never thought about the possible dangers.

Why You Should Cook With Cast Iron

My main reason for wanting to cook my family's food in cast iron is that it can be seasoned to a virtually non-stick surface without the use of Teflon or other man made chemicals. Under the right circumstances, Teflon is said to be safe. Supposedly, even those pieces of nonstick surface that flake off into your food when the pan is scratched are perfectly safe. However, if you overheat your pan, the Teflon coating may begin to volatilize. These fumes are dangerous and can cause respiratory problems known as Teflon flu. They may be especially harmful to birds and household pets. While cast iron may never be as nonstick as Teflon, a well seasoned skillet can be close enough that even a fried egg won't stick to it.

Cast iron skillets also cook differently compared to aluminum, stainless steel, or copper pans. Cast iron cookware is often times heavier and bulkier than more modern steel pans, giving it a higher heat capacity. In other words, it takes longer for it to heat up, but it also takes longer for it to cool down. So, you can dump in a whole bunch of those cut up potatoes you wanted to fry before the temperature of the pan drops too much. This same property makes cast iron an excellent choice for searing a thick, juicy steak.

Its black coating also gives cast iron also has a higher emissivity rating than shinier metals. When cooking in a stainless steel pan, you are mostly just cooking the surface of the food that is in direct contact with the metal. It doesn't radiate heat very effectively. However, cast iron does. When cooking on a cast iron skillet, you are cooking through the food instead of just the surface.

But, you should be aware that cast iron skillets don't tend to heat very evenly. They tend to form hot spots directly over the burner while remaining cooler on the sides. It seems that the best way to cook with cast iron is to pre-heat the skillet (either in the oven or on the stove top), add your food and turn the heat down, and allow the high heat capacity and emissivity to do their thing.

Why You Shouldn't Cook With Cast Iron

While you may not hear this from most cast iron enthusiasts, cast iron may not be the best option for all people or all recipes. For example, cooking acidic foods like tomato sauce can cause iron from the pan to leach into the sauce. Not only can this affect the flavor, but for some people, it can lead to a possibly life threatening disease called hemochromatosis.

Hemochromatosis occurs when your body absorbs too much iron and can't get rid of it. The excess iron can end up being deposited in your joints, liver, or other organs and causing damage. Cooking in cast iron is known to raise the iron levels in most foods that are prepared in it; some a lot more than others. So, if you suffer from hemochromatosis or need to watch your iron intake for other reasons, it may be best for you to avoid using cast iron. On the other hand, if you suffer from an iron deficiency or anemia, cooking in cast iron may be helpful.

Other Risks Of Cooking With Cast Iron

There are other things to keep in mind when using cast iron cookware. For example, most modern cookware has a heat resistant handle to use when picking up the pan; however, a cast iron handle is made of cast iron! It gets just as hot as the rest of the pan. So, you have to be a bit careful; especially if you have small children around.

Cast iron skillets also tend to be bulkier and heavier than their stainless steel counterparts. Drop a big skillet on your foot from about waste height, and it might end up in a cast!

Finally, a risk that I never would have thought of on my own. If you get used cast iron skillets from yard sales or flea markets, you have no way of knowing where it has been or what it was used for. In my research, I ran across several warnings about lead contamination. At first, I couldn't figure out why there would be any lead in a skillet, but as I dug deeper, it began to make more sense. You see, some of the cast iron out there is over a century old! We're talking about a time when most folks didn't just run down the road to the store for every little need. They took care of things on their own, and one of the things they had to take care of was procuring ammunition for their guns. I am reminded of the scene in the movie The Patriot when Benjamin Martin is melting down his son's lead toy soldiers to cast bullets. While not common, it is entirely possible to end up with a piece of cast iron that was once used to melt lead. If that's the case, then that piece is likely contaminated and should be destroyed. So, if you are getting your vintage cookware from an unknown or untrusted sources, you should be sure to test it for the presence of lead.

In Conclusion

Cooking with cast iron has a long and cherished history here in America, and I find it amazing that there are still pieces floating around today that were being used over a century ago! For many, the history alone is alluring enough to draw them into the world of cast iron. However, there are also those who choose to use cast iron because of the way it cooks food. There are definitely certain applications that a good ol' fashioned cast iron skillet is perfect for. However, do your research before making the decision to use it. There are certain conditions like hemochromatosis that could make it harmful to you.

But, if you decide to get out there and find yourself a good vintage cast iron skillet to use, then you'll want to stay tuned to part 3 of the series where we'll explore a few different techniques for restoring an old piece back to usable condition. Stay Tuned!!