Dating wagner cookware

However, the durability and reliability of cast iron as a cooking tool has ensured its survival.

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Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or if heated over an undersized burner.

However, it has excellent heat retention properties.

By the end of the 20th century, Lodge Manufacturing was the only remaining manufacturer of cast-iron cookware in the United States.

Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction.

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

Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs.

In both Europe and the United States, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth or fireplace, and cooking pots and pans were either designed for use in the hearth, or to be suspended in a fireplace.

Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand in the coals.

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

Furthermore, pigments used in the enameling process can produce vibrant colors.

The Lodge Manufacturing company is currently the only major manufacturer of cast-iron cookware in the United States, as most other cookware suppliers use pots and pans made in Asia or Europe.

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