Frypan Unlike many products that began in the Americas and then moved their manufacturing overseas, Lodge Cast Iron still manufactures the bulk of their products in the United States. In , Joseph Lodge built a foundry in South Pittsburg, Tennessee and began manufacturing cast iron skillets, griddles and dutch ovens. That company grew into one of the largest and finest manufacturers of cookware today. The company is still family-owed too, which is a major accomplishment in this age. Lodge has worked hard over the past decades to eliminate waste and environmental hazard from their operation and has developed new recycling methods within the plant and adopted a new smelting method that has reduce their waste output from a large quantity to a small one. Lodge is committed to working with their community to make South Pittsburg a better place to live Over the years the company has operated, Lodge has developed precision formulas and molds that will produce only the highest quality cookware. The pursuit of quality has been relentless and it has resulted in a line of durable, even heating cast iron dutch ovens, skillets and griddles that are legendary in quality.
Dating Wagner Cast Iron
Go to our new site: We have a free eBook to help you find the date of your Wagner. Seasoning cast iron is a process and it is literally the foundation on which you cook your food. It is critically important to prolong the longevity of your cookware and protects it fromt the elements, namely moisture. If you ask 5 cast iron enthusiasts how to season cast iron, then you will probably get six answers.
And, if you ask the right person, he or she may have six answers all on their own!
Cast iron cookware is also one type that we actually manufacture in the United States, thanks to Lodge. We’ve tried out lots of their products before, but today wanted to turn to another producer, Old Mountain. Despite the name, it appears that the production is in China, but we still wanted to give it a fair shake.
Read the Current Issue Subscribe Digital Iron Age While much has changed in the kitchen in the last years, cast-iron cookware endures. Nearly fifty years of elegant urban living had accumulated in the attic and basement, and Mary told me to poke around for things we might want for our new home. Sterling silver cake combs and crystal champagne coupes aside, the items I most coveted were in her collection of Le Creuset cookware.
Some of it was new, with yellowed paper tags still attached. It seemed extravagant and grown-up, sort of like asking for a BMW for your sixteenth birthday. The iconic enameled cast-iron cookware seemed to say that a Viking range and Sub-Zero fridge could not be far behind. Staub, another French company, followed in the mid s with its clever trademark innovation in lids dotted with spikes on the inside to promote self-basting.
Meanwhile, across the pond, the last sputtering of the Industrial Revolution was giving way to a deeply American sense of pride in manufacturing. Joseph Lodge founded the Blacklock Foundry in South Pittsburg, Tennessee, producing cast-iron home goods such as tea kettles, clothing irons, and a cast-iron skillet with a signature teardrop handle and pour spout to the side.
The design has not changed since, though the company has added new lines, including colorful enamels and preseasoned models. A high-quality cast-iron skillet can cook family recipes for generations. And a business that puts its people first is more likely to endure. It was only a matter of time, of course, before the craft-brew-drinking crowd discovered cast-iron cookware.
FINEX, based in Portland, Oregon, exudes small-scale integrity with their trademark eight-sided skillets and coiled stainless steel handles.
Best Cookware Sets
Cast-iron skillets, pots, and Dutch ovens are enjoying a surge in popularity among cookware users all across America, and no wonder: It’s no longer just for the camper or cowboy — today, it’s a staple piece of cookware in any kitchen helmed by a cook who loves good food. Lodge Cast Iron Nation provides recipes curated from Lodge’s very own network of high-profile chefs and cast-iron cookware fans from around the country. Focused on American regional cuisine, it’s packed with a diverse array of recipes — everything from appetizers to desserts and everything in-between.
If you’ve had your cast iron skillet for a while, chances are it needs to be reseasoned—meaning it needs to be recoated to create a stick-resistant surface and guard against rust.
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. December An American cast-iron Dutch oven , Bare cast-iron vessels have been used for cooking for over two thousand years. In Europe, 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 designed for use in the hearth.
This meant that all cooking vessels had to be designed to be suspended on, or 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 up in the fireplace. In addition to Dutch ovens , which were developed with the onset of the Industrial Revolution , a commonly used cast-iron cooking pan called a spider had a handle and three legs used to stand up in the coals and ashes of the fire.
Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet. Cast-iron cookware was especially popular among homemakers and housekeepers during the first half of the 20th century. Most American households had at least one cast-iron cooking pan, and brands such as Griswold and Wagner Ware were especially popular.
Although those companies folded in the late s and the brands are now owned by the American Culinary Corporation, Wagner and Griswold cast-iron pots and pans from this era continue to see daily use in the present day; they are also highly sought after by antique collectors and dealers.
How to Restore Rusty and Damaged Cast Iron Skillets and Cookware
There are more brands and materials than ever, with non-stick surfaces and unusual styles and colors. It stays warm, and heats evenly, and is very sturdy. Cast iron cookware is also one type that we actually manufacture in the United States, thanks to Lodge. Despite the name, it appears that the production is in China, but we still wanted to give it a fair shake. And they have a long line of classic items, from skillets to dutch ovens.
What a cast-iron cookware and 4-digit product numbers and saw a big role in cast iron skillet. Because of cast iron? Shell edge pieces date on lots of many griswold mfg. Matthew griswold cast iron skillet in the lodge stop producing smooth finished pieces of old is in smelting.
After running this site for several years, many similar questions arise, useful links and general information have been posted on the FORUM. I thought I’d try to maintain this FAQ page and compile some of these “repetitive”, useful and important posts on this page as an archive. If you believe something else should be listed here, let me know. Thanks for supporting this site.
The heat ring is the small rim around the outside of the bottom of many usually earlier skillets and some other pieces. Its purpose is to raise the pan’s bottom slightly from the old wood range cooktop so as to equalize heat. Sometimes incorrectly called Smoke Ring, Fire Ring, or another name, none are correct since the heat ring has nothing to do with smoke or fire.
As soon as possible the full book of over pp. The given chapter is of immense importance. It is here translated from a Russian edition as well as from the Spanish. It is a complete material on its own.
Lodge Cast Iron Nation provides recipes curated from Lodge’s very own network of high-profile chefs and cast-iron cookware fans from around the country. Focused on American regional cuisine, it’s packed with a diverse array of recipes-everything from appetizers to desserts and everything in-between.
These are the best methods for stripping off old seasoning, getting rid of rust, and making old, damaged, and vintage cast iron skillets, pans, and cookware as good as new. A restored vintage piece of cast iron cookware, ready to be seasoned. Daniel Gritzer] Serious Eats has become a pretty great resource for cast iron cooking, thanks to some of the articles Kenji has written on the topic, from recipes to care and maintenance guides as well as some serious myth busting.
One of the wonders of cast iron is that it’s tough as nails, and can last for generations. For those looking to take their cast iron cooking to the next level, a nice piece of vintage cookware is a pretty sweet first step. It’s not that the vintage stuff is worlds better than the modern pans available today—the smoother finish characteristic of very old cast iron provides only marginally better non-stick properties.
But, for those of us nerdy enough to get excited about the details, vintage cast iron has a lot going for it.
Of course, there is no way that any period camp or chuck wagon would have this many culinary items in its arsenal but it is reasonable to assume that any of these items would be available at the time. Any of these items would be appropriate to any cooking situation pertaining to the Victorian era. We can now take some of the items from this list and apply them today’s re-enactment of ‘s food preparation.
Spice Box Spices were a rather valuable commodity during the s and s and were usually kept in a locked container. Spice safes were produced in a variety of styles ranging from small chests of drawers to large tins that contained a number of smaller tins that held the more popular spices of the time.
Lodge Cast Iron Nation provides recipes curated from Lodge’s very own network of high-profile chefs and cast-iron cookware fans from around the country. Focused on American regional cuisine, it’s packed with a diverse array of recipes — everything from 5/5(2).
Aster Carrick 08 Aug That sounds about right, I’m always having to re-purpose unsuitable items! If it has no handle, it would be perfect for pizza in a kettle barbecue – preferably a charcoal one. I heat mine with wood nothing too smelly or resinous and when it’s hot, put your pan in to heat. When that’s hot, drop your pizza in for about a minute and a half. It should be perfectly cooked after this short time.