When did cast iron cookware come out?

How to Clean Stainless Steel Pans & Cookware

When it comes to types of cookware, stainless steel is a common choice for commercial kitchens because it&#;s durable and non-reactive with acidic foods like tomato sauce. Even though stainless steel is touted as being non-corrosive, without proper cleaning and care, it can still become pitted or rusted. Follow our guide for cleaning your commercial stainless steel pots and pans to keep them in the best shape possible. Shop Cleaning Sponges Click below to learn how to clean stainless steel pots and pans: How to Clean Burnt Food off Stainless Steel Pans How to Clean Discolored Stainless Steel Pans General Care for Stainless Steel Pans Tips for Cleaning Stainless Steel Pots The key to maintaining your stainless steel cookware is to avoid scratches, scrapes, and deposits of chlorides from cleaners, hard water, or salt. Follow these cleaning tips: Use the Right Tools - Always use a non-abrasive or &#;stainless steel approved scrubber&#;. Stay away from mechanically abrasive scrubbers like steel wool or wire scrubbers. When stainless steel is scratched, it becomes vulnerable to corrosion. Scrub with the Grain - Stainless steel has polish lines that look similar to grain lines. Always scrub parallel with the polish lines. Avoid Chlorides - Exposure to chlorides over time can result in stainless steel becoming pitted, which makes the surface vulnerable to rust and corrosion. Chlorides are present in salt, hard water, and chlorinated cleaners. How to Clean Burnt Food off Stainless Steel Pans For routine cleaning of your stainless steel cookware, dish soap will work just fine. But what do you do if the pan has become scorched with burnt food? Follow these methods for removing burnt food from stainless steel pots and pans. Use a Commercial Cleaner Before trying any other method, reach for a gentle but effective commercial cleaner like Barkeeper&#;s Friend. These cleaners are designed to clean without scratching or damaging stainless steel surfaces. If you're removing burnt food or scorch marks, the powdered formula works best. Follow these steps: Moisten: Wet the pan, making sure to saturate the burnt food. Add Cleaner: Sprinkle the cleaner onto the bottom of the pan to form a paste. Scrub: Scrub the paste into the scorched food with a non-abrasive scrubber or soft cloth. Rinse: Rinse the pan with clean water. Repeat: If the burn marks are still present, repeat the steps. Note: For stubborn burn marks and carbon build-up, you may need to use a more powerful cleaner like Carbon Off. Remove Burnt Food with Boiling Water Boiling water is a simple cleaning solution when you don't have any commercial cleaners on hand. The heat from the water helps to loosen the leftover food from your pot, making it easier to remove. When using the boiling water method, follow these steps: Scrub: Begin by scrubbing away as much food as possible with a non-abrasive scrubber. Add soap: Fill the pot or pan with water and a bit of dish soap. Submerge food: For this method to work, you must ensure the stuck-on food is completely submerged. Boil: Bring the water to a boil and let it simmer for a few minutes. Remove from heat: Remove the pot from the burner and let it cool. Scrape food: The food should be loosened enough to scrape with a spatula. Repeat: If this method doesn't work, repeat the process or try one of the techniques below. Remove Burnt Food with Vinegar and Baking Soda For this method, you&#;ll need two common cleaning ingredients: vinegar and baking soda. Vinegar is an effective cleaning solution for stuck-on foods thanks to its acetic acid content, which helps break down tough food particles. Add water: Fill the bottom of your pot or pan with water, enough to cover the stuck-on food. Boil: Once the pot or pan has been filled with water, add 1 cup of vinegar and bring water to a boil. Remove from heat: Once boiling, remove from the heat and add in 2 Tbsp. of baking soda. Mix: Briefly mix together and empty the pan. Scrub: Use a non-abrasive sponge or scrubber to rid the pan of any remaining food particles. How to Clean Burnt Stainless Steel Pans Burnt food or carbon buildup that is heated up repeatedly can turn into stubborn burn marks that are more difficult to remove. Getting rid of burn marks on the inside and outside of a cooking pot requires a little more elbow grease. Removing Burn Marks with Baking Soda You most likely have everything you need in your kitchen to clean away burn marks with baking soda. For this method, start by making sure the pan is completely dry. Flip the pan over and sprinkle baking soda evenly over the bottom of the pan. Use a dry cloth to rub the baking soda into the burn marks. You can add a small amount of water to the baking soda to make a paste if you&#;d prefer. Once you&#;re satisfied, rinse off any excess baking soda and dry. Removing Burn Marks with Baking Soda and Dish Soap If you have gentle dish soap on hand, simply make a paste using dish soap and baking soda. Apply the paste to any affected areas and leave it on for several hours. When you&#;re ready, simply wash thoroughly and dry as normal. Removing Burnt Oil with Soda If you&#;re wondering how to clean burnt oil from stainless steel pans, soda may be a surprising answer. This method works well on sticky, stuck-on substances like caramel as well, thanks to cola&#;s acidic properties. Below, we've included a list of steps to help you remove burnt oil from your stainless steel pots and pans using soda: Add cola: Pour enough cola into the pan to cover burnt areas. Let soda simmer: Bring the soda to a gentle simmer. Remove heat: Once simmering, remove from heat and use a spatula to scrape away burnt oil or other burnt-on substances. Back to Top How to Clean Discolored Stainless Steel Pans Even though it's called stainless steel, your stainless steel cookware could become stained over time. Here are a few simple methods for restoring the shine of your stainless steel cookware. Removing Discoloration with Vinegar Vinegar is an effective ingredient for ridding your pan of any unsightly discoloration typically caused by overheating. Simply wash your pan with vinegar and rinse with water to remove discoloration. Additionally, vinegar can be used to rid your pan of white calcium build-up stains. Make a mixture of one part vinegar to three parts water and boil in the affected pot or pan. Allow the mixture to cool, empty the pan, and wash as normal. Removing Discoloration with Tomato Sauce If you happen to have tomato sauce left over in your kitchen, try using it to remove discoloration from your stainless steel pots and pans. The acidity from the tomatoes is effective at eliminating discoloration. Follow these steps to use tomato products to fix the discoloration on your stainless steel cookware: Add tomato sauce: Fill the pot or pan with tomato sauce or crushed tomatoes until the affected areas are completely submerged. Simmer: Allow the sauce to simmer gently for about 10 minutes, adding water if necessary. Empty the pan: Remove the sauce and rinse the pan clean. You can also leave the tomato sauce in the pan overnight without simmering. General Care for Stainless Steel Pans Once your favorite pans are shining like new, follow these general care tips: Prevent water spots by always drying pans immediately after washing. To remove water spots, dampen your pan and rub it down with a moist sponge and baking soda. Avoid cleaning methods that recommend using salt. Repeated cleaning with salt or salt water can lead to pitting in stainless steel. Cold food is more likely to stick to the pan. Bring meats and refrigerated foods to room temperature before adding them to the pan. Avoid using cold water on a hot pan because it can result in warping and disfiguration. Steel wool and other harsh scrubbers or cleaners can scratch stainless steel surfaces. Back to Top Stainless steel pots and pans offer high-quality conductivity and heat distribution. This makes them a popular choice for commercial kitchens. And when it comes to keeping them clean, these simple tips and tricks can help your oldest pots and pans regain their original shine.

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Cookware valued for heat retention properties

Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi.

History

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 term pot came into use in . Both terms referred to a vessel capable of withstanding the direct heat of a fire.[1] Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals.

In 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, and cooking pots and pans were either designed for use in the hearth, or to be suspended within it. 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. In addition to Dutch ovens with three or four feet, which Abraham Darby I secured a patent in to produce,[2] a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace.

Cooking pots and pans with legless, flat bottoms came into use 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 during the first half of the 20th century. It was an inexpensive, yet durable cookware. Most American households had at least one cast-iron cooking pan. Popular manufacturers included Griswold, which began production in , Wagner in , and Blacklock Foundry in . The 20th century also saw the introduction and popularization of enamel-coated cast-iron cookware.

Cast iron fell out of favor in the s and s, as teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens. The decline in daily use of cast-iron cookware contributed to the closure of nearly all the iron cookware manufacturers in the United States. Many went out of business in the s as seen in the List of cast-iron cookware manufacturers. Others were absorbed by other cookware manufacturers.

Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival. Cast-iron pots and pans from the 19th and 20th century continue to see daily use to the present day. They are also highly sought after by antique collectors and dealers.[3] Cast iron has also seen a resurgence of its popularity in specialty markets. Through cooking shows, celebrity chefs have brought renewed attention to traditional cooking methods, especially the use of cast iron.[4] In the s, small startup companies began producing cast-iron cookware designs for specialty cooking markets.

Surface

Bare cast iron

Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes.[5] 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. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.[citation needed]

Most bare cast-iron pots and pans are cast as a single piece of metal, including the handle. This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking.[6] Likewise, cast-iron skillets can double as baking dishes. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of 400 °F (200 °C) or more.[citation needed]

Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner.[7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum.[8] However, cast iron is denser than aluminum and stores more heat per unit volume. Additionally, cast-iron pans are typically thicker than similar sized pans of other materials. The combination of these factors results in cast-iron pans being capable of storing more heat longer than copper, aluminum, or stainless steel pans.[9] Slow heating over an appropriate sized burner (or in an oven) can lead to a more even temperature distribution. Due to the thermal mass of cast-iron utensils, especially heavy duty pots and pans, they can retain heat for a long time, and continue cooking food after the heat source has been removed.

Enameled cast iron

Enameled cast iron is cast iron that has a vitreous enamel glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning.[10] Enameled cast iron is excellent for slow cooking and drawing flavor from foods.[11] Furthermore, cadmium pigments used in the enameling process are resistant to temperatures of 1,700 to 2,300 °F (900 to 1,280 °C) and can produce vibrant colors.[12]

While enamel-coated cast iron does not have the seasoning and cleaning issues of bare cast iron, a similar style of enamel-coated cast iron can cost three or four times its bare cast-iron counterpart. For those seeking to reduce iron in their diet, enameled cast iron limits the leaching of dietary iron into food. However, some of the benefits of bare cast iron, such as the ability to withstand searing heat and resist sticking, are lost through enameling. In addition, chipping of the enamel coating can occur if the pan is dropped, overheated, or cold water is added to a hot pot.[citation needed]

Some popular brands of enameled cookware include Le Creuset, Descoware, Cousances, and Druware.

Seasoning

A seasoned pan has a stick-resistant coating created by polymerized oils and fats.[13] Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware.[14] A proper cast iron seasoning protects the cookware from rusting, provides a non-stick surface for cooking, and reduces food interaction with the iron of the pan.[15] Enamel-coated cast-iron pans prevent rust but may need seasoning in some cases.[16]

Experts advise against placing a seasoned pan in a conventional dishwasher.[17][18] While some food writers advise against all use of detergent for seasoned pans, tests by America's Test Kitchen found that small amounts of soap do not damage the seasoning.[19] Exposure to acidic foods, such as tomatoes, damages the seasoning and the cookware may need to be re-seasoned again over time.[20] Though some writers recommend completely avoiding cooking acidic foods in seasoned pans, America's Test Kitchen found that cooking acidic foods for short periods of time had no noticeable effect.[19]

Cleaning

Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, experts advise not cleaning these pans like most other cookware. Some chefs advocate simply wiping them out after use, or washing them with hot water and a stiff brush.[21] Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil.[22] Despite a common misconception, washing with mild soap when the pan is well seasoned will not damage it.[23][24] A third approach is to scrub with coarse salt and a paper towel or clean rag.[25]

Health effects

An American Dietetic Association study found that cast-iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware is. The iron in spaghetti sauce increased 845 percent (from 0.61 mg/100 g to 5.77 mg/100 g), while for other foods it increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86 mg/100 g.[26] Anemics, and those with iron deficiencies, may benefit from this effect,[27] which was the basis for the development of the lucky iron fish, an iron ingot used during cooking to provide dietary iron to those with iron deficiency. People with hemochromatosis (iron overload, bronze disease) should avoid using cast-iron cookware because of the iron leaching effect into the food.[28]

Laboratory tests conducted by America's Test Kitchen found that an unseasoned cast-iron skillet leached significant iron into tomato sauce (10.8 mg/100 g) while a seasoned cast-iron pan leached only a small amount.[19]

See also

References