Cast Iron

This is a guest post from my friend, Kim. She noticed I didn’t have a recipe for corn bread here at the Kitchen Professor… So, here is a great recipe that Kim shared with me. Check out more from Kim at Food for Thought RD. Growing up, my family had a cast iron skillet, but we [...]

Cast iron is an awesome material. It’s able to withstand extremely high cooking temperatures, which makes it ideal for frying and searing. Over time, cast iron naturally develops a non-stick surface which also adds a rich, savory flavor to anything cooked in it. Cast iron pots and pans are generally made of a single solid [...]

WagnerWare vs Griswold. It’s like choosing Chevy or Ford. It probably has to do with what your family uses… (We drove Fords around here!) When it comes to vintage cast iron cookware, Wagner and Griswold are the brands to look for. These two companies were the most popular manufacturers of cast iron cookware during their [...]

Cast iron has been used to make cookware for more than two thousand years, dating back to as far as the Han dynasty in China. Cast iron is prized for its heat retention, durability, and the natural non-stick surface created by its seasoning. In America, cast iron cookware had its heyday from the 1850s until the [...]

When you’re collecting cast iron cookware, it’s easy feel overloaded by the vast amount of information available out there. After all, if you’re looking for a cast iron piece that will appreciate in value over the years, you’ll want to consider not only getting a piece that’s in good condition, but also one made by [...]

Looking for the best cast iron teapot? Well you are in the right place! I looked far and high for the best one out there, and tried NOT to break the bank at the same time. Cast iron teapots, known as tetsubin in Japanese, originated in Japan sometime between the 17th and 18th century where [...]

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