Generally speaking, pre-World War II
cast-iron cookware is smoother, thinner, and lighter than modern versions.
In 2015, there were still 27,771 miles of wrought- and
cast-iron gas distribution lines in service in the U.
Kelly says
cast-iron cookware from China is usually lower-quality, with several telltale signatures: It will have odd marks at the "throat" of the handle and perhaps on the bottom, it may not look as finished, it will be thicker and clunkier, and the edges won't be as smooth.
The first floor has six bedrooms, most with
cast-iron fireplaces, open-plan living/kitchen area, shower room and family bathroom.
We do sell a reasonable amount of cast iron Dutch ovens, as well as other
cast-iron cooking utensils and accessories," said Virginia Solgot, marketing director of Wulf Outdoor Sports.
The theory behind the technology is to come up with ways to use lighter-weight metal alloys where normally heavier
cast-iron metal would be used," McManus says.
As the process caught on,
cast-iron facades were used throughout the country.
Extensive masonry and window restoration, along with a new design scheme for the
cast-iron structural system, laid the groundwork for an aesthetic overhaul that returned the building to its turn-of-the-century appearance.
The restaurant business is another avenue, as
cast-iron pieces can serve such food as fajitas, soups and stews or hors d'oeuvres.
Yet, his
cast-iron seat collection brought him widespread attention even after his death.
At the University of Manchester Corrosion Protection Center in England, a group has been studying
cast-iron piping buried in soil (used for such things as water mains).
Sales of newly manufactured cast iron have risen steadily over the last decade, and where once you could find a box of
cast-iron cookware at a garage sale or flea market for a quarter, those finds are harder and harder to come by as collectors snap them up.
The
cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet.
The category is definitely growing, much more so than we could have anticipated," said Mark Kelly, marketing communications manager for Lodge Manufacturing, which has the lion's share of the
cast-iron cookware market and introduced the Logic line of pre-seasoned cast iron four years ago.
