What is Cast Iron?
The cast iron manufacturing process originated in China in the sixth century BCE and has barely changed since. Cast-iron skillets are made by pouring molten metal into a sand mold, which is broken apart when the pan cools, allowing the pan to emerge in one piece, handle included. The only major difference in modern manufacturing is that machines are used to partially or fully automate the work of pouring the insanely hot molten metal into the molds—it gets up to over 2,500 degrees at some points in the fabrication process!
Due to its affordability and durability, cast iron was the material of choice for cookware in America until the early 20th century, when aluminum became cheaper and more widely available and subsequently took over as the cookware material of choice. By the end of the 20th century, nonstick skillets had become more common than cast iron in most homes. However, as worrying reports about the effects of chemical nonstick coatings on the environment and our health came to light, more and more cooks returned to the original “green” pan, the cast-iron skillet, as an alternative and rediscovered all the advantages it has to offer. This began a new era in the history of this unique pan.