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Article: Long a heavy hitter in the kitchen, cast iron has forged a new career.(St. Louis Post-Dispatch)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- October 27, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Joe Bonwich
ST. LOUIS _ Cast iron is hot. Again.
The use of cast- iron cookware in America dates to the earliest colonial settlements in New England. Cast iron was prominent until the 20th century, when lighter metals came to dominate cookware.
For some reason, as part of that transition, cast iron was sometimes cast in an overly harsh light. As recently as a 1973 version, no less of an icon than "The Joy of Cooking" heaped scorn upon cast iron as follows: ". . . has low conductivity, rusts easily and discolors acid foods."
You won't find that language in the current edition. Cast-iron cooking has enjoyed a recent boomlet, ...