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Article: CAST-IRON COOKWARE MAKES A COMEBACK.(LIFE & LEISURE)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- February 19, 2003
CopyrightCOPYRIGHT 2003 Albany Times Union. 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: CeCe SULLIVAN Seattle Times
In the days before Calphalon and Cuisinart, before Teflon and anodized aluminum, there were few choices in cookware. Gleaming, stainless Revere Ware pans, their coppery bottoms polished to a shine, were the lookers in cookware. Their counterpoint was the heavy, blackened cast-iron pots from companies with salt-of-the-earth names such as the Lodge Manufacturing Co. and Wagner's 1891 Original Cast Iron Cookware.
But those became passe. They didn't fit with our wash-and-wear lifestyle. Cast-iron cookware needs attention. It has to be seasoned periodically by coating it with shortening and baking the pan to keep food from ...