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Article: Cast iron in the country kitchen. (utensils for homesteaders)
- Article from:
- Countryside & Small Stock Journal
- Article date:
- July 1, 1998
CopyrightCOPYRIGHT 1998 Countryside Publications Ltd. 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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Heavy, clunky, out of place in a streamlined high-tech kitchen, inexpensive, and definitely old-fashioned. What more could a homesteader ask for?
That's why although they win faint praise from most modern cooks, cast iron utensils are frequently listed among homesteaders' favorite tools. There are many other good reasons.
Cast iron heats slowly and evenly, with none of the hot or cold spots often encountered with utensils of more modern materials. But if it takes a relatively long time to heat, once it attains the desire temperature it maintains it particularly well. There is none of the too-hot or too-cool frustration so common with thinner, lighter ...