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Article: Once spurned as high-maintenance, cast-iron cookware is back in favor.
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- February 17, 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: CeCe Sullivan
SEATTLE _ 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 increasingly 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 ...