Waterford colorcast ireland6/30/2023 Everyone will be required to wear masks and gloves. We will provide them if you do not have them. Alcohol wipes and hand sanitizer will be available. Please practice patience and understanding as we all work together to ensure everyone is safe. We look forward to resuming our sale schedules and former procedures as soon as possible, but in the meantime we must ask you to adhere to these rules.As versatile as cast iron cookware can be, there are some areas where it comes up a little short. Unless a cast iron pot or pan is extremely well-seasoned, there exists a possibility for the metal to be reactive to the foods cooked in it. It has long been understood that eating foods cooked in cast iron may contribute to one's dietary iron intake. Acidic ingredients, like tomatoes, vinegar, and wine, however, can have the effect of leaching excessive amounts of iron into the food. For many this is unacceptable for those afflicted with hemochromatosis, potentially health-threatening.Īnother shortcoming of cast iron, if one can call it that, is its appearance. American foundries, as early as the 1890s, realized there was a particular consumer who desired the attributes cast iron cookware is famous for, but didn't care for its rustic look. To address that issue, pieces were also offered in nickel or chrome-plated versions. Plating gave a more upscale appearance to cast iron. According to an old 1918 Griswold catalog, nickel plating doubled the price charged per skillet. Ironically, plated pieces typically hold lower value as collectibles than bare iron, as they are often worn and not cost-effective to refurbish. In the 1920s, vitreous enamel coating came into vogue, adding the variety of color to the mix. If pieces were porcelainized both inside and out, there was no need for seasoning, and acid reactivity was eliminated. Along with designs devised to allow pots to perform double duty as serving pieces, enameled cast iron would become a utensil of choice for those who could afford it. As with plating, the costly enameling process also elevated the lowly cast iron pot to luxury status. ![]() ![]() The downside of enameled cast iron is its propensity to stain and chip. Burnt-on foods are often difficult to deal with. The finish may also craze, fracture, and flake off of pieces that are improperly overheated or subjected to thermal shock. On the upside, ECI is acceptable for refrigerated food storage, a function not feasible with bare iron.Įnameled finishes are seen on cast iron made by the major American manufacturers included Griswold, Wagner, Favorite, Lodge, Birmingham Stove & Range Co, Vollrath, and others.
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