(redirected from cast-iron)
Also found in: Dictionary, Thesaurus, Medical, Idioms, Encyclopedia, Wikipedia.
References in periodicals archive ?
Caption(s): Lodge's Logic line of pre-seasoned cast-iron cookware has done an "amazing volume of business," according to the company.
Cast-iron became popular in the mid-19th Century because of its fire-resistance and durability.
Many buildings were constructed with a cast-iron frame: greenhouses, textile mills, railway sheds and the dome of the United States Capitol, for example.
The authors of the great popularity of cast-iron in the latter part of the 19th Century were two engineers: Daniel D.
Keilen also introduced several cast-iron items under the Iron Chef license.
And Mario Batali's cast-iron line was enhanced this year with the introduction of a pizza pan/griddle and a risotto pan/saucier.
His products are geared toward higher-end stores, which is where the largest portion of cast-iron sales are made.
Collectors look for pots, pans, griddles, bowls and whatever cast-iron cooking utensils the Erie, Pa.
Some collectors don't just stop at Griswold cast-iron utensils.
Cast-iron cookware fell out of favor in the 1940s, when electric stoves became popular.
And Lodge, the only manufacturer of cast-iron cookware still making products in the United States, is sourcing its enameled cast-iron line offshore.
The key was the development of the technology that allows a cast-iron pan to be preseasoned, which eliminates the time and effort of home seasoning.