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Cast-iron cookware is slow to heat, but once at temperature provides even heating.<ref>{{Cite news |last=Wolke |first=Robert L. |date=April 4, 2001 |title=Cast-Iron Clinic |url=https://www.washingtonpost.com/archive/lifestyle/food/2001/04/04/cast-iron-clinic/247e7db7-375b-49f8-8c69-9485cf9f4418/ |newspaper=The Washington Post}}</ref> Cast iron can also withstand very high temperatures, making cast iron pans ideal for [[searing]]. Being a reactive material, cast iron can have [[chemical reaction]]s with high acid foods such as [[wine]] or [[tomato]]es. In addition, some foods (such as [[spinach]]) cooked on bare cast iron will turn black. |
Cast-iron cookware is slow to heat, but once at temperature provides even heating.<ref>{{Cite news |last=Wolke |first=Robert L. |date=April 4, 2001 |title=Cast-Iron Clinic |url=https://www.washingtonpost.com/archive/lifestyle/food/2001/04/04/cast-iron-clinic/247e7db7-375b-49f8-8c69-9485cf9f4418/ |newspaper=The Washington Post}}</ref> Cast iron can also withstand very high temperatures, making cast iron pans ideal for [[searing]]. Being a reactive material, cast iron can have [[chemical reaction]]s with high acid foods such as [[wine]] or [[tomato]]es. In addition, some foods (such as [[spinach]]) cooked on bare cast iron will turn black. |
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[[Cast iron]] is a somewhat brittle, porous material that rusts easily. As a result, it should not be dropped or heated unevenly and it typically requires [[Seasoning (cookware)|seasoning]] before use. Seasoning creates a thin layer of oxidized [[fat]] over the iron that coats and protects the surface from corrosion, and prevents sticking.<ref>{{Cite web | |
[[Cast iron]] is a somewhat brittle, porous material that rusts easily. As a result, it should not be dropped or heated unevenly and it typically requires [[Seasoning (cookware)|seasoning]] before use. Seasoning creates a thin layer of oxidized [[fat]] over the iron that coats and protects the surface from corrosion, and prevents sticking.<ref>{{Cite web |last=published |first=Megan Slack |date=2022-06-14 |title=How to maintain an iron cast pan – 5 ways experts always favor |url=https://www.homesandgardens.com/kitchens/how-to-maintain-an-iron-cast-pan |access-date=2022-06-26 |website=homesandgardens.com |language=en}}</ref> |
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Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company [[Cousances]] designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its lid which instead is filled with ice cubes. This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole pan), it is chiefly designed for stove top use. Enameled cast-iron cookware, unlike uncoated cast-iron, is minimally reactive thus can be used with acidic food.<ref>{{Cite news |last=Krystal |first=Becky |date=April 26, 2021 |title=Regular vs. enameled cast iron: How they compare for cooking and cleaning |url=https://www.washingtonpost.com/food/2021/04/26/cast-iron-enameled-seasoning-care/ |newspaper=The Washington Post}}</ref> |
Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company [[Cousances]] designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its lid which instead is filled with ice cubes. This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole pan), it is chiefly designed for stove top use. Enameled cast-iron cookware, unlike uncoated cast-iron, is minimally reactive thus can be used with acidic food.<ref>{{Cite news |last=Krystal |first=Becky |date=April 26, 2021 |title=Regular vs. enameled cast iron: How they compare for cooking and cleaning |url=https://www.washingtonpost.com/food/2021/04/26/cast-iron-enameled-seasoning-care/ |newspaper=The Washington Post}}</ref> |
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