why is cast iron superior?

[Katyss]

I'm working with food writer Molly O'Neill on a cookbook for BlackBerry Farm in TN.  We would love to talk to a few cast iron fans about the following:
1. are cast iron pots superior to all others/ if so why?  
2. historically, did  tennesee cast iron differ from other cast iron?

please email me at ksonders@yahoo.com!

[Roger Barfield]

Hi Kate and welcome to Wags.

I think cast iron is superior due to the even heat distribution it offers.  It is also very durable.  These cast iron pieces can last several lifetimes with proper care.  The seasoning on them can over time become as non-stick as any Teflon or other non-stick surface.  In addition, you don't have the health concerns that can come with Teflon for example.  The cast iron actually adds to the iron content the food prepared in it.  The only limitations would be the preparation of acidic foods.  They are also not good for food storage.  I use it for most everything I cook.  

As far as Tennessee cast iron goes, you have the only foundry still making cast iron cookware in the United States.  Lodge cast iron out lasted Griswold, Wagner, Wapak, Favorite, and many others.  I judge cast iron by the quality of the casting.  I wouldn't say that the cast iron itself is different, but the quality and craftsmanship with which it was made differs quite a bit.  The modern Lodge is not the quality of the older stuff because it is now automated.  The old hand cast pieces are as smooth and finely cast as any you will find.  I have many of their older pieces, but also have modern Lodge pieces as well.  I use them all.  I support Lodge and hope they continue to compete with the pieces made overseas.

[Troy_Hockensmith]

Well, Roger is correct in saying Lodge is still the best thing going in US iron and if your looking at TN you need look no farther. I need to think back on the iron belts but I'm pretty sure Lodge use to get their iron locally or from a southern belt of iron. Much of the big three competion came from a northern source of iron. When you consider how they season the color you end up with I suspect much has to do with the content of the iron and where it was mined. After the 40's they got into recycling iron which I think has an impact as well. To what degree I don't know but I prefer pre 40's pieces because of it. If I recall correctly Lodge now gets it virgin iron from South America.

[Troy_Hockensmith]

I just want to add that I believe today's beef with iron cookwear it the weight and the fact that folks really don't know how to properly season and care for it. Once you do figure it out thought there is no turning back.

[Roger Barfield]

Troy at out convention in Des Moines, I had a discussion with Dr. Peters about the composition of the iron and how it varied.  He said that the sand was also a big part of how the casting turned out.  Those old foundries got their sand locally as well as the iron.  The better the sand, the better the casting.  Lodge did get their iron locally at first.  That's how the town got it's name of South Pittsburgh.  They thought it would be the Pittsburgh of the south due to the iron deposits found there.  

[C. B. Williams]

Kate: I think your question (is cast iron superior?) cannot be answered by a yes or no.
  Cast iron has it's advantages. (1) Durability, (if cared for correctly). (2) Even heating because of it's thickness and heat conductive qualities.
  Stainless steel and anodized aluminum (not teflon coated, but anodized) are both non-reactive which is a big plus, and if either is thick high quality made to professional standards products, offer probably the most versatile cookware available. (Note-there are many cheaply made products in this category that are not worth bringing home.)
Most imported cast iron is also cheaply made and not worth bringing home.
Another category is porcelain coated cast iron which is also non-reactive and a good choice for a dutch oven or stew pot. (this will chip rather easily)
Cast iron is the best for some things, and a high quality non-reactive vessel is best for some other things.
I could write a lot more, but I think the main thing to stress is, high quality in any cookware for even heating and durability.
C. B. Williams, moderator WAGS cooking sections

[Duke Gilleland]

Kate, I feel that present day LODGE is head and shoulders above foreign made cast iron which is marketed by lots of popular big name cooks today. Lodge holds thier products to strict quality control standards. As we all have seen lately items marketed from say china, can really be a extreme health issue. Follow the profits... :(

[Dwayne Henson]

As C.B. has said cast iron is durable. Will your teflon coated cookware, still be around, being used, in 25, 50, 75, 100+ years? Same question just insert stainless steel cookware. The answer; No.

We cook in a cast iron bottom gatemarked skillet, that is over 100 years old almost everyday. Unless something catastrophic happens, my grandchildren will be cooking with it.

On the television the talk is always about being "green" Cast iron is the greenest cookware. Another advantage to cast iron.