Cast Iron Metalware

Cast iron is a hard yet brittle alloy of iron and carbon, usually cast in a mold. Cast-iron metalware, especially pans, pots, and cauldrons, have been popular cooking vessels for more than 2,000 years.

Because of their durability and heat-retaining capacity, cast-iron pans have been a preferred choice for searing and frying, as well as braising and sustained cooking over long periods of time. In Medieval and early modern Europe, cast-iron pans, pots, and cauldrons were made with handles or legs so that they could be hung or set within hearths and fireplaces.

During the '50s, American brands, such as Griswold and Wagner Ware, began mass producing cast iron metalware and cookware for daily use. These wares, as well as more contemporary cast-iron pieces, are valued by collectors for their craftsmanship and history.

Quick Facts

• On June 20, 2013, Christie’s London sold a pair of green French cast-iron models of the Albani vase c. 1870 for $36,646
• Enamel-coated cast iron has become increasingly popular, as these pieces offer a greater variety of color, vibrancy, and glossy surfaces
• Cast-iron cooking wares leach iron into the food, making them popular among those with iron deficiency