The Iron Throne: History of the Cast Iron Skillet
The oldest manufacturing process for cast iron dates from the early 6th century B.C. in China. Cast iron slowly made its way to Western Europe via the Silk Road. Popularized from Europe to the U.S., its durability and ability to retain heat evenly made it ubiquitous. Everyone ate meals prepared in a cast iron pot or skillet over a hearth. Its black surface retains traces of every fire and dish cooked. Holding it, you can feel its history flowing through it, almost as if it's trying to tell a story over a few beverages by the bonfire. Its versatility was unsurpassed, and they often became family heirlooms, the cast iron skillet remained in peoples’ kitchens.
For durability and effective heat retention, cast iron skillets are generally machined for heavy construction and are usually characterized by heavy weight and thick side walls. A traditional cast iron skillet is usually designed to weigh 4 pounds or more, with walls that are 0.118 to 0.197 inches thick. This weight and thickness ensures good heat transfer and temperature maintenance, ideal for long, slow simmering times and for cooking dishes that require a consistent temperature. However, the weight of a cast iron skillet can also pose a challenge for some users in use, especially when operating on the stovetop or lifting a cast iron skillet into the oven.