Different Types & Brands of Cast Iron

Different types of cast iron are: bare cast iron (needs to be seasoned upon purchase), enameled cast iron (does not need to be seasoned) and pre-seasoned cast iron (comes pre-seasoned to the purchaser). Here is some history and information on some of the different types and brands.

Le Creuset is a brand of enameled cast iron (that does not need to be seasoned). The company (Le Creuset ) was born in the countryside of Northern France (about 120 miles northeast of Paris) in 1925. From 1935 to 1945, Le Creuset began to develop its product ranges: cookers, charcoal stoves, hot plates for electric cookers and kitchen utensils. The company had a plan to launch enameled cast iron cookware, but the onset of World War II brought troubled times, and the foundry was used to make grenades.

Le Creuset saw a new start from 1945-1955. They concentrated on their range of enameled cast iron cookware, and were major innovators of the time with new and exciting styles, pieces, and in the creation of various enamel colors. In 1952 the company began to export to other countries, with 50% of their product coming to the United States. In 1974, Le Creuset set up a subsidiary, Le Creuset of America, Inc., in South Carolina.





Here is some basic information on Le Creuset cast iron cookware:
*Distributes heat more evenly, preventing "hot spots." Their "no hot spot" claim is based on the side walls and lid being of the same quality and thickness so there are no areas where heat can be lost rapidly.
*Cast iron retains heat so that food will be kept hot for some considerable time when served at the table.
*Sauteing, grilling, baking, roasting or casseroling, they have a pot, pan or dish to do the job.
*Le Creuset cookware is available in a wide range of colors that are equally at home in the kitchen or on your dining room table.
*The vitreous enamel (the transparent glossiness of the enamel)is completely hygienic and impervious to flavors and odors.
*Perfect to hold foods that are marinating or for storing foods (raw or cooked) in the refrigerator or freezer.



Lodge Cast Iron Founded by Joseph Lodge in 1896. Lodge is the oldest family-owned cookware foundry in America. Nestled alongside the Cumberland Plateau of the Appalachian Mountains is the town of South Pittsburg, Tennessee (population 3,300). Yet out of this tiny community comes the finest cast iron cookware in the world. Lodge Cast Iron began making cookware during the first presidential term of William McKinley. Amazingly, some of the first cast iron skillets, griddles and dutch ovens made over 100 years ago are still being put to good use.

Today, Lodge Cast Iron remains a family owned, family operated business producing the most extensive selection of quality cast iron goods on the market. Lodge now offers an expanded line of cast iron cookware for America’s kitchens—Dutch ovens, the largest selection of cast iron skillets on the market, deep fryers, country kettles and more. When cooking outdoors, Lodge Cast Iron goes too, with camp Dutch ovens, griddles, combo cookers and grills of unparalleled quality.

Well into our second century in business, Lodge now imports two lines of enamel coated cast iron cookware from China. The Dutch ovens, casseroles and skillets are made to our strict standards and have earned positive reviews from Good Housekeeping and Fine Cooking magazines, test kitchens and our valued consumers.

When Joseph Lodge began making cast iron in 1896, he began a legacy that would create the foundation to an enduring standard of quality carried forward by four generations of family management. The resulting privately held metal formula, precision molds and exacting mold wall thickness are the result of years of dedication to improving quality that began with the first skillet from the first sand mold.

Not even the most expensive stainless and aluminum cookware can rival the even heating, heat retention, durability and value of Lodge Cast Iron. Its legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike.

For more than 112 years Lodge has been making cast iron cookware. And, much of the cookware made generations ago is still in the kitchens of fourth generation cooks. That’s why we say that when you choose Lodge Cast Iron Cookware, you’ve made a friend that will last more than a lifetime. The Lodge family appreciates your patronage and hopes that if this is your first piece of Lodge Cast Iron, it will be the first of many.










There are many, many other brands of cast iron cookware, each with their own history like Le Creuset and Lodge. Here is a list I came up with, and I'm sure there are probably more that I did not find! First of all, Lodge lists their wares under a couple of different names: Lodge Pro-Logic Pre-Seasoned , Lodge Enameled and Lodge Signature . Other brands include: Heuck, Calphalon, Cuisinart Chef's Classic Enameled Cast Iron, Outset, Innova, Rachael Ray , Cajun Cookware, Emerilware(also Emeril Enameled Cast Iron ), Paula Deen, Nopro Enamel Cast Iron , ExcelSteel , Stansport , KitchenAid Cast-Iron , Imusa Victoria Cast Iron , iittala Sarpaneva, NapaStyle Enamel Cast Iron, Staub, Old Mountain,Sante Cabin Kitchen Cast Iron, Martha Stewart , Keilen, Nordic Ware and BonJour Cast Iron .

The History & Resurgence of Cast Iron Cookware

Cast iron cookware may have been first used in China around 513 B.C. and later in 12th century England. Originally, the pots stood on three legs because cooking was done over an open fire. When stoves with flat tops began to be produced for common usage in the 1700's, the popularity of cast iron cookware increased.

By 1776 Adam Smith, in his book, The Wealth of Nations, could note that the actual wealth of the nation was not its gold but in its manufacture of pots and pans. Cast iron cookware was highly valued in the 18th century. George Washington's mother thought so much of her cookware she made special note to bequeath her cast iron in her will. In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment.

One important reason for old fashioned, cast iron cookware's popularity and comeback is that no matter how uneven the type of surface on which it is placed, on a stove top, an open grill or over a campfire, is it will cook food evenly. About the only place to avoid putting cast iron cookware is in the microwave.

Bare cast iron vessels have been used for cooking for hundreds of years. Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews or braised dishes. Because cast iron skillets can develop an extremely "non-stick" surface, it makes them very versatile. You can do almost anything, bake a cake, fry a hamburger, make an omelet, sear a steak, etc.

Today well-established brands of bare cast iron cookware in the United States include Griswold and Wagner (now both owned and manufactured by the American Culinary Corporation, in the USA), Lodge (made in the USA, though their enamel-coated line is made in China), and John Wright (some items made in China). Emeril Lagasse also has a line of pre-seasoned cast iron made by All-Clad, as does Rachel Ray.

Enameled cast iron is cast iron that has been coated with enamel to prevent rusting, and eliminates the need to season the metal, and allows for more thorough cleaning. While enamel coated cast iron doesn't have the seasoning and cleaning issues of bare cast iron, it can be several times more costly. Manufacturers of enameled cast iron cookware include Le Creuset, Le Chasseur, Lodge, Staub, Descoware, and John Wright.

Several newer brands of enameled cast iron are associated with well-known celebrities and chef's, including Daniel Boulud Kitchen, Martha Stewart (sold by K-Mart and other retailers), Rachael Ray Cookware (made by Anolon), and Mario Batali (made by Copco).