Grey cast iron It is the most commonly used cast iron and the most widely used cast material based on weight. Most cast irons have a chemical composition of 2.5–4.0% carbon, 1–3% silicon, and the remainder iron.
Grey Cast Iron: The Affordable and Versatile Option
Grey cast iron is the most common variant, featuring a graphite microstructure comprising numerous small flakes. The grey appearance that gives the alloy its color comes from the presence of these small flake-shaped fractures.
Cast iron is also a popular material in the construction of buildings, bridges and pipes for its good strength and deformation resistance. So, cast iron is a ideal to cast architectural components as well as pipe fittings.
The most sought after Wapak cast iron are the pans with the “Indian head" medallion on them, which was produced from 1903-1926. The rarest and most collectible is the #4 skillet--until recently.
Griswold pans, like many other vintage cast iron brands, were made with quality craftsmanship. After casting, they went through an additional step called polish-grinding, resulting in a silky-smooth surface. This not only allows for easier seasoning but also ensures an even cooking experience.
Where every piece of our seasoned cast iron cookware begins. Lodge Cast Iron is the oldest and longest-running cast iron manufacturer in the United States.
The disadvantages of cast iron
One of the main drawbacks of cast iron pans is their weight. Cast iron is significantly heavier than other types of cookware, which can make handling and maneuvering them more challenging, especially for individuals with physical limitations.
What oils can I use to season cast iron? All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
Cast iron pans can leach a sizeable amount of iron into your food, exceeding dietary intake in some cases. Acidic foods will contribute to much more leaching while an old, heavily-seasoned pan will leach much less iron than a newer one.
White iron is produced by combining the correct carbon content and cooling rate to form iron carbide and results in a hard, brittle material with extremely high compressive strength and wear resistance.
Gray Cast Iron Disadvantages
The biggest disadvantage of gray cast iron is its low tensile strength. This results from the graphite flakes within the material – which also give it many of its benefits.
On the other hand, stainless steel is a great choice for durability and even heat distribution and is one of our favorite skillet materials. Carbon steel is another excellent choice for these properties and is a lightweight alternative to cast iron. Like cast iron, though, it will need to be seasoned and maintained.
Randall Corporation, the owner of Wagner since 1952, sold both companies to Textron in 1959. Textron sold them to the General Housewares corporation in 1969. General Housewares made products under the Griswold and Wagner brands; though the Griswold name was phased out by the early 1970s.
Cast iron is, however, very good in compression. The composition of cast iron and the method of manufacture are critical in determining its characteristics. The most common traditional form is grey cast iron.
The long lifespan of cast iron along with the growing demand for second-hand instead of new makes vintage cast iron a common find in the antique market. The value of antique cast iron skillets can start at similar to new prices, but a super rare Wagner or Griswold can fetch up to $1,500 apiece.
Grey cast iron is characterised by its graphitic microstructure, which causes fractures of the material to have a grey appearance. It is the most commonly used cast iron and the most widely used cast material based on weight.
The Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet has proven time and time again to be the best overall cast iron due to its unrivaled consistent heating at a stellar price.
The more you use cast iron, the smoother it becomes. Each time you cook with oil, the seasoning on your cast iron improves, making you cast iron darker and smoother. After a few years of regular use, the finish on your cast iron will be very smooth, similar to cast iron you might find at the flea market.
Ductile iron.
Ductile iron contains trace amounts of magnesium which reacts with sulfur and oxygen in the molten iron and leads to carbon precipitating out as small spheres of graphite. These spheres make ductile iron stiffer, stronger and more shock-resistant than gray iron.
Smooth Cooking Surface
Food does seem to release better on an old pan. A cast iron pan with a smooth finish is particularly beneficial for cooking omelets and scrambled eggs over the pebbly finish on new pans.
It is used for housings where the stiffness of the component is more important than its tensile strength, such as internal combustion engine cylinder blocks, pump housings, valve bodies, electrical boxes, and decorative castings.