Magnalite is well known for its ability to both sear meat and help ingredients and flavors naturally mingle. This makes it a natural for dishes like white beans with sausage, smothered pork chops and a big pot of jambalaya.
Magnalite became popular because they were lighter for our mawmaws to handle and back in the day, soaps often contained lye which could hurt the seasoning on cast iron. Lye wouldn't hurt the aluminum Magnalite.
Made from a proprietary aluminum and magnesium alloy, Magnalite cookware is built to last. These pots and pans are incredibly strong and resistant to warping, ensuring they can handle the demands of everyday cooking for years to come.
The turning point came in 1934. Wagner developed a unique, proprietary metal alloy called Magnalite. This innovative material, combined with a focus on design, led to the creation of the well-respected Magnalite cookware line, known for its even heat distribution and beautiful mission-style handles.
Yes, according to studies and user feedback, Magnalite pots are deemed safe when used correctly. Misconceptions may exist, but evidence supports their safety.
No, Magnalite cookware is no longer in production, but its legacy lives on through our curated collection.
Avoid PFOS
The most harmful cookware is going to be anything with a chemical non-stick coating, sometimes branded as Teflon.
Magnalite [cookware] is made from aluminum and a special magnesium alloy which is an excellent heat conductor and reacts well to change in temperature, it is "cast as thick as two silver dollars" and "cooks food from all sides-it's like having an oven on top of your range (heat radiates from every part of Magnalite not ...
Circa 1920-1924 with heat ring and single-digit size number. 1924-1935 with a heat ring and a four-digit pattern number. Around 1935-1959, for skillets with no heat ring. You will see a lot of Wagner Ware with the stylized logo.
Aluminum cookware is generally toxic-free and safe for cooking. However, there is a potential for aluminum to leach into food, especially when cooking acidic or alkaline dishes.
Cooking in aluminum utensils may lead to aluminum leaching, health risks, scratching, unsuitability for high-heat cooking, discoloration, and potential allergic reactions. Consider alternative cookware materials like stainless steel, cast iron, or ceramic to avoid these issues.
To season Magnalite cookware, coat the interior with a thin layer of oil and heat it in the oven at a moderate temperature for a short period. Repeat this process periodically to maintain a non-stick surface and prevent rusting.
What Cookware Is As Good As Magnalite? One growing favorite in Acadiana as an alternative to Magnalite cookery is McWare.
Magnalite: The Official Cookware of Cajun Country
There are the collectors of cast-iron cookware. And then there are perhaps the most devoted of all: the disciples of Magnalite® professional cookware.
Cajun Food
Think of meals with lots of smoked meats as well as meat-heavy, one-pot dishes like jambalaya or the rice-filled, spicy pork sausage known as boudin. The backyard crawfish boil is also another byproduct of Cajun culture.
However, copper is a better conductor of heat than steel. This makes the pan get hot quickly. Because of this, most stainless steel cooking pans come with copper bottoms.
The "Magnalite" line of cast aluminum products was introduced in the early 1930s, made from a patented aluminum alloy. The company employed the industrial designer John Gordon Rideout to overhaul the design of Wagner's products in an effort to counter falling sales during the Great Depression.
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. Wagner cast iron pans continued to be produced until the Wagner foundry closed in 1999.
They changed the logo in 1935 to a pie shape until 1959, then the company was sold, and the quality diminished. Sidney O stands for Sidney Ohio. The other poster here is wrong, Wagner always stamped their pans with Sidney O.
In conclusion: Is Magnalite Cookware safe? All non-stick and aluminum cookware is considered safe, with no conclusive evidence supporting its role in cancer devleopment. However, to minimise risk and ensure longevity of your cookware, it needs to be maintained and cared for.
To clean Magnalite pots, use bleach first, and then rinse the pot with hot water and soap. Use a sponge or a cloth to scrub any excess food or grime from the pot before rinsing it again in clean water. Let the pot sit in a solution composed of one teaspoon of bleach for every gallon of water.
Vintage dishware (which technically means older than 20 years) can potentially expose you and your family to poisonous lead. We break down what vintage and ceramic items might have lead, why it's important, and what you can do about it.
Nonstick cookware
Nonstick pans are made with a group of man-made chemicals called perfluoroalkyl and polyfluoroalkyl substances (PFAS). PFAS are forever chemicals, meaning they never break down. Over time, levels can build up in the soil and the bodies of animals and people.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
But stainless steel cookware is the most prized and frequently sought-after by professional chefs and serious home cooks alike. Known for its durability and high heat retention, it can achieve an excellent sear or perfect sauté. And it can last a lifetime.