by Steve Stephens » Sat Nov 07, 2009 10:34 am
I think so many people see a piece of iron cookware and think it's all pretty much the same. Well, it's not and, until you've enjoyed using the old american made iron from before 1960 and one that doesn't say "Made in USA" on it which was added about that time, they don't know what they are missing.
The other day I looked through the cookware section of Macys and hefted a new porcelain coated Martha Stewart dutch oven. How could SHE cook in one of those boat anchors when I could hardly lift it? I was astounded by the weight of the thing. Most of the old iron is relatively light weight and you'll even find some early pieces that you'd swear were made of stamped steel they are so light.
Larger pouring lips, smoothly ground on the inside, nice design; all make up the wonders of OLD american iron cookware. I can understand the purchase of some new camp ovens however as the old ones are very scarce and, usually, quite pricy. There may even be some design changes from the old ones that make for better cooking for today's way of cooking.
Forget that new stuff (other than camp ovens) and find youself a nice Griswold, Wagner, Favorite, early Lodge, Martin Stove & Range, Vollrath or one of many other makes both marked and unmarked.