Containers: Cooking Containers: Wrought Iron

Of all the metals used in cooking, the most common was wrought iron, historically called simply “iron.” Wrought iron is almost pure iron but contains slag filaments trapped in the bar, giving it a linear grain sometimes visible on the surface. Wrought iron’s advantages are high strength, low cost, toughness (because it can bend without breaking), and abundance. It also has the highest melting point of the common metals. Unfortunately, it is only a moderate heat conductor, will not heat evenly enough for dry cooking or sauces, and runs the risk of scorching. Thin pans can heat very quickly and are good for frying or warming liquids. Iron is excellent for andirons, fire tongs, trivets, grills, forks, and spoons. It is worked by forging at the anvil in a typical blacksmith’s workshop. Eighteenth-century workmanship ranged from simple and crude to very sophisticated and elegant. Simpler pieces were often left as they came from the anvil, with the texture of forging and occasional hammer marks. Better work was carefully filed bright after forging, leaving smooth and sometimes polished surfaces.