We just dug up an article on cast-iron cookware from a June 2016 New York Times newspaper.

A new generation of metal workers is taking over old foundries and producing new-school, cast-iron pots and pans with some saying they’re even better than ones from centuries past.

With elevated pricing to boot.

Borough Furnace is the most expensive. Their 10″ pan runs about $280.

I was at a flea market in Kentucky a few weeks ago and blanched at a man in a dirt parking lot selling an ancient Wagner Ware of a similar size for $300. If you want to build your collection, Kentucky and other states in middle Appalachia used to be a fine source. I suspect that if you’re patient you can still find nice pieces for under $20.

Borough Furnace was founded in 2011 in Syracuse, New York. They heat used fryer grease to 2700 degrees in their ‘skilletron’ as part of their casting process. And they only use recycled metals.

We would love to take one of their pans for a test run but we’re simple folks who like working with our hands and can’t justify the cash outlay. Especially when we have a dozen cast-irons in our collection.

Read the Julia Moskin article here. During the course of the piece Ms Moskin speaks with Ronni Lundy, a Corbin, Kentucky native and authority on both cast-iron cookware and the foods of Appalachia, one of the finest eating regions on earth.

Back in 2013 we penned an article on the care and cleaning of cast-iron skillets, and for good measure threw in a history of Wagner Ware (est. 1891).

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