The Iron Throne: History of the Cast Iron Skillet

Step aside, titanium, cast iron is still king.

Super lightweight cookware is all the rage right now in the camping industry. Vendors like SnowPeak and others have invested in tooling out cookware from titanium and other high-end alloys. However, many have forgotten the time tested, and arguably the most foolproof tool of them all—the cast iron skillet.

Iron has an innate ability to withstand introduction to very high temperatures. Plus, it also maintains temperature well, which makes it the common choice for searing, frying, stewing and braised dishes. These qualities make it perfect for pans and dutch ovens you’ll use to cook directly to open flame, coals, and campfires. Continuous use seasons the surface of the cookware, and creates a non-stick surface as oil and grease penetrate the porous iron surface.

The Magic of a Polished Surface

One little-known secret among cast iron aficionados is the difference between a polished and an unpolished skillet. Back in the late 1800s and through much of the 20th century, it was common for manufacturers to meticulously smooth out the cooking surface after casting. This step wasn’t just for looks—those polished pans took on seasoning more readily, resulting in that coveted, ultra-slick finish beloved by generations of home cooks and camp chefs alike.

Today’s cast iron, especially the mass-produced variety, often skips this labor-intensive process, leaving skillets with a rough, pebbly surface right out of the box. While these pans still perform admirably, a smooth surface simply offers a bit of cooking magic—think easier food release and less scraping when flipping your morning flapjacks.

If you’re feeling particularly adventurous (or just itching for a weekend project in your garage), you can even polish a modern skillet yourself. With patience, sandpaper, and a strong arm, you can transform a new, gritty pan into a throwback that rivals the smoothness of vintage Griswold or Wagner classics.

In the end, it’s all about preference—some folks love the rustic, rugged feel of modern cast iron, while others can’t resist the siren song of a mirror-like finish. Either way, the versatility and resilience of cast iron endure.

These ultra high-quality iron pieces of history are still in use today. Many are rescues, from former owners that were not willing to put up with the maintenance of cast iron. With the right amount of love, you can recondition cast iron skillets back to their glory days. Soon, you’ll be producing the finest eggs and bacon this world has ever known!

So, step aside titanium, iron is still king.

Photo by Julia Filirovska

History of Cast Iron

Cast iron skillets has been around for thousands of years, ever since, you guessed it, the Iron Age. These ancient iron vessels were valuable kitchen items, just as durable as they were able to retain heat and distribute it evenly, which greatly improved the quality of the meals. The kitchen stove, and the even more modern gas range, is a product of the last 150 years of innovation. Before that, cooking was done in a hearth, or fireplace, where the direct exposure to open flame made it difficult to regulate temperature. Because of the heat retention properties of ductile iron, heat distributes evenly throughout the exposed surface reducing hotspots and ensuring consistent heat penetration. Additionally, changes to temperature input by the inconsistent flames meant that the heat entering the cooking food was more consistent.

Ancient Origins and Early Uses

While the cast iron skillet has earned its spot in the modern kitchen (and campsite), its roots stretch much further back—clear across continents and centuries. The earliest cast iron pieces we know of appeared in China, dating all the way back to the early 5th century B.C., specifically in the Jiangsu region. Back then, though, folks weren’t flipping pancakes or frying bacon. Cast iron was prized for creating sturdy tools, efficient plowshares, and, more than anything, weapons of war. Its ability to withstand intense heat and brutal use made it invaluable for daily survival and defense rather than for culinary pursuits.

Fast forward a millennium or so, and cast iron eventually migrated westward, following ancient trade routes like the Silk Road and making a quiet entrance into Europe. For centuries, Europeans didn’t recognize cast iron’s cooking potential right away. Instead, it became an essential material for things like cannons and artillery—literally shaping the course of history, one boom at a time.

It wasn’t until the 14th century that cast iron began to appear in more peaceful contexts, being used in the construction of sturdy bridges and buildings. The real culinary revolution, though, had to wait until the early 1700s. That’s when English innovation kicked in: by figuring out how to cast thinner, more affordable iron pots and kettles, the stage was finally set for cast iron to swap the battlefield for the hearth. Early pots, with three stubby feet and hefty lids, were designed for direct contact with open fires—think Dutch ovens rather than the sleek skillets we know today. These workhorses made outdoor and hearthside cooking more accessible for everyday people, and the rest, as they say, is a well-seasoned chapter in cooking history.

At the start of the 20th century, cast iron cookware became extremely popular with people of all sorts, from homeowners to chefs and everywhere in between. Because of its popularity, American companies like Griswold and Wagner Ware produced some of the finest cast iron products the world has ever known, up until their demise in the 1950s.

Griswold, founded in Erie, Pennsylvania in 1865, stood out as one of the leading names in cast iron cookware for nearly a century. Even now, decades after Griswold was sold to Wagner Manufacturing, their skillets remain prized heirlooms and collector’s items—often handed down through generations and quietly coveted by family members. A hallmark of these golden-age pans was the attention to detail: after casting, both Griswold and Wagner skillets were meticulously polished smooth. This finishing touch not only gave them their signature satiny feel but set them up to season beautifully, making it easier to achieve that coveted, glass-slick nonstick surface.

These vintage pans aren’t just relics; they’re a testament to an era when quality came first and every skillet was built to last a lifetime—or several. In the ‘60s and ‘70s with the invention of Teflon and the widespread post-war use of aluminum, heavy cast iron fell out of use as the primary cooking vessel of kitchens. However, its durability and reliability meant that it has survived. While still recommended by most cooks and chefs, it has earned a never-ending champion title of the camping world by those who can afford to pack its weight around.

Adaptation and Innovation: Keeping Cast Iron Alive

So, how did cast iron manage to weather the storms of shifting kitchen trends and hang onto its die-hard fan club, even as tastes leaned toward shiny newfangled cookware? The answer lies in a little grit and a lot of ingenuity.

When mass-produced aluminum and nonstick pans muscled in on the market, makers of cast iron didn’t just throw up their hands. Instead, they diversified the lineup, sometimes venturing into creative territory—think whimsical garden accessories and decorative iron pieces—to keep their foundries humming.

But the real game-changer arrived with the introduction of pre-seasoned cookware in the early 2000s. By eliminating the process of meticulously seasoning a pan before its first use, manufacturers made cast iron more accessible for busy home cooks and outdoor enthusiasts alike. Not long after, enameled cast iron started making waves, blending the timeless durability of iron with vivid colors and easier cleanup—no heavy scrubbing or babying required.

These clever updates didn’t just help cast iron survive—they stoked a fresh surge of popularity, ensuring these iron-clad classics would keep showing up on campfires and stovetops for generations to come.

Adapting Through the Decades: Innovation and Ingenuity

As the tides of the 20th century shifted, cast iron cookware manufacturers found themselves up against fierce competition from new materials and kitchen tech—think Teflon pans and lightweight aluminum gear vying for countertop space. Rather than fading quietly into obsolescence, these companies rolled up their sleeves and adapted in creative ways.

Some, like Griswold and Wagner Ware, branched out beyond cast iron, experimenting with aluminum and electric cookware to meet changing tastes and address demand for lighter, more modern options. By diversifying their offerings, a few managed to navigate industry disruptions far longer than others, keeping their brands relevant in kitchens around the world.

Meanwhile, innovators like Lodge responded to flagging interest by reinventing not just the product, but its production. They introduced automated manufacturing processes for greater efficiency and even dabbled in entirely new product categories to keep factory lights on. Later, they helped spark the resurgence of cast iron’s popularity by introducing factory pre-seasoned cookware, making the leap from labor-intensive tradition to modern convenience. The addition of enameled cast iron offered cooks even more versatility and style, sealing cast iron’s place on both the campfire and the dinner table.

Through it all, adaptability, willingness to experiment, and a dash of old-fashioned resilience helped these companies weather the changing seasons of the home kitchen.

Read On… Recipes, Care, and More

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Recipes from Overlanders, for Overlanders

Editor’s Note: A version of this story previously appeared on treademagazine.com in March 2018.