IN A WORLD WITHOUT CASTINGS Would Cornbread Be Cornbread?


From as early as the Han Dyansty in China, cast iron cookware has been used widely and is popular for its durability and ability to retain heat. Beginning as cauldrons meant to hang over the fireplace, the cook- ware evolved to a dutch oven and later a cast iron skillet. South Pittsburg, Tenn., better known as “Te Cornbread Capital of the World,” has an ordinance on the law books pertaining to the preparation of cornbread. Te law declares: “Corn- bread isn’t cornbread unless it be made cor- rectly. Terefore, all cornbread must be hereby made in nothing other than a cast iron skillet. Tose found in violation of this ordinance are to be fined $1.” If that is not an iron-clad endorsement for the use of engineered cast components, noth- ing is. It remains in use today as a versatile accessory than can be transferred from the stove top to the oven.


16 | MODERN CASTING April 2013 16


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