EDITORIAL
Is Cast Iron Cookware the Key? I
love cast iron cookware. In my kitchen, we use multiple size skillets and two different ceramic-coated dutch ovens on a weekly basis. The funny thing is. . .it took this issue’s
feature article, “Lodge’s Recipe for Growth” on p. 20, on Lodge Manufacturing Co., South Pitts- burg, Tenn., for me to realize I didn’t love cast iron cookware enough. When talking to friends, family and the next
generation about metalcasting, my message focuses on how big the industry is, the great job opportunities available, the industry’s sustain- ability, and how metalcasting enhances the society in which we live. While my discussions always showcase familiar examples of metal cast- ings (golf club heads, hip replacements, the Os- car statue and cast iron cookware), the reality is that I was burying the lead. These presenta- tions should open with:
We Make Cast Iron Cookware!
Cast iron cookware has an amazing cool factor going for it right now. It seems like everyone is becoming a foodie and a chef at home. “Made in Amer- ica” is a strong catch- phrase today. Celebri- ties like Alton Brown are espousing the merits of cast iron cooking. To truly understand the love growing for cast iron, look to the success at Lodge.
spective, cookware is one of the few metal castings the average consumer can relate to because they can buy it at their local retailer. Cast iron cook- ware also is the epitome of strength and longevity, as it is known to be passed down for generations. It is considered one of the best mediums for cook- ing because
“Cast iron cookware has an amazing cool factor going for it
right now. It seems like everyone is
becoming a foodie and a chef at home.”
it maintains and distributes heat evenly, effectively devel- ops the Maillard reaction to ensure searing and browning of food, self-seasons, and defines versatility for everything from sautéing to deep-frying. So, the next time you are
out marketing on behalf of the metalcasting industry, swing by your local cookware shop and purchase a cast iron skillet to demo. It might be the key to our future.
Maybe our metalcasting industry can
utilize this embrace of cast iron cook- ware to continue to build our brand and image to society and the next genera- tion of metalcasters. From an industry marketing per-
By utilizing its own ingenuity with the de-
velopment of seasoned cookware in 2002 and marketing to societal trends, Lodge has doubled its sales from 2009-15. In 2012-13, the firm expanded its production capacity by 40%. At the end of 2015, Lodge is running at full capacity and examining potential plans to further double capac- ity in the next year or two.
Alfred T. Spada, Publisher/Editor-in-Chief
If you have any comments about this editorial or any other item that appears in Modern Casting, email me at
aspada@afsinc.org.
December 2015 MODERN CASTING | 7
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