Type of CI used for manufacturing cookware?

P

Peter H

New member
Hi guys. Long time reader, first time poster here. I'm trying to learn more about the manufacturing process of vintage cast iron skillets (or any cast iron cookware for that matter). I've found there are a few types of iron used in casting: gray, ductile, austempered ductile, the list goes on.

Can anyone educate me a little on this? I would love to learn more about the differences in materials, which are used for cookware, and why. Thanks.
 
Gray iron with various additions to improve casting quality. Ductile iron is used where bending or other malleability is desired. Getting more technical than that is probably beyond the scope of typical collector interest.

One company, WIRCO (Wrought Iron Range Co.), thought it would be a good idea to make hollowware from the same type of iron that was used successfully in their stoves to reduce breakage in shipment, which is why most WIRCO skillets you see are warped.
 
Doug,
Great info, that's helpful, thanks. I'm actually interested in the technical side as I'm in the housewares business. Please feel free to elaborate if there's more to know. What kind of "various additions" are you referring to? Do you have a background in manufacturing?
 
The difference between iron, steel, cast iron, and other iron alloys is basically the amount of carbon added to the metal. In the case of steel, the carbon content is low (0.2-2%). Cast iron, however, has a high carbon content (2-4%) which makes it more brittle. Different cast irons are obtained by adding different elements to the alloy and/or using different manufacturing processes such as heat treating. Gray cast iron is formed by adding carbon and silicon to the iron. The silicon helps stabilize the formation of graphite within the alloy, and graphite is what causes the cast iron to appear gray in color.
 
Huh, good info, thanks guys. I'm trying to learn more about the manufacturing process, wondering why the skillets have changed over the years.
 
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