IQS NEWSROOM

In an age of the latest and greatest in cooking technology, many chefs are making a surprising switch to one of the oldest cooking materials in the books. Cast iron pots, pans, skillets, kettles and more are often preferred to new specially formulated instruments in professional kitchens. Often more economical in the long run, durable cast iron cookware even add an extra something to every dish they help prepare. Chefs, food critics and researchers alike have long noted the benefits of this versatile material in the arenas of both health and taste. The advantages do not end at the dinner table, however, as is evidenced by the continued use of grey iron castings in the industrial sector for an ever expanding line of products.