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Use of Iron Cookware

Department of Food and Nutrition, Texas Tech University, Lubbock, TX 79409

Cheryl E. Nossaman

Department of Food and Nutrition, Texas Tech University, Lubbock, TX 79409

A survey on the use of iron cooking utensils was conducted of 366 persons at an area fair and a national convention. Seventy-nine percent of the subjects owned iron utensils and 72 percent of the subjects used them. A skillet was the most frequently owned iron utensil. Foods most often cooked in iron utensils were meat and eggs. More subjects indicated no change than indicated less or more use of iron cookware during the past five to 10 years. One-half of the subjects owned a microwave oven; most of the microwave owners had not changed their use of iron cookware since acquiring a microwave oven. Most variables con cerning the use of iron cookware did not differ significantly (p < 0.05) between the fair and convention samples. In conclusion, most people own and use iron cookware, and use of iron cookware has changed little in recent years.

Family and Consumer Sciences Research Journal, Vol. 15, No. 1, 43-51 (1986)
DOI: 10.1177/1077727X8601500105


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