
The BP long read, musing on the past, present, and future of our pans.
WINTER FOWL
At the turn of the 20th century, iron foundries were commonplace around the Chesapeake Bay. In fact, here, one of the first furnaces in the United States—Principio Ironworks—supplied cannons and cannon balls to American troops during the Revolutionary War and War of 1812 before creating products based on its stone’s throw proximity to some of the world’s best waterfowl hunting grounds: cast-iron decoys.
THANKS BE TO OYSTERS
Looking out over our backyard on the Eastern Shore of Maryland, there is a quiet creek where the past, present, and future of the Chesapeake Bay converge. By the first of November, most local watermen have traded their crabbing pots for a single iron oyster dredge, and their deadrise workboats will now ply the brackish waters in search of an iconic keystone species.
THE MAN, THE MYTH, THE LEGEND
We know he’s not exactly a household name, but we owe a lot to Benjamin Thompson. Sir Benjamin Thompson, to be exact, though known by most as Count Rumford is the man to thank for most of our modern meals, our 21st century kitchens, and—without a doubt—our cast iron. (He was also a bit of a turncoat, but that’s another story.)
OLD FRIENDS
THE GREAT TALL TALE
THE SCIENCE OF CAST IRON
THE INCREDIBLE EGG
NUMBERS GAME
LIFE, LIBERTY, AND THE PURSUIT OF CAST IRON
LEGS AND ALL
MUST LOVE DOGS
OUT OF THE ORDINARY
It all started with a broken pan. Here we were, along the edge of the Chesapeake Bay, and there it sat, on the ground before us. “A black pan,” as our grandmother, Estee, used to nonchalantly call it—a 10-inch, unmarked hunk of cast iron that held little if any value, except of course, that it was hers—nearly split in two.