[Avodah] Rav Melamed on Metal Pots

[David Riceman via Avodah]

RAM:

<<what has changed? Is the chemical composition of the
metal a factor? Does the thickness of the walls matter? Is it the
smoothness of the finished product?>>

On cast iron see

https://en.wikipedia.org/wiki/Cast_iron

and

https://en.wikipedia.org/wiki/Cast-iron_cookware

Most of the pots in our house are either stainless steel or enameled cast iron or anodized aluminum,
none of which were available for cooking before the 1900s (maybe late 1800s?), and all of which have very different properties
than clay or cast iron pots.

David Riceman