The history of iron


Probably, in an ancient epoch, with the advent of agriculture cooking on an open flame was replaced by cooking on stones and in crocks that were suitable for cooking even semi-liquid foods. With the discovery of metals pots and “testi” (plates suitable for cooking after having been heated on the flames) were forged. They were more practical to use and less prone to breakage.

The “testi” date back to the Roman era and were used as “lids” under which dishes were cooked. The method is still used today by those who have a fireplace (cooking under the “coppo” [jar] that is covered and surrounded by embers), or they were smooth and flat on which focacce and pizzas were generally placed. This method of cooking persists today with the piadina from the Romagna, the focaccia from Liguria and the necci from Tuscany. Cooking with double plates was a development of this method; evidence of the “ferri” (iron) pincers and hinges can be found in ancient recipes or in dowry lists. Until the last century the so-called “ferro”, since they were mainly made precisely from wrought iron. They were an integral part of the dowry of betrothed young women and were engraved with the initials of the girl and the date of the marriage or the year they were made.

Today it has become a small, functional and indispensible domestic appliance: the “electric waffle maker” produced at Spoltore by CBE Elettrodomestici.