Iron utensils, although they are, when new, apt to discolor and impart
a disagreeable flavor to food cooked in them, are not objectionable from
a health standpoint, if kept clean and free from rust. Iron rust is the
result of the combination of the iron with oxygen, for which it has so
great an affinity that it will decompose water to get oxygen to unite
with; hence it is that iron utensils rust so quickly when not carefully
dried after using, or if left where they can collect moisture. This is
the reason why a coating of tallow, which serves to exclude the air and
moisture, will preserve ironware not in daily use from rusting.

"Porcelain ware" is iron lined with a hard, smooth enamel, and makes
safe and very desirable cooking utensils. German porcelain ware is
unexcelled for culinary purposes.

"Granite ware" is a material quite recently come into use, the
composition of which is a secret, although pronounced by eminent
chemists to be free from all injurious qualities. Utensils made from it
are light in weight, easily kept clean, and for most cooking purposes,
are far superior to those made from any other material.

What is termed "galvanized iron" is unsuitable for cooking utensils, it
being simply sheet iron coated with zinc, an exceedingly unsafe metal to
be used for cooking purposes.

Tin, which is simply thin sheet iron coated with tin by dipping several
times into vats of the melted metal, is largely employed in the
manufacture of cooking utensils. Tinware is acted upon by acids, and
when used for holding or cooking any acid foods, like sour milk, sour
fruits, tomatoes, etc., harmful substances are liable to be formed,
varying in quantity and harmfulness with the nature of the acid