Any old iron, any old iron?

We went in search of a new built-in gas hob the other day, but not necessarily exactly like the one pictured here. We had some basic selection criteria, such as the controls must be along the front edge rather than the side. But if I did want controls positioned at the side, I'd be mighty glad I'm not a 'leftie' because all the ones we saw had them on the right.

Other criteria included the number of rings (three, or maybe four, five even, or perhaps two mini-hobs with two burners each, or ...), and the materials used for the manufacture of the main bit which catches all the stuff that boils over (stainless steel - no, ceramic - no, stainless - no, ...)

What we hadn't given any thought to was the material used for the pan supports, but it soon became clear that this is in fact the most important criteria for choosing a hob.

"It's got cast iron pan supports."

It's obviously the 'new black', because I heard it so many times. Eventually I asked a particularly eager salesperson what was so good about cast iron as opposed to enameled steel. Quick as you like came the reply, "it's more durable."

I did a rapid memory scan and concluded that, in my experience, the cookers and hobs I've been aquainted with have all been cast aside due to the dictates of fashion, long before the durability of pan supports became an issue. Intrigued, I asked what the 'life expectancy' of an enameled steel pan support is.

"Ten years."

No hesitation, no doubt, not a flicker of uncertainty. I expect you want to know what it is for cast iron pan supports as much as I did, and I will resist the temptation to cruelly delay the imparting of the received information to you.

It's double that.

Well, they do say you learn something every day. I don't know about you, but when it comes to finding answers to metallurgical questions, my first port of call will always be my local kitchen appliance sales centre from now on.

_{Powered by Zoundry Raven}