The Web Of Cast Iron: Unraveling The 'Spider' Pan Mystery

Cast iron pans with three legs were historically called spiders because their long legs and rounded bodies gave them an arachnid-like appearance. These pans were designed to be placed directly over coals or embers in a fireplace, with the legs allowing for stability. Over time, the design of the spider pan evolved, with flatter bottoms and shorter legs, eventually becoming the flat-bottomed skillets or frying pans we know today. Despite the loss of the legs, the name spider stuck and is still used in certain regions for cast-iron skillets.

The design of cast iron spider pans

The earliest spider pans were designed with a rounded bottom and three long legs, giving them an arachnid-like appearance that led to their name. These legs allowed cooks to place the pan directly above coals or embers in a fireplace, with the rounded bottom sitting comfortably on the hearth. This design is believed to have originated in America, with early references found in American advertisements and cookbooks from the late 18th and early 19th centuries.

By the mid-19th century, the introduction of cookstoves prompted changes in the design of spider pans. The legs were eliminated, and the rounded bottoms were flattened to accommodate cooking on stovetops. These new, legless spider pans were also referred to as frying pans or skillets, and they continued to be a staple in kitchens across America.

Despite the shift to stovetop cooking, some spider pans from this period retained their high legs, featuring deep, flat-bottomed designs on tall strap legs. These pans were excellent for deep frying and are considered superb collectors' items today.

Today, the term "spider pan" is not as commonly used, having been largely replaced by the terms "frying pan" or "skillet". However, the legacy of these pans lives on in recipes such as spider cornbread, which calls for a heavy cast-iron frying pan similar to the ones used in the past.

The history of the name 'spider'

The name "spider" for a cast-iron pan comes from its arachnid-like appearance, with three long legs supporting a rounded bottom, resembling a spider's body and legs. This design allowed cooks to place the pan directly over hot coals or embers in a fireplace. The name is said to be purely American, with references to it appearing in American advertisements and cookbooks as early as the late 18th and early 19th centuries.

The earliest known reference to the term "spider" in this context is from an American advertisement in "The Pa. Packet" in 1790, which mentioned "bake pans, spiders, [and] skillets." This distinction between spiders and skillets suggests that spiders were considered a distinct type of cookware at the time.

The term "spider" also appeared in Lydia Maria Child's "Frugal Housewife" (1829), where she refers to a "spider or skillet" and a "griddle or spider." This indicates that the term was in common enough use for readers to understand the reference.

By the mid-19th century, cast-iron frying pans with flat bottoms and slanted sides, often still with three legs, were commonly called spiders. However, with the introduction of cooking stoves, the design of the pans changed, and the legs were eliminated. Despite the loss of the legs, the name "spider" persisted, even as the pans evolved into the flat-bottomed skillets or frying pans we know today.

The name "spider" for this type of pan may have been regional, as its use is scattered and not confined to a specific time period. It has been noted in 19th-century cookbooks from Boston, New England, and Texas, suggesting that the term had some regional variation.

The evolution of spider pans

The design of the spider pan was inspired by its name, with its three long legs and rounded bottom resembling a spider's body and legs. These pans were originally designed to be placed directly above coals or embers in a fireplace, with the long legs keeping the pan stable and the rounded bottom sitting comfortably over the heat source. This design is reflected in early paintings, where high-legged frying pans are often depicted.

In the mid-19th century, the invention and growing popularity of the cook stove influenced new changes to the design of spider pans. The legs were eliminated, and the rounded bottoms were flattened to accommodate cooking on a stovetop. Despite these changes, the name 'spider' persisted, even though the pans no longer resembled spiders. This may be due to regionality, as suggested by Alice Ross, who noted the use of the term in 19th-century Boston and New England cookbooks, as well as in a late 1800s Texas cookbook.

The flat-bottomed, legless spider pans continued to function as shallow frying pans, often used for deep frying. They were also sometimes used for baking, as in the case of "spider cornbread", a traditional American dish. The name 'spider' for this type of pan may have also been influenced by early technology terminology, which often used organic or animal-inspired names, such as "firedogs" (andirons) or "spit dogs" (mechanical spit turners).

Today, spider pans, also known as skillets or frying pans, are still valued for their durability and heat retention. Pre-World War II cast-iron skillets are highly collectible, with Griswold's "Spider Skillet" being one of the most sought-after due to its limited production run and unique design.

The use of spider pans

Spider pans, also known as cast-iron skillets, are versatile cookware with a rich history. The name "spider" is said to originate from the pan's resemblance to a spider, with its three long legs and rounded bottom evoking the arachnid's stilty legs and round body. While the term is American in origin, it is particularly associated with Southern cuisine and culture.

Spider pans were commonly used in fireplaces before the advent of kitchen stoves. The long legs allowed cooks to place the pan directly above the coals or embers, making it ideal for searing meats and fish at high temperatures. The indestructible nature of cast iron enables cooks to achieve high temperatures, resulting in a nicely browned, crisp exterior. This technique, known as searing, is still widely used today and can be easily achieved with a spider pan.

In addition to searing, spider pans are also perfect for frying and deep frying. Their ability to retain high temperatures makes them ideal for Southern batter-fried chicken, fish, and vegetables. The high sides of the pan contain the oil, preventing splatters and ensuring even cooking. The cast iron material also adds flavour to the dish, especially when used for cornbread or spider cornbread, a traditional American recipe.

Spider pans are not just limited to savoury dishes. They are also excellent for baking, as highlighted by recipes for spider corn cake, spider cornbread, and skillet bread. The even heat distribution of cast iron ensures that baked goods cook through evenly, resulting in a perfectly browned crust and a moist interior.

Today, spider pans may not be as common as their modern counterparts, but they remain highly collectible, especially pre-World War II and antique pieces. Their durability, versatility, and ability to impart a unique flavour to dishes make them a cherished item in any kitchen. Whether used for searing, frying, or baking, spider pans continue to be a beloved part of culinary traditions, combining functionality and history in one sturdy pan.

The collectability of vintage spider pans

Vintage spider pans, also known as cast-iron skillets, are highly collectible items, with some pieces reaching astronomical prices. The term "spider" is said to be purely American, referring to the pan's arachnid-like appearance with its three long legs and rounded bottom. These pans were used in fireplaces, with the legs designed to place the pan directly above the coals. Over time, the design of spider pans evolved, with flattened bottoms and shortened legs to accommodate cooking on stovetops. Despite the changes, the name "spider" persisted, even for the legless versions.

One of the most sought-after spider pans is the Griswold "Spider Skillet," produced by Griswold Manufacturing in the late 19th century. This skillet features a spider in its web stamped on the base, with the spider being a smaller cast-iron skillet with legs. The origins of this design have eluded collectors for decades, as it deviates from the typical inset logos commonly found on cookware. The spider stamp was embossed, protruding from the pan, making it susceptible to rubbing off when placed on the eye of a stove. The short production period and the easily obscured defining feature contribute to the skillet's rarity and high value.

The Griswold "Spider Skillet" is not the only vintage spider pan that is collectible. Pre-World War II cast-iron skillets are also highly prized by collectors. The appeal of these vintage pans lies not only in their functionality but also in their historical significance. They represent a bygone era of cooking, evoking a sense of nostalgia for simpler times. Additionally, the indestructible nature of cast iron makes these pans durable and long-lasting, allowing them to be passed down through generations.

For collectors, the hunt for vintage spider pans can be a thrilling pursuit. They may scour antique shops, yard sales, and online marketplaces for these coveted items. The process of restoring a vintage spider pan to its former glory can also be a rewarding experience. With a bit of elbow grease and the right techniques, even the most grotty-looking pan can be brought back to life.

In conclusion, vintage spider pans have a unique place in the world of collectibles. Their distinct design, historical significance, and functionality come together to create a desirable item for enthusiasts. Whether it's the elusive Griswold "Spider Skillet" or a pre-World War II cast-iron skillet, these pans offer a tangible connection to the past and a sense of culinary tradition.

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