Cast iron

The first cast iron products were brought to market in 1960. The product line was youthful and modern. The Rosenlew workshop was a traditional master in top-quality household ironware.

The roots of the cast iron pot disappear into the mists of ancient history. The pot is initially seasoned by cooking fat into the iron. The application of intense heat forms a durable, matte-black surface. However, failure to keep the pot seasoned will cause it to rust. This can be corrected by re-seasoning the pot, thus making it like new again. The pots designed by Sarpaneva are coated with enamel, thus preventing the formation of rust. In order to preserve the traditional appearance of black cast iron, Sarpaneva chose a matte black from the samples submitted by a Danish enamel powder supplier. In Denmark it was found that the sample in question was faulty, and the company’s employees did not know how to make the enamel chosen by Sarpaneva after all. Eventually, however, the secrets of the enamel were revealed and the Sarpaneva pots were given the finish chosen by the artist.

The most well-known product was the Sarpaneva pot with the removable wooden handle, which won the silver medal at the Milan Triennale in 1960. The entire cast iron series won the prestigious International Design Award three years later.



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