Past generations typically made their cookware out of cast iron, brass, copper and stainless steel.  Some utensils were earthen too.  These materials were used to create cookware of different shapes and sizes.  The artisans of past generation were adept in casting, forging and moulding cookware like flat plates, woks and large vessels.  As our food habits have undergone considerable changes in last three decades, the past generation utensils have been automatically replaced by more modern cookware. Take a look at a few cookware items from the past generations.

1. Cast Iron Cookware:  Cast Iron was widely used before stell was introduced. It is a good conductor of heat which allows it to spread the heat evenly.  This effectively reduces the overall cooking time.  Two major disadvantages of cast iron cookware are-

a.  It is very heavy. Therefore, using it may be inconvenient. Transporting it may also be difficult for the same reason.

b.  If cast iron is not cared for properly it will form rust easily.  This will quickly deteriorate its quality.  However with a little elbow grease it can be quickly restored.

2. Copper Cookware:  Copper was very popular throughout the world.  It is one of the best heat conductors of all the available materials.  One of its most appealing properties is its light weight.  It also helps prevent microbial contamination.  One of its biggest down falls is its cost.  Copper mining is difficult. That is why, it is so expensive.

3. Steel Cookware:  Steel was used in some cases, but until the invention of the Bessemer process it was expensive to obtain as well.  Steel also requires more care when cooking, as it needs to be heated more slowly.   I believe blacksmiths worked with iron and steel to create some unique cookware creations.

These are just 3 types used by past generations, earthen cookware were also used in different regions.