Cast-iron in the context of "Dandy loom"

Gunpowder weapons in the Song dynasty included fire arrows, gunpowder lit flamethrowers, soft shell bombs, hard shell iron bombs, fire lances, and possibly early cannons known as "eruptors". The eruptors, such as the "multiple bullets magazine eruptors" (bǎi-zi lián zhū pào, 百子連珠炮), consisting of a tube of bronze or cast iron that was filled with about 100 lead balls, and the "flying-cloud thunderclap eruptor" (fēi yún pī-lì pào, 飛雲霹靂炮), were early cast-iron proto-cannons that did not include single shots that occluded the barrel (thus called "co-viative" weapons). The use of proto-cannon, and other gunpowder weapons, enabled the Song dynasty to ward off its generally militarily superior enemies—the Khitan led Liao, Tangut led Western Xia, and Jurchen led Jin—until its final collapse under the onslaught of the Mongol forces of Kublai Khan and his Yuan dynasty in the late 13th century.

In weight training, a kettlebell is a cast-iron or cast-steel ball with a handle attached to the top, resembling a cannonball with a handle. It is used to perform a range of exercises; primarily ballistic exercises that combine cardiovascular, strength and mobility training. Kettlebells are the primary equipment used in the strength sport of kettlebell lifting.

A comal is a smooth, flat griddle typically used in Mexico, Central America, and parts of South America, to cook tortillas and arepas, toast spices and nuts, sear meat, and generally prepare food. Similar cookware is called a budare in Venezuela. Some comals are concave and made of barro (clay). These are still made and used by the indigenous peoples of Mexico and Central America. Comals are similar to the American griddle or the Indian tawa, and are often used and named interchangeably with these.

Comals for home use are generally made from heavy cast iron, and sized to fit over either one burner on the stovetop (round) or two burners front to back (elongated oval). In many indigenous and pre-Hispanic cultures, the comal is handed down from grandmother to mother to daughter, the idea being that a comal tempered over many years of use will heat faster and cook cleaner.