Nowadays, people are increasingly using modern means and utensils for cooking, but in this case, high-quality household items checked for many years turn into ordinary relics of the time. The same goes for cast iron pans. A man in pursuit of fashion trends risks permanently losing such an indispensable variety of cooking utensils.
Naturally, cast-iron frying pans do not differ in such high aesthetic characteristics in comparison with modern models of such dishes, such as Teflon and others. But if we recall our ancestors, they would never agree to exchange a cast-iron frying pan for dishes with an incomprehensible Teflon coating. Of course, Teflon pans have their own advantages - the ease and non-stickiness of products, but on these characteristics the whole list of positive aspects exhausts itself.
If we talk about cast-iron pans, they are made from a mixture of substances such as carbon and an alloy of iron. These are the only components; others are never added there. This means that food that has been cooked in a cast iron skillet will not be harmful to human health. Cast iron is characterized by high heat capacity characteristics, as well as low heat conductivity, which means that such a pan will slowly heat up and cool slowly. Thus, the food has time to steam after it has been removed from the fire.
An important advantage of cast iron is that it will not react with products cooked in a pan, it also does not rust and is resistant to acids. In addition, cast-iron pans are heated evenly.
This applies to the bottom of the dishes, and its side walls. A cast-iron skillet does not require any special care, so manufacturers do not even recommend washing these products, since it is enough to wipe the surface after completing the cooking process with a napkin or a special cloth. But such care implies the presence of separate cast iron pans for each type of product in the kitchen, because cast iron absorbs food smells well.
A bit about the flaws
One of the only drawbacks of cast-iron cookware is its weight, because, as a rule, a frying pan is made of cast materials, and therefore has a rather large mass. In order to extend the life of the cast-iron frying pan, some manipulations are required to prepare the dishes for their intended use. The pan you just bought should be washed in order to get rid of factory grease, after which you need to pour corn or olive oil into it with a layer of five to seven millimeters. In the absence of the listed types of oils, vegetable can be used. With the oil poured, the pan is put on fire and heated for about twenty minutes, then the oil is poured out, and the pan must be wiped well. After completing the described manipulations, the cast-iron pan is completely ready for use for its intended purpose.
Now in stores you can find cast-iron frying pans of domestic brands. They are affordable and look pretty simple. Sometimes, if desired, you can find cast-iron pans, which are produced in Europe, as well as French cast-iron models. Cast iron cookware is distinguished by the fact that it will serve its owners throughout life. And then it will be inherited by their children and grandchildren, who certainly will not be disappointed by the presence of this item in their collection of dishes.