Cast-iron frying pans
Cooking in a panlow thermal conductivity of cast iron is especially suitable for products that require long cooking. You can cook in such a pan without frequent stirring. Ideal for. Pros: Cast iron pans are the thickest. They are not afraid of scratches and high temperatures. Nothing sticks to them, and they keep warm for a long time. This is the most durable frying pan - fireproof, hardwearing, suitable for all stoves and ovens. The porous structure of cast iron, like a sponge, absorbs any grease that creates a natural non-stick coating on its surface. Therefore, it is not recommended to wash the cast iron pan thoroughly. It should stay oily. Cons: These are not only the thickest, but also the heaviest pans. You cannot store ready-made food in them, as cast iron rusts. For the same reason, cast iron pans require special care. They are not washed, but calcined over a fire, and then rinsed with cold water. Such dishes must be thoroughly dried after washing and greased with vegetable oil. Another disadvantage of cast iron is its fragility. Despite its massiveness, cast iron can crack on impact. If you are not afraid of these requirements, then feel free to choose a cast iron pan. You can inherit it along with your favorite family recipes. The main rule: your burden does not pull. Rust in a cast-iron pan If you carefully deal with grease, cleaning a cast-iron pan with aggressive detergents, the dishes will very quickly become covered with red rust spots. You can get rid of them with the help of vegetable oil: ignite, grease with oil and ignite again. To prevent rust from reappearing, each time you wash the pan, coat it with oil and wipe it with a paper towel. And in no case store ready-made dishes in cast iron.
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