There is no doubt if you watch old television Western, who at one point in time to cook an old pot or pan over an open flame is seen. The idea of getting tough durable cookware has much appeal to modern chefs and cooks today.
Wort
Cast iron cookware has unique properties such as durability, easy care much, you can cook anything, and it is virtually eternal. If you ask most people who cook with cast > Iron, they also swear the food tastes better. Unlike other cooking utensils that are even better with age if properly cared for. The more they are used, the more seasoned the better. Season is a process where the microscopic pores to be due in full smooth surface. The color darkens with the actual use, up to a film with a slight sheen. This is the sign of well-experienced cast.
Longevity
Cast> The iron is durable, so durable, that block is the same engine used in the car, you stand the heat, and are extremely strong. Cast iron is melted in a pan-shaped forms then known as throws. Ferro does not scratch, chip, or melt, of course, do not dissolve well in fact, if you are cooking for more than 2,500 degrees. In addition, the handles do not fall and there are no non-stick material is used in production, so do not worry about the fumes that may be otherNon-stick cookware style. There are only two things that can be harmful to the iron and are, run the dishwasher and put the pan with cold water directly on a hot pan.
Tips and tricks
Buy a pre-seasoned pan, if possible, the costs are slightly higher, but this process is very important that is expected to ensure the longevity to be removed.
Cooking with cast iron is cheaper. It has the ability to absorb and retainHeat, reducing the overall cost of fuel.
Large selection. Iron is available in almost every form of pans in the kitchen, such as pans, pots, pans, pots are used, Dutch ovens, pizza pans, etc. ..
A single dish can be used for baking, roasting, frying, and many other uses.
With cast iron, you can direct the pan from the oven and straight to the table.
Well-seasoned iron is virtually stick-free, so do not use veryCooking Oil
Have fun!
Unlike other pans, do not have to worry about scratching the surface. Then take the whip and the long-forgotten forks and metal spatula and start poking and scraping off without any problems. You can also do it directly from the stove and pans directly on your oven as a professional.
Start cooking like never before.
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