It is made of cast iron kitchen nonstick REALLY?

Cookware made of cast iron is inexpensive, versatile and virtually indestructible. If you try to be good, does not give his last forever, but an excellent non-stick surface also develop.

Benefits of Cast Iron Cooking

Casting can be very hot, and has also to heat, so it is perfect for searing meat. You can also go directly from the kitchen into the oven. Foods such as meat and pork chops are cooked in this way, because you brown the outside, but do not want to be overcooked in the middle.

Fonte comes to be terrible to fry (or fry in a pan, as in this recipe for Buttermilk Fried Chicken), because it retains heat so well. One of the tricks to cooking is to ensure that the oil is still cooking at the right temperature. If the oil is not hot enough, the food to get fat.

In fact, a cast iron pan is so versatile, can be used to brownies, corn bread, cake crumbles, cobblers, and even bake pizza.

You can also tap directly on the grill, which is ideal for caramelizing onions stewed or even if you do not want to heat your kitchen.

Possible disadvantages of cast iron

A disadvantage of cast iron is that it takes longer to cool heat than other types of cookware and even longer after it is cooked.

It is also difficult - especially when full of food. With two hands, two pot holders, it may be essential. And if you have one of these ovens glass, be careful not to scratch or break.

And, of course, must be intensively the occupation a little more care of common kitchen utensils, but nothing. (Contrary to what you may have heard, it is quite possible to use soap on cast iron. Consider how to clean cast iron cookware for details.)

Cookware made of cast iron is not my first choice for long embers include sauces, tomato or other acidic ingredients. The acid may react with iron and give the food a metallic taste. However, a cast iron pot with a layer of enamel is perfect for this kind of thing.

It really is non-stick cast?

Compare the non-stick properties of cast iron stove with a pot on it has a non-stick coating (ie stick pan).

A new cast iron stove takes time to develop its non-stick properties. When the oil is heated in a crucible, which reacts with the iron to form an impermeable layer, which connects the surface of the pan. Over time, the separation layer getting thicker wort call.

Once the dressing in place, it will remain there until the shell is neglected.

On the other hand, a Teflon-coated pan, but slowly begins to lose its non-stick coating with time, while he scratched and scratched and otherwise abused. Not only that, but high temperatures cause the Teflon to decompose and smoke in the air.

Apart from the question whether it. A health hazard when the coating was smoke, then it is no longer on the shelf

In summary, Teflon non-stick pans will be less over time and eventually replaced, while the non-stick cast is over time and can last forever.

Learn more about seasoning cast iron

You can buy cast iron pans dry or green. Wood means that it yourself season, which can be a difficult process, and if you've never done before, you may find yourself burned with a new lid on the pan with the sticky oil. As such, my recommendation is to buy your shape and flavorful.

There is a minimum seasoning, to be sure - nothing to do with what you are developed after years of use - but it's enough to start. You want to use a little cooking fat (oil or butter), as you would any other pan. The more you grow cook with cast more spice until you actually cook the eggs in it without sticking.