Pans, pots, pans of all kinds, we buy a lot of them.
In the end, we buy them all, because we don't know which are the best and most "durable".
But, in order to help you make the right choice, we decided to show you 10 advantages to know about a kind of stove:cast iron pans .
I'm sure you won't use any more for cooking after reading this.
One and only pan material to provide a nutritional advantage , the cast iron skillet gives you iron.
Yes, every time you cook, it brings you an increase in your iron level , especially if you cook acidic foods such as tomatoes, for example.
Unlike other types of pans, cast iron pans are guaranteed toxic free .
Cast iron is safe , even when it begins to wear and scratch.
Unlike non-stick pans which release toxins at the first scratch.
Test and you will see:the food is immediately tastier. They retain their natural softness or crunch.
And in addition, as it takes less fat in these magic pans the taste of food is preserved.
If it falls, if you get very hot, if you scratch in it, don't be afraid! Your cast iron skillet is safe.
It may be a little heavier, but it's much better than any other coating.
Do you want proof ? I still use my grandmother's, which my father used before me.
Use it on your gas stove, but also in your oven, on your barbecue, in a wood fire... whatever you want.
Don't be afraid to make her hot, you'll be hot before she does. Your cast iron skillet is used to heat, even high heat and risk absolutely nothing.
Of course, don't try a "super experiment" by subjecting it to a temperature of 500°...
You still have here, in your hands, an example of heritage history!
Casually, cast iron stoves already existed in the 4th century in China, then in England and France and, finally, in the United States around the 18th century.
I was telling you that it was less toxic than the non-stick pans in the supermarkets. But that doesn't mean it isn't.
On the contrary:if you use the right oil, in small quantities, it will remain non-stick a very long time.
The ideal? Coconut oil applied using a paper towel or clean cloth. And an oven at 250° for 1h30. Let it cool naturally and simply wipe it off.
Cast iron is not expensive to manufacture.
It is therefore economical while being of very good quality .
40 euros for a first price cast iron pan, which will last at least 3 generations? I don't know what you think, but I say "yes".
The heat in the pan is squarely "distributed" by the pan.
Understand that it gives even heat anywhere and therefore cooks food optimally.
There won't be any "overcooking" on the outside while the middle is still raw.
I insinuated it to you a little above, you may have thought that I was exaggerating to convince you of its heat resistance.
But not at all ! The cast iron skillet can cook on the stove, on the barbecue, in the oven, on charcoal, in the fireplace... anywhere you want to cook !
And There you go. You know the 10 advantages of using a cast iron skillet :)
If you are interested in a cast iron skillet, we recommend this one.
