It’s no exaggeration to say that choosing a good cast-iron pot is very helpful for cooking good food. Once I thought I could only cook some simple food, but after buying a cast iron pot, occasionally braising braised pork in brown sauce on weekends is also very delicious.
The cast iron, mainly refers to the iron carbon alloy with carbon content of more than 2%. It is strong and resistant to manufacturing, uniform heat conduction and corrosion resistance, and is very ideal for pot making materials. Many professional chefs consider the cast iron pot a cookware that allows for even cooking and precise temperature control.
There are two types of cast-iron pots: enamelled and unenamelled. With or without enamel, the advantages of cast-iron pots are obvious: uniform heat, good sealing, good heat preservation, and ease of use.
The emission rate of the cast iron pot is very high, speaking people’s words is, the food inside and out can be evenly heated, no effort to shake the spoon ha ha ha, and the induction cooker is perfect.
To take a scientific example, the emissivity of stainless steel is about 0.07. Even when it is very hot, you can’t feel any heat by touching it with your hand. The heat of cooking with this kind of pot can only reach the side where the food is in contact with the pot. The cast iron pot has an emissivity of up to 0.64, which can fully heat the whole food.
Uniform heating
The lid and the rest of the pot are very close, which can form a small internal circulation of heat energy in a closed environment to better lock the water of food, reduce the loss of nutrients, and make it more original.
Good sealing
Cast-iron pots have a very high volumetric heat capacity (the amount of heat absorbed or emitted by a change in temperature of one degree Celsius), which means that once they are hot, they can stay hot for a long time. When the ingredients are put on, the temperature in the pot is almost constant. You can cook them and then turn off the heat to stew, which is very energy-saving.
Plus, trust me, the happiness of a dish that’s always warm when served is sometimes more important than the taste itself. In fact, the cast iron pot is so heavy, it’s not really easy to pour out the dishes which is one of the reasons why the enamel cast iron pot is so popular, it’s really beautiful on the table!
Good thermal insulation
Open fire, induction cooker, oven universal (microwave oven not), soup, meat stew, toast, good at everything. Placing a cast-iron pan in the oven makes cooking simple and easy, and as long as the temperature and timing are controlled, it’s almost impossible to fail. Lazy as I am, I just want to prepare the ingredients, leave them to stew and roast, and then serve them directly.
The fly in the ointment is that the cast iron pot is a little small and expensive, the new pot for the first time to spend dessert, early use may be a little sticky pot, after the use of rust should also be prevented, there will be some maintenance methods at the end of the article.
Cast iron skillet
The whole cast iron is used to make it stronger and more durable. Inside the handle is a whole strip of wood fixed, unlike some manufacturers in order to save material, the handle is hollow. If you buy a cast iron pot without a wooden handle, it is recommended to use a hot sleeve, because the cast iron pot is very energy storage, the temperature is really not easy to go down.
There are two kinds of pot covers to choose from. Wood covers can prevent water drops from falling back, but the maintenance is troublesome. Lazy people still choose glass covers. Can directly observe the pot dishes, suitable for novice, but also easy to clean.
Cast iron thickened wok
The cast-iron wok is good for stir-frying and has a large diameter, making it big enough for a family of four. You can also use matching heat insulation handles and pads, which are also inexpensive.
Japanese cast iron saucepan
If summer comes, eating hot pot in an air-conditioned room is also a good experience. Wiping the sweat off your forehead and chatting with friends while eating is a rare experience.
This cast iron pot has a deep body, which is just right for braising. Make soup under the fire to cool the heat, and cook several bowls of congee to keep healthy and beautiful. Day after day, we drink and eat together, from summer to winter.
Single-handled cast-iron steak skillet
As mentioned earlier, cast-iron pans are ideal for steaks and other meats because they store heat well, heat evenly and hold heat for a long time. I also like the size of 16cm diameter. One person can eat a lot, but two people can eat enough. Fry an egg or a small piece of steak in the morning and start the day feeling energized.
Well, the beauty of the enamel cast iron pot and some practical shopping tips for next time. Attached are some methods and maintenance skills of pre-seasoned cast iron pot, good use, to better use.
Boiling pot: Boiling pot is to lay a good foundation before use, convenient for later use. For the first time, it is recommended to cook with lard or other animal fat, if you do not have one olive oil and other vegetable oil. Coat the wok with lard as it burns. After wrapping, don’t rush to wash. Let cool naturally and wash well.
While cast-iron pans are actually quite durable, any kind of spatula will do, a wooden or silicone spatula is more gentle. Don’t leave acidic foods in the pan for too long, and don’t include things like marinades. The cast iron pot should be dried immediately after cleaning, especially the pig iron part of the pot edge, to prevent rust. Immediately after drying, apply a thin layer of oil, any cooking oil, and use only a thin layer to nourish the pan. Some food sticks to the bottom of the cast iron pot, which can be soaked and softened before cleaning. The stains that are difficult to remove can be covered with soda powder and water and then wiped with paper towels.
Wash and dry cast-iron pots when not in use and place in a cool, ventilated and dry place. If there is a lid, put the lid on, and put a folded paper towel between the lid and the pot to allow ventilation and prevent moisture from entering and causing rust.
Well, there are a lot of things that need to be paid attention to about the use and maintenance of cast iron pots. We will introduce these contents more later. In fact, with the increase of time, you will definitely use more skilled, more handy. Not only can you make your kitchen more beautiful, but also can make more food, for their own life to add more beautiful.
English