Cast iron cookware: the use, pros and cons

Ever since Soviet times, cast-iron cookware has been prized in the kitchen. At some point, modern non-stick frying pans nearly crowded out heavy cast-iron appliances from Russian cuisine. However, they managed to resist, because their quality has been tested for decades.

Cast iron cookware is one of the universal options, thanks to which it is possible to cook both tasty and healthy food at the same time. Such pans have a long service life, and in some grandmothers you can find real rarities: pans preserved from old times.

If the dishes have an internal enamel coating, then food can be stored for a long time in the refrigerator. If this is not available, it is better to move the food to another container, since the products can cause corrosion on the surface and ruin the dishes.

At present, modern technologies allow to improve and refine the already practical and convenient cast-iron dishes. More varieties can be found on the market. Each option is adapted to the modern conditions of the kitchen and is designed to work in conjunction with certain appliances.

• For induction plates. The raw material from which cast iron dishes are made tends to attract magnets, which means that it can be used for work on an induction stove. Now the majority of heat-resistant containers are available with a flat bottom, which is very important when cooking on an induction stove - cast-iron cookware also does not have this problem.

• Enamelware. This option is also quite suitable for frying on an induction cooker. Usually such pans are enameled both from the inside and outside. External features allow you to choose dishes of a certain color, which harmoniously fit into the design of the kitchen interior. Inside the devices are decorated with glass enamel, which is absolutely safe for products, even with direct contact. The advantage of enamelled specimens is the ability to store the dish longer. Also, unlike the classic cast iron appliances, enameled ware does not need to be prepared and calcined several times after purchase.

• Ware with teflon coating. This is another option with a protective layer. Such dishes is a budget model in comparison with enameled, and its service life is even less. In this case, the protective coating is applied only on the inside. In this regard, the service life is limited to 3-4 years. As soon as Teflon began to move away from the walls, the use of a frying pan becomes impossible.

This is not the most successful type of cast-iron cookware, although at first it seems to housewives that cooking in it is more convenient and quick, because Teflon has anti-burn properties, which preserves maximum benefit in food. In fact, it is more difficult to care for the Teflon coating, besides it is necessary to work with it very carefully and not to damage the walls or the bottom with a metal spatula.

You can classify cast iron dishes and objects of a more narrow focus. For example, for cooking in a stove, cast iron or iron pots can be used, cast iron pots, pots, kettles, cauldrons, meat dishes, portioned frying pans, and other cooking utensils are popular.facilitating the life of a young housewife.

The most famous cooks make their choice in favor of cast iron for a number of reasons. They are described below.

• This is an eco-friendly dish that does not cause any harm to the health of consumers. By production of products from cast iron chemical elements are not applied, and non-stick properties are achieved naturally in the cooking process.
• One such pan serves not one decade and can accompany the life of several generations. There is no need to take care of it in a special way - simple cleaning and calcination will suffice to make it look like new again.
• The porous structure of the material slowly heats up, but reliably retains heat and evenly distributes it over the entire area. For this reason, in comparison with aluminum or steel pans, the dish is cooked at higher temperatures.
• These are universal specimens that allow you to cook on a gas, electric or glass-ceramic stove, bake in the oven, cook, fry, simmer.
• As already noted, uniform heating is characteristic of such pans, and this ensures that the food is heated equally on each side. Well-cooked food is tastier and healthier than lightly deep-fried foods.

The main disadvantage of a cast iron pan is its heavy weight. On average, one copy weighs about 2 kg. Not every housewife can hold a heavy object in her hands, especially when it is often required to lift it, for example, when cooking pancakes. In this regard, the dishes may fall to the floor, and cracks may form on the floor, and sometimes a piece will fall off.

For this reason, it is necessary to operate the cast iron dishes very carefully. With the same caution is to approach her care and storage.

When choosing dishes from cast iron, you should follow some recommendations.

It’s necessary to decide What is a purchase for? You can, of course, buy a universal pan, which perfectly fries, stews, bakes, but it is better to purchase items of a narrow focus: utyatnitsa, crepe maker, cauldron. Such a purchase will avoid thorough washing after each preparation. In addition, the service life of kitchen utensils will increase several times.

If the pan was needed for pancakes, then you need to choose thin dishes, for roasting meat products you need a container with a grooved bottom, for stewing - a deep container. Do not forget that for a large volume of dishes characterized by heavier weight.

In addition, it requires the most powerful stove. Often there are difficulties when choosing a cast iron cauldron. Flat-bottom capacity is more stable, but its walls will heat up worse.

It is necessary to pay attention to the material from which the dishes are made. Varieties of cast iron products have been described above, and it can be concluded that frying pans with additional coating are in many ways more comfortable and also look aesthetically pleasing. But nevertheless the classical frying pan, just cast from cast iron, is more practical, as it differs in durability.

You should carefully examine your favorite products. for defects. Flaws in cast iron are rare, but they also have a place to be. Such scratches not only spoil the appearance, but also reduce the service life of dishes. Defects can be observed not only on cheap products, but also on more expensive ones.

It is worth exploring the chosen thing on each side. No need to take products that are noticeable at least a small crack or attempt to melt the marriage. This should be a smooth and well-polished coating without any sagging or grooves.

Need to pay attention and on product handles. They are removable and non-removable and can be made of cast iron, wood or polymeric materials. The cast handles make it possible to cook the dish in the oven, but under the influence of the heat they heat up very much, and without a thick towel the hostess will not be able to get the dishes out of the oven.

Wooden handles in this regard are more convenient, since they do not heat up and are eco-friendly, but their service life is severely limited. You cannot put a frying pan with wooden handles in the oven. But if it is a removable product, then they will allow you to use the pan even when baking. Polymeric knobs do not heat up and allow you to work with the oven, but with careless handling they can break away.

And has cap. For example, cast-iron pots, cauldrons or uatyatnits are already sold in advance with covers. Frying pans and broilers are usually sold without covers, but perhaps this plus these products. The buyer does not have to overpay for this attribute, because a suitable lid may already be in his kitchen.

If the lid is purchased separately, it is better to refuse to purchase goods from cast iron. Cast iron lids are very large, heavy and have a feature to take heat, negatively affecting the cooking.

According to customer reviews, you can make a rating of the most popular manufacturers of cast iron cookware. Leading places in it are occupied by manufacturers such as "BIOL", "Seaton", "Balezino", "Slutsk".

Fully cast iron pan without an additional protective layer has its own characteristics of use. Before its first use, you need to take a number of measures that will achieve maximum service life. An important stage in the use of cast iron - calcination. Crockery, which is ignited, will not allow the dish to burn and fill the food with excellent taste and aroma. Prepare a cast iron product for use as described below.

1. First of all, you need to thoroughly wash the pan brought from the store with detergent and wipe dry.
2. After that, it should be ignited in the oven.
3. Then you need to cool the dishes.
4. The next step is to add salt to the bottom and repeat the calcination procedure. Do not feel sorry for salt - it will take about 1 kg, depending on the volume of the container.
5. Then you need to cool the dishes again.
6. The next step is to ignite the empty pan for the last time.
7. After this, it is necessary to lubricate the still hot container with oil and leave it in a heated oven for several hours. Now the dishes are ready to go.

Not all housewives are satisfied with the food cooked in the cast iron. This happens if the dishes are improperly operated. It is important to wash the cast pan immediately after it has cooled. If you leave it for a few days, the oil will be absorbed into the pores and transferred to the next dish, which will change its taste and aroma. You can use a few more recommendations for the operation and care of cast iron products.

• The cooking process should be done only over low heat.
• Once the cooked food has cooled, it is important to transfer it to another container.
• It is necessary to wash products from cast iron with hot water, then wipe dry.
• After washing, it is necessary to pour boiling water over the bottom and lubricate with oil. In this form, and should be stored cast iron pan - the oil creates a protective barrier against corrosion.
• Cast iron dishes can not be soaked, as it quickly rusts. Cast iron utensils should be regularly inspected for rust.
• When washing it is impossible to use coarse brushes and aggressive chemistry, as these agents can severely damage the protective coating, and its restoration will be quite problematic. In addition, household chemicals can be absorbed into the pores of the material. For the same reason, it is not recommended to wash such pans in a dishwasher.

Special care requires cast-iron dishes with enameled coating. It is not necessary to cool such an instance under cold water - let it cool down independently. If the enamel pan was put in the fridge, then when heating it is important to wait until the dish cools down a bit. If you allow a strong temperature difference, then on the enamel, which already does not have a long service life, damage will occur. In order not to wait until the dishes with food taken out of the refrigerator reach room temperature, it is easier to shift the dish to another container and reheat.

For information on how to choose and care for cast iron, look in the next video.