Pots, pans, skillets of all kinds, we buy a lot. Finally, we buy them all because we do not know which are the best and the most “durable”.
But, in order to help you make the right choice, we decided to show you 10 benefits to know about cast iron skillets. I’m sure you it will be a favorite after you read this.
The simple and unique skillet material brings a nutritional advantage, it gives you iron. Yes, every time you cook, it brings you an increase in your iron levels, especially if you are cooking acidic foods like tomatoes, for example.
No toxic products
Unlike other types of pans, cast-iron skillets are guaranteed without toxic compounds. 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 foods are immediately tastier. They keep their mellow or crunchy nature. And as more fat is needed in these magic skillets, the taste of the food is preserved.
More sturdy pans
If it falls, if you heat up hard, if you scratch in it, do not be afraid! Your skillet is not at risk. It may be a bit heavier, but it’s far more sturdy than any other coating. Do you want proof ? I still use the one I got from my grandmother, which my father used before me.
Great resistance to heat
Use it on your gas cooker, but also in your oven, on your barbecue, in wood fire … whatever you want. Don’t be afraid to give it warm. Your cast iron skillet is used to heat, even at high heat and does not affect it at all. Of course, do not try a temperature of 500 ° …
Value for centuries
You still have an example of the heritage of history in your hands! Cast iron skillets already existed in the 4th century in China, then in England and France and finally in the United States in the 18th century.
A natural non-stick coating
I told you it was less toxic than the non-stick pans in supermarkets. But that does not mean it must stick. On the contrary: if you use the right oil in small quantities, it will remain non-stick for a very long time. The ideal? Coconut oil applied with a paper towel or a 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. 30-50 bucks for a cast iron skillet which will last at least 3 generations? I do not know what you think, but I say “yes”.
Real heat distribution
The heat in the pan is squarely “distributed” by the stove. Understand that it gives the heat evenly everywhere, and therefore cooks the food optimally. There will not be “overcooked” outside while the middle will still be raw.
Effective with all modes of cooking
I have hinted a little higher up, you may think I was exaggerating to convince you of its resistance to heat. But not at all ! The skilletcan cook on the stove, on the barbecue, in the oven, on charcoal, in the fireplace … wherever you feel like cooking! There you go. You know the 10 advantages of using a cast iron skillet!