One of the most ancient materials used in the kitchen is cast iron. Cast iron pans are the most common utensils. It is difficult to find a mistress who would not have such dishes in her arsenal. Cast-iron pans can be found in the restaurant, where cauldrons and pots are made of this material.
Cast iron has a considerable number of useful properties. First of all, by the good heat capacity of the alloy itself, heating occurs gradually and evenly. When the fire is off, the cast iron begins to cool slowly. Heating also takes place gradually, this can not but have a positive effect on some types of dishes, and also it has a beneficial effect on the service life of such a pan.
Due to the uniformity of the processes of both heating and cooling, the amount of oil that is needed to prepare the dish is almost halved, the dishes become more healthy and dietary.
Cast iron pans have another significant advantage: significant time savings in the cooking process. When the stove is already turned off, the pan remains heated for some time, that is, the cooking process does not stop immediately. Housewives with experience actively apply this property of a cast-iron frying pan, leaving the dish to “ripen” when the stove itself is already turned off.
Cast iron pans have a non-stick property, which is acquired in the process of their application. When frying occurs, the pores of such a pan are coated with oil, and with prolonged use, a high-quality non-stick layer is formed. If you compare cast iron with Teflon coating, the second quickly loses its non-stick properties. The toxicity of new products also remains in question, many years have been arguing about this.
Studies conducted by British scientists have shown that pans with Teflon coating have a negative effect on human health. It was found that during heating, regardless of whether Teflon is damaged or not, it releases harmful substances that can provoke obesity, heart problems, and also undermine the thyroid gland. In addition, Teflon coating can be dangerous for nine types of cells that are involved in the functioning of the human immune system.
Despite the fact that the Teflon coating greatly facilitates the cooking process, this advantage goes by the wayside, given the fact that this substance has a negative effect on human health. Knowing this, it is better to give preference to cast iron pans, which have only advantages.
Cast iron pans need special care. Even our grandmothers and mothers, before starting to use such a pan, be sure to wash it under running hot water and carefully wipe it. After that, they poured salt on its bottom and put it in an oven or oven, then it spilled out, and the pan itself was smeared with a layer of fat or vegetable oil.
This procedure does not require much time, it can easily be repeated by any modern housewife.
So that cast-iron pans do not rust, after contact with water they need to be thoroughly wiped with a towel. In addition, the process of washing them by hand, without using a dishwasher, will help prevent rust.