10 Benefits of Using a Cast Iron Skillet For Cooking.
Pots, pots, pans 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've decided to show you 10 benefits to know about one kind of stove: cast iron stoves.
I'm sure you won't use any more after reading this.
1. An iron intake
The one and only skillet material to provide a nutritional benefit, the frying pan gives you iron. Yes, every time you cook it gives you an increase in your iron levels, especially if you cook acidic foods like tomatoes, for example.
2. No toxic product
Unlike other types of stoves, cast iron stoves are guaranteed to be toxic-free. Cast iron is safe, even when it begins to wear and scratch. Unlike non-stick frying pans which release toxins at the first scratch.
3. Tastier foods
Test and you will see: the food tastes better right away. They keep their softness or their natural crunch. And in addition, since less fat is needed in these magic pans, the taste of the food is preserved.
4. More robust stoves
If it falls, if you heat it up, if you scratch in it, do not be afraid! Your cast iron pan is harmless. It might be a bit heavier, but it's way beefier than any other coating. Do you want proof ? I still use my grandmother's, which my father used before me.
5. High heat resistance
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 pan is used to heat, even hot weather, and is absolutely harmless. Of course, do not try a "super experiment" by subjecting it to a temperature of 500 ° ...
6. A safe bet for centuries
You still have, in your hands, an example of historical heritage! 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.
7. A natural non-stick coating
I told you it was less toxic than non-stick supermarket pans. 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 for a very long time. The ideal? coconut oil applied with a paper towel or clean cloth. And an oven at 250 ° for 1h30. Let it cool naturally and simply wipe it off.
8. Real savings
Cast iron is inexpensive 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".
9. Real heat distribution
The heat in the pan is squarely "distributed" by the pan. Understand that it gives heat evenly everywhere and therefore cooks food optimally. There won't be any “overcooked” on the outside while the middle is still raw.
10. Efficient with all cooking modes
I hinted it a bit earlier, you might think I was exaggerating to convince you of its heat resistance. But not at all ! The cast iron pan 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 benefits of using a cast iron pan :).
If you are interested in a cast iron skillet, we recommend this one.
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