Cast Iron Pan

Cast iron pans are kitchen workhorses, but they are sometimes overlooked in the depths of hard-to-reach cupboards. Cast iron has a multitude of advantages. They're highly long-lasting, affordable, and excellent heat conductors.

Cast iron pans are ideal for crusting steaks and other proteins, as well as browning vegetables. You can even cook a stir fry with cast iron since it retains heat efficiently, much like a wok. Cast iron is ideal for shallow frying because of its ability to retain heat. Eggs, delicate bits of fish, and acidic meals should all be avoided while cooking with cast iron. In this case, a nonstick pan is preferable. Acidic foods like tomatoes and vinegar can react with metals in the pan and cause corrosion. Filling the pan with approximately an inch of water and bringing it to a simmer is a good way to clean and care for cast iron cookware. Scrape off any stuck-on foods with a wooden spoon and drain away from the water.