Despite the huge assortment of kitchenware, professional culinary specialists prefer dishes made of cast iron. This is easy to explain, because cast iron has a number of undeniable advantages:
- the alloy has exceptional heat-conducting properties - it heats over the entire surface, it retains heat for a long time. Therefore, cast-iron cauldron helps to preserve the taste and useful qualities of products.
- in cast-iron dishes you can fry, stew, bake in the oven without fear that the food will burn.
- cast iron has a significant safety margin, it is almost impossible to damage the cast-iron product. You can consider the utensils of this material eternal.
- the combination of iron, carbon and silicon, from which iron is smelted, is completely harmless to health. And even, according to the experts of the Institute of Nutrition of Great Britain, enriches the food absorbed by the human body with iron.
- It is easy to care for cast iron products, they are perfectly cleaned.
How to choose cast iron?
Cast-iron cauldron with a flat bottom, the so-called udjatnitsa, is convenient for cooking food on a gas or electric stove. In modern life, the female is more familiar than the traditional form of the cauldron.
Traditional cast-iron cauldron with a convex spherical bottom is without a cover and with a lid. Its advantage over analogues with a flat bottom is that in it the food is warmed evenly over the entire area, in contrast to the uterus, which is heated most of all from below.
Especially popular is the cast-iron cauldron with a lid-frying pan for its versatility. Both parts can be used with advantage both in tandem and separately.
Modern industry has mastered the production of cast-iron enameled cauldrons. And the enamel is gray and colored. And this dish has a number of advantages. She looks very presentable. In addition, cast-iron enameled ware is resistant to the effects of organic substances, acids, alkalis and salts. But if the enamel has broken off, such utensils can not be used for cooking.
Deciding for yourself the question of which cast iron is better, do not make a mistake. On sale it is possible to meet and "пввевдогугунную" utensils. The surface of the dishes declared as a cauldron is covered with a non-stick coating (for example, Teflon ). In fact, it's a pan, and you can cook in it only on a gas stove, but not on an open fire and not in the oven.
Care of cast-iron dishes
As a rule, the new cauldron is covered with a special remedy. Before the first use of cast-iron cauldron, the coating should be removed using a sponge and hot water. Then it is necessary to make a calcination of cast-iron cauldron with vegetable oil. The oil penetrates into the pores of the alloy and under strong heating, charring forms a protective coating that protects the pan from burning food and rust. In the future, it is not recommended to use soap, so as not to destroy the natural fatty film formed during the operation. Many mistresses for certain are perplexed, how to clean cast-iron cauldron? It is better, after collecting the sponge with food remnants, rinse the dishes with moderately hot water, then wipe dry with a soft cloth. To preserve the useful properties of cast iron, cookware is not
If the food began to burn in the cauldron, then it is necessary to make the burning procedure. Not everyone knows how to burn a cast-iron cauldron, although this is a simple process. In a red-hot Kazan, they pour a kilogram of table salt and warm until the salt is ripe. All this time, stir the salt, and make sure that the cauldron does not burn red hot. Then the salt is removed, and, waiting for the dishes to cool, calcine vegetable oil in it.
We hope that the tips will help you successfully make a purchase and use iron ware!