10 reasons why you should only cook with cast iron skillets ;
Pots and pans made of aluminum, stainless steel and non-stick coated steel Teflon, have almost replaced the cast iron pans old, but they are no match for them in safety and durability. If you have inherited any pans rusty old his parents or grandmother, hold on to them. If you find them in garage sales, grabs.
People are welcoming more and more these relics of the past as they learn about the benefits of cooking with them. You can buy new pans cast iron Store, but is gold, right? Here are some very good reasons to start using them.
1. cast iron pans are safer than many modern pieces of cookware
have been around a very long for more than 2,000 years, in fact. Historical evidence indicates use in China and in 3rd century BC. Since the process of sand casting of cast iron pans do not require much technology, which became popular in many cultures around the world. Most households had cast iron vessels for main kitchen. While its long history of use is evidence of the relative safety of cast iron pans, many modern cookwares have failed in this sense. For example, aluminum is now considered unsafe cooking into account the metal react with food and be absorbed in large quantities. The presence of aluminum deposits in the brains of Alzheimer’s patients has made people distrust their use. nonstick pans can not be used over high heat; that they are easily scratched, and is safe to use pans with Teflon coating damaged. cookware stainless steel is relatively inert, but the downside is uneven heating and formation of hot spots that burn food. A copper base in stainless steel pots reduces this problem to some extent, but are still not suitable for high temperature cooking, such as burning flesh.
coated ceramic clay is dangerous, because it absorbs lead in food, especially after the enamel wears protective. Lead is toxic even at very low levels, causing damage to the nervous system. The glass is useful in the oven, but it is not safe to use in direct flame.
Upon reaching cast iron pans which are suitable for cooking over high heat. Although iron can react with acidic foods, seasoning on the plate acts as a barrier between the food and the metal. Since iron is an essential mineral, a certain amount of leaching of metals in food poses no health risks.
2. are strong and durable
cast iron pans are as tough as they are heavy. Despite its tendency to rust if not used, which give good service for over a hundred years or more. Many of the old Griswold and Wagner seeps found at garage sales are easily 75 years old as these companies closed shop in late 1950. They have passed through the hands 2-3 generations, probably with periods of abandonment in the medium. Since most of the old pans are cast in one piece, handle and all, wear not long ago hurt. The seasoning makes these almost nonstick cookware is no special layer of material such as Teflon to be permanently damaged. If you encounter any age, kitchenware, feel free to pick them up even when they are too old. If the vigorous washing or rust has done any harm, you can smooth the surface and re-season with a little cooking oil.
3. cast iron pans require less oil
You will find that you can reduce cooking oil once changes pans for aluminum or stainless steel cast iron pans, but it will not be the same as cooking in Teflon coated nonstick pans.
Cooking with cast iron skillets is a little different. First, heat the pan on high and then add oil and people see it shaking the pan. A thin layer of oil over the entire cooking surface is all you need to cook the food evenly without burning.
4. They act as if flavored nonstick pans
cast iron cookware needs to be seasoned before use. Season with oil forms a nonstick surface almost without the use of synthetic substances like Teflon. You can buy pre-seasoned cookware now so that step is taken care of, although they can not accurately measure until the regular nonstick pans used to.
But the good news is that the non-stick property of cookware cast iron improves with age and frequent use, unlike that of cookware coated with chemicals that only you can deteriorate as you use it.
5. can cook over high heat
This is one of the biggest advantages of cast iron pans. You can heat up as high as you want without any fear. That makes them ideal for deep and shallow frying, the burning flesh, and quick saute of vegetables that leaves a layer of toasted on the outside without making all soft inside. You do not get cookies that are so crisp on the outside but soft on the inside as you would in a waffle iron cast iron.
6. cast iron pans to keep food from burning
If you will keep a pan of cast iron on the stove and start cooking immediately as you would with an aluminum tray, the food is likely to be burned in some places. That’s why they have to be preheated before baking.
The thermal conductivity of cast iron pans is very poor compared to that of copper or aluminum, and tend to form hot spots like stainless steel utensils do. But once heated to a high temperature for a few minutes to make a very hot pan, it is kept warm everywhere and keeps your food from burning in some places.
7. Food cooks evenly cast iron
Put a cast iron pan fire high for a few minutes. The pan obviously get very hot. You the heat radiated by the pan will feel, even if you do not keep your hands near the heated surface. Now do the same with a stainless steel pan. The tray will become super hot, but you can safely take your hand an inch from the surface without feeling much of the heat. This is due to the high thermal emissivity of cast iron, which is almost ten times greater than that of stainless steel.
In other words, while only food that comes into direct contact with a stainless steel pan heated cooking a cast iron skillet heated can cook food several inches above the surface. Now you know why the chicken, toast in cookware cast iron cook evenly.
8. can be adapted to different types of cooking
You can use your cast iron pans for roasting , sauteing, roasting, grilling, frying shallow in a small amount of oil or deep frying. They are good for cooking, water-based, such as poaching and boiling. The Chinese simply place a bamboo basket on your wok for steaming food. cast iron skillets can double as containers for cooking as well. You will see many old recipes calling for download from the pan from the stove to the oven to finish cooking.
9. cast iron pans are relatively easy to maintain
survive rough handling and use regular silverware . metal spatulas and spoons do not damage the seasoning. Cleaning is very easy. Unlike regular nonstick cookware, do not spoil if then rinsed hot.
You can use normal Scrubbies and soap to remove food residue. The seasoning on the dish is not oil per se, but a layer of polymerized oil is firmly attached to the surface of the pan. Soap does not damage it.
10. are cheap and value
Even the best quality pans cast iron are cheaper than stainless steel utensils heavy bottomed offering similar benefits. They are virtually indestructible, and will only get better with use. That’s why you find old frying pans, griddles, dutch ovens, crepe makers and iron panini old still going strong.
While cooking with cast iron pans have all these benefits to offer, have some limitations. They are heavy, they have to be preheated, and require careful handling when hot as they radiate heat more than other materials.
Clean pots thoroughly after cooking
Water is the number one enemy of cast iron pans, so do not leave them the sink. Wash them as soon as you finish cooking with them. Usually they do not require as much wash food particles easily come and any burnt on food can be scraped with a metal spatula.
Re-season the pan after use
After drying the pan with a kitchen towel, place over high heat. Dip a paper towel in coconut oil and rub the hot skillet. When it starts to smoke, rub with oiled paper towel again and then turn off the stove. Store in a dry place, but no damage stacking cookware cast iron.
Use pans frequently
The more you use the cast iron skillet for frying, roasting and baking, the better the non-stick coating of seasonings would become . You can buy cast iron pans previously experienced, but the seasoning again a couple of times as explained above, would improve their performance. If you follow these simple steps, you can get the service life of your cast iron pans, and perhaps pass them the next generation as well.
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