A timeless classic in the kitchen: a cast-iron frying pan Bashny.Net

Species pans made of cast iron h2>
They exist in all 3 types:

• a classic the pot. In such a frying pan we cook for our ancestors. Although she does not differ grace, but fully cope with the tasks and do not adversely affect the products. Maybe someone did not know, but this also has a non-stick cookware, but the natural porous surface. Fat is deposited and absorbed iron, thereby creating the desired protective layer. To quickly utensils not rusted after buying it should be washed with soap and water, then with salt to hold heat for about 2 hours and rinse with warm water and grease;
• cookware coated with enamel. Pots that are white or cream color often covered with a protective enamel. This kind of dishes are not afraid of rust, it can safely leave cooked food for a long time and wash in the dishwasher;
• pan with nonstick surface. It is the rarest element of the kitchen. It is characterized by short-lived service.
  

  Advantages of cast-iron frying pan h3>
  Despite its size and weight, it clearly leaves behind the competition with similar products for the following reasons:
  

  1. High thermal capacity. Crockery and slowly heated at the same rate gives off heat. It is practical to prepare meals with the need long longing, like pilaf, meat, vegetable stews and other things.
  2. Do not interact with food, since it has low chemical inertness.
  3. Easy departure.
  4. Non-stick properties that a conventional cast iron only improved over the years.
  5. unlimited service life.
     The cast-iron frying pan became practical kitchen helper in many mistresses, so if you value safety, durability and simplicity, this option is quite worthy to take place in your kitchen.