3 reasons to cook in a cast iron skillet

The best plov in a cast iron cauldron, and the most delicious potatoes in a cast iron pan Selection of cast iron pans today may seem old-fashioned. But this dependable cookware is a must-have in any modern kitchen. Why? it is, at least, three reasons. Cast iron pans conduct heat well, no problems suitable for the stove and the oven and serve for decades.

(Actually, the most expensive of my shower pan is heavy cast iron black beauty that I bought on sale for only 150 rubles.). And as a trained cook and editor AIF.RU Kitchen, I also know that there are several significant reasons to cook on cast iron.

You can use less oil if you cook in a cast iron skillet

This beautiful gloss on cast iron cookware makes it almost non stick. The health bonus, of course, is that when cooking in a cast iron skillet, you will not need to use a ton of oil to fry chicken, or to cook crispy fried potatoes.

To the surface of the cast iron pan to make non-stick and sprinkle its bottom with a thick layer of salt and pour vegetable oil on 1.5 cm. Heat the pan, until the oil begin to smoke. Carefully pour the salt and oil in a bowl, then use a wad of paper towels to RUB the inside of the pan, until it becomes smooth.

Council. To clean cast iron, never use soap. Just wash your skillet with a stiff brush under hot water and dry it completely.

You are not threatened by harmful chemicals from non-stick coating

Another advantage of using cast iron pans instead of pans with non-stick coating is that you are not exposed to harmful chemicals that are found in the coating layer. A layer of repellent that prevents food from sticking to pots and pans contains PFCs (perfluorocarbons), chemicals that harm the liver, cause cancer, developmental problems and, according to one study in 2011 published in the journal of clinical endocrinology and metabolism, early menopause.

PFCs are produced and inhaled in the form of steam from non-stick pans when they are heated on high heat. In addition, we can also ingest them if

the surface of the pan has scratches. For this reason, conventional and ceramic pans are also a great alternative to counterparts with non-stick coating.

Council. Watch out for their technologically advanced non-stick frying pan. If there are scratches you threatening chemicals.

When using iron enriched food iron

While cast iron does not emit chemical substances, it can allocate a certain amount of iron in food... and it was good. Iron deficiency is fairly common worldwide, particularly among women. In fact, 10% of women worldwide suffer from iron-deficiency.

Council. When cooking food, especially sour (e.g. tomato sauce) in cast-iron pan can increase the iron content, in as much as 20 times.

source: talumala.com

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