The benefits of cast iron skillets

Old-fashioned, but delicious roast potatoes is obtained in a cast iron skillet, so it should be in every modern kitchen. A cast iron skillet requires less oil, is virtually nonstick, if the bottom sprinkle a thick layer of salt, then pour all the vegetable oil and heat the pan until the oil begins to smoke. To wash this pan with soap and water is impossible.

One of the advantages that a cast iron frying pan does not contain a coating which contains harmful chemicals. Layer with a repellent that does not allow the food stick to the pan and the pan 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.



Not to break languages came up with the commercial name Teflon, which is derived from fluoropolymers, it does not react with food, and opened his Roy Plunkett of the DuPont company. It should be noted that the quality of Teflon coating rough and smooth — fake. Iron is known that a good conductor and holds heat, heats slowly and distributes heat evenly, but the cookware made of cast iron cannot be used in the microwave.

Inhaled PFCs in the form of steam from non-stick pans when they are heated on high heat. We swallow it when I accidentally scratched the pan. When you use a cast iron skillet your food is enriched with iron, which is good, because cast iron does not emit chemical substances. Iron deficiency is fairly common worldwide, particularly among women. In fact, 10% of women worldwide suffer from iron-deficiency. And when you decided in a frying pan to cook, for example acidic tomato sauce, then the iron content will increase 20 times.



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