Myths and the truth about cast iron dishes

Many cast iron scares their weight and whims, there are already quite a few myths, which do not always correspond to reality ...

The best cast iron frying pan that remained from the grandmother. Now there are no such

It is not true. The modern cast iron reputation was somewhat spoiled by manufacturers who are addicted to high non-stick coating technologies, which in the case of cast iron is simply excessive. But those producers who make the cast-iron utensils "in the old manner" - without enamel and other excesses remain.

Cast iron dishes require preparation for operation

This is true. First, before using the dishes, it is necessary to thoroughly flush, heat on the stove to a temperature above 100 ° C and apply a thin layer of vegetable oil. This contributes to a faster increase in the thickness of the required oil film on the surface of the cast iron, which is therefore the "natural anti-stick coating".

Cast-iron dishes can be washed with any detergent

Not true. It is not necessary to use modern soaps, which just destroy the necessary oil film. It is better to use abrasives, cast iron - the material is porous, minor scratches (even if they arise) will cause him a little damage than caustic alkali, once killing all fat and living. According to the same reason, you should not wash the cast iron in dishwashers.

Cast iron - eternal material, it will not spoil him

Looks like the truth. Indeed, cast iron dishes have no storage period, and the more often you exploit it, the better it serves you. Nevertheless, it is possible to "kill" and cast iron.

If you keep food in it, or for a long time soaked before washing, or do not wipe dry, the cast iron may not just rust (which is not a disadvantage and easily eliminated), but can pick up any fungus. The cast iron does not like moisture. He loves heat.

Enameled cast iron is more convenient in circulation

Probably, there is still something in it. In any case, the enamel coating is exactly there are three indisputable advantages:

- It does not pick up odors,

- allows you to save food without prejudice to it,

- Does not require preliminary preparation for operation.

Cast iron is suitable only for slow fat

It is completely untrue. Cast iron - home record holder "Fastfud". Yes, it is heated for a long time, but withstands very high temperatures and it is better to hold warmth any other dishes.

There is no other such material that would be ideally suited for a minute roasting steaks when the flame walks in a frying pan. It is just necessary to wait a bit until this frying pan is warm, and then begin to proceed.

In a large cast iron cauldron, ordinary potatoes roasted in a couple of minutes, even if it is not cut with small straw, but laying up with halves.

Castle - it is a pot from a fairy tale who prepares himself, as if by magic. It requires minimal care, but it saves your time and strength in the process of cooking. Cast iron is used for frying, baking, fat, for cooking for a couple and for a deep fryer.

Cast iron is known worldwide: Chinese Wok, Central Asian Kazan, Russian cast iron. Even the most perfect pot for the fondue (Cochelon) should be made of cast iron (it is universal, it is possible to do cheese fondue, and meat, and chocolate).

a source