The cast iron pan is a must in many kitchens. Strong, durable and able to retain heat like no other, it is often considered a lifetime investment. Yet, despite its many advantages, it requires a minimum of knowledge to be used correctly.
I realized the day my grandmother caught me cooking. She looked at me, shocked me, and said, “You can’t cook anything in a cast iron pan! »
At the time, I was surprised. But after a few explanations, I realized that she was absolutely right.
In this article, discover the 3 most common mistakes to avoid with a cast iron pan, as well as simple tips to get the best out of it.
Why is the cast iron pan so special?
Before talking about mistakes, it is important to understand why the font is different.
Unlike conventional stoves, the cast iron retains heat for a long time and distributes it evenly. It also has what is called a “sniffing”, a thin protective layer formed by oil and cooking, which acts as a natural nonstick.
But this brawling is fragile. Certain foods or uses can damage it quickly.
the following on the next page
