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.<\/p>\n
I realized the day my grandmother caught me cooking. She looked at me, shocked me, and said, \u201cYou can\u2019t cook anything in a cast iron pan! \u00bb<\/p>\n
At the time, I was surprised. But after a few explanations, I realized that she was absolutely right.<\/p>\n
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.<\/p>\n
Before talking about mistakes, it is important to understand why the font is different.<\/p>\n
Unlike conventional stoves, the cast iron retains heat for a long time and distributes it evenly. It also has what is called a \u201csniffing\u201d, a thin protective layer formed by oil and cooking, which acts as a natural nonstick.<\/p>\n
But this brawling is fragile. Certain foods or uses can damage it quickly.<\/p>\n
the following on the next page<\/strong><\/p>\n <\/p>\n Acidic foods like tomatoes, lemon or vinegar can be a problem.<\/p>\n Why?<\/p>\n Because they attack the bracing layer and can give a metallic taste to your dishes. In addition, they may damage the surface of your stove.<\/p>\n Examples of foods to avoid:<\/p>\n Long cooking tomato sauces If you really need to cook this type of dish, choose a quick cooking or use another pan.<\/p>\n The cast iron pan is not ideal for all food, especially the most fragile.<\/p>\n Some dishes tend to stick easily, especially if your stove is not perfectly pantied.<\/p>\n Examples :<\/p>\n Eggs (especially at the beginning) These foods can hang on the surface, making cooking difficult and cleaning complicated.<\/p>\n Tip: make sure your pan is hot and lightly oiled before you put your food in it.<\/p>\n the following on the next page<\/strong><\/p>\n <\/p>\n Melting and moisture do not mix well.<\/p>\n Cooking with plenty of water, such as very liquid broths or simmered dishes, can alter the pan and promote the appearance of rust.<\/p>\n In addition, leaving water stagnating in a cast iron pan can damage its natural coating.<\/p>\n If you want to prepare dishes in sauce, it is better to use an enamelled cast iron casserole, which is better suited.<\/p>\n Now that you know the mistakes to avoid, here are some simple tips to fully enjoy your stove.<\/p>\n Heat it gradually to avoid thermal shocks These simple gestures allow to extend the life of your stove.<\/p>\n Good news: the cast iron pan is ideal for many dishes.<\/p>\n It excels in particular for:<\/p>\n Grilled meats It is the perfect tool to get a beautiful golden crust and intense flavors.<\/p>\n the following on the next page<\/strong><\/p>\n <\/p>\n Despite some constraints, the cast iron pan remains one of the best kitchen equipment.<\/p>\n It is sustainable, environmentally friendly and does not contain chemical coatings. With a good maintenance, it can last a lifetime… or even be passed down from generation to generation.<\/p>\n That day, my grandmother didn\u2019t just correct me. She gave me valuable knowledge.<\/p>\n Cooking is not just recipes. It\u2019s also techniques, habits and tricks that make all the difference.<\/p>\n So the next time you take out your cast iron stove, remember these 3 mistakes to avoid.<\/p>\n And above all… take care of your stove, it will give it back to you at every meal.<\/p>\n","protected":false},"excerpt":{"rendered":" The cast iron pan is a must in many kitchens. Strong, durable and able to retain heat like no other,…<\/p>\n","protected":false},"author":3,"featured_media":782,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/posts\/781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=781"}],"version-history":[{"count":1,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/posts\/781\/revisions"}],"predecessor-version":[{"id":783,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/posts\/781\/revisions\/783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=\/wp\/v2\/media\/782"}],"wp:attachment":[{"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookguide.delicedcook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}1. Very acidic foods: to avoid absolutely<\/strong><\/span><\/h2>\n
Lemon dishes
Preparations with vinegar<\/p>\n2. Delicate or very sticky dishes<\/strong><\/span><\/h2>\n
The fragile fish
The fine pancakes<\/p>\n3. Dishes that require a lot of water<\/strong><\/span><\/h2>\n
How to use a cast iron pan?<\/strong><\/span><\/h2>\n
Use a little oil to protect the surface
Clean it without aggressive products
Dry it immediately after washing
Apply a thin layer of oil after each use<\/p>\nPerfect food for cast iron<\/strong><\/span><\/h2>\n
The Saut\u00e9ed Vegetables
Crispy potatoes
Dishes that require high heat<\/p>\nWhy font is still an essential choice<\/strong><\/span><\/h2>\n
Conclusion: listening to the old ones is often a good idea<\/strong><\/span><\/h2>\n