Depending on the handle, most cast iron cookware can be transferred directly from the hob to the oven and vice versa.Cast iron is versatile and can be used for sautéing mushrooms, searing steaks, baking cakes and everything in between.If you decide to serve a dish in the pan itself, your food will remain warm for the entire meal. Cast iron cookware retains heat much better than other pots and pans.Unlike other non-stick cookware, cast-iron pots and pans aren’t coated with synthetic materials. A well-seasoned cast-iron skillet is naturally non-stick.Cast iron lasts a long time and, given proper care, your pan will outlive you.These pans are relatively cheap and cook evenly once they get hot. It isn’t naturally non-stick, so proper care must be taken with cooking oils and temperature control.īest for… anything really! Stainless steel is a great all-rounder, particularly useful for acidic foods such as tomato sauces or anything containing wine or vinegar.
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