Manufacturers of kitchen utensils willingly use new technological solutions, allowing housewives to cope with culinary operations more efficiently. Although this progress mainly covers instruments and equipment, the operational qualities of utensils are quite actively increasing. What is the emergence of new coatings that facilitate cooking processes! The demand for traditional kitchen accessories remains, which is confirmed by an example of a cast-iron frying pan. The production of such dishes is distinguished by a combination of classical manufacturing methods and the use of the latest technologies. In both cases, cast iron products are endowed with unique properties that are suitable for certain actions. Also, do not forget about branded approaches to the development of utensils, which have always been appreciated in the production of kitchen accessories.
What are the features of cast iron cookware?
Cast iron is characterized by slow glowing, which further allows it to evenly transfer heat over the entire working surface. This quality also determines the specifics of the use of this cookware. Best of all, a cast-iron cast frying pan copes with frying pancakes, cooking pilaf, stews, as well as dishes that require long languishing. The ability to balance heat accumulation allows not only to stew meat, vegetables and cereals evenly, but also to endow the final product with an exquisite aroma.
The reliability characteristics deserve special attention. Cast iron is known as a practical material, but this quality is not so easily achieved. The housewife is required to perform special preparatory operations. With proper maintenance, the dishes will last for years and even decades. High strength indicators, for example, are demonstrated by the Biol cast-iron frying pan, which is available in various sizes on the market. But to preserve it requires appropriate care.
Varieties of Cast Iron Pans
Manufacturers offer models of pans of three types - traditional, with enamel finish and non-stick. The first option cannot be called the most convenient to use, but the user of such a pan will be able to rely on the environmental friendliness of the finished product. This is a common dishware that has not been pretreated with protective coatings. In some cases, an enameled cast-iron frying pan may also be the best solution, reviews of which indicate the ease of its maintenance and cooking. Among the main advantages of such models, resistance to corrosion is also noted. An option with a non-stick coating may also seem quite attractive. Indeed, the presence of a protective layer eliminates unnecessary troubles during the preparation and cleaning of dishes, however, additional processing of ordinary cast iron reduces its initial quality in the form of wear resistance and durability.
Reviews about the Biol models
The advantages of this tableware have already been noted, which are confirmed by user reviews. The Ukrainian manufacturer produces inexpensive and reliable models that have a long service life. Above all, the Biol cast iron pan without special coatings with a wooden handle is valued. According to the owners, with such dishes, delicious and beautiful pancakes are obtained, as well as other dishes that are environmentally friendly and safe for health. If we talk about more technological pans, then many housewives recommend purchasing non-stick products, but caution against the purchase of ceramic modifications.
Reviews about models "Seaton"
Dnepropetrovsk enterprise is also famous for high-quality products, which lacks many of the shortcomings of modern dishes. For example, a cast-iron frying pan “Siton” provides the effect of non-stick coating without special treatment. Technologists provide this property with utensils in the process of thermal exposure. Users note that cooking in such pans is done without the risk of food sticking. Subsequently, the surfaces are easy to clean.
It is important to note that over time, additional protective layers lose their original properties. In turn, the cast-iron frying pan “Seaton” retains its natural structure for many years, which, again, is confirmed by the owners of this cookware.
Reviews about the models "Neva Metal Tableware"
Regarding this product, users, on the contrary, note the high technical and operational qualities of models with non-stick coating. The stability of this layer and the effectiveness of its function during preparation are noted. I must say that over time, and this coating disappears, but this process does not affect the quality of the preparation. The most positive feedback is received by polymer-ceramic and metal-polymer coatings, which are supplied with a cast-iron frying pan. Reviews emphasize that with such an addition, dishes repel products, preventing them from sticking to the work surface. As the manufacturer himself notes, even during cooking in such a frying pan, a housewife can use metal appliances - mechanical influences do not destroy the integrity of the non-stick coating.
Tefal Model Reviews
The opinions of users of French dishes are generally positive. Tefal was the first to introduce non-stick coatings and today produces the most successful models of this type. Many praise the manufacturer for the clear segmentation of the category in which the cast-iron frying pan is presented. Reviews distinguish pancake models from the general series, which allow maintaining the optimal taste of the product. As for the negative responses, they relate to the high price tag and to the characteristics of models with a ceramic coating. Tefal developers are not able to take leading positions in other segments - enameled models of this brand, for example, are also not popular.
Rondell Model Reviews
The German company also belongs to the oldest manufacturers of kitchen utensils. Although today Rondell's manufacturing facilities are not located in Germany, but in China, the cookware manufactured still deserves the trust of many housewives. First of all, a cast iron frying pan is popular, reviews of which emphasize the reliability of dishes and a high level of thermal conductivity. Optimum cooking results are achieved through triple bottom stamping technology. As a result, users note the mechanical resistance of the surface, the hygienic safety of materials, as well as the durability of the products. By the way, the manufacturer provides a guarantee for 25 years.
How to choose the best model?
The choice is made according to several criteria, including the size, the presence of additional accessories, the characteristics of the handle, etc. It is important to consider that the use of a cast-iron frying pan requires patience with the cook. Warming up is carried out slowly, therefore a large number of intermediate operations is not excluded. Accordingly, the dishes should have a convenient handle - it is advisable to prefer wooden accessories of a removable type, since plastic is not perfect in terms of environmental cleanliness. As for the sizes, their choice is almost unlimited - both diagonally and in depth with the thickness of the products. A win-win way of choosing according to this criterion is to focus on pans for their intended purpose.
The nuances of serving cast-iron pans
In terms of care, this is one of the most demanding items of cookware. Particularly important is the question of how to clean a cast-iron pan immediately after purchase. This operation consists of several parts. First you need to rid the surface of the product from solid oil. To do this, just wipe the pan with a sponge with warm water. Next, you should calcine the pan until the surface color changes from black to gray.
The most crucial step in preparing dishes for first use is roasting with salt. This procedure should be performed on low heat until large crystals begin to shoot. Care is also required after using the product. The question of how to clean a cast iron pan after stewing or frying is quite simple and provides only one limitation. It is not recommended to use detergents that can damage the natural protection of the metal. Again, it is advisable to resort to an ordinary sponge and warm water - with their help you can save the pan from many contaminants.
How to calcine a cast-iron pan?
By and large, the salt-frying operation may relate to calcination. But the meaning of this procedure is to form a protective film on the working surface of the dishes, and this is achieved only due to oil or fat. Having prepared these components, you should think about the thermal effect. The question of how to calcine a cast-iron frying pan, in most cases, involves an answer with the classical scheme of the operation on the stove. It is enough to pour oil and leave the dishes on a slow fire for about 15 minutes. But there is also an alternative option, which may turn out to be even more productive. It provides for the use of an oven. The working surface of the pan is saturated with fat, after which it must be placed in the oven for 40 minutes and heated until a natural protective coating is formed.
Conclusion
Crockery made from cast iron outperforms similar kitchen utensils made from other materials in a number of qualities. This metal, along with high strength indices, gives food special taste characteristics, which is also appreciated by culinary specialists. As regards specific products, one can find both Russian high-quality cast-iron frying pans and technological foreign models on the market. In the domestic product segment, traditional dishes are most popular, and European pans are mostly represented by versions with branded protective coatings. At the same time, in the line of each manufacturer you can find special series for cooking pancakes, stewing meat, vegetables, as well as universal pans for different needs.