Illusion that many people have is about cooking in cast iron, which requires a lot of oil to keep food from sticking to it. But if you do good, that is absolutely not true.
Properly seasoned, it's pretty Teflon. Maybe not so much as a teflon pan, but cast iron is safe and can last a lifetime if properly cared for last year. Nor is it so difficult to clean if food sticks if you know the tricks.
Step 1: Make sure the bowl is goodaged.
A lot of new cast-iron cookware is preseasoned. They should not do anything special, aside from the fact that a light coat of cooking oil after each use. But if you do a few extra clothes and spices are no longer sufficient, it is not hard throughout the season.
Start with clean, rust-free cast iron pan. Preheat oven to 350 degrees F. As the oven heats, heat the pan on the fire. When it's hot, a thin layer of oil. Placecontainer in the preheated oven and leave for half an hour.
Step 2: Decide what you are now all in a pan.
A large part of why people think they need a lot of fat or oil during cooking in cast iron, because they have always done it this way or that way never seen it done. But it is not so much need of everything after your pans correctly. I like to cook fry, stirring in me, and that very little oil, and sometimes completely absent.
Step 3: During cooking,Preheat the pan.
Cast iron tends more non-stick, if you Heat It Up before the meal. Pour the oil in cooking spray or use a guide to oil, if desired. Place the pot on the fire and let it warm up. You can see if it is hot enough by sprinkling with a little 'of water. If the water whistles and dancing, the pool is warm enough for use.
Step 4: Check the heat.
Cast iron really holds the heat and takes a long time to cool. This means that you can rotateYour burner down a bit 'if you actually cook. Excessive heat means cooking the food too quickly, and you are more likely to burn a lot of confusion.
It is possible there is some 'on cast iron, which normally cook in pots and other cooking plates, so you are limited to fatty foods. If you are for the care of cast iron, really does not care much for boundaries. And in the worst case, you must re-season the pan if you have to find a recipe of spices.
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