The performance and characteristics of cast iron cookware

Cast iron cookware is a type of kitchen utensil made from pig iron, with unique properties and characteristics. Here is a detailed introduction to it:

Manufacturing Process

Cast iron cookware is formed by pouring molten iron into molds. After smelting iron ore, impurities such as sulfur and phosphorus are removed, and beneficial substances like carbon crystals and carbon-silicon are added. Then, the molten iron is poured into specific molds to cool and solidify, forming cookware that is hard in texture, with a thick bottom and thin edges.

Common Types

Cast iron frying pan: It usually features a flat, wide base with low, slightly sloped sides. Its design facilitates uniform heat distribution, making it suitable for various cooking methods such as frying, stir-frying, and roasting, and it can produce delicious foods like steaks and pancakes.

Cast iron Dutch oven: Also known as a Dutch oven, it has a thick and heavy body with a tightly fitting lid, which can well retain heat and moisture. It is suitable for long-time stewing, making soups, braising dishes, etc. It allows ingredients to fully absorb the flavor of seasonings, resulting in rich and delicious soups and tender, flavorful meat.

Cast iron baking pan: Generally oval or rectangular with a moderate depth, it is suitable for use in ovens. It is used for roasting whole chickens, turkeys, and other meats, enabling the meat surface to be evenly colored, resulting in food with a crispy outer skin and tender interior.

Cast iron grill: It has a smooth or ridged surface, providing a large cooking area. It can be used on stoves or outdoor grills, and is suitable for cooking multiple portions of food at the same time, such as frying eggs and grilling sandwiches. The ridged grill can also leave beautiful grill marks on the food and help drain oil.

Advantages

Uniform heat conduction and good heat retention: Cast iron cookware conducts heat evenly, which can prevent local overheating or undercooking of food. It also has excellent heat retention, allowing food to stay warm for a long time after cooking.

Strong durability: Cast iron is a hard material. With proper use and maintenance, it has a very long service life and can even be passed down from generation to generation.

Versatility: It can be used for various cooking methods such as boiling, stir-frying, pan-frying, and roasting. It is suitable for multiple stoves, including induction cookers, and can also be used in ovens, meeting different cooking needs.

Helps enhance food flavor: Cast iron cookware can retain heat for a long time, better preserving the original flavor of food during cooking and helping to improve the taste and flavor of food.

Healthier without coating: Some cast iron cookware can form a natural oil film through proper seasoning and maintenance, achieving a non-stick effect. There is no need to worry about the harm to human health caused by coating peeling off.