At the time it was pots and pans with Teflon stainless steel and can be difficult to understand that for centuries, cast iron pan, the only way people had to cook. The Chinese developed and started this around 500 BC, could pan, with the exception pots Figure 3 feet on the ground, the other on fire while cooking. Iron was found a wonderful source of material for kitchen utensils of all kinds, it is easy to form any sizeis desired.
Another advantage of using iron utensils is that food is a bit 'of iron from the pot during cooking, which presupposes that they are for people who suffer from iron deficiency ideally absorbed. For people whose bodies do not need or can tolerate iron in addition, there is a cast iron pan, which can also be used. This type of cookware, cast iron, but it was glazed to protect the surface of the iron. The Dutch oven is a popular example. ItYou can take advantage of heat accumulation and the distribution of this iron pots without taking more to worry about.
One thing you should avoid with his pan of oxidation, a process known as seasoning. First you have to wash the pot with hot water, but try to use only a small amount of soap, not the heat for his great pan. When you are finished washing, with vegetable oil to cover a portion of the interior of iron pan. Placelet stand in a pre-baked at 350 degrees on a baking sheet for one hour. You can use a window or 2, since open cause a lot of smoke in the house. Once you've finished, the pan and see all the shiny.
When it comes time to clean the pan, just use a paper towel to clean, and then put the new oil on the surface. If you're worried about germs are traces of bacteria, which can linger will be destroyed on the surface, where the premiumsCook further. You can also wait until the pot has cooled cast iron and wash using hot water. To avoid the use of soap. Dry thoroughly, and again a layer of vegetable oil.
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