These days, the cast iron is cooking in all shapes and sizes of pots and pans, pots, pans and a variety of dishes and cookware for almost every cuisine imaginable.
The old image of "frontier" that the binding of these workhorses of the kitchen long ago, and today the modern cast-iron pots are used in a beautiful and useful addition to any kitchen.
It 's easy to see why. Although they are ideal for use with all Aga-style stoves or ranges,The properties are also suitable for a wider range of cooking styles and equipment.
Here is my list of seven key benefits of cast iron cookware:
1) Excellent heat retention. The nature of the plate means that heat stays longer inside the material. This makes the bread very energy efficient, because when it's hot, just a little compromise is necessary in order to achieve maximum potential. You can remove the potsThe heat and cooking or retained heat or leave on their own may take longer than the pot on the table where the thermal insulation of the pan to keep the food hot.
2) the induction of heat ideal. Just as the heat retention, provides the perfect combination of heat induction of iron. This ensures that food is uniform and consistent, without the "hot spot" heated. You get a perfect result and predictable at all times.
3) flexibility.can offer this cookware with a variety of sources of heat such as gas, electricity (fixed or radiation) induction, under the broiler on the stove or oven. And, of course, is particularly suitable for kitchens, Aga-style range - most of the foundry is heat resistant to 190 degrees Celsius (374 degrees Fahrenheit).
You can also search a single pot or pan for almost all activities in the kitchen - cooking, baked pie or fried chicken, fried potatoes, cook a steakroasted vegetables, etc.
4) Duration: The ship is built to last generations to take. In fact, I inherited from my mother and some vases I have no intention of leaving my children! Essentially maintained, never crack or peel and its properties remain consistent throughout his life. They are so robust and reliable. In fact, I would say that a good quality cast iron cookware actually improved with age.
My advice to allPurchase cast iron cookware today is to go for a coated glass (like most of them - especially the major manufacturers). The process of enamel in a mold with control fusion of glass powder on a substrate by firing at extremely high temperatures resulting in permanent vitreous / enamel glaze. But enough with the technical aspects - which means that your email cookware has the following advantages:
5)Non-stick surface. With a piece of glass, there is no need to season (or re-season), cooking utensils before use.
6) You are hygienic. The enamel surface is resistant to odors and flavors, is the ideal food for the celebration of seafood or for the storage of raw and cooked foods in the refrigerator or freezer.
Easy maintenance 7). Cookers are clean, by hand or machine.
Oh, and there is avalue added - look fantastic! Well, I'm biased. But for me the pure aesthetics of modern cast iron pots, particularly the French manufacturer specializing in high, however, can not help but give a touch of class to any kitchen.
