There are many different kinds of pans: aluminum, stainless steel, non stick, and cast iron. Each type of surface conducts heat a different way, and has its own set of benefits and difficulties. While most people choose to use a non stick pan (because it’s easy to clean, and requires less oil) most chefs and serious cooks recommend owning at least one cast iron pan. What’s all the fuss about? Read this article on the benefits of using a cast iron pan.
Health benefits of a cast iron pan
While non stick pans are more convenient, studies show that the material that coats them can release toxic fumes when exposed to heat for long periods. That’s why non stick pans are better for quick sautés or sauces. Cast iron pans, however, have no chemical coatings and pose no health risks even after long years of use. In fact, some people believe that they even boost the iron content in food.
Convenience of using a cast iron pan
Cast iron pans are very versatile. You can use them on the stove, or in the oven. So, for recipes that require two- step cooking, this cuts down on the time and mess of transferring the food to another container. This also takes up less space—instead of owning several sets of cookware, you can really on just one high quality cast iron pan.
Costs of cast iron pans
Cast iron pans cost about a third of stainless steel pans. And they last a long time. Compared to the other cooking pans, which are prone to scratches and dents, cast iron pans are the strongest and most durable. They don’t scratch and won’t get dented into an awkward shape.
Cooking with cast iron pans
Cast iron pans distribute heat evenly. They are best for browning and frying foods, and the regular seasoning of the pan can even deepen the flavor of the dish. (Read our article on how to season a cast iron pan without using an oven.)
Photo from mapsandmountainrange.blogspot.com
I love my cast iron pan! It makes the perfect fried chicken