You’ll love these cast iron cookware tips and tricks. They’re easy to follow and they work great!
Cast iron is a type of iron-carbon alloy with carbon content greater than 2%. Its usefulness stems from its low melting temperature.
White cast iron has carbide impurities that allow cracks to pass straight through, grey cast iron has graphite flakes that deflect a passing crack and initiate countless new cracks as the material breaks, and ductile cast iron has spherical graphite “nodules” that stop the crack from progressing.
The main alloying elements of cast iron are carbon (C), which ranges from 1.8 to 4 wt%, and silicon (Si), which ranges from 1-3 wt%. Steel refers to iron alloys with lower carbon content.
– Cast iron pans are stronger and more durable. They can last for several generations if properly cared for.
– Cast iron pans retain heat once heated. Unlike thinner pans such as aluminium, heat does not fluctuate in cast iron, making it ideal for foods that require high heat and must be kept warm for extended periods of time.
– The more you use a cast iron pan, the more seasoned it will become. As a result, the effectively it performs over time.
There is concern that cooking with cast iron pans may leach iron into your food, which may be harmful to your health due to its pro-oxidant properties. The amount of iron transferred to the food during the cooking process, on the other hand, is extremely small, especially if it is seasoned.
As a result, unless you have hemochromatosis or another medical condition that requires you to carefully monitor your iron intake, cast iron cookware is a great all-around option. Just make sure they’re well-seasoned.
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