Cast iron non-stick pan is durable, strong and durable, and has excellent heat preservation performance. They contain no harmful substances and are suitable for high temperature cooking, such as frying, stewing and frying. They are also suitable for ovens.
The advantage of cast iron pot is uniform heating, which can greatly reduce cooking time. It not only has good heat preservation performance, but also is especially suitable for novices who can't cook, and the oil temperature is relatively balanced. You don't have to worry about cooking in a cast iron pan. In winter, vegetables cool quickly and are not easy to fry.
Cast iron pots rust easily, so they will rust if they are not properly maintained during normal use. It is recommended to maintain the cast iron pan regularly, and dry the water every time after washing the cast iron pan to keep the surface of the cast iron pan dry.
Taboos for the use of non-stick pan
1, don't dry the hot oil: the traditional iron pot pays attention to heating the pot first and then draining the oil, but this method is not suitable for non-stick pots. The coating of non-stick pan is generally quite heat-resistant, but continuous dry firing will make the temperature of pan extremely high, which will lead to the decomposition of coating and destroy the coating of non-stick pan.
2. Don't rinse immediately after use: If you rinse with cold water immediately after cooking in a pot, the coating on the pot is easy to fall off due to the huge change of heat and cold. You should wait for the pan to cool down before cleaning it.
3. Don't clean with steel balls: Cleaning stains with steel balls is easy to scratch the coating, so it is recommended to clean with a sponge.
4. Small and medium fire cooking: non-stick kitchenware can transfer heat evenly, and it can cook delicious food with small and medium fire when used. When using fire, there must be food or water in the pot.