Classic cast iron skillet in the kitchen

It is recommended by professional chefs.
No matter how much you cook your favorite dishes, pancakes, meat and poultry in cast iron cookware turn out amazing, incomparable in taste. Pilaf or vegetable stew is cooked in a cast iron pan with even heat distribution. Products do not burn even with prolonged languishing of dishes. As well as due to the presence of natural non-stick properties. The finished dish is easily removed from the pan, while maintaining an appetizing appearance.

The longer and more often cast iron cookware is used for frying and stewing, the stronger the coating from soot. The porous structure of cast iron ensures the absorption of fats and oils. As a result, a layer is formed that excludes the burning of products. He is absolutely harmless. Yes, and cast iron is quite inert, since it does not enter into chemical interaction with food.