A preliminary understanding of the cast iron pot
Now we often use the iron pot can be generally divided into two kinds: raw iron pot and cooked iron pot. Raw iron pot is now more popular cast iron pot. The cast iron pot is cast in the mold, and the cooked iron pot is pressed. The resulting product is lighter, but also thinner.
The type of pentola di ghisa common in childhood is actually an iron pot produced using a hand-made mold, with many stripes and small pits. The characteristics of this iron pot include heat soaking, fast heat conduction, good thermal insulation performance, etc., and the pot is relatively deep, the capacity is large, and it is suitable for making a family’s meals. Of course, there are also some disadvantages, such as the caliber of the pot is relatively large, the weight is relatively large, it is not easy to move, and it is not easy to clean. With the development of time, the processing technology is becoming more and more mature, the style and size of the cast iron pot are more and more, and the performance of rust and corrosion resistance is getting better and better. A cast iron pot can last a long time as long as it is properly cared for.
With the progress of science and technology, now the cast iron pot can be divided into two kinds, one is the vegetable oil coated cast iron pot, the other is the enamel coated cast iron pot. Although the maintenance of the later period is a little troublesome, but the pentola di ghisa is still liked by many people, the cast iron pot’s heat conduction is fast, the heat preservation performance is good, and the heat evenly gives it excellent cooking ability, which is very suitable for cooking in the kitchen or camping. In addition to being used for braising, cast iron POTS are also very good at baking food; In addition, cast iron POTS come in many styles and sizes and can be used in many scenarios, such as steaming, frying, frying, roasting, stewing and baking. The lid of today’s cast-iron POTS is also designed with moisture-trapping little bulges that collect water vapor and return it to food as droplets.
With the improvement of people’s living standard, there are more and more choices of kitchen pots and pots. Take the frying pot for example, every household cannot do without, and there are many kinds of frying pot to choose from, such as fine iron pot, non-stick pot, cast iron pot, stainless steel pot and so on. Many people do not know how to choose pots and pots, take me as an example, the above mentioned four types of cooking pots, home all have.
At present, my favorite or pentola di ghisa, it is often seven or eight pounds ten pounds, delicate woman if using this pot to fry, afraid is only, can not be fried, more can not wash, because it can not take. But there are many advantages of using the cast iron pot for cooking. Let me briefly summarize its advantages for your reference.
First of all, Delicious exclusive: the whole pot is made of cast iron, according to the thermal conductivity and heat storage effect of cooking, in the production process of precision control pot bottom, pot body and pot cover using different iron slurry casting weight (thickness), so the cooking pot can produce a very good closed heat effect, can be used for food oven 360 degrees three-dimensional uniform heating, so as to maximize the guarantee the nutrition;
Second, healthy material: because the pot is completely made of natural cast iron and materials, it ensures that the pot will not have any chemical reaction with food when cooking, and is completely resistant to acid and base. Therefore, it can cook any food and even rare medicinal dishes, and can also be used for direct storage of food.
Third, fashion coordinate: In the pursuit of absolute delicious and healthy at the same time, the same pursuit of the absolute fashion of products, the use of unique secret square, and the use of multiple spray baking technology, so that the pot is more durable and durable at the same time, so that it has an unparalleled sense of fashion, become the absolute magic weapon for you to order beautiful kitchen and table.
Fourth, energy saving is widely applicable: suitable for all kinds of stoves and ovens. Usually only need low heat cooking, energy saving and environmental protection.
Fifth, lifetime warranty: in normal use, the product to provide lifetime warranty. Because of the excellent quality of the cast iron pot and the robustness of the product itself, it is nicknamed by consumers as’ grandmother pot ’, which can even be passed down from generation to generation.
The way to use a pentola di ghisa
It’s actually very simple, it’s just a few steps, it’s cooked, it’s non-stick and it’s durable and I’m going to show you how to cook it with a cast iron pot that I just got.
The first step, the pot should be washed with dish washing detergent, every corner should be cleaned again.
The second step, after washing the pot, put it on the fire to dry.
The third step, to prepare a piece of fat pork or lard, cut it into large pieces and put it into a drying pot. Fry the pig with a small heat.
The fourth step, after the temperature of the pot comes up, turn the heat on medium and use the spatula to press the fat pork inside the pot without leaving any dead corners to wipe twice, so that every inch of the pot is soaked with lard.
The fifth step, continue to burn for two minutes, let the pot in the oil infiltration under the continuous “fever” after a while, turn off the fire, keep the state,24 hours after the start of the pot.
Each time you use a pentola di ghisa, it is best to preheat it and wait until the pan starts to get hot before adding oil or water. Cast-iron POTS, like other kitchenware, require a certain amount of maintenance. Only in this way, our cast iron pot will be used better and better, and can be used for more years.
