1. ចង្រ្កានដែក ចានដែក ផ្តល់នូវដំណើរការធន់ធ្ងន់ ជញ្ជាំងផ្នែកខាងក្រោម និងផ្ទៃចម្អិនអាហារធំទូលាយ ល្អឥតខ្ចោះសម្រាប់ចង្ក្រាន ឬឡ។
2. គ្រឿងចម្អិនអាហារតាមរដូវ។ គ្រឿងទេសល្អធ្វើឱ្យមានភាពខុសប្លែកគ្នា ហើយនៅពេលដែលអ្នកប្រើវាកាន់តែច្រើន នោះគ្រឿងទេសកាន់តែទទួលបានកាន់តែប្រសើរ។
3. សមត្ថភាពគ្រប់គ្រងសីតុណ្ហភាពដ៏ល្អនៃខ្ទះដែក ការចែកចាយឯកសណ្ឋាន កំដៅថេរ។
4. ថ្នាំកូតជាតិដែកដេញមុនរសជាតិគួរតែត្រូវបានប្រើភ្លាមៗបន្ទាប់ពីលាងសម្អាត។ ឆបគ្នាជាមួយផ្ទៃចម្អិនអាហារ សាច់អាំង និងកន្លែងដុត។

How to Use a Non-Stick Cast Iron Frying Pan Like a Pro
Mastering a cast iron skillet requires understanding its unique heat properties. Preheat the pan gradually on medium-low heat for 5 minutes—this prevents warping and ensures even cooking. Unlike Teflon, cast iron excels at high-heat searing; press meats gently to maximize contact with the pan’s ridges for a perfect crust. For eggs or pancakes, wait until water droplets dance (Leidenfrost effect) before adding fat—this confirms the ideal non-stick temperature. Stir-fry in small batches to maintain heat consistency, and avoid metal utensils to preserve seasoning. Post-cooking, let the pan cool slightly before cleaning to prevent thermal shock.
How to Season Your Non-Stick Cast Iron Frying Pan for Long-Term Use
Seasoning is a polymerized oil layer that strengthens with use. Start by scrubbing off factory coatings with soap (yes, it’s safe once!). Apply a thin coat of high-smoke-point oil (flaxseed, grapeseed, or avocado) using a lint-free cloth, then wipe off excess—too much oil creates sticky patches. Bake upside-down at 450°F (232°C) for 1 hour to bond the oil. Repeat 2–3 times for a durable base. Over time, cooking fatty foods (bacon, burgers) will naturally replenish the layer. If food sticks, simply re-season—no need to strip the pan unless rust appears.
Non-Stick Cast Iron vs. Teflon: What’s Better for Your Health?
Cast iron’s natural seasoning wins for chemical-free cooking. Teflon releases toxic fumes (PFOA/PFAS) if overheated (>500°F/260°C), while cast iron remains stable even at broiling temps. Iron also enriches food with trace minerals—great for those with deficiencies. However, Teflon is lighter and requires less maintenance. The trade-off? Cast iron demands care but offers lifetime safety; Teflon is convenient but may degrade after years, risking ingestion of microplastics. For health-conscious cooks, cast iron is the clear long-term choice.