China’s best-selling cast iron vegetable oil frying pan

Short Description:

1. Cast iron pot coating: vegetable oil, enamel, teflon does not stick
2. No coating on the cooking surface, more healthy, no harm to human body, environmental protection and safety
3. Cast-iron POTS are characterized by non-stick pans after cooking. The longer they are used, the less sticky they become

Product Details

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Product Details

1.Non-stick Coating Cooking Surface, More healthy without harm to human body, Environmental protection and safety
2.Cast-iron pans are characterized by non-stick pans after boiling,and the longer they are used, the more non-stick they become
3.General Use for Gas, Induction Cooker and open fire and so on, Easy to use
4.Thicken the bottom of the pan, super lock the temperature, evenly heated

Product Name:Cast iron skillet
Logo:can be custom
Size:custom

FAQ
1. Who are we?
We are based in Hebei, China, start from 2010,sell to Western Europe(25.00%),North
America(25.00%),Northern Europe(10.00%),Eastern Europe(10.00%),Eastern Asia(10.00%),Mid
East(10.00%),Southeast Asia(10.00%).

2. How can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;

3.What can you buy from us?
Cast Iron Cookware,Cast Iron Skillet,Cast Iron Casserol,Cast iron Griddle,Frying Pan

4. What services can we provide?
Accepted Delivery Terms: FOB,CIF,EXW,CIP；
Accepted Payment Currency:USD;
Accepted Payment Type: T/T,L/C.

Why Vegetable Oil Is Ideal for Cooking in Cast Iron Frying Pans

Vegetable oil stands out as the perfect companion for cast iron cookware due to its ideal combination of high smoke point and neutral flavor profile. With smoke points typically ranging between 400-450°F (204-232°C), common vegetable oils like canola, sunflower, and soybean oil can withstand the high temperatures cast iron excels at without breaking down or smoking excessively. This makes them excellent for achieving perfect sears on meats or crispy textures on vegetables.

The molecular structure of vegetable oils allows them to polymerize effectively when seasoning cast iron, creating that coveted natural non-stick surface over time. Unlike butter or olive oil which can burn at lower temperatures, vegetable oils maintain stability during prolonged high-heat cooking sessions. Their neutral taste won't interfere with or transfer flavors between dishes, making them versatile for everything from breakfast eggs to evening stir-fries. The affordability and wide availability of vegetable oils make them practical for regular cast iron maintenance and everyday cooking.

The Benefits of Cooking with Vegetable Oil in Cast Iron Frying Pans

The combination of vegetable oil and cast iron creates a healthier cooking system compared to many modern non-stick alternatives. Vegetable oils contain beneficial unsaturated fats that remain stable at cooking temperatures, unlike the potentially harmful compounds that can release from damaged non-stick coatings. When used in well-seasoned cast iron, only minimal amounts of oil are needed to prevent sticking, reducing overall fat consumption without sacrificing cooking performance.

This pairing also enhances iron absorption in cooked foods - a natural benefit of cooking with cast iron that vegetable oil helps facilitate. The high heat tolerance allows for proper Maillard reactions (that delicious browning) while preventing the formation of harmful compounds that can occur when oils smoke and break down. Unlike saturated animal fats, vegetable oils contribute to better heart health when used in moderation, making them a responsible choice for everyday cast iron cooking.

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