Good kitchen can help us cook a lot of delicious food and save a lot of time and fuel. Without a doubt, pre-flavored cast iron cookware is just that. Whether it’s a steak, an omelette, or a tortilla, it can look and smell great. Of course, you can also make some common desserts that are convenient and delicious. A Chinese wok can also be used for stir-frying, if you like Chinese food too.
Cast iron cookware comes in many shapes and sizes. If you’re home, you can pick and choose. If you are camping, then you need to choose carefully, portable and with a lid large volume product is better. Hang the cookware over the fire, then put in the food and cover. This will keep foreign objects out and create an enclosed space, allowing food to cook quickly and be juicy.
In fact, cast iron cookware is very easy to use, whether novice or veteran, just need to follow the instructions. After a while, we can use it very skillfully.
The highlight of cast iron cookware
Originating in the Middle ages Europe cast iron cookware, the main raw material is pig iron, through the blast furnace reduction, separation, smelting, and then poured into the mold forming. The only downside is that they are bulky and require maintenance, but many people still go to the trouble of buying several styles — deep cookwares, shallow cookwares, baking sheets, cookwares, etc. The excellent characteristics of the cookware are sought after:
Saute a steak or roast
In addition to the cookware, there is also a cast-iron roasting cookware for grilled fish, eggplant and vegetables, which can be covered with olive oil first and then fried and grilled thoroughly.
Cast iron cookware body is very thick, heat conduction is not fast but good heat storage, heat evenly, food water is not easy to lose, heating temperature can be up to 250 degrees Celsius. Due to the thickness of the iron plate, the temperature is higher than that of the ordinary cookware. After the cookware is preheated completely, there is no need to add oil. The fish fillets, meat pieces and chicken legs with oil are directly put into the cookware for dry frying.
If the thickness of the fillet is more than 4cm, cover the cookware and braise for about 2 minutes with the heat cycle in the cookware. Then switch to medium and small heat and fry the two sides for 2-3 minutes each. If the last flip is browned, turn off the heat 1 minute in advance, cover the cookware and stew for 2 minutes, then the delicious dry fried fish fillet is finished.
Good food helper
Unlike other thin cookwares, cast-iron cooking tends to produce a Maillard reaction, with brown “caramelization” on the surface — the lightly caramelized sweetness of sauteed Onions and vegetables, the crunchy aroma of toast, the crisp icing of caramelized braised braising of pork belly that is seared brown and braised.
The cast iron cookware is used to fry the roast meat, which has a unique scorched flavor.
The cast iron cookware caramelizes the vegetables at high heat, and this “Tipcookware-cooked vegetables” is delicious.
Safe and non-toxic
Cast iron cookware without enamel coating is thick and durable. It is not resistant to high temperature or empty fire. During cooking, iron is released to supplement the needs of the human body. Usually do a good job of “maintenance” can form a smooth “oil film” similar to the “non-stick cookware” effect, do not have to worry about the general non-stick cookware will have coating peeling problem.
Keep water in and save energy
The cast iron cookware has a strong heat storage capacity, and the heavy lid forms a heat cycle, which can achieve a super water-locking effect and completely retain the original taste of the ingredients. Many people think that the stewed cooking with the cast iron cookware is better than the cooking cookware, such as braising beef tendon, beef tendon, dark beer pork rib, braised white radish tripe and so on.
Cast iron cookware cooking super delicious, add vegetable oil, the ratio of rice to water is about 1:1.1. Let it stand for 30 minutes, turn to medium and small heat for about 5 minutes after boiling, the steam will turn to low heat, cook for about 7 minutes, did not soak the rice, cook for about 9 minutes, then turn off the heat and stew for 15 minutes, open the lid can enjoy “cast iron cookware rice”,
How to use cast iron cookware
1. The carbon content of cast iron cookware is 2-4%, the iron plate is hard but very crisp, pay attention to avoid heavy fall, do not cool rapidly, so that it can be used for decades.
2. Heat the cookware patiently over medium-low heat before cooking. Due to the low heat conduction speed of the cast iron cookware, it takes about 5-10 minutes to heat the cookware to achieve uniform high temperature and heat storage efficiency, no matter using the oven to bake, or frying, frying and frying on the gas stove. Check the temperature with a few drops of water, as long as the water droplets roll into one after another, the cookware is preheated.
3. When the cast iron cookware is still warm, it is very good to rinse it with warm water. You can add some baking soda or salt, and then wash it gently with a sponge brush. If the cast iron cookware has been maintained and has an “oil film” coating, it can also be cleaned after cooking with an environmentally friendly neutral dishwashing detergent.
4. If the cast iron cookware is soaked in the sink, it is easy to embroider. In addition, the remaining oil after frying food, or the food in the cookware can not be placed for too long.
Although many people think that the maintenance of pre-seasoned cast iron cookware will be troublesome, but the defects do not obscure the flaws, no cookware is perfect. Heavy weight and maintenance are, I believe, only minor problems for all the advantages of cast iron cookware.
