1.Non-stick Coating Cooking Surface, e phetseng hantle ntle le kotsi 'meleng oa motho, ts'ireletso ea tikoloho le polokeho.
2. Lipane tsa tšepe tse entsoeng ka tšepe li khetholloa ka lipane tse sa thupeng ka mor'a ho belisoa, 'me ha li sebelisoa nako e telele, li fetoha tse sa thupeng le ho feta.
3.Kakaretso ea Tšebeliso ea Khase, Induction Cooker le mollo o bulehileng joalo-joalo, Ho bonolo ho e sebelisa
4.Thicken tlase ea pan, bartolomeo notlela mocheso, evenly halefile

Healthy Cooking with a Cast Iron Four-Egg Frying Pan: Less Oil, More Flavor
The pan’s seasoned surface requires only a light oil coating, reducing fat intake without sacrificing flavor. Iron from the pan subtly leaches into food, providing a dietary mineral boost. Unlike synthetic non-stick coatings, cast iron is free from harmful chemicals (e.g., PFOA), making it a safer choice for high-heat cooking. Its ability to sear at lower temperatures also preserves nutrients in eggs, while the even heat prevents charring that can create unhealthy compounds.
Tips for Cooking Multiple Eggs Simultaneously with a Cast Iron Four-Egg Pan
To master multi-egg cooking, ensure the pan is fully preheated to avoid uneven starts. Use medium heat to prevent scorching the compartments’ edges. For varied doneness, add eggs in staggered intervals—e.g., start two eggs first if some family members prefer firmer yolks. Rotate the pan occasionally on the burner to balance heat distribution. A lid helps cook tops uniformly without flipping. For easy serving, slide a spatula under each egg while tilting the pan slightly to loosen edges. This method guarantees a seamless breakfast workflow.