Why cast iron skillet cooks well

The best part is two physical properties: good thermal conductivity and good heat storage; and it is also very heat resistant. The so-called good thermal conductivity, that is, the heat is very uniform; the so-called good thermal storage performance, that is, the temperature is very constant. That is to say, cooking with such a pot, once the ideal temperature is reached but can be maintained at a constant. Neither because of the addition of fresh food on the temperature plummet, nor because the stove to give more heat on the temperature soared, when the fire temperature exceeds 200 ℃, raw iron pot will emit a certain amount of heat energy, the temperature transferred to the food is basically maintained at 230 ℃ or so, which reduces the loss of vitamin C and other nutrients in the vegetables, so it is particularly suitable for doing very high temperature barbecue or very small fire of stewing. Such a pot stew out of the dish, simply put, the fire is good.

Another point is that there is a saying about cast iron pots that "the pot is old and good", just as people who are good at playing with jade say that jade can be nurtured, the more nurtured the more moist; and people who are good at using pots think that pots are more nurtured the more bright, and the dishes made with an old pot are just as good as adding a spoonful of old soup.

Because the cast iron pot after a long time grease and cast iron heat combination, the formation of a layer of anti-rust protective film, and then every time you burn vegetables, vegetables and meat in the fat will continue to consolidate this layer of protective film, day long down the smooth surface with a slight luster, and almost non-stick pan, than on the enameled iron pot is good. The so-called pot is to clean the time do not use strong detergent, but with hot water with a little salt scraping the bottom, washed and thoroughly dry or put on the stove heating and drying, and then finally wipe a layer of oil, day after day, so that the iron pot will be more and more good. So with natural grease rather than paint raised iron pots and pans, roasted vegetables taste more fragrant Oh. Hope to adopt