Home / News / cast iron pan

cast iron pan

Views:3     Author:Site Editor     Publish Time: 2019-12-11      Origin:Site

Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.

The main advantage of cast iron pan is that it has very high volumetric heat capacity, which means that once it's hot, it stays hot. This is vitally important when searing meat. To really heat cast iron evenly, place it over a burner and let it preheat for at least 10 minutes or so, rotating it every once in a while. Alternatively, heat it up in a hot oven for 20 to 30 minutes (but remember to use a potholder or dish towel!)

Related Products

content is empty!

CONTACT US
Tel: +86-311-68002661
Mobile/Wechat: +86-18232172661
Skype: +8613613219152
E-mail: kevin@shangqiaocookware.com
Add: No.505 Xinhua Road,Shijiazhuang,Hebei,China
LINK