What to cook in a cast-iron pan or what dishes are these dishes the best for

Tell me what to cook in a cast-iron pan? We moved to live in the village, in the old grandmother's house. I began to take apart the things that were stored there, and found a whole set of cast-iron dishes. It's a pity to throw it away, all the same the memory, especially since it is in excellent condition. I cleaned it a little and became just like new. For what dishes can it be used, and are there any restrictions?

Modern teflon-coated cookware is first of all very beautiful and allows the use of a minimum of fat. But she cannot compare with cast-iron cauldrons and pans. And it almost doesn't matter what to cook in a cast-iron frying pan - the dishes are always delicious. The secret lies precisely in the material itself. On the one hand, it is quite heavy, but the thick walls are heated evenly. This allows you to distribute the heat to all components equally, leaving no chance that some side will remain uncooked or, conversely, burn. Even the largest piece of meat will be juicy.

What to cook in a cast iron pan

Cast iron has excellent thermal conductivity and is simply ideal for dishes where an even temperature is required, without fluctuations. On a gas stove, any other pan heats up very quickly, and its bottom is hotter than the sides. The cast-iron pan does not have such flaws. The heat from the bottom rises along the walls of the dish, and it heats up evenly.

Grandma's heavy frying pans come in handy where you need to keep the juiciness of the prepared dish or get a crispy crust. In such dishes, you can both fry and use it as a baking dish in ovens.

Best of all, in cast iron pans you get:

• meat, both pork and chicken;
• pies;
• pancakes;
• pancakes;
• omelette.

If the eggs stick to the bottom while cooking, the problem is not in the pan. This happens if there are particles of the previous dish in it. The dishes should be washed well, then the omelet will turn out excellent.

For what dishes is it better not to use cast iron dishes

And yet, in some cases, it is worth giving preference to modern "tefals" and other pans with non-stick coating or thin walls. This applies to dishes where high temperature is important. So, it is not advisable to fry fish in cast iron, especially tilapia - it will begin to crumble.

Cast iron is also not suitable for some sour sauces that should be cooked over low heat, such as marinara and bolognese. It is also undesirable to use it for dishes that contain vinegar or wine. The acid “eats up” the frying layer and gets to the metal. As a result, what is in the pan acquires its characteristic flavor. Cast iron generally has the ability to absorb odors. Therefore, it is advisable to have two different pans for cutlets and pancakes. In extreme cases, it is necessary not only to thoroughly wash, but also to ignite the salt on it.

We are preparing a new cast iron pan for use - video