Now people are paying more and more attention to the topic of health, and "eating" is essential every day. As the saying goes, "disease comes in from the mouth and misfortune comes out from the mouth", and healthy eating has received much attention from people.

Cast iron cookware is made of gray iron melting with model casting, heat transfer is slow, heat transfer is uniform, but the pot ring is thick, the grain is rough, and it is easy to crack; The fine iron pot is made of black iron wrought or hand hammered, which has the characteristics of thin ring and fast heat transfer.

Bought iron pans need to be "opened" before use, and care should be taken during the use process. Just like human skin, it needs to be radiant every day. "Boiling the pot" is what we call "raising the pot", "pulling the pot" and "swinging the pot". Methods as below:

Now people are paying more and more attention to the topic of health, a

cast iron cookware

Cast iron Cookware

Cast iron cookware for cooking

A cast iron skillet is a versatile and essential tool in any kitchen. Whether you use it for frying, baking, or even grilling, a well-seasoned cast iron skillet can provide unbeatable results. But before you can start cooking with your cast iron skillet, it is important to properly pre-season it. Pre-seasoning creates a layer of polymerized oil on the surface of the skillet, making it non-stick and preventing rust. In this article, we will guide you through the process of pre-seasoning a cast iron skillet, so you can enjoy cooking with it for years to come. The first step in pre-seasoning your cast iron skillet is to wash it thoroughly. Many people believe that cast iron skillets should never be washed with soap, but this is a misconception. It is perfectly fine to wash your skillet with warm soapy water, as long as you dry it thoroughly afterwards. Use a sponge or a brush to remove any food particles or rust from the surface of the skillet. Once the skillet is clean, rinse it with warm water and pat it dry with a clean towel. Next, it is time to apply a thin layer of oil to the skillet. Traditionally, people use vegetable oil or canola oil for seasoning cast iron skillets. However, any type of oil with a high smoke point will work. Heat the skillet on the stove over medium heat until it is hot. You can test the heat by dropping a few drops of water into the skillet - if they sizzle and evaporate quickly, the skillet is ready. Once the skillet is hot, pour a small amount of oil into it and use a paper towel to spread it evenly across the entire surface, including the sides and the handle. Be careful not to use too much oil, as it can create a sticky residue on the skillet. Once the skillet is evenly coated, turn off the heat and let it cool completely. After the skillet has cooled down, you can repeat the seasoning process. Some people recommend seasoning the skillet multiple times to achieve a better seasoning. If you choose to do this, simply repeat the steps of heating the skillet, applying a thin layer of oil, and letting it cool between each seasoning. Each time you season the skillet, it will become more non-stick and durable. Once you have pre-seasoned your cast iron skillet, you can start cooking with it. However, there are a few things to keep in mind to maintain the seasoning. Avoid using soap or harsh scrubbing pads when cleaning the skillet, as this can remove the seasoning. Instead, use a soft sponge or a brush and warm water to clean the skillet. If there are stubborn food particles, you can also use a bit of kosher salt to scrub the skillet gently. After cleaning, make sure to dry the skillet thoroughly to prevent rusting. Finally, after each use, it is recommended to apply a thin layer of oil to the skillet to maintain the seasoning. This can be done by simply rubbing a small amount of oil onto the surface with a paper towel. In conclusion, pre-seasoning a cast iron skillet is vital to its performance and longevity. By following these steps, you can ensure that your cast iron skillet is properly seasoned and ready for cooking. Remember to clean and dry the skillet thoroughly before applying a thin layer of oil, and repeat the process if desired. With proper care and maintenance, your cast iron skillet will become a cherished kitchen companion that will last for generations.

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Stainless steel pans used to have a deservedly poor reputation. Stainless is a terrible heat conductor, leaving hot spots in the pans and making heat control futile. But then came cladding, the process of making a stainless steel "sandwich" by layering stainless with a more conductive metal like copper, aluminum, or another alloy, followed by one more layer of stainless. Typically, the cladding is a minimum of three to five layers of stainless and other metals. Because of this process, the heat from the burner gets disbursed more evenly across the pan, alleviating hot spots, and the pans are more responsive to increases or decreases in temperature. While you can select the individual pieces you need for your kitchen, buying a cookware set readies you for a variety of tasks and typically saves money. The sets we chose to test have, at a minimum, ten pieces, including lids. They consist of a fairly standard selection of two skillets, a sauté pan, a saucepan, and a stock pot, with some variation. From there, they vary in size, capacity, handle length and design, and weight. Learn which sets rated highest, plus what to look for in stainless steel cookware.The Tramontina Gourmet set is ideal for cooks of all skill levels and is a good choice for all conventional heat sources, including induction. Some pieces like the sauté pan have a medium weight to them, while the stock pot felt somewhat heavy. As such, some people with mobility or strength issues may find some pieces easier to use than others. The handles stay cool or neutral to the touch, and the lids fit snuggly. Unlike the handles, the lids become hot, so exercise caution when handling them. 

This story is part of 12 Days of Tips, helping you make the most of your tech, home and health during the holiday season.Cleaning cast-iron cookware requires a different technique than washing nonstick or stainless steel pans. Cast iron is tough and able to withstand scorching heat, the trash of metal utensils and years of banging around an oven range or grill top, but this rugged cookware material has a sensitive side. Along with seasoning your cast-iron pan, cleaning it properly will ensure it has a long and productive life.Whatever you do, resist the urge to soak your dirty cast iron or run it through the dishwasher. For really stuck-on bits, a simple pantry staple will have your skillet looking better than new. Give up? It's salt.

Cleaning and seasoning cast iron can be intimidating. There is a common misconception that cast iron is delicate and easy to mess-up. The reality could not be further from the truth. Humans have been cooking on cast iron for centuries. Its durability and utility have made it a staple in kitchens around the world, from traditional Asia cooking culture to New York steak houses. After learning these simple steps to clean your cast iron skillet, you’ll be ready to tackle any meal or mess!

Noel Christmas spent 12 years as a professional cook and another 10 years as a food writer for Allrecipes.com, turning professional techniques and recipes into approachable household standards.Cleaning a cast iron pan is easy! No dishwashers! A clean, well seasoned creates a rust resistant, nonstick surface. Properly cared for, this durable skillet will just keep getting better with age. Here's how to take care of a cast iron skillet.

Seasoning refers to the hard, practically nonstick surface coating your cast iron pan. Most cast iron skillets these days come pre-seasoned, meaning they’re ready for cooking on as soon as you take them out of the box. However, over time, the seasoning erodes, and you’ll need to re-apply it by brushing the skillet with a thin layer of neutral oil and heating it until the oil bonds to the metal. You’ll know the seasoning has eroded when the surface looks dry and patchy in spots, but it’s a good practice to season your skillet every so often before the seasoning starts to break down.