Cast iron pans, which were used by great-grandmothers, and today remain the best choice for housewives. Cast iron is not subject to deformation, environmentally friendly, makes food surprisingly tasty, and also has a non-stick effect.
Instructions
Step 1
When buying a cast iron skillet, remember that the heavier it is, the better. Focusing on weight, you will avoid purchasing a product from other alloys passed off as cast iron by dishonest sellers. In accordance with GOST R 52116-2003, the "correct" thickness of the bottom and walls of the utensils for frying and stewing should be 3-4 mm. Check for burrs, fills, sharp edges, cracks, burn-in. The bottom should not be curved or convex.
Step 2
Consider the shape of your cast iron skillet. It can be round, square, oval. An oval one is good for cooking fish, a square one is considered more roomy, but a round one is somehow more familiar.
Step 3
Decide what size the pan should be. Round, about 20 cm in diameter, with sides 4-5 cm high, is universal. Stew pans are good for stewing. For making pancakes, a frying pan with low sides is suitable, the diameter - depending on how large the baked goods you want to get. The assortment of expensive brands also includes special frying pans for pancakes, donuts, and fried eggs. They can be easily recognized by their specific frying surface, on which there are depressions or partitions.
Step 4
Choose a skillet with a lid: you will need it for both stewing and frying to keep the kitchen from splashing oil. Covers can be glass, cast iron or other materials (steel, aluminum). The first option allows you to better control the cooking process, the second will make the dish especially tasty when stewing. It is interesting that although GOST R 52116-2003 does not provide for a complete set of cast-iron cookware with cast-iron lids, it is still possible to buy such a "sweet couple", especially in the markets. Steel and aluminum lids do not have the advantages of either glass or cast iron lids, and are therefore the worst option.
Step 5
If you are afraid that an uncoated cast iron pan may rust, and this sometimes happens, opt for an enamel product. Here, however, there is also a drawback: as you know, enamel is prone to chips and its particles can get into food. In fact, an uncoated cast iron pan is much more durable, and proper maintenance is sufficient rust prevention. After each wash, the utensils must be wiped dry and greased with a small amount of vegetable oil.
Step 6
Purchase a product with a wooden or heat-resistant plastic handle. Although plastic is not as environmentally friendly as wood, it will not burn if it happens to be over a working gas burner. When planning a frying pan to be a frequent visitor in the oven, choose a product with a solid cast iron or removable handle. The long-lasting first option is bad in that the cast-iron handle heats up very much and cools for a long time, this can lead to burns. At the same time, the fastening of the removable handle, unfortunately, does not always last as long as the pan itself. If we are inclined towards this option, it is better to stop the choice on an open bolted connection: it is considered the most "unkillable". Meanwhile, its "minus" is also obvious - you have to spend time on screwing and unscrewing.
Step 7
Pay attention to the legend on labels and tags. According to GOST R 52116-2003, they must include the name of the product, an indication of the diameter, height or capacity, the presence of a handle and a lid. Certification information (conformity mark) can be applied both to the product itself and to be present on the packaging, label, and accompanying documentation.
