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Cast iron is made from pig iron, which is the product of melting iron ore in a blast furnace. Cast iron can be made directly from the molten pig iron or by re-melting pig iron, [4] often along with substantial quantities of iron, steel, limestone, carbon (coke) and taking various steps to remove undesirable contaminants.
Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [8]
Gray iron, or grey cast iron, is a type of cast iron that has a graphitic microstructure. It is named after the gray color of the fracture it forms, which is due to the presence of graphite. [ 1 ] It is the most common cast iron and the most widely used cast material based on weight.
Making eggs in a cast-iron skillet is a bit like Goldilocks finding the right temperature porridge—the heat needs to be just right. Eggs are delicate and overcook easily, becoming rubbery and tough.
The good news is the best way to maintain seasoning is to put your cast-iron pan to work. Cooking anything with fat (meaning oil, shortening, or butter) will help bake layers into the pan ...
🍳Cook in a cast-iron skillet. We know that adding certain things to our diet, like spinach and eggs, can up our iron intake. What you might not know is that how you cook your food can also help.