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What you need to know to keep your cooktop in the best shape.
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 ]
Cast-iron cookware is slow to heat, but once at temperature provides even heating. [17] Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes.
An electric plate cooktop. A cooktop (American English), stovetop (Canadian and American English) or hob (British English), is a device commonly used for cooking that is commonly found in kitchens and used to apply heat to the base of pans or pots. Cooktops are often found integrated with an oven into a kitchen stove but may also be standalone ...
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Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat.
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David Ogilvy was initially hired as an Aga range cooker salesperson, before writing the 1935 sales manual for the product. The cast-iron parts were cast at the Coalbrookdale foundry in the 1940s, where they were still made by the Aga Rangemaster Group until November 2017, when the new American owners Middleby closed the site with the loss of 35 ...