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What you need to know to keep your cooktop in the best shape.
Cast-iron pans have a layer of seasoning that is essentially a protective coat between the raw iron and the exterior environment, explains Will Copenhaver, vice president, marketing and sales at ...
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.
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.
For nearly all models of induction cooktops, a cooking vessel must be made of, or contain, a ferrous metal such as cast iron or some stainless steels. The iron in the pot concentrates the current to produce heat in the metal. If the metal is too thin, or does not provide enough resistance to current flow, heating will not be effective.
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An antique cast iron cookstove is a simple iron box on legs, with a cast iron top. A wood or coal fire is built inside the box and food is cooked on the top outer surface of the box, like a griddle. If a fire is built too hot, and then the stove is cooled by pouring water on the top surface, it will crack due to thermal shock.
This doesn’t mean you can’t cook them in cast iron, but it does mean you can’t make them all the time — simmering tomato sauce in a cast iron dutch oven needs to be interspersed with ...