The cast-iron pan - is it good?

The cast-iron frying pan - it utensils for cooking connoisseurs case. Iron - is a classic material for frying, whereby when frying foods acquire a unique taste.
The beauty of cast iron pans in particular, the material is slowly heated to high temperatures and keep warm considerable time it evenly over the entire surface.
Ideal pans are suitable for frying until golden brown steaks, pieces of meat and fish, as well as quenching, such as goulash.
 Fast roasting creates the desired degree of roasting, leaving the meat inside the school. Pans made of cast iron is very reliable, durable, designed for a healthy diet, although somewhat heavy.
How to treat a cast iron skillet - it is advisable not to use detergent, wash with hot water only. Frying pan must always be slightly greased, have a thin protective film to prevent corrosion.
Before first use, the pan should be washed with hot water and ignited, add a drop of vegetable oil. Thus pan move from side to side, distributing oil across the bottom surface of the pan. Cool, then again, repeat the procedure with the same oil. The oil is then washed off with hot water and wipe dry with paper towels pan, lightly oiled. In the beginning of the pan must always remain a lubricant. Eventually, the bottom of the pan, it forms a protective film. No threat of microbial growth and no bacteria: they die by heating to 200 °. For the destruction of burnt pieces from time to time pan can be cleaned with "scrub" of common salt using paper napkins.
Frying pan with the help of iron requires certain skills, but the result of the preparation will be - an incomparable taste.
Cast iron pans are suitable for all kinds of stoves, including induction cooker.
 Cast iron pans are very economical - at a relatively low temperature and low energy use can be cooked roast. Meat and vegetables are fried quickly and retain their useful properties and vitamins.
Cast-iron frying pan can not be left wet and store it cooked meal since iron rusts. Crockery harmless, hygienic, resistant to alkalis, salts, acids. Such a paradox: the more often you cook in a cast iron skillet, the longer it serves.
The most important advantage is its cast-iron pans safety compared with nonstick pans. Frying pans with non-stick coating is better not to run hotter, otherwise the coating begins to decompose into organic components, which can cause damage to our body. It is from these same considerations to the frying pan with non-stick coating should be treated with great care not to damage the coating itself and avoid falling into its elements in our body. Cast iron pans in this regard - are safe and durable. In addition, suppression of food in a cast iron skillet enriches it with iron.