Why do so many people like to use cast iron pots because they are so heavy?Must-learn “8 major cooking tips” to keep winter dishes super warm – Free recipes – Free e-newsletter

Why do so many people like to use cast iron pots because they are so heavy?Must-learn “8 cooking tips” to keep winter dishes super hot

Demonstration/I love Staub cast iron pot narrative master group

Editor’s Note: The heavy appearance of cast iron pots always makes it difficult for kitchen novices to handle, or they may not know how to use the characteristics of cast iron pots to cook delicious dishes! In fact, cast iron pots have a large number of die-hard fans of cooking pots due to their fashionable and colorful appearance, fast heat conduction and good heat preservation effect, making them especially useful for making stews or hot pots in winter. The Facebook group “I Love Staub Cast Iron Pans” has 110,000 members. They hold the original intention of cooking for their families and selflessly share many experiences and cooking methods of using cast iron pans. The essence is collected in a new book and compiled 4 principles of raising pots and 8 cooking methods that you must learn before entering the kitchen. Come and learn about them!

Basic cooking principles for cast iron pans

1. Warm and dry the ingredients before putting them in the pot.

If the iced ingredients are placed in the pot, the temperature inside the pot will drop rapidly, and the surface of the ingredients will not be cooked immediately and Menard reaction will occur. The ingredients will stick easily and the aroma and color will be insufficient.

2. Heat the pot first and then add oil

The coating of the cast iron pan has many pores. Heat it first to expand the pores, then add cold oil to the pan to let the oil eat into the pores and form a smooth, non-stick film on the surface.

3. Reduce stirring of ingredients after they are put into the pot

A common mistake made by many novices is to keep turning the ingredients once they are in the pot. This will cause the temperature to drop quickly, and the surface of the ingredients will still stick to the pot and be turned over again, making it easy for them to stick to the pot.

4. Avoid severe temperature differences

The instantaneous temperature difference between hot and cold can easily cause the pot to break. Therefore, do not wash directly with cold water after cooking. If you need to add water, add cold water to the cold pot and heat the water to the hot pot.

Various cooking methods in cast iron pans

fry

1/Turn on medium-low heat and heat the pot until the handle is warm to the touch.

2/Pour cold oil into the pan (let the oil evenly cover the bottom of the pan), heat until oil streaks appear, indicating that the oil temperature is sufficient.

3/Put in ingredients that are at room temperature and dry (do not turn to low heat at this time, which will cause the temperature to drop).

4/Do not flip, fry until the surface of the ingredients is cooked and will not stick to the pan before flipping.

Fry charming cha-cha poached eggs
Simple poached eggs are actually not simple! Because eggs have a lot of water and are not as fatty as other meats, they can easily stick to the pan. Using room temperature eggs and adding a little more oil to the pan after it is really hot is the secret to successfully frying perfectly poached eggs.

saute

Heat the pan with cold oil over medium-low heat until oil streaks appear, then add the ingredients and stir-fry.

fry

Heat oil in a cold pan over medium-low heat until a lot of bubbles bubble when inserting chopsticks, then add the ingredients in order and fry until crispy.

stew

Heat the pan with cold oil. When the oil is hot, stir-fry the ingredients until fragrant, then add hot water and simmer until required.

Steam

Put the cast iron pot into the electric pot, add water and press the switch.

bake

The heat-resistant cast iron pot can be used directly as a baking pan or mold and used in conjunction with the oven.

Salted

Spread a layer of salt on the bottom of the pot, add the ingredients and cover with a layer of salt, then heat over low heat with a gas stove until cooked.

Anhydrous dishes

Stack ingredients with high moisture content, cover and cook over medium-low heat until the moisture in the ingredients is released and the flavors are absorbed.