Some of the best childhood memories are of a grandmother hauling her cast iron pan and making some of the best-scrambled eggs or grilled cheese sandwiches to date. She knows how to season a cast-iron skillet properly so that even the stickiest of food never sticks to the surface, and oh, how much better it all tastes. The embodiment of the non-stick surface, this cast iron pan is much stronger than the newer non-stick pan models. You can have a look at the iron skillet via https://crepepro.com/.
Why should you have to forge a cast iron skillet?
Cast iron pans require manipulation as they help close the pores of the pan and make it the best nonstick surface. Additionally, it has health benefits as chunks of iron are included in wok-cooked food. It is ideal for increasing the amount of iron – especially useful for people with anaemia. And more importantly, proper seasoning and care for this type of pan will protect it from rust.
For those who don't know how to forge a cast iron skillet, there are a few very simple steps:
1. Wash the new pan with mild soapy water to remove glue from the package and scrub with steel wool. This is the ONLY time to use soap and water in this pan.
2. Dry the pan thoroughly and rub a small amount of fat, lard or vegetable oil into the pan so that the inner surface is well covered.
3. Preheat the oven to 350 ° F (although the range varies widely and is between 250 ° F and 500 ° F between different cooks).
4. Place the pan upside down on the top rack and make sure there is a pan on the bottom rack so that no drips drip onto the oven itself.
5. Leave it for one to two hours.
6. Remove before use and set aside to cool.