Cast iron review

Because I’m tired of seeing crappy posts.

I had made a post two months ago about what pans to get.

I took the Ikea steel pan and a simple non-stick one that you suggested. I didn’t want to get an iron because of the difficulty of using/cleaning it, which you confirmed for me in the comments.

Not to mention, in the end I also bought a cast iron PAL grill from praktiker.

I’ve had it for two months now, I roast meat, vegetables and mushrooms only on it.

In general terms, it is very good, it catches temperatures immediately and does not fall. I’ll just make a few bullet points about usage, I assume it’s the same for all castings.

• DO NOT cook with lemon, sauce or anything acidic that sticks to the surface.

• The temperature of the eye can be lowered after the iron reaches the temperature to prevent the food from burning.

• We generally put oil, I only cook with olive oil that burns at low temperatures, but it is also the healthiest..

Cleaning:

• We do NOT wash with soap, it is better to remove the burnt with a special brush or sponge since you wash it well to lower the temperature.

• It must be rinsed and dried after cleaning, it rusts very easily.

• As I said, because I cook with olive oil, the seasoning goes away and does not keep well. So personally, every time I clean it well to remove all the burnt with wire, the seasoning is gone and I put a little oil again, spreading it to catch everything from top to bottom. I put it back on the eye which is still warm.

Storage:

• I put it outside the cupboard to air it out.

• I put it on top of a wire base so that it is ventilated from below.

Now you will say who deserves all this? I would say HELL YEA, I have never had better homemade meat/vegetables/mushrooms