Cooking tips and tricks for cast iron POTS

Cooking tips and tricks for cast iron POTS

◆Preheating is crucial. 

Cast iron POTS conduct heat slowly but have a strong heat storage capacity. Before cooking, they should be thoroughly preheated over low heat (about 2-3 minutes), then adjusted to medium or high heat to prevent uneven heating from causing the pot to stick or deform. When frying steak or fish, preheat it to a state where water droplets in the pan can instantly bounce up and vaporize. Then add oil to achieve a crispy exterior and tender interior without sticking to the pan.

◆Oil use and heat control

It is suitable to use high-temperature resistant oils (rapeseed oil, peanut oil, avocado oil), and avoid oils with low smoke points such as olive oil to prevent excessive fumes and damage to the oil film. For stewed dishes (such as stewed meat and soups) : Cast iron POTS have good heat retention. You can first bring it to a boil over high heat and then simmer it over low heat. This method has strong heat retention and makes the ingredients more tender and flavorful. For fried dishes: Keep the heat stable over medium heat. Take advantage of the uniform heating feature of the cast iron pan to make the surface of the food golden and crispy.

◆Tips for non-stick pans

After putting the food in the pan, do not stir it immediately. Wait until the surface is set (about 1-2 minutes), then gently push it with a spatula. It will naturally come off the pan wall. When cooking acidic ingredients (such as tomatoes and vinegar), try to shorten the cooking time to avoid acidic substances corroding the oil film. Clean and maintain the pot in time after use.

◆Note: 1. Do not use detergent for long-term cleaning: Detergent can break down the oil film. For daily cleaning, it is best to use only hot water and a brush. 2. Avoid sudden cooling of cold or hot POTS: Do not immediately rinse a freshly heated cast iron pot with cold water, as it may cause the pot body to crack. 3. Avoid violent scraping with metal spatulas: Use silicone spatulas or wooden spatulas daily to protect the oil film. For stubborn stains, use coarse salt and a soft brush instead of a steel wool ball. 4. Avoid dry heating in an empty pan: Prolonged heating in an empty pan can cause the oil film to carbonize and fall off, and may also damage the pan body.