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From the whole range of cookware available in stores and on the Internet, cast iron pans are probably among the most accessible in terms of price: they are either inexpensive or moderately costly. Unlike aluminum, another metal used for cookware manufacturing, cast iron pans are a lot heavier, but they are definitely to be appreciated thanks to the fact that they distribute heat evenly. If you're using cast iron pans do not expect them to heat as rapidly as those made of aluminum or stainless steel, the heating process is pretty slow, but once the pan reaches a high temperature it definitely preserves it. Many chefs consider that cast iron pans are truly professional cooking tools, given the fact that they enable a good control of the cooking temperature, thus preventing food burning. Furthermore, there is no risk of hot spots formation, hence, cooking can go on smoothly and evenly for any dish you choose to prepare in such cookware. Cast iron pans are also part of traditional gastronomy, since they are believed to be some of the oldest pans used by our forerunners. There are certain disadvantages about cast iron pans which are very likely to appear on long term use. Here we should include rusting, stain formation and decaying when exposed to certain foods, air or excessive humidity. Hence, if you want to prolong the life of your cast iron pans you will have to take extra care when washing and cleaning them. Never leave food in a cast iron pan, once you've finished cooking and the dish is already cold, transfer it into another pot before putting it into the refrigerator. This should not be a problem since cast iron pans are most commonly used for frying and slow cooking. Cast iron pans can be used both on top of the stove and in the oven, there are definitely no restrictions to that. When cleaning such cookware, it is important not to leave any traces of moisture on the surface of the pan. First of all, before washing the cast iron pots, it is advisable to wipe them clean with a piece of paper and use hot water to remove any food stuck to their surface. After washing, make sure you dry the pans thoroughly in order to prevent rusting; moreover, some people say that you should also coat cast iron pans with a very thin layer of oil so as to keep them safe from decay. Muna wa Wanjiru Has Been Researching and Reporting on Pans for Years. For More Information on Cast Iron Pans, Visit His Site at CAST IRON PANS
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