Cast-iron pans, which were used by great-grandmothers, still remain the best choice for housewives. Cast iron is not subject to deformation, environmentally friendly, makes food surprisingly tasty, and also has a non-stick effect.
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Instruction manual
1
When buying a cast-iron frying pan, remember: the heavier it is, the better. Focusing on weight, you will avoid acquiring products from other alloys that are given out by unclean sellers for cast iron. In accordance with GOST R 52116-2003, the “correct” thickness of the bottom and walls of the frying and stewing utensils should be 3-4 mm. Check for burrs, fills, sharp edges, cracks, or burns. The bottom should not be curved or convex.
2
Think about the shape of a cast-iron pan. It is round, square, oval. Oval is good for cooking fish, square is considered more capacious, but round is somehow more familiar.
3
Decide what size the pan should be. Round, about 20 cm in diameter, with sides 4-5 cm high, is universal. Stewing pans are good for stewing. For the preparation of pancakes, a frying pan with low sides is suitable, the diameter - depending on how much baking you want to get. In the range of products of expensive brands there are also special frying pans for fritters, donuts, fried eggs. They can easily be recognized by the specific frying surface, on which there are recesses or partitions.
4
Choose a pan with a lid: you will need it both for stewing and when frying, to protect the kitchen from oil splashes. Covers can be glass, cast iron or from other materials (steel, aluminum). The first option allows you to better control the cooking process, the second will make the dish especially tasty when stewed. It is interesting that although GOST R 52116-2003 does not provide for the assembly of cast-iron cookware with cast-iron lids, you can still buy such a “sweet couple”, especially in the markets. Steel and aluminum covers do not have the advantages of either glass or cast iron covers, so they are the worst option.
5
If you are afraid that a cast iron frying pan without coating may rust, and this sometimes happens, opt for an enameled product. Here, however, there is also a drawback: as you know, enamel is prone to chips and its particles can get into food. In fact, an uncoated cast-iron pan is much more durable, and proper care is sufficient to prevent rust. After each washing, the utensils should be wiped dry and greased with a small amount of vegetable oil.
6
Purchase a product with a wooden handle or a handle made of heat-resistant plastic. Although plastic is not as environmentally friendly as wood, it will not burn if it happens to be over a working gas burner. When it is planned that the pan will be a frequent guest in the oven, choose a product with a solid cast-iron or removable handle. The long-lasting first option is bad because the cast-iron handle heats up and cools down for a long time, this can lead to a burn. At the same time, the attachment of a removable handle, unfortunately, does not always last as long as the pan itself. If one is inclined to such an option, it is better to opt for an open bolt connection: it is considered the most “unkillable”. Meanwhile, its "minus" is obvious - you have to spend time screwing-unscrewing.
7
Pay attention to the conventions on labels and tags. According to GOST R 52116-2003, they must include the name of the product, an indication of the diameter, height or capacity, the presence of a handle and a cover. Certification information (mark of conformity) can be applied both to the product itself and be present on the packaging, label, accompanying documentation.