I love cooking my own food, and everything I am doing in the kitchen is perfectly normal and it has been my daily routine, not until I learned all about this and need to make some quick changes to my daily cooking routine.
Let’s face it, cast iron skillets are a really good staple for home cooking and these items are more likely to be passed down to family members compared to diamond jewelry.
But did you know the science behind these Cast iron skillets? I am not saying that it’s a bad thing these cast iron skillets are great for certain dishes.
Preserving a vintage cast-iron skillet might be an easy job to do but it’s not.
There are things that we are normally doing but it’s hurting our cast-iron skillets.
First off, It’s not ideal to cook Tomato sauce on a cast-iron, why? Acid-based sauces run the risk of ruining your vintage skillet. Because they can destroy the seasoning that you worked so hard on, don’t cook tomato-based or other tangy sauces in your cast iron cookware. You might end up tasting more metal than you’d have liked. A non-stick pan is better for this.
Then sweet, sticky and delicious desserts are a bad food to cook with your cast-iron because these pans are textured and it has a surface that is not ideal for sticky cooking as it may destroy your desired result.
Next is Omelets and delicate fish are not typical for cast-irons as you may spend more time scraping your food and destroying the ideal texture of your cook if you did it the wrong way. I mean, even the best chefs mess up basic things, how far are we to not commit that?
Anyway, every dish is best cooked when they are at their best tools and ingredients. It’s just a matter of correct application and process.
There are many different types of pans to be used in every dish but if you wanted to preserve your cast-iron skillets, you might need to avoid cooking these dishes on your pans.
Source: American Web Media