During the roasting, a patina is put on the cast iron. It will be the anti-stick coating. It ensures the intensive fried aroma of the food. Also less fat is needed for frying. This in turn ensures a lower-calorie and lower-cholesterol diet.
Cast iron skillets are suitable for all types of stove, such as gas, halogen, or electric. A cast-iron skilet can also be used on an induction cooker. Cast iron, silicone and steel handles are all very practical because they can also be used in the oven for cooking. They are fully heat-resistant.
A cast iron skillet is very robust, extremely durable and very easy to clean. They are absolutely scratch and cut-resistant, so you can hardly damage the pan. You can use every conceivable utensil in the skillet without causing a scratch. Needless to say that they last several decades.
For cast iron the processing and origin is very important. While stainless steel constantly releases nickel by cooking, cast iron always gives off natural iron to the food, which is very beneficial to the healthy diet of human beings. High-quality processing of the cast iron promotes health.
I am well aware that there are a variety of different cast iron skillets on the market and you don’t necessarily know which one you should buy. On this page I have compared different cast iron skillets to find the top 5. Most of the skillets are available in other sizes too. Here I have considered pans with a 10 to 12 inches of diameter.