See The 8 Best Cast Iron Skillets on Ezvid Wiki ►►
Fact #1. Cast iron skillets are flat-bottomed, multipurpose pans with long handles and shallow sides that flare outward. They are not good conductors of heat. This means that it takes longer to warm up and cool down than other types of pans. Its weight allows it to maintain very high temperatures for extended periods of time. These properties make it an excellent tool for searing and frying foods at very high temperatures.
Fact #2. They are incredibly durable and resilient. Nonstick skillets generally have a short life expectancy of three to five years depending on use. However, a well maintained cast-iron cookware can last multiple generations. And unlike Teflon-coated pans, these are safe past 500 degrees and can go under the broiler.
Fact #3. Seasoning is an important factor to the quality and maintenance of cast iron products. It refers to the process of treating the surface with animal fat or cooking oil to create hardened layers. When oil seeps into the surface, it eliminates any microscopic roughness on the metal that would cause food to cling to it. This creates a stick-resistant surface. Often, skillets will come already pre-seasoned from the factory.
Fact #4. They require special cleaning instructions. You should avoid soaking these pans or leaving them in the sink because they may rust. Also, try to abstain from using dishwasher soap or steel wool to wash it. This may strip the pan's seasoning.
Fact #5. Cast iron has been an incredibly dependable cooking source for over two thousand years. Its history dates as far back as the Han Dynasty in China. Such vessels were valued for their strength and ability to retain heat. Prior to the nineteenth century in Europe, most meals were prepared over a hearth or stove, which meant that cooking pots and pans had to be designed with either long handles or legs for suspension and standing over an open flame.