Cast iron pot, English is CAST Iron Pan/Skillet, Mainly by cast iron Made Kitchenware, Cast iron is a kind of Iron and carbon element of alloy The content of the carbon element is 2% above.
The main feature of cast iron pot is: Good insulation As well as Strong durability, Can be long-term High temperature At the same time, having non-stick pan Features.Whether it is used to make Chinese dishes, it is used to cook or cook soup, it is very good, even better than traditional pots.
Casting iron pot is more well-known brands including Le Creuset cast iron pot,, Staub cast iron pot, Lodge cast iron pot.
Among them, the Le Creuset cast iron pot and the STAUB cast iron pot are high-end cast iron pots, but they are also very different.You can view Comparison of Le Creuset cast iron pot and staub cast iron pot Essence
The Lodge cast iron pot is a relatively popular brand.It can be said to be cheap and cheap, and it is a very popular cast iron pot brand.
In detail the cast iron pot and the cast iron pot and non-stick pan The difference, what is the introduction Choose How to make cast iron pots well maintainance, and recommend Be Lodge As well as Staub As well as Le Creuset Wait for eight commonly used cast iron pots for everyone to choose.
At the end of the article, the best-selling 20 cast iron pot rankings At present, the three best-selling cast iron pots are: Lodge l8sk3,, Lodge EC6D33,, Lodge Cast Iron Skillet Essence
Directory of this article
- Recommended cast iron pot
- Why use cast iron pots?
- How to choose a cast iron pot?
- How to do a good job of cast iron pot?
- The best cast iron pot recommendation
- The 20 most popular cast iron pot
- More kitchenware and home furnishings
Recommended cast iron pot
- The most commonly used cast iron pot: Lodge Cast Iron Skillet
- For cast iron pot suitable for fried steak: Lodge Cast Iron Grill Pan
- Setting iron pot suitable for pancakes: Lodge Cast Iron Griddle Pan
- Suitable for single-person cast iron pot: Lodge Extra Small Cast Iron Skillet
- Setting iron pot suitable for fried eggs: Lodge Miniature Cast Iron Skillet
- The best stew pot: Staub Cast Iron Round Cocotte 4 Quart
- Oval stew pot: Staub Cast Iron Oval Cocotte 7 Quart
- Cute pumpkin pot: Staub Cast IronPumpkin Cocotte 3.5 Quart
- Novel Taggi pot: Brunt Iron Tagine Pot 4 Quart
Why use cast iron pots?
The English of the cast iron pan is, Cast Iron Pot, Cast Iron Gridge or Cast Iron Skillet.
The cast iron pot that can be bought in the United States can be divided into multiple types according to different dimensions: the height of the pot wall, the pattern of the bottom of the pot, whether the surface is covered with coating, and the appearance shape.
The most basic cast iron pot is round, medium height, and no coating (as shown below).This style is the highest cost-effective, and it is also the closest Chinese-style stir-fried pot.For details, please refer to the following “Commonly used cast iron pot: Lodge Cast Iron Skillet” Essence
Most of the American pots are all pan, which is related to people’s cooking habits, especially Cast iron pot The most well-known.The cast iron pot is a product that uses the more smoothly.After a long period of use, a strong and uniform oil film will be formed.It has excellent non-stick effects.
The quality of the house in the house is that whether it can quickly stir-fry food, and other additional effects will increase the convenience of use (such as the surface is not stained, easy to clean, can be put in the cage drawer, etc.).Quickly mature is affected by two aspects.One is the size and shape of the ingredients itself.This is the reason that garlic cloves are cooked faster than garlic cloves.On the other hand, the performance of stir-fry.
Wok It’s not that the faster thermal conductivity, the better, but the betterBased on the relatively fast thermal conductivityEssence
Why do you say that?
For example, the small milk pots of the home are all aluminum.Because aluminum is much smaller than hot capacity than iron, it consumes the same energy sources.The aluminum temperature is faster.Other factors (temperature tolerance and aging, sticking to the surface, etc.), so the small milk pot is made of aluminum; but the heating up fast also means that the cooling is fast, and the temperature can be changed rapidly in a short period of time.In the process of cookingIt can be uniformly heated and keep stable in a temperature interval, so as to help the food cooked and form a mixed flavor.
Therefore, in the practice of life, we often choose Medium-sized As well as Compound bottom The wok to regulate thermal conductivity.
What is the difference between non-stick pot and cast iron pot?
- non-stick pan The Most of them are aluminum+composite pot bottoms, and the surface is sprayed without sticking layer, including but not limited to Tellon coating ( don’t want Choose this kind of coating), ceramic coating, wheat rice stones, etc., the advantage is that it is light and easy to move.The surface’s non-sticking effect greatly enhances the convenience of cooking, but it is easy to damage without sticky coating.It must be made of wood and silicone material.Kitchenware contact, and over time, the non-sticking effect will become worse and worse.The service life of a non-stick pan is relatively short;
- Cast iron pot: Because of its special metal material, the heat conduction efficiency is good, and the temperature adaptation range can be well transmitted to the food well, and there is no risk of coating off.Therefore, this product is enduring; and the type of device is also very beautiful, and it is directly on the table.It does not need to be put in other dishes and bowls to clean the tableware;
Of course, there are two disadvantages during the use of cast iron pots: Body weight, have Stick to the bottom of the pan risks of.These two points are not friendly for Kitchen Xiaobai.
Regarding the weight of the pot: This is related to the cooking habits.If it is just a container for cooking, just turning or stirring, there is no need to frequently pan, or for cooking soup, then the severity of the pot is not a problem.
Sticking pot: For this problem, in this article, we have specially introduced in detail How to make oil film and related maintenance skills Interested friends can read this part in detail.
We introduced various commonly used cast iron pots in the text.Please choose the right cooking utensils according to your own habits.The best two cast iron pot brands are: Lodge and Staub Essence
These two brands have a long history, and they are highly cost-effective products that countless consumers have certified.They have solid materials and enough thickness, good thermal insulation effects, and long product life.
Related Reading:American non-stick pan
How to choose a cast iron pot?
When choosing a cast iron pot, you can consider from several aspects such as coating, appearance, bottom surface texture, depth of the pot wall, and capacity:
1.The coating of the cast iron pot
There are many kinds of coatings in the wok.On the one hand, it is to increase the smoothness or even the non-sticking effect.On the one hand, it is also for the beauty of the home utensils.Enamel) Explain.
Actually, another name we are more familiar with – enamel,,Enamel is an upgraded version of enamelEnamel, also known as art enamel, is the same product.Can you still remember this traditional “enamel cup”?
Enamel cup
They have a long history.In the Ming and Qing Dynasties, they made the pole ascending the peak.Drawing enamel is a model of Chinese and Western combination.It draws many detailed and gorgeous patterns.However, enamel generally appears with precious metals.The complex craftsmanship has extremely high requirements for craftsmen.Under normal circumstances, the value of items decorated with enamel will not be too low.Relatively speaking, enamel is not so fine, and the application is more common, which improves the durability of its own appliances, and mostly appears in ordinary people’s homes.
2.The appearance of the cast iron pot
The thermal conductivity of a circular, square, and special-shaped cast iron pot is not exactly the same.Under the same conditions, the center temperature of the circular cooker will be higher than that of the square cooker, which is determined by the maximum radius of the heating area and the center of the distance.However, in the situation of households, the aesthetics are also called an important influencing factor, which extended many cute pots.
3.The bottom surface of the cast iron pot
The ground of the cast iron pot is divided into Pure plane and Pattern Two types.The bottom of the pot with decoration is not for good-looking, but designed for barbecue.The raised design of the stripes effectively reduces the contact area of contact with the contact with the bottom of the pot and is not easy to stick to the pot.come out.
4.The depth and capacity of the cast iron pot
The depth and internal capacity of the pot depends on the specific needs of each family, which is determined by the use of use:
- The super short pan is suitable for frying, and the spatula can easily penetrate into the central position to turn over;
- The medium-height pot is relatively wide, suitable for Chinese-style kitchen, which can be controlled by fried, cooking, slippery, and burning;
- As for the deep mouth, the capacity is large, suitable for fried or soup.
When buying, you must consider the family eating habits.You must make a few people at one time.If the volume of the pot is too small, you will not be able to install the ingredients.It may be overflowed with the pot.It affects the overall flavor.
How to do a good job of cast iron pot?
Here, we mainly introduce steps and daily use and maintenance suggestions:
1.How to open the pot of cast iron?
tool
- Essential tools: dishcloth+ dish washer+ Kitchen paper(If not, you can use a paper towel to replace)+ oil
- Strengthening tools: 1000 mesh sandpaper, diamond sponge wipe, Steel Wool
detailed steps
- When used for the first time, you need to use a rough dishwashing cloth with the dishwashing fluid to fully wash.Wipe it hard to remove the oil and dust of the cast iron pot during the manufacturing process.After rinse the cleaning, use the thick kitchen paper to dry all the surface inside and outside the cast iron pot;
- Use the kitchen paper (the disappeared paper or cloth line) dipped in edible oil, wipe the cast iron pot on the front and back of the two sides, do not let go of each corner, so that the surface of the entire pot is covered with a thin layer of oil film.The process can be replaced with pig fat, and some fatty meat is placed in the pot.The oil is evenly applied to the pot with chopsticks, and the cast iron pot is reversed.Repeat the same operation;
- Put the cast iron pot in the oven, bake at 230 ° C (about 445 ℉) for 45 minutes, and the rough metal surface will appear gloss;
- The two steps of oiling+baking need to be repeated 2 to 3 times, so that the oil membrane is ready, and the fried eggs will not stick to the pan.It is not time to do it once for all, and it still needs to be maintained regularly.
- After each use, when the pot is hot, do not pour in cold water quickly, which will damage the oil film in the pot.
- Clean in time after use.If the sticky pan or even the bottom of the bottom, it must be removed.You can soak it with hot water for a while, and then scrape it with a scraper.Lodge has a clean scraper.There are small rounded corners, large rounded corners on a board., Flat side and teeth scrape, not damaging the oil film.The following is a good clean scraper:
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- After cleaning, be sure to keep dry and avoid rust.You can turn on the heat for dozens of seconds.Boil the water in the bright fire.You can also put it in the oven just used up and dry the water with the remaining heat;
- Try not to place food for a long time in the pot, especially soup.All the dishes contain salt.The metal will cause oxygen and corrosion in the electrolyte solution, which is easy to rust.After ribs, it is more suitable to remove and put it in the ceramic soup plate;
- If you or storage or storage in improper use or severe bottom, please use the enhanced tool to clean up, and then start the pan from the first step.Below are two enhanced tools Steel Wool that can be bought in Amazon: Steel Wool:
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2.Daily use of cast iron pot
- The material of the cast iron pot is iron, and the performance of the conduction is very good.During the use process, you need to pay attention to thermal insulation and heat.It is best to buy a thermal insulation handle, or put a thick towel or an oven glove.Do not use your hand with your hands.Go to touch, just develop habits;
The maximum heat-resistant temperature of the two handles below is 450 ℉ (232 ° C).There is no problem in entering the oven everyday.
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- When use, the cast iron pot should be burned enough, the fire is large, and the pot shakes the pot, so that the flame licked the bottom and four walls of the entire pot.After there is a smoke above the pot, put it in the ingredients.If it is eggs and meat, Do not turn it immediately after putting it in the pot.Wait a few minutes to solidify the bottom surface.After the protein degenerates, stir fry it, so that there will be an indifferent effect;
- In order to improve the success rate, we can use more oil.We often use spices in the dishes.Most of the spices in the seven middle are alcohol-soluble.smell;
- The hardness and size of the ingredients will affect the degree of maturity.Cut small cuts and other early placement, cabbage, cucumber and the like, and put them later.
- Meats can be softened with acidic substances, such as orange juice, 100 -fragrant fruit juice, or pickled with pineapple, using enzymes to decompose protein to achieve the soft and juicy effect of the meat, we can adjust the taste of the ingredients through natural matter.No need to use any additives;
- If you stew, it is best to add full water at one time.If it is not enough, it must be added in the middle to boil water.In fact, Chinese food is a series of complex chemical reactions.Adding water in the middle can be regarded as destroying the reaction conditions.The experiment will be terminated.Items
- You can add fermented products such as bean curd, tempeh, miso, and cooking for a long time through cast iron pots, which can greatly improve the layers of flavor.
The best cast iron pot recommendation
1.The most popular cast iron pot: Lodge Cast Iron Skillet
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Cast iron pot parameters
- Diameter: 10.25 inches (26 cm)
- Weight: 4.29 pounds (1946 grams)
Introduction to cast iron pot
This Lodge Cast Iron Skillet The size is similar to the Chinese-style wok, which is the closest to the habit of the Chinese use.After opening the pan, you can cook normally and fried normally; the size of this cast iron pot is large enough to accommodate a whole chicken, which is no problem for the use of the baking sheet;And keep the temperature, it is very suitable for roasting meat with a certain thickness on the outdoor stove/bonfire; the pot is equipped with a silicone anti-scalding handle.After all, the pot is not light, and it is difficult to operate with one hand; there is a diversion on both sides of the pot, and the liquid in the pot can flow smoothly without sweeping it around or sticking to the pot wall.
Below is two tablets, which can be used to clean up the cast iron pot.At the same time, it is recommended to brush the pot tool.This is a brush that uses the daily cleaning of the cast iron pot.The handle is very long and the pot is easily brushed.
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2.Applicable cast iron pot for steak: Lodge Cast Iron Grill Pan
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Cast iron pot parameters
- Border length: 10.5 inches (26.7 cm)
- weight: 6.68 pounds (3030 grams)
Introduction to cast iron pot
This Lodge Cast Iron Grill Pan The same is the classic model of Lodge.If you eat it often, be sure to start with a striped cast iron pot.This raised design is designed for fried meat (steak, salmon, chicken breast, etc.):
(1) Reduce contact area and not easy to stick to the pan;
(2) Do not affect the heat transmission, and send the calories to the surface of the meat pieces faster and more evenly;
(3) Let the gravy flow out along the stripes, and it will not stick to the pot and produce a burnt between the pot and the meat;
(4) Convenient excess gravy concentrate on one side to make sauce, repeatedly pour on the meat with a small spoon, and complete all operations in a pot;
(5) The surface of the finished product of the barbecue forms a beautiful pattern, with the style of the master’s work.
The cast iron pot with decoration is most suitable for fried meat.This cast iron pot can collide with the meat to a perfect spark, showing a better effect.
3.cast iron pot for pancake fried eggs: Lodge Cast Iron Gridge Pan
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Cast iron pot parameters
- Diameter: 10.5 inches (26.7 cm)
- Weight: 4.4 pounds (2000 grams)
Introduction to cast iron pot
This Lodge Cast Iron Griddle Pan Pure plane, the wall of the pot is very short, because of this unique shape, the spatula can easily be explored into the pot for turning operation, suitable for cooking methods such as spring cakes, frying cookers, and chives.You can accommodate foods at a time to improve cooking efficiency, and you can produce three-person fried dumplings in a single time.
With this pot, I often buy it in the supermarket Mission Soft Taco Flour Tortillas, Originated in the Mediterranean Sea Pita bread(Pocket cake), we can easily copy at home;
It is very similar to China’s sister-in -law, but it is more common than the pot that is made of pancake fruit.Everyone is more common, but it is better to know what is called), because the bottom of the pot is thick, the heat conduction is stable and the pot is not easy to paste the pot., And can succeed.
4.Suitable for single-person cast iron pot: Lodge Extra Small Cast Iron Skillet
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Cast iron pot parameters
- diameter: 6.5 inches (16.5 cm)
- Self-weight: 1.85 pounds (839 grams)
Introduction to cast iron pot
This Lodge Extra Small Cast Iron Skillet Lightweight and exquisite, even girls can operate one hand, it is very suitable for the amount of 1-2 people, and daily use is sufficient.It can be fried and cooked like 6.5 inches in the above, but the capacity is smaller.It is easy to eat it for one person, and it is easy to clean the pan.Intention, this pot happens to be put in; it can also make European bags as deep baking trays.The European bag made with cast iron pots can make better crisp shells than directly entering the oven to give full play to the unique flavor of the whole wheat;Yes, Dutch Baby and Soufflé Pancake, which are very high, are made with this cast iron pot, plus a cup of black coffee, immediately improve the quality of breakfast.Our website also has the analysis and recommendation of coffee machines, welcome to see.
5.The cast iron pot for fried eggs: Lodge Miniature Cast Iron Skillet
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Cast iron pot parameters
- Diameter: 3.5 inches (8.9 cm)
- Self-weight: 0.63 pounds (286 grams)
Introduction to cast iron pot
This Lodge Miniature Cast Iron Skillet Because of the short diameter, the size is very small.It can just accommodate an egg.You do n’t need to use any molds, the eggs can form a beautiful round edge.Whether it is Sunny Side Up or Over Easy, it can be achieved at home.You can also make the hotel Open Faced Sandwiches, as perfect as in the comics.
There is no slap in this pot.It looks like a child’s toy by a child.Sometimes I put it as a dipped dish on the table, adding the atmosphere of natural hand work;Heating a small amount of liquid, such as the drizzling juice of beef and steak, the hot oil spilled on the cooking fish at the end of the water, the size of the size is relatively fast, and it will not stay in the pot a lot, saving time and saving raw materials.
6.Cast iron pot (stew cooker): Staub Cast Iron Round Cocotte 4 Quart
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Cast iron pot parameters
- Size: 30 x 15.3 cm (including pot lid and handle)
- Diameter: 24 cm
- Line diameter: 19.2 cm
- Capacity: 3.8 liters
- Weight: 4.6 kg
Introduction to cast iron pot
This Staub Cast Iron Round Cocotte It is one of the best-selling stew pots, especially the cherry red, which is enduring.This color is the most versatile, and it will definitely not make mistakes.Its capacity is suitable for families with 3 to 5 mouths.It is just a meal, which can reach the flavor of Cantonese-style old fire soup in a short period of time.
The surface is a beautiful multi-layered color enamel with a very high value.It is fired at 800 ° C at 800 ° C and durable; the inside of the pot is matte black enamel, the rough matte black enamel surface can help extend the taste of food; glazeThe facial wear resistance is good, elastic and scratch-resistant, and over time, a layer of bronze will be formed.Therefore, it is normal to change the color of the stewed pot during use;Gathering into water drops to form a shower-like effect, which can achieve automatic water circulation, so that the ingredients can better maintain the original flavor of the ingredients;Sliding is unstable.
This deep-mouth pot is particularly suitable for making Chinese-style claypot rice.It can also be used for special operations, such as fish heads and salted chicken.If you are troublesome, you can put a piece of aluminum foil paper before putting the ingredients.After eating it, you can throw it away.
At the same time, remind everyone that 3 Quart and the following pots are suitable for steaming rice.The capacity of the soup is too small and the ingredients cannot be installed.
7.
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Cast iron pot parameters
- Size: 142 x 29 x 15 cm
- Capacity: 6.62 liters
- Self-weight: 5.8 kg
Introduction to cast iron pot
This Stauub OVAL COCOTTE The design of the circular cast iron stew cooker is completely consistent with the previous stewing cast Round Cocotte 4 Quart, all of which have the same enamel glaze, raindrop convex design, and metal handle.Realization, on this basis, this cast iron pot has been upgraded in shape and capacity.The capacity of 7quart is about 6.62 liters, and the large capacity design is suitable for larger household use.The oval design is very suitable for long-shaped ingredients.The most common is a whole chicken.For example, the pork belly chicken and coconut chicken commonly used in Chinese food require large containers.At this timeNecessary.
8.Cute pumpkin-shaped cast iron pot: Staub Cast Iron Pumpkin Cocotte 3.5 Quart
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Cast iron pot parameters
- Capacity: 3.5 3 容 (3300 ml)
- Self-weight: 11.8 pounds (5400 grams)
Introduction to cast iron pot
The most well-known in the special shape of the stew pot is Staub Cast Iron Pumpkin Cocotte The entire cast iron pot is clear and exquisite in shape, and is loved by everyone; a bright glaze surface on the surface greatly enhances the texture of the entire product; bilateral ear design and metal handle are perfectly blended with pumpkin shape, especially especiallyIn Halloween, pumpkin is very attractive, and it will cause children to cheer when it is brought out of the kitchen.This pot is expensive.The stewing effect is consistent with the ordinary round stewed pot, but the appearance is more cute.At the same time, remind everyone that the pot wall is not a smooth arc.It takes time to take time.
9.Tagine Pot 4 Quart
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Cast iron pot parameters
- Capacity: 4 Various (3800 ml)
- Self-weight: 14.6 pounds (6600 grams)
Introduction to cast iron pot
The Tajei pot originated in Morocco, North Africa, and it was a very water-lacking place.The bottom of the traditional Tajiri pot is cast iron, and the upper lid is ceramic, similar to the binding body of cast iron pot+casserole.Its unique shape makes it have a special experience in thermal conductivity and water preservation.The shape of the triangular cone enables the water vapor to circulate in the pot, which is evenly distributed in the pot, and keeps moisture to the greatest extent.At the same time, the long-necked pot lid gives some pressure in the pot, and the food is softer than usual.
I know this cooking utensils originated from the female writer Sanmao’s travel notes “The Story of Sahara” Every time I use this cooking utensils, I always remind me of those enthusiastic time in her pen, the scenery of Morocco in Sanmao’s eyes.
This recommended Bruntmor Cast Iron Taggi Pot The whole body is designed with cast iron.The surface of the pot lid is enamel coating, which can enter the oven.The maximum heat resistance is 260 ° C (500 ℉).The capacity is 4 quart.You can directly use the dishwasher to clean.one time.