Pan -cast -iron “circle”, d = 20 cm, cast -iron handle

The cast -iron pan remains the most favorite kitchen tool for many cooks. In favor of the classical device, its durability, universality of use and the possibility of using metal blades.

What is still good such a pan?

• forms a natural anti -produced layer;
• Holds heat for a long time;
• is suitable for many years of operation.

The subject does not require washing - as a rule, it is enough to wipe it with a damp cloth.

Before the first use, the pan should be thoroughly washed, then calcined on a stove with salt (40–45 minutes), and then with butter (15–20 minutes). This is necessary for the formation of an anti -stick layer.