10 Best iron pan of 2018

  • 14 inch diameter Cast Iron Wok
  • Sturdy flat base keeps wok stationary on the stovetop.Item...
  • Use on Electric, Gas or Induction stove top. Can be used in...
  • Foundry seasoned, ready to use upon purchase
  • Use on all cooking surfaces, grills and campfires
  • Oven safe
  • Ribbed bottom for low-fat cooking
  • Pre-Seasoned and ready-to-use
  • Superior heat retention and even cooking
  • Pan set includes 3.2-Qt. Dutch oven and 10.25-inch shallow...
  • Pre-Seasoned and ready-to-use
  • Superior heat retention and even cooking
  • 12-inch cast-iron skillet for sautéing, searing,...
  • Heavy-duty cast-iron construction for optimal heat retention...
  • Long handle and opposite helper handle for a steady, secure...
  • Ribbed bottom for low-fat cooking
  • Pre-Seasoned and ready-to-use
  • Superior heat retention and even cooking
  • 14 inch diameter Cast Iron Wok
  • Sturdy flat base keeps wok stationary on the stovetop.Item...
  • Use on Electric, Gas or Induction stove top. Can be used in...
  • Measures 12.563"L x 10.438"W x 6"H (with lid), 12.563"L x...
  • Self-basting domed lid preserves moisture; loop handles aid...
  • Pre-seasoned with vegetable oil formula and ready for...
  • Pre-seasoned
  • 50% lighter vs. traditional cast iron
  • Safe to use in the oven
  • 15 gauge (1.8mm) carbon steel
  • Traditional chinese wok pan. Do not forget to season it...
  • Hand hammered by Chinese professionals in Guangzhou

Iron pan guide

Many swear that fried potatoes and other hearty dishes are just one of them iron pan taste really good. This is probably due to the fact that iron pans slower than other pans, but heat it evenly and distribute the heat well. Iron pans are therefore particularly suitable for spicy searing and for stews. Even juicy steaks can be in one iron pan roast perfectly. Because traditional iron pans are not equipped with a non-stick coating, the pans must be baked before sticking or burning anything when roasting. The quick and radical way to burn iron pans is to sear potato peels at high temperature in a lot of oil for a long time. The gentle path takes longer and is preferred by many cooks. Here comes the branding easily, in which the panis often used. With each use, the baked layer produced thereby becomes more uniform and better. Basically, iron pans are suitable for all types of stoves including induction cookers. Also for frying over an open fire, the almost indestructible pans can be used. Available are iron pans, which are manufactured using two different methods.

Forged iron pans

Forging pans is probably the oldest method of producing iron pans. The forged iron is compacted in its structure by machining with different hammers, making it particularly tough and resistant. In the end you get very durable pans, which are slightly lighter than their relatives made of cast iron. Another benefit of forged pans is that they heat up a little faster than cast-iron pans.
Who forged with the purchase of a iron pan For example, the 28 cm diameter de Buyer Mineral B Element frying pan made in France, or the GRÄWE professional wrought iron frying pan, also with a diameter of 28 cm, can be recommended.

Cast iron pans

In the production of the cast-iron pan, first a pan blank is poured in a sand mold. After cooling, this is then mechanically processed in several steps. Because of the greater wall thickness required by the manufacturing process, cast iron pans are generally much heavier than forged pans. Their advantage is that they heat very evenly and can keep the temperature both very long, as well as evenly release.
For lovers of heavy cast iron pans the Skeppshult are 28 cm frying panmade of cast iron with wooden handle from Sweden, the 25 cm Skeppshult roast and casseroleWith glass lidand a wooden handle or even the Fissler Arcana cast iron frying pan with 28 cm diameter and wooden handle are recommended.

Maintain iron pans properly

Once you know how to properly groom iron pans, cleaning is child’s play and the roasting properties of the pans will improve with each use. Basically, iron pans are by no means part of a dishwasher. Also, they should not be cleaned with a dishwashing liquid. This has the simple reason, because when cleaning in the dishwasher, or when rinsing by hand with a detergent every time the cumbersome stoving layer is removed again. In addition, the cleaning agents cause a rapid rust on the pans. Iron pans are easily wiped with a cloth if it is lightly soiled. For stronger build up, add some water to the pan and let the encrustations soak for a while. Thereafter, the pan can be washed out with hot water. It is important that the pan is rubbed with oil after cleaning to prevent the formation of rust. For daily use, for example, olive oil or rapeseed oil can be used to grease the pans. If the pans are not used for a long time, it is recommended to use a food safe preservative oil, such as Balistol.

Forged iron pans and cast-iron pans offer a range of excellent features that even professional chefs appreciate. With the right care, the roasting properties get better and better over the years and the indestructible pans often last a lifetime.

*Last update on 2018-07-30 / Affiliate links(we get a commission when you buy on amazon) / Images from Amazon Product Advertising API