Cast-iron skillets possess unique qualities, including durability and excellent heat retention. Unlike other cookware, they require seasoning to function effectively, creating a protective layer against rust and ensuring a natural nonstick surface. This seasoning process involves applying a thin layer of oil and heating the skillet to bond the oil with the iron, enhancing its longevity and usability. Although many skillets are pre-seasoned, it is recommended to re-season to further improve their performance and resilience, making them versatile tools suitable for various cooking scenarios.
A well-seasoned skillet can easily become more than cookware; it's an heirloom meant for generations to come.
Cast iron is not made with nonstick coating or delicate materials. It's iron poured into a mold - dense, rugged, and slow to heat.
When you season cast iron, you're building up a thin, protective layer of polymerized oil that guards against rust and creates a natural nonstick surface.
Most cast-iron skillets come pre-seasoned, but reinforcing the surface from the start is worth the effort.
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