Your cast iron pan and most cars have something in common. The cast iron pan and the cast iron brakes aren’t that much different of a material. That doesn’t mean on a hot day you should fry an egg on the hood of your car. What it means is that cast iron is ridiculously strong and has unique thermal properties. Scientifically speaking, that means it retains heat like crazy. Which is great for your pan, but not so good for your brakes.
Tip: pre-heat your cast iron pan for a good, long while and the heat distribution becomes even across the pan. Don’t worry, unlike aluminum, cast iron is hard to warp or damage.
Right now, you might be saying, “But I ruin everything in the kitchen.” Trust us, you can’t ruin our cast iron pan - there’s always a way to fix it. So since it’s going to last forever, you might as well buy the best - hint, hint - and enjoy it for a lifetime.
And you’ll use it for everything from pan pizza to fried chicken to pies.
One thing to avoid? Foods with high acidity such as tomatoes and wine. They can loosen trace amounts of molecules from the metal and leach into the food when cooked for long periods in a cast iron pan. Don’t worry - you won’t get sick from that, but the flavor of whatever you’re cooking can be affected.