Size

As cast iron cookware manufacturers, we know that enameled pots are an essential cooking tool in the kitchen. However, even the highest quality enamel pots can show wear or damage.

They are designed with a flat base to ensure excellent heat transfer and a larger surface area for faster and more simultaneous cooking.

Most of these pans have a long handle, making it easy to move the pan on and off the stove. However, larger frying pans may include a smaller grab handle to carry the weight.

No, your should always clean your cast iron skillets by hand. A dishwasher will strip a cast iron skillet of its seasoning and cause it to rust.

Easy to Clean: The enamel coating on cast iron cookware sets makes them easy to clean and maintain. They can be hand-washed with mild detergent and warm water, and are also dishwasher safe for added convenience.

Once the pan has cooled down, use a clean paper or lint-free towel to wipe excess oil and grease. Cover the skillet's surface with coarse kosher salt, add a small amount of hot water to form a paste, and scrub with a sponge to remove any stuck-on food. Rinse the pan with hot water and then thoroughly towel dry the skillet. Evenly rub a light layer of cooking oil onto the inside of the skillet and store it in a dry place.

Q: What is the best type of frying pan for reducing the amount of oil needed for cooking?
A: The best type of frying pan for reducing the amount of oil needed for cooking is one that has non-stick properties, such as ceramic, titanium, and granite or stone frying pans.

Aluminum is lightweight but strong and doesn't warp when exposed to high heat. Since they're such good conductors of heat, aluminum frying pans are great for frying and sautéing foods. The main drawback of aluminum is that it reacts with alkaline and acidic foods. This causes corrosion and leads to leaching of the metal into the food, which acquires a metallic taste.