Cast Iron Round Pot, Red, 28 cm

Lava Cast Iron WHY IS IRON CASTING HEAVY? First of all, a good cast iron pot and pan should be pretty heavy. It should have thick soles. Cast iron, which absorbs more heat, is designed in a structure that reaches equal cooking degrees from every point because it is thick. A good cast pot-pan; As in LAVA products and specified in international standards, it should have a 5 mm base and 4 mm side surface thickness. WHY DOES IT ADD TASTE? No cookware on the stove can make dishes with the perfect taste as LAVA cast iron pans, pots, and their derivatives. Thick-bottomed LAVA pots and pans; It is made of cast iron, a material with low specific heat. Lava cast iron pots and pans; Since it is both very hot and thick, it has a structure that reaches an equal degree of cooking from every point. MEAT WITH BARGAIN TASTE! The important point in cooking is the degree of heating of the pan. In this regard, cast iron is unique. So much so that just as meat cooked on the barbecue tastes better than meat cooked in a Teflon pan, meat cooked in a LAVA cast iron grill pan is just as delicious. It can even be quite difficult to understand the difference. NON-STICK, SEALS... Meat cooked in LAVA cast iron grill pans never sticks to the pan. There are two reasons for this. First, the high temperature on the surface of the pan sears or seals the surface of the meat. The taste, water, and all nutritional values of the sealed food remain inside. (It forms a dry and hard layer in a short time or briefly browns) Thus, even if the meat sticks at first, it leaves itself within two or three minutes (when the moisture on the surface is gone). Secondly, thanks to the grill channels on the surface of the pan, only a part of the meat is in contact with the pan, so the meat is easily separated from the pan and nice burn lines are formed on the meat. HEALTHY AND DELICIOUS MEALS... LAVA cast iron pots and pans; it can be used for any recipe, for example for soups, roasts, grills, pilafs, stews, and baked recipes such as desserts, cakes, quiches or bread. Cast iron is suitable for all cooking techniques. Requires long cooking on low heat as the heat will spread evenly over the entire surface; It provides excellent cooking in dishes such as stews, casseroles, and olive oil. In the same way, meat cooked with cast iron tastes like barbecue, and vegetables taste like embers. NO LOSS OF VITAMINS, MINERALS, AND AROMA. The steam formed in the pot condenses thanks to the LAVA special lid design and mixes with the food again. When cooking methods are used correctly, they not only produce wonderful aromas and flavors but also contribute to a healthy diet by ensuring the best preservation of the nutrients in your food. CONVENTIONAL COOKING LAVA cast iron enamel pots and pans are as effective for traditional low-heat cooking as they are for boiling at high surface temperatures, the choice is yours.. KEEPING HOT HOT, COLD KEEPING COLD. LAVA cast iron enamel pots and pans have the feature of keeping the temperature effective. It will be to your advantage to lower the settings for both stovetop and oven cooking. At the table, a LAVA pot with a lid will keep the food warm for a second serving. It can also be useful for frozen foods. LAVA cast iron cooking and serving utensils can be used to keep food cold. When the pan is kept in the refrigerator for a short time, it will keep the food cold enough to serve your cold assortment on a hot summer day. PRACTICAL AND EASY TO CLEAN. Cast Iron Pans; Thanks to the high enamel coating technology, which is only available in a few companies in the world, it is washed in the dishwasher, is practical, and easy to clean. For this reason, it is more durable, more useful, and technically superior than the enamel structure of its other competitors.