The debate about which frying pan is best will probably never end.
So, while some housewives have switched to modern Teflon and ceramics, others remain faithful to cast iron products.
Cast iron pans are famous for their versatility, because you can cook literally everything on them - from juicy steaks to tender pancakes.
But not everyone knows how to properly care for such dishes.
Due to the lack of a non-stick coating, cast iron may begin to rust over time. The oxidation process develops faster if you use the cookware for cooking acidic foods - tomatoes, etc.
As a result, dishes prepared using such a frying pan will have an unpleasant “metallic” taste.
To avoid rust, it is recommended to thoroughly dry the pan with a towel after each wash.
The ideal option is to dry it over medium heat for 3-5 minutes. Only then can you put it away for storage.
Housewives who leave food to be stored in a cast iron frying pan also make a mistake.
This may cause food residue to damage the material. It is better to transfer it to another container.
And finally, the belief that you can cook in a cast iron pan without oil is another myth.
If you don't use fat - animal or vegetable - the food will most likely burn, and you'll have to work hard to get the pan back into proper condition.
