Cast-iron skillets, particularly the flower cocotte, are under the radar trend recently. Its cheerful shape is not the only reason that attract us, helping us save time and money while cooking tasty dishes also count!
Cast iron skillet conducts heat more slowly than stainless steel. Heat are distributed evenly on both the inside and outside of the ingredient s and thus, shorten cooking time and lower energy consumption. Meat stew is one of the best examples. The beauty also comes from the heavy skillet lid. Avoiding heat loss and steams being vaporized along the edge, it keeps the meat juicy and hot!
Creating a proper crispy layer of “burned” rice at clay pot rice depends on the intensity of heat. As the heat source of a gas cooking range comes from fire point, clay pot should be kept rotating in order to avoid rice in the middle getting burnt. In contrast, you can simply place all ingredients into the cast iron pot and stay chill by induction cooking.
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