Can We Use Cast Iron Pans For General Cooking? Any Alternatives For Non Stick Pans?

I got it in an Indian store here . It's easily available in India .

 

Cast iron pans are great. They just have to be seasoned and cared for properly. Enameled cast iron is also very good, .I like Le Creuset but there are plenty of other brands now. I have some ceramic-coated Zwilling skillets I got from Costco. I also use a Mauviel carbon steel skillet for high heat stir-frying.

 

The ceramic pans are holding up well after a year of daily use. They are not suited for very high temperatures and I only use medium heat and silicon spatulas on them. The enameled cast iron does not need any seasoning. I only hand-wash these items.

 

Hi all, Most of the kitchens had bid good bye to the once famous non stick wares.Still some use it as they are keen on the shape & thinness of Dosas. Even for garnishing we use iron small iron pans. In India ,it is quite easy to get the pans/ Dawas ( Dosaikkkal) . Even there two type are there,one Thalavada kal (made of iron used for railway railings), the other pure iron. The later is costly but very useful if u know howto use it. Immediately on purchase u can't use it. it should be cured, soak it in the water used for cleaning rice or smear oil on the surface ,keep it for sometime like that.While using it should be heated first & then pour barter & prepare dosa. Pans also should be heated first. Some pans & Dawas will be very heavy. So once heated first the heat in it will be sufficient to prepare anything. Flame can be adjusted after that as per our multi/single avatharams - doing one thing or multiple tasks) . a little patience is required while handling old type accessories.But very healthy,u natural iron, no fear of the various chemical coatings going into stomach.
Reg. models at USA no idea.In our villages we used to get it from Kalappai(kind of instrument used in ploughing the soil) companies. quite durable.
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