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Чуен савыт-саба нәрсә:

Чуеннан ясалган савыт-саба - каты тимер савыт-саба, ул җылылыктан саклану, ныклык, бик югары температурада куллану сәләте, дөрес итеп пешкәндә таяк булмаган пешерү өчен бәяләнә.

best cast iron skillet for outdoor grill

Чуен савыт-саба тарихы

In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term pot came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals.

cast iron griddle for induction cooktop

Европада һәм Америка Кушма Штатларында, XIX гасыр уртасында кухня миче кертелгәнче, мичтә пешерәләр, һәм чүлмәкләр һәм савытлар мичтә куллану өчен эшләнгән, яисә аның эчендә туктатылган.

Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand in the coals. In addition to Dutch ovens with three or four feet, which Abraham Darby I secured a patent in 1708 to produce, a commonly used cast-iron cooking pan called a spider had a handle and three legs allowing it to stand upright over campfires as well as in the coals and ashes of a fireplace.
Мич пешерү популярлашкач, аяксыз, яссы төбе булган чүлмәкләр һәм савытлар кулланыла башлады. XIX гасыр ахыры бу чорда фатир кертелә
cast-iron skillet.
Чуен пешерү әйберләре өй эшчеләре арасында XX гасырның беренче яртысында аеруча популяр иде. Бу арзан, ләкин чыдам пешерү әйберләре иде. Күпчелек Америка хуҗалыкларында ким дигәндә бер тимер пешерү бар иде.
ХХ гасыр шулай ук эмаль белән капланган чуен пешерү әйберләрен кертү һәм популярлаштыру.
Today, of the large selection of cookware that can be purchased from kitchen suppliers, cast iron comprises only a small fraction. However, the durability and reliability of cast iron as a cooking tool has ensured its survival. Cast-iron pots and pans from the 19th and 20th century continue to see daily use to the present day. They are also highly sought after by antique collectors and dealers. Cast iron has also seen a resurgence of its popularity in specialty markets. Through cooking shows, celebrity chefs have brought renewed attention to traditional cooking methods, especially the use of cast iron.

Мөһим продуктлар
Чуен савыт-саба төрләренә кыздыру өчен савытлар, Голландия мичләре, боткалар, вафль үтүкләр, панини пресс, тирән суыткычлар, караклар, фонду һәм потжейлар керә.

cast iron skillet for induction cooktop

Чуен савыт-саба өстенлекләре
Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes.
Because cast-iron skillets can develop a "non-stick" surface when cared for properly, they are excellent for frying potatoes or preparing stir-fries. Some cooks consider cast iron a good choice for egg dishes, while others feel the iron adds an off-flavor to eggs. Other uses of cast-iron pans include baking, for instance for making cornbread, cobblers and cakes.
Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. Likewise, cast-iron skillets can double as baking dishes. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of 400 °F (204 °C) or more.

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