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Unlike asautépan with its tall and vertical sides, the cast iron skillet is a flat-bottomed, multipurpose pan with a long handle and shallow sides that flare outward at an angle. One of its biggest advantages is its weight. Cast iron is not a good conductor of heat, which means that it takes longer to warm up and cool down than other types of pans. Its weight allows it to maintain very high temperatures for extended periods of time, making the skillet an excellent tool for searing and frying foods at very high temperatures.
Just the same, the skillet can be used to simmer your foods (i.e. lamb chops or steak) at a consistently low temperature. There is less of a restriction on the maximum temperature that can be reached with a cast iron skillet. It easily withstands temperatures up to five hundred degrees Fahrenheit. Even if you plan to use it over an outdoor campfire, it can take the heat.