Seasoned Cast Iron Cactus Pan

I decided to get this cast iron because we eat 90% roasts so it was a one-way street. I threw away all the teflon that lasted for 20 bakes at most. Incredible flavors and many choices from meat to pizza. The meat becomes as if on coals.

I ended up with a maintenance pattern that every time becomes more non-sticky I think.

- I wash with warm clean water and a brush

- I heat it in the eye again to evaporate water

- I pass it with a paper towel with a little linseed oil or sunflower oil while it is hot.

The food is baked at 5 instead of the 8 that I cooked in Teflon aluminum.< /p>

happy baking!

Now I understand what I've been missing for so long that I didn't have such a pan!!! Very big difference in the taste of the food - it feels like you are grilling on coals. I learned at the beginning because it has a completely different logic in temperature management, that is, it accumulates a large load of heat, so for medium intensity I have to put it on 4 (out of 9) and to saute on 7 (out of 9).

Following the cleaning instructions I have not encountered any problems. This gadget even fries eggs without sticking!

It needs a lot of care but it lasts a lifetime.

You save yourself from the aluminum ones that need to be changed every three or so.

Also, it keeps heat for a very long time and is even convenient for use in the oven

First time in the sport, very good performance, heavy and durable. It definitely wants you to get hold of it too... With simple maintenance it will last a lifetime.