Which is better: aluminum skillet or cast iron? Each of these materials, that is, aluminum and cast iron, has its own advantages and disadvantages. It is worth more carefully familiarizing yourself with them, then the choice will be easier.
Cast iron
Cast-iron kitchen utensils came to us from time immemorial. Today, many housewives prefer cast-iron pans, rather than more modern materials. And this is not surprising, such pans are ideal for products that need to be cooked long enough. Cast iron heats up very quickly and quickly - just what you need for quality frying.
In addition, during cooking, you can practically not mix the food. Cast iron is a porous metal, therefore, on the bottom and inner walls of such a pan a natural non-stick is formed - a film of fat. At the same time, you can not be afraid to use lemon juice or vinegar, since cast iron products are resistant to such acids. But to use detergents that "eliminate fat even in cold water" in the care of cast-iron pans and other utensils from this material is not worth it. Cast iron utensils are not washed at all, but calcined on a fire, after which they are rinsed under a stream of cold water.
If we talk about the minuses of cast iron pans, there are several: the possibility of rust formation on its surface (as a result of improper care, long storage of cooked food, etc.), a sufficiently large weight, and also fragility (if such a pan is for some reason reasons will fall to the floor, it can easily split).
