Cast Iron Pots Red Non Stick Non-Stick Coated Cast Iron Cookware Set  (7 - Piece)

Cast iron pans and dutch ovens can be used for frying and baking foods to perfection. When properly seasoned they are terrific for non-stick cooking on top of the stove as well as baking in the oven. Cast iron pots are heavy but it is worth the extra muscle power it takes to use them. Oven safe: This cast iron cookware set is oven safe and can be used in your oven to cook/bake any food you need to. The handles are however only oven safe up to 130 degrees celsius due to the material used. Strength: Cast iron is tough. These pots are nearly indestructible. Durable & economic: There's a reason why there are old cast iron pans at yard sales and antique shops. It is very difficult to completely ruin them. Cast iron pans and dutch ovens are very economical since they will last for generations when properly cared for. Heat retention: Once cast iron is hot, it stays hot. This ability to maintain heat makes these pots perfect for cooking applications such as searing meat. Cast iron is great for keeping food warm since it holds heat for a considerable length of time. Fortifies and seasons food: Every time you cook in your cast iron pots, iron is released into your food which fortifies the food with an essential nutrient. During the cooking process, a small amount of iron is absorbed into the foods. Beauty: Cast iron skillets and dutch ovens display your food beautifully. This is especially true when they are used for bread or pies. The pots themselves are glazed over with a polished ceramic glaze that makes them colorful and aesthetically pleasing and an embellishment to any kitchen space. When cooking on top of the stove in your cast iron pans it is best to preheat it. You can do this by using the pop and sizzle test. Place the pan over a burner and let it preheat for five minutes or so, rotating it now and then. Always set a timer so that you don’t forget that you have it on the burner. To test for readiness drop a couple of drops of water in the pan. The water should pop and sizzle. If the water immediately evaporates the pan is too hot. You can also heat cast iron pans and Dutch ovens in a hot oven for 20 to 30 minutes, again setting the timer. When you bake in a cast iron pan it is not necessary to preheat it.