A better method of frying, which uses less oil, is to use a large cast-iron skillet. The Amateur Gourmet explains: My theory is that, because it’s cast iron, it maintains the heat better than any large vessel (like a Dutch oven) can at home. It better replicates a deep fryer at a restaurant. Since it has the ability to retain heat also lends itself to healthy cooking, says Kerri-Ann Jennings, a Vermont-based registered dietitian, and nutrition coach.
That includes water-based methods such as braising and poaching as well as quick broiling and grilling, which don’t require much oil. Once a cast-iron pan is hot, it will stay that way much more effectively than stainless steel. Just make sure to preheat it well in advance, as it tends to get hot spots if you don’t. You’ll end up consuming some extra iron when you cook with cast iron in general. Just don’t depend on your pan to fulfill all your nutritional needs.”You’re still going to need to eat leafy greens and beans and meat,” says Jennings.
Cast iron is great for a lot of reasons. Cast iron is cheap, it can and will last a lifetime and get better with age, and you can safely throw it into a super hot oven. All that heavy iron also means that these pans retain heat really well, so they excel in tasks like searing a thick and juicy steak. It has good casting properties, high machinability, good wear resistance as well as good vibration damping. Cast iron can withstand greater load and has a good degree of resistance against corrosion. However, it has low tensile strength and elongation properties. Cast iron is a very dense metal, making it nearly impervious to damage and the king of holding on to heat.
Even heating means that meats brown better and vegetables cook faster without having to constantly manage the heat source or rotate pans in the oven. A cast-iron skillet may seem like an old-fashioned cookware choice. But this dependable object is a must in the modern kitchen. Cast iron conducts heat beautifully, seamlessly transitions from stovetop to oven and lasts for decades. Plus, cooking with cast iron can be good for your health. You can avoid nasty, hard-to-pronounce chemicals. One,y in particular, perfluorooctanoic acid, or PFOA, has been deemed “possibly carcinogenic to humans” by the World Health Organization’s International Agency for Research on Cancer.
Where did we find this stuff? Here are our sources: http://www.eatingwell.com/article/283462/how-to-clean-and-season-a-cast-iron-skillet/ https://www.thekitchn.com/5-tips-for-cooking-with-cast-iron-on-the-grill-245045 https://readyfortea.com/cast-iron-tea-kettle-vs-teapot/ https://whatscookingamerica.net/Information/IronCastIron.htm