1. Size: Standard sizes of cast iron skillets are:
You can find more information on our web, so please take a look.
Diameter of 10 / 12 / 14 / 16 / 20 / 24 / 26 / 31 cm, other sizes can be customized as required.
2. Material: Cast Iron body without lid, pre-seasoned with 100% natural vegetable oil.
3. Application: You can use them to fry bacon on the stovetop. Bake a cookie in the oven. Sear steaks on the stovetop. Cook fish over a campfire. All in the same cast iron skillet.
1. Size: Standard sizes of cast iron griddles are:
40*20*1.5cm/46*23*1.5cm/51*23*1.5cm, other sizes can be customized as required.
2. Material: Pure cast iron without chemical coating, pre-seasoned with 100% natural vegetable oil.
3. Application: Both sides can be used on all cooking surfaces, grills and campfires, sear, fry, bake and stir fry.
1. Melting: Melting is performed in a furnace. Several specialized furnaces are used to heat the iron. Refining is done to remove harmful gases and elements from the molten iron to avoid casting defects.
Material is added during the melting process to bring the final chemistry within a specific range specified by industry and/or internal standards.
Forged from robust and long-lasting cast iron, the cast iron stew pot is perfect for slow and low cooking and will make soups and stews shine. The tiered and sloped walls allow you to use many sizes of drop lids but also stands out when stored on the shelf.
The heat-retaining properties of cast iron allow teapots to keep tea at the proper serving temperature for up to an hour. Removeable mess Infuser included.
Goto Cookflower to know more.
Also it can be used on tent wood stoves for humidifying the air. A good choice for the festivals and tea lovers
Consumer Reports buys and independently tests stainless and nonstick cookware sets, frying pans, Dutch ovens, woks, and more. Undecided about what you need in your kitchen? Here’s what to consider before you start shopping.
Sets vs. Open Stock
Take inventory of the pots and pans you own to determine what needs to be replaced or which new pieces you’d like to have. Many individual pots and pans—called open stock—are widely available. If you need to swap out only a scratched frying pan, open stock is a cost-saving way to go, and it’s the most common way cookware is sold.
If you decide that you want a new cookware set, make sure the pieces in the set you choose complement your cooking style so that you aren’t paying for (and then storing) pans you’ll rarely use.
Consider What You Cook
Think about what you cook frequently. This will influence your choice of pots and pans. For example, if you sear meat often, you’ll want a cast-iron skillet that facilitates even browning. Nonstick frying pans are best for scrambled eggs, pancakes, and delicate foods such as fish. And stainless is perfect for almost any food that needs searing or browning. To help you decide, read about the “Best Frying Pans for the Way You Cook.”
A stock pot is great for soups or boiling pasta, but if you like to cook stews or sauces low and slow, consider a Dutch oven. A Dutch oven can brown, braise, boil, and bake bread, and moves easily from the oven or stovetop to your table. In fact, you can cook almost anything in a versatile Dutch oven. For inspiration, see “Why Every Home Cook Needs a Dutch Oven.”
Match Your Cookware to Your Cooktop
Last, consider how your new cookware pairs with your cooktop. Flat-bottomed pans that don’t warp are essential for a smoothtop range. If you want to cook with a wok, you’ll want a flat-bottomed model too. Gas ranges are a little more forgiving, but you still want good contact between the bottom of the pan and the burner. Cookware with magnetic properties is a must for an induction cooktop. (Consider bringing along a magnet when you shop in person. If it sticks to the bottom, it’ll work with an induction range or cooktop.) Packaging and product descriptions may also indicate whether a piece of cookware or a set is induction-compatible. And in our cookware ratings, we note which pans are induction-compatible.
High-quality cookware is at the heart of any serious cook’s kitchen. You need a variety of pots, pans, and casseroles, maybe even a few specialty items. Will a $500 set of cookware be more convenient or make your meals twice as tasty as a $250 set? Not necessarily. Here’s how to build the perfect culinary collection.
Choose Your Pieces
If you’re building a set of cookware from scratch, you will want an assortment of skillets and pots, a stockpot, and lids suited to how you cook and how many people you cook for. In boxed sets, manufacturers count a lid as a piece, and it might fit more than one piece of cookware in the set. A set that contains more pieces might not be the smartest choice if you use only a few and the rest just take up space in your cabinet. Note: Manufacturers may count utensils, lids, and even a cookbook as pieces of a set, so a higher number of pieces might not mean you’re getting more pots and pans.
Pick It Up
Many of us shop online, so take a look at the specs, or—better yet—handle the cookware at a retailer first. See how it feels in your hand. If it’s heavy, think how much heavier it will feel when it’s full of food. Make sure the handles are easy to grasp, the pot or pan is well balanced, and handle attachments are tight and sturdy. Grooves that fit fingers aren’t actually helpful for everyone, especially if you have small hands. Read the packaging to see whether the manufacturer says the cookware can be cleaned in a dishwasher, and even then, consider that you might be better off washing a nonstick pan by hand.
Glass Lids
These allow you to see what’s going on inside the pot without lifting it off, which will let steam escape. But they add weight and can break.
From Stove to Oven
If the box says the cookware is oven-safe, be sure to check the specifics. At what temperature can this cookware safely be used? Some cookware can be used in ovens set to 400° F, and others can withstand higher heat—up to 600° F.