Recently, I have been thinking about changing the wok, but the goose has been undecided because of its physical entanglement. A few days ago, I was lucky enough to get a trial of cast iron frying pan in He Jiong, and I chose a 24cm model according to my own needs, which happened to be a good experience. As for performance, let's take a look.

According to the designer in He Jiong, the series of cast iron pots is based on the Daming Xuande Furnace, which belongs to the category of Quiet No.87. Although it has an oriental flavor, it is nothing compared with my Nordic kitchen. Moreover, the matte black enamel is steady, not rough, and silently exudes a sense of advanced.

Because it is made of cast iron, the pot has a certain weight. Although small in size, it will not be very tiring to carry, but the cast iron handles are on both sides of the pot, and the cast iron pot is very hot during use, so pay special attention when cooking. Although the manufacturer has specially equipped gloves, it is not as convenient as ordinary single handle, and at least you can bring a kitchen towel with you.

By the way, regarding the safety of cast iron, He Jiong has FDA food and drug safety certification as an endorsement. I don't care much anyway.

This is related to the material characteristics of cast iron itself. Because of its large heat capacity and low temperature loss, it can accumulate more heat by burning it on a fire or in an oven before cooking, which is obviously helpful for making a burnt layer (such as the steak below) and assisting dough expansion (I used a cast iron pot to make European buns before baking slate). Of course, the operation mode and duration are also different from those of ordinary woks, so special attention should be paid to avoid problems such as fried paste and a lot of oil smoke during the first operation.

Speaking of maintenance, it is a troublesome place for the cast iron pot itself. Iron prefers oil to water. In addition to cooking the pot with fat meat to make the pot body better maintained (a grandma pot grows after a long period of cultivation) and prevent adhesion, remember to dry it with a small fire every time you use it to avoid rust spots caused by water vapor adhesion, and oil it under special circumstances. Fortunately, this pot is made of black glaze. If it's white, you have to worry about discoloration.

One thing that needs special explanation is that this cast iron pan has the same problem as most frying pans on the market. After heating, there will be a slight bulge in the center of the bottom of the pot, which will cause oil to flow around the bottom of the pot.

Thus, He Jiong cast iron frying pan has the advantages of beauty, safety and high heat capacity, but there are also some problems such as inconvenient access. If there is already a very suitable frying pan as the main pan, and this mouth is used as an auxiliary, it is only used to cook specific ingredients or dishes that need to be fried first and then baked, I think it is an ideal situation. So, I will continue to look for the one that suits me best in the frying pan.

Of course, during the trial, I cooked several dishes with this frying pan and shared the recipes with you.

Cast iron is suitable for cooking with fat, and oil is slowly fried with low fire, which permeates the whole pot bottom. I happen to have a fat seven-rib French lamb chop, right! Remove the grease to complete this operation (as shown above), and you can also make a vanilla lamb chop. You know, mutton and vanilla are a perfect match, complement each other's taste defects, and each bite has an endless aftertaste.

working methods

1, preheat the oven to 150℃;

2. Pickling the lamb chops: trim the lamb chops with a knife, remove the fat meat and broken meat on the bones, sprinkle with Shanghai salt, black pepper and appropriate amount of olive oil, evenly spread and marinate for about 10 minute;

3. Making vanilla shells: mix parsley leaves, rosemary, thyme, garlic paste, bread crumbs and olive oil, and break them with a cooking machine;

4. Fried lamb chops: preheat the cast iron pot to a temperature that can be felt in the palm of your hand, pour a proper amount of olive oil into the lamb chops, and fry until several sides are brown;

5, covered with vanilla: the fried lamb chops are coated with a layer of Dijon mustard sauce, dipped in vanilla pieces, and evenly covered on the surface of the lamb chops;

6. Roasting: put the sheep in a preheated oven, and fire at the upper and lower middle levels 150 degrees 15 minutes, 180 degrees 10 minutes, and 200 degrees for 5 minutes. After baking, put it on the drying net and cover it with tin foil, and wake it for about 20 minutes.

7. Carrots and pumpkin puree: Make side dishes and sauces when roasting lamb chops. Cut carrots and pumpkins into large pieces, pour in appropriate amount of water until soft and waxy, add milk and butter, and season with salt, chopped black pepper and cumin. Finally, beat them until smooth with a cooking machine.

8. Mint potato chips: cut potatoes into strips, wash off starch with water, and chop mint. Put the base oil in the wok, pour in the potato chips and stir fry quickly. Add salt, chopped black pepper and chopped cumin to taste. When cooked, sprinkle with mint and mix well.

9. Load a disk that you think looks good.

Finish a dish that looks serious, and then share two recipes that are faster than Aauto. The ingredients and production are very simple, but whether you eat alone or get together with friends, you can show your hands.

If you can't guarantee the absolute safety of the purchased salmon, or put it in the refrigerator for a period of time, it is a safer choice to fry and roast it before eating. It doesn't take long, but the surrounding color turns golden yellow, the burnt fragrance on the outside is soft and tender, and the bacteria are killed.

1, pickled salmon: mix olive oil, sea salt, honey, black pepper and kazhen seasoning evenly and marinate for a while;

2. Fry salmon: preheat the frying pan to a slight heat, sprinkle with appropriate amount of olive oil, add salmon, fry until both sides are brown, plan with appropriate amount of lemon crumbs, and sprinkle with chopped green onion and sesame seeds.

Because of the high heat storage capacity of cast iron, the burnt layer of fried steak is better. He Jiong Qi, this frying pan has no horizontal stripes. Although the frying effect is not beautiful enough, it is good to have a large area, which is especially suitable for me, a serious number runner. You know, the burnt layer of steak can be equivalent to the mushroom stewed with sesame sugar shell and Jixi melon core and chicken skin sugar gourd. When you eat it in one bite, it has both the burnt taste of the shell and the fresh meat inside, as well as a very jumping seasoning taste. Without any sauce or sauce, it is delicious enough.

I used my own hand-cut 4.5cm thick tenderloin, which was fried in two steps. Steaks with other thicknesses can be adjusted according to the time, and it is not necessary to enter the oven below 4cm.

1. Preheat the oven to 180 degrees.

2. Pickling steak: drain the steak that has returned to room temperature with kitchen paper, sprinkle with Shanghai salt, chopped black pepper and olive oil, and marinate evenly 10 minute;

3. Frying steak: preheat the cast iron pan to a temperature that can be felt in the palm of your hand, pour in an appropriate amount of olive oil, and discharge the cattle into the minimum fire (the cast iron pan has strong heat absorption and insulation ability, and it is easy to paste at high temperature), and keep it for 2 minutes; Continue frying for two minutes after turning over, put a piece of butter in the middle and pour the hot oil on the steak with a spoon; Put down the steak and roll it on the frying pan for a week;

4. Barbecue steak: put the steak in a preheated oven and bake it in the middle layer of the grill for about 7 minutes;

5. Steak proofing: put the roast beef on the drying net, cover it with tin foil, and proofing 10~20 minutes. The remaining temperature will make the steak cooked evenly, the juice will reflux and the meat will be juicy.