1. Cast iron pans are not completely non-stick. Even in the later stages, they are still 80% of the power of non-stick pans.

2. Cast iron pans are suitable for frying large pieces of meat such as steaks and chickens, but are not suitable for frying fish. The good thing is that you don’t have to worry about the stove’s power because cast iron can store a lot of heat.

3. If you have nothing to do to make omelets, pancakes, crepes, fried half-cooked candied eggs, poached eggs, Japanese omelette rice, etc., it is recommended to use a flat-bottomed non-stick pan and replace it every two years. Sometimes, the most convenient way to cook fish is a non-stick pan, because it won't overcook the fish or cause the skin to come off.

4. For large pieces of steak, sticking to the pan is actually not a problem. It will stop sticking when the heat is up, and the gravy that sticks to the pan will be good as long as it does not burn, just like the natural flavor of the meat itself. agents, the more the better.

5. The cast iron pot must be preheated, and it must be preheated enough to be useful.