| Whilst there are many advantages to cooking with gas, one drawback is the hot naked flame is hard on your conventional pans and pots.
It is too hot for aluminium, it warps and discolours stainless steel and in reality it is only cast iron that can take the heat.
Good old traditional cast iron pots and pans with their special properties like : even heat transfer – giving superior flavour and tenderness, solid base that will not warp, economical low heat cooking, recognised by world chefs as the best you can cook in – can also take the heat of your gas kitchen or patio braai.
Just to add to these qualities traditional cast iron pots and pans will last forever. |