• Made of Iron. Cast iron is sturdy. You can drop it and it won’t be damaged. You don’t have to worry about scratching it or discoloring it (it’s black already you see). It’s possible that it can rust, but you can easily clean it. Cast iron skillets will take any and all abuse and still last forever.
• It Can Take The Heat. Most cookware comes with heat warnings. Even most stainless steel cookware isn’t supposed to go over 450/500 degrees in an oven.
• It’s Nonstick. Speaking of nonstick, cast iron skillets are nonstick if you season them correctly. Season your skillet by wiping it down with a thin layer of canola oil and then baking it in a 250 degree oven for about 90 minutes. Let it cool and wipe it down and this will be as good as any nonstick pan out there. Go ahead. Try a fried egg on it.
• It’s a Grill. It can effectively be used as a grill. For example, cook steak in cast iron and it was just as good as if it’d been cooked on a grill. Perfectly medium rare with a really nice crust.
• It’s Economical. I think some people are actually turned off by cast iron because they think it’s cheap as in low quality. But the reality is that they just happen to be cheap to make which makes them economical, but not cheap.
• It’s Versatile. You can make hundreds of completely delicious things in this one pan. For starters, you can make the best biscuits and gravy. You can make really good french toast.
• Save on Soap. Once your skillet is seasoned, it actually hurts it to wash it with soap. The soap will break up the tiny oil molecules that are embedded on the pan and make it not-so- nonstick. It’s also possible that the next thing you cook it will have a slightly soapy taste to it! So save on the soap. If you need to scrub your cast iron pan, use salt!
• It’s Vitamin Rich. This is a stretch, but since it’s made out of iron, a little bit of mineral iron does get transferred over during cooking.
• Heat Distribution. This is maybe one of the most important reasons you should own one of these . People spends thousands on pots that evenly distribute heat. A cook’s nightmare is a pan with a really bad hot spot on it so half of your food is burned and the other half raw. Cast iron does such an amazing job of evenly distributing heat that you’ll never have this problem.
• Worth for Money spent.

INSTRUCTIONS

• Clean the skillet immediately after use, while it is still hot or warm. Avoid soaking the pan or leaving it in the sink, or it may rust.
• Wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan’s seasoning.
• To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Stubborn food residue may also be loosened by boiling water in the pan.
  • Thoroughly towel dry the skillet or dry it on the stove over low heat.
• Using a cloth or paper towel, apply a light coat of vegetable oil to the inside of the skillet. Some people also like to oil the outside of the skillet. Buff to remove any excess.
• Store the skillet in a dry place.

• Step 1: Wash the cookware well and immerse in starch water for a day
• Step 2: Once dry, apply a mixture of castor oil and turmeric all over the vessel & leave it aside for a day.
• Step 3: Wash well & dry it. Keep it on the stove. Pour 5-6 spoons of oil & fry small onions in low flame for 5 – 10 minutes. Then throw the onions. Wash the cookware and it is ready to use.