Cast iron stockpots

 

— cast iron cookware, usually, has rather thick walls, due to which it warms up evenly and retains heat for a long time; these properties are indispensable for stewing, simmering and other "slow" types of cooking. In addition, this material is reliable, durable, not afraid of "hard" cleaning, and subject to certain rules of use, it acquires non-stick properties in itself; despite the fact that cast-iron cookware is relatively inexpensive. Its disadvantages include the fact that with prolonged contact with food, cast iron begins to oxidize. So, such pans are unsuitable for long-term storage of food (the exception is models with an additional coating, but there are few of them).