Energy saving

Cast iron pans or pots are ideal for adding more flavor to meat, fish or vegetables. You fry everything briefly without having to use too much fat. Cast iron is a heavy material, literally and figuratively. It can withstand high pressure and temperature.

When using a cast iron pan or cooking pot, first let it heat up over a low heat. Characteristic of cast iron cooking pots is that they retain their heat extremely well and ensure even heat distribution. This ensures that cooking materials made from this material are very energy-saving.

Durable

Cast iron cooking pots last forever if properly maintained. Moreover, it is also an ecological product since cast iron is a pure product, without chemical layers. These cooking pots do not contain a 'non-stick layer', you can create this layer yourself by using sufficient oil. By heating the oil at a high temperature, the oil will, as it were, adhere to the cast iron.
Cast iron is very user-friendly and requires little maintenance.

Enamel

There are also roasting pans made of enameled cast iron, which have a (usually white) enamel layer on the inside over the cast iron.
These pans have the advantage that they burn less quickly and are often slightly lighter, making them easier to use. These pans have the advantage that you do not have to treat them like a completely cast iron pan.

To wash up

It is strongly not recommended to put a cast iron pan or cooking pot in the dishwasher. It is best to wash dishes with a soft sponge and some washing-up liquid. It is very important to always dry the pan thoroughly and it is recommended to re-grease the pan after washing. By letting the oil burn in again each time, you get a kind of protective layer, as it were, which benefits maintenance. Do not place the pan under the cold tap after heating. This can cause damage. Let it cool down first.