Many amateur and professional chefs who have discovered cast iron as the ideal material for their pan appreciate the incomparable frying experience and will never give up their cast iron pan.
Why is that? Cast iron is made for particularly high temperatures and retains heat for a long time, so meat, for example, can continue to cook after frying without the need for an additional heat source. In addition, the inherent flavor of food prepared in cast iron pans is optimally preserved. This makes dishes taste much more intense, which is generally referred to as a characteristic taste. The cast iron pan's versatility is also what makes it so good: it can be used not only for frying and braising, but also for baking pies, tarts and cakes.
The quality of a cast iron pan increases over time, as the patina that forms protects the pan and makes it more robust. You can use it anywhere: in the oven, on all types of stoves and over an open fire. If you look after it well, it will last forever.