Vermicular Frying Pan: fish release, lighter handling and stir-fry use

Four criteria for everyday cooking

Salut~ I'm Han. If you're thinking about buying a cast-iron frying pan, I don't think it needs to be that complicated. After using them for so many years, I've summed it up in four points. I'll share them all with you today. OK~ let's get started.

Fish release and crisp skin

First, when it comes to frying, it shouldn't stick at the drop of a hat. I think a truly good cast-iron pan doesn't rely on a coating to be nonstick. It relies on the pan's own foundation—the body heats evenly and stays stable. It relies on the pan's own foundation, so the body heats evenly and stays stable. With that foundation, once you learn a few little tricks, you can put the food in and just add [inaudible], and it will naturally cook without sticking.

The most straightforward test is frying fish. The technique is simple: preheat the pan over medium heat. Once the pan is hot, add an appropriate amount of oil. Turn the heat to low, place the fish skin-side down, and don't rush to flip it. Wait for it to set on its own, then turn it over. See? The fish skin can basically come off in one piece [inaudible] and the bottom develops a beautiful crisp, browned layer. That's the Maillard reaction, which only a heat-resistant pan can achieve~ Once you've mastered this technique, you'll find that a cast-iron pan really does get easier and easier to use.

Why pan weight affects daily use

The second point is that it can't be too heavy, or you won't use it every day—trust me. That's also what puts me off many cast-iron pans.

[Text: Traditional model: 24 cm, 1,900 g]

Some pans really do work well, but every time you pick them up—whether you're cooking, washing them, or serving the food—they feel like a burden. Over time, they're very likely to end up sitting unused. So the one I've used more often since then keeps the qualities of cast iron, while careful craftsmanship makes the pan lighter and thinner.

[Text: Lightweight cast-iron pan: 24 cm, 1,090 g]

As a woman, I find it much easier to use. It is a little expensive, but you really do get what you pay for.

Enamelled cast iron and easier care

The third point is that maintenance has to be easy. Because no matter how well a pan works, if you have to spend a lot of time maintaining it after every use, honestly, I find that a bit of a hassle too. So personally, I would recommend an enameled cast-iron pan like this one. Traditional bare cast iron comes directly into contact with water and air. If you don't dry and oil it promptly after washing, it can rust very easily.

Enamel is basically a protective layer over the cast iron. It keeps out air and water, so there's no need to season the pan, and you don't have to oil it specially after use. Maintenance is so much simpler.

One pan for steak, vegetables and fried rice

And the final thing I've learned is that ideally, it should handle both Chinese and Western cooking. The final thing I've learned is that ideally, it should handle both Chinese and Western cooking. If a pan costing over 1,000 can only be used for Western cooking, then at least for me, the value for money is a little low. So personally, I prefer one with slightly taller sides, and a flat pan around 24–26 cm in size. This size performs extremely well for searing steak. The pan conducts heat incredibly quickly, and the steak develops a beautiful crust soon after it goes in. Let me show you.

With slightly taller sides, everyday stir-frying vegetables or making fried rice is easier too, and the food won't fly out as easily. When you're stir-frying vegetables, they won't release water as easily either, so they'll have a wonderfully wok-like flavor. Fried rice comes out even better, with every grain separate, just like restaurant-style egg fried rice. It's incredibly delicious.

Final thoughts

For me, that's what good cookware is all about: it doesn't need to be overly complicated overall. Just get every detail right. OK~ See you in the next video. Bye-bye~~