cooking

  For global buyers, choosing a pan suitable for frying eggs for consumers is not only about product performance but also directly affects customer satisfaction and market competitiveness. Cast iron and carbon steel are two popular materials in professional kitchens. Both can accomplish the task of frying eggs well, but each has its own unique advantages. This article will compare the characteristics of the two to help you accurately match the target market needs.   Cast iron pan: classic heritage, ideal choice for stable heat control Material properties 1. High heat storage: The cast iron pan is thick and heavy (usually 2.5-5mm), which can evenly absorb and retain heat for a long time, avoiding local overheating or burning when frying eggs. 2. Natural non-stickiness: Through proper opening and maintenance, an oil film layer can be formed on the surface of the cast iron, achieving a non-stick effect without coating, which is in line with the trend of healthy cooking. 3. D...