A greasy red roasted chicken leg looks like an appetite. Remember, when I was a child, my mother used a big iron pot to slow down the chicken leg, and it tasted so soft, it was delicious to suck her fingers every time she finished. I've been cooking like a mother since I got home, and I've been cooking with iron casseroles. In fact, the cast iron pans do not contain chemical coatings, are equally heated, store thermal energy for high temperatures, and are especially suitable for fast-fried or fried. The Skenter caster in the house is used very well, and there's nothing to worry about。
