Cast iron pots: types of coverage, features of choice and rules of care

Cooking utensils are available in every home. To date, manufacturers provide an opportunity to choose kitchen utensils from a variety of materials. Ware from cast iron is famous for its ability to store heat for a long time, as a result of which dishes are stunning in taste.

Cast iron is a material that has been used for more than two thousand years. Our ancestors quickly realized that such material perfectly keeps heat, does not melt and does not lose its properties for a long time, so it is easy and pleasant to cook in it. Before the appearance of cookers, when people cooked in a stove or hearth, only cast-iron pots or saucepans were used., which are hung or installed on the legs. When the first plates were developed, flat-bottom dishes appeared.

In the 60–70s of the 20th century, cast iron dishes began to be gradually replaced by enameled and aluminum ones. The popularity of cast iron began to fall, more and more housewives preferred modern news to the glorious past.

Due to this, pots, pans and cauldrons from this material are again in demand and loved.

But before you go to the store for a purchase, you should familiarize yourself with the advantages and disadvantages of modern cast iron.

It has the following advantages:

• the cast-iron pan will be heated for a rather long time, which means that uniform cooking and heating of all products are guaranteed;
• the heat diverges evenly: the bottom and the walls are equally hot, the heat does not go anywhere, so the food in such a pan will languish, soaking with flavors from all sides;
• cast iron has the property of slow cooling, therefore, even turning off the stove, you will allow the dish to prepare for a while further and “reach”;
• modern models have a non-stick coating that will help dishes not to burn, even when cooking without fat;
• the material is not afraid of high temperatures, so you can cook food even on a fire in a cast iron pan.

The disadvantages are as follows:

• This material is rather heavy, even a saucepan for one liter will weigh about two kilograms, what can we say about the models for a large family, from three liters and more;
• it is better not to drop dishes from cast iron - despite the ostentatious hardness, the utensils can break;
• models without coating have the property of porosity, that is, they absorb all the smells of food, which will then be difficult to get rid of;
• cast iron pots, when improperly used, become quickly rusty, which makes further use problematic;
• Unlike good heat tolerance, cast iron will not be able to “survive” a sharp drop, so it is better not to pour icy water into hot dishes.

Today dishes from cast iron begins a new round of its existence. Manufacturers attract users not only by the indisputable advantages of such utensils, but also by the variety of coatings that open up new cooking opportunities.

At the production stage, cast pans are covered with a special lubricant that prevents rust from forming.

But even after roasting, the uncoated model is not suitable for all types of dishes. Experts recommend it to fry, not cook. The fact is that when you bake the product, it will have a light oil layer, which, when preparing a liquid dish, will begin to break down, and the fat will certainly fall into the food, ruining its taste.

But in it you can make delicious pilaf, bake a bird, cook roast. And also it should be remembered that with rare use of cast iron will begin to emit the unpleasant aroma of rancid oil. If you find such a nuisance, you need to boil water for 10–15 minutes, and then re-ignite it.

Non-stick coating can be natural and artificial. The cover made in the conditions of the enterprise belongs to natural. This means that in the production of dishes have already calcined and caused an oil layer. Additionally, it is not necessary to calcine, it is recommended to only lightly grease with oil. By the way, in such a pan is also not recommended to cook, and should be fried with a minimum amount of fat.

The second type of coating, artificial, is divided into several types.

• Ceramic. Great for those who love stewed or baked food. You can cook almost without fat. The covering well maintains heat, does not absorb smells. However, it will not tolerate the use of metal blades.
• Marble or stone is a more durable option. Rough to the touch, suitable for food of any kind that needs frequent stirring. For the price of more ceramics.
• Titanium coating - the highest quality, but also the most expensive solution. You can cook everything, food is allowed to stir with metal shovels and spoons. However, it is worth noting that pots with such a coating need to be bought only from a reputable manufacturer; you cannot save here.

Enamel is ideal for cast iron, as it covers the external pores that can harm food. She seems to seal them, allowing the heat to last even longer. Enamel is of different types.

• Black It is found in rough black pans. On closer inspection, you can see blotches of fine sand.
• White If to speak more correctly, such enamel is glass-ceramic. In production, cast-iron dishes are dipped in liquid material and then dried in a special oven. Thus, the enamel "stuck" to the pan.
• Nonstick. One of the best options. In the manufacture of such a coating, various components are added to it to enhance non-stick qualities.

The size of the pan is its diameter. There are large, medium and small copies. The diameter of the bottom of small pans is 18 cm or less. An average dish is 20 cm, a large one - 24 cm and more, up to 30 cm. You can decide as follows:

• small saucepans from 11 to 18 cm are suitable for boiling eggs, sausages, a small portion of porridge or soup;
• models from 18 to 20 cm are suitable for frying and stewing meat, pilau, heating food for a family;
• products over 20 cm are needed for cooking first dishes for a large family.

The volume is directly proportional to the diameter of the pan. The larger the diameter, the more food can be made. There are both liter saucepans and models for 6 liters. As for the depth (height), on sale there are products from 11 to 36 cm. The standard thickness of the cast iron pan is 4.5 mm.

It is worth more to consider popular models.

• One of the best models on the market are American KitchenAid Pans. They have a lid-pan grill, will be the best solution for baked food. The volume of such pots - 3.7 liters. The most popular color is red, but there are other colors in this line.
• Rondell is a German manufacturerwhich has been pleasing its customers with high-quality products for 30 years. An excellent solution would be the Rondell Noble Red model, its wall thickness is 4.5 mm, the bottom is 6.5 mm. Volume - 4.2 liters, as a gift to the subject is a booklet with recipes.
• French pans Le Creuset from the line Marseille - a great purchase for those who love bright colors. In the assortment there are models of green, purple, blue, blue, orange shades. The diameter of the pan - 18 cm, it is possible to bake the whole bird.
• Mallony is a Chinese-made model. Its volume is 3 liters, suitable for all types of stoves, as well as for open fire. Color - standard black. In this line there is another casserole - with a diameter of 24 cm and a volume of 4.5 liters.
• Another German manufacturer is Gipfel. For example, one of the models of this company is the product Select Orange. The color of this saucepan is yellow, the volume - 3 liters, complete with glass lid. The cast-iron enameled model of 7 liters, Saria, looks more massive.
• "Seaton" is a Ukrainian enterprisewhich is engaged in production of ware from cast iron for a long time. The thickness of the bottom of the models - 4 mm, the volume is different. In the assortment there are products such as a WOK pan, lidded pots and lids with frying pans, as well as many others.
• Company "Biol" It has long been known in the markets of Russia, Ukraine, CIS countries and Europe. In the assortment there are cast pots for 3, 4, 6 liters with a glass lid, pots with a lid-pan of the same volume.

Having come to the store for shopping, determine the size of the pan. If you live alone, buy a model with a diameter of 12-18 cm, if a large family - from 20 cm and above. Also consider the depth settings - if the pan is too high, it will not fit in the refrigerator.

The gas stove will “accept” any dishes, there is nothing to worry about, but for the electric stove a perfectly flat bottom is required. Some models of pots are suitable for induction cookers, but make sure that you choose the right product. As a rule, Induction must be inscribed on the pan.

Another point - the cover. They are made from different materials, mainly glass and the iron itself. Almost everyone likes glass the most - through them you can watch the food, and there is also a hole for steam to escape. The cast-iron lid is heavy, but it will create complete tightness, preventing the aromas from rushing out. Particularly interesting covers, pans, they are missing a pen. This cover can be used as a frying pan or cover it with a saucepan. This model is also suitable for induction plates.

When buying it is worth considering the handle of the pan.

Steel usually remains cool, but this does not apply to the case when the next burner is heated next to the pan. Wooden handles can be found only on small saucepans, if you prefer this option, choose only removable.

The following additional criteria should be considered:

• in the case of an induction cooker, the diameter of the pan should coincide with the diameter of the hob itself;
• if you plan to bake something in the oven, you should choose a saucepan with low sides;
• Be careful with non-stick coatings - they can not withstand an open fire or oven, always ask before buying the maximum operating temperature.

Consider how to ignite cast iron pots at home, namely:

1. clean the pan from the factory grease, to do this, wash it in hot water using dishwashing liquid using a soft sponge;
2. wipe the surface thoroughly with a cloth so that it is completely dry;
3. Many manufacturers in the instructions indicate how to ignite the dishes; if there is no such indication, proceed to the next item.
4. open the windows in the kitchen and close the door tightly, put foil on the bottom of the oven so that the equipment does not get dirty with grease, set to warm up to +170 degrees;
5. grease the pot evenly with vegetable oil, for convenience, apply a brush; Invert the greased dishes and place them in the oven for 30 minutes, then remove and grease them again, then return them back at the same time;
6. After that, the pan is removed, waiting for it to cool and rub.

Subsequently, the pan should be washed after each use. Do not tighten with this process, but remember that a hot object cannot be doused with cold water. Be sure to wipe the product dry, moisture inside the pan can not remain. It is preferable to wash cast-iron dishes by hand, a dishwasher is not recommended. If the pan rusts, it means that you have made a mistake somewhere. To clean a rusty product, put a little soda on its bottom, and then add water. Use the paste to rub the rusted fragments, then wait a few minutes and rinse.

In this video you will learn about the process of producing cast-iron cookware with enamel coating and the secrets of its use.