Cast iron pans do not lose their popularity for many years, despite the emergence of new types of coatings for dishes. Popularity due to high quality material and ease of use.
However, it should be remembered that the taste characteristics of cooked dishes, as well as the longevity of the pan, largely depends on the care of it.
Material Features
Cast iron is an alloy of iron with carbon and other carbon-containing substances. The material is heated evenly.
Due to this property, it is convenient to cook food in cast-iron dishes, since the heat will pass inside the products with the same intensity.
Another advantage of cast iron frying pans is that they are suitable for all types of cooking stoves.
Such dishes can also be put in the oven, provided that the handle is made of heat-resistant material or is removable. Cast iron keeps the temperature for quite a long time, and therefore the food in such dishes remains hot for a long time under the lid.
However, this material has its drawbacks. First of all, this is a fairly high weight, which in some ways can complicate the process of cooking.
Cast iron pans are both with a special coating, and without it.
Uncoated dishes with improper care and operation can quickly rust.
As for the coating, it often begins to crack. The material has a high porosity, and therefore has the ability to absorb aromas and preserve them for a long time. For this reason, after cooking, it is recommended to transfer it for storage in another container.
Despite the fact that the cast iron is heavy and visually seems durable, in fact it is a fragile material. It is necessary to use a frying pan from it rather carefully, since it can split from a blow or a fall.
Preparation of new dishes for use
The process of preparing a new cast iron skillet for further use depends on its type. If the dishes have a protective non-stick coating, then you just need to wash the product well with dishwashing gel. To do this, it is best to use a soft sponge.
Cleaning the surface with a metal brush is not recommended.
If an uncoated pan was purchased, then in this case the process of preparation for use will be more difficult. The essence of the preparation is the formation of a non-stick layer.
Since manufacturers rub iron with special means and oils for better storage, it is necessary to rinse the dishes first.
A dishwashing liquid and a soft sponge are also used for washing.
After cleaning the surface, wipe it well dry with any soft cloth. In order to give the product non-stick properties, it is necessary to clog the pores and heat the cast iron well.
To properly heat the cast iron, there are several methods.
- If the handle at the pan is also made of heat-resistant material or is removable, you can heat the product on an open fire. The most convenient way to do it on the grill, setting the product on the grill. At the very beginning of the incandescent smoke should go black, and the surface of the dish will change shade. After a while on the cast iron there will be no dark spots. At this point, the pan is removed from the grid, cooled and washed off with soot.
- You can use the oven for roasting (provided that the handle is removed from the pan or it is made of heat-resistant material). The oven is preheated to 200 °, after which the cast-iron dishes are placed in it. In the process of roasting from the oven, dark gray smoke will flow. After 3 hours, the smoke should disappear, which will be a signal of the need to complete the procedure. The pan is cooled and washed under running water at room temperature, after which the moisture is removed from the surface using a soft cloth.
- To ignite the dishes on the stove, salt is poured into it to the very edge of the walls and put on a strong fire. Salt must be constantly stirred with a paddle of wood and periodically pour new. After about an hour, the white crystals should appear brown in color, after which the procedure can be completed. The pan is cooled, washed well and wiped dry.
Burnt and dried product must be further processed with oil or fat.
The inner surface of the dish is rubbed with margarine or melted animal fat. It is advisable to re-heat the product on the stove, but not more than 20 minutes.
After heating, the excess oil is drained, and the cooled surface is wiped with a soft cloth.
It should be noted that after heating and polishing the pan the surface will turn brown, but over time the material will turn completely black. The artificially created coating will prevent food from burning and will also significantly increase the life of the utensil.
How to update the old pan?
During operation, the characteristics of the cast iron pan may deteriorate. The most common problems are that the food darkens in the cooking process or sticks to the pot.
You can reanimate the product in the same way that was used to prepare the pan for use.
Restoration of dishes occurs due to repeated annealing, after which the surface is rubbed with oil and heated again.
Thus, the non-stick layer is restored.
Over time, a thick layer of fat may accumulate on the walls of the dish. To remove it, three large spoons of fine salt and a teaspoon of vinegar are placed in the pan. The contents are poured with warm water, mixed and set the dishes on fire.
After boiling in a frying pan, 4 large spoons of soda should be poured. At this stage, you need to be very careful not to get burned by the vapors emitted after the chemical reaction. The contents of the pan should be boiled off completely, after which it is washed in warm water and dried.
If there is heavy dirt or rust, you can sand the surface with an iron brush.
After this procedure, be sure to wipe the dishes with oil. In the process of operation on the iron accumulates carbon deposits. For cleaning, you can use special household chemicals, following the instructions on the package.
You can also put the pan in vinegar essence and leave to soak for a couple of days.
If it is necessary to remove the old layer of dirt outside, the dishes are calcined on an open fire or in the oven.
After firing, carbon deposits can be cleaned with a knife. After the procedure, it is necessary to restore the artificial non-stick layer by glowing the surface and rubbing it with oil.
How to care?
Daily care of cast iron cookware is very important, since it is this that ensures the durability of the product. Pig-iron pans that do not have an additional coating are subject to corrosion. To prevent rust, empty clean dishes should be periodically heated on the stove.
After washing such products it is important to wipe them thoroughly. To completely remove moisture, it is advisable to dry the pan on the stove over low heat for a few minutes.
It is advisable to wash the cast iron dishes immediately after cooking.
Otherwise, smells will be quickly absorbed into the material, which will not in the best way affect the taste characteristics of the dishes that will be prepared later.
Keep the cooked dish in such dishes can not be, because the products may darken.
To clean the product is not recommended to use abrasive compositions and metal brushes, as they can spoil the coating.
And it is also undesirable to use standard dishwashing detergents. It is best to wash the cast iron products with soapy water or plain warm water.
It is also not recommended to use a dishwasher to clean a cast iron pan.
Due to too hot water and chemical cleaning agents, the natural or artificially created non-stick coating will quickly deteriorate. And also the probability of occurrence of corrosive processes.
Store cast iron pans in a dry place.
If the humidity is high, the product may rust. And also in the place of storage there should not be foreign smells. Otherwise, the material will easily absorb them.
How to properly care for a cast iron pan, you can learn from the video.
