Experienced housewives will agree that many dishes turn out more delicious and aromatic in a cast iron frying pan. And few know that in many ways the high quality of dishes directly depends on the condition of the frying pan. You might think that a heavy and somewhat rough-looking frying pan is a kind of "perpetual motion machine" and nothing will happen to it. But this is not so. Let's try to figure out what "threatens" it and how you can protect your favorite frying pan.
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Features of cast iron cookware
Cast iron, however, like any other metal, has its own characteristic features that must be taken into account during operation and subsequent processing of products.
Here are just a few of the nuances:
- There are kitchen utensils made of pure cast iron, and there are cast iron products coated with enamel;
- This metal has poor thermal conductivity (the frying pan takes a long time to heat up and also a long time to cool down);
- The melting point of cast iron is 1400 degrees, so you won’t be able to hopelessly ruin such a frying pan over the fire;
- A characteristic feature of cast iron products is their heavy weight;
- Cast iron itself is a porous material, so you won’t be able to cook in such a frying pan without oil.
Where to start
Even a new, just purchased cast iron frying pan needs your attention. The thing is that during the production process, the metal undergoes several treatments using oil (even machine oil). If you do not remove its residues, the food will get an unpleasant taste.
So, the first step is cleaning the new frying pan. For this, use regular rock salt (the larger, the better) and dishwashing sponges.
At the first stage, wash the frying pan under hot water without detergent. If you still want to use some additional composition, take laundry soap.
Place it on the fire and heat it thoroughly.
The calcination process is as follows. Rock salt is poured into the frying pan so that it tightly covers the bottom with a thick layer. Then it is placed on maximum heat. Important: do not forget to open a window or turn on the hood.
Leave the pan on the fire for about 30 minutes and stir the salt constantly. During this process, the salt should acquire a dark shade, which means that it has absorbed unnecessary impurities.
After 30 minutes, turn off the heat, pour out the salt and leave the pan until it cools completely. After that, rinse the cooled cast iron pan under hot water and wipe dry again.
At the final stage, place the frying pan on medium heat and pour in vegetable oil. Leave it on the fire for about 20-30 minutes. This way, your frying pan will get some kind of non-stick coating.
Important! Be careful with the cast iron skillet when cooking. The heavy weight and high temperatures make it difficult to work with. Be sure to use secure handles or tight potholders.
Daily care
So how do you care for a cast iron frying pan? Let's note right away that daily care is not as complicated as the initial one. The main thing is not to "neglect" the cast iron cookware, promising yourself to wash it well next time.
After each use, remove any food residue and wash off any fat that has accumulated during cooking. Then pour boiling water over it. Finally, wipe dry with paper towels. Finally, don't forget to grease the pan with vegetable oil.
If fat has accumulated on the inside walls of the pan, remove it as follows:
- Add 3 tablespoons of salt to the pan and add a little vinegar;
- Fill the pan with water;
- Place on heat and bring to a boil;
- Add 4 tablespoons of soda to the resulting mixture and leave until the liquid has completely evaporated;
- Wash the frying pan with hot water.
The trend of recent years is the maximum use of household appliances in all areas. Today, a dishwasher is not a luxury, but a necessity. And active housewives strive to place all kitchen utensils in it. It is worth noting that a dishwasher is not the best friend for a cast iron frying pan. The thing is that during the washing process, detergents remove the protective film from the surface and the bottom of the frying pan becomes rough. Subsequently, it is very difficult to cook on such a frying pan, since food sticks and over time, corrosion appears on the surface.
How to Store a Cast Iron Skillet
Even the way you store your cast iron cookware will determine its service life.
Cleanliness is a must: only a clean frying pan without any food or oil residue can be stored. To minimize contact with food, remove food from the frying pan immediately after cooking.
Wherever you store your cast iron skillet, make sure there is ventilation. Monitor the humidity level, as high humidity will damage the cast iron.
Do not place other pans or pots in a cast iron skillet, believe me, this will negatively affect its performance characteristics.
Prevention of corrosion and carbon deposits
You can often hear the phrase: "Prevention is better than cure." It is safe to say that this is also true for the care of cast iron pans; it is better to prevent corrosion and carbon deposits than to try to get rid of them later.
Let's start with corrosion. Water is the main enemy of any cast iron product. Avoid excessive contact with it, and after washing, be sure to wipe the pan dry.
Speaking of carbon deposits, in the case of a cast iron frying pan, it is, alas, inevitable. But you can delay this moment.
First of all, carefully remove food from the pan. For some reason, it is widely believed that nothing can happen to a cast iron pan, and housewives do not particularly think about how to get cooked food out of the cast iron (it is not Teflon!). And in vain. It is the ruthless use of knives and metal spatulas that ultimately leads to the appearance of carbon deposits.
The key to success is to treat cast iron with care from the very first days it appears in your kitchen. The longer its original structure is preserved, the longer you will enjoy using this frying pan.
How to remove old stains
There are several ways to wash old dirt from cast iron surfaces.
Method one: make a solution of glue, soda and laundry soap, add water. Pour the mixture into a large container and place the dirty cast iron pan in it. Boil for two hours.
Method two: acetic acid. Carefully wipe the contaminated surface with acid, then rinse well with water. Be careful, otherwise you can get a burn.
Method three: Coca-Cola. Pour the drink into a container and place the frying pan there overnight. Believe me, in the morning you will not recognize your kitchen utensils, the dirt and grease will simply fall off.
How to restore non-stick properties
If food starts to burn in your cast iron skillet, try this simple procedure.
First, rinse the pan thoroughly and pat dry.
Secondly, pour a thick layer of rock salt and place it in a preheated oven for one hour (no more).
Thirdly, after pouring out the salt, wipe the frying pan with vegetable oil.
If after one “complex” the non-stick properties are not restored, repeat the procedure.
A cast iron frying pan is only an invulnerable “iron lady” at first glance, but in fact it really needs careful use and attentive care after cooking. Obviously, cleaning and washing cast iron utensils is a serious process that requires time and effort from housewives. But believe me, such expenses will certainly “pay off”, and the cast iron frying pan will serve you faithfully for many, many years.
