Cast iron pan - preparation and operation

2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21

Cast-iron pans are one of the most proven and ancient kitchen utensils. Cast iron cookware can be used for an unusually long time, in fact, it can be inherited, and it will serve subsequent generations as well as it did to the first owner. However, in order for a cast iron pan to really serve for a long time, you need to know a few secrets of proper preparation and operation.

All cast iron cookware can be divided into two main types - uncoated and coated products. With the first type, everything is clear - in appearance, it stands out among other objects by the presence of a large amount of oil on the surface, which protects surfaces from corrosion. With the second type it is more difficult - the coating can be different, for example, ordinary or special enamel, or non-stick coating, and in appearance this cookware is practically no different. Therefore, to determine the type and presence of coverage, be sure to look at the label.

Uncoated cast iron skillet - preparation and use

So, if you have purchased an uncoated pan, the first thing to do is to get rid of the engine oil. For thisit is enough to wash the dishes thoroughly with any detergent, and then ignite them well together with ordinary edible s alt to get rid of the unpleasant odor. After this procedure, the pan is calcined again for half an hour, having previously lubricated the working surface with vegetable oil - this will create a non-stick layer. In order for an uncoated cast iron pan to serve for a long time, the following conditions must be met:

- do not use abrasive products when washing, wash dishes only with your hands;

- long-term storage of products in this dish is not recommended;

- after each wash, the dishes should be dried well and then stored in a ventilated dry place to avoid rust.

Coated cast iron skillet care

Coated cast iron cookware compares favorably with conventional cookware in that it does not need to be prepared before use. Food can be stored in such dishes (unless otherwise indicated on the label), the only thing is that the pan with black enamel still needs to be ignited. The operating rules are as follows:

- avoid overheating to avoid damaging the enamel;

- do not damage the enamel layer;

- do not use abrasive products when washing;

- when cooking, do not use metal objects for stirring, only wooden or polymer ones.

In general, a coated cast iron pan differs from its non-enamelled counterpart in that its life will be somewhat shorter. The durability of this product is determined solely by the service life of the coating, because if it is damaged, then it is better not to use such dishes in the future.

Cast-iron frying pans have long been a faithful assistant to any cook - it is not for nothing that they say that even the taste of a dish changes if it is cooked in the right dishes.