Cast-iron frying pans are one of the most tested and ancient items of kitchen utensils. Cast iron cookware can be used for an unusually long time, in fact it can be inherited, and it will serve the next generation as well as the first owner. However, in order for a cast iron pan to really last 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 is significantly distinguished from other objects by the presence of a large amount of oil on the surface, which protects the surface from corrosion. The second type is more complicated - the coating can be different, for example, ordinary or special enamel, or
non-stick coating, and in terms of appearance this ware is practically no different. Therefore, to determine the type and presence of coverage, be sure to look at the label.
Uncoated Cast Iron Frying Pan - Preparation and Use
So, if you purchased a pan without coating, the first thing to do is get rid of engine oil. To do this, it is enough to thoroughly wash the dishes with any detergent, and then calcine well with ordinary edible salt to get rid of the unpleasant odor. After this procedure, the pan is again calcined for half an hour, having previously lubricated the working surface with vegetable oil - this will create a non-stick layer. In order for a cast iron frying pan without coating to serve for a long time, the following conditions must be met:
- Do not use abrasive products when washing, wash dishes only with hands;
- long-term storage of products in this dish is not recommended;
- After each washing, the dishes should be dried well and stored in a ventilated dry place in the future, in order to avoid the appearance of rust.
Coated Cast Iron Frying Pan - Care
Coated cast iron cookware compares favorably with ordinary dishes 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 you still need to calcine the pan with black enamel. The operating rules are as follows:
- Prevent overheating in order to avoid damage to 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 plastic.
In general, a cast-iron frying pan with a coating differs from its counterpart without enamel in that its service life will be slightly less. The durability of this product is determined solely by the service life of the coating, since if it is damaged, then in the future it is better not to use such dishes.
Cast iron pans for a long time remain faithful helpers to any cook - it is not without reason that they even say that the taste of a dish changes if it is cooked in the right dishes.