In the classic cast-iron cookware, you can cook the most delicious dishes. With proper use, it can last more than a dozen years. However, not everyone knows that such products need preliminary preparation. After reading today's article, you will learn how to calcine a cast-iron cauldron.
Existing Firing Procedures
Immediately, we note that the process of preparing dishes from cast iron for further use is quite simple. It involves the processing of fire so that the factory grease disappears from the dishes, and then rinsing with warm water.
Those who are interested in how to calcine a new cast-iron cauldron should understand that metal washcloths and detergents cannot be used in the pretreatment process. Today, there are two ways of firing such products:
- On an open fire using a street stove or barbecue.
- On a gas stove or in the oven.
It should be understood that the calcination process is accompanied by the release of a large amount of smoke and burning, resulting from the burning of oil. Therefore, if the procedure is carried out indoors, you must turn on the hood in advance, and also open the doors and windows to provide a draft.
How to calcine a cast iron cauldron with salt?
First of all, it is necessary to turn on the gas burner and open the windows. Then a whole pack of table salt is poured into the dishes so that it is evenly distributed along the bottom, and send the container to the stove.
The whole procedure will take about half an hour. During this time, salt should be mixed periodically. As a result, the contents of the cauldron will acquire a grayish tint, indicating that everything is going according to plan. After thirty minutes, pour salt and cool the dish. Then the container must be washed with warm water and wiped thoroughly.
After this, the product must be filled with vegetable oil, the amount of which depends on the volume of the cauldron, and sent to a stove operating at medium power. After half an hour, you need to drain the contents of the dishes and cool it.
How to calcine a cast iron cauldron in the oven?
In a preheated oven to 180 degrees, the oven is placed in a washed and dried container. After some time, bluish smoke begins to be released from there. It is formed due to burning of factory oil. Its disappearance indicates that you can turn off the fire. Then the cooled cauldron is washed with warm water and fired with salt or vegetable oil.
Creating a non-stick layer
Having figured out how to calcine a cast-iron cauldron, you need to try to make sure that in the process of cooking, food does not stick to its bottom. To create a non-stick coating, lubricate the dry container with a large amount of vegetable oil and lay it on a paper towel. To remove streaks, you can use napkins.
After getting rid of excess oil, the cauldron must be placed in the oven, heated to 180 degrees and lined with foil. The tank should stand there for three hours. This time is enough to create a strong and thin layer on the walls of the dishes, which prevents the burning of food.
Basic recommendations for the care of such products
Having understood how to calcine a cast iron cauldron at home, you need to figure out how to extend its life. In order for such dishes to properly serve your family for several decades, you should provide them with proper care.
Do not forget to transfer still hot food to another dish, and immediately wash the cauldron with warm water without detergent. Burned residues can be removed with a metal washcloth.
Those who already know how to calcine a cast-iron cauldron, it will be interesting to figure out what to do if rust has appeared on its surface. In this case, the vessel pre-washed and filled with vegetable oil must be heated over high heat for ten minutes.
One of the main disadvantages of cast-iron containers is the ability to absorb any odors. To get rid of a stable extraneous aroma, you need to fill the cauldron with a kilogram of table salt and put it on maximum fire. After thirty to forty minutes, you can pour out the contents of the dishes, cool it and wipe the inner walls with clean napkins. Then you need to re-warm the container and grease it with vegetable oil. To facilitate the process, it is recommended to use an ordinary brush or paper.
If cast iron cookware is coated on the outside with a thick coating of soot, it can be cleaned with an old knife or spatula. If necessary, the product can be given for sandblasting, which allows you to quickly and accurately get rid of the burning layer. At the end of this procedure, the cauldron should be washed with warm water and calcined with sunflower oil.