What to cook in a cast iron frying pan. Cast-iron pan

Cooking in a cast iron frying pan is simple, healthy and incredibly tasty. It gives us magical moments of cooking and food that is evenly cooked on all sides. All this is true, but few people know that there are things that should never be cooked in a cast iron frying pan. Yes, there are even things that few people know about. This sad experience was the result of hundreds of failures that cooks from all over the world suffered and now we share it with you so that you, as smart people, learn from the mistakes of others and avoid your own.

Advantages of cast iron

The biggest plus cast iron cookware- its versatility. Non-stick frying pans smoke nervously on the sidelines when a time-tested cast iron appears on the stove, in which you can perfectly fry steak, fish or scrambled eggs. Uneven heating, which everyone who cooked on one way or another has encountered. gas stove, a cast iron frying pan is not scary. That's because the thick walls of cast iron distribute heat evenly, enveloping your food in a gentle heat that will make even the toughest meat release its juices.

What can you cook in a cast iron frying pan?

The thermal conductivity of cast iron is excellent for preparing dishes that do not require sudden changes in temperature. A similar principle is used in wok pans, where fast processing without temperature changes is important. Fry the vegetables so that they do not lose their elasticity - there is no better cast iron for this. The same goes for crispy chicken. If you don't want to use a deep fryer, the even, steady heat of a frying pan can work just as well. Crispy skin and even cooking of chicken pieces is almost guaranteed on thick cast iron. Things are a little more complicated with eggs. It all depends on how well the surface of the pan is processed. If you care for it properly and follow all the rules, then there will be no problems. If the pan is dirty, the scrambled eggs may stick to the surface. Among the dishes that use a cast iron frying pan are pancakes, pancakes and other fried baked goods.

What can't you cook in a cast iron frying pan?

Tender pieces of fish the best option for heavy cast iron, especially those cooked without seasoning or oil. Tilapia fillets can become pureed in a cast iron skillet, so it's best to cook them in a thin-walled, nonstick pan. Friendly reminder - cast iron absorbs odors better than steel or stainless steel pans. If you fry a piece of meat and then decide to please your loved ones with pancakes, it is better to heat a cast-iron frying pan with salt and process it according to all the rules. Bolognese or marinara sauces that are cooked over low heat may be too acidic for a cast iron skillet. Likewise, cooking with vinegar or wine can damage the frying layer. And the point here is not only that the frying pan is damaged, but that the food may acquire an unpleasant metallic taste.

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Content

Anyone who loves to cook knows that making a decent dish without the right utensils is very difficult. In any kitchen there is a real cast iron frying pan, the most durable, which is used more often than others, because the food on it does not burn and turns out tastier. Cast iron utensils are an invariable tool for every self-respecting housewife who knows a lot about cooking.

Advantages of cast iron cookware

Gradually, modern culinary art is returning to traditional ways cooking. Thousands of years of practice have shown that, for example, stews or stews turn out much tastier in ceramic pots. It’s the same with cast iron utensils - having appeared thousands of years ago, they have not been replaced by analogues. The features of cast iron as a metal cannot be replicated from other materials. Therefore, a cast iron frying pan remains a must-have cooking tool in the kitchen. Here are its main advantages:

• After heating, a cast iron frying pan distributes heat evenly over the entire area, the walls and bottom retain the temperature for a long time (which helps save gas or electricity);
• suitable for long-term cooking and simmering;
• cast iron - the safest possible, pure material: iron and carbon;
• environmental safety: utensils produced using technology and properly calcined before use do not contain toxic components;
• such utensils can be used on any type of stove (gas, electric, induction);
• durability, immunity to deformation (but this is also a minus - cast iron splits with a strong impact);
• has natural non-stick properties (plus cast iron can be coated with additional protection such as enamel);
• saves appearance entire service life.

However, it is necessary to point out some disadvantages. Such utensils heat up slowly and require proper care, weighs a lot. Separately, many argue that food cannot be stored in it. This is partly true - cast iron easily absorbs taste and smell. But if a cook uses, for example, a cauldron exclusively for cooking pilaf, then nothing bad will happen if the dish remains in it for a day or two

Features of using a cast iron frying pan

Even the most unpretentious and versatile tool requires correct use. The same applies to a cast iron frying pan. New dishes need to be heated so as not to spoil the first courses. To ensure that it retains its non-stick properties, wash it properly and use suitable cleaning products. If you stick to simple recommendations, then cooking will be easy and fast.

Non-stick properties

A distinctive feature of cast iron is that food does not burn on it if there is no violation of the integrity of the surface, and it has been properly cared for. These are features of the metal itself - after the first calcination, oil enters the pores and remains a natural lubricant. Even old, rusty cookware can be revived and its non-stick properties restored if there are no cracks. It is necessary to remove all rust, re-calcine the cast iron and apply any vegetable oil several times. That's all. The cast iron pan will not burn again.

Care and cleaning

You have to pay for the excellent properties of cast iron special care. The rules are not complicated, but if you don't follow them, your cast iron frying pan will turn into a useless piece of metal. Cleaning, care and storage of such dishes require attention and a special approach. Then such utensils will be inherited, as has been the case for many decades. Top tips on how to care for her:

1. Regular “prevention”. After each use, utensils should be thoroughly cleaned of food residues (the pores of cast iron actively absorb odors). Wash hot water with a soft washcloth or sponge without chemicals(you can add a little salt as an abrasive). After this, wipe it dry, or better yet, heat it a little over the fire until completely dry. Then lubricate with a small amount vegetable oil and remove it.
2. During use, a layer of grease and food debris forms on the frying pan. Besides the fact that it looks disgusting, this layer makes it stand out great amount harmful substances carcinogens during the heating process. To wash it, two methods are used. The first is radical: the frying pan is left for 2-3 hours at high temperature into the oven (suitable for products without coating and handles made of other materials). After slow cooling (otherwise the metal may burst), the carbon deposits will separate, and its remains are removed with a stiff metal brush. The second is to remove the burnt layer in hot water using laundry soap and a hard sponge with wire. After the cast iron returns to its previous appearance, dry it and lubricate it with oil, which will create a natural protective film.
3. Sometimes, if stored improperly, rust forms on the surface of the metal. There is no need to use sandpaper or similar methods, because in the future this place will constantly stick. You need to soak the dishes in a 1:1 solution of vinegar and water for half an hour. After this, use table salt and a sponge to remove rust, and then heat the frying pan as after purchase (more on this below).
4. It is recommended to wash cast iron with stove cleaners: they contain a minimum of abrasives and contain almost no aggressive agents. chemical compounds which will damage the metal. Store in a dry place.

How to season a cast iron frying pan before first use

Treating such cookware before use may seem like a strange idea, but this procedure is mandatory (does not apply to enamel models). Cast iron, whether Russian or foreign, is treated at the factory after production with technical oils to protect against corrosion, so it needs to be calcined. If you cook in such a frying pan right away, the taste of the dish will be hopelessly spoiled. How to prepare a cast iron frying pan before first use:

1. Product quality testing. Even if there are visually no defects on the dishes, this does not mean that the technology was not violated during manufacturing. When heated, cracks may appear, and such a frying pan will no longer be usable. In a decent store, such a product is required to be replaced, since this is a guaranteed manufacturing defect.
2. Calcination will create a primary protective layer on the porous surface of cast iron so that the metal remains neutral, that is, does not absorb the smells and tastes of each dish that will be cooked on it. Additionally, it will protect against rust if the dishes are accidentally left dry after washing.

It is quite easy to properly calcinate the utensils. Again, this process does not need to be done with enamel cookware, only clean cast iron. There are two options: using salt or oil. In the first case, a layer of salt is made in a frying pan about a centimeter thick. Next, the dishes are placed on the fire or in a hot oven. The calcination time depends on the wall thickness and area of ​​the pan. The indicator for turning off the fire will be a change in the color of the salt. Next, wait until it cools completely, throw out the contents, grease the inner surface with a small amount of oil and heat again for 10-15 minutes.

Option using oil: first rinse the new frying pan and wipe dry. Then oil is poured so that it completely covers the surface of the pan. The dishes are placed on the fire for about 10 minutes. At this time you need to be very careful, low-quality oil can catch fire. There is no need to panic, just cover the dish with a lid (the oil will go out on its own) and turn off the oven. If everything went well, you need to wait until the oil cools down and pour it out. Then wipe dry with paper towels and final stage- as in the case of salt.

There is also a method of additional hardening, but it is suitable in cases where the housewife is completely confident in the quality of the dishes. A cast iron frying pan is heated on the stove until the bottom and walls begin to lighten. This means that the factory lubricant layer has been removed. The frying pan is transferred directly from the fire to cold water. Then the still wet one is put back on the fire until it dries completely. After this, the cooled utensils are greased with oil, salt is poured to a thickness of 1 cm, and heated again. Then wipe with paper towels. The dishes are ready to use.

Types of cast iron frying pans

The variety of such cookware on the market can confuse even an experienced cook. Previously, everything was simple - a black heavy frying pan that existed in every house or apartment. Modern technologies do not stand still: new stoves, innovative non-stick coatings. Manufacturers take into account technology development trends and create suitable models for each specific case.

For induction cookers

The popularity of this type of slab and hobs due to their safety. The heating element immediately cools down after the dishes are removed from it. In addition, these slabs simply look impressive. Cast iron frying pans, even classic ones, are ideal for use with this technique: cast iron is a good ferromagnet. Modern manufacturers offer a huge selection of models with induction bottom, for example:

1. Peterhof grill pan: made entirely of cast iron with induction bottom. You can cook without oil thanks to the grooved bottom, due to small size(26 cm) fits in a washing machine. The downsides are the cast iron handle (you can burn your hands) and the lack of a lid. Price – from 2700 to 3000 rubles.
2. Ron frying pan, 26 cm. Perfect solution for all types of slabs (there is no special bottom, but this is not a minus). A huge plus was the wooden handle and the curved spout on the edge (but the bad thing is that it is only convenient for right-handed people). The disadvantage, common among many models, is that the cover is not included in the kit. The price is high: from 5000 rubles.

Without cover

The most common and versatile cast iron pans are uncoated. Pure metal that helps to cook any dishes on any type of stove and even on open fire. The range of models is huge: from mini-pancake makers to family roasters with a diameter of 50 cm. Surprisingly, most of the products on the market are domestically produced. A couple of popular models based on online requests:

1. Seaton Ch300. Shallow cast iron frying pan from a Ukrainian manufacturer. Solid cast with an internal diameter of 29 cm. Not afraid of metal cooking blades, comfortable parallel cast handles. However, there is no lid, and you will have to remove it from the oven using oven mitts. But the price is pleasing - from 880 to 1000 rubles.
2. Lodge mini sauté pan. Thick-walled, 7-centimeter-deep dishes are great for preparing hot sauces. Convenient spouts for draining on both sides. The downsides are the cast handle (requires an oven mitt) and the weight (the saucepan weighs almost a kilogram). American production dictates the price - from 1870 to 2500 rubles.

Non-stick coating

The fashion for protective coatings against burning has also reached cast iron products. This happened so that modern housewives do not have to think about carefully caring for cast iron. On the other hand, such dishes are demanding on the cutlery that touches the surface. It is very easy to clean with cleaning products and does not absorb food odors. The market is filled with the most different models, For example:

1. Biol (Ukraine), model 240 with removable handle, Teflon coating. Advantages: high side (45 mm) and a diameter of 240 mm, “chapel” (the same wooden handle). The usual downside is that the kit does not include a lid. The price is pleasing - from 1100 to 1250 rubles.
2. Mayer & Boch 20522. Chinese manufacturers offer a deep and wide frying pan with a beech handle and a hanging ring. Without lid and very heavy (2.2 kg). Low price (with excellent quality) - from 810 to 950 rubles.

With enamel treatment

The internal enamel coating is excellent for frying food, and more and more manufacturers are using model series with this kind of processing. Separately, it is necessary to mention frying pans with an outer layer of enamel, which speeds up the heating of cast iron, while the frying surface remains metal. The disadvantage of such cookware, as well as ceramic coating, is that it is extremely shock-resistant and is not durable. If on inner surface If a crack or chip appears, you will have to throw it away: the enamel will crumble, and its fragments can get into food and cause injury to the esophagus. Model examples:

1. Mayer&Boch cast iron pancake pan. The wall is 5 mm, which helps it heat up quickly, the enamel is only outside. Plus – beech wood handle. The only downside is the weight (1.6 kg). Price – from 1040 to 1250 rubles.
2. Model “Arome” from the Belgian company Beka: 20-cm in diameter with a smooth transition of the sides to the bottom, double-sided enamel coating. The advantages are a hollow aluminum handle that does not heat up, and a long warranty period of 10 years. The downside is the high price for such dimensions: from 3,600 to 5,000 rubles.

How to choose a cast iron frying pan

The choice depends entirely on the purpose. The market offers sauté pans, pancake pans, mini-formats, and so on. They differ in the presence of a non-stick coating, of which there are at least 6 varieties: Teflon, ceramics, enamel, titanium, excalibur and its complete absence (pure metal). There is no obvious difference between them, so you should choose solely according to your taste. Next, you need to decide on the thickness of the walls and bottom, because the weight and heat transfer rate of the kitchenware depend on this.

Type

The type of cast iron frying pan you choose depends entirely on its purpose. Universal models are suitable for preparing any dishes, but modern manufacturers offer utensils for specific cases: for frying pancakes, sauce pans, for muffins. Deep frying pans of the WOK type are gaining popularity, for example, Seaton SBC2680, in which it is convenient to cook pilaf or Asian dishes. The premium segment is increasingly focused on grill models, such as the Staub Grill costing RUB 14,000.

Diameter

As in the case of the type of product, the diameter is selected based on the needs of a particular housewife and the ability to wash it in dishwasher(professional tableware for restaurants is a separate segment). Models with a width of 40-50 cm are perfect for a large family. They have increased sides, and you can cook in them for the whole family (Balzavod 460/70-2 CALD). Utensils for making pancakes traditionally come in a diameter of 25 cm: the Fismart k4108.9600 model with a stick for rolling out dough is gaining popularity.

Non-stick coating type

The variety of new non-stick substances on the market is enormous: Teflon (Inhouse MBF-24), granite, ceramics (Gipfel Select Orange), Excalibur, etc. But, if you evaluate them by their frying properties, then they are no better than pure cast iron, and they maintain the same temperature. However, metal requires proper care, and all other coatings can simply be washed normally. Here lies one advantage in the direction of cast iron - it can be revived (restore its non-stick properties), while any other composition is damaged irrevocably.

Wall and bottom thickness

Another purely individual choice parameter is by application. There are models with equal-sized thin bottom and 3 mm walls (BergHOFF “Geminis” stewpan). This cookware is designed for quick cooking hot sauces or similar dishes that need to be heated and cooled quickly. Models with a thick bottom (18-20 mm) are more often represented by grill versions like Eva SoLo Nordic Kitchen. All selection factors directly depend on the dishes that you plan to cook in it, so give clear advice It’s unrealistic what to buy. The choice is up to the chef.

Buy a cast iron frying pan in Moscow - which is better

Almost any hypermarket, kitchenware store or online store offers a huge selection of cast iron frying pans: from unknown manufacturers to world-famous giants. At the same time, it is not a fact that cheap utensils will be of poor quality, and those bought for several thousand rubles will not burst during the first use. Therefore, before purchasing, you should familiarize yourself with the recognized leaders on the market and then choose what seems best.

BergHOFF

This Belgian company has been present on the market around the world for many years. BergHOFF produce a full range of kitchen utensils from tableware to electric stoves. The frying pans of this brand are represented by the Ron, Neo Cast, Geminis and other series. Different types executions (from pancake to grill), all types of coatings. High quality and a 10-year warranty determine the price: the most budget model on the Internet market will cost 2,700 rubles.

Fissman

A young and ambitious company, which over the 5 years of existence has confidently gained a foothold in the cast iron utensils market. Chinese production has long ceased to scare the average person with low quality. Fissman due to its proximity to Russia, its own production capacity offers a wide selection of models various forms high quality at a very affordable price. There is even a Simpatico series with bright, cheerful designs that will delight children.

KitchenAid

The American giant company is at the top of the ratings of manufacturers, which creates absolutely everything you need in the kitchen: from napkin holders to huge refrigerators. The choice is represented by only a few almost identical models: square grill presses with enamel coating. It’s a very convenient thing for cooking American-style meat, but there is a huge drawback - you won’t be able to buy it for less than 14,990 rubles (promotional price on the official website).

Le Creuset

The French, recognized as culinary gurus, could not ignore the topic of cast iron utensils. Le Creuset offers frying pans for every choice, right down to special donut utensils. But, as in the case of the American company KitchenAid, you have to pay for quality and name. The minimum price for the simplest pancake model starts from 9,400 rubles on the official website. This means that it will become even more expensive in the store.

Biol

A Ukrainian company that has been producing high-quality products for 17 years kitchen utensils. The assortment is simply amazing: all possible sizes and shapes, but the main emphasis is on the classic round models that domestic housewives are accustomed to using. At good quality I am pleased with the affordable price and the fact that the products continue to be supplied to the Russian market.

Seaton

NPP Siton initially specialized in the production of cast iron products. Long-term practice has allowed us to achieve the highest quality while maintaining affordable prices. You can buy a cast iron frying pan in an online store inexpensively with delivery - from 1000 rubles. Selected models large volumes reach up to 2000 rubles, but such sets are rare in an ordinary city kitchen.

Dobrynya

A domestic company that mainly specializes in electrical appliances for the kitchen and home. The products may well compete with Western analogues, but, according to reviews on the Internet, cast iron is of average quality, and regularly, although not often, products arrive with factory defects. At the same time, the cost is more expensive than higher quality Ukrainian or Chinese analogues.

Rondell

The company, unlike its European colleagues and without looking back at the almost century-old past, keeps reasonable prices for metal utensils. The main products are made from high-quality modern alloys, but there is one model of cast iron frying pan that has really conquered the European market. This is Noble Red RDI-706. The combination of price and quality allowed it to occupy the niche of a fashionable accessory in the kitchen. At the same time, the cost leaves behind competitors - only 5500-6000 rubles, which is relatively little for a European company.

Everything you wanted to know about cast iron frying pans

The cast iron frying pan is a versatile workhorse, but there are many mysterious myths floating around it. Some people argue that having a cast iron skillet is like having a puppy at home because it is difficult to care for. Others say that it cannot be washed, but only wiped with a dry cloth... There are too many unsubstantiated claims in the world of cast iron, it’s time to dispel the myths and find out the truth.

Myth 1. A cast iron frying pan is difficult to care for.

Cast iron is a material that can rust, crumble, and crack. You have to be gentle and careful, otherwise it will break into pieces.

Reality: Cast iron is tough as nails! Almost every family has an old, old cast-iron frying pan that was inherited from their grandmother. Such a frying pan can be passed down from generation to generation and remain in excellent condition. This material cannot be destroyed.

Storing cast iron pans is very easy: stack them on top of each other and don’t worry about them getting scratched. Can you do this with Teflon without damaging the surface? Obviously not.

Myth 2. Cast iron heats up very evenly

Cast iron takes a long time to heat up, retains heat well, which means it heats up very evenly.

Reality: No, in fact, cast iron heats up very unevenly. Thermal conductivity is the ability of a material to transfer heat from one part to another, and for cast iron it is approximately 3-4 times lower than for aluminum. What does it mean? Place the frying pan on the fire and after a while it will heat up in those places that are located exactly above the flame, and the rest of the part will remain cooler. Aluminum heats up more evenly.

To heat a cast iron frying pan evenly, place it on the stove over low heat and let it heat for 10 minutes, during which time you should turn it several times.

An important advantage of cast iron is not that it can heat up evenly, but that it has high thermal emission. It’s an unclear word, but now everything will become clear to you. Cast iron ability give away the heat is about 9-10 times higher than that of aluminum. If you raise your hand to a well-heated cast iron frying pan, you will feel the heat at a height of 10-15 cm. This means that when you fry something on cast iron, not only the part of the product that touches the surface is cooked, but also a significant part above her.

For comparison, bring your hand to a heated aluminum frying pan - you will have to almost press your palm to the surface to feel the heat. Cooking meat in such a container will not work: it will remain raw inside.

Myth 3. A well-seasoned cast iron frying pan is as non-stick as Teflon.

The more you heat cast iron, the more non-stick it becomes. A perfectly seasoned cast iron frying pan becomes perfectly non-stick.

Reality: A cast iron frying pan can be truly non-stick and will allow you to cook scrambled eggs or an omelet. That's true, but let's be honest. The non-stick properties of cast iron differ from those of Teflon. You can't throw a cold egg on a cast iron skillet, heat it slowly without oil, and then gracefully whisk it into a plate like they do in the commercials.

By the way, in fairness, let's admit that most Teflon frying pans are also incapable of this trick.

So. Before you start cooking in a cast iron frying pan, heat it well, grease it with a thin layer of fat, and then the surface will truly become non-stick - food will not stick.

Myth 4. A cast iron frying pan cannot be washed with detergent.

Detergents spoil the surface of a cast iron frying pan and food begins to stick to it, so you can only wash cast iron warm water without adding any detergents.

Reality. In fact, the surface of a cast iron frying pan is not covered with a thin layer of fat, but with a thin layer polymerized fat, and in this key difference. In a calcined cast iron frying pan (rubbed with fat and well heated), the fat molecules disintegrate and form a new substance - a durable polymer that fuses with the surface of the cast iron. The substance that gives a cast iron frying pan its non-stick properties is no longer essentially oil. Surface-active dishwashing detergents cannot affect or damage it in any way. Feel free to wash the pan with dish soap and scrub with a sponge as much as you like!

The only thing you shouldn't do is soak the pan in the sink. Try to wash it as quickly as possible and wipe it dry immediately.

Myth 5: You can’t use a metal spatula on a cast iron frying pan.

The non-stick layer in cast iron pans is thin and can be easily damaged with a metal spatula. You can only use wood, plastic or silicone.

Reality: In fact, the non-stick layer of a cast iron pan is very strong. This is not just a film glued to the surface, as is the case with Teflon, it is a substance chemically bonded to the metal, practically soldered into it. It is impossible to scrape off this layer with a metal spatula or fork. A fork is more likely to break than a frying pan to be scratched.

Have you sometimes noticed how black pieces break off from a cast iron frying pan? This is not a frying pan breaking into pieces, as many people believe. These flakes of a mysterious black substance are nothing more than charred pieces of food that have stuck to the surface without you bothering to wash them.

Myth 6. You can’t cook acidic foods in cast iron cookware.

Acidic foods can react with the metal, resulting in the release of harmful substance and gives food a metallic taste.

Reality: In a seasoned cast iron pan, food only comes into contact with the layer of polymerized fat, not the metal itself. So in an ideal world this shouldn't be a problem. But no one is perfect, and frying pans also have their flaws. No matter how well you bake them, there may still be a chance that there are tiny spots of bare metal left behind, and these may actually react with the acidic ingredients.

For this reason, you should not use a cast iron skillet to cook acidic foods, such as tomato sauce.

How to season a cast iron frying pan

Cast iron only becomes non-stick when it is properly calcined. In addition, new cast iron can rust easily. To solve both of these problems, coat the inside of a cast iron skillet with a thin layer of fat and heat it well on the stove or in the oven. Any vegetable oil or even lard will do.

At high temperatures, fat molecules are destroyed, oxidized and polymerized, that is, they form larger molecules and mix with carbon and other substances. This dense and durable compound adheres to the surface of the cast iron and fills the slightest cracks. The surface becomes non-stick because it acquires hydrophobic properties - it begins to repel water. When you place food in the pan, the hydrophobic surface prevents sticking.

The more you cook with it, the more new polymerized layers form on the surface, which means that over time the cast iron frying pan gets better and better.

So you bought a new cast iron frying pan. Most of them are sold already hardened, however, this usually only protects against rust, but not against sticking. Wash the pan well and wipe dry. Lubricate thoroughly with a thin layer of vegetable oil. Preheat the oven to 180°C - 250ºC. Place the greased frying pan in the preheated oven and leave for 20-30 minutes. Then carefully remove and leave to cool. Repeat the whole process 2-3 times: wash, wipe, lubricate, warm up.

If over time food begins to stick to the surface again, thoroughly wash the frying pan with a stiff brush and detergent, wipe dry and heat again with a thin layer of oil.

How to care for a cast iron frying pan

What does it mean to care? No, you don’t need to give her flowers or take her to the cinema, but even such a strong material as cast iron needs care.

Wash your cast iron skillet thoroughly after each use. Scrape off any stuck-on food bits and wash the surface thoroughly with dishwashing detergent. Regular detergent and regular sponge. Nothing complicated.

Repeat calcination from time to time. Wash the pan and then place it on the stove over high heat. When the water in the pan has evaporated, pour in half a teaspoon of refined vegetable oil. Spread the oil over the entire inside of the pan using a paper towel. Continue heating until the pan begins to smoke slightly, then turn off the heat and let cool.

Fry, bake and stew! The more you use your cast iron skillet, the better it becomes.

Wipe dry. Water is a natural enemy of iron. After washing, wipe the cast iron pan dry, otherwise drops of water will lead to rust stains. Before putting the frying pan in the cupboard for storage, wipe it dry, heat it on the stove to evaporate all remaining water and lubricate it with a thin layer of oil.

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10 thoughts on “”

Good afternoon. After calcining with salt and oil, black spots appeared on the new frying pan. We did the process twice more. The surface is uneven in color (more or less dark spots in some places). The food seems bitter. What is this? Marriage?

How to Temper a Cast Iron Frying Pan so that you can cook on it and not worry about food sticking.

I for a long time I dreamed of a large cast iron frying pan. One on which you can safely fry meat or potatoes with lard. And recently the dream came true. Having recently visited our parents in St. Petersburg, we came across a large and beautiful cast-iron frying pan, and even with a wooden handle! It was as if she was waiting for us!

Having brought her home, I immediately set about piercing her. And it dawned on me that many may not know how to properly calcinate cast iron and therefore decide that there is no point in using it.

The fact is that the calcination process itself is the formation of a protective layer that prevents food from sticking, that is, the transformation of cast iron into a non-stick coating.

Well, I’ll tell you how I do it in this post.

Why do you need a Cast Iron Frying Pan?

Cast iron, in my opinion, has a lot of advantages:

What is the meaning of Calcination?

This is the formation of a hard protective layer by heating a thin layer of fat on the surface of cast iron. When fat is heated, it bonds tightly to the metal, a process called Polymerization.

Cast iron needs to be calcined so that nothing sticks to the pan and you can cook any food on it freely and with pleasure!

So, the process itself is quite a process, but it takes time. But this should not scare or stop you, since the result in the form of a practically non-stick frying pan will be a good reward for all your hard work.

We will need:

• Cast iron frying pan - 1
• Salt, any (I just bought the cheapest one in the store) - 1 package/500 grams
• Coconut oil/ghee/ghee/animal fat (read below) - enough to coat our pan in a thin layer

Mode of application:

1. We wash our new frying pan with use and then dry it thoroughly.
2. Place the frying pan on the stove, add salt, level and “cook” for 40 minutes over medium heat, stirring frequently. The salt will take on a grayish color.
3. Throw out the salt and wipe the pan well with a towel.
4. Rub the pan on all sides, including reverse side, fat of your choice. Then use a paper towel to thoroughly rub in the oil.
5. Place our frying pan upside down in the oven. Don't forget to put it on the bottom of the oven aluminum foil to catch everything that drips from the pan.
6. Turn on the oven at 170C and leave our frying pan for 40 minutes.
7. Then turn off the oven and leave the pan in the oven until it cools completely.
8. Then we lubricate it with oil again and heat it again. This must be repeated 3 times.

Important:

• When I bought a frying pan, the seller advised me to heat it with Flaxseed oil. It is a bad idea. If only because Flaxseed oil is very delicate, it should be used only fresh and under no circumstances should it be heated. Unless of course you want to get a protective but toxic layer on your pan. Therefore, I believe that for these purposes it is necessary to use stable fat, and this is ghee or ghee and any animal fat (for example, rendered lard). I used unrefined organic coconut oil.
• Every time you cook in a cast iron frying pan, you should always add healthy fat your choice (Coconut, butter, ghee, lard or any animal fat) - the protective layer will become thicker and stronger, preventing food from sticking!
• Cast iron must be cleaned carefully. You cannot scrub it with a metal sponge or soak it in water - this will destroy the protective layer and can lead to metal corrosion.
• If food begins to stick to the surface, this is a sign that the pan needs to be heated again. To do this, you need to repeat all the steps described above again.But from personal experience I can say that I did not have such a need.

Prepare food in the correct way safe containers and be healthy!

When making cast iron cookware, a special oil layer is applied to the surface. First use requires preliminary preparation. If this is not done, the food will be spoiled, and not only during the first cooking, but the pan itself will be spoiled.

In addition, machine oil can be absorbed into the thickness of the coating and the frying pan will constantly emit bad smell when heated.

Before you start using it, the pan needs to be heated. This must be done in accordance with all the rules so as not to spoil the new thing. The principle of primary processing of a cast iron surface does not involve any complex processes.

Properly calcine a cast iron frying pan before first use:

1. The first step is to prepare the cast iron frying pan for use.. Primary treatment involves washing dishes under warm water. No detergents are used, only sometimes laundry soap.

   It is better to use old alkaline, but do not smear the bottom and walls, but make a concentrated solution.

2. The surface needs to be treated and calcined.. To prevent the pan from burning, a non-stick coating is created from vegetable oil and salt.

   In many cases, this coating replaces expensive analogues: Teflon, ceramics, non-stick coating.

3. Remove salt from the container and prepare the product for further use, having previously determined the degree of readiness for use.

   If necessary, the process is repeated several times.

If necessary, calcination is carried out several more times. Sometimes the reason for poor further use of a cast iron frying pan is poor calcination.

At the time of calcination, it is important to monitor the condition of the frying pan and the product that is being calcined inside the container itself.

Step-by-step calcination

In order to protect against corrosion, the alloy is thoroughly calcined for the first time. This is done using salt and oil. A washed frying device requires some processing.

This procedure is carried out step by step as follows:

1. Cover the bottom of a cast iron frying pan with salt. Crystals cover the entire bottom of the product, 1 centimeter thick. The crystals should be large and it is better if the sodium chlorine is not iodized. The product should not be wet or impregnated with any foreign substance.
2. Place the container on the stove and turn on medium heat. The salt does not need to be stirred during the heating process. There is no need to cover the dish with a lid. The main thing is that there are no gaps between the crystals at the bottom. The higher the layer crystalline substance, the more effective the hardening procedure is.
3. It is not known exactly how long to ignite. Typically the process lasts 15 minutes. Sometimes the procedure takes longer. It all depends on the degree of contamination of the crystals. When the product darkens too much, it can be replaced with a cleaner one - there are several such changes.
4. Remove the pan from the heat and let the contents cool completely. If the salt is hot, then the further procedure will cause damage to the protective layer. Although cast iron is considered a strong alloy, the protective coating is quite fragile.
5. Pour salt out of kitchen utensils and wipe the surface with vegetable oil. For a better effect, you can slightly warm up the product. Rub for a short time using a soft cloth.
6. The oil layer should not be too thick. When the entire surface is completely covered with a fat film, heat the pan. The procedure will strengthen the protective layer on the walls of the dishes.

Thanks to a high-quality procedure, the cast iron frying pan will be completely suitable for further use.

During the cooking process, the possibility of food burning and the formation of soot inside the pan will disappear. The unpleasant smell will disappear if the pan starts to heat up before cooking.

Calcination in the oven

New kitchen utensils do not need to be treated with salt or vegetable oil. You can calcinate a cast iron product in a stove. The principle of calcination in both the first and second cases is associated with the processing of the product under the influence of high temperatures.

Note! The procedure has the same effect as when heating the product on the stove. In this case, incandescence will occur over the entire surface: external, internal.

Thanks to baking in the oven, the surface becomes completely non-stick. In this case, no salt is used, only oil is needed. In some cases, its characteristics even surpass Teflon.

The procedure is carried out according to the following scheme:

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