Cast-iron frying pan - preparation and operation

Cast-iron frying pans are one of the most proven and ancient items of kitchen utensils. Utensils made of cast iron can be used unusually long, in fact it can be passed down by inheritance, and for subsequent generations it will serve as well as the first owner. However, in order for the frying pan of cast iron to really last a long time, you need to know a few secrets of proper preparation and operation.

All utensils made of cast iron can be divided into two main types - uncoated and coated products. With the first type of everything is clear - in appearance it is significantly distinguished among 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 difficult - the coating can be different, for example, ordinary or special enamel, or non-stick coating, and in terms of appearance this dish is practically no different. Therefore, to determine the type and presence of the coating, be sure to look at the label.

Cast iron frying pan without coating - preparation and use

So, if you bought a frying pan without coating, the first thing to do is get rid of the engine oil. To do this, thoroughly wash the dishes with any detergent, and then it is good to ignite with the usual food salt in order to get rid of the unpleasant odor. After this procedure, the frying pan is once again calcined for half an hour, pre-lubricating the working surface with vegetable oil - this will create an anti-stick layer. In order to ensure that the cast iron frying pan does not last long, it is necessary to fulfill the following conditions:

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

- long-term storage of food in this container is not recommended;

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

Cast-iron frying pan with coating - care

Cookware made of cast iron with a coating favorably differs from the usual one in that it does not need to be prepared before use. In such dishes, you can store products (if the opposite is not indicated on the label), the only thing - a pan with black enamel still need to be ignited. The operating rules are as follows:

- avoid overheating in order to avoid damage to the enamel;

- do not damage the enamel layer;

- do not use abrasive agents when washing;

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

In general, a cast-iron frying pan with a coating differs from its counterpart without enamel in that its service life will be somewhat 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 a dish.

Cast-iron frying pans for a long time remain faithful assistants to any cook - not without reason they say that even the taste of a dish changes if it is cooked in the right dishes.