Density of cast iron and its advantages

The modern variety of assortment on counters with utensils is simply amazing. And yet, cast iron has not lost its popularity among ceramics, glass, non-stick coatings and other innovative problems. This dish was loved by our ancestors.

High density of cast iron allows cooking on it with maximum convenience. This material is universal: in such dishes cook, fry, stew, bake. It can be safely put in the oven, and directly on the fire, because even the most extreme temperatures cast iron without any problems. And, which is also very important, the kazan from this alloy keeps the heat very long. So even after turning off the cooker, your signature pilaf or meat and potatoes will be cooked automatically, acquiring tenderness and rich taste. And the dish left in the same pot for the evening will remain hot for a long time.

About such utensils as cast-iron cauldron, you can talk endlessly. Without this thing, it's hard to imagine eastern cuisine. In Kazan, the inhabitants of Central Asia cook and pilaf, and shurpa, and porridge, and vegetables with lamb. They have large families, and therefore, Kazan should contain food for many people. True, this dish is not cheap. But if we take into account that a real quality Kazan will last for several generations, it does not bother him, then the costs justify themselves.

Experienced connoisseurs of cast-iron dishes say that this unique material, like good wine, only gets better over the years. But this does not mean that he does not need proper care. True, the high density of cast iron and practicality reduce it to a minimum.

Immediately after buying a new dish from this alloy, pay attention to its coverage. Usually it is a wax or other similar protective agent. It is easy to wash off with a sponge and warm soapy water. But in the future when cleaning pig iron soap is better not to use.

Have you decided to cook your first dish in a new dish? It does not matter, in the oven, on the stove or on the fire, there will be cast iron, its density will withstand any temperatures. The main thing is that the first dish in the new cauldron should be as fat as possible. Mistresses for sure zahahayut and say that after that laundering of cast iron will turn into hard labor. Not at all. First, with a damp cloth or sponge, without detergent, we remove the remnants of food. Then just rinse the cauldron with clean water and carefully wipe it with a dry cloth. But what to do is not recommended, it is to pour cast iron with water for several hours, so that the remnants of food can be washed easier. This breaks down the protective layer, and the density of the cast iron can change. So it's best to wash the dishes right after the whole dish is eaten. If the old cast-iron pot is inherited from your grandmother, and there is practically no natural protective coating on it, do not worry - you can restore it. Simply grease the dishes with vegetable oil (it will take quite a bit) and put in a preheated oven for about half an hour. Then let the kettle cool. Be careful - do not burn yourself!

A few words about the structure of cast iron. This alloy, although firm, but rather fragile and subject to the influence of a sharp change in temperature. This should be remembered and in no case should not pour the hot cauldron with cold water. Density of cast iron from this will suffer, and on its surface may form microcracks, which then will increase.

In a word, with minimal care, cast-iron dishes by faith and truth will serve you more than a dozen years, and the dishes cooked in it will eventually only get better and tastier.