Utensils made of cast iron: recommendations for selection and care

Today in any specialized store you can buy a variety of non-stick, aluminum and enamel pots, kettles and pans. However, despite such diversity, many housewives still use cast-iron dishes. This sturdy but heavy utensils has only recently been considered a relic of the Soviet era, but today it has regained its former popularity. After reading this article, you will find out what maintenance requires utensils made of cast iron and how to choose such products correctly.

Advantages of this material

Products from this heavy metal are characterized by increased heat resistance. They are able to withstand high temperatures and retain heat for a long time. Kitchen utensils made of cast iron are ideal for baking meat. It can be safely placed in a preheated oven, without worrying that it will burst.

This material is chemically inert. It is resistant to corrosive acid and alkaline environment. Consequently, it will not react with the food cooked in cast-iron dishes.

Such utensils are considered universal. It is used with equal success both on open fire and in the oven. Cooked in her dishes are distinguished by their special taste qualities. Strong and durable utensils made of cast iron can be transferred from generation to generation.

Are there any shortcomings?

Like any other material, cast iron has several disadvantages. The most important of these is the comparatively large weight of products. In addition, the dishes made from it are susceptible to corrosion. Therefore, it requires special care. Due to improper operation, rust may appear on the surface of pots and pans. In addition, even the best cookware made of cast iron is able to absorb certain food flavors and transfer them to other products being prepared in it.

What to look for when buying?

On the shelves of modern stores a huge assortment of pots and pans is presented. In order to choose really high-quality products among the variety represented, it is necessary to pay attention to several important criteria. First of all, you need to check how much you liked the dishes from the cast iron. Manufacturers began to produce lightweight versions of similar products, but it is still desirable to give preference to heavy frying pans. The more massive they are, the longer they will last.

Also it is necessary to consider the purposes for which the product is purchased. So, for cooking pancakes, a small frying pan with low sides is ideal. If you plan to cook in it food for a large family, it is better to stop the choice on the option with high beads.

It is desirable that the dishes made of cast iron should be equipped with a lid, under which it is convenient to cook all kinds of dishes. Otherwise, the fatty juice will be sprayed throughout the kitchen, and you will often have to wash the stove. No less attention is required and the handle of the product. Well, if it will be removable. But even better to get a dish with cast iron handles-ears, not deformed under the influence of high temperatures.

How to prepare the product for operation?

Before first use, the cast iron should be pre-treated. It is necessary to clear it of traces of engine oil. First of all, it should be washed in hot water using a detergent. After that, the pan should be poured in the usual salt and calcined for 40-60 minutes. This can be done both on the stove and in the oven, heated to 175-200 degrees. These simple manipulations will eliminate unpleasant odors.

Then the surface of the frying pan should be greased with vegetable oil and again calcined, this time for half an hour. As a result of this simple action, a kind of protective layer is formed, which has a slight non-stick effect and prevents corrosion.

How to take care of cast-iron dishes?

Kitchen utensils made of this material are susceptible to corrosion. To extend the period of its operation, it is necessary to observe a few simple rules. We must not forget that such dishes are not suitable for long-term storage of food. Cooked dishes should be transferred to other containers or containers.

It is forbidden to wash cast-iron dishes with the use of abrasive agents that destroy the resulting non-stick coating. Do not store wet frying pans. After each washing, they need to be dried thoroughly. To do this, it is recommended to put the dishes on fire until the moisture evaporates completely.

Keep cast iron pots and pans preferably in a dry, well-ventilated place. If, for some reason, the dishes start to rust, it can be restored. This is a fairly simple procedure, which does not require special skills and means. To remove the formed rust, you can use an abrasive. In simple cases, a usual sponge intended for washing dishes is sufficient for the restoration of cast iron, sandpaper is suitable in more complex situations. After this, the product must be thoroughly washed under hot water and calcined for half an hour.

Dishes made of cast iron: reviews

Mistresses who use such products, note that the food cooked in them acquires special taste qualities. In addition, cast-iron frying pans and kazanoks are highly durable and can last for several decades. In some families, they are passed from grandmothers to granddaughters.