Cast-iron frying pan - preparation and operation

Cast iron frying pans are one of the most tested andancient items of kitchen utensils. Dishes made of cast iron can be used for an unusually long time, in fact it can be handed 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 twobasic 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. With the second kind it 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 uncoated frying pan - preparation and use

So, if you bought a frying pan without cover,the first thing to do is get rid of engine oil. To do this, carefully 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 for a cast iron frying pan without coating to last a long time, 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 from cast iron with a coating favorably differsfrom the usual in that it does not need to be prepared before use. In such dishes it is possible to store products (if the opposite is not indicated on the label), the only thing - pan with black enamel all the same 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 coatingdiffers from its analogue 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.