Cast-iron utensils are very popular among the populationdue to its durability, natural non-stick properties and the ability to retain heat. However, cast iron has several drawbacks. Unlike the modern aluminum counterparts with Teflon coating, the cast iron frying pan fries. What to do in case of such a trouble? Polishing with a soft abrasive allows you to remove rust, and firing - to create a protective coating.
Abrasive Washcloth
The cast iron frying pan fry inside, what should I do?You can try to fix the situation with a small sponge, for the manufacture of which was used steel or copper wire. Will not be superfluous and non-metallic abrasives. If you can not cope with rust the first time, you should add water and a mild dishwashing detergent, and then try rubbing the pan again.
Many housewives begin to worry if it rustsCast-iron pan. What to do? Why can not conventional means be used to clean other kitchen utensils made of other metals? The reason lies in the fact that such actions can destroy the surface protective layer, the formation of which took many years. The presence of rust indicates that the integrity of this coating has already been violated, and only the appropriate firing can restore it.
Baking soda
The cast iron frying pan - what should I do? In the case of a rust of light rust, you can turn to a soft abrasive product available in every kitchen - baking soda.
The procedure is as follows:The cleaner should be mixed with a little water to get a thick mass, and then take a rag and carefully rub the places on which rust formed. Several similar procedures should lead to the desired result.
Salt
How to remove rust from a cast iron frying pan?The combination of salt and water is another good option for preparing an abrasive mixture. The essence of this method is almost completely analogous to the previous one: salt mixed with water is rubbed into each area affected by rust.
The salt is somewhat larger and harder than baking soda, and consequently the stiffness of the resulting paste also increases.
How to eliminate old rust?
If simple abrasives can notto deal with rust, you should seek help from hard chemical cleaners. They usually include hydrochloric acid, which can turn rust into a damp powder.
Important!HCl is a strong acid, so use it with extreme caution to avoid chemical burns. To protect open areas of the body is recommended to use: gloves, a shirt with long sleeves and goggles. Work can only be done in a well-ventilated area and avoid the inhalation of fumes. The effect of strong acids is especially dangerous for a person suffering from any lung disease or bronchial asthma.
On the rules of care for a cast-iron frying pan
Very often, women are faced with the rusting of a cast-iron frying pan. The reasons for this lie in the failure to observe the basic rules of care.
On the surface of this cooking appliance there isa lot of microscopic pores, the cause of which are air bubbles, formed when the cast iron cools. This is the most vulnerable place of any cast-iron frying pan, therefore, if the surface is not coated with grease, the appearance of rust is guaranteed.
You can correct the situation with the help of an ordinaryvegetable oil and high temperatures. Strong heating will result in charring and the formation of a solid protective coating that will prevent food from burning and rust, and also eliminate the need to constantly clean the frying pan.
You just need to lubricate the surface with vegetable oil, and then put the frying pan in the oven for at least 1 hour. The temperature regime is not less than 180 degrees.
So, why does a cast-iron frying pan rust?Because the protective coating has deteriorated. After reconstitution, it is not recommended to use fats that include salt (butter, lard or margarine). Naturally, to clean the cast-iron frying pan covered with a protective layer, metal scourers and abrasive cleaning agents can not be used.
The procedure for heating a cast-iron frying pan
As a rule, cast-iron dishes are allowed tosale only if it has a technical lubricant - this is done in order to preserve the appearance and avoid corrosion. Therefore, before you start using, you should thoroughly wash the product with some kind of detergent.
The cast iron frying pan - what should I do?Immediately after the first wash, cover the bottom with table salt and bake it on the stove or in the oven for at least 1 hour. Then the frying pan should be rinsed and thoroughly wiped. Before you cook any food in it, it is recommended to lubricate it with a layer of fat that will serve not just a natural non-stick coating, but also protect the dishes from corrosion.
According to users with experience, cast ironfrying pans should be greased with a solid animal fat - fat or smaltz, as this makes it possible to create a denser and smoother non-stick surface. For washing dishes, use only the manual method, hot water, and avoid the presence of any aggressive detergent. To store cast-iron utensils you need to choose a well-ventilated place, for example, an oven.
Prevention of rust and removal of perennial deposits
The cast iron frying pan - what should I do?Corrosion can be a signal to the fact that it's time to think about the non-stick layer (the method of its manufacture was described above). And that the coating is not washed off too often, it is recommended to have several pans: for pancakes, for meat and fish, for fried eggs and vegetables.
Many families store kitchen utensils from which their parents or even grandfathers ate, as it reminds them of a family holiday or the taste of a traditional favorite dish.
But often the inheritance is not onlydishes, but also traces of her "work experience". And it happens that not so old, but often used frying pan is not subject to thorough washing. Remove perennial carbon deposits from the cast iron surface by using one of the following methods:
- prolonged baking in the oven until the deposit begins to fall off from the knife's touch;
- mechanical removal of the burnt layer by means of a metal brush, a drill with a suitable nozzle or a grinding machine;
- The use of a chemical solution that softens the hardened fat "coat".
Procedures for removing perennial carbon deposits are bettereverything is done on the street, as this causes such unpleasant phenomena as acrid smoke, scatter of dry carbon particles, and dangerous vapors when boiling a chemical solution.
