Why do you need to calcinate? cast iron frying pan?
Cast iron is a porous material, and although the pores are hardly noticeable to the human eye, food particles can still get into them, which decompose over time, causing the release of bad smell, and to work surface everything starts to stick to the pan, and rust also appears. To avoid such problems, it is important to properly heat your cast iron frying pan before using it for the first time. In addition, manufacturers often lubricate cast iron frying pans machine oil, which is also eliminated by piercing.
How to properly season a cast iron frying pan?
For this procedure, we will need products that any housewife has in her kitchen - salt and vegetable oil.
- First, the frying pan needs to be thoroughly washed with a new sponge using detergent (by the way, this is the first and only time a detergent is used, then wash cast iron frying pan you just need hot water, in this case it is permissible to use metal scrapers for washing dishes).
- Then wipe the frying pan dry and pour salt about 1 cm high into it, keep it over medium heat, stirring the salt until it becomes brown tint(this takes about 30 minutes, the salt will absorb industrial grease, and an unpleasant odor may be released). Throw away the salt and wash the pan warm water and wipe dry again.
- Next, pour sunflower oil into the frying pan, and additionally heat a cast iron frying pan for another 20 minutes, drain the oil and repeat the procedure with the oil 2 more times, after which the cast iron frying pan is ready for use.
Caring for a cast iron frying pan is as follows: firstly, cast iron cookware is afraid of dampness, so store it in a dry place, also you cannot leave liquid in such cookware, otherwise it will start to rust. The bottom of the pan should always be oiled, so there is no need to drain it after each use. In some cases, when the frying pan is heavily soiled, it must be washed in hot water without using detergents, wipe dry, then lubricate the bottom and walls vegetable oil. The cast iron frying pan should be stored in this form until next use.
Demand for good old cast iron cookware has remained virtually unchanged in our high-tech times. This is due to its practicality and the excellent quality of the dishes prepared in it.
A cast iron frying pan has a number of advantages over its “sisters”, which have ultra-modern non-stick coatings.
Let's take a closer look at them:
- Cast iron is one of the oldest alloys used by people to make dishes. It does not contain unnecessary chemical impurities and is non-toxic when heated;
- It conducts heat poorly, but retains it well. Therefore, before cooking, the frying pan must be properly heated. But when it is already hot, the heat is transferred evenly to the products, so they do not lose juices, do not burn and acquire a unique taste. Cast iron products are ideal for preparing dishes that require long simmering;
- Cast iron is not afraid of overheating and is suitable for all types of stoves and ovens. It is durable and does not deform. Dishes made from it last for decades and easily restore their original appearance and non-stick properties;
- The surface of this alloy is not afraid of mechanical damage: you can use any tools when stirring dishes. It is also neutral to food acids;
- The more and more often you cook in such a pan, the better its frying properties;
- A cast iron grill pan with a textured bottom allows you to cook with virtually no fat.
The disadvantages include significant weight, the ability to rust, the requirement for something special, although easy care. You cannot store food in it and you need to create conditions to prevent rust, which will be discussed a little later. To feel less weight of cast iron, choose products with a comfortable handle. Even if dropped, the cast iron can easily break, so you need to be more careful with this.
How to use the pros and overcome the cons of a cast iron frying pan?
How to season a cast iron frying pan
Cast iron cookware is sold with technical lubricant to preserve its presentation and avoid corrosion. Therefore, before using it for the first time, you should wash it with detergent, pour table salt on the bottom of the frying pan and heat it on the stove or in the oven. In one hour. Then remove the salt, rinse and wipe the pan.
Before first use, a cast iron skillet should be coated with a layer of fat to create a natural non-stick coating that will also protect it from rust. To do this, lubricate the hot surface with vegetable oil using a brush, even from the outside.
Place the frying pan on the fire and heat for 60 minutes or even more. Cast iron has a porous structure; fat fills the pores and, when dried, forms a film. Experienced users recommend lubricating hard animal fats with lard, lard, etc. to create a denser, smoother non-stick surface. After this treatment, you should only wash the pan by hand, in hot water, avoiding aggressive detergents if possible.
After washing, the surface should be wiped and dried, preferably by heating it on the stove. It is best to store cast iron utensils in a well-ventilated place, perhaps in the oven. So it rusts less.
What to do if a cast iron frying pan burns?
The more often you use cast iron cookware, the better its surface performs. The dishes come out with a crispy crust and nothing burns.
Stuck food should be soaked with water and removed with a sponge. As a last resort, you can use a solution laundry soap. If you had to use a strong detergent or a metal scraper, you will have to repeat the application of the non-stick layer in the manner described above.
What to do if a cast iron frying pan starts to rust?
The appearance of traces of corrosion on the surface of cast iron cookware also signals that it is time to update the non-stick layer. First, remove the rust with a sponge (in difficult cases you can use sandpaper). Heat the frying pan as before the first use and saturate it with fat in the same way.
So you have to wash it off less often non-stick coating, get several frying pans: separately for cooking pancakes, separately for frying meat and fish, separately for vegetables and scrambled eggs.
How to clean your favorite cast iron frying pan from years of carbon deposits?
In many families, kitchen utensils from which generations have eaten are associated with cherished memories of ancestors, family holidays and the taste of traditional favorite dishes. Often dishes are inherited with traces of “work experience”. And it happens that you still don’t get around to washing a frying pan that’s not that old, but you use it frequently. But it’s not so difficult to give it a new life.
There are several ways to clean cast iron from years of carbon deposits:
- bake in the oven for 4-6 hours or using gas burner to the point where carbon deposits easily fall off at the touch of a knife;
- mechanically acting on the burnt layer with a metal brush, a drill with a metal attachment or a grinder;
- using chemical solutions that soften the hardened fat “coat”.
It will be best if you find the opportunity to carry out these procedures at outdoors, not in the apartment.
Because they are all accompanied by very unpleasant phenomena. With the first method, caustic and, of course, unhealthy smoke is released for quite a long time. In the second case - in different sides Dry soot particles fly out uncontrollably and get into all the cracks and cavities (including the eyes and nose). With the third, you will also have to boil chemical solutions, which is fraught with caustic fumes.
In any case, even outdoors, do not neglect protective equipment: wear gloves, a respirator and goggles.
Now a little about the composition of the chemical solution for softening carbon deposits. This solution can also be used for more delicate dishes, but not with Teflon coating - for cups, plates, knives, spoons, forks, pots, etc.
So, you will need:
- an ordinary piece of laundry soap;
- 200 ml stationery silicate glue;
- 500 g soda.
- grate the soap and pour it into a bucket of water in which the frying pan will be soaked;
- add glue and soda there;
- heat the mixture, stirring until the soap is completely dissolved;
- immerse the dishes in the solution;
- bring to a boil and “cook” over low heat for about 3 hours, adding water periodically.
If you decide to do these procedures in an apartment, do not forget to turn on the hood and open all the windows.
By purchasing new dishes made of cast iron, it is not recommended to cook on it right away. It is important to know how to heat a cast iron frying pan for its long and reliable service. I'll tell you how to do it.
The need for calcination is due to some features of cast iron cookware:
- A new cast iron frying pan is processed in production with special materials that protect the metal and give the cookware a marketable appearance. At the same time, the substances that act as a protective layer are not always safe, and sometimes emit a pungent odor when evaporating.
- It is necessary to heat a cast iron frying pan after purchase, since the protective industrial lubricant can ruin the taste of the prepared dishes.
- The properties of cast iron allow it to absorb substances with which the metal has been in contact over time. Microscopic food debris gets clogged into the pores, which spoils appearance, gives a specific color and smell. This may promote rust. To avoid this, you need to heat the cast iron frying pan.
- Calcination before first use will allow you to check the quality of your newly acquired utensils. Poor quality cookware may crack, become deformed, or bubble on the surface.
That is why the key to a long and reliable service of a vessel is its proper calcination.
At the first signs of deformation and damage to the surface of the frying pan, you should remove it from the heat and file a claim with the store where it was purchased. A decent seller will definitely refund its cost or replace the damaged item with an equivalent item.
There are three ways to treat a cast iron frying pan before first use:
- using vegetable oil;
- using salt;
- in the oven.
Each calcination method is effective in its own way, and combining several methods will achieve the best effect.
Salt treatment
Processing requires normal salt, preferably coarsely ground, you can also use rock salt:
| Image | Instructions |
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Step 1
Wash the container in warm water and soapy water or use detergent. Rinse thoroughly. |
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Step 2
Dry the washed cast iron skillet using a paper towel or regular kitchen towel. |
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Step 3
Place the pan over medium heat and wait until it warms up and the remaining droplets of water evaporate. |
| Step 4
Pour a layer of salt so that it completely covers the bottom and leave on the fire, stirring occasionally. |
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Step 5
It is likely that when the surface of the frying pan heats up, an unpleasant odor may appear, but do not be alarmed. You can tell that the process is coming to an end by the salt changing color: it will be yellowish-brown. |
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Step 6
When the salt turns yellow, it must be removed and the utensils must be rinsed with hot water, but without detergent. Then wipe dry. |
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Step 7
Grease the surface with oil and heat the pan again. |
Oil calcination
How to prepare a cast iron frying pan before first use? Using vegetable oil to solve this problem is very popular and effective:
| Image | Instructions |
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Step 1
Wash the frying pan you just purchased using dish soap. Wipe dry. |
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Step 2
Place the container on the stove and heat it for 3-5 minutes. |
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Step 3
Carefully pour in vegetable oil so that the bottom is completely hidden underneath (as in the photo). Leave for 20–30 minutes. |
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Step 4
Drain off the used oil, let the pan cool slightly and wipe it dry with a paper towel until all greasy marks are gone. |
To properly heat the vessel, it is advisable to use olive oil, but since its price is significantly higher than sunflower, its use is not prohibited.
Processing in the oven
How to prepare a new cast iron skillet for use in the oven? Yes, it’s very simple: just lubricate the entire inner surface clean the frying pan with oil and load it to simmer in a hot oven for an hour or two.
In this case, you need to place the dishes upside down, and place baking paper under it so that the oil drains.
By the way, ignite aluminum frying pan can be done in a similar way, as well as by the methods indicated above. It is important that the oil, after calcination, forms a special protective film that protects the surface of the cast iron product from rust and food particles.
Conclusion
Before first use, a cast iron frying pan must be calcined using high temperatures and oils. This will allow you to remove the industrial protective layer and reliably preserve the utensils for further use.
As you can see, there is nothing complicated in this process and you can easily repeat it yourself. The video in this article will clearly help you understand all the intricacies of the process. Questions and suggestions can be expressed in the comments.
A childhood memory that always brings a smile and warms the soul is a trip to visit grandma. The simplest dishes, fried new potatoes with dill or fragrant stacks of lacy pancakes, were worthy of all Michelin stars. Our material is addressed to everyone who wants to pamper their household with unique delicacies from the past.
Is it necessary to do this?
The manufacturer recommends calcining cast iron cookware. You should not ignore the advice - the alloy has a porous structure that absorbs microparticles of food. Soot forms, which is almost impossible to get rid of, and cooked dishes acquire a rancid smell.
Why heat a frying pan that is new and seemingly clean?
The purpose of the procedure is to create a natural non-stick coating.
To do this, you need to heat a frying pan with refined sunflower oil: When heated, the pores expand and absorb oil, which turns into a protective film after cooling.
First use
There are several reliable methods; let’s take a closer look at the most labor-intensive of them.
How to heat a cast iron frying pan before first use - step by step instructions:
- Problem 1: wash off technical dirt.
To prevent corrosion, the manufacturer coats the surface of the product with lubricant.
What to do: Before seasoning a new cast iron frying pan, rinse it thoroughly with hot water and detergent and wipe dry. If there is too much factory grease, first remove the layer with a soft cloth.
- Problem 2: Season a cast iron skillet with salt to remove factory residue.
What to do: pour a centimeter layer of salt, heat a cast-iron frying pan on the stove over medium heat for at least 30 minutes. Together with salt, a natural sorbent, traces of grease and a characteristic metallic taste will disappear.
By the way! Appeared specific aroma? Great, goal achieved.
Cool the container naturally, discard the salt, rinse and wipe dry.
Before burning the frying pan, pour vegetable oil onto the bottom and grease the sides.
- Task 3: create an organic film.
What to do: preheat the oven to 250 degrees, place a frying pan in it for 20-30 minutes. Theoretically, after cooling, the dishes are ready for use, but housewives are advised to repeat the procedure 2-3 times, replacing the oil with fresh one. Wipe with a dry cloth and use to prepare culinary masterpieces.
Attention! A product with plastic/wooden elements cannot be baked in the oven. Use a stove, increasing the firing time by at least 2 times.
Note: instead of vegetable oil, you can use lard or fat. 
Notes for busy housewives or how to heat a frying pan in a hurry
Interested in how to properly heat a cast iron frying pan? a quick fix? There are two simplified options.
First option
Step by step:
- Thoroughly remove grease using a metal scraper, a hard sponge and detergent.
- Dry with a towel.
- Soak up soft cloth oil, wipe the entire surface thoroughly.
- Place upside down in an oven preheated to 250 degrees.
- Fry for at least an hour, leave to cool in the oven.
Second option
- Fill a clean, dry frying pan with vegetable oil to half the height, fry in the oven for half an hour at a temperature of 250 degrees;.
- Cool, drain the oil, wash, wipe.
- Repeat steps again with fresh oil.
- Do not wash a cooled frying pan! Wipe with a clean cloth.
Attention! If calcination at home has deformed the kitchen utensils or cracks have appeared, return the product to the seller. High quality frying pan tested in production at temperatures several times higher than household stoves.
Video on how to sear a cast iron frying pan outdoors
See how easy it is to sear a cast iron frying pan outdoors:
Rules for using a cast iron frying pan
Housewives who were lucky enough to inherit an old cast-iron frying pan jealously guard their treasure from damage, preferring to care for kitchen utensils the old-fashioned way: without a dishwasher and household chemicals.
Simple operating rules will make cast iron cookware truly durable.
Required conditions:
- hand washing without the use of aggressive (especially acidic) chemicals;
- Baking soda will help remove burnt food particles;
- the main enemy of cast iron alloy is moisture, wipe dry every time;
- All internal parts must be coated with oil at all times. When storing the frying pan, grease it with an oiled cloth and wrap it in a clean towel;
- never leave food in cast iron cookware; prolonged contact will cause rust;
- To ensure that the pan is dry after washing, keep it on low heat for several minutes.
During use, the protective layer becomes even thicker and protects products from burning. Follow the simple recommendations for using your favorite so that you can pass it on to your grandchildren along with your culinary skills. Quality product will last for decades!
Important! An exception to the rule is an enamel-coated frying pan. Before using it for the first time, just grease it with oil and heat it over low heat for 20 minutes.
Every housewife has a cast iron frying pan in her kitchen, which is valuable for its quality and durability.
Cast iron cookware is used for frying and stewing foods, and the dishes in it turn out very tasty, stewed, and aromatic.
New cast iron cookware from the store must be thoroughly calcined. The calcination procedure should be done not only for a new frying pan, but also during the process of using dishes, for cleaning, for example.
Before seasoning a cast iron frying pan
Our ancestors used cast iron cookware. And they even attributed great heroic strength to the one who eats porridge from a cast iron pot.
After all, cast iron is safe material with a thick bottom and walls that heat up gradually and evenly, this allows you to not stir the dish so often. Cast iron is also scratch-resistant. The disadvantages include the weight of the dishes.
The choice of method depends on the preferences of the housewife herself, but any method will provide a sufficient protective layer on the surface of the pan and remove the production film.
Features of calcination on the stove
A cast iron frying pan can be heated on the stove, and the stove can be any type - electric, gas, all heat up easily.
Stages of calcining dishes on the stove
There are several main steps in the calcination procedure.
After such manipulations, the cast iron cookware is ready to be used for cooking.
As a rule, calcining a frying pan on the stove is used by most women because it is easy and convenient and takes little time. In this case, you need to constantly be present and monitor the entire process. If for some reason this is inconvenient, then you can pay attention to another effective option, which will help prepare cast iron cookware for use.
Calcining cast iron cookware in the oven
This method is liked by those who cannot constantly monitor the dishes on the stove due to lack of time.
Before starting this procedure, you need to wash the cast iron cookware well with regular dishwashing detergent, then wipe the walls and bottom of the water with a soft cloth.
You can wipe the dishes with a cloth soaked in vegetable oil.
After an hour, you need to turn off the oven, but do not remove the frying pan from there, but leave it there to cool. Once the pan has cooled, you can use it for cooking.
This is a longer method, but if you are very busy, it will suit you.
When else should you season cast iron cookware?
If there is soot
In the process of using cast iron cookware, carbon deposits may form on it due to burnt oil and fat, and they are already harmful for use in food.
In this case, calcination can help get rid of the harmful burnt layer.
Since ancient times, before preparing pancakes and pancakes, frying pans were heated so that old oil was removed from the surface and the dishes became clean, and you could cook your favorite dish.
If there is rust
There are situations when pans are partially covered with rust. You can clean rust from cast iron cookware with simple folk remedies.
To do this you need to prepare:
- cleaning powder,
- sandpaper,
- metal sponge,
- salt.
First, the cast-iron frying pan needs to be cleaned with Pemolux powder, then with a metal sponge, and finally walked over the surface with sandpaper. To prevent new rust from appearing, pour salt into the frying pan and heat it together over the fire.
Then sand again with sandpaper and rust preventative.
How to wash a cauldron
A cauldron is a very thick cast iron container that is used to cook delicious dishes over a fire. The cauldron is now sold in stores different sizes, and you can cook in them not only over an open fire, but also on a stove at home, this simplifies the washing process.
To clean a cast iron cauldron you will need:
- dishwashing detergents,
- sponge,
- brush,
- salt and soda.
If the cauldron small size
, you can wash it special means in the dishwasher. You must first remove any remaining food and place it in dishwasher in a special compartment.
Large cauldron, which you use for cooking over an open fire, will have to be cleaned both inside and out.
To clean a cast iron cauldron, use soda, salt, and an iron brush, because scratches will not appear on it.
To remove burnt food, you need to pour cleaning agent onto the bottom, add water and bring to a boil, and after 20-30 minutes you can easily remove dirt.
If you calcine cast iron cookware correctly and efficiently the first time, then in the future you will be able to cook delicious dishes in it. After all, the frying pan only gets better after heating and does not crack.
At the same time, do not forget to use such dishes correctly, and then they will serve you for many years.
