Kazan - a handy utensil for cooking pilaf, stewed meat, azu, other dishes. It can be cooked on the stove, in the oven, on the fire. There are some important rules for handling of utensils. Each of them is worth to say more.
If you bought a new iron cauldron, do not rush to cook it immediately.
Content
- 1 Why burn a new cauldron
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2 Rules scalding cauldron before the first cooking
- 2.1 cast iron
- 2.2 aluminum
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3 Where you can prepare a cauldron for first use
- 3.1 at the stake
- 3.2 At home,
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4 What methods can be properly burn cauldron
- 4.1 From table salt
- 4.2 oil Treatment
- 4.3 Roasting in the oven
- 4.4 On an open fire
- 5 Features of preparation of aluminum cauldron before using for the first time
- 6 Proper treatment after calcination
- 7 How to check the calcined cauldron
- 8 Recommendations for care
- 9 VIDEO: How to burn the new cast-iron cauldron.
Why burn a new cauldron
On the assembly line utensils coming in the form of a commodity, but to cook it should not be. Large kettles are made by casting, special forms lubricated mixture to the hot metal will not stick. Before sending the dishes treated again coated with a protective layer which saves the porous cast iron and duralumin from corrosion damage.
Proper preparation of dishes to use and its treatment can help avoid many problems with it in the future.
Grease is not a food, so after buying it from the need to get rid of. Make it with soap, brushes and the hot water will not work. Porous metal components deeply absorb varnishing.
Important! It is not necessary to wash the porous molding with aggressive detergents. Chemistry zasyadet deeply into the pores, will be released in the cooking process. Food will tasteless.
Rules scalding cauldron before the first cooking
Food molding calcined to factory burnt grease. It turns into smoke and soot, which can be removed with hot water and soap. firing procedure proved iron before the first cooking long, unpleasant: smoke produced fairly well, it does not smell of roses. Aluminum is processed faster when working with it is necessary to consider some nuances. It has proved especially baking.
Food turns out much tastier and more fragrant, as such dishes free of lubrication and technical upgrade goes through the protective coating oil.
Note! Some manufacturers cauldrons with a black non-stick coating. This thin layer of solid enamel. She was not oily to the touch, while rubbing the new dishes on a napkin is not spots. If you pour water on it does not appear iridescence.
cast iron
Cast iron products are very heavy. Casting made with thick walls, thanks to their products languish and not boiled or fried. Handle iron needed care. When the metal can is accidentally dropped to crack, the alloy belongs to the category brittle. Below is a detailed instruction how to burn the new cast-iron cauldron over a fire in the home, which is needed for this.
Without proper treatment, food cooked in a cauldron, will simply inedible and smelled bad, and generally cooking will become impossible.
Note! Cast iron is not afraid of temperature contrast. Previously, iron pots fired in winter, they were thrown out of the fire in the snow, and then wiped dry again put on fire. The procedure was repeated several times.
aluminum
Aluminum alloy rather duralumin casting valued for its low specific gravity. But metal is one feature: the uneven heating are formed in the internal stresses can deform the cauldron, if roasting at high heat to produce.
If you want to preserve the roundness and flatness of the bottom wall, the metal should be warmed slowly and gradually.
Incidentally, the thermal conductivity of aluminum is higher than that of iron. Food in the aluminum cauldron cools faster, not as flavorful.
Cast aluminum increasingly choosing outdoor enthusiasts, prepare it in nature.
Where you can prepare a cauldron for first use
Places to calcine the molten metal, a lot.
Cast iron is heated:
- in the garage or yard using a blowtorch;
- at stake, it is diluted in nature;
- grill, have to constantly throw embers
- Russian furnace;
- home plate (gas or electric);
- in the oven.
Cooking utensils first necessary to wash with warm water and any detergent and then burn.
Each holder of dishes to choose sites for training proved its discretion.
at the stake
Koster bred low. To set the cauldron make the stand of stone or brick. If there is a BBQ at the cottage, you can take advantage of it.
The main thing that was exactly utensils securely.
At home,
Kazan mounted on burner plate or, if not very large utensils are placed in the oven. You have to be prepared for the fact that the entire kitchen textiles have to be washed, it is greatly propahnet fumes. It is better to remove at once:
- potted plants;
- upholstered furniture (Area);
- curtains;
- napkins;
- extra towels,
- aprons;
- dekor from natural materials;
- tack textile.
At home it looks better not burn, but if there is no other way, it is necessary to ensure a constant indoor air flow.
It is necessary to keep only the most necessary.
The kitchen door must be tightly closed, need good ventilation. Calcined utensils have a couple of hours, at least.
It is important to open all the windows wide open and turn on the hood.
Note! If the kitchen is no ventilation, not worth watching and firing in the apartment. Persistent smell flood the entire apartment, will be held the week.
What methods can be properly burn cauldron
In the history of Chugunkov nothing new has been invented. Cast iron kettle is calcined aluminum using salt, and a vegetable oil. The first component retains heat well, to absorb all the excess. The second - lacquer forms a non-stick film.
There are several kinds of calcination, it is possible to choose the most appropriate and prepare their cooking utensils.
Note! If the kettle comes with the pan-cover, it is also necessary to handle. For the usual round cover enough salt or dry processing.
From table salt
- Kazan set on the largest burner.
- To a height of 3 cm was filled with coarse salt, uniformly distributed on its walls.
- They include fire, waiting for a whiff of smoke.
- Utensils withstand the fire to 30 minutes.
- Sol periodically stir it will darken each time (soak factory lubricant).
- Leave the kettle on the stove to cool down gradually.
- Pour dirty salt.
- Wash the internal walls of warm water and soap or mustard powder.
Salt sprinkled on the bottom of the basin and put the kettle on a hot stove or a fire.
Important! Kazan is not yet ready for cooking, it does not have a protective oily film. Such iron quickly rust, will absorb odors, it starts to smell unpleasantly. On establishment of the non-stick layer is described below.
oil Treatment
It proved to require from 300 to 700 ml of oil depending on the volume. It should cover the bottom of at least 2 cm. During roasting pot constantly turn to oil bathed all the walls. Treatment is carried out on a small fire, so that the oil is not broke, do not strongly chadilo. Just in case you need to keep a fire extinguisher near. Oil on the fire stand 40-50 minutes depending on size. Large cauldron burn longer.
After this procedure, all remnants of the content is poured and rubbed the bottom of the container with a paper towel.
Important! Holding the Chugunin conventional towel winding it on the arm several times. Tack-mitten for hot iron is not suitable, too thin. Synthetics immediately melted.
After the oil has cooled, it is poured into a sewer or hydroprotective used to impregnate wood. The food is dangerous to consume oil, it is almost a drying oil. After processing oil kettle pour boiling water, wiped dry. It is possible to cook!
Thanks to him, the food will not be burnt to the bottom of the cauldron.
Roasting in the oven
In a preheated 180 degree oven kettle stand an hour, while from the slots no longer trickle bluish smoke, visible through the glass will be a cauldron. The oven is better to periodically open or include blowing mode, if available. Get hot dishes is not necessary, it is better to wait until completely cool. Then the kettle cooled, washed with soap and water. Dry roasting - only the first phase of the iron.
will create a film of oil before cooking on a metal surface is necessary.
On an open fire
In a fire, blowtorch (it is used as a burner), the grill, oven dry firing is carried out without the use of salt and oil. Kazan is constantly turning over the fire. Where industrial grease burns, dishes becomes grayish, lighter. After all the walls and bottom will be self-colored, take off the dishes with a bonfire on grass or snow. After this seemed like a good wash. Before cooking it is calcined again, periodically lubricating oil.
The procedure was repeated 5 times until a dense non-stick coating.
Features of preparation of aluminum cauldron before using for the first time
Cast duralumin physical properties inferior to the traditional cast iron. Pots can be easily damaged, bad holds heat. But aluminum has an indisputable advantage - low weight. Miniature hostess difficult to hold the cast iron kettle with food, it is better to give aluminum.
The second plus - duralumin can be placed in the dishwasher.
The process of preparing an aluminum casting to cooking differs little from iron firing. The main differences.
- Aluminum can not overheat, become rounded bottom and wall - oval.
- For better use of raw fire wood, they have lower combustion temperature.
- For the preparation of aluminum cookware requires 1/3 less time.
- Not recommended dry calcination, use salt or oil.
- Thermal shock (sharp temperature contrast) for dural undesirable.
As soon as the firing end, free aluminum will not get into the food and do not enter into a chemical reaction with any product during cooking.
Proper treatment after calcination
Preparation any molded utensils for cooking terminates after formation on the inner surface of a shiny film acting as the non-stick coating.
She tightly seals the pores in the metal, protects against moisture.
The process of preparing an oil cauldron for first use:
- Dry utensils inside richly oiled. External stains removed with a cloth or paper towels.
- Put a greased bowl in the oven or on fire.
- Waiting when the oil begins to smoke.
- Transfer molding on the stand, allow to cool slightly.
- Snuff paper or textiles.
- Again smeared walls, put bake.
The procedure is performed up to 5 times.
Thereafter, the metal can not be cleaned with detergents, pour enough boiling water and wiped.
How to check the calcined cauldron
Color of the metal to be complete, without haze. When the natural protective layer is uneven, light is reflected differently.
True gourmets know that for cooking the most delicious food needs cauldron.
The well-prepared dishes are no traces of rust. Control test:
- moisten the cloth with oil;
- wipe the edge of the bottom.
If the paper is dark traces, all right. If there is fine brown patina, it is necessary to carry out the oil firing again. At meal in a pot is bad taste, the food begins to be burnt.
During calcination it proved to be carefully monitored.
Aluminum special inspection is required. For him, the main test - whether a deposit is formed on the walls. It should not be.
Recommendations for care
- Kazan for prolonged storage wrap parchment or cloth.
- Keep the dishes better sideways to avoid the formation of dew under the bottom;
- After each cooking utensils are washed without using aggressive chemicals.
On hot iron walls of the oil must get into the pores of the metal and remain there in the form of a thin film.
Important! Removes impurities from the iron better than soda or dry mustard. Ready is also nice. Instead of using large abrasive salt. If the food is scorched, the kettle is filled with warm water, add a little soda and salt (1 tbsp. spoon per liter of water).
Over time, the protective oily layer on the metal breaks. Dishes have to burn again. It is recommended to do at least once a year.
On a non-stick aluminum protection is reduced, if the food is heavily burnt.
Despite the wide variety of pans, saucepans made of ceramic, stainless steel alloys, the good old casting is still in vogue. Not to engage in the preparation of dishes for cooking, you can buy a cast iron or aluminum kettle with enamel, ceramic or non-stick coating.
Pilaf in a dish will turn out excellent!
