Non-stick cookware practically replaced with cast-iron kitchen pan. But, according to the scientists, this coating does harm to human health. Cast iron has its advantages: it is able to withstand high temperatures, it is much more difficult to scratch. However, such dishes are very heavy and it is necessary to take care to keep it from rusting and does not react with food. The utensils you need to be sure to temper, otherwise it will be permanently burnt food. But in fact, properly care for iron Kazan and the frying pan is not that difficult.
Content
- The advantages of cast iron products
- Processing new dishes
- Removal of sludge and fat
- Other recommendations for care
The advantages of cast iron products
Cast iron has a porous structure and eventually able to acquire additional protective properties. Many cooks believe that cooked in cast iron cookware food is more usefulSince there is an increase in the iron content, necessary for the body. Cast iron is not afraid of acid, so in this dish even stewed vegetables in lemon juice, without fear that it will be damaged.
Iron rather slowly heated and slowly cools also has a small thermal conductivity, whereby the food is cooked evenly. Cast iron cookware is ideal for those dishes that require long-term heat treatment.
Processing new dishes
A new pan or kettle without additional coating should be prepared for use. To the inside walls of the product has not arisen a deposit, you must impart non-stick properties. To this end, the pan before the first application should be lubricated with a thin layer of sunflower oil. Outside, it is lubricated only the first time such a procedure and in the future will no longer conduct.
Once the product is lubricated, it should be put upside down into the oven and in this state, the pan must be as long until completely disappear smoke. Then lubricate the dishes and give it time to cool down.
The next way - it calcining using saltAnd he is considered the best and reliable. Its essence lies in the fact that the hot pan poured salt and a half hours, it was calcined, stirring constantly. Then pour salt, pot washed with warm water, wiped with dry cloth and the lubricated surface a piece of fat or margarine.
Removal of sludge and fat
Caring for a cast-iron frying pan or Kazan involves their proper clearance. This should be done immediately after use - so clean them will be much easier. Get rid of the food waste can be with a sponge, after which the dishes are washed with hot water.
Prohibited wash the kettle or pan in the dishwasher with detergent, which can damage the iron. Hardened food recommended remove salt and vinegar. To this end, the bottom of the product is poured into a small amount of vinegar and add a few tablespoons of salt. Then the pan or kettle is filled with water, put on the stove, and as soon as the water boils, add a few tablespoons of baking soda.
Once the water has evaporated, the dishes are washed thoroughly in hot water. But you must be careful, because the resulting steam can cause severe burns.
You can also burn baked-on food. To this increase in oven temperature to 260 degrees and leave it on the pan or kettle hour. As a result, the food turns to ash and can be easily clean off. But if you use this method, you will need to reapply the product on a protective layer, because it is completely burnt out.
Other recommendations for care
Even so enduring and time-tested cast iron pans require special care. For example, it is undesirable to use for stirring food in a cast iron pot, metal knives and spoons. Such objects can damage the protective film.
Cooking food in cast iron cookware can be Only in vegetable oil. It is forbidden to use for these purposes:
- salty bacon;
- margarine;
- butter.
Prohibited drop kettle or pan made of cast iron, because they can break. Not worth the cast-iron cauldron during storage cover with a lid - it should be stored separately. Pan or kettle must be thoroughly dried after washing. If this is not done, then left wet spots can lead to rust. To get rid of it, the dishes need to be ignited again, brushing the surface with vegetable oil or by pouring salt on the bottom.
Following the procedure pan or kettle wiped with a dry towel. Keep iron products needed in a dry place, avoiding moisture on them from the other dishes.
Thus, cast iron cookware is considered ideal for the preparation of many dishes, which are obtained in her very tasty and healthy. But these products need to be properly looked after. Only in this case, the pan or kettle can last a lifetime and to them nothing is burnt.
