How to make a cast iron frying pan with salt
The dishes require delicate care, as any experienced housewife knows. Nekapriznye and easy to use kitchen tools - a rarity, and most of them do not allow you to get the desired culinary effect. Cast-iron frying pans show the opposite example. They rightly enjoy considerable popularity among cooks, but they are also very demanding in serving dishes. Compliance with the rules of care provides convenience in the cooking process, allowing you to diversify the menu, giving dishes the best gastronomic properties. Those who want to succeed in culinary business, you need to know how to roast a cast-iron frying pan and other products from this metal.
Why do I need to fry a frying pan?
The procedure for calcination is conditioned by several aspects. First, it removes the surface of the kitchen implements from the traces of industrial protection. Before the release of products to the market, manufacturers process products with special lubricants that protect them from harmful effects. Understanding how to correctly ignite a new cast-iron frying pan will allow the product to provide chemical safety. Secondly, the calcination provides the dishes with optimum characteristics for later use. In particular, frying pans are endowed with non-stick qualities and protection from corrosive processes.
Traditions of calcination
In Russia, this measure of care came from Central Asia. In many ways, understanding how to properly burn a cast-iron frying pan came from Kyrgyzstan. As the "activating" the cleaning of the product, salt, as well as goose and fatty fat, were used. This combination provided a good effect and contributed to improving the characteristics of the device. By the way, Asian cuisine assumes very tough conditions for cooking and, consequently, the exploitation of dishes. This is the reason for the development of appropriate methods for servicing the frying pans.
Modern recipes for calcination
Today, the answer to the question of how to roast a cast-iron frying pan is largely related to classical technology. At the same time, the range of products used during calcination is quite wide and does not require any serious investments. It can be salt, and the most common, as well as one of the common in Russia oils - usually chosen vegetable, but there may be others. Noted goose fat, of course, can be the best option, but it is not easy to buy it on the market.
Modern housewives usually face the need for calcination immediately after purchasing a frying pan. It can not be cooked on it, since the coating "from the factory" requires not only thorough washing, but also cleaning with a disinfectant effect - at this stage it is worth turning to the question of how to roast a new cast-iron frying pan and bring it into the proper kind for cooking.
Where it is better to ignite?
The procedure itself does not require special preparation, however, it is worthwhile to think about the place and conditions for its implementation. We must be prepared for the fact that during the calcination smoke is formed, and in such volumes that neighbors can think about the fire that has arisen. For this reason, it is better to organize this event in the open air. Many will have the question "how". You can burn a cast-iron frying pan in the open air at the stake. This is a good option if it is planned to process a large model - also the kazans are effectively exposed to thermal and hydrochloric effects from different directions. In the kitchen, especially small, such tasks become more complicated, bringing a lot of trouble.
If the frying pan is small or there is no possibility to carry out the operation outside the kitchen, then the maximum ventilation should be ensured. The smoke extraction methods will also allow you to adjust the procedure and help determine how to calcine a cast-iron frying pan in specific conditions. When everything is provided, you can prepare the object itself and the necessary products.
The procedure for calcination
It begins with a preliminary cleaning of the frying pan. It must be washed and dried. Then it is put on the fire and slowly warmed up. It is possible to add salt when the dishes have found the optimum temperature for frying - as a rule, a coating 1-2 cm in height is formed. The secret of how correctly to ignite a cast-iron frying pan lies in the uniform distribution of the crystals over the entire surface. Add heating temperature is not necessary, because thermal processes must be systematic and deep. Salt has the necessary properties, allowing to penetrate into the pores of cast iron and eliminate harmful substances.
During the procedure, stir the salt. Do not forget about the edges of the pan, which must also be burned. If deep dishes are used, it is necessary to anticipate the possibility of its installation on the side in advance. At this stage, the question arises of how much to ignite a cast-iron frying pan and how to complete this process. By time it takes no more than 20 minutes. For small models, 10 minutes are enough. and thick specimens and kazan, respectively, require more time. There is another way of counting, which provides an indication of the color of the salt. Finding a darker shade, it signals that the work is done and you can stop processing. Used salt is thrown away, and the frying pan is washed and dried.
What kind of frying pans do you need to burn?
Cast iron dishes are available to buyers in two versions - after special treatment and without it. For all representatives of the second category, the answer to the question of how to heat the cast-iron pan with salt is relevant, since they are not prepared for use. It is more complicated with enamelled pans and models with a factory non-stick coating. As a rule, they already have certain protective properties and are more prepared for the processes of cooking. Nevertheless, to insure, it is recommended to thoroughly rinse new dishes and perform calcination with oil. Harm will not bring these operations, but a useful result will be provided.
Formation of a protective layer
The use of salt ends here, but for greater effect it is worthwhile to perform another part of the calcination - using oil. It is advisable to use a refined product for this purpose in order to initially reduce the amount of smoke. In the description of the procedure for how to heat a cast-iron pan with salt, it is important to distribute a loose cleaner. The heated surface is filled over the entire area and slowly continues to heat up. The duration of such heating is 10-15 minutes. If in the first case the cleaning effect was important, then now the kitchen tool should get a protective coating.
The main quality that is achieved at this stage is non-sticking. It is even compared with the Teflon layer, but this is not entirely fair. The fact is that polytetrafluoroethylene (Teflon) by definition does not enter into reactions that promote the processes of burning. Calcined cast iron, in turn, only facilitates the lagging of products from its surface, which, however, is important.
Having found out how to ignite a cast-iron frying pan before the first use, it is worth mentioning the old ones. They will not be relieved of the factory grease, but if the dishes have not been used for a long time or have been poorly cleaned, the heat treatment with salt will not be superfluous either.
More about the rules of operation
Calcination itself is a useful operation to care for cast-iron frying pans. However, there are a number of other operating rules that will increase the usability of this dish, and also make cooking products safer and safer. Frying pans of cast iron do not tolerate moisture, so they should be carefully wiped and dried after use. However, if after cooking remains fat or oil, then it should not be poured - such coatings have a beneficial effect on the pores of the cast iron surface, creating a protective layer.