Aluminum pan: calcination and cleaning. What to do with a new frying pan? Preparing an Aluminum Frying Pan

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Installation

A cast iron frying pan is required element kitchen of any housewife who primarily pays attention to durability and high quality kitchen utensils. Using such cookware you can prepare extremely tasty stewed and fried dishes. True, when buying a new piece of kitchen utensil, you need to know exactly how to heat cast iron frying pan so that the item pleases its owner for as long as possible.

Why bake a frying pan?

When you first experience using such utensils, the information that you need to heat cast iron pans looks quite strange and causes confusion among many housewives. But cast iron pans Russian production, like similar dishes brought from another country, you need to heat them, and it’s very easy to do. Even a beginner can easily cope with such a process, having understood the main nuances.

But you shouldn’t abandon the procedure, because it is very important for further high-quality food preparation.

What tasks does calcination perform?

Calcination must be carried out to perform the following tasks:

Preparing the frying pan for use. There is a certain production procedure that every factory carefully follows. And it lies in the fact that new cookware (especially cast iron) is coated with a special protective lubricant, which serves to protect the utensils, but at the same time has enough bad smell. Incorrect calcination or lack thereof will ultimately affect the quality of food that will be cooked in this cookware.
Checking the quality of newly purchased dishes. It happens that a new cast iron frying pan becomes covered with cracks when heated, or various kinds of deformations begin to appear. Only low-quality dishes behave this way, which you can immediately safely take to the store where it was purchased. The reason for the return is a manufacturing defect. In 100% of cases, a seller who values his reputation will either exchange the dishes or return the money.
Creation of a protective layer. Provided that they are used the right ways After calcination, a protective layer appears on the surface of a brand new cast iron frying pan. Since cast iron is a porous material, food debris can easily get into its microscopic pores, which begin to decompose over time. In this regard, an unpleasant odor begins to appear, food begins to stick during cooking, and sometimes rust may even appear on the surface. Therefore, additional protection will not hurt at all.

Basic methods of heating a frying pan

Information on how to heat a cast-iron frying pan is passed down from generation to generation through the female line in many Russian families. And the knowledge that was used at the very beginning of the 20th century is more relevant than ever today.

There are many different and effective methods, but the most popular are:

salt,
oil.

Each of these methods correct use will show excellent result, guarantees long work dishes and quality cooking food. Provided that the purchased utensils meet all the requirements in this area.

Calcination using salt

Our ancestors knew how to heat a frying pan with salt. A product such as salt has been known for a long time, and therefore its use not only in nutrition was found several centuries ago. That is why the process is simple, and even an inexperienced housewife can cope with it.

To work, you will need rock salt, which can be easily purchased at any store. It needs to be poured onto the bottom of the pan. The thickness of the salt layer is approximately 1 centimeter. The bottom must be completely closed. It is worth putting the frying pan on the fire and waiting for the salt to warm up thoroughly. It is this state of rock salt that allows it to perfectly absorb foreign substances, eliminating unpleasant odors from dishes.

Before calcining a cast-iron frying pan on the stove using salt, you need to be prepared for the fact that the kitchen will be filled with quite unpleasant odors. However, this process is natural and, unfortunately, cannot be avoided. The calcination time ranges from 10-20 minutes. Important factors that affect time:

fire intensity,
pan size.

The color of the salt will help determine whether the calcination process is complete or not. When changing it, you need to turn off the heat and leave the pan with salt on the stove. After a certain time, as soon as the salt begins to cool, you need to throw away the contents and thoroughly wipe the surface with vegetable oil. Next, you need to reheat the pan by turning on low heat.

Heating a frying pan using oil

There are many rules for how to heat a cast-iron frying pan before first use, but only some of them are particularly popular among our compatriots. Oil is very effective in this matter.

Initially, you need to thoroughly rinse the new dishes and wipe them dry. The next step is to add vegetable oil. The approximate amount is so that the entire surface is covered with a dense layer of liquid. Once the procedure is completed, the oil should be poured out. The pan should be wiped with a dry, soft cloth.

Calcination on the stove

The question of whether it is possible to heat a frying pan on the stove worries many housewives. Experts confidently say that this is one of the most effective ways. And at the same time, it doesn’t matter at all what kind of stove you have (electric or gas) installed, because any one can be heated to maximum power.

The calcination process involves the following steps:

Cast iron cookware is placed on the stove at maximum heat. Heat the pan until the bottom and walls begin to lighten. A dark gray color will indicate that the pan is fully heated. Then you can be sure that it has gotten rid of the protective layer that was applied during production.
The still hot frying pan needs to be moved under the stream cold water, thanks to which the cast iron will immediately cool down. Thanks to this simple move, you can achieve additional hardening of the dishes.
Place the pan back on the stove. It should still remain wet, especially since when heated, the water will evaporate very quickly.

For maximum efficiency, this type of calcination is combined with calcination using rock soda. How to heat a cast iron frying pan using of this product, everyone knows experienced housewives. One has only to add that the procedure is carried out over moderate heat, and salt is poured in an even layer covering the entire surface. After the salt turns yellow, it must be thrown away and the pan placed under water again.

This step in calcination was the last, after it you just need to lay the dishes on soft towels that will absorb all the moisture. You can also send the frying pan over low heat to dry it.

Rinse cold water hot cast iron is a very simple way not only to harden cookware, but also to check its quality. If cracks, chips, or other damage appears at any stage of the process, the pan is unusable and should be returned to the seller.

Heating a frying pan in the oven

How to heat a cast iron frying pan in the oven? As easy as pie! Moreover, this method is preferred by most experienced housewives who value time and try to do everything with minimal costs.

The first step is to thoroughly wash the dishes using your usual detergents. After this, you need to wipe the entire pan dry. It is recommended to use a soft cloth soaked in any vegetable oil for this. It is in this form, coated with a thin layer of oil for additional protection, that the frying pan is sent upside down to the oven, which has been preheated to 180 degrees. After an hour, you just need to turn off the oven and leave it in this state for a certain time (until the cast iron cookware has cooled completely). Once the pan has cooled, it is ready to use.

And although this method takes more time, it still requires less labor. And this is incredibly convenient for busy housewives. It’s easy to understand how to heat a cast-iron frying pan in this way. A quality work will help you get high-quality dishes that will become an indispensable assistant in the kitchen. By the way, the oven will be a good helper if the question arises of how to heat a cast-iron grill pan.

Preparing non-enamel cookware

Before properly calcining a cast iron frying pan, it should be prepared for this process. There are preparation methods that are similar for all types of calcination. Before first use and calcination, the dishes should be thoroughly washed using any detergent.

Caring for non-enamel cast iron cookware

It is not recommended to leave food in a cast iron frying pan for storage. Neither Russian-made cast iron frying pans nor a similar product are suitable for this foreign production. You need to wash dishes immediately after preparing food. By the way, experienced housewives do not use abrasive detergents so as not to spoil the dishes. You need to wash it by hand; a dishwasher can also negatively affect the quality of the pan.

Which method should I choose?

The choice of one method or another directly depends on the housewife. Only she can focus on what is more convenient for her. The presented methods will help to obtain a good protective layer on the surface of cast iron cookware, and at the same time rid the frying pan of the production film.

The real problem is food sticking to the cookware while cooking. In most cases, it is possible to get rid of this problem thanks to high-quality calcination of the pan. Housewives also note that washing such dishes is much easier.

Every housewife wants to have a good, high-quality frying pan in her kitchen to cook delicious and healthy dishes. But how to do right choice among such diversity?

Uncoated aluminum frying pans are made from light alloys and are good because they are lightweight and inexpensive. But such stamped frying pans are short-lived, since their thin bottom is quickly deformed from high temperatures, so it is better to choose an aluminum frying pan with a thick bottom. In addition, such utensils can only be used on gas stoves, it is not suitable for electric ones. Cast aluminum pans last much longer. They have a thicker bottom and can be used on both gas and electric stoves. They heat up very quickly and retain heat for a long time, so they are suitable for frying and stewing dishes. Such frying pans are easy to distinguish by weight: if the frying pan is light, then it is stamped, and if it is heavy, then it is cast.

Aluminum frying pan with ceramic coating

Using new technologies, a frying pan with a ceramic coating was created - the aluminum surface is covered with a special impenetrable smooth film. In such a frying pan, food never burns and cooks quickly. The ceramic coating is not afraid of mechanical damage - it is permissible to use non-sharp metal spatulas and spoons. It very rarely develops cracks and scratches. The ceramic coating on the frying pan is applied by spraying, so it lasts long and reliably, and can withstand temperatures up to 400 degrees. An aluminum frying pan with a ceramic coating has good thermal conductivity, is environmentally friendly, and does not interact with alkalis and acids.

Aluminum non-stick frying pan

Nowadays there are frying pans with various non-stick coatings on sale. All such coatings are based on Teflon, they are heat-resistant, environmentally friendly, neutral to alkalis and acids. The thicker the non-stick coating, the longer the pan will last. The frying pan with a titanium-ceramic coating is especially durable. The inner surface of such a bottom can be either smooth or in the form of a honeycomb, which makes heating more uniform.

How to heat an aluminum frying pan?

Before using for the first time, a new uncoated aluminum frying pan must be thoroughly washed in hot water with dishwashing liquid, wipe dry and heat to create a protective film on the aluminum. Vegetable oil is poured into the frying pan (to completely cover the bottom) and 1 tablespoon of salt is added, put on fire and heated until the smell of hot oil appears.

If you need to clean an aluminum frying pan, follow these steps: simple rules. As you use an aluminum frying pan, it can become dirty and even smokey. To wash an uncoated aluminum frying pan, you can use folk remedy: add silicate glue and soda to water, immerse a frying pan in the solution, bring to a boil and set aside for an hour, then remove and clean the carbon deposits. A coated aluminum frying pan should never be cleaned with abrasives or steel wool. You just need to soak it in warm water, and then wipe with a soft sponge. Treat your pan with care and it will serve you for a very long time.

All women spend a lot of time at the kitchen stove. And every housewife wants to cook with pleasure. Cooking utensils play an important role in this. The main tools here are frying pans and pots. The quality of food depends on their type, size and, most importantly, the material from which they are made. Very often, women use aluminum cookware. Its advantages are that it is light, comfortable and inexpensive. But often carbon deposits appear on it due to the thinness of the material. It spoils the taste of the food and appearance kitchen utensils.

How to clean an aluminum frying pan

The fact is that aluminum is a very delicate metal. It must be used very carefully, using only plastic or wooden spatulas. And approach cleaning with extreme caution. Under no circumstances should you use abrasives or steel wool. Then how to clean an aluminum frying pan?

There are several options:

Mix dish soap, vinegar and baking soda in equal parts. Pour water into the frying pan (as much as possible), add the resulting mixture there and put on fire. Boil for about 15-20 minutes, then remove the carbon deposits with a sponge.
The principle is the same as in the first option, but instead of the previous ingredients, add only 2-3 tablespoons of citric acid to the water.
You can use ammonia when washing the pan.
Boiling in the mixture: for 10-15 liters of water – 100 g of silicate glue, 100-200 g soda ash. Before cooking an aluminum frying pan with soda, you need to remove all plastic components from it (for example, a handle) and select large capacity, into which the frying pan will completely fit and which you won’t mind spoiling. Boil the pan in this solution for 30-40 minutes. Next, wash it as usual. Instead of glue and soda, you can try 100 g of finely chopped laundry soap. This way you can clean not only the internal, but also the external surface.

How to clean a non-stick frying pan

Nowadays, there is a large assortment of frying pans with anti-stick coating: Teflon, titanium, marble, ceramics. This type of cookware simply should not burn. Therefore, it is easy to clean with detergent. Just do not use abrasive, alkaline or acidic products, as well as hard sponges and brushes. At stubborn stains You can soak it briefly in warm water or boil water and detergent in a frying pan.

But it happens that on Teflon or on ceramic frying pan food burns and carbon deposits appear. This may indicate that the coating is of poor quality or is damaged. In any case, such utensils can no longer be used. This is very harmful to health.

Non-stick coating is usually applied to the inner surface of the cookware, so carbon deposits may appear on the outer surface. How to clean a non-stick frying pan with outside? You can boil a frying pan in water with baking soda. Or use the method already familiar to us with silicate glue, as well as laundry soap. These ingredients will not damage the coating. If the carbon deposits are very old, you will have to resort to chemicals, which can be purchased at any store household chemicals. But here you need to be extremely careful so that such detergents do not get on the inner surface of the dishes.

In order for kitchen utensils to last a long time, and for cooking not to harm the body, you need to use them carefully, wash them properly and try to purchase only high-quality utensils. Sometimes people use the baking method before using their frying pans for the first time, and many have no idea how to season an aluminum frying pan.

How to heat an aluminum frying pan

The new frying pan must be washed and dried well. Then pour sunflower oil into it so that the bottom is completely covered, and add 1 tbsp. l. salt. Next, place the frying pan on the stove and heat until it smells like hot oil.

There is another option for calcining an aluminum frying pan. Lightly rub the pre-washed and dried frying pan with refined vegetable oil on the inside and outside, turn it upside down and place in a preheated oven. After 60 minutes, turn off the oven and do not remove the pan until it cools down.

During the calcination process, a protective film, which should prevent burning and soot formation. After carrying out such procedures, it is advisable not to use the frying pan for several days to consolidate the result.

Can also be used for calcination aluminum frying pan use salt. Place a centimeter layer on the bottom, then leave on the fire for 15-20 minutes.

Heating a ceramic frying pan can also be done over a fire with the addition of only vegetable oil. This will extend its service life and strengthen its non-stick properties.

In the kitchen, not only aluminum frying pans, but also pots are very often used. Therefore, housewives are also interested in how to clean aluminum pans. The answer is simple. All the manipulations we suggested for cleaning pans are also suitable for aluminum pans.

Have fun cooking and keep your utensils clean so that your meals are tasty and healthy.

You should not start cooking in a new uncoated frying pan made of aluminum.

Most likely, the food will stick to the bottom or burn. To prevent this from happening, you need to heat the new dishes. Learn how to prepare an aluminum skillet for use. Familiarize yourself with the methods by which this work is done and choose your appropriate option.

What to do with a new aluminum frying pan

The new pan needs to be cleaned. During production, technical oil and other harmful particles may remain on the walls. They are not even visible to the naked eye, yet they are so.

To clean new aluminum cookware, do the following:

Wash with a few drops of any detergent for kitchen utensils or with laundry soap.
Fill clean dishes halfway with water.
Add a small piece of lemon. This will eliminate any possible unpleasant odors.
Boil water over low heat for approximately 20 minutes.

Then, to prevent burning in the future, do calcination one of the methods below. All options can be easily done independently at home.

Methods for calcining an aluminum frying pan

The methods were invented and used by people a long time ago, when there were no non-stick coatings. The purpose of the procedure for preparing for the first use is to clog pores and create a kind of protective film. The fact is that aluminum has micropores, which is why burning occurs. Calcination helps fill them until the moment the cooked food sticks to the bottom.

“Grandma’s” method using salt

The most common and simplest option for preparing for first use:

Place a clean, dry frying pan on the stove and turn the heat as low as possible.
Cover the bottom with coarse table salt in a layer of approximately 1 cm.
Reheat for 20 minutes, then let cool completely.
Remove the salt from the bottom and wipe with a soft cloth soaked in refined vegetable oil.
Use after 2-3 days.

Option with water without salt

Boil water in a frying pan, then drain. Leave to dry naturally without wiping. Apply vegetable oil evenly to the surface and do not use treated aluminum cookware for several days.

Calcination with vegetable oil

An equally common method for preparing a new aluminum frying pan for use is as follows:

Pour in enough vegetable oil to completely cover the bottom.
Heat it over low heat for an average of 20-25 minutes.
After cooling, rinse clean water without the use of chemicals.
Use the dishes after a while (1-2 days).

Before work, set the hood to maximum mode, open the windows, as a characteristic smell will appear during heating. Be sure to use refined oil, otherwise there will be a lot of smoke.

Combined method

This method combines the two previous ones, which use oil and salt. Good effect it turns out if you take two ingredients at the same time. To do this, when you start heating the oil, add a tablespoon of salt to it. After 20 minutes, stop heating, let cool, rinse.

Simplified method

The most time-efficient option for preparing an aluminum frying pan for the first cooking, since you do not need to stand near the stove. The idea is to bake in the oven:

First grease a clean frying pan on both sides with refined oil.
Place it upside down in an oven preheated at 180 degrees.
After one hour, turn off the oven and leave the pan there to cool.
After a few days, start using your new non-stick cookware.

Important safety rules during calcination

Preparing an aluminum frying pan for the first use is easy. Meanwhile, you should pay close attention to safety measures during this activity:

Never pour water into hot oil.
After heating, do not immediately wash the hot pan with water.
Prepare thick oven mitts in advance so as not to burn your hands, and a stand so as not to damage the table.
Make sure there are no flammable materials nearby.

Consolidating the effect obtained

The best way to protect an aluminum frying pan from burning for a long time is repeat calcination several times.

wash the frying pan with soft sponges and do not use hard, abrasive or metal products;
Stir and turn food using a wooden or plastic spatula;
If, over time, burnt particles appear, then sprinkle them with baking soda and rub lightly - the dirt will be easily removed.

Remember that it is better to make a simple one immediately after purchasing an aluminum frying pan preliminary preparation before use and do not put off this activity until later, when you will need it for cooking.

If you don't want to bother with preparation, buy frying pans with. Find out how to choose or in other instructions on our “Types of Cookware” website.

Every housewife tries to simplify the cooking process with the help of modern household appliances and quality dishes. Today there is a huge demand for cast iron frying pans, since this material has many advantages. But not worth it after purchase new frying pan immediately start preparing dishes, since you need to perform a few more simple steps that will extend the life of the cookware and prevent many problems in the future. In this article we will look at what to do with a new Tefal frying pan and how to make it non-stick.

Aluminum frying pan

How to properly prepare and treat a frying pan for use after purchase? Cookware made of aluminum or steel does not require complex manipulations after purchase:

Fill new, freshly washed dishes with liquid about half and add a slice of lemon.
We carry out a boiling process for 20 minutes, during which the hot steam will destroy all pathogenic microbes and harmful bacteria, and the presence of lemon will eliminate the unpleasant odors that are present when purchasing new dishes.

Method No. 1

The process of calcining a new aluminum frying pan with coarse salt is popular:

A new aluminum frying pan should be washed with detergent, wiped dry and placed on a gas stove.
Cover the bottom of an aluminum frying pan with coarse salt.
You need to keep the pan on low heat for about 20 minutes.

Important! Sometimes this process is accompanied by an unpleasant odor - this is quite normal for aluminum cookware.

After the required period of time, turn off the stove and allow the salt to cool.
Discard the salt and wipe the bottom of the aluminum frying pan with a cloth soaked in vegetable oil. For this purpose ideal option will use refined oil.
You need to keep the pan on low heat for about 20 minutes, then wash it, but without detergent.

Method No. 2

The second method is almost similar to the first method, only in this case kitchen salt is not used. The calcination process is accompanied only by oil. It is necessary to pour more of it, and perform the calcination procedure for 40 minutes over low heat.

Method No. 3

What to do with a new frying pan if you have very little time? In this case, the third method will come to the rescue. With this method it is quite enough:

Wash the aluminum pan.
Wipe dry and wipe with a cloth moistened with vegetable oil.
Then place the dishes in the oven upside down and turn the temperature to 180 degrees. Aluminum cookware You need to leave it in the oven for a whole hour. After the required period of time, turn off the oven and let the pan cool there.

Steel frying pan

To prevent burning, you can use these recommendations:

You can use a hot frying pan and cold oil. The best method preventing food from burning is a method of heating steel frying pan. Heat the dishes over low heat, pour the vegetable or butter right before possible cooking.
The cooking temperature needs to be adjusted. Using too high a temperature is guaranteed to cause the food to burn. High fire mode on kitchen stove Used only in boiling water and deep frying process. In order to avoid scorching and burning of used products, it is necessary to reduce the cooking temperature.
Food must be reheated before cooking. Using cold food on a hot pan will cause sticking. To avoid this problem, you need to allow the food you take out of the refrigerator to eat. room temperature, but you don’t need to leave it for a long time.
When cooking, do not overcrowd the pan. Putting too much food in will create a mess. temperature conditions steel pan, which promotes burning and sticking. In this case, the food is cooked unevenly.
Do not use non-stick or cooking sprays. The use of such means creates more problems with adhesion and does not contribute to their solution. The edges of the pan are especially affected, where the spray does not burn out.

Important! If the purchased frying pan has a non-stick coating, then it is necessary to maintain it in proper condition. Do not use metal devices to clean the surface of the frying pan; do not wash dishes with abrasive materials, such as hard metal sponge and should not be cooked over very high heat.

To extend the life of a steel frying pan, you need to remember a few simple rules:

Some strong detergents can be harmful to pans. This is especially true for those detergents that are used for dishwashers, as they wash out all the oil and dry it out.
The calcination process uses the property of pores in the metal. They are filled with polymerized oils and fats, which create a non-stick coating. Stainless steel is practically devoid of pores, which is why it is preserved so well over a long period of time.

Cast iron frying pan - advantages and preparation features

Cast iron is considered the best material for the manufacture of kitchenware, since it is environmentally friendly, durable, reliable and can last a very long period of time.

Cast iron frying pans have a number of advantages compared to ultra-modern non-stick products:

Cast iron is the oldest alloy used for making kitchen utensils. This material does not contain unnecessary chemical impurities, and is also absolutely non-toxic during the heating process.
It conducts heat poorly, but retains it excellently, so such a frying pan must be thoroughly heated before use.
A cast iron frying pan evenly transfers heat to products, so they do not burn, do not lose juices and acquire a unique taste.
These products cope well with long-term simmering.
The cast iron surface is absolutely neutral to food acids.
Suitable for all types of stoves and ovens.
Cast iron is very durable and cannot be deformed, so this type of cookware lasts a very long time.
It is easy to restore the original appearance, as well as non-stick properties.
The surface does not lend itself mechanical damage, so you can use any devices in the process of stirring dishes.
A cast iron grill pan with a textured bottom makes it possible to cook food with virtually no fat.

All these benefits can be appreciated if you know what to do with a new cast iron frying pan?

Important! This type of cookware also has a number of disadvantages:

huge weight;

the ability to rust, so it is necessary to periodically carry out preventive procedures;

food cannot be stored in it;

necessary special but simple care;

may break if dropped.

Rules for the care and use of a cast iron frying pan with a non-stick coating

How to make a cast iron frying pan non-stick and maintain these properties? For a cast iron frying pan, the rules for care and operation are not as strict as those for Teflon or ceramic models, but still, there are certain tips:

It is necessary to buy kitchenware only of high quality and from famous manufacturers, since this directly depends service life products.

Important! The lack of shine on the surface and uneven heating of the pan indicate a poor quality model.

Use wooden spatulas during cooking as this will help keep the surface smooth.
Do not leave a cast iron skillet on the fire without water or food as this will damage the non-stick coating and reduce the life of the product.
Wait for the pan to cool down rather than cool it under running cold water. That is why it is necessary to wash a cast iron product only after it has completely cooled.
Kitchen utensils should be washed after each use. After the cooking process, soot and burnt oil remain on the frying pan, which damage the surface. If you do not wash the product, food will burn in such places, which will cause certain difficulties when washing dishes.
The washing process must be carried out under hot water, and hotter water promotes better quality and effective removal excess fat.
If regular sponge If you can’t get rid of dirt when washing dishes, you can use scrapers and metal brushes, but you just need to be very careful not to damage the surface of the pan.
It is undesirable to use chemical fat solvents, as they destroy the created non-stick layer. This is why you may need to re-harden your cast iron frying pan after using a fat-dissolving agent.
The washed product must be completely dried, and then greased with a piece of margarine or lard on the inner surface.

Important! This procedure is mandatory, since the greasy film prevents oxidation of the surface and helps maintain the non-stick properties of the pan.

The best place to store clean cookware is in the oven, as it has the lowest level of humidity.

You will find more tips on the proper use of cookware made from this material in our separate review ““.

Renewal of non-stick properties

If a cast iron frying pan is covered with a layer of soot, has lost its non-stick properties and food begins to stick, then it is necessary to restore the original condition of the cookware. How to make a cast iron pan non-stick again? This procedure differs from preparing a new frying pan by prolonged calcination.

To restore the non-stick properties of a cast iron frying pan you need to:

Preheat the oven to the highest possible temperature.
Place an old frying pan in it.
Wait a few hours until all the husks begin to fall off the pan.
Remove the dishes and wait until they cool completely.
Carry out the procedure of calcining a cast iron frying pan to acquire non-stick properties.

If the pan burns

You should try to soak food that has stuck with water and then remove it with a sponge. In especially severe cases, you can use a solution of laundry soap. Using strong remedy for washing dishes or metal scraper, it is necessary to apply the non-stick layer again.

Important! Frequent use of a cast iron frying pan improves the quality of cooking. They don't burn and the crust becomes crispier.

What to do if a cast iron frying pan starts to rust?

If traces of corrosion appear on the surface of a cast iron frying pan, you need to think about updating the non-stick layer:

First you need to remove the rusty areas with a sponge. Can also be used sandpaper, if the use of an ordinary kitchen sponge does not bring the desired result.
After this, heat the cast iron frying pan as before the first use, saturate it with fat.

Important! In order not to wash off the non-stick coating so often, it is very convenient to have several frying pans on which you can separately cook pancakes, fry fish and meat, stew vegetables, cook scrambled eggs or an omelet.

How to clean a cast iron frying pan from years of carbon deposits?

Many families pass down kitchen utensils from generation to generation. Such utensils, which have been used for several generations, preserve dear memories of ancestors, family traditions and holidays, about the tastes of your favorite dishes. These kitchen utensils require a new life.

And there are times when the frying pan is not really old, but is simply used often and there is no time to wash it. Cleaning cast iron cookware is not difficult at all.

Long-term carbon deposits on cast iron cookware can be removed in several ways:

A cast iron frying pan can be calcined in the oven or you can use gas burner. After five to six hours, the carbon deposits easily fall off at the touch of a sharp object.
Can be used mechanical impact on the burnt layer cast iron frying pan. Wire brush, Sander or a drill with a metal attachment can solve this problem.
For cast iron cookware, you can also use chemical solutions that can soften the hardened fat layer.

Important! It is best to carry out these procedures not indoors in the apartment, but in an open area, since all methods are accompanied by certain difficulties:

The first method is characterized by the prolonged release of caustic, harmful smoke.

The second method is accompanied by uncontrolled splashing of soot pieces that fly into all the cracks, so you need to protect your eyes and nose.

The third method is characterized by the boiling process chemical solutions, which are accompanied by the release of harmful fumes. Even when working outdoors, you should not neglect the means personal protection such as goggles, gloves and a respirator.

Chemical solution for removing carbon deposits

Let's consider chemical composition a solution that can soften carbon deposits. To prepare it, you will need an ordinary bar of laundry soap, 200 ml of silicate glue and 500 g of baking soda. How to proceed:

Add the grated piece of laundry soap to a bucket of water in which the cast-iron frying pan will be soaked, and mix with office glue and baking soda.

Important! This composition of the substance can also be used to clean delicate dishes. Cups, plates, spoons, forks, knives, and pots are perfectly cleaned with this composition. However, there are limitations for Teflon-coated cookware.

We heat the chemical solution.
Stir until the laundry soap is completely dissolved, and then lower it into the solution cast iron cookware.
The further process consists of heating to a boil, after which we reduce the heat and “cook” the cast iron cookware over low heat for 3-4 hours, not forgetting to constantly add water.

Important! If such procedures are performed in kitchen area apartment, then you must turn on the hood and make sure that all the windows in the apartment are open.

After four hours, you need to check the condition of the burnt layer of the frying pan - it should become very soft, and now it can be very easily scraped off with a sharp knife or scraper. If the soot layer is not soft enough, then you need to increase the “cooking” time of the cast iron cookware.
When the carbon deposits have completely softened, you need to scrape it off the cast iron frying pan and rinse the dishes thoroughly.

Important! After this, you need to additionally boil the kitchen utensils for about 30 minutes. clean water until the soap solution completely disappears and at the end of the cleaning process, ignite and grease, as at the beginning of operation. Now you can use your cast iron frying pan again.

Heating a new frying pan

All cast iron products manufacturing enterprises are treated with a sealant, since this procedure helps to avoid the formation of unpleasant rust on the surface of kitchen utensils. That is why, after purchasing such cookware, you should not immediately use it for cooking.

So what should you do with your new frying pan?

A cast iron frying pan must be washed with regular detergent in warm water, and then placed in the oven to dry, and the temperature should not exceed 200 degrees.

Important! Since the surface of cast iron has a porous structure, the holes must be filled with fat. After this, it will become smooth and even, like Teflon or ceramics, and, accordingly, will receive a non-stick coating. There are several ways to do this.

Sunflower oil

The most common method is using sunflower oil.

How to make a frying pan non-stick:

Heat the dishes a little.
Grease the frying pan on both sides with a thin layer of sunflower oil.

Important! In the future, you will not need to grease the outside of the pan, since this is done only before the first use to ensure a non-stick coating.

Place the product in the oven upside down and wait until the smoke disappears.

Important! If the frying pan has a handle made of plastic, then placing such a product in the oven is strictly prohibited, since plastic melts very easily.

Take out the frying pan.
Re-lubricate sunflower oil and wait until it cools completely.

After these procedures, the new frying pan takes on a shiny appearance, heats up evenly, and is easy to clean.

Important! To create a smoother and denser non-stick surface, it is recommended to use solid animal fats and lard. After such treatment, the dishes should be washed in hot water only by hand, and try to avoid aggressive detergents.

Salt

You can also use salt to season a new pan. This method appeared a long time ago, but is still very popular and characterized by high reliability.

In order to make the surface non-stick, you must:

Heat the pan.
Sprinkle salt on the surface.
Heat the pan for 20 minutes, stirring the salt constantly.
Pour salt out of the dishes.
Rinse the pan under warm water and dry.

Proper use of different types of frying pans

All kinds of frying pans are used for the process of preparing various dishes. Using the right type of frying pan helps to maintain the dishes in excellent condition, so you need to clearly understand which frying pan is intended for what:

frying pan from of stainless steel Ideal for preparing sauces, gravies and other liquid dishes. They can also be used to cook acidic foods. But cookware with a non-stick coating will begin to react with elements of acidic substances, and as a result, damage to the surface occurs.
Non-stick frying pans should be used for frying eggs and other foods that may burn.
Copper pans can withstand high temperatures and are best suited for foods that are very heat sensitive.
Cast iron models are an excellent option for frying and simmering any food, but not for storing them.

Video material

In this article, we told you in detail what to do with a new frying pan - how to wash it, heat it, and what to do with the dishes during use if you need to remove carbon deposits. We hope that from now on you will need new cookware less often, because if you follow all the recommendations, the one you have now will last a very long time, coping flawlessly with any cooking process.

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