How to prepare a new frying pan for use. Aluminum frying pans How to fire an aluminum frying pan

All women spend a lot of time with 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 ruins 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 it aluminum frying pan?

There are several options:

1. 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.
2. 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.
3. You can use ammonia when washing the pan.
4. 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 that 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 it in sunflower oil 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.

You can also use salt to heat an aluminum frying pan. Place a centimeter layer on the bottom, then leave on the fire for 15-20 minutes.

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

In the kitchen, not only aluminum frying pans, but also pots are 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.

So why are we going back to good old cast iron? Because you can’t get such delicious potatoes, cutlets and “grandmother’s” pancakes in any other dish. Yes, modern frying pans are light, convenient, and do not require preliminary preparation before use, but the taste and benefits of food are still more important.

Cast iron is an alloy of iron and carbon, plus a small amount of additional "additives". It does not emit toxic substances, like, for example, Teflon, and when correct use practically "eternal". Food made from cast iron cookware turns out especially tasty - this is due to the relatively low thermal conductivity of the metal. Cast iron heats up for a long time and evenly and gives off heat for just as long without “burning” food. Why burn a cast iron frying pan? Maybe you shouldn’t even bother?

Why is the procedure necessary?

When producing cast iron cookware, molds are lubricated with a special compound so that finished products was easily removed. And then, before sale, an anti-corrosion coating is applied so that the frying pan reaches us undamaged by rust. And all these lubricants must be removed, otherwise we will literally eat them. How this can affect our health is a big question. Moreover, cast iron is a porous alloy and easy washing with “Fairy” it is not enough, because lubricant particles will remain in the pores and, when heated, will pass into our food.

In addition, calcination will be a kind of test of the quality of the frying pan. If cracks or deformed areas appear on it, it’s your cookware. Low quality, and perhaps it’s not cast iron at all. In such cases, feel free to return the product.

Removing factory grease

Before you start calcining, you need to properly prepare cast iron frying pan grill: before the first use, you must first completely remove the factory coating and then create a new one so that the food does not burn.

Regular salt will help remove grease from the pan. If there are traces of rust on the dishes, simply wipe them off with a metal grater and then follow the instructions. And it consists of nine simple steps.

Procedure

1. Wash the dishes with any detergent until they squeak. That is, there should be no greasy film left on the surface.
2. Wipe dry.
3. Place the pan on the heat so that the remaining moisture completely evaporates.
4. Pour in enough salt so that the layer is no thinner than a centimeter.
5. Heat the salt, stirring occasionally, until the color changes and it begins to “shoot.”
6. Throw away the salt.
7. Wash the pan without soap, just under running water.
8. Wipe dry.
9. Dry completely over the fire.

It is impossible to say exactly how long to heat a cast iron frying pan with salt. It all depends on the size of the dish and the composition with which it is coated. Pay attention to the color of the frying pan: as soon as it turns from black to gray and stops smoking, the goal has been achieved. And the salt will “pull out” the remaining lubricant from the pores and change color: from light yellow or grayish to almost black.

Wash the lid, if there is one, with soap and “cover” the fire with it. We wait until the oil burns out and the color turns gray. Cool under running water and rub vigorously with salt on all sides. Then you just need to rinse and dry it.

3 ways to season a cast iron frying pan in a modern kitchen

In the old days, cast iron pots were calcined over an open fire or in stoves. If you don’t have the opportunity to season it outside, then here are three proven ways to prepare a cast-iron frying pan or cauldron for the first use in a city apartment on gas.

Please note: all the methods described below involve pre-heating the utensils with salt.

Option #1

Peculiarities. It's pretty simple and quick way create a new non-stick layer on the pan. It is better to use refined oil, so there will be less smoke and burning. You can also grease it with lard, our grandmothers did just that.

Execution technique

1. Grease the prepared frying pan. It is important to wipe off the excess to avoid drips.
2. Place on low heat.
3. Heat for about half an hour.
4. Immediately place the pan under running water. Be careful: the water will boil and shoot. To avoid getting burned, wear an oven mitten.
5. Repeat the procedure at least three times.

After the final dousing with water, the pan will remain greasy, but there is no need to wash it with Fairy - you will wash off the carefully created non-stick layer and will have to do everything again. Just wipe the pan dry and dry it over the fire.

Option No. 2

Peculiarities. This method will allow you to properly fire a cauldron at home. After all, on a burner fire it is difficult to achieve uniform heating of the high walls and you would have to lay the cauldron on its side and heat it in parts, turning it from time to time.

Execution technique

1. Set the oven temperature to approximately 180-200℃.
2. Lightly grease the prepared frying pan or cauldron with oil.
3. Don't forget to wipe off the excess; fat should not run down the walls or drip.
4. Do the same with the lids.
5. Place upside down on a wire rack or baking sheet.
6. If the handle is removable, leave it outside.
7. Leave the dishes with lids in the oven for at least an hour.
8. Turn off the heat and let the utensils cool on their own.
9. Repeat the procedure one or two more times. This will make the non-stick layer more stable.

According to reviews, there will be a lot of smoke. Open the windows wide and, if there are any, turn on the hood. That is why it is better not to start firing in winter, because you will not be able to keep the windows wide open for several hours.

Option No. 3

Peculiarities. And you can do without hours of baking in the oven. But here you will need a lot of vegetable oil. It must be sunflower and refined, otherwise it will smoke a lot. It is better not to use olive oil.

Execution technique

1. Pour oil into a pre-prepared frying pan. So much so that the layer is at least half the height of the walls. Or better yet, almost to the brim.
2. Warm over medium-low heat for at least half an hour.
3. Let the pan cool.
4. Pour out the oil.
5. Wipe the vessel dry.

High heat may cause the oil to catch fire. It is better if the fire is low, but anneal longer. And try not to leave the stove - you cannot leave the process uncontrolled.

Roasting over an open fire

How to heat a cast-iron cauldron before first use if you bought the utensils in winter or are in the country where there is no way to burn them on the stove? Or if you don’t have a gas stove, but an electric one? After all, a classic cauldron does not have a flat bottom and it is impossible to install it evenly on an electronic stove. The experience of our grandmothers, who burned new ones, will help here. cast iron cauldrons on the fire, like potatoes.

This way you can heat not only a new cauldron, but also other cast iron cookware of any shape and size. You can just make a fire, or you can use a wood-burning stove like a “potbelly stove”, then you just need to open the top lid and insert the dishes into the hole.

Procedure

1. Light the wood.
2. If it's a fire, just place the vessel in the center of the fire. If it is a stove, place the utensils on the open opening on top.
3. Wait until the color changes from black to gray and the grease stops smoking.
4. Remove the vessel from the heat and pour water over it. In winter, you can throw it directly into a snowdrift and clean it with snow.
5. Wipe dry.
6. Pour oil into the bottom and spread it along the walls to the edges.
7. Place on the fire again.
8. After half an hour, rinse the dishes again.
9. Repeat the steps two to three times.

Be extremely careful: the cast iron will be very hot and you may get serious burns. You cannot do without thick gloves, oven mitts or fabric folded several times.

If the utensils are not new

And if you “inherited” an old one cast iron cookware with a thick layer of soot - don’t rush to throw it away; with the right approach, it will serve you for decades. According to reviews, the old proven method with laundry soap and PVA glue will help to “reanimate” a battered cast iron pot.

Procedure

1. Fill a ten-liter saucepan or bucket with water and heat it up.
2. Rub half a piece of household soap into it and pour in one bottle of office glue.
3. Stir until the soap dissolves.
4. Place cast iron utensils in a container.
5. “Cook” over high heat for two hours. Add water little by little as it will boil away.
6. Drain off the soap solution.
7. Cool the dishes under running cool water.
8. Clean off carbon deposits with a wire brush.

Rules for caring for cast iron stoves

Cast iron utensils are practically eternal. And if you take proper care of it, you will enjoy it. healthy dishes“like out of an oven,” and not complain to others that “everything sticks to the bottom.” Meanwhile, the operating rules are quite simple.

• Do not wash with soap. Otherwise, destroy the oil layer. After cooking, just wash the pan with plain water and wipe dry. Don't forget to dry it completely over the fire.
• Do not leave food in dishes. After cooking, the dish must be transferred to another container. Acids from food will easily destroy the oil layer and the cast iron will have to be calcined again. In addition, there is a risk that the metal will rust.
• Do not use metal spatulas. It is better if these are wooden or silicone objects. Otherwise, you will damage the oil layer and will have to be restored.
• Do not wash dishes while they are hot. Let it cool, otherwise the pores will not have time to close and part of the non-stick coating will simply be washed off.
• Do not soak.
• The dishes will rust. If food sticks to the bottom, simply add water and boil. After this, food residues can be easily washed off with water. Do not wash in the dishwasher.

If you had to wash a frying pan with Fairy, dry it over the fire and grease it while still hot with a thin layer of oil. Wipe off the excess and bake for half an hour on the fire. It’s better to do this procedure just for prevention after each wash.

Folk methods for treating a cast-iron frying pan before first use are time-tested and always “work” if done correctly. And one more thing - high-quality cast iron cannot be cheap. If they are trying to sell you an “excellent frying pan” at a cheap price, do not be under any illusions, this is a fake that even repeated calcination will not save.

A frying pan is a popular kitchen utensil. You can’t count the variety of dishes that are prepared with its help. In order for the frying pan to serve for a long time, it must be properly cared for from the moment of purchase and throughout the entire period of use. Let's take a closer look at the question of how to effectively calcine and remove carbon deposits from aluminum frying pans. various types coverings.

Frying pans made of different materials: pros and cons

Cleaned differently

As in any important matter, you need to start with the hardware, that is, by finding out the material from which the cleaning object is made.

There are not many options: cast iron, steel, aluminum and duralumin. We will talk about cast iron and steel another time, but now I would like to understand products made of aluminum and duralumin.

If you are not one of the lucky ones for whom chemistry was one of the most beloved and understandable subjects at school, you will be interested to know that the difference between aluminum and duralumin is as follows: the second is an alloy of aluminum and magnesium, copper and manganese in various combinations and proportions.

Aluminum is light, resistant (not susceptible to corrosion and other external attacks), easily deformed, including under the influence of high temperatures, and fragile. It is clear that in the context of a frying pan, lightness and durability are positive traits, and susceptibility to deformation and low strength are negative.

Duralumin - lightweight, durable and also prone to deformation when high temperatures and on top of that, it is susceptible to corrosion. For the aviation and other industries, this material is obviously preferable due to its strength, but for shipbuilding this quality is not the most important, since it is unlikely that anyone will pass on a frying pan by inheritance. But susceptibility to corrosion is bad for everyone. They found a simple solution - they apply a thin layer of aluminum, enamel, varnish to the surface of a duralumin product (in our case, a frying pan), and cover the inside with non-stick coatings (Teflon, ceramics).

At Soviet power frying pans were made mainly from pure aluminum; today the alloy is mainly used.

When choosing a frying pan, look at the price, you won’t go wrong.

If the price is low, then this means that you have a thin stamped product, the validity period of which is limited to best case scenario three years. Such frying pans cannot be placed on an electric burner, as they will instantly become deformed.

A higher price indicates that this is a cast product, with fairly thick walls, and most importantly, a bottom. In our case, the thicker the bottom, the better (from 6 mm). The bottom of the pancake pan can be thinner, from 2 mm. This thing can be safely installed on both gas and electric stove, nothing will happen to her. The service life of a cast frying pan is longer - from 5 years.

How to heat: preparing an aluminum frying pan for work

Cleaning rules

For convenience, we will call “aluminum” both products made from pure aluminum and from a duralumin alloy; after all, up to 95% of the base metal is there.

Before you start cooking with a new aluminum frying pan, you need to prepare it for successful work. And here the nature of its coating comes to the fore.

Aluminum

There are several ways to prepare your new aluminum-coated frying pan.

Wash with dishwashing detergent, then wipe dry with a towel and put on fire. Pour regular salt into the pan so that the bottom is completely covered. Heat for 20 minutes. After the specified time has passed, remove from heat and wait to cool. Remove salt. Soak a piece of cloth in vegetable oil and wipe the bottom. After this, put the frying pan back on the fire, pour oil on the bottom and hold for another 20 minutes. Drain the oil and rinse the frying pan in water without adding detergents.

You can heat a washed and dried frying pan with only oil. Pour almost to the top and keep on fire for 30 minutes. However, it is clear to the naked eye that this method is more expensive than the first.

Teflon

Non-stick frying pan

A new Teflon frying pan needs to be washed in warm water with dishwashing detergent, wipe dry, put on medium heat for 30 seconds, then grease with vegetable oil. During further use, a frying pan with such a coating should not be heated by more than 200%. Since we cannot determine the temperature by eye, manufacturers place a special thermal mug at the bottom of a Teflon frying pan, which turns red at a temperature of 180%. This serves as a signal that you can add food and start cooking.

Ceramics

Food doesn't burn

Ceramic coating requires the most careful attitude towards itself.

Wash a new frying pan with a ceramic coating in hot water with dishwashing detergent, then wipe dry and grease with vegetable oil. If you plan to cook right away, cook, if you hang it on the wall, wash off the oil under hot water using a soft sponge, wipe dry and arrange as you like.

During further use, adhere to several golden rules of ceramics, without which your miracle frying pan will crack and turn into an ordinary piece of iron for frying cutlets.

1. Do not expose the ceramic coating to temperature changes. Don't put it under the stream cold water hot frying pan, do not place food from the refrigerator on a heated surface, etc. Even cold ketchup added to a frying dish can cause microcracks that tend to develop into normal cracks that destroy the non-stick effect.
2. Do not touch the ceramics with anything sharp or hard: knives, forks, metal spatulas, even metal spoons should be prohibited. Silicone or wooden spatulas are the choice of owners of frying pans with ceramic coating.
3. Don't clean inner part frying pans with abrasive (scratching) substances. Forget about soda, scouring powders and steel wool. Soft sponge, foaming dishwashing detergent, quiet music, and your frying pan will be satisfied and happy, and will serve you faithfully for several years. And nothing will burn on it, and you won’t have to add oil.

Cleaning an aluminum frying pan after prolonged use.

During a close study of the topic by digging on the Internet, the author made 2 discoveries. First, there are many ways to clean a frying pan that has been brought to almost any condition. And secondly, most of the videos on this topic were recorded by men!

Here are presented exclusively recipes confirmed by videos, that is, tested in practice.

Cleaning using baking soda and hydrogen peroxide + video example

A paste is prepared from baking soda and hydrogen peroxide. The amount of substances in the composition depends on the area of ​​contamination. The paste is evenly applied to the contaminated surface and left for some time, depending on the severity of the case. From 15 minutes to several hours.

After some time, using a soft metal sponge, we begin to rub the paste into the contaminated areas, then rinse with water. The surface must be clean.

Cleaning carbon deposits with mustard

This method is suitable for cleaning a frying pan coated with a non-stick coating (Teflon or ceramic). Its peculiarity is that the mustard-based cleaning solution will do most of the work for you, and you need to be patient and wait for it to cope with the main problems. The process is long, but not labor-intensive.

1. Wipe a dirty frying pan with a napkin after cooking to remove most of the fat.
2. We dilute a tablespoon of mustard powder (when there is a lot of soot, if there is little, you can take ½ tablespoon) in boiling water or very hot water.
3. Pour into the frying pan and leave for 30 minutes. If there is really a lot of soot, you can leave it for a longer period, up to 8–10 hours (overnight, for example).
4. Drain the water and mustard and rinse the frying pan with a soft sponge and warm water.

To clean external carbon deposits, you can use a more complex product:

1. Pour ¼ piece of laundry soap into ½ tbsp. hot water and melt to a gel state in a water bath or in the microwave. (The video suggests replacing laundry soap liquid soap and then the product remains liquid). At the end add another ½ cup of water.
2. Cool the resulting brew a little, add one and a half tablespoons of soda and mustard.
3. Stir and add 2 tbsp. l. ammonia(aka ammonia solution).
4. Beat with a mixer, remove the foam, pour the resulting gel into wide-necked containers, wait until it cools and thickens.
5. If the product remains in liquid form, it must be shaken before use.
6. Apply the mustard cleaner to the outer walls of the frying pan, cover with damp cloths and leave for some time (from 15 to 30 minutes approximately, depending on the degree of contamination).
7. We remove the cloths, use the hard side of the sponge to “walk” along the walls of the pan, and then rinse with water.

If the product described above does not cope with the bottom, you need to steam it first.

1. Pour a solution of 1 liter into a saucepan. water and 2-3 tbsp. l. soda, boil, leave on the stove.
2. Place a frying pan on top. The dishes must be selected so that the diameter of the bottom of the pan matches the diameter of the top of the pan.
3. Leave the pan over the boiling soda solution. The time is determined by eye, depending on the neglect of the case.
4. We remove the frying pan from the water bath, cover part of it with a damp cloth so that it does not dry out, and begin scrubbing the second part with a metal sponge. If the carbon deposits do not come off well, return the pan to water bath and repeat the procedure.

How to clean dirt with a blowtorch and grinder

The next two methods are purely masculine and are suitable for aluminum kitchen utensils that are terribly smoked and stained with burnt grease on the outside.

1. A dirty frying pan is heated using a blowtorch. If it is completely black, they do this for a long time until the black soot plates begin to fall off on their own. At this joyful moment, they put the lamp aside and begin to exfoliate the dirt with a metal sponge.
2. Nagar on aluminum cookware removed using a grinder with a special attachment or grinder. The technique is the same as for grinding. After such a brutal cleaning method, scratches may remain. They need to be smoothed with fine sandpaper.

https://www.youtube.com/embed/uBJDs9oboOQ https://www.youtube.com/embed/c98YuBh7mp0

Boiling in a solution based on silicate glue (liquid glass)

An effective method, tested by harsh Soviet everyday life. Helps even in seemingly hopeless cases.

1. Place a large saucepan or enamel bucket with water on the fire
2. Grate a standard piece of gray laundry soap and pour into water.
3. Add 2 packs of silicate glue (500 grams) and 500 g of soda.
4. Mix everything, make sure that the components have dissolved, and immerse a frying pan with carbon deposits in the solution.
5. Bring to a boil and continue boiling for some more time. If the pollution is not too strong, 15 minutes will be enough. If the pan is not visible under the carbon, continue boiling for several hours.
6. Turn off the heat, leave the dishes to be cleaned in the solution, close the lid, and leave for 2-3 hours.
7. Rinse with water and a sponge or steel wool.

Doctors in such cases say that it is better to carry out prevention than to treat the disease later. Aluminum dishes and not only it is also advisable not to bring them to an extremely neglected state, but if this happens, take out soda or blowtorch, who is closer to what, and forward to the sparkling heights of purity.

Good day! My name is Lana Tolkunova. By profession he is a journalist. Age - 42 years. Married. The character has never been Nordic...

How to prepare a new frying pan for its first use

Very often, every housewife, after purchasing it, comes to a “dead end” when she sees an inscription on it that says that before using it for the first time, the frying pan must be properly calcined. But how to heat a frying pan without damaging its surface? To avoid getting into trouble, use the following methods below.

First way

You can find a lot of literature on how to heat a frying pan with salt. But the best way roasting the pan is next. Take the pan and wash it using any detergent. Then wipe it dry and put it on the fire, after covering the bottom with a centimeter layer of coarse salt. Heat the pan for about 15-20 minutes.

However, remember that the aroma that appears as a result of calcination will not be too pleasant. There is no need to worry too much about this, as this is a completely natural phenomenon.

After finishing the calcination procedure, remove the frying pan from the heat and simply throw away the cooled salt, as you will no longer need it. work surface Wipe the product with a cloth, after moistening it with vegetable oil.

After this, put the frying pan back on the heat and pour a little oil into it. For these purposes, it is best to use refined vegetable oil. True, if you're not afraid bad smell, then feel free to use the oil that you have “at hand”.

Some housewives prefer to use fat or lard instead of vegetable oil. This choice is not conditioned by anything, since it has absolutely no effect on the final result. The result will still be identical.

If you still decide to use oil, then the frying pan should be heated for 20 minutes. After that, rinse it running water without any detergents, wipe with a dry towel, and you can then use the frying pan for its intended purpose.

Method two

This method of calcining a frying pan is somewhat similar to the first, however, here you can do without using salt. First, take a frying pan and pour more oil into it, then put it on the fire. Extend the calcination process 10 minutes longer than usual.

Method three

This approach to calcining a frying pan will be appreciated by busy people who do not have free time to carry out various manipulations. Its essence is as follows:

• wash the pan with detergent;
• wipe it completely dry with a clean cloth, after soaking it in vegetable oil;
• turn the frying pan upside down and place it in the oven, which should be preheated to 180 degrees Celsius, for one hour;
• Turn off the oven and leave the frying pan there to cool.

Of course, modern industry has developed many special means, which you can use to cover the surface of the frying pan and not waste extra time on ineffective work. True, they are not always available for free sale, and their cost is not always affordable for the average person.

That is why it is better to use proven products that have been proven over the years. folk remedies which are described above.

Why is it necessary to heat the frying pan?

Surely many of us have asked ourselves the question of why heat the pans at all. If you purchased a cast iron frying pan, you should know that on the surface of the cast iron there are pores that are invisible to the human eye, which are formed during the cooling process of the cast iron during the production of the frying pan. Oil should be applied to fill the surface of these pores.

In other words, frying pan oil is a kind of lubricant and at the same time a natural non-stick layer. Moreover, one interesting trend is observed: the more you fry in a cast-iron frying pan, the thicker this layer will become. As a result, food will practically not burn in such a frying pan.

In addition, it is worth calcining a cast iron frying pan if only for the fact that the manufacturer coats its surface at the factory machine oil, and a simple calcination process ensures that the surface of the product is completely cleaned.

Don’t be afraid to water the pan after heating it cold water. Cast iron is a fairly strong material and during production it was repeatedly exposed to high temperatures. In everyday life, achieving the same effect is quite difficult, if not practically impossible.

Your cast iron cookware should not become deformed or crack due to calcination. If, due to your actions, the frying pan has changed its shape or cracks have appeared on it, then you can return it to the store with peace of mind or throw it away, since such utensils are not of high quality.

Do I need to season an enameled cast iron frying pan?

As for an enameled cast iron frying pan, there is no need to pre-treat it with fire. In such dishes you can not only store food, but also wash it in the dishwasher (however, it is recommended that you first read the information in the instructions for using the dishwasher).

If the frying pan is covered with black enamel, then before use the product should be pre-lubricated with oil and slightly calcined.

In order to extend the life of a cast iron speed, you should adhere to a number of the most simple rules its operation, namely:

- Never leave a cast iron frying pan wet or store liquid cooked food in it, as the surface may become rusty. After washing the dishes, immediately wipe them dry or put them on the fire until completely dry;

— cast iron frying pan should not be washed with harsh sponges or aggressive chemicals, which contain chlorine. To remove burnt-on food particles, it is best to use baking soda;

- do not place a cast iron frying pan in dishwasher;

- Store the frying pan only in a well-ventilated area.

Aluminum – wear-resistant lightweight material, suitable for kitchen utensils, it is used to make pots, pans and other containers for cooking. Such utensils are inexpensive, but despite the advantages of this metal, many housewives are faced with the question: an aluminum frying pan burns, what should I do?

Here we will look at all the proven ways to prevent food from burning on aluminum cookware so that the taste and color of the dish do not deteriorate.

Why does an aluminum frying pan burn?

Aluminum is not a perfectly smooth metal. It has small pores, not visible to the eye. Food particles get clogged into these microholes and begin to burn.

To fix the problem, you need to clog these very pores, creating a protective film.

How to treat an aluminum frying pan so it doesn't burn

Most effective option How to get rid of constant sticking and burning of food to an aluminum frying pan - heat it. This can be done in three ways.

Method 1

If the utensils are new, then it is enough to first rinse them with water. If you have already used the cookware, first clean it with any non-abrasive product.

• Pour vegetable oil, preferably cottonseed oil, into a dry, clean frying pan until it completely covers the bottom.
• Add 1 teaspoon of salt to the oil, dissolving it.
• Place the utensil on low heat and simmer for at least half an hour.
• Then turn off the fire and when the oil has cooled, drain it.

Do not wash the pan, but wipe it paper napkins to remove all remaining oil. Let the dishes sit like this for three days; you cannot use them during this period. During this time, a protective film is formed and fixed on the metal, which will close all the pores.

After 3-4 days, rinse the pan with detergent and it is ready for use.

Method 2

• Rub the pan thoroughly with any fat. If there is no fat, then you can use vegetable oil.
• Place it on a baking sheet or rack in the oven.
• Heat the dishes at a temperature of 120-150ºC for 40-60 minutes.

Then cool it and also do not wash it for 3-4 days.

Method 3

• Pour fine salt into an aluminum frying pan so that it covers the entire bottom with a thin layer.
• Place the utensil on the fire and simmer for an hour, stirring the salt.
• Then turn off the fire and wait for the metal to cool completely.
• How the pan cools down, using a napkin or piece soft fabric Rub the salt thoroughly over the bottom, as if rubbing it into the surface.
• Then remove the salt and do not wash the pan for several days.

After that, rinse it under water and use it.

Now you know what to do to prevent an aluminum frying pan from burning. But this is not enough to prevent trouble in the future. The metal must be properly cared for, otherwise the problem will return.

How to care for an aluminum frying pan

• When cleaning aluminum cookware, do not use metal brushes and products with abrasive particles. This damages the soft metal and microcracks and scratches appear on it, which will again cause food to stick.
• When cooking in such dishes, it is recommended to use wooden or plastic ladle, spoons, and spatulas.
• It is advisable to wash such dishes in warm rather than hot water.
• To make aluminum utensils shine, rinse them at the end of the wash with a weak solution of ammonia.
• This metal oxidizes, so highly salty and sour foods cannot be stored in it.
• If burnt stains cannot be removed with dishwashing gel, rub the stained areas with baking soda.

An aluminum frying pan burns, what to do if the problem does not go away? Others, more effective ways, alas, does not exist. Sometimes, to achieve a lasting non-stick effect, it is necessary to repeat the calcination several times. Usually after this the pan generally stops sticking and lasts for many years.