What is the best cast iron skillet. How to ignite a cast iron pan before the first use: the best ways. Russian-made cast-iron pans Is a cast-iron pan good

Evgeny Sedov

When hands grow from the right place, life is more fun :)

Content

Everyone who loves to cook knows what to do decent dish without the right utensils is very difficult. In any kitchen there is a real cast iron pan, the most durable, which is used more often than others, because the food on it does not burn and it turns out tastier. Cast iron utensils are an indispensable tool for every self-respecting housewife who knows a lot about cooking.

Benefits of cast iron cookware

Gradually modern culinary art returns to traditional ways cooking. Thousand-year practice has shown that, for example, stew or stew is much tastier in ceramic pots. The same with cast-iron utensils - having appeared millennia ago, it has not been supplanted by analogues. The features of cast iron as a metal cannot be repeated from other materials. Therefore, the cast iron skillet remains in the kitchen an indispensable tool for cooking. Here are its main advantages:

after heating, a cast-iron pan evenly distributes heat over the entire area, the walls and bottom retain temperature for a long time (which helps save gas or electricity);
suitable for long-term cooking, for languishing;
cast iron - the safest, pure material: iron and carbon;
environmental safety: dishes produced according to the technology and properly calcined before use do not contain toxic components;
such utensils can be used on any type of stoves (gas, electric, induction);
durability, resistance to deformation (but this is also a minus - with a strong impact, cast iron breaks);
has natural non-stick properties (plus cast iron can be coated additional protection like enamel)
retains its appearance for the entire service life.

However, some shortcomings must also be pointed out. Such utensils heat up slowly, require proper care, and weigh a lot. Separately, many argue that it is impossible to store food in it. This is partly true - cast iron easily absorbs taste and smell. But if a cook uses, for example, a cauldron exclusively for cooking pilaf, then nothing bad will happen if the dish remains in it for a day or two.

Features of using a cast iron skillet

Even the most unpretentious and universal tool requires proper use. The same applies to the cast iron skillet. new dishes need to be calcined so as not to spoil the first dishes. In order for it to retain its non-stick properties, wash it properly and use suitable cleaning products. If stick simple recommendations, then cooking will be easy and fast.

Non-stick properties

A distinctive feature of cast iron is that food does not burn on it, if there is no violation of the integrity of the surface, and it has been properly cared for. These are the features of the metal itself - after the first calcination, oil enters the pores and remains a natural lubricant. Even old rusty cookware can be revived and returned to its non-stick properties if there are no cracks. It is necessary to remove all rust, re-ignite the cast iron and apply any vegetable oil repeatedly. That's all. The cast iron pan will not burn again.

Care and cleaning

Paying for the excellent properties of cast iron has special care. The rules are not difficult, but if they are not followed, then the cast-iron pan will turn into a useless piece of metal. Cleaning, care and storage of such dishes require attention and a special approach. Then such utensils will be inherited, as it has been for many decades. Top tips for caring for her:

Regular "prophylaxis". After each use, the utensils should be thoroughly cleaned of food residues (the pores of cast iron actively absorb odors). Wash up hot water with soft washcloth or sponge without chemicals(you can add a little salt as an abrasive). After that, wipe it dry, or better, ignite it a little on the fire until it dries completely. Then grease with a small amount of vegetable oil and remove.
During operation, carbon deposits form in the pan from a layer of fat and food debris. In addition to being disgusting, this layer highlights great amount harmful substances carcinogens in the process of heating. To wash it, two methods are used. The first is radical: the pan is sent for 2-3 hours at a high temperature in the oven (suitable for uncoated products and handles made of other materials). After slow cooling (otherwise the metal may burst), the carbon deposits will separate, and its residues are removed with a stiff metal brush. The second is to remove the burnt layer in hot water via laundry soap and hard sponge with wire. After the cast iron returns to its original appearance, dry it and oil it, which will create a natural protective film.
Sometimes, if stored improperly, rust forms on the metal surface. It is not necessary to use emery and similar methods, because in the future this place will constantly stick. It is necessary to soak the dishes in a solution of vinegar and water 1: 1 for half an hour. After that, use table salt and a sponge to remove rust, and then ignite the pan as after purchase (more on that below).
Cast iron is recommended to be washed with stove cleaners: they contain a minimum of abrasives, and there are almost no aggressive chemical compounds in the composition that will damage the metal. Store in a dry place.

How to season a cast iron skillet before first use

Processing such dishes before use may seem like a strange idea, but this procedure is mandatory (does not apply to enameled models). Cast iron, whether Russian or foreign, is processed at the plant after release with technical oils to protect against corrosion, so it needs to be calcined. If you cook in such a pan right away, then the taste of the dish will be hopelessly spoiled. How to prepare cast iron pan before first use:

Product quality testing. Even if there are no visual defects on the dishes, this does not mean that the technology was not violated during the manufacture. When calcined, cracks may appear, and such a pan can no longer be used. In a decent store, such a product must be replaced, as this is a guaranteed manufacturing defect.
Baking will create a primary protective layer on the porous surface of the cast iron so that the metal remains neutral, that is, it does not absorb the smells and tastes of every dish that will be cooked on it. Additionally, it will protect against the appearance of rust if the dishes were not accidentally dried after washing.

Properly calcining utensils is quite easy. Again, this process does not need to be done with enamelware, only pure cast iron. There are two options: using salt or oil. In the first case, a layer of salt is made in a centimeter thick pan. Next, the dishes are placed on fire or in a hot oven. The baking time depends on the thickness of the walls and the area of the pan. The indicator to turn off the fire will be a change in the color of the salt. Next - wait for complete cooling, discard the contents, lubricate the inner surface with a small amount of oil and warm up again for 10-15 minutes.

Option using oil: first, a new frying pan should be washed and wiped dry. Then oil is poured so that it completely covers the surface of the pan. The dishes are put on fire for about 10 minutes. At this time, you need to be very careful, low-quality oil can catch fire. There is no need to panic, just cover the dishes with a lid (the oil will go out by itself), and turn off the oven. If everything went well, you need to wait until the oil cools down and pour it out. Then wipe dry with paper towels, and the final step is the same as in the case of salt.

There is another way of additional hardening, but it is suitable in cases where the hostess is completely confident in the quality of the dishes. The cast iron pan is heated on the stove until the bottom and sides begin to lighten. This means that the factory grease layer has been removed. Directly from the fire, the pan is transferred under cold water. Then, still wet, put on fire again until completely dry. After that, the cooled utensils are lubricated with oil, salt is poured 1 cm thick, and heated again. Then wipe with paper towels. The dishes are ready to use.

Types of cast iron pans

The variety of such dishes on the market can confuse even an experienced chef. Previously, everything was simple - a black heavy frying pan that existed in every house or apartment. Modern technologies do not stand still: new plates, innovative non-stick coatings. Manufacturers take into account technology development trends and create suitable models for each specific case.

For induction cookers

The popularity of this type of plates and hobs due to their safety. The heating element cools immediately after the dishes are removed from it. In addition, these plates just look spectacular. Cast iron pans, even classic ones, are ideal for use on this technique: cast iron is a good ferromagnet. Modern manufacturers offer a huge selection of models with an induction bottom, for example:

Grill pan Peterhof: completely made of cast iron with an induction bottom. You can cook without oil thanks to the corrugated bottom, due to the small size (26 cm) it fits in washing machine. Of the minuses - a cast-iron handle (you can burn your hands) and the lack of a lid. Price - from 2700 to 3000 rubles.
Frying pan Ron, 26 cm. An excellent solution for all types of stoves (there is no special bottom, but this is not a minus). A huge plus was the wooden handle and the bend-nose on the edge (but the bad thing is that it is convenient only for right-handers). The downside, common among many models, is that there is no cover included. The price is high: from 5000 rubles.

Without cover

The most common and versatile cast iron pans are uncoated. A pure metal that helps cook any dish on any type of stove and even on open fire. The range of models is huge: from mini-pancake makers to family braziers with a diameter of 50 cm. Surprisingly, most of the products on the market are domestic production. A couple of popular models on request on the network:

Seaton Ch300. A shallow cast-iron frying pan from a Ukrainian manufacturer. One-piece cast with an inner diameter of 29 cm. It is not afraid of metal spatulas for cooking, comfortable parallel molded handles. However, there is no lid, and you will have to remove it from the oven with the help of pot holders. But the price pleases - from 880 to 1000 rubles.
Lodge mini frying pan. Thick-walled 7 cm deep dishes are great for preparing hot sauces. Convenient pour spouts on both sides. In the minuses - a cast handle (tack required) and weight (the stewpan weighs almost a kilogram). American production dictates the price - from 1870 to 2500 rubles.

With non-stick coating

Fashion on protective coatings from burning got to cast iron products. This happened so that modern housewives could not think about careful care for cast iron. On the other hand, such dishes are demanding on cutlery that touches the surface. It is very easy to clean with cleaning products and does not absorb food odors. The market is filled with the most different models, For example:

Biol (Ukraine), model 240 with a removable handle, Teflon coated. Advantages: high side (45 mm) and a diameter of 240 mm, "chapel" (the same wooden handle). The downside is that it doesn't come with a lid. Pleased with the price - from 1100 to 1250 rubles.
Mayer & Boch 20522. Chinese manufacturers offer a deep and wide frying pan with a beech handle and a hanging ring. Without lid and very heavy (2.2 kg). Low price (with excellent quality) - from 810 to 950 rubles.

with enamel finish

The internal enamel coating is excellent for frying food, and more and more manufacturers are driving lineups with this processing. Separately, it is necessary to mention frying pans with an outer layer of enamel, which accelerates the heating of cast iron, and the frying surface remains metallic. The disadvantage of such dishes, as well as ceramic coating, is that they are extremely afraid of impacts and are not durable. If on inner surface a crack or chip appears, then it will have to be thrown away: the enamel will crumble, and its fragments can get into food and cause injury to the esophagus. Model examples:

Mayer & Boch cast iron pancake pan. The wall is 5 mm, which helps it heat up quickly, the enamel is only on the outside. Plus - a wooden handle made of beech. Of the minuses - only weight (1.6 kg). Price - from 1040 to 1250 rubles.
Model "Arome" from the Belgian company Beka: 20 cm in diameter with a smooth transition of the sides to the bottom, double-sided enamel coating. Of the pluses - a hollow aluminum handle that does not heat up, large guarantee period- 10 years. Minus - high price for such dimensions: from 3600 to 5000 rubles.

How to choose a cast iron skillet

The choice depends entirely on the destination. There are stewpans, pancakes, mini-formats and so on on the market. They differ in terms of non-stick coating, which has at least 6 varieties: teflon, ceramics, enamelling, titanium, excalibur and its complete absence (pure metal). There is no obvious difference between them, so you should choose solely to your taste. Next, you need to decide on the thickness of the walls and bottom, because the weight and heat transfer rate depend on it. kitchen utensils.

Type

The choice of the type of cast-iron pan depends entirely on its purpose. Universal Models Suitable for any kind of cooking modern manufacturers offer dishes for specific occasions: for frying pancakes, sauce pans, for muffins. WOK-type deep frying pans are gaining popularity, for example, Seaton SVS2680, in which it is convenient to cook pilaf or Asian dishes. The premium segment is increasingly focused on grill models, such as the Staub Grill worth 14,000 rubles.

Diameter

As in the case of the type of product, the diameter is selected based on the needs of a particular hostess and the possibility of washing it in a dishwasher (professional dishware for restaurants is a separate segment). For big family models with a width of 40-50 cm are excellent. They have an increased height of the sides, and you can cook in them for the whole family (Balzavod 460/70-2 KALD). Utensils for making pancakes traditionally come in a diameter of 25 cm: the Fismart k4108.9600 model with a dough stick in the kit is gaining popularity.

Type of non-stick coating

The variety of new non-stick substances on the market is huge: Teflon (Inhouse MBF-24), granite, ceramics (Gipfel Select Orange), Excalibur, etc. But, if we evaluate them by their frying properties, then they are no better than pure cast iron, and they keep the same degree. However, the metal requires proper care, and all other coatings can simply be washed normally. Here lies one plus in the direction of cast iron - it can be reanimated (restore non-stick properties), and any other composition is permanently damaged.

Wall and bottom thickness

Another purely individual parameter of choice is by application. There are models with equally sized thin bottoms and 3 mm walls (BergHOFF "Geminis" stewpan). This cookware is designed for fast cooking hot sauces or similar foods that need to be heated up and cooled down quickly. Models with a thick bottom (18-20 mm) are more often represented by grill versions like the Eva SoLo Nordic Kitchen. All selection factors directly depend on the dishes that are planned to be cooked in it, so it is unrealistic to give clear advice on what to buy. The choice is up to the chef.

Buy a cast iron pan in Moscow - which one is better

Almost any hypermarket, cookware store or online store offers a huge selection of cast iron pans: from unknown manufacturers to world-famous giants. At the same time, it is not a fact that cheap utensils will be of poor quality, and those bought for several thousand rubles will not burst on first use. Therefore, before buying, you should familiarize yourself with the recognized leaders in the market and then choose what seems better.

BergHOFF

This Belgian company has been present on the market all over the world for many years. BergHOFF manufactures a full range of kitchen utensils from tableware to electric stoves. Frying pans of this brand are represented by the Ron, Neo Cast, Geminis and other series. different types performance (from pancake to grill), all types of coatings. High quality and a 10-year warranty determine the price: the most budget model on the Internet market will cost 2,700 rubles.

Fissman

A young and ambitious company, which for 5 years of existence has confidently strengthened itself in the market of cast-iron utensils. The production of China has not scared the layman for a long time with low quality. Fissman due to proximity to Russia, own production capacity offers a wide range of models various forms high quality at a very affordable price. There's even a Simpatico series with bright, fun designs that kids will love.

kitchen aid

The American giant company is in the top ratings of manufacturers, which creates absolutely everything you need in the kitchen: from napkin holders to huge refrigerators. The choice is represented by just a few almost identical models: square grill presses with enamel coating. Highly handy thing for cooking meat in an American way, but there is a huge minus - you won’t be able to buy for less than 14,990 rubles (promotional price on the official website).

Le Creuset

The French, recognized as culinary gurus, could not get around the topic of cast-iron utensils. Le Creuset offers pans for every choice, up to special devices for donuts. But, as in the case of the American company KitchenAid, you have to pay for the quality and the name. The minimum price for the simplest pancake model starts at 9,400 rubles on the official website. This means that in the store it will become even more expensive.

Biol

A Ukrainian company that has been producing high-quality kitchen utensils. The range is simply amazing: everything possible sizes, forms, but the main emphasis is on classic round models, which domestic housewives are accustomed to using. With good quality, we are pleased with the affordable price and the fact that products continue to enter the Russian market.

seaton

NPP "Seaton" initially specializes in the production of cast iron products. Long-term practice has made it possible to achieve highest quality while maintaining affordable prices. You can buy a cast-iron pan in the online store inexpensively with delivery - from 1000 rubles. Individual models large volumes reach up to 2000 rubles, but such sets are rare in an ordinary city kitchen.

Dobrynya

A domestic company that mainly specializes in electrical appliances for the kitchen and home. Products may well compete with Western counterparts, but, according to reviews on the network, cast iron is of medium quality, regularly, though not often, products come with factory defects. At the same time, the cost is more expensive than that of higher-quality Ukrainian or Chinese counterparts.

Rondell

The company, unlike its European counterparts, and without looking back at almost a century of the past, keeps moderate prices for metal utensils. The main products come from high-quality modern alloys, but there is one cast-iron frying pan model that has really conquered the European market. This is Noble Red RDI-706. The combination of price and quality allowed her to occupy a niche of a fashion accessory in the kitchen. At the same time, the cost leaves competitors behind - only 5500-6000 rubles, which is relatively small for a European company.

Almost every Russian family has at least one cast-iron pan in the kitchen. Someone inherited it, someone bought a new one. Against the background of light ceramic and Teflon pans, cast iron pans are very weighty. But they have one indisputable advantage - the restoration of a non-stick coating at home without specialized equipment. An old cast-iron skillet can be brought to a usable condition, it just needs to be ignited.

Why are cast iron pans baked?

In order for your cast-iron pan to bring only benefit and cope with its duties, first of all it needs to be ignited. If the product is new, it is fired, getting rid of the layer of engine oil. They cover cast iron cookware at the factory so that it does not rust. Old frying pans are calcined to remove a multi-year layer of soot.

There are three main purposes of calcination:

Removing a layer of factory oil or soot from an old pan.
Creating a non-stick coating on the inner surface.
Prevention of corrosion.

When heated, the pores of the material expand, particles of vegetable oil enter them. As the pan cools, the pores shrink, and the oil creates a thin layer that serves as the non-stick coating. It also performs an anti-corrosion function, protecting cast iron from rust.

In the process of calcination, they use products that are always in the kitchen: salt and vegetable oil.

You can use sunflower, olive, linseed oil. Some housewives replace them with animal fat or lard. There is no difference, the result is the same.

How to properly ignite the product before the first use

At home, pans are calcined on ordinary cookers or in ovens.

Whichever method is chosen, it is desirable that you have the opportunity to ventilate the room well. The layer of engine oil that covers the new pan will begin to evaporate under the influence of high temperatures, smoke with a persistent unpleasant odor will appear in the apartment .

Adjust the gas so that the hood has time to cope with the smoke that comes from the heated pan.

How to treat a pan from engine oil on the stove

Wash the pan with any detergent.
Put it on fire and heat until it stops smoking.
Remove from stove, rinse and dry.
Place the pan on the stove again, sprinkle with a 1 cm layer of salt.
Turn on the stove, heat the pan over medium heat for 25-30 minutes.
After a while, the salt will turn yellow, which means that it has absorbed all the remnants of engine oil.
Turn off the gas, let the pan with salt cool down.
Pour out the salt and rinse the surface thoroughly with water.
Put the wet pan on the fire. When all the moisture has evaporated from it, grease the bottom with vegetable oil and side walls.
Heat oil in skillet for 10 minutes.
Repeat the previous step twice more, changing the oil each time.
Rinse the cooled pan running water without cleaning agents. To keep the resulting non-stick coating intact, do not wash it with caustic cleaners or abrasives.
Dry with a dry cloth or paper towel.

Be sure to wipe the pan dry. If you leave it with drops of water after washing, rust may appear on the surface.

The mechanism for calcining a pan in the oven is almost the same as on the stove. This method does not use salt, you will need vegetable oil and foil.

Wash a new pan with detergent, dry thoroughly.
Lubricate the bottom and side walls with vegetable oil.
Place the pan upside down on a wire rack in an oven preheated to 180 degrees. Place a foil-lined baking sheet on the bottom shelf to catch the oil.
Keep in the oven for 50-60 minutes at 18 degrees. To make the non-stick layer stronger, carry out this procedure at least three times.. You need to get the pan, grease it again and put it back in the oven for an hour.
Rinse the pan under water and dry.

Calcining a cast iron skillet on the stove - video

How to burn an old cast iron skillet

Some old cast-iron pans collect dust at home according to the “it’s a pity to throw them away” principle, as they are unsuitable for cooking and are covered with a long-term layer of soot and rust. However, even such things can be put in order.

You can restore an old cast iron skillet to perfect condition in three steps:

Firing to remove old soot. It is carried out in the oven, as it is necessary to observe a high temperature regime long time. Place the pan upside down in the oven, turn on the self-cleaning function for 2-3 hours and leave to cool until room temperature. If your oven does not have this function, heat it up to 250 degrees and keep the pan for 2-3 hours under these conditions.
Rust removal. Dilute water and vinegar in a 1:1 ratio in a sink or basin. Immerse the pan in the solution, wait 30 minutes. During this time, a chemical reaction will take place, air bubbles will rise from the surface (as in sparkling water). Then take out the pan, wash under water with a sponge and detergent. Dry thoroughly and brush with vegetable oil.
Formation of a new non-stick coating. Place the oiled pan in the oven for an hour at a temperature of 180 degrees and let it cool there. Repeat the procedure twice more, each time lubricating the surface with vegetable oil to make the non-stick layer stronger.

Now the old cast iron skillet looks like new and is ready to use.

Old cast iron pan before and after roasting

it’s actually simple ... 1. wash the pan well with a stiff brush 2. dry it with a paper or plain towel 3. pour a few tablespoons of vegetable oil into the pan (depending on the size of the pan) 4. rub the oil well over the pan (along the bottom and sides) so that an oil layer is formed, but it is not necessary for the oil to flow down the walls, in general, without Wink fanaticism, some wipe it with oil even on the outside 5. preheat the oven to 250 C 6. put the pan in the oven for a couple of hours 7. take it out of the oven, wipe the excess oil paper towel 8 all. If you wash the pan with strong degreasers, the operation will need to be repeated.

lady gray

Salt can also be used to season dishes. Pour it in a layer of about 1 cm and heat over low heat for about an hour. Then pour out the salt, and wipe the pan itself with a paper towel or cloth. DO NOT WASH, just dry.

AKSINYA
https://forum.say7.info/topic61206.html

cast iron pans cannot be washed with any dish detergent, only with water. After washing, immediately dry on the stove and grease with vegetable oil. After that, you can ignite in a pan coarse salt. Detergents destroy the fat layer on cast iron cookware, and it is necessary. Lubricate the pan with oil after each wash and dry. At first, a cast iron pan can be "naughty", but over time, when the pores of the cast iron accumulate fat, you will surely enjoy cooking in it.

Shivaree
http://kuking.net/my/viewtopic.php?p=639204

Uniform heating, safety, the possibility of creating a new non-stick coating - the qualities of a cast-iron frying pan, which are appreciated by all people who know a lot about cooking. After completing a simple calcination procedure, you will receive a reliable and versatile kitchen assistant for long years. Cook with pleasure and bon appetit!

Everything you ever wanted to know about cast iron pans

The cast iron skillet is a versatile workhorse, but there are many mysterious myths surrounding it. Some people claim to have cast iron skillet- it's like having a puppy at home, because it is difficult to care for it. Others say that it cannot be washed, but only wiped with a dry cloth ... There are too many unfounded statements in the world of cast iron, it's time to dispel the myths and find out the truth.

Myth 1: Cast iron pans are difficult to care for.

Cast iron is a material that can rust, crumble and crack. You need to be gentle and careful, otherwise it will break into pieces.

Reality: Cast iron is as strong as nails! In almost every family there is an old, old cast-iron frying pan, which was inherited from the grandmother. Such a frying pan can be passed down from generation to generation and still remain in excellent condition. This material cannot be destroyed.

Storing cast iron pans is very easy: stack them one on top of the other and don't worry about scratching them. Can you do this with Teflon and not damage the surface? Obviously not.

Myth 2. Cast iron heats up very evenly.

Cast iron heats up for a long time, retains heat well, which means it heats up very evenly.

Reality: No, in fact, cast iron heats up very unevenly. Thermal conductivity is the ability of a material to transfer heat from one part to another, and for cast iron it is about 3-4 times lower than for aluminum. What does it mean? Put the pan on the fire and after a while it will heat up in those places that are located exactly above the flame, while the rest of the part will remain cooler. Aluminum heats up more evenly.

To heat a cast-iron skillet evenly, place it on the stove over low heat and let it heat for 10 minutes, during which you must turn it several times.

An important advantage of cast iron is not that it can heat up evenly, but that it has a high thermal emission. An incomprehensible word, but now everything will become clear to you. Ability of cast iron give away heat is about 9-10 times higher than that of aluminum. If you put your hand to a well-heated cast-iron pan, you will feel the heat even at a height of 10-15 cm. This means that when you fry something on cast iron, not only the part of the product that touches the surface is cooked, but also a significant part above her.

For comparison, put your hand near a heated aluminum pan - you have to almost press your palm to the surface to feel the heat. Cooking meat in such dishes will not work: it will remain raw inside.

Myth 3. A well-baked cast-iron pan is as non-stick as Teflon.

The harder you heat cast iron, the more non-stick it becomes. A perfectly seasoned cast iron pan becomes perfectly non-stick.

Reality: A cast iron skillet can be truly non-stick and will allow you to cook scrambled eggs or scrambled eggs. That's true, but let's be honest. The non-stick properties of cast iron are different from those of Teflon. You can't drop a cold egg into a cast-iron skillet, heat it slowly without oil, and then gracefully brush it onto a plate, as advertised.

By the way, in fairness, let's admit that most Teflon pans are also incapable of this trick.

So. Before you start cooking in a cast iron skillet, heat it well, grease thin layer fat, and then the surface will really become non-stick - food will not stick.

Myth 4. Cast iron pans cannot be washed with detergent.

Detergents spoil the surface of the cast iron pan and food begins to stick to it, so you can only wash cast iron with warm water without adding any detergents.

Reality. In fact, the surface of a cast iron pan is covered not with a thin layer of fat, but with a thin layer of polymerized fat, and this is the key difference. In a calcined cast-iron pan (greased and well heated), the fat molecules break down and form a new substance - a durable polymer that fuses with the surface of the cast iron. The substance that gives a cast iron skillet its non-stick properties is no longer oil per se. Surface active dishwashing detergents cannot affect it or damage it in any way. You can safely wash the pan with dishwashing detergent and sponge as much as you want!

The only thing not to do is to soak the pan in the sink. Try to wash it as quickly as possible and wipe it dry immediately.

Myth 5. You can't use a metal spatula in a cast iron skillet.

The non-stick layer in cast iron pans is thin and easily damaged with a metal spatula. You can only use wood, plastic or silicone.

Reality: In fact, the non-stick layer of a cast iron skillet is very strong. This is not just a film glued to the surface, as is the case with Teflon, it is a substance chemically bonded to the metal, practically soldered into it. It is impossible to scrape off this layer with a metal spatula or fork. The fork is more likely to break than the pan to be scratched.

Probably, you sometimes noticed how black pieces break off from a cast-iron pan? This is not a frying pan that breaks into pieces, as many believe. These flakes of a mysterious black substance are nothing but charred bits of food that have stuck to the surface and you haven't bothered to clean them up.

Myth 6. Sour foods cannot be cooked in cast iron cookware.

Acidic foods can react with metal, releasing the harmful substance and giving the food a metallic taste.

Reality: In a calcined cast-iron pan, food comes into contact only with a layer of polymerized fat, and not with the metal itself. So in an ideal world this shouldn't be a problem. But no one is perfect, and pans also have their drawbacks. No matter how well you roasted them, there could still be a chance that tiny spots of bare metal remained and they could actually react with the acidic ingredients.

For this reason, you should not use a cast iron skillet to cook sour foods such as tomato sauce.

How to heat a cast iron skillet

Cast iron becomes non-stick only when properly calcined. Also, new cast iron can rust easily. To solve both of these problems, coat the inside of a cast-iron skillet with a thin layer of fat and heat it well on the stovetop or in the oven. Any vegetable oil or even lard will do.

At high temperatures, fat molecules are destroyed, oxidized and polymerized, that is, they form larger molecules, mix with carbon and other substances. It's dense and strong connection adheres to the surface of cast iron and fills the smallest cracks. The surface becomes non-stick, because it acquires hydrophobic properties - it begins to repel water from itself. When you put food in the pan, the hydrophobic surface prevents sticking.

The more you cook on it, the more new polymerized layers form on the surface, which means that over time the cast iron pan gets better and better.

So you've bought a new cast iron skillet. Most of them are sold already baked, however, this usually only protects against rust, not sticking. Wash the skillet well and wipe dry. Brush thoroughly with a thin layer of vegetable oil. Preheat the oven to 180°C - 250°C. Place the oiled pan in the preheated oven and leave for 20-30 minutes. Then carefully remove and leave to cool. Repeat the whole process 2-3 times: wash, dry, oil, warm.

If, over time, food starts to stick to the surface again, scrub the pan thoroughly with a stiff brush and detergent, wipe dry and re-bake with a thin layer of oil.

How to care for a cast iron skillet

What does it mean to care? No, you don’t need to give her flowers and take her to the cinema, but even such strong material, like cast iron, needs care.

Wash your cast iron skillet thoroughly after each use. Scrape off any stuck-on pieces of food and wash the surface thoroughly with dishwashing detergent. Regular detergent and regular sponge. Nothing complicated.

Repeat baking from time to time. Wash the pan, and then put it on the stove at the highest heat. When the water in the pan has evaporated, pour in half a teaspoon of refined vegetable oil. Spread the oil all over the inside of the pan with a paper towel. Continue heating until the pan begins to smoke slightly, then turn off the heat and let cool.

Roast, bake and stew! The more you use your cast iron skillet, the better it gets.

Wipe dry. Water - natural enemy gland. After washing, wipe the cast iron pan dry, otherwise water drops will lead to the formation of rusty spots. Before storing the pan in the cupboard, wipe it dry, heat it on the stove to evaporate all the remaining water and grease it with a thin layer of oil.

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Good afternoon. After roasting with salt and oil, new frying pan black spots appeared. We did the process twice more. Surface of uneven coloration (more or less dark spots in some places). The food seems bitter. What is it? Marriage?

The taste and quality of steaks, pancakes, and even a simple omelette is largely dependent on the quality of the pan in which the food was cooked. Ideally, the kitchen should have several frying pans of various diameters, wall thicknesses and heights, as well as materials, because it is not in vain that professional chefs cook different dishes in different pans. So, for example, a corrugated grill pan is more suitable for frying meat, and any pan with a non-stick coating will do for frying eggs.

But since we are not chefs and most often use only 1-2 pans, this article will discuss how to choose a pan for universal use, that is, a round pan with an average diameter of 24-28 cm.

Understanding non-stick pans

Coatings today are very different. Let's see what they are and which will be better?

Teflon coating, namely polytetrafluoroethylene, is the most popular type of coating for aluminum pans.

Pros: light in weight, easy to care for, can be cooked with virtually no fat.

Cons: Teflon cannot be heated very much ( optimum temperature– 200 C°), otherwise it starts to emit carcinogenic toxic gases and, of course, it is afraid sharp objects.

Service life: maximum 1 year.

Advice: Positive reviews deserved the well-known Tefal, whose frying pans can be heated up to 260 C °.

A ceramic coating is a non-stick coating not made of baked clay, as the name suggests, but a nanocomposite polymer with sand nanoparticles in the composition.

Pros: Unlike Teflon, a ceramic-coated pan does not emit harmful substances at high heat (can be heated up to 450 degrees) and is great for those who like to cook with a minimum amount of oil. It heats up evenly and quickly. Besides, aluminum pans with a ceramic coating are relatively light.

Cons: the ceramic layer is afraid of mechanical damage, falls from a height, washing in a dishwasher, alkali and sudden changes in temperature, not suitable for an induction cooker.

Service life: about 1-2 years with careful use.

Tip: do not buy cheap models, as they deteriorate very quickly. Positive reviews have earned the brands TVS, Fissler, Moneta.

Marble coating is a non-stick coating made from the same Teflon, but with the addition of marble chips.

Pros: Marble-coated pans are lighter than cast-iron pans and heat evenly and quickly. In addition, unlike ceramics and Teflon, it cools down more slowly, is less afraid of sharp objects, accidental drops, temperature changes, and therefore has long term services. And this dish looks unusual and soundly.

Cons: They come in both cheap and expensive categories, but good frying pan(with a coating of 3 layers) and a thickened bottom costs at least 2000 rubles, another drawback is that they are often sold without covers.

Service life: depends on the number of coating layers - the more layers, the longer the dishes will last. At proper care a multilayer frying pan can last up to 25 years, as the manufacturers promise.

Tip: if possible, buy dishes with a 5-layer marble coating and a bottom more than 6 mm thick. Periodically grease a clean pan with oil, and then wipe it with a napkin (no need to ignite).

Titanium, diamond, granite coatings are nanocomposite coatings, reliable and the most expensive.

Pros: uniform and fast heating, wear resistance, not afraid of metal forks, whisks and spatulas, durability, practically do not require the use of oil, safe for health and as close as possible to the quality of cast iron cookware, but at the same time lighter.

Cons: not suitable for induction cookers, they are much more expensive than all other types of frying pans.

Service life: up to 25 years.

Tip: The premium brands Swiss Diamond, Woll and Risoli have positive reviews.

There is another type of coating, which, perhaps, can be called the safest and most durable, and this, of course, is a natural “non-stick” coating from oil that has soaked into the pores of a cast-iron frying pan. But read about it in the next chapter.

Overview of materials: cast iron, stainless steel, copper

Cast-iron pan

Pros: it is this dish that can rightly be called the best in the “universal” category, because you can even bake pies in the oven in it. It produces the most delicious food, it is from cast iron that grill pans are made for frying meat. It heats up evenly and cools down for a long time. Cast iron cookware is not afraid of even knives and falls from a height, in addition, it is absolutely safe for health and even useful, since the food is filled with a small amount of iron during the frying process. And its main feature is a natural “non-stick coating”, which is created due to the fact that the porous structure of cast iron absorbs oil, so the dishes can be used forever in the truest sense of the word.

Cons: cast iron is heavy, requires maintenance, that is, periodic calcination with salt and lubrication with oil. Do not wash cast iron cookware in the dishwasher and store food in it for a long time, as cast iron can rust.

Service life: practically has no expiration date.

Tip: value for money good choice will become a frying pan from Lodge. However, any cast iron utensils will be good.

Frying pan from of stainless steel

Pros: Many professionals cook in stainless steel pans without any non-stick coating, as it preserves the taste and color of the ingredients as much as possible. Grill utensils are also made of stainless steel. It is durable, not afraid of knives and forks, as well as washing immediately after frying food. Easy to maintain if used correctly.

Cons: you need to get used to it - mix food in time and warm the oil well, otherwise the dish will stick. And on the "stainless steel" it is very difficult to fry eggs.

Tip: the expensive brands Fizzler, De Buyer and Lagostina deserve trust, from the more affordable ones - Silampos "Gourmet".

Copper pan with stainless steel coating

Pros: very beautiful appearance, copper utensils are great for cooking dishes that require periodic changes in temperature, as copper cools quickly and heats up just as quickly.

Cons: the complexity of cooking, high price.

Service life: durable.

Tip: Falk, Matfer Bourguet, Mauviel.

How to choose the right pan and not get confused while standing in the store? We have prepared 8 main recommendations for choosing a frying pan for universal use.

If you decide to choose aluminum cookware with non-stick coating, then pay attention to cast aluminum, with thickened walls and bottom. Good reviews have: the already mentioned Risoli and Woll, as well as the less expensive Casta and Vari.
The diameter indicated by the manufacturer is measured at the top of the dish, not at the bottom. A diameter of 24 cm is optimal for one person, 26 cm for a family of 3, 28 cm is suitable for large families.
Which frying pan is better of two similar models? The one with thicker walls and bottom, the weight is heavier, and there are more non-stick layers.
For baking in the oven, choose dishes with a removable handle or a metal handle without plastic elements.
For undesirable contact with pans with a bottom made of copper or aluminum, because. they leave traces.
Only suitable for induction hob special utensils, which is marked with a special marking.
A good frying pan, as a rule, costs at least 1500 rubles.

Someone considers cast-iron pans a relic of the past, because our grandmothers used them. Heavy and bulky, uncomfortable to lift - who needs them?! It turns out that they are still needed. Housewives who are "in the know" do not want to part with such relics of the past. What is unusual about a cast-iron frying pan and is it worth giving it an advantage when store shelves are full of non-stick frying devices, comfortable handles and other amenities? Let's consider this question in detail.

Advantages of a cast iron skillet

In fact, the advantages of cast iron cookware can be discussed for quite some time. The main advantages are in the following points.

At the same time, cast iron cookware retains heat well.
Food in such a frying pan warms up evenly. This saves you from having to stir, for example, meat during frying every five to ten minutes.
Cast iron cookware practically does not enter into chemical reactions, so that some harmful substances. Also, this pan does not oxidize.
Doesn't rust!
If you still have your grandmother's cast-iron frying pan, then you already know about the next advantage - durability. For many years she does not lose the former appearance, does not rust and remains just as practical to use, unlike.
Despite the fact that such a frying pan does not have a special non-stick coating, food doesn't burn on it.. And all thanks to the fact that with each subsequent use the bottom of the pan hardens and the likelihood that something will burn becomes less and less. By the way, there is a way to harden the pan immediately after purchase, you can read about it further. There is a special one.

A cast iron skillet is a must in the kitchen

A cast-iron frying pan heats up for a long time - yes, it somehow doesn’t look like a plus. But! It is able to heat up to very high temperatures, which even a super-modern frying pan is not capable of.

Cons of such dishes

Yes, such a frying pan has a lot of pluses, but what about the minuses? Nothing in the world is perfect, especially when it comes to a frying pan. So, the disadvantages of a cast-iron skillet.

The first and, perhaps, the main disadvantage of all cast iron cookware is big weight. A pan full of food is difficult to lift with one hand, as we are used to. You can cook, for example, pancakes in such a pan, but if you need quite a lot of pancakes, then your hand will get tired very quickly.
Uncomfortable handle. This drawback is relative, since only a cast-iron handle is considered uncomfortable. If you buy a dish with a wooden handle, for example, then using a frying pan will be quite comfortable. But there is cast iron.
Well, about the complete absence of rust, we were a little cunning, from a long stay in moisture in a pan, rust can still form. But! It is easy to scrape off, it will not affect the properties of the dishes in any way, and cooking in a pan will be just as easy. However, this problem can be easily avoided.
Cast iron cookware has its own characteristics of washing. Simply rinse under running water and dry with a dry paper towel. Frequent use of dishwashing detergents can cause the pan to lose its non-stick properties, while washing in the dishwasher will cause food cooked in the pan to have a metallic taste. And you can read about the German set of stainless steel pans at.

On the video - how to use the pan correctly:

Wipe the dishes well after washing and do not leave cooked food in them, then the rust problem is unlikely to bother you.

All features of choice

It may seem to some that all cast iron pans are essentially the same and it is impossible to choose the wrong or low-quality cast iron pans. Nevertheless, when choosing, you should still be guided by some tips.

Of course, I want the pan to be lighter, sometimes a cast-iron pan is chosen precisely by this criterion. But in fact, everything is exactly the opposite. The more a cast iron skillet weighs, the better it is. Although, if you choose, then you need to calculate the strength of the hostess. And you can read about a professional electric deep fryer.
If you love making pancakes, look for cast iron pans with low sides. They are designed specifically for pancakes, and therefore weigh much less than usual.
Buy a frying pan with a lid. Don't be tempted by the lower price of a pan without a lid, as it will add to your inconvenience when cooking a lot of dishes. By the way, for a cast-iron pan, the lid does not have to be cast-iron either, heat-resistant glass is quite suitable.
Such a frying pan should be chosen with a wooden handle or with a handle made of heat-resistant plastic and, of course, they are much more comfortable than cast iron handles. But they have one drawback - you can’t put such a pan in the oven, and many housewives are used to doing this in order to bake or stew something at a high temperature.
When choosing a container for frying food, be sure to pay attention to the bottom of the pan, it should be thick and even. Flaws indicate marriage. Models of dishes are so diverse that you can meet.

On the video - how to choose a pan:

The classic depth of the pan is 4-5 cm, no doubt pay attention to this, you don’t need high sides, it will only add excess weight vessel and inconvenience to you.

Care specifics

And you thought - everything is so simple? It wasn't there! Even a stainless frying pan, to which food does not stick a priori, will add some trouble to you when caring for it.

When you first purchased a frying pan, do not rush to put food in it. First of all, you need to wash it thoroughly, and this can be done with a warm soapy solution.. Then wipe it with a dry cloth, you can use a paper towel. After these procedures, the pan should be wiped with a cloth soaked in vegetable oil, completely all over - even the lid. Heat up the pan, cool. Now she is ready to use.
During operation, the pan can be washed with both soapy water and soda. By the way, the second option is better, since detergents “wash away” the non-stick properties of the pan, which become more and more expressive with each use. Wash by hand only Dishwasher, of course, it will almost perfectly wash the pan, but after that it will definitely not be non-stick.
To minimize the possibility of food burning on a cast iron skillet, it is necessary to carry out the roasting procedure immediately after purchase. For this it is necessary pour salt into the bottom of the newly acquired pan and put on a large fire. Keep it like this until the salt gets Brown color. At the end of the process, pour salt from the container, rub it with oil and heat it again over high heat. Now the pan is safe, now nothing will burn on it!
The normal color of a cast iron skillet is grey. If it began to darken, then it was covered with a layer of fat that needs to be cleaned off.
After you have washed the pan, dry it immediately, otherwise the trapped moisture will lead to corrosion.
If you suddenly notice rust in the pan, vegetable oil will again help get rid of it. Rub it all over the surface of the pan and ignite it. Of course, this can only be done if your pan is a solid cast iron alloy, that is, it does not have an enamel coating.

On the video - how to care for a cast-iron skillet:

It is best to store a cast iron pan in the oven, as this is a very dry place, so rust will not appear on the pan.

How to clean: household secrets

Due to frequent use, a cast-iron pan quickly loses its presentation, becoming covered with a layer of burning, which can be very difficult to get rid of.

You can wash the pan without putting much effort into it. How? We will tell!

In order to bring the cast-iron pan to its normal state, we need the following tools:

soda;
laundry soap;
PVA glue;
vinegar;
metal brush.

We have identified four main options for how to wash a cast-iron pan, and we will share them.

We make our own laundry detergent This option is the most popular. The essence of this method is that you need to make a solution yourself, with which we will rid the pan of burning. First, we take a large container into which the pan will fit and which can be put on fire. Fill this container warm water. Now we lower the pan there, add grated soap to the water or, as Alternative option, washing powder, as well as 2-3 tbsp. l. soda. Now here we add a little clerical glue and put on fire. All this should be boiled for about 2 hours - it depends on the degree of soot. At the end of the process, clean off the fat with a metal brush, this is easy to do. And about the benefits and harms aluminum cookware can be read.
Put the pan on fire This is not at all about a mysterious ritual, but about one of good ways cleaning the pan. This method is suitable only for those who live in a private house. The fact is that the pan must be put on an open flame, that is, a fire for 2-3 hours. Those who live in an apartment are unlikely to be able to implement this method, since the whole house will be filled with black smoke and a terrible smell.
We wash with vinegar As a rule, a cast-iron pan is washed with hot water. But if the case is especially neglected, it is used acetic acid. Vinegar will take a lot, but the result is worth it. The frying pan should soak for several hours in this substance, after which the fumes can be very easily wiped off even with an ordinary cloth. At the end of the procedure, the pan should be rinsed well with warm water and soda or detergent, wiped dry.
Removing soot with a brush If you don't want to use cleaning products or bother with the sink to clean the pan, you can simply scrape off the grease with a metal brush with a high degree rigidity. Even if you suddenly find a frying pan that has been soot for several years, this the right way clean it up. All that is required is to make circular movements with a brush on the surface of the vessel. At the same time, you can use a small amount of soda, but this is already at your discretion. It all depends on how strong the soot is. And which frying pan is better to find out.

In the video - how to clean a cast-iron skillet:

There are much more pluses than minuses in a cast-iron pan, so the choice should still be made in favor of such a vessel. However, it is up to you to decide, because the operation of such a frying pan has its own difficulties and nuances, which we told you about. We also recommend that you read the best frying pan for frying by rating 2017.

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