How to bake a new cast iron skillet in the oven. How to season a new cast iron skillet. How to ignite Kazan. Video Tips. Why do you need to do this

If you decide to purchase cast iron cookware, be aware that before you start cooking in it, you need to carry out the initial processing of the product.

cast iron pots,braziers, cauldrons(cauldrons) and frying pans at the enterprise undergo mandatory factory training - that is, a safe oil film is applied to the products (which protects products from burning) or engine oil.

Therefore, before using cast iron cookware for the first time, you must:

Clean the cast iron product with salt from dirt and various impurities.

Then you need to create on the surface of the product non-stick coating from vegetable oil (which, under the action of high temperatures polymerizes, turning into a film).

For this we need:

Foam sponges (2 pieces);

Refined (important!) vegetable oil (ideal for olive oil for frying without smell);

Coarse rock salt (a lot);

paper towels

There are two methods for preparing cast iron cookware for first use. Let's talk about them in more detail - you just have to choose the one you like the most.

We recommend washing cast iron cookware under hot water with a sponge or brush (non-metallic) without using any detergents. You can use regular or laundry soap.

After that, it is necessary to wipe the product dry and ignite it.

Method1 .

The process of calcining cast iron cookware consists of two stages.

Stage the first . The method of calcining cast-iron cookware with kitchen salt - we clean the product from impurities and grease.

It is necessary to pour salt into cast-iron dishes so that it completely covers the bottom with a thick layer.

The burner must be turned on at a sufficiently strong power.

Be sure to open the windows or turn on the hood.

It is necessary to ignite the dishes for 30 minutes, while stirring the salt thoroughly.

After a while, the salt may darken - this is normal, as this means that it has begun to absorb factory grease and other impurities. Salt must be poured out, the product must cool.

After that, cast iron cookware must be washed under running hot water, then dried.

Stage two. The method of calcining cast-iron cookware with vegetable oil is to create a kind of non-stick coating.

After the first stage, pour vegetable oil into the cooled dry cast-iron product and begin the calcination process for 20 minutes. For this procedure, we use the average power of the burner.

Let the dishes cool down - the cast-iron product is ready for use!

Method 2 .

We unscrew the handles of the pans and stewpans so as not to interfere.

Turn on the oven - let it warm up to 180 degrees Celsius for now.

The washed and dry cast iron product must be calcined on fire in order to get rid of the factory coating.:

We put the cast-iron product on a large burner - the fire should be slightly below the maximum. When the blue smoke that appears after a while disappears, it means that the fire can be turned off.

You will notice how the black color of the cast iron product during this time will begin to change to grey colour, which is more natural for cast iron cookware. Our preparation contributes to the fact that the coating will become stronger, acquire a beautiful black color.

Hot cast iron must be rinsed large quantity cold water.

Cast iron is not afraid of temperature changes. In production, during the manufacturing process, cast-iron cookware is exposed to repeated exposure to high temperatures, so it is not afraid of hardening.

If, after your actions, the cast-iron product is deformed or a crack appears on it, it means that this is a low-quality cookware that you just need to throw away.

For quick drying, put the product on fire. Then we pour kitchen salt and start calcining - we already described this process in the previous Method No. 1.

After the end of the calcination process, we throw away the salt, we wash the cast iron product again cold water.

After that, spread the cast-iron dishes on prepared paper towels, wipe well.

We put the cast-iron product on fire for several minutes, just a little bit, to completely dry it.

After that, you will be able to see all the small imperfections on the dishes. This is normal - don't be scared.

And now, when the dishes from the production processing are cleaned, we proceed to the process of soaking it vegetable oil:

Lubricate each part of the product thoroughly with a sponge. The oil will be absorbed, disappearing right before your eyes.

Why are we doing this? Then, so that, filling the imperfect rough surface of the cast-iron product, the vegetable oil turns into a natural, shiny one under the influence of high temperatures, Perfectly smooth non-stick coating! So the game is worth the candle!)

Dishes greased with vegetable oil must be placed on a paper towel. We remove all drips with a new paper towel.

Dishes upside down bottom up(so that droplets of oil can drain!) Place in a preheated oven to 180 degrees.

It is better to put a film or foil on the bottom of the oven, in order to make it easy to remove them if a few drops of oil still flow from the walls of the product.

We leave cast-iron dishes in the oven for three hours (the more time, the better).

During this time, the vegetable oil will dry and turn into a strong film - a strong, resistant, smooth non-stick coating. EIf you have a desire, you can repeat the oil impregnation and firing procedure again (but this is not necessary).

Your cast iron cookware is now ready for use!

As a result, you get cast iron cookware of a beautiful black color - it depends on the firing time and the quality of the oil.

The dishes may be yellowish, but this will pass after a few times of cooking in such dishes.

H Our instructions for preparing cast iron cookware for use will help you enjoy cooking in cast iron pans and cauldrons.

As a result:

Nothing in cast iron will not burn and stick (unless, of course, you follow the rules for caring for cast iron products!);

Treated cast iron pans, cauldrons and braziers will not rust;

Cast iron cookware will serve you for a long time!

Care tips for cast iron cookware:

A cast-iron frying pan is an indispensable element of the kitchen of any housewife, who, first of all, pays attention to durability and high quality kitchen utensils. With the help of such dishes you can cook extremely tasty stews and fried dishes. True, buying new item kitchen utensils, you need to know exactly how to ignite cast iron pan so that the thing pleases its owner for as long as possible.

Why roast a pan?

At the first experience of using such dishes, the information that you need to ignite cast iron pans looks rather strange and causes confusion for many housewives. But cast iron pans Russian production, like similar dishes brought from another country, you need to ignite, and it is very simple to do this. Even a beginner can easily cope with such a process, having understood the main nuances.

But you should not refuse the procedure, because it is very important for the further high-quality cooking.

What are the tasks of calcination?

Ignition must be carried out to perform the following tasks:

Preparing the pan for use There is a certain production procedure that every factory follows with trepidation. And it lies in the fact that new dishes(especially cast iron) is covered with a special protective lubricant, which serves to protect utensils, but at the same time has enough bad smell. Improper roasting and the lack of such as a result will affect the quality of the food that will be cooked in this dish.
Checking the quality of newly purchased dishes. It happens that a new cast-iron pan becomes covered with cracks when ignited, or they begin to appear various kinds deformations. Only low-quality dishes behave this way, which can immediately be safely taken to the store where they were purchased. The return argument 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 right ways calcination, a protective layer appears on the surface of a brand new cast-iron pan. Since cast iron is a porous material, food remains 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 can even appear on the surface. Therefore, additional protection does not hurt at all.

The main methods of calcining a pan

Information on how to ignite a cast-iron 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 for correct use will show excellent result, guarantees long work utensils and quality food. Provided that the purchased utensils meet all the requirements in this area.

Ignition with salt

Our ancestors knew how to ignite a frying pan with salt. Such a product as salt has been known for a long time, therefore, it was used not only in nutrition several centuries ago. That is why the process is simple, and even an inexperienced hostess can cope with it.

For work, you will need rock salt, which you can easily buy at any store. It needs to be poured into the bottom of the pan. The thickness of the salt layer is approximately 1 centimeter. The bottom must be completely closed. It is worth sending the pan to the fire and wait until the salt warms up well. It is this state of rock salt that allows it to perfectly absorb foreign substances, relieving dishes from an unpleasant odor.

Before calcining a cast-iron 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, it 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 fire 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 wipe the surface thoroughly with vegetable oil. Next, you need to reheat the pan by turning on a small fire.

Baking a frying pan with oil

There are many rules on how to ignite a cast-iron pan before the first use, but only some of them are especially popular among our compatriots. Oil in this case is very effective.

Initially, it is necessary to thoroughly rinse the brand new dishes and wipe them dry. The next step is to add vegetable oil. Approximate amount - to dense layer the entire surface was covered with liquid. Once the procedure is completed, the oil should be poured out. Wipe the pan with a dry, soft cloth.

Calcination on the stove

The question of whether it is possible to calcinate a pan on a stove worries many housewives. Experts say with confidence that this is one of the most effective ways. And at the same time, it does not matter at all which stove (electric or gas) you have installed, because any one can be heated to maximum power.

The calcination process involves the following steps:

Cast iron cookware is sent to the stove for maximum fire. Heat the pan until the bottom and sides begin to lighten. The message that the pan is fully heated will be a dark gray color. Then you can be sure that she got rid of the protective layer that was applied during production.
Another hot frying pan must be transferred under a stream of cold water, due to which the cast iron will immediately cool down. Thanks to this simple move, you can achieve additional hardening of dishes.
Put the pan back on the stove again. It should still remain wet, especially since when heated, the water will evaporate very quickly.

This type of annealing maximum efficiency combined with calcination using rock soda. How to ignite a cast-iron skillet using this product, know all experienced housewives. One has only to add that the procedure is carried out on moderate heat, and the salt is poured in an even layer covering the entire surface. After the salt turns yellow, it must be thrown away, and the pan should be sent under water again.

This step in calcination was the last, after it it is only necessary to lay the dishes on soft towels that will absorb all the moisture. You can also send the pan to a small fire, where it can be dried.

Rinsing hot cast iron with cold water is a very simple way to not only temper the cookware, but also to check its quality. If at any stage of the process cracks, chips or other damage appear, this means that the pan is unusable and must be returned to the seller.

Baking a frying pan in the oven

How to ignite a cast iron skillet in the oven? Easy peasy! Moreover, this method is preferred by most experienced housewives who value time and try to do everything at minimal cost.

First of all, you need to thoroughly rinse the dishes using the usual detergents. After that, it is necessary 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, covered thin layer oils for additional protection, the pan in the upside down position is sent to the oven, which has been preheated to 180 degrees. After an hour, the oven must simply be turned off and left in this state for a certain time (until the cast-iron cookware has completely cooled). Once the pan has cooled down, it is ready to use.

And although this method takes more time, labor costs are still less. And it is incredibly convenient for busy housewives. How to ignite a cast-iron pan in this way is easy to understand. And high-quality work will help to get high-quality dishes, which will become indispensable assistant in the kitchen. By the way, the oven will be a good helper if the question arises of how to ignite a cast-iron grill pan.

Preparing unenamelled dishes

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

Caring for non-enamelled cast iron cookware

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

Which way to choose?

The choice of this or that method directly depends on the hostess. 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 the cast-iron cookware, as well as at the same time relieve the pan of the production film.

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

How to ignite a cast iron skillet so that you can cook on it and not worry about food sticking.

I for a long time dreamed of big cast iron skillet. One on which it will be possible to safely fry meat or potatoes with lard. And now the dream has come true. Having recently traveled to St. Petersburg to visit our parents, we stumbled upon a large and beautiful cast-iron frying pan, and even with a wooden handle! She seemed to be waiting for us!

When I brought her home, I immediately took up her piercing. And it dawned on me that many may not know how to properly ignite cast iron and therefore decide that it makes no sense to use it.

The fact is that the calcination process itself is the formation of a protective layer that prevents food from sticking, that is, the transformation of cast iron into a non-stick coating.

Well, how I do it, I will tell you in this post.

Why do you need a cast iron skillet?

Cast iron has a lot of advantages in my opinion:

What is the meaning of Ignition?

This is the formation of a hard protective layer by heating a thin layer of fat on the surface of cast iron. When the fat is heated, it binds tightly to the metal, a process called Polymerization.

It is necessary to ignite the cast iron so that nothing sticks to the pan and you can cook any food on it freely and with pleasure!

So, the process itself is quite a process, but it takes time. But this should not scare or stop you, since the result in the form of a practically non-stick pan will be a good reward for all your hard work.

We will need:

Cast iron pan - 1
Salt, any (I just bought the cheapest in the store) - 1 pack / 500 grams
Coconut oil/ghee/ghee/ animal fat(read below) - enough to coat our pan with a thin layer

Mode of application:

We wash our new frying pan with application and then wipe thoroughly.
We put the pan on the stove, add salt, level it and “cook” for 40 minutes over medium heat, stirring often. The salt will take on a grayish color.
Throw out the salt and wipe the pan well with a towel.
Rub the pan on all sides, including reverse side, fat of your choice. Then carefully rub in the oil with a paper towel.
We put our frying pan upside down in the oven. Don't forget to put on the bottom of the oven aluminum foil to collect everything that will drip from the pan.
We turn on the oven at 170C and leave our pan for 40 minutes.
Then turn off the oven and leave the pan in the oven until it has completely cooled down.
Then again grease with oil and bake again. This must be repeated 3 times.

Important:

When I bought a frying pan, the seller advised me to ignite it with Linseed oil. It is a bad idea. At least because Linseed oil very delicate, should only be used in fresh and never get hot. Unless, of course, you want to get a protective but toxic layer on your pan. Therefore, I believe that for these purposes it is necessary to use a stable fat, and this is Ghee or Ghee and any animal fat (for example, melted lard). I used unrefined organic coconut oil.
Every time you cook in a cast iron skillet, you always need to add healthy fat your choice (Coconut, butter, ghee, lard or any animal fat) - the protective layer will become thicker and stronger, preventing food from sticking!
Cast iron must be cleaned carefully. You can not scratch it with a metal sponge and soak it in water - this will destroy the protective layer and can lead to metal corrosion.
If food begins to stick to the surface, this is a sign that the pan needs to be reheated. To do this, you need to repeat all the steps described above again.But from personal experience I can say that I did not have such a need.

Prepare food in the right way safe utensils and be healthy!

Experienced housewives know that a new cast iron skillet needs to be cleaned before its first use. special training. This is due to the peculiarity of the material from which it is made, and the production technology of such dishes. Cast iron is one of the oldest materials used by man in cooking. Unique physical properties cast iron allows you to cook dishes that satisfy any exacting taste. Such pans are not covered with a non-stick coating and do not pass modern processing, but precisely in connection with this, products prepared using cast-iron cookware, properly prepared for use, acquire a unique taste.

1 Features of cast iron cookware

Cast iron has a number of advantages over any cutting-edge material used in the manufacture of kitchen utensils that needs to be special conditions storage and operation. But the apparent simplicity of cast iron does not mean that products made from it do not need special care. Proper preparation of a cast iron skillet will improve its quality as a kitchen item and extend its life, and burgers and pancakes cooked on it will seem tastier. Many have faced the old frying pan, which has served for decades, dishes acquire a special taste than if a new cast-iron pan was used for cooking. This is also explained by the fact that the new dishes were not processed properly. Consider how to prepare a cast iron skillet for the first use.

Proper preparation and operation of cast iron cookware, whether it be a frying pan or a saucepan, is necessary due to some features and properties of the material. Main advantages:

Cast iron is an alloy of iron and carbon. A small amount of impurities (sulfur, manganese, silicon and some others) are natural. The material does not contain any additional chemical impurities and toxic substances.
Cast iron has low thermal conductivity, but good heat-saving properties. This allows you to evenly distribute the heat during cooking, eliminating burning and undercooking. That is why in cast-iron cauldrons and pans they cook food that requires languor.
The melting point of cast iron is about +1200ºС, which allows you to cook any food, including in ovens, without the risk of overheating the pan.
Cast iron is different mechanical strength. Products made of cast iron are not afraid of interaction with other metal devices, abrasive materials, do not need careful operation.
A unique property of cast iron cookware is the improvement of its frying properties depending on the period of use. The longer cast iron cookware is used, the tastier the dishes come out on it.
Cast iron is neutral to food acids, the quality of the surface does not deteriorate over time.
Cast iron has a large specific gravity, cast iron products are made thick-walled, which improves the accumulation and distribution of heat.

Cast iron pans

The disadvantages include:

brittleness of the material;
inconvenience associated with the weight of products;
tendency to corrosion.

2 Preparing the cast iron skillet for use

Take your time to cook minced meat and peel potatoes after purchasing a new cast iron skillet. In order for the food to initially please you and your family and arouse the envy of your neighbors, it is necessary to carry out a set of simple preparatory measures, after which it is possible to use dishes. Over the centuries, two ways have been developed to use cast iron cookware. pre-training. But you need to start not with calcination, but with cleaning.

Removing the anti-corrosion layer

Due to the susceptibility to corrosion, all kitchen cast iron products after their ebb are subjected to special treatment with a sealant. At long-term storage cast iron can become stained with rust, so the manufacturer takes protective measures. The anti-corrosion layer must be removed with conventional detergents in warm or hot water. If rust is found, it must be removed with a metal brush or washcloth. The properties of cast iron allow such harsh cleaning methods to be painlessly applied. Upon completion, the product must be dried in air or in an oven at a low temperature. After that, you can start calcining.

3 Ignition with salt

Sprinkle table salt in an even layer on a hot, but not hot frying pan. For 20-30 minutes, the salt is calcined on the stove over medium heat with constant stirring. At the end of the calcination, it is necessary to allow the pan to cool and rinse warm water. The dishes are ready to use.

4 Calcination with sunflower oil

Cast iron cookware can be prepared in the same way as calcined aluminum frying pan. On a warm frying pan, a thin layer is applied on both sides. sunflower oil. The dishes are placed upside down in the oven and baked for 60 minutes, the emission of smoke will be normal. Oil can be replaced with solid animal fats - lard or lard. As a result of processing, the pores of the cast iron will be filled with grease, the surface will receive a natural non-stick coating and acquire a shiny black color. After heat treatment, it is recommended to re-lubricate with oil inner surface. Although cast iron is immune to attack by hard objects, it is recommended to wash the pan with neutral detergents and sponges to preserve the natural non-stick layer.

Baking a cast iron skillet

It should be noted that for cooking delicious food, a cast-iron skillet needs higher amounts of oil compared to its modern counterparts. Over time, the oil will soak deeper into the porous metal, creating a unique protective film and giving it a unique flavor.

5 Further care

Even with proper preparation dishes for use, you can lose everything positive characteristics and get a pan in which everything constantly burns or does not fry. When cooking, it is recommended to use special wooden or plastic spatulas. After each use, the dishes must be washed, avoiding damage to the surface fat layer. The non-stick coating additionally performs the function of corrosion protection, but if the surface is damaged and during long-term storage, it can form rust spots. After cleaning, it is necessary to repeat the preparation of the product.

After many years of use, an unpleasant greasy soot forms in the pan. It must be removed periodically, and even hard metal brushes or special drill bits can be used. If the pan is mechanically cleaned, the non-stick coating must be restored. To prolong the service life, it is recommended to use several cast iron pans for various kinds food. Experienced housewives note that different dishes come out especially well in different pans. In some pan, magnificent pancakes are prepared, in some - meat and potatoes. With proper preparation and care kitchenware will please its owners for a long time.

Any housewife in the kitchen has a cast-iron frying pan, which is valuable for its quality and durability.

Cast iron cookware is used for frying, stewing food, and the dishes in it are very tasty and stewed, fragrant.

New cast iron cookware from the store must be well calcined. The calcination procedure must be done not only for new frying pan, but also in the process of using dishes, for cleaning, for example.

Before baking a cast iron skillet

Cast iron cookware was used by our ancestors. And they even attributed great heroic strength to someone who eats porridge from a cast-iron pot.

After all, cast iron is safe material with a thick bottom and walls that heat up gradually and evenly, this allows you not to stir the dish so often. Also, cast iron is not afraid of scratches. The downside is the weight of the dishes.

The choice of method depends on the preferences of the hostess herself, but any method will give a sufficient protective layer on the surface of the pan and remove the production film.

Features of calcination on the stove

A cast-iron pan can be calcined on the stove, while the stove can be any - electric, gas, everyone warms up easily.

Stages of calcining dishes on the stove

There are several main stages in the calcination procedure.

After such manipulations, cast iron cookware is ready for use for cooking.

As a rule, calcining a pan on a stove is used by most women, because it is easy and convenient, and takes a little time. At the same time, you need to be constantly present and monitor the whole process. If for some reason this is inconvenient, then you can pay attention to one more effective option to help prepare your cast iron cookware for use.

Baking cast iron cookware in the oven

This method is liked by those who cannot constantly monitor the dishes on the stove due to lack of time.

Before starting this procedure, you need to wash the cast-iron dishes well with conventional remedy for washing dishes, then wipe the walls and bottom from the water with a soft cloth.

You can wipe the dishes with a cloth soaked in vegetable oil.

After an hour, you need to turn off the oven, but do not get the pan out of there, but leave it there to cool. After the pan has cooled down, you can use it for cooking.

In time it is more long way, but if you are very busy, then it will suit you.

When else should you season your cast iron cookware?

If there is soot

In the process of using cast iron cookware, carbon deposits can form on it due to burnt oil, fat, and they are already harmful for use in food.

In this case, calcining can help get rid of the harmful burnt layer.

Since ancient times, before cooking pancakes and pancakes, the pans were calcined so that the old oil was removed from the surface and the dishes became clean, and you could cook your favorite dish.

If there is rust

There are situations when pans are partially covered with rust. You can clean rust from cast iron cookware with simple folk remedies.

To do this, you need to prepare:

cleaning powder,
sandpaper,
metal sponge,
salt.

First, the cast-iron pan must be cleaned with Pemolux powder, then with a metal sponge and, finally, walk over the surface sandpaper. To prevent new rust from appearing, pour salt into the pan and ignite with it on fire.

Then sand again with sandpaper and rust remover.

How to wash a cauldron

A cauldron is a very thick cast-iron container that is used to cook delicious dishes over a fire. Now the cauldron is sold in stores different sizes, and you can cook in them not only on open fire, but also on the stove at home, it simplifies the washing process.

In order to wash a cast-iron cauldron you will need:

dishwashing detergents,
sponge,
brush,
salt and soda.

If a cauldron small size , you can wash it special means in the dishwasher. It is necessary to first remove the remnants of food, and place in dishwasher into a special compartment.

Kazan big size that you use for cooking over an open fire will have to be cleaned both inside and out.

For cleaning cast iron cauldron use baking soda, salt, iron brush because it won't get scratched.

To remove burnt food, you need to pour a cleaning agent on the bottom, pour water and bring to a boil and after 20-30 minutes you can easily remove dirt.

If you correctly and efficiently ignite the cast-iron cookware for the first time, then in the future you will be able to cook in it. delicious food. After all, the pan only gets better after calcination, it does not crack.
At the same time, do not forget to properly operate such dishes, and then it will serve you for many years.

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