It is known that cooking most dishes without a frying pan is problematic, if not impossible. It is best if there are several products at your disposal.

In order to accurately select high-quality utensils, you need to know some of the nuances. So, the decision to buy a pan has already been made. However, in the store, the buyer will be faced with a huge assortment. It is natural that he will have a question: "How to choose a good frying pan"?" It is worth noting that these devices differ in the materials from which they are made.

How to choose a cast iron skillet?

This is from the "old-good" section. Cast-iron pan has been used for several centuries. It is assumed that she will not soon leave the numerous kitchens. Doubt? And ask your grandmothers if they would exchange a time-tested frying pan for some newfangled one with a Teflon coating? For nothing in the world!

For the older generation, there are no difficulties with how to choose a frying pan. The reviews of many housewives say that this utensil is ideal for products that need to be cooked quite long time. This is possible thanks to useful properties material. It is known that cast iron heats up very well, stronger than aluminum. It is this property, according to experienced housewives, that is necessary for a high-quality frying process.

Many women note that in the process of cooking in a cast-iron pan, there is no need to constantly stir the food. This is due to the fact that the material has a porous structure. A greasy film forms on the walls and bottom of the dishes. It, in turn, is a natural non-stick coating. So don't be afraid to add lemon juice or vinegar, if the recipe says so.

In this case, nothing terrible will happen to the pan. One of the undoubted advantages of such utensils, many housewives consider that when caring for it, you can not use detergents. The fact is that cast iron does not need it at all. It is customary to ignite the container on fire, then rinse cold water.

Cast iron cookware is prone to rust. To avoid this, experienced housewives advised not to store in it already prepared food. You also need to ensure that no moisture remains on the product after rinsing. The cast iron pan has a number of disadvantages. First of all, its weight should be noted. Such dishes will not be easy.

In addition, cast iron is a rather brittle metal. Accordingly, if the pan falls to the floor, the likelihood that it will break is quite high. It is not recommended to cook anything on it immediately after purchase. It should be remembered that the need for preparatory phase. The item needs to be washed and dried. Next, grease vegetable oil the inside of the pan. In this case, saving is inappropriate. Then you need to calcine the new product in the oven or on the stove. One hour is enough for the whole procedure. As a result, the so-called natural non-stick coating.

Titanium

Speaking about which coating to choose a frying pan, you should pay attention to this material. The only drawback of the hostess is the cost. Otherwise, this utensil is an excellent helper in the kitchen. Pans with titanium coated have all the benefits described above. In addition, they do not rust. That is why many experienced housewives prefer them.

Stainless steel

Many shoppers want to know how to choose the right frying pan. A good option- stainless steel products. It is believed that the food cooked in them is the healthiest. This is due to the fact that stainless steel is a material that does not interact with any substances. Experienced housewives do not recommend leaving an empty pan on fire. In this case, it may become covered with blue or greenish streaks and take on a very unpresentable appearance. It is not recommended to wash such dishes with abrasives.

Teflon products

This material was developed by American specialists. This happened back in the 30s of the last century. The development was carried out by employees of the chemical concern. Then they managed to create polytetrafluoroethylene, which, in turn, is a polymer. Its properties include resistance to alkalis, acids and high temperatures. It should also be noted that it is rather slippery.

This substance became known as Teflon. Its true name is too cumbersome and long. It was not very suitable for commercial purposes. Teflon was not immediately used to cover pans. However, when it did, it became widespread. And since the question arose of how to choose a non-stick frying pan, you should study products with a Teflon bottom.

Modern realities

Today, many seek to choose a pan with a non-stick coating. Cases of products are made mainly of steel and aluminum. For everyday use Teflon-coated products are mainly used. They are readily used as ordinary people as well as the chef. Many foods are excellently cooked on them.

For example, fish, meat, vegetables or scrambled eggs. Commercials assure customers that they do not need to use oil or vegetable fats for their preparation. It is worth noting that the manufacturers are slightly exaggerating. Vegetables can still be cooked this way. However, this number will not work with fish, even if you use flour. It won't fry the way it should. Next, let's dwell on the question "how to choose the right frying pan with a Teflon bottom."

Important feature

When looking at how to choose a good Teflon bottom pan, you should know that most products are smooth inside. However, there are those that have a relief pattern. This dish has more advantages. Due to the relief, the effectiveness of the coating increases. Therefore, the food will burn even less. This is due to its minimal contact with the heated surface.

Care rules

When discussing how to choose a pan with a Teflon bottom, at least a few words should be said about the operation of the product. It is unlikely that anyone would like to care for the pan delivered a lot of trouble. It is well known that non-stick Teflon coating is not "friendly" with metal objects. Accordingly, you can only stir food with a plastic or wooden spatula. It is also not recommended to overheat such a frying pan. Under the influence of high temperatures, the coating can simply ... evaporate. Of course, this happens gradually. In addition, the process is accompanied by the release of compounds that are dangerous to human health. It is also possible that the coating may crack.

Cooking temperature

Medium to low heat is best for cooking in a Teflon pan. There is also evidence that the operation of such products is best carried out on gas stoves. This is due to the fact that the temperature of their heating is lower. Currently, most modern frying pans are equipped with a thermospot. As a rule, it is located at the bottom of the dish. The thermospot shows the user exactly when to put the food in the pan. If it turns dark red, then the heating temperature is about 180 degrees.

Additionally

It should also be noted that you should not use a frying pan with a damaged Teflon coating. This product must be discarded. You need to pay attention to the fact that such dishes need to be changed periodically. The thing is that Teflon will not retain its properties forever. Speaking about how to choose a pan, it should be noted that it is not advisable to purchase products with a thin bottom and walls.

It is believed that such a purchase will be useless. It is recommended to choose dishes with a wall thickness of at least 5 mm. You should also look at the double steel bottom. It is considered ideal option. Frying pans with honeycomb Teflon coating can last up to five years. It should be noted that this period is maintained only when correct operation. The durability of a future purchase can be judged by the rough and thick layer of Teflon.

Aluminum products

This metal is considered "winged". This is due to its wide application in the aircraft industry. Also from this material frying pans are made. They have their own advantages and disadvantages. Experienced housewives attribute high thermal conductivity and lightness to the obvious advantages of these products. Besides, they are quite cheap. However, in their reviews, women often note that food in such pans burns strongly.

It is not recommended to use these products in the oven. In this case, we are again talking about a high "burning" of dishes. In addition, due to adhering food debris aluminum pans pretty hard to wash. It is also worth noting that such products are susceptible to alkalis and acids.

This pan is very easy to scratch. This is due to the softness of the metal itself. In this case, when mixing food, it is advisable to use only plastic and wooden fixtures. In general, according to many housewives, it is not advisable to use aluminum products for preparing serious dishes. As women note, they rarely use such pans.

Aluminum products do not like overheating. For example, if the bottom of the pan is thin, then it can easily change shape. This, as the housewives note, happens with most stamped products. The chance of warping increases with use electric stove. When buying, it is recommended to pay special attention to the bottom of the pan. It should be no thinner than 5 mm if you plan to use dishes for cooking meat.

The most common non-stick coating for aluminum pans is Teflon, which is also not friendly with high temperatures. In addition, the deformation will not benefit the product. Because of it, the coating is damaged. This, in turn, contributes to the burning of food. It is worth noting that even high-quality aluminum pans generally do not last very long.

How to choose an aluminum frying pan? In this case, it is recommended to purchase only a cast, not a stamped product. This pan will last longer. It is worth paying attention to the bottom of such containers - it should not be thinner than 4-5 mm. The use of such pans is also acceptable on electric stoves. They are very easy to distinguish from stamped ones - they are much heavier. Before purchasing, it is recommended to consult with a consultant.

Cooker Compatibility

Previously, the question of how to choose a pan was much easier to solve. It is known that some products can be used on some plates, but not on others. Previously, there were only two types of appliances in operation: electric and gas. Currently, the range of plates has expanded significantly. For example, induction and glass-ceramic hobs. Majority well-known manufacturers supply their frying pans with appropriate instructions. Thus, it is possible to determine which type of heating is suitable for the product.

For example, on gas stoves it is allowed to use any frying pan. On conventional electric, you can operate everything except extruded aluminum. It should also be noted that in this case the diameter of the product must match the burner. Glass-ceramic stoves suggest the use of only those pans that can boast a perfectly flat bottom. In this case, all are suitable, except for the aforementioned extruded aluminum products. induction cookers suggest the use of utensils from of stainless steel. Aluminum products are also suitable, however, their bottom is without fail should be steel. The magnetic effect is very important here.

Varieties

Frying pans are also divided by purpose. There are common items. They are designed to cook almost any food. There is also a special dish for fish. As a rule, it has an oval or oblong shape. There is a special pan for pancakes (which one to choose will be discussed below). They are equipped with low sides. Someone may need a grill pan. How to choose the right one from the presented assortment? First of all, it is necessary to accurately determine the tasks that the product will perform.

Grill pan

How to choose a product so that it lasts longer? Firstly, it should be said that such dishes are distinguished by square or round shape. The first one is more spacious. The gutters are designed to accumulate juice in them. Thus, it evaporates more slowly. Accordingly, the dishes are more juicy. That is why many experienced housewives prefer products square shape. When choosing, one should take into account the thickness of the walls and coating, the reliability of the fastening of the handle. At visual inspection the product must not have any defects (chips or cracks).

"Special Appointment"

Many are wondering why even buy a pan for pancakes? It is known that in most families they are not baked daily. In addition, for their preparation, you can use a regular frying pan. However, we note that on special utensils pancakes will burn much less. In addition, they are more convenient and faster to turn over. How to choose a frying pan? Product features include the following:

1. Low sides (as a rule, no more than 1-2 cm).
2. Thick and flat bottom.
3. Long handle.
4. Thick walls.

It is best to allocate one pan, in which only pancakes will be prepared. Accordingly, you should not use it for other products. Also note that these pans most often have a ceramic coating.

Eco friendly option

Today, many experienced housewives tend to choose a pan with ceramic coating. What is the reason for this? First of all, as the customers themselves note, during the operation of such a product there is practically no need to constantly add oil. Women appreciated the height of the sides of such pans. Due to the quality of the material from which the lids are made, the steam is securely held inside the product.

Additional Information

How to choose ceramic frying pan? Buyers should take into account a number of nuances. In particular, pay attention to the size. Usually it is indicated on the packaging. Note that the upper diameter is implied. If the stove is electric, then it is necessary to correlate it with the size of the burners. Do not buy a pan with a smaller diameter.

This also applies to larger size. In this case, the food will burn in the middle and undercook at the edges. It is also recommended to choose the size of the pan according to the number of family members. If a lot of people live in the house, then, accordingly, you should purchase a large and roomy product. For small families, a medium-sized frying pan will suffice. Small pots are great for reheating food. It is recommended to choose a quality model from the very beginning, than to periodically buy new products later.

Manufacturers kitchen utensils willingly use new technological solutions, allowing housewives to more effectively cope with culinary operations. Although this progress mainly covers appliances and equipment, there is a fairly strong increase and performance utensils. What is worth the appearance of new coatings that facilitate the cooking process! Demand continues for traditional kitchen accessories, which confirms by its example The production of such dishes is characterized by a combination of classical methods production and use of the latest technologies. In both cases, cast iron products are endowed with unique properties that are suitable for certain actions. Also, do not forget about branded approaches to the development of dishes, which have always been appreciated in the manufacturing industry.

What are the characteristics of cast iron cookware?

Cast iron is characterized by slow incandescence, which further allows it to evenly give off heat over the entire working surface. This quality is also due to the specifics of the use of this utensil. Best of all, the pan copes with frying pancakes, cooking pilaf, stews, as well as dishes that require long languishing. The ability to balanced heat accumulation allows not only to stew meat, vegetables and cereals evenly, but also to endow the final product with an exquisite aroma.

Reliability characteristics deserve special attention. Cast iron is known as a practical material, but this quality is not so easy to achieve. The housewife is required to perform special preparatory operations. With proper maintenance, your cookware will last for years or even decades. High strength indicators, for example, are demonstrated by the Biol cast-iron frying pan, which is on the market in different sizes. But it also requires proper care to preserve it.

cast iron

Manufacturers offer three types of frying pans - traditional, enameled and non-stick. The first option cannot be called the most convenient to use, but the user of such a pan will be able to count on the environmental friendliness of the finished product. These are ordinary dishes that have not been exposed to pretreatment protective coatings. In some cases it may become optimal solution and an enameled cast-iron frying pan, reviews of which note the ease of its maintenance and preparation. Corrosion resistance is also among the main advantages of such models. The option with a non-stick coating may also seem quite attractive. Indeed, the presence of a protective layer eliminates extra hassle in the process of cooking and cleaning dishes, however additional processing conventional cast iron reduces its original qualities in the form of wear resistance and durability.

Reviews of the Biol models

The advantages of this dish have already been noted, which are also confirmed by user reviews. The Ukrainian manufacturer produces inexpensive and reliable models with a long service life. The cast-iron frying pan "Biol" without special coatings with a wooden handle is valued above all. According to the owners, such dishes make delicious and beautiful pancakes, as well as other dishes that are environmentally friendly and safe for health. If we talk about more technological frying pans, then many housewives recommend purchasing products with a non-stick coating, but warn against buying ceramic modifications.

Reviews about Seaton models

The Dnepropetrovsk enterprise is also famous quality products, which is devoid of many of the shortcomings of modern dishes. For example, the Seaton cast iron pan provides the effect without special treatment. This property is provided by technologists to dishes in the process of thermal exposure. Users note that cooking in such pans is realized without the risk of food sticking. In the future, the surfaces are easy to clean.

It is important to note that over time, additional protective layers lose their original properties. In turn, the Seaton cast iron frying pan retains its natural structure for many years, which, again, is confirmed by the owners of this cookware.

Reviews about the models "Neva Metal Ware"

Regarding this product, users, on the contrary, note the high technical and operational qualities of models with non-stick coating. Both the durability of this layer and the effectiveness of its function during preparation are noted. I must say that over time this coating also comes off, but this process does not affect the quality of cooking. The most positive responses are received by polymer-ceramic and metal-polymer coatings, which are supplied with a cast-iron frying pan. Reviews emphasize that with such an addition, the dishes repel products, preventing them from sticking to the work surface. As the manufacturer himself notes, even during cooking in such a pan, a housewife can use metal appliances - mechanical influences while not destroying the integrity of the non-stick coating.

Reviews about Tefal models

Opinions from users of French tableware are generally positive. Tefal pioneered the trend for non-stick coatings and today produces the most successful models of this type. Many praise the manufacturer for the clear segmentation of the category in which the cast-iron pan is presented. Reviews stand out from general series pancake models that allow you to save optimal taste qualities product. As for the negative feedback, they relate to the high price tag and the characteristics of models with a ceramic coating. Tefal developers fail to take a leading position in other segments - enameled models of this brand, for example, are also not popular.

Reviews of Rondell models

The German company is also one of the oldest manufacturers of kitchen utensils. Although today Rondell's factory facilities are located not in Germany, but in China, the manufactured dishes still deserve the trust of many housewives. First of all, the fused cast-iron frying pan is popular, reviews of which emphasize the reliability of the dishes and high level thermal conductivity. Optimum cooking results are achieved by the triple bottom stamping technology. As a result, users note the mechanical resistance of the surface, the hygienic safety of materials, as well as the durability of products. By the way, the manufacturer provides a guarantee for 25 years.

How to choose the optimal model?

The choice is made according to several criteria, including size, availability additional accessories, handle characteristics, etc. It is important to consider that the use of a cast iron pan requires patience from the cook. Warming up is carried out slowly, so it is possible to commit a large number intermediate operations. Accordingly, the dishes should have a comfortable handle - it is advisable to prefer wooden accessories removable type, since plastic is not perfect in terms of environmental friendliness. As for the sizes, their choice is almost limitless - both diagonally and in depth with the thickness of the products. A win-win way to choose according to this criterion is to focus on pans for their intended purpose.

Maintenance tips for cast iron pans

In terms of maintenance, this is one of the most demanding items. kitchen utensils. The question of how to clean a cast-iron skillet immediately after purchase is especially important. This operation has several parts. First you need to rid the surface of the product from grease. To do this, just wipe the pan with a sponge with warm water. Next, you should ignite the pan until the surface color changes from black to gray.

The most important stage in preparing dishes for the first use is roasting with salt. Perform this procedure on low heat until large crystals won't start shooting. Care is also required after using the product. The question of how to clean a cast-iron skillet after stewing or frying is quite simple and has only one limitation. It is not recommended to use detergents that can damage the natural protection of the metal. Again, it is advisable to resort to an ordinary sponge and warm water- with their help, you can rid the pan of many contaminants.

How to heat a cast iron skillet?

By by and large the operation of roasting with salt may refer to roasting. But the meaning of this procedure is to form a protective film on the working surface of the dishes, and this is achieved only through oil or fat. Having prepared these components, you should think about the thermal effect. The question of how to ignite a cast-iron pan, in most cases, involves an answer with classical scheme performing operations on the plate. It is enough to pour oil and leave the dishes on a slow fire for 15 minutes. But there is also Alternative option, which can be even more productive. It includes the use of an oven. Working surface the pans are saturated with fat, after which it must be placed in the oven for 40 minutes and heated until a natural protective coating is formed.

Conclusion

Made in a number of qualities, it outperforms similar kitchen utensils made from other materials. This metal, along with high strength indicators, gives food special taste characteristics, which is also appreciated by culinary specialists. Concerning specific products, then Russian cast-iron pans can also be found on the market High Quality, and technological foreign models. In the segment of domestic products greatest success traditional dishes are used, and European frying pans are mostly represented by versions with branded protective coatings. At the same time, in the line of each manufacturer you can find special series for making pancakes, stewing meat, vegetables, as well as universal frying pans for different needs.

Cast iron cookware is in particular demand among buyers due to its reliability and environmental friendliness. But even such durable products need special care. To extend the life of the pan, before the first use, it is necessary to undergo a series of treatments. This will prevent corrosion, which can lead to damage to dishes, simplify the cooking process, because the food will not stick thanks to the natural non-stick coating.

Preparatory stage

Before the first use, the pan must be washed and cleaned. The fact is that during production, a sealant is applied to the dishes to prevent rust. If you immediately start cooking, the food will absorb harmful substances, as a result of which people may experience health problems in the form of allergic reactions and even poisoning. Therefore, you first need to get rid of the factory protective film.

To do this, wash the pan in hot water. If desired, you can add a little dishwashing detergent or laundry soap, but this is not necessary, since after further procedures the surface will be completely disinfected anyway. If there are traces of rust, it is recommended to remove them with a sponge or a metal scraper. After washing, the product must be wiped dry and dried, then you can start calcining.

Cast iron cookware must only be washed by hand: the dishwasher cannot be used. After washing, the product must be wiped dry, as drops of water can cause corrosion.

Calcination

A cast iron skillet needs to be seasoned before first use. Such a prescription can be seen on the labels and packaging of the product. The fact is that the material has a porous structure, so the pores must be completely filled with oil. Under the influence of high temperature, it will turn into a non-stick coating. If done correctly, after each use, the food will not stick to the surface.

You can burn a cast-iron pan and prepare it for use at home with the help of salt and vegetable oil. The oil should be exclusively refined (preferably olive oil) and odorless. You can ignite in one of the following ways.

Method 1. On the stove

Ignition with salt allows you to remove the factory grease

This preparation takes place in two stages. At the first stage, you need to fill the bottom of the pan with a thick layer of coarse salt and put it on the stove for maximum fire. The salt must be stirred until it becomes Brown color. Since this substance is a natural absorbent, it absorbs factory grease. On average, the procedure takes 30 minutes. After that, salt should be poured out, let the pan cool slightly, wash it under hot running water(without the use of detergents), dry, wipe inside with a cloth soaked in vegetable oil.

At the second stage, the dishes must be filled with vegetable oil, put on a burner over medium heat and ignited for 20 minutes. Pour out the oil, let the pan cool, then wash it and wipe it dry with a kitchen towel.

If there is no time for long processing, you can skip the first stage and immediately proceed to the second, but increase the calcination time to half an hour.

Method 2. On the stove and in the oven

This method is quite extreme, but it brings best result creating a reliable protective film. If there are doubts about the quality of the product, it is better to stop at the first option, since in this case the dishes will repeatedly be subjected to sudden temperature changes. Before proceeding with processing, you need to unscrew plastic handles, If there are any.

Since a lot of smoke will be emitted during the procedure, it is advisable to turn on the hood, open the windows and take care of personal means protection. It is recommended to wear a respirator to avoid inhaling smoke and gloves to avoid burns.

The algorithm of actions is simple:

1. 1. Put an empty dry frying pan on a large fire, but not the maximum one.
2. 2. When the metal becomes gray color, and the smoke will disappear - turn off the fire.
3. 3. Pour into another container cold water and pour it into a hot dish.
4. 4. Pour out the water, wipe the surface dry.
5. 5. Pour on the bottom thick layer salt, put the pan on maximum heat. Stir until the salt turns brown.
6. 6. After half an hour, discard the salt, remove the pan from the stove, rinse with cold water, remove any remaining moisture paper towel or a piece of cloth.
7. 7. Put the dishes on low heat for a few minutes to dry them.
8. 8. Remove from the stove, grease the entire surface outside and inside (including the lid) with vegetable oil. It must be applied with a sponge, in large quantities.
9. 9. Turn the pan upside down and put in the oven for 3 hours. You need to ignite at a temperature of 180 degrees. Since oil residues can drip down, the bottom of the oven can be lined with foil.

Before cooking food in a cast iron pan for the first time, it is advisable to subject it to such a treatment. This will harden the material and significantly increase the life of the product. If at some stage serious cracks have formed on the product, this indicates a low quality of the product, since cast iron cookware is not afraid of sudden changes in temperature.

Cast-iron pan. What is possible and impossible.

And it is known that cast iron pans They last a long time, are effective, safe and look great in photographs. However, for many, they are still stored in a distant closet. To possess does not mean to use. How exactly to handle a cast-iron pan, and what can be cooked on it? Conversely, which dishes are best entrusted to a stainless or non-stick frying pan?

The main advantage of a cast-iron pan is that it heats up strongly and stays hot for a long time. Unlike thinner pans, such as those made of aluminum, the heat level in a cast iron pan does not change. This property makes cast iron pans ideal for cooking foods that require a high temperature.

what can you cook...

You need to brown steaks or beef for stew? The meat will be perfectly covered with a ruddy crust in a cast-iron frying pan. The surface will take on a deep brown hue and crust and will not catch black burnt bits from the pan (not to be confused with great and delicious brown cracklings).

Preheat your cast iron skillet so it can absorb the heat. Then the pan will show all that it is capable of. By the way, a cast-iron pan is not afraid of the oven, so it can be immediately moved from the burner to the stove.


Great for cast iron stir fry, after all, a cast-iron pan holds heat no worse than a cauldron or ducklings. Stir-fries are prepared in minutes: rice and/or meat are instantly crispy, vegetables are covered with a crust. Here you need a frying pan that does not cool down immediately, as soon as food is placed in it. In Asia, stir fry is cooked on a wok placed over gas burner. In Russian home kitchen it is best to use cast iron.

If you are a lover of perfect golden brown fried vegetables with a crispy crust (and who doesn't love them?), swap out your baking sheet for a large cast iron skillet. Direct contact with an extremely hot surface imparts an appetizing golden brown hue to vegetables, and the pan cannot be compared to cast iron when it comes to consistent and high heat.

A cast iron skillet that is properly cared for is also good for cooking. scrambled eggs. Keep a close eye on omelet and frittata, - they can burn and stick to the surface if the pan is poorly heated. (If this still happened, it's okay: you can fix the situation with salt and a new calcination.)

The better you take care of your cast iron skillet, the less food will stick to it. So if you haven't taken much care of your skillet in the past few months, don't expect to cook eggs in it with ease.

By the way, if you have a cast-iron pan on hand, you don't need to buy a deep fryer: this sturdy pan is a great frying tool. You can fry chicken in a classic cast iron skillet with a long handle. But if you're going to be frying large or heavy foods that can splatter with oil, it's best to use a deep cast iron skillet.

... and what is better not to cook

Tender pieces of fish should not be cooked in a heavy cast iron skillet, especially if the inventory is not well looked after. You will be disappointed if you try sauté tilapia fillet on cast iron: the fish will most likely fall apart when you try to remove it from the pan with a spatula. Still want to use a cast iron skillet to cook fish? In this case, take dense, fleshy pieces of fish and cook them with the scales down. This way the fish will be able to withstand the heat better.

In a cast iron pan, you should also not cook tomato sauces such as marinara and bolognese. The acid in tomato sauce can damage the pan. For the same reason, don't deglaze a cast iron skillet with vinegar or wine. And it's not just that the acid contained in these liquids can react with the metal and damage the pan. In addition, vinegar or wine can impart a metallic taste to food that will be cooked in the pan.

This rule does not apply to well-baked frying pans: they have a fatty coating (oil or lard) that protects the metal from any food or kitchen appliances with which the pan is in contact. If you really cared about the pan, then you can safely prepare tomato sauce.

Remember cast iron skillet absorbs the flavor of what you cook in it. If you are sautéing portions of breaded cod, wipe the pan well before using it to bake the pie. You don't want your dessert to taste like fish. It's good to have two pans, each for a different purpose (for fish and desserts), but if you only have one, you'll need to thoroughly clean the pan (don't forget the sides!), and also re-bake it before baking desserts in it. .

How to care for a cast iron skillet?

In many kitchens, non-stick cookware has replaced cast iron pans. However, more and more scientists say that such a coating is harmful to health. What to do? Get your grandmother's cast-iron frying pan from the mezzanine. It is actually very easy to care for cast iron.
Cast iron has always had its advantages. Its weight and composition perfectly withstand high temperatures. On cast iron, you can fry, bake in the oven and cook on the burner. Cast iron is a legendary long-liver. It is much more difficult to scratch it than modern enameled or nickel-plated pans.

Disadvantages, however, also exist. First, cast iron is heavy. It is difficult to perform various manipulations with such a frying pan: for example, turn it to melt the butter or evenly pour the pancake dough over the surface. Secondly, cast iron needs special care. Cast iron must be hardened so that it does not rust and does not begin to react with food. Until the cast iron is well tempered, food sticks to it and burns.

Our grandmothers hardened cast iron in the following way: they heated it over medium heat, and then rubbed it with vegetable oil to a shine. However, restless scientists have found a way to process pans so that they can be washed even in dishwasher. To do this, cover the pan with linseed oil in several layers. Linseed oil forms a shiny non-stick coating.

Why does linseed oil work better than vegetable oil? It is the food equivalent of the drying oil that artists use to create durable coating on the surface of the painting. It is six times stronger than any other vegetable oil.

How to ignite a cast iron skillet using linseed oil?

1. Bake an unseasoned pan (new or peeled off) for 15 minutes in an oven preheated to 200 degrees.

2. Remove the pan from the oven. Pour 1 tablespoon of flaxseed oil into the pan and rub the oil into the surface with a paper towel. Then wipe off excess oil with a clean paper towel.

3. Turn the oiled pan upside down and place in the chilled oven. Then install maximum temperature in the oven, and keep the pan at this temperature for one hour. Turn off the oven, and cool the skillet in the oven for at least two hours.

4. Repeat the process three more times. The pan should be dark and semi-matte.

To clean the coating from the pan, fill it with detergent, wait 30 minutes and wash with soapy water. Then dry the skillet thoroughly with paper towels.

The heating method with a layer of oil also helps to remove oily fish stains from the calcined cast iron skillet. However, oil can not be used: heat removes fish stains and odors on its own.

And it is known that cast iron pans They last a long time, are effective, safe and look great in photographs. However, for many, they are still stored in a distant closet. To possess does not mean to use. How exactly to handle a cast-iron pan, and what can be cooked on it? Conversely, which dishes are best entrusted to a stainless or non-stick frying pan?

The main advantage of a cast-iron pan is that it heats up strongly and stays hot for a long time. Unlike thinner pans, such as those made of aluminum, the heat level in a cast iron pan does not change. This property makes cast iron pans ideal for cooking foods that require a high temperature.

what can you cook...

You need to brown steaks or beef for stew? The meat will be perfectly covered with a ruddy crust in a cast-iron frying pan. The surface will take on a deep brown hue and crust and will not catch black burnt bits from the pan (not to be confused with great and delicious brown cracklings).

Preheat your cast iron skillet so it can absorb the heat. Then the pan will show all that it is capable of. By the way, a cast-iron pan is not afraid of the oven, so it can be immediately moved from the burner to the stove.


Great for cast iron stir fry, after all, a cast-iron pan holds heat no worse than a cauldron or ducklings. Stir-fries are prepared in minutes: rice and/or meat are instantly crispy, vegetables are covered with a crust. Here you need a frying pan that does not cool down immediately, as soon as food is placed in it. In Asia, stir-fry is cooked in a wok placed over a gas burner. In Russian home cooking, it is best to use cast iron.

If you are a lover of perfect golden brown fried vegetables with a crispy crust (and who doesn't love them?), swap out your baking sheet for a large cast iron skillet. Direct contact with an extremely hot surface imparts an appetizing golden brown hue to vegetables, and the pan cannot be compared to cast iron when it comes to consistent and high heat.

A cast iron skillet that is properly cared for is also good for cooking. scrambled eggs. Keep a close eye on omelet and frittata, - they can burn and stick to the surface if the pan is poorly heated. (If this still happened, it's okay: you can fix the situation with salt and a new calcination.)

The better you take care of your cast iron skillet, the less food will stick to it. So if you haven't taken much care of your skillet in the past few months, don't expect to cook eggs in it with ease.

By the way, if you have a cast-iron pan on hand, you don't need to buy a deep fryer: this sturdy pan is a great frying tool. You can fry chicken in a classic cast iron skillet with a long handle. But if you're going to be frying large or heavy foods that can splatter with oil, it's best to use a deep cast iron skillet.

... and what is better not to cook

Tender pieces of fish should not be cooked in a heavy cast iron skillet, especially if the inventory is not well looked after. You will be disappointed if you try sauté tilapia fillet on cast iron: the fish will most likely fall apart when you try to remove it from the pan with a spatula. Still want to use a cast iron skillet to cook fish? In this case, take dense, fleshy pieces of fish and cook them with the scales down. This way the fish will be able to withstand the heat better.

In a cast iron pan, you should also not cook tomato sauces such as marinara and bolognese. The acid in tomato sauce can damage the pan. For the same reason, don't deglaze a cast iron skillet with vinegar or wine. And it's not just that the acid contained in these liquids can react with the metal and damage the pan. In addition, vinegar or wine can impart a metallic taste to food that will be cooked in the pan.

This rule does not apply to well-baked pans: they have a fatty coating (oil or lard) that protects the metal from any food or cooking utensils that the pan comes into contact with. If you really cared about the pan, then you can safely prepare tomato sauce.

Remember cast iron skillet absorbs the flavor of what you cook in it. If you are sautéing portions of breaded cod, wipe the pan well before using it to bake the pie. You don't want your dessert to taste like fish. It's good to have two pans, each for a different purpose (for fish and desserts), but if you only have one, you'll need to thoroughly clean the pan (don't forget the sides!), and also re-bake it before baking desserts in it. .

How to care for a cast iron skillet?

In many kitchens, non-stick cookware has replaced cast iron pans. However, more and more scientists say that such a coating is harmful to health. What to do? Get your grandmother's cast-iron frying pan from the mezzanine. It is actually very easy to care for cast iron.
Cast iron has always had its advantages. Its weight and composition perfectly withstand high temperatures. On cast iron, you can fry, bake in the oven and cook on the burner. Cast iron is a legendary long-liver. It is much more difficult to scratch it than modern enameled or nickel-plated pans.

Disadvantages, however, also exist. First, cast iron is heavy. It is difficult to perform various manipulations with such a frying pan: for example, turn it to melt the butter or evenly pour the pancake dough over the surface. Secondly, cast iron needs special care. Cast iron must be hardened so that it does not rust and does not begin to react with food. Until the cast iron is well tempered, food sticks to it and burns.

Our grandmothers hardened cast iron in the following way: they heated it over medium heat, and then rubbed it with vegetable oil to a shine. However, restless scientists have found a way to process the pans so that they can even be washed in a dishwasher. To do this, cover the pan with linseed oil in several layers. Linseed oil forms a shiny non-stick coating.

Why does linseed oil work better than vegetable oil? It is the food equivalent of drying oil, which artists use to create a durable coating on the surface of a painting. It is six times stronger than any other vegetable oil.

How do you season a cast iron skillet with linseed oil?

1. Bake an unseasoned pan (new or peeled off) for 15 minutes in an oven preheated to 200 degrees.

2. Remove the pan from the oven. Pour 1 tablespoon of flaxseed oil into the pan and rub the oil into the surface with a paper towel. Then wipe off excess oil with a clean paper towel.

3. Turn the oiled pan upside down and place in the chilled oven. Then set the maximum temperature in the oven, and keep the pan at this temperature for one hour. Turn off the oven, and cool the skillet in the oven for at least two hours.

4. Repeat the process three more times. The pan should be dark and semi-matte.

To remove the coating from the pan, soak the pan with detergent, wait 30 minutes, and rinse with soapy water. Then dry the skillet thoroughly with paper towels.

The heating method with a layer of oil also helps to remove oily fish stains from a scorched cast iron skillet. However, oil can be omitted: the high temperature itself removes fish stains and smells.