The truth about cast iron pans. How to season a cast iron skillet before first use? How to determine whether a cast iron skillet or not

So why are we going back to the good old cast iron? Because such delicious potatoes, cutlets and "grandmother's" pancakes in another dish cannot be achieved. Yes, modern frying pans are light, comfortable, do not require pre-training before use, but the taste and benefits of food are still more important.

Cast iron is an alloy of iron and carbon, plus a small amount of additional "additives". It does not emit toxic substances, like, for example, the same Teflon, and when correct use practically eternal. Food made from cast iron cookware is especially tasty - this is a merit of the relatively low thermal conductivity of the metal. Cast iron heats up for a long time and evenly and gives off heat for the same long time, does not “burn” food. And why burn a cast iron pan, maybe you shouldn’t “bother”?

Why is the procedure necessary?

In the production of cast iron cookware, molds are lubricated special composition, to finished products easily removed. And then, before selling, they apply an anti-corrosion coating so that the pan reaches us without rust damage. And all these lubricants must be removed, otherwise we will literally let's eat. How this can affect our health is a big question. Moreover, cast iron is a porous alloy and easy wash with Fairy it is not enough, because the lubricant particles will remain in the pores and, when heated, will pass into our food.

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

Removing factory grease

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

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

Procedure

1. Wash the dishes with any detergent "squeaky". That is, there should not be a greasy film on the surface.
2. Wipe dry.
3. Put the pan on the fire so that the remaining moisture has completely evaporated.
4. Pour salt in such an amount that the layer is no thinner than a centimeter.
5. Heat the salt, stirring occasionally, until the color changes and it begins to "shoot".
6. Throw out the salt.
7. Wash the pan without soap, just under running water.
8. Wipe dry.
9. Dry completely on fire.

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

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

3 ways to ignite a cast-iron skillet in a modern kitchen

In the old days, cast irons were calcined for open fire or in ovens. If you don’t have the opportunity to temper on the street, then here are three proven ways to prepare a cast-iron frying pan or cauldron for the first use in a city apartment on gas.

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

Option number 1

Peculiarities. It's pretty simple and fast way Create new non-stick layer in a frying pan. It is better to use refined oil, so there will be less smoke and burning. You can also grease with bacon, our grandmothers did just that.

Execution technique

1. Grease the prepared pan with oil. It is important to wipe off the excess so that there are no smudges.
2. Put on a small fire.
3. Ignite for about half an hour.
4. Immediately put the pan under running water. Caution: The water will boil and shoot. Wear a mitt to avoid burns.
5. Repeat the procedure at least three times.

After the final dousing with water, the pan will remain greasy, but you do not need to wash it with Fairy - you will wash off the carefully created non-stick layer and have to do it all over again. Just wipe the pan dry and dry on the fire.

Option number 2

Peculiarities. This method will allow you to properly burn the cauldron at home. Indeed, on the fire of the burner it is difficult to achieve uniform heating of the high walls and it would be necessary to lay the cauldron on its side and ignite it in parts, turning it from time to time.

Execution technique

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

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

Option number 3

Peculiarities. And you can do without hourly roasting in the oven. But it will take a lot vegetable oil. It must be sunflower and refined, otherwise it will smoke a lot. Olive is better not to use.

Execution technique

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

Strong flames can ignite the oil. It is better if the fire is weak, but ignite longer. And try not to move away from the stove - you can not leave the process uncontrolled.

Roasting on an open fire

And how to ignite a cast-iron cauldron before the first use, if you bought utensils in winter or are in the country, where there is no way to burn it on the stove? Or if you do not have gas, but electric stove? After all, the classic cauldron does not have a flat bottom and install it exactly on electronic stove- impossible. The experience of our grandmothers, who burned new cast iron cauldrons at the stake, like potatoes.

So you can ignite not only a new cauldron, but also other cast iron dishes, of any shape and size. You can simply make a fire, or you can use a wood-burning stove of the “potbelly stove” type, then you just need to open the top cover and insert the dishes into the hole.

Procedure

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

Be extremely careful: the cast iron will be very hot, you can get serious burns. You can't do without thick gloves, tacks or folded fabric several times.

If the item is not new

And if you "inherited" old cast-iron cookware with a thick layer of soot - do not rush to throw it away, if right approach it will serve you for decades to come. According to reviews, the old proven method with laundry soap and PVA glue.

Procedure

1. Pour water into a ten-liter pot or bucket, heat.
2. Rub half a piece of household soap into it and pour one bottle of stationery glue.
3. Stir until soap dissolves.
4. Place cast iron utensils in a container.
5. Boil over high heat for two hours. Add water little by little as it will boil away.
6. Pour off the soap solution.
7. Cool the bowl under running cold water.
8. Clean off carbon deposits with a wire brush.

Rules for the care of cast iron

Cast iron utensils are almost eternal. And if you take good care of it, you will enjoy it. healthy meals“like from an oven”, and not complain to others that “everything sticks to the bottom”. Meanwhile, the rules of operation are quite simple.

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

If you had to wash the pan with Fairy, dry it on the fire and grease it while still hot. thin layer oils. Wipe off excess and ignite for half an hour on fire. And it is better to do this procedure and just for prevention after each wash.

Folk ways on how to process a cast-iron pan before first use are time-tested and always “work” if everything is done correctly. And another point - high-quality cast iron cannot be cheap. If they are trying to sell you an “excellent frying pan” at a penny price - do not be under any illusions, this is a fake that even repeated heating will not save.

Often in home economics, it becomes necessary to ignite a cast-iron pan. This is done for different purposes: before the very first use (many manufacturers require this), for cleaning, so that pancakes and pancakes can be baked, etc. In general, there can be many reasons. But how to properly carry out the procedure so as not to harm either yourself or the pan, we will tell you below.

Why heat the pan

It is customary to ignite a frying pan in several cases. Let's look at the most common ones.

1. After the purchase. Often, traces of factory grease remain on the surface of the dishes, which are not very pleasant to eat. In this case, the pan is calcined to remove them.
2. For the cleaning. In the process of long-term use cast iron pan soot forms on its working surface. In fact, this is already burned oil and fat, which are also not suitable for use in food. In this case, calcination is necessary in order to get rid of soot.
3. To prepare for making pancakes. Our grandmothers also used calcined old frying pans for baking pancakes and pancakes. In this case, all absorbed oil is also removed from the surface, it becomes clean, dry and ideal for preparing treats.

So, whatever the reason, but if you need to heat a cast-iron skillet efficiently and effectively, without damaging it in any way, we are ready to help resolve the issue. In total there are several ways to cope with the task.

Method one: use salt

This method is the most famous, simple and common. It does not require much effort, but you still have to monitor the condition of the pan. So, first prepare the dishes for the procedure:

1. Thoroughly wash the pan with the obligatory use of detergent. Rinse so that no foam remains. Wipe the skillet until it is completely dry.
2. Check: the surface must be perfectly clean, without dried food residues or traces of burnt oil.

Now you can start baking. Sprinkle a centimeter layer of regular table salt on the bottom of the pan. It is usually advised to use a coarse grind, but in fact, any will do. Naturally, it is better to take the most common, cheap salt, without any additives and not iodized.

We put the filled frying pan on the fire. The calcination itself lasts about 20 minutes, while you may notice an unpleasant odor. This is fine. After the process is completed, simply discard the salt, it is no longer suitable for further use.

This procedure is not completed. At the bottom of the calcined frying pan, you need to pour a small amount of refined vegetable oil and heat again for 20 minutes. Oil can be replaced with fat or lard, the effect will be the same. Now the dishes are ready for use (naturally, the oil is drained, and the pan itself is washed under running water without application additional funds just rinse and dry).

Let's see why it is necessary to use salt. This substance is an excellent natural absorbent. It absorbs all harmful residues, making cast iron work surface almost perfectly clean. That is why this method of calcining a pan has been used for a long time.

Method two: use vegetable oil

This method is much more extreme than the first. If you are not careful or watch the liquid, the oil can flare up, but it is quite fast and effective. It's done like this.

We take a pre-cleaned and absolutely dry frying pan (there should not be any drops of water on it at all). Pour as much as possible more oil. Usually, unrefined vegetable is used for such purposes, it does not give a smell. Remember that in the process of calcining the pan, burning particles of food and absorbed oil, which can smell very unpleasant, so you should not aggravate the pronounced smell of unrefined oil. However, if this does not scare you, you can use it.

We put a frying pan with poured oil on the fire, heat it up and keep it on the stove for half an hour. After that, we wash off the used liquid, wash the dishes well under running water. Everything can be used to prepare healthy and safe food.

Method three: in the oven, without too much fuss

This method is ideal for busy people who do not want to carry out all the above manipulations. But it is not as effective as the first two.

So, first, again, prepare the dishes for the upcoming procedure:

• Wash under running water, always using a special detergent;
• Take a clean cloth, soak it with vegetable oil (but not much);
• Dry the frying pan;
• Gently grease it with a cloth soaked in oil;
• Preheat the oven to 180 degrees Celsius.

Everything, now you can start working directly. We turn the pan upside down and carefully place it in the oven, which can be turned off after an hour. However, after turning off the dishes, we do not take them out, but leave them inside until they cool completely. Here's the "lazy" way. But, as you can see, it takes much longer than the first two.

Whatever method you choose to season the pan, remember that all precautions must be followed. First, oil is an extremely flammable substance, and when misuse it can ignite easily. Secondly, it is best not to pour out the used liquid and pour out the salt immediately, but only after they have completely cooled down. It's both more efficient and safer.

Cast iron - very quality material, which is ideal for heat treatment food. However, it has special pores that clog over time, and cooking on such dishes becomes not very pleasant. In addition, food can acquire different flavors. To get rid of such a problem, it is recommended to periodically ignite the pans. During the procedure, all past oil and food particles are burned, and the dishes again acquire all their positive traits. That is why it is important not to forget about calcination and sometimes carry it out.

A few secrets

1. Cast iron skillet oil is not only a non-stick substance, but also a kind of lubricant. If you periodically ignite the dishes using this liquid, after a while nothing will burn on it.
2. After carrying out such a procedure, the pan can be rinsed cold water.
3. For real cast iron, calcining is a necessary and very useful procedure. After it, the pan only gets better, in no case is it deformed or cracked. If such a nuisance occurred, you were sold a low-quality product.
4. And finally, if your cast-iron skillet is covered with enamel, you should not bake it. In addition, such dishes are not afraid to wash in the dishwasher, you can also store food in it. By the way, it is strictly forbidden to store food in an ordinary cast-iron pan, as well as leave it wet: this will ruin the dishes.

Cast iron - great material for the frying pan. It is convenient to use and durable. Take proper care of your frying pan, and it will give a lot of delicious dishes!

Video: preparing a cast iron pan for use

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 a cast-iron pan so that the thing pleases its mistress 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 ones) are covered with a special protective lubricant, which serves to protect the utensils, but at the same time has a rather unpleasant 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 smell 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,
• butter.

Each of these methods, when used correctly, 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 kitchen to be filled enough 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 doesn’t 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:

1. 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.
2. Another hot frying pan needs to be moved under the stream cold water, thanks to which the cast iron cools immediately. Thanks to this simple move, you can achieve additional hardening of dishes.
3. 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, everyone knows 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? As easy as pie! 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 with a thin layer of oil 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's 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. Needs to be washed by hand 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, and also 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.

In the manufacture of cast iron cookware, a special oil layer is applied to the surface. The first use requires preliminary preparation. If this is not done, then the food will be spoiled, and not only during the first preparation, but the pan itself is spoiled.

In addition, machine oil can be absorbed into the thickness of the coating and the pan will constantly emit an unpleasant odor when heated.

Before you start using, the pan must be calcined. This must be done in accordance with all the rules so as not to spoil new thing. The principle of primary processing of a cast-iron surface does not represent any complex processes.

Properly ignite a cast iron skillet before first use:

1. The first step is to prepare the cast iron skillet for use.. Primary processing is the washing of dishes under warm water. Detergents are not used, only sometimes laundry soap.

   It is better to use the old alkaline, but do not smear the bottom and walls, but make a concentrated solution.

2. The surface needs to be annealed. To prevent the pan from burning, it creates non-stick coating from vegetable oil and salt.

   In many cases, this coating replaces expensive analogues: Teflon, ceramics, non-stick coating.

3. Remove salt from the container and prepare the product for further use, having previously determined the degree of readiness for use.

   If necessary, the process is repeated several times.

If necessary, calcination is carried out several more times. Sometimes the reason for poor-quality further use of a cast-iron pan is poor calcination.

At the time of calcination, it is important to monitor the condition of the pan and the product that is calcined inside the container itself.

Staged calcination

In order to protect against corrosion, the alloy is qualitatively calcined for the first time. This is done with the help of salt, oil. A washed frying device requires some processing.

Step by step, this procedure is carried out as follows:

1. Fill the bottom of a cast iron skillet with salt.. Crystals cover the entire bottom of the product with a thickness of 1 centimeter. The crystals should be large and it is better if the sodium chloride is not iodized. The agent must not be wet or impregnated with any foreign agent.
2. Set the container on the stove and turn on medium heat. The salt does not need to be stirred during the heating process. It is not necessary to cover the dishes with a lid. The main thing is that there are no gaps between the crystals at the bottom. The higher the layer of crystalline material, the more efficient the hardening procedure.
3. How much to ignite is not exactly known. The process usually takes 15 minutes. Sometimes the procedure takes longer. It all depends on the degree of contamination of the crystals. When the product darkens too much, it can be replaced with a cleaner one - there are several such shifts.
4. Remove the pan from the heat and let the contents cool completely.. If the salt is hot, then the further procedure will cause damage to the protective layer. Although cast iron is considered a strong alloy, protective covering pretty fragile.
5. Pour salt from kitchen utensils and wipe the surface with vegetable oil. For best effect you can slightly warm the product. Rubbing should be done for a short time with a soft cloth.
6. The oil layer should not be too thick.. When the entire surface is completely covered with a fatty film, heat the pan. The procedure will strengthen the protective layer on the walls of the dishes.

Thanks to a well-executed procedure, the cast-iron frying pan will become fully suitable for further use.

In the process of cooking, the possibility of burning food and the formation of soot inside the pan will disappear. The unpleasant smell will disappear if the pan starts to heat up before cooking.

Baking in the oven

new kitchen utensils optionally treated with salt, vegetable oil. You can bake a cast iron product in a stove. The principle of calcination in both the first and second cases is associated with the processing of the product under the action of high temperatures.

Note! The procedure has the same effect as when the product is heated on the stove. In this case, incandescence will occur over the entire surface: external, internal.

Thanks to calcination in the oven, the surface becomes completely non-stick. In this case, salt is not used, only oil is needed. In some cases, even Teflon is superior in its characteristics.

The procedure is carried out according to the following scheme:

Useful video

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Dishes require delicate care, as any experienced housewife knows. Unpretentious and easy-to-use kitchen tools are a rarity, and for the most part they do not allow you to get the desired culinary effect. show reverse example. They are rightfully quite popular among cooks, but at the same time they are among the dishes that are demanding in maintenance. Compliance with the rules of care provides convenience in the cooking process, allowing you to diversify the menu, giving dishes the best gastronomic properties. Those who wish to succeed in the culinary business should know how to ignite a cast-iron pan and other products made from this metal.

Why do you need to heat the pan?

The calcination procedure is due to several aspects. Firstly, it relieves the surface of kitchen utensils from traces of industrial protection. Before releasing products to the market, manufacturers treat products with special lubricants that protect them from harmful effects. Understanding how to properly ignite a new one will ensure that the product is chemically safe. Secondly, calcination provides the dishes optimal performance for later use. In particular, pans are endowed with non-stick qualities and protection against corrosive processes.

Ignition traditions

In Russia, this measure of care came from Central Asia. In many ways, the understanding of how to properly ignite a cast-iron pan came from Kyrgyzstan. Salt, as well as goose and mutton fat were used as a “activating” cleaning product. This combination provided a good effect and improved the performance of the device. By the way, Asian cuisine involves very strict conditions for the preparation and, therefore, the operation of dishes. This is the reason for the development of appropriate methods for servicing frying pans.

Modern calcination recipes

Today, the answer to the question of how to ignite a cast-iron pan is largely related to classical technology. At the same time, the range of products used during calcination is quite wide and does not require serious investments. It can be salt, and the most common one, as well as one of the oils common in Russia - usually vegetable is chosen, but there may be others. Marked of course can become the best option, however, it is not easy to get it on the market.

Modern housewives are usually faced with the need to ignite immediately after purchasing a frying pan. You can’t cook on it, because the “from the factory” coating requires not only thorough rinsing, but also cleaning with a disinfectant effect - at this stage, it’s worth turning to the question of how to ignite a new cast-iron pan and bring it into proper form for cooking.

Where is the best place to bake?

The procedure itself does not involve special preparations, however, it is worth considering the place and conditions for its implementation. You must be prepared for the fact that during the calcination, smoke is formed, and in such volumes that the neighbors may think that a fire has arisen. For this reason, it is better to organize this event on clean air. Many will have a question "how". You can ignite a cast-iron pan in the open air on a fire. This is a good option if you plan to process a large model - also cauldrons are effectively exposed to thermal salt exposure with different sides. In the kitchen, especially a small one, such tasks become more complicated, causing a lot of trouble.

If the pan is small or it is not possible to carry out the operation outside the kitchen, then maximum ventilation should be ensured. Smoke extraction methods will also allow you to adjust the procedure and help determine how to bake a cast iron skillet in specific conditions. When everything is provided, you can prepare the object itself and the necessary products.

Ignition procedure

It's worth starting with pre-cleaning pans. It must be washed and dried. Then it is put on fire and slowly warms up. You can add salt when the dishes have found optimal temperature for frying - as a rule, a coating 1-2 cm high is formed. The secret of how to properly ignite a cast-iron pan lies precisely in the even distribution of crystals over the entire surface. It is not worth adding the heating temperature, because thermal processes should be systematic and deep. Salt has the necessary properties that allow it to penetrate into the pores of cast iron and eliminate harmful substances.

When performing the procedure, stir the salt. We must not forget about the edges of the pan, which must also be calcined. If deep dishes are used, it is necessary to foresee the possibility of setting them on their side. At this stage, the question will certainly arise about how much to ignite the cast-iron pan and how to complete this process. In time, it takes no more than 20 minutes. For small models, 10 minutes is enough, and thick specimens and cauldrons, respectively, require more time. There is another way of counting, which provides an indication of the color of the salt. Finding dark shade, it signals that the work is done and you can stop processing. The used salt is discarded and the pan is washed and dried.

Which pans need to be seasoned?

Cast iron cookware is available to customers in two versions - after special processing and without it. For all representatives of the second category, the answer to the question of how to ignite a cast-iron pan with salt is relevant, since they are not prepared for use. It is more difficult to deal with enameled pans and factory models. As a rule, they already have certain protective properties and more prepared for cooking processes. However, to insure, it is recommended to thoroughly rinse new dishes and carry out oil dipping. These operations will not bring harm, and a useful result will be provided.

Formation of a protective layer

The use of salt ends here, but for a greater effect, it is worth performing the other part of the calcination - with the help of oil. It is advisable to use a refined product for this in order to initially reduce the amount of smoke. In describing the procedure for how to ignite a cast iron pan with salt, the distribution of loose cleaner is important. The heated surface is filled over the entire area and slowly continues to glow. The duration of such heating is 10-15 minutes. If in the first case the cleansing effect was important, now the kitchen tool must acquire a protective coating.

The main quality that is achieved at this stage is non-stick. It is even compared with a Teflon layer, but this is not entirely fair. The fact is that polytetrafluoroethylene (Teflon), by definition, does not enter into reactions that contribute to burning processes. Calcined cast iron, in turn, only facilitates the lagging of products from their surface, which, however, is important.

Having figured out how to ignite a cast-iron pan before the first use, it is worth mentioning the old ones. They will not need to be removed from factory lubrication, but if the dishes long time has not been used or poorly cleaned, then heat treatment with salt will also not be superfluous.

More about the rules of operation

Baking itself is a useful maintenance operation for cast iron pans. At the same time, there are a number of other operating rules that will increase the convenience of using this cookware, as well as make it more useful and safer products cooking. Cast iron pans do not tolerate moisture, so they should be thoroughly wiped and dried after use. At the same time, if fat or oil remains after cooking, then you should not pour it out - such coatings have a beneficial effect on the pores of the cast-iron surface, creating a protective layer.