2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
No new technology is incomparable with the uniqueness of the cast iron frying pan. The dishes cooked in it are tender and have a rich aroma. These dishes are ready to serve forever and delight with culinary masterpieces. We offer you to get acquainted with the cast-iron frying pan, let's talk about the intricacies of use and the rules of care
Advantages of a cast iron pan
The service life of a cast iron frying pan has no limit, it cannot be spoiled. Food cooked on it is evenly baked, acquires juiciness, beautiful color and does not burn. Only on it you can fry classic pancakes, cheesecakes and pancakes. Professional chefs prefer to use cast iron. Experts believe that it is this material that makes food safer and healthier.
Cast iron is not afraid of acids and has high thermal conductivity, ideal for long-term heat treatment of products. New-fashioned alloys and coatings of modern pans do not guarantee safety, are expensive and have a short service life. Adherents of proper nutrition and healthy lifestyle choose cast iron, a material that has been proven for centuries and does not emit toxins.
How to make a non-stick cast iron skillet
If you inherited a frying pan, then it has already been "run in" and learned to cook. Let's talk about the new frying pan we just bought. So, first wash with dish detergent. Now we use the "grandmother's method": fill the bottom completely with salt and ignite for half an hour, make the fire medium. Then pour in the salt and immediately grease the inside. Anyone can be used: margarine, bacon, butter / vegetable oil. Now put it in a hot oven for an hour. Don't spare the effort, but now you've got a non-stick coating.
Rules for using a cast iron pan
The basic rule is that the more often you cook in your pan, the more the quality of the product improves and the food tastes better. The best way to maintain performance is regular use.
Professionals say that you need to start cooking in a hot pan, otherwise you risk getting an unevenly fried product. Therefore, before starting the process, you need to leave the empty skillet over the fire for a few minutes. Willingness is easy to determine. Drop on the surface of the bottom, if the water hiss and evaporates - you can proceed. A properly preheated frying pan perfectly distributes heat, creating ideal conditions for the embodiment of culinary recipes and preserving the nutritional value of food.
Do not soak the pan after use. It is better to immediately scrape off the dried food with a metal spatula. If this is too difficult, pour warm water, put it on a quiet fire, let it boil. After this procedure, everything will be easily washed off.
The most interesting thing is that the more you scrub the frying pan with iron scouring pads, brushes, spatulas, the better the surface becomes, and the working qualities increase. The contact of cast iron with metal is favorable, this action polishes and creates resistance to burning.
It is not recommended to store ready meals in a frying pan. The porous surface absorbs odors and, after cooling, distorts them, imparting an undesirable taste to the food. Therefore, after cooking, the food must be transferred to another dish for storage.
How to clean a cast iron skillet
There are no difficulties in cleaning, especially since no caution is required from you. Your utensils are unpretentious, highly durable and hardy. It can be scraped with metal spatulas, rubbed with any iron brushes.
Hot water is cast iron's best friend, so wash it better. If you prefer detergents, be aware that over time they will erode the non-stick coating as they are fat soluble. The food began to stick during cooking - you will have to repeat the calcination procedure to restore its properties.
For stubborn dirt, use baking soda or salt. After washing, be sure to wipe with an absorbent sponge or tissue to keep the surface drip-free. Otherwise, rust may appear on the surface. Store in any dry place, usually we put the pans in the oven on the stove or on the work table.
How to choose a cast iron pan
A real cast iron skillet cannot be cheap. Do not take dubious alloys - this is a fake and a variation on the cast iron theme. Quality can be determined by weight. Even the smallest will be palpably heavy. The bottom and sides must be at least 5 mm thick. Check for cracks, distortions, or other visible imperfections.
Wooden handles are considered short-lived. Better to take with a removable or plasticizer, which is resistant to extreme heat. The most durable will be ordinary cast iron, they can be washed without problems with the pan and nothing happens to them.
A good housewife always has several cast-iron pans. For pancakes with small sides and sufficient diameter. For meat - corrugated / grill, for baking and stewing they are bought with high sides.
Now you know why our grandmothers always cooked deliciously. A cast-iron frying pan is not a rarity, but a useful, high-quality thing.
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