How to prepare a cast iron skillet for use. Calcining a cast iron pan: methods and recommendations

The cast iron skillet is required element the kitchen of any hostess who, above 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 frying pan becomes covered with cracks when ignited, or various kinds of deformations begin to appear. 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, on the surface of a brand new cast-iron pan appears protective layer. 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 skillet, in many Russian families passed down from generation to generation through the female line. 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 for correct use will show an excellent result, guarantees long work of dishes and high-quality cooking. 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 rock salt 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 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 - so that the entire surface is covered with a dense layer of 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:

1. Cast iron cookware is sent to the stove at maximum heat. 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 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.
3. Put the pan back on the stove again. It should still remain wet, especially since when heated, the water will evaporate very quickly.

For maximum efficiency, this type of calcination is combined with calcination using rock soda. Everyone knows how to ignite a cast-iron pan using this product. 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 cold water hot cast iron is a very simple way not only to temper the dishes, but also to check their 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 thin layer oil for extra protection, the pan, upside down, goes into 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 certain time(until the cast iron cookware is completely cool). 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 an 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.

Why do you need to season a cast iron skillet?

Cast iron is a porous material, and although the pores are hardly visible to the human eye, food particles can still get into them, which decompose over time, because of this an unpleasant odor is released, and everything starts to stick to the working surface of the pan, in addition, rust appears. To avoid such problems, it is important to properly heat the cast iron pan before using it for the first time. In addition, manufacturers often lubricate cast iron pans with machine oil, which is also eliminated by piercing.

How to properly heat a cast iron skillet?

For this procedure, we need products that any housewife has in the kitchen - this is salt and vegetable oil.

1. First, the pan must be thoroughly washed with a new sponge using a detergent (by the way, this is the first and only time a detergent is used; in the future, you only need to wash the cast-iron pan hot water, while it is permissible to use metal scrapers for washing dishes).
2. Then we wipe the pan dry and pour salt about 1 cm high into it, keep it on medium heat, stirring the salt until it acquires brown shade(it takes about 30 minutes, the salt will absorb the industrial lubricant, and an unpleasant odor may be released). Throw away the salt, wash the pan warm water and wipe dry again.
3. Next, pour into the pan. sunflower oil, and additionally heat a cast iron skillet for another 20 minutes, drain the oil and repeat the procedure with the oil 2 more times, after which the cast iron pan is ready for use.

When the pan is heated, the pores on its working surface expand, respectively, the oil fills them and thereby forms a dense protective film, which prevents food from entering and has excellent non-stick properties. Therefore, food does not stick to a frying pan calcined according to all the rules, and it becomes easier to wash it.

Caring for your cast iron skillet is as follows: firstly, cast-iron cookware is afraid of dampness, so store it in a dry place, and liquid cannot be left in such cookware, otherwise it will start to rust. The bottom of the pan should always be oiled, so you don't have to drain it after every use. In some cases, when the pan is heavily soiled, it must be washed in hot water without the use of detergents, wipe dry, then grease the bottom and walls with vegetable oil. In this form, the cast iron pan should be stored until the next use.

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 must be subjected to a number of treatments. This will prevent corrosion, which can lead to damage to dishes, simplify the cooking process, because 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 at maximum heat. The salt must be stirred until it becomes Brown. 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 the 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 with a paper towel or 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.

Despite the emergence of modern cookware made from new materials, cast iron is still popular in the kitchen. And this is not surprising, because products made from it are durable, reliable, and also resistant to damage. Therefore, the question of how to properly ignite a cast-iron pan remains relevant.

Why season a cast iron skillet

Ignition provides three advantages to cast iron products:

• firstly, it allows you to remove the remnants of technical oil;
• secondly, it promotes the formation of a non-stick "coating";
• thirdly, it prevents.

Housewives love cast iron cookware because it heats up evenly and does not deform. But cast iron is a somewhat “loose”, porous material. And over time, its pores get clogged, because of which the food begins to burn and acquires an extraneous taste and even smell. If this happens, then the pan needs to be ignited. This procedure must be done regularly. During calcination, oil residues and food particles that have eaten into the surface are burned, and the properties of cast iron are restored.

The calcination is carried out using oil. It is needed to create a protective layer on the surface of the pan, which will prevent clogging of pores (and burning food). In addition, oil prevents the gradual destruction of the metal and increases the service life of the product.

Ignition can be done in several ways. Let's look at them in detail.

How to ignite cast iron with salt

Salt is an ideal absorbent, and this property has been known to people since ancient times. It absorbs the remains of burnt oil and food, making the bottom and sides of the pan really clean. Salting is the most popular and widely used method. It does not cause any special difficulties. You only need to carefully monitor how the process is going and what happens to the pan.

By the way, first you need to prepare it:

• wash well using a standard detergent and rinse so that no traces of it remain on the surface of the dishes;
• wipe dry;
• make sure that there are no burnt food residues and oil stains on the surface.

If everything is in order, it's time to move on to calcination. To do this, fill the bottom of the dish with a centimeter layer. edible salt(as large as possible). Salt should be ordinary, without the inclusion of spices and not iodized.

Turn on the stove and put a pan of salt on it. The calcination process lasts approximately 20 minutes. Don't worry if it's accompanied by a strong bad odor. At the end of the calcination, the salt will have to be thrown away: it can no longer be used for food purposes. By the way, it is better to pour salt only after the pan has cooled.

But this is not the end! Pour odorless vegetable oil into the pan or put a piece of fat (lard) into it. Ignite for another 20 minutes. Then drain the oil, rinse the pan under the tap without using detergent, rinse it and dry it thoroughly.

Burning on the stove with vegetable oil

For some housewives, this method causes concern, so it is used much less frequently than calcination with salt, although it takes less time and effort. This is due to the need to constantly ensure that the oil does not flare up.

Pre-wash and dry the pan very thoroughly. It must be perfectly dry! Pour odorless refined vegetable oil onto the work surface. Do not save: in this case, the more it is, the better.

Put the dishes on the fire and ignite for half an hour. Then pour out the rest of the oil and wash the pan well.

Safe roasting in the oven

The first step is to prepare the pan, namely:

• rinse it under the tap using a regular dishwashing detergent;
• wipe dry with a towel;
• soak a clean linen napkin with a small amount of odorless oil;
• preheat the oven to 180°C;
• wipe with an oil cloth internal surfaces pans.

Place the product in a preheated oven upside down and bake for an hour. Then turn off the heat, but leave the pan inside: let it cool down. This will only happen in a few hours, so this way can't be called fast. But it is suitable for those who do not want to mess with hot oil or stock up on salt without additives.

Features of using a cast iron pan

1. The oil improves the non-stick properties of cast iron. It simultaneously acts as a lubricant and creates an insulating layer on the working surface. With regular baking, a cast-iron skillet performs just as well, if not better, than modern non-stick cookware.
2. After calcining, the pan is rinsed with cold tap water.
3. Ignition is good for cast iron. If, after correctly performed manipulations, cracks or defects appear on your dishes, this indicates a low quality of the material and dishonesty of the manufacturer.
4. Enameled cast iron pans are not subject to calcination! But they have their advantages: firstly, they can be washed in dishwasher, and secondly, leave food in them after cooking.

Often in home economics, it becomes necessary to ignite a cast-iron pan. This is done for various 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 of a cast-iron pan, carbon deposits form 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. Pour a centimeter layer of ordinary oil onto the bottom of the pan. table salt. 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 the use of additional products, it is simply rinsed and wiped).

Let's see why it is necessary to use salt. This substance is an excellent natural absorbent. It absorbs all harmful residues, making the 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 in as much oil as possible. 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 is a very high quality material that 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 with 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