How to ignite a cast iron skillet

Often in home economics there is a need to ignite a cast iron skillet. This is done for different purposes: before the very first use (many manufacturers require it), for cleaning, in order to be able to bake pancakes and pancakes, etc. In general, there can be many reasons. But how to carry out the procedure correctly in order not to harm either yourself or the griddle, we will tell you below.

Why bake the pan

It is customary to heat the griddle in several cases. Let's look at the most frequent.

1. After the purchase. Often, traces of factory grease remain on the surface of 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 on its workingsurface carbon is formed. In fact, it is already burned oil and fat, which are also not suitable for use in food. In this case, the calcination is necessary in order to get rid of carbon.
3. To prepare for cooking pancakes. Our grandmothers also used roasted old pans for baking pancakes and pancakes. In this case, all the absorbed oil is also removed from the surface; it becomes clean, dry and ideal for making delicacies.

So, whatever the reason, but if you need to properly and efficiently harden the cast-iron pan, without damaging it at all, 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 a lot of effort, but you still have to monitor the state of the pan. So, first prepare the dishes for the procedure:

1. Thoroughly wash the pan with the mandatory use of detergent. Rinse so that no foam is left.Wipe the pan so that it is completely dry.
2. Check: the surface must be perfectly clean, without dried food residue or traces of burned oil.

Now you can proceed to the calcination. Pour a centimeter layer of ordinary table salt on the bottom of the pan. It is usually advised to use coarse grinding, but in fact, any will do. Naturally, it is better to take the most ordinary, cheap salt, without any additives and not iodized.

Put the filled pan on the fire. The calcination itself lasts about 20 minutes, while you can feel an unpleasant smell. This is normal. After completion of the process, just throw out the salt, it is no longer suitable for further use.

This procedure is not completed. At the bottom of the calcined griddle, pour a small amount of refined vegetable oil and heat it 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 (of course, the oil is drained, and the pan itself is washed under running water without the use of additional funds, it is simply rinsed and wiped off).

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 roasting the 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 do not follow the liquid, the oil can flare up, but it is rather fast and effective. It is done like this.

We take pre-cleaned and absolutely dry pan (no drops of water on it should be at all). Pour as much oil as possible. Typically, for such purposes is used unrefined vegetable, it does not smell. Remember that in the process of frying the pans burning parts of food and absorbed oil that can smell very unpleasant, therefore, it is not worth aggravating the pronounced smell of unrefined oil. However, if that doesn't scare you, you can use it.

Put the pan with oil on the stove, heat it and keep it on the stove for half an hour. After that, 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 of 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 pan;
• Gently grease it with a cloth soaked in oil;
• Preheat the oven to 180 degrees Celsius in advance.

Everything, now it is possible to start direct work. Turn the pan upside down and carefully put it in the oven, which can be turned off in an hour. However, after turning off the dishes do not reach, and leave inside until complete cooling. Here is such a "lazy" way. But, as can be seen, it takes significantly more time than the first two.

Whatever method of frying the pan you choose, remember: it is imperative to observe all measures of caution.First, the oil is extremely flammable, and if used improperly, it can easily ignite. Secondly, it is best to pour out the used liquid and pour out the salt not immediately, but only after they have cooled down completely. And more efficient and safer.

Cast iron is a very high-quality material that is ideal for the thermal processing of food. However, it has special pores, clogged with time, and cooking on such dishes is not very pleasant. In addition, food can acquire different tastes. To get rid of such a problem, it is recommended to periodically heat the pans. During the procedure, all the past oil and food particles are burned, and the dishes again acquire all their positive qualities. That is why it is important not to forget about roasting and sometimes to carry it out.

Few secrets

1. The oil for cast iron skillet is not only a non-stick substance, but also a kind of lubricant. If you periodically ignite dishes using this liquid, after some time nothing will stick on it.
2. After a similar 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, it is in no way deformed or cracked. If a similar trouble occurred, they sold you a poor-quality product.
4. And finally, if your cast iron skillet is covered with enamel, it is not worth burning it. In addition, this dish is not terrible to wash in the dishwasher, it is also possible to store food in it. By the way, it is strictly forbidden to keep food in an ordinary cast iron skillet, as well as to leave it wet: this will spoil the dishes.

Cast iron is a great material for a frying pan. It is easy to use and durable. Take care of your skillet correctly, and it will give you a lot of delicious dishes!

Video: preparation of cast iron pan for use