Good old cast iron

Compared to pans made from other materials, cast iron is more durable, practical and perfect for preparing flavorful steaks with a ruddy crust. Despite the proven benefits in even cooking, non-stick properties and long-lasting heat preservation, many people tend to consider cast iron a thing of the past, referring to a large mass and demanding care. In fact, to care for a cast iron utensils are too difficult, you just have to follow some rules.



The surface of cast-iron cookware is porous. To the pores getting wet and utensils not started to rust, manufacturers have "sealed" them by covering the dishes with technical oil. Before use of kitchen utensils it is recommended to bake from an hour to an hour on the fire, wash, dry, apply a thin layer of vegetable oil and re-calcined for about one hour, creating a natural non-stick coating.





Apply oil and warm up the dishes you will need every time after you had it washed. A small layer would be sufficient — it will return the Shine and restores the protective properties of the surface, but it does not make it greasy.





About the habit to wash everything to Shine will have to forget the excess oil after cooking, must wipe with a paper towel. Thus, the surface will begin to form a protective film. The more you cook, the stronger will become the protective layer.





Wash cast-iron cookware, use a soft sponge or nonmetallic brush, and be sure to wipe the dishes dry. From a different detergent should be abandoned because the substances in their composition, can settle in the pores. As a maximum, you can use soap. Cast iron cookware is washed by hand in hot or warm water without pre-soaking. Burnt food residues can be rubbed away with dry salt.





Cast iron cookware can not be used for the preparation of products containing acid and alkali. They react with the metal and reduce the non-stick properties. It should also avoid contact of iron ware, metal blades, knives and spoons, as they can damage the protective film on the dishes.





Sticking food to the walls of vessels after a few months after purchase suggests that the non-stick layer is still too thin. If similar problems emerged after a few years of operation, or stains and metallic taste of food, it says you need to re-calcination under the same scheme that is used to remove the factory grease. Cast iron cookware has no expiration date, so if you do not forget about the ritual — washed, dried, oiled, warmed — it will last you for years.

Source: www.steaklovers.ru/food/1741