Nothing else burns in the pan, learned the trick from an old Soviet newspaper

Cast iron pans are utensils that serve for decades with proper care. After buying or after the cast-iron pan lay in the locker for a long time, it must be calcined so that the food does not burn to the pan. There are several ways to prepare pans, one of them is a long and painful calcination in the oven. And I want to talk today about how to harden a cast-iron pan in half an hour.



Unlike popular pans with Teflon coating, cast iron does not have this coating. Over time, scratches appear on non-stick pans, and the food begins to stick. In this case, nothing can be done, you will have to buy a new pan. Finding a really high-quality pan with a good coating is very difficult. And there are many such pans.



A cast-iron pan initially without coating, it has pores that eventually fill with oil, and then nothing sticks to the pan. At the factory, such pans are treated with machine oil. To remove the remnants of the oil and fill the pores, because of which the food sticks, the pan is calcined.



Before calcination, you need to wash the pan with a dishwasher. It is better to wash food with baking soda and not use a metal brush. Then you need to dry the pan and put it on fire. Pour a thick layer of table salt into the pan, and calcinate it for 25-30 minutes over medium heat, stirring the salt with a spatula.



Salt will remove the sodium and a layer of old fat. When the salt darkens, pour it into the sink. And the bottom and walls of the pan lubricate with a napkin or cloth moistened with vegetable oil. Pour the oil into the pan and calcinate for another 3-5 minutes. After that, let the pan cool and remove the excess oil with a napkin. You can burn the pan with fat, the effect will be the same.



To keep the cast-iron pan from rusting and serving you for a long time, do not wash it in the dishwasher and do not leave it moist after washing. Also, you can not leave cooked food in a cast iron pan. And after each use, you need to wash the pan with a detergent and calcinate for 2 minutes with vegetable oil. This method is ideal for grilling pans and pancake pans.



In cast iron dishes, you can cook food in any form: fry, stew, languish, bake. The pans don't deform. In such dishes, the food warms up evenly and keeps warm for a long time, which is very important for stewing products. The only drawback is weight and rust with improper care.



Keep the cast iron pan in a dry place, you can wrap it in parchment. My iron pans in soapy water without using metal brushes. It is worth considering that a sharp temperature drop for cast iron is fraught with the fact that the pan can simply burst. For the same reason, you should avoid strong blows of the pan. Do you often use cast-iron pans?