Common mistakes in the treatment of cast iron frying pan
The cast-iron frying pan might seem superdolgovechnoy, reliable and durable workhorse in the kitchen, however, and its use has a special secrets. This dishes justifies all positive feedback about themselves and considered irreplaceable friend for many housewives and professional chefs. In a cast iron frying pan you can cook a huge number of tasty things, but there are a lot of mistakes that can be unknowingly commit to the detriment of their dishes. To avoid them, it is necessary to listen to a few useful tips from this collection.
Error number 1. Universal cast-iron frying pan
Those who do not will flow salivating from the incredible flavor of meat or sauce that is boiling on the stove for several hours until to it gradually add the garlic, wine, tomato paste? However, with high acidity dishes that contain tomatoes or citrus fruits, it is better not to cook in a cast iron pan, as they can have an unpleasant metallic taste. And the pan coating from exposure to acids may suffer. Of course, add a little lemon zest to chicken meat is not terrible, but the tomatoes simmer half is not necessary. A cast iron frying pan is not recommended to cook the fish, because it can crumble or stick, and the metal will absorb the smell, which is then difficult to clean up.
The error number 2. Leave in a cast iron skillet moisture
Before you clean a cast-iron frying pan into the box, you need to make sure that there is not excess moisture left. If you miss this moment, you can be faced with an issue like rust spots. The best solution for long-term operation of the pan: after washing wipe it with a towel and place over medium heat, leave to dry. This will require 5 minutes. Then allow to cool and clean again, and only then remove the deposit. Another good option to prevent rust: iron pans hang on the wall, where the fresh air flow will not let them deteriorate.
Error number 3. The new cast-iron frying pan is ready to use
When buying a new cast-iron frying pans may be tempted to just turn on the gas and start to cook. But first it is necessary to process the new purchase, because cast iron pans do not have a natural non-stick coating. Do it better in the oven is not as advised many life hacking, and at the plate. It is necessary to apply a small amount of oil, spread evenly over the surface of the pan, and then remove the excess with a paper towel. Putting a pan on the fire, you need to wait until it becomes completely dry and a bit of smoke, and then apply another thin layer of oil. Adhere to this priority need for 10-15 minutes. Thereafter, it can be assumed that the iron pans appeared sturdy stick coating. Informative information on Novate.ru: Iron - is a porous metal. If you submit it under a microscope, we can see that the surface is rough and porous, and the "pores" after heating the frying pan only widen. Timely processing of cast-iron frying pan helps to fill in all the bumps and make the surface perfectly smooth.
Error number 4. Wash the pan in the dishwasher
Do not, under any circumstances, it is not necessary to send a cast-iron frying pan to wash in a dishwasher. This imprudent action will destroy the non-stick coating and cause rust. Best Mode for purifying iron pans: a combination of warm water and detergent. No aggressive tension: Only kitchen sponge. If the food is burnt and not to remove, you can pour into the pan a little water and try to boil it on the stove to soften burnt food.
The error number 5. The use of cast-iron pans to store food residues
As is often the case that after cooking a meal you do not want to shift into another bowl, and we put it in the refrigerator directly into the pan. However, doing so it is not recommended because it can damage the non-stick coating and increase the likelihood that a cast iron pan will rust, and the metal becomes toxic.
The error number 6. Do not heat a cast-iron skillet before using
Before you fry the steak in cast-iron frying pan or cook there anything else you need to give her warm. If you start to cook without sufficient warm-up, the food begins to stick and burnt to the pan surface. Cast iron is heated unevenly, so it takes a lot of time, but as soon as the metal heats up, it perfectly retains heat and it must be used for its high-quality heating.
Error number 7. Use the wrong utensils for cooking
The durability of cast iron pans affected even kitchen utensils, which is used for cooking. The metal blade is perfect for turning soft food and can even improve the condition of the pan. This is possible due to the fact that the metal blade will reduce irregularities, which are peculiar to the natural structure of cast iron. However, after the pan has been recently new nonstick coated best use soft types of material: wood, bamboo, silicone blade.