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How to light a cast iron skillet with salt
Cast iron cookware is durable, its service life is almost unlimited. Due to the properties of the metal, dishes in pots, cast iron and pans are heated evenly. Before the first use, cast iron cookware is calcined to remove the grease applied to the metal during production. How to ignite a cast iron pan? What additional means are used for this? Tips for the care of your cast iron pans are presented below.
How to ignite a frying pan?
How to light a frying pan in the oven
Hot air in the oven heats the cast iron to high temperatures. This completely ignites the pan. It is recommended to use animal fat or sunflower oil as an additional agent.
The oven is heated to 180-200 degrees, then a cast-iron pan is placed in it. The dishes are pre-washed without detergents and rubbed with oil (fat). After applying the oil, the pan is wiped dry and turned upside down, placed on the wire rack. The dishes are left inside the oven for 30-40 minutes. After turning off the heat, the pan cools in the oven.
How to heat a frying pan with salt and oil on the stove
Salt helps to clean not only new, but also stale, old dishes. Before proceeding to calcination, the pan must be rinsed with water and dried dry.
A layer of salt is poured onto the bottom of the dish, the thickness of which should be at least 1,5 cm. Then the pan is placed on fire and kept for 20 minutes, until the salt darkens.
After the pan has cooled, the salt is removed from it, and the inner surface is rubbed with sunflower oil. The pan is reheated until a non-stick coating is formed.
To ignite dishes with oil or fat, wash them with a sponge dipped in laundry soap. Rub the dried frying pan with oil until it is completely absorbed and put on fire.
The dishes are heated over low heat for 15–20 minutes. When the time is up, the pan is removed from the stove and cooled. After the procedure, a layer of oil is again applied to the kitchen utensils.
Remember that cast iron dishes cannot be washed with metal sponges and brushes. In the care of cast iron pans, only mild detergents that do not contain abrasives are used. It is not recommended to boil ducklings, pans and pots with the addition of scented liquid soap, since the pores of the cast iron absorb foreign odors.
Roasting the pan helps to create a non-stick protective film on the pan. In addition, calcining relieves kitchen utensils from unpleasant odors and prevents rust.