Utensils should be treated with care, as any experienced housewife knows.Nekapriznye and easy-to-use kitchen tools - a rarity, and most of them do not provide the desired cooking effect.Cast iron pans show an opposite example.They use great popularity among chefs, but are demanding to maintain container.Compliance with the rules of care provides convenience in the cooking process, allowing to diversify the menu, giving best gastronomic dishes properties.Those who wish to succeed in the culinary business, you should know how calcined iron pan, and other products made from this metal.
What you need to calcine the pan?
calcination procedure due to several aspects.First, it eliminates the surface of kitchen utensils from the following industrial protection.Before the release of products to market processed products manufacturers special lubricants, protects them from harmful influences.Understanding how to properly ignited a new cast-iron frying pan, allow to provide products of the chemical safety.Secondly, the calcination dish provides the optimum characteristics for subsequent use.In particular, non-stick pans are endowed with the qualities and protection against corrosive processes.
Traditions calcination
In Russia the measure of care came from Central Asia.In many ways, and an understanding of how to properly ignited iron pan, came from Kyrgyzstan.As an "activating" cleaning products to use salt, as well as the goose and mutton fat.This combination provides a good effect and helped to improve the performance of the device.By the way, Asian cuisine involves the preparation of very strict conditions and, consequently, operating utensils.This is due to the development and maintenance of appropriate techniques pans.
Modern recipes calcination
Today, the answer to the question of how the calcined iron pan, largely due to the classical technology.The range used during calcination products is wide enough and does not require major investments.This may be a salt, and most common, and one of the most common in Russian oil - usually selected vegetable, but can be others.Noted goose fat, of course, may be the best option, but to buy it on the market is not easy.
Modern housewives usually faced with the necessity of calcining immediately after the acquisition of the pan.Cooking for her is impossible, because the coating "from the factory" requires not only a thorough washing and cleaning with disinfectant - at this stage and should address the question of how ignited a new cast-iron pan and bring it to the proper type of cooking.
Where better to calcine?
The procedure does not involve special preparations, however, is to consider the place and the conditions for its implementation.We must be prepared for the fact that during calcination produce smoke, and in such volumes that the neighbors might think about the ensuing fire.For this reason it is best to organize this event in the open air.For many the question arises "how."Calcined iron pan in the open air can be at stake.This is a good option if you plan to process large models - and it seemed as effectively exposed to the salt-thermal effects from different angles.In the kitchen, especially small-sized, such problems become more complex, bringing a lot of hassle.
If the pan is little or no opportunity to carry out operations outside the kitchen, it is necessary to ensure maximum ventilation.Withdraw the smoke and allow to adjust the process and help determine how calcined iron skillet under specific conditions.When everything is provided, you can prepare the object and the necessary products.
calcination procedure
should begin with pre-cleaning the pan.It must be washed and dried.She then put on fire and slowly warmed up.You can add salt when utensils found the optimum temperature for frying - usually formed by covering a height of 1-2 cm. The secret of how to properly anneal the cast-iron pan, it lies in the very uniform distribution of crystals on the surface.Adds the heating temperature is not necessary, because the thermal processes must take place systematically and deeply.Salt has the necessary properties, allows the introduction of iron into the pores and eliminate harmful substances.
When performing procedures should stir the salt.We should not forget the edges of the pan, which should also be calcined.If you have a deep dishes need to foresee the possibility of installing it on its side.At this stage, certainly a question of how much calcined iron pan, and how to complete this process.By the time he takes no more than 20 minutes.For smaller models missing 10 min., And thick specimens and are shown respectively, require more time.There is another way of reference, which provides an indication of the color of the salt.Finding a darker shade, it signals that the job is done and you can stop the process.Use salt is thrown, and the pan is washed and dried.
What should be calcined pans?
Cast iron cookware is available to customers in two versions - after special treatment, and without it.For all members of the second category is relevant answer to the question of how calcined iron pan with salt, because they are not prepared for use.It is more difficult to deal with enamel pans and models with factory-stick coating.As a rule, they already have some protective properties and more prepared for the cooking process.However, to protect yourself, we recommend thoroughly wash the dishes and perform a new baking oil.Harm will not do these operations, and useful result will be provided.
forming a protective layer
The use of salt to this end, but to great effect is to fulfill the other part of the calcination and - with the help of oil.It is desirable to use this refined product to initially reduce the amount of smoke.In the description of the procedures as calcine iron pan salt important distributing bulk cleaner.The heated surface is filled throughout the area and continues to slowly become heated.The duration of the heating - 10-15 minutes.In the first case, it was important cleansing effects, now a kitchen tool must obtain a protective coating.
basic quality, which is achieved at this stage - non-stick.She was even compared with a layer of Teflon, but it's not quite true.The fact that a polytetrafluoroethylene (Teflon) to determine unreactive promoting burning processes.The calcined iron, in turn, facilitates a lagging product from its surface, which, however, is important.
figure out how calcined iron skillet before first use, it is worth mentioning the old copies.From the factory lubrication is not required to deliver them, but if the utensils are not used for a long time or poorly cleaned, the heat treatment and salt will not be superfluous.
more about the rules of operation
calcination is in itself a useful operation to care for cast iron pans.However, there are a number of other operating rules that will improve the usability of the dishes and make healthier and safer food preparation.Pans made of cast iron can not tolerate moisture, so they should be carefully wipe and dry after use.However, if this remains after cooking fat or oil, then pour it is not necessary - such coatings have a beneficial effect on the iron surface of the pores, creating a protective layer.
