1. Как прокалить новую чугунную сковородку перед использованием. Обжиг
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How to season a cast-iron
How to season a cast-iron skillet after purchase. Plus the usual orphan wheat cakes. Sour milk (kefir), soda, salt, flour + cast iron). And we bake. It's on cast iron.
What went out of my head in front of the camera)
There will be a lot of smoke! We open the windows and drive out all the extras.
1. Rub the oil and bake it in the oven several times. It will be even blacker and more beautiful. Some comrades make 10-20 layers). I think 2-3 coats is more than enough. It will then grow on its own with proper use.
2. There should not be any villi, threads, etc. A paper towel is not the best option when the pan is new and rough. There will be pieces of paper. And everything that remains will become an integral part of the polymer layer. And that's not very...
3. Why a thin layer? Yes, because we should get a film, not burnt oil. The fact is that at this temperature, fat molecules are destroyed, oxidized and polymerized, while forming larger molecules of various compounds with carbon. A so-called polymer layer is formed, which fills all the microcracks and irregularities that are characteristic of the structure of cast iron and firmly adheres to the surface. This layer has hydrophobic properties (repels water), protects the product from corrosion and sticking. Why doesn't it stick? Yes, because everything is already stuck).
Once again about the thin layer. For clarity, imagine that you need to varnish a table and you poured a liter of varnish on it. What's next?)) No, well, of course it will dry out sooner or later, but will it be good?
4. I have nothing against linseed, corn, sesame and other drying oils instead of margarine (which, by the way, consists mainly of vegetable oils). It is possible, in principle, and sunflower, but this is if there is absolutely nothing else. I just tried different things and I fell to the soul just butter. And it smells good)
5. I bake cakes without oil, but in principle, you need to cook on cast iron with oil. Not good without oil.
6. Reheat before cooking for a couple of minutes. Cast iron has a thermal conductivity 10 times lower than that of aluminum or stainless steel. If you put the pan and after 10 seconds put the fish (as you are used to in pans with chemical coatings), then most likely it will stick. And yes. If it's stuck, then you can safely tear it off with a metal spatula. Or a knife. Nothing will happen to the pan.
What went out of my head in front of the camera)
There will be a lot of smoke! We open the windows and drive out all the extras.
1. Rub the oil and bake it in the oven several times. It will be even blacker and more beautiful. Some comrades make 10-20 layers). I think 2-3 coats is more than enough. It will then grow on its own with proper use.
2. There should not be any villi, threads, etc. A paper towel is not the best option when the pan is new and rough. There will be pieces of paper. And everything that remains will become an integral part of the polymer layer. And that's not very...
3. Why a thin layer? Yes, because we should get a film, not burnt oil. The fact is that at this temperature, fat molecules are destroyed, oxidized and polymerized, while forming larger molecules of various compounds with carbon. A so-called polymer layer is formed, which fills all the microcracks and irregularities that are characteristic of the structure of cast iron and firmly adheres to the surface. This layer has hydrophobic properties (repels water), protects the product from corrosion and sticking. Why doesn't it stick? Yes, because everything is already stuck).
Once again about the thin layer. For clarity, imagine that you need to varnish a table and you poured a liter of varnish on it. What's next?)) No, well, of course it will dry out sooner or later, but will it be good?
4. I have nothing against linseed, corn, sesame and other drying oils instead of margarine (which, by the way, consists mainly of vegetable oils). It is possible, in principle, and sunflower, but this is if there is absolutely nothing else. I just tried different things and I fell to the soul just butter. And it smells good)
5. I bake cakes without oil, but in principle, you need to cook on cast iron with oil. Not good without oil.
6. Reheat before cooking for a couple of minutes. Cast iron has a thermal conductivity 10 times lower than that of aluminum or stainless steel. If you put the pan and after 10 seconds put the fish (as you are used to in pans with chemical coatings), then most likely it will stick. And yes. If it's stuck, then you can safely tear it off with a metal spatula. Or a knife. Nothing will happen to the pan.
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