NEW FACTORY: Cast iron pans fresh from the factory are usually for sale are treated with a coating to prevent rust. This coating is not good to eat and may contain plastic or wax, so it's a good idea, go with your steel wool before seasoning the pan or pot for the first time. cleaning with steel wool, wash skillet or pan in hot soapy water and then placed on the fire to dry. Once cleaned and dried your newPan, State, before it.
RUST: If your pot or pan is now rusty, clean the rust with steel wool first. You can pass virtually any cast iron pan or pot, no matter how disgusting it is when you find it. After scouring the rust, wash and dry on the stove. Then the condition for the pan.
Condition: if it is new, recently cleaned with steel wool, or no fat, you must "season" or "State" is the firstbefore cooking. To do this, put it on a hot burner, add a few tablespoons of cooking oil. Let warm and then let it cool, then wipe the oil all over, then wipe the 'excess oil.
TO CLEAN: There are several methods, but perhaps the best method is never used soap. Soap will strip the oil pan, and should have oil! Unlike other pans, a good piece of cast iron are blacks with oil residues. This prevents the pan fromRust and metal from reacting with food, and makes the oil that acts like a frying pan. So instead of soap, use salt to clean the pan. Coarse kosher salt is good for this purpose because it is the law, rudeness, and you can get a big box of cheap.
When ready to cook, wash the pan, dump in a tablespoon or two of salt and rub with salt and water in a thick gritty paste combined pan. Rinse and then focus back on the pan and heat for dryingpan a bit before '(and therefore not rust). The pan still has oil, but is clean, so when cooking can just start cooking without the State of pan again.
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