After buying in the kitchen such a necessary thing as a cast-iron frying pan , many are disappointed for the reason that its surface sticks. The weak spot of all products made of cast iron is the presence of pores that appear during the manufacture of products made of this material. If the pores are not filled with vegetable oil, the contents of the frying pan get into them, it starts to stick, and as a result, cooking becomes a torment. It is ignorance, why it sticks to a cast-iron frying pan and what to do with it, makes us vulnerable when dealing with such utensils.
What if the cast iron frying pan sticks?
To make cooking a pleasure, and a cast-iron frying pan did not stick, you need to properly prepare it for work, especially if you use the product for the first time.
The most reliable and reliable way to avoid trouble is to roast a frying pan. The only thing we need to buy is refined vegetable oil .
The washed and dried pan is placed on an open fire and calcined until no more smoke is observed. After the procedure has been done, the still not cooled dishes are rinsed again with water, dried and filled with salt.
Salt is an important ingredient when buying a new product. It perfectly absorbs excess odors and moisture. Warm up the frying pan with salt before changing the color of the salt, rinse again, dry and proceed to the main procedure for calcination.
To do this, the dishes should be oiled, letting off excess, and then put the frying pan in the oven, knocking it upside down. One hour at a temperature of 180 ° C will be enough for us, although some increase this time by two or even three times.
If the food sticks to the frying pan, it is the burning in the oven that will give the desired non-stick effect.