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« How to ignite cast iron pan? "- such a question can be asked, having old kitchen utensils, as well as acquiring new dishes. A cast iron pan has all the necessary qualities to cook most dishes on it. If everything is done correctly, the food will not stick to the bottom of the pan and the cooking process will be more pleasant.. In the article, we will analyze several effective ways independently ignite a cast iron pan at home. We will also look at the reasons why this should be done.

Why do you need to do this?

Before you start calcining the pan, you need to find out why you need to do this at all? Few people know, but a cast-iron pan must be prepared before the first use, and also periodically processed during operation.

The first reason is the need to protect yourself and loved ones from the consequences of factory production. The fact is that after casting, the cast iron is treated with machine oil: this allows you to protect the cast iron from external influences. However, eating food with residues of machine oil is dangerous to health, therefore, before the first use, the cast iron pan must be calcined.

Another reason for this preparation of cast iron is to check the quality of the metal. The calcination process takes place at a very high temperature. If at the same time even slight cracks or changes in shape form on the kitchen utensils, then the pan can be returned to the store. Such dishes are unusable, as the pan will not last long.

If the pan is not heated periodically, the porous structure of the cast iron will accumulate small parts of the food, even if it is invisible to the human eye. Gradually, the remains of food will decompose, causing corrosion of the metal. Also, food remains will not allow a protective layer to form on the surface of the pan. This is a good reason for calcining kitchen utensils.

The final, but not the least important fact is that if you periodically ignite the pan, and also use it for cooking as often as possible, the food will completely stop burning on the cast-iron surface. This is very useful if you like to cook thin pancakes and pancakes..

We heat the cast-iron skillet correctly

Having dealt with the reasons for calcining the pan, you can begin to analyze how to do it at home simply, quickly and efficiently. In fact, there are not many ways to prepare cast iron kitchen utensils for use. Below we will consider the most popular of them.

On a plate with salt and oil

One of the most simple ways- this is calcining a cast-iron pan on the stove. Moreover, in this way it is possible to additionally harden cast iron to make it even stronger and last longer. In order to carry out the procedure correctly, follow the following step-by-step instructions:

1. First, let's deal with a new cast iron pan, which must be processed before the first use. To do this, put the dry dishes on the fire and wait until the color of the cast iron changes from black to grayish. After that, immediately substitute the cast iron under running cold water. Get ready for a large number steam, as well as the unpleasant smell of engine oil.
2. Now you need to thoroughly wash the cast iron pan with dish detergent, rinse and allow to dry completely. Again we put the kitchen utensils on the stove, but this time we fill the bottom of the pan with plenty table salt coarse grind. Make sure the salt layer is about one centimeter high. It is very important that the salt is dry, so it is best to use a new container of the product.
3. Heat the salt over medium heat. During the calcination process, the salt should never be stirred or disturbed in any other way. The denser and thicker the product layer, the more efficient the process of preparing cast iron for use will be. The smell during metal processing will also be very unpleasant, so carry out the procedure at a time when you can ventilate the room.
4. Many people ask how long it takes to ignite the pan with salt. However exact time it is difficult to name, because for each pan this figure will be individual. You can navigate by the color of the crystals: if the salt does not darken for 15 minutes or more, the roasting of the pan is completed. Salt can be changed periodically when the crystals become very dark.
5. At the end of the procedure, the salt should be discarded, and the pan should be wiped with a clean, dry cloth. However, this alone will not be enough. As additional protection the surface of the cast iron must be rubbed vegetable oil. To do this, you can additionally slightly warm the dishes on the stove, and then rub the bottom of the pan with a cotton cloth soaked in vegetable oil in a circular motion.
6. As soon as the oil is distributed evenly over the bottom of the cast iron pan, we send the dishes to the stove and heat again. This additional action will protect the cast iron from corrosion..

In fact, cast iron can be calcined without the use of salt, by pouring vegetable oil on the bottom and heating the liquid. Such a process will also prepare the cast-iron container for use. Most housewives use this method, and all because it is easy to perform, besides, there is a stove in every house.

Step by step in the oven

You can also ignite a cast-iron pan yourself in an oven. This method is even simpler, as it does not require constant presence in the kitchen and control over the process. For convenience, we have prepared a table with step by step, in which the calcination process is described in detail.

This method is simple in that it practically does not require your participation in the process of calcining a cast-iron pan at home. It is also very effective if you carry out a planned calcination of kitchen utensils, the dishes will last a very long time.

• initially, for calcining cast iron, the housewives used animal fat, more often goose;
• if such a product was not at hand, you can use vegetable oil, preferably odorless sunflower;
• you should not wash the cast-iron pan after calcination with detergent, as in this way you will get rid of the protective layer formed by vegetable oil;
• in no case should you ignite a cast iron pan, which has an additional enamel coating;
• never store cooked food in a cast iron pan, immediately transfer the dish to a saucepan or plate;
• if food is burnt to the bottom of the cast iron pan, do not use an iron brush to remove the contamination;
• to properly wash such kitchen utensils at home, use a special household chemicals or suitable folk remedies;
• The cast iron skillet is not meant to be washed in dishwasher, you can clean such dishes only with your own hands under a stream of warm water.

If stick useful tips, as well as properly store cast iron kitchen utensils, such a pan will last for many years and it will be a pleasure to cook on it.

The presented material fully describes how you can ignite an old or new cast iron pan on the stove or in the oven using salt and vegetable oil.

The secret of the amazing taste of many traditional dishes, for example, Guryev porridge or Uzbek pilaf, is not only in the freshness of the products and following the recipe, but also in right choice utensils used for cooking. To achieve complete authenticity, real cast iron is required. Those who dealt with him know that from time to time it becomes necessary to ignite a cast-iron frying pan, brazier, cauldron and other utensils.

A complete set of high-quality cast-iron cookware is the pride of many housewives

The calcination of any frying pan, including cast iron, must be done before the first use or is used as one of the cleaning methods when a thick layer of soot is formed. Let's see how to do it right.

No method of heating a cast iron skillet is suitable for enamel coated cookware. The enamel layer can crack and burst under the influence of high temperatures. Cast iron enameled dishes can be simply washed with a soft sponge and dish detergent, dried with a towel and wiped with a cloth soaked in vegetable oil.

New frying pan

Ignite a cast iron skillet before first use because manufacturers cover it with a protective layer of sealant or machine oil, which will not improve the taste and smell of your debut dish at all. Accordingly, it is necessary to get rid of them, and to preserve the dishes and improve their non-stick qualities, replace them with an edible “grease” from vegetable oil.

The peculiarity of cast iron is that it has micropores, which are formed from air bubbles during the casting of the metal and its cooling. When moisture enters the pores, the corrosion process begins, and the surface may rust.

A new cast iron pan should first be washed with regular dish detergent and dried with a towel.

There are several ways to season a cast iron skillet before using it for the first time. We offer them to you in the form of step-by-step instructions.

The salt method

The oldest method used to this day is to ignite a cast-iron pan with salt, and then apply a protective fat layer on it. Salt well absorbs all the remnants of the factory lubricant along with foreign odors.

The process of calcining cast iron cookware is accompanied by smoke and an unpleasant odor, so ensure that the room is ventilated in advance.

To ignite a cast-iron pan with salt, it is better to use a coarse stone

Step 1. We put the washed, wiped dry frying pan on the stove to warm up over medium heat. The bottom is abundantly covered with a layer of salt (about 1-2 cm), evenly distributing over the entire area. Salt should be calcined in a pan for 15-20 minutes, stirring constantly, and then poured out and discarded.

Step 2.1. Rinse the pan with water, dry with a towel and wipe everything frying surfaces(bottom and sides) with a soft cloth, abundantly moistened with vegetable oil. Wipe excess oil dry with a paper towel.

Step 2.2. We create a reliable non-stick fat coating. To do this, pour a little vegetable oil into a pan that has not yet cooled down and calcine it over medium heat for 20-30 minutes. Instead of vegetable oils, it is often advised to take a piece of lard or other dense fat, which is more resistant to washing off. It is pricked on a fork and several times carefully smeared all over. inner surface hot frying pan.

Step 3 The melted boiling fat is carefully drained. The resulting oil layer does not need to be washed off with a sponge and detergents, nor should it be washed with a towel. It is better to dry the pan for 2-3 minutes directly on the stove at low heat.

The oil method

It differs from the first option only in that it does without salt.

To safely ignite a cast iron skillet, do not add too much oil or set it to the highest heat, as the oil may ignite.

Step 1. We wash the new pan and wipe it dry. Pour vegetable oil so that it completely covers the bottom and, if possible, the sides. You can’t fill it to the very top; it’s better to constantly lubricate the uncovered sections of the walls with oil boiling in a pan throughout the entire process.

Step 2 How much oil will smoke - so much we continue to ignite it, lubricating the sides. On average, the process takes 30 minutes.

Step 3 Carefully drain the boiling oil, and wipe the hot pan dry with a paper towel.

After each cooking, cast-iron cookware should be washed, dried on the stove and a thin layer of vegetable oil should be applied to it (as the cookware cools down, remove excess oil)

Method in the oven

Before sending a cast-iron frying pan to the oven for the first use, the inner and outer surfaces of the frying pan must be washed and wiped dry.

In the oven, a cast-iron pan is calcined only without plastic handles and other parts that can melt and cause unexpected problems

Step 1. Preheat the oven to 180-250 ℃, and grease the pan outside and inside with vegetable oil and wipe dry again.

Step 2 Turn the pan upside down and place in the oven for 1 hour. During this time, it should become red-hot, smoke a little and turn black. After that, the oven can be turned off and let the pan cool down right in it.

Step 3 To achieve the formation of a high-quality non-stick layer, it is advised to bake in the oven 2-3 times in the same way, but without oiling the outer surfaces.

If you do not wipe dry each layer of applied oil, the fats will not be absorbed into the cast iron, but will create a sticky, viscous layer similar to drying oil. It will only damage your pan. To eliminate it, you need to pour boiling water over the dishes, boil and drain the water, and grease the pan again with oil, wipe it and repeat the calcination procedure.

Ignition cannot harm cast iron cookware. If your new pan is buckling or cracking, then it was poor quality and not cast iron. Throw away without regrets!

Of course, cast iron is an excellent environmentally friendly, heat-resistant and very reliable material, but dishes made from it are bulky and heavy. Therefore, many believe that it is too difficult to handle, and it is inconvenient to store it. However, it is precisely due to the massive bottom and thick walls, as well as the properties of cast iron to heat up to very high temperatures and keep warm for a long time, that the food acquires the “correct” texture and the “same” taste.

So if you decide to season your cast iron skillet, do it the right way by following the instructions.

Video on the topic of the article

We offer you to watch a video on the topic of the article:

Expert in the field household and a master of culinary masterpieces (according to relatives and friends). used to rely on common sense, worldly experience and female intuition.

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The easiest way to remove scale and soot from the sole of the iron is with table salt. Pour a thick layer of salt on the paper, heat the iron to the maximum and several times, pressing lightly, run the iron over the salt bedding.

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So why are we going back to the good old cast iron? Because such delicious potatoes, cutlets and "grandmother's" pancakes in another dish cannot be achieved. Yes, modern frying pans are light, comfortable, do not require preliminary preparation before use, but the taste and benefits of food are still more important.

Cast iron is an alloy of iron and carbon plus a small amount of additional "additives". It does not emit toxic substances, like, for example, the same Teflon, and when correct use practically eternal. Food made from cast iron cookware is especially tasty - this is a merit of the relatively low thermal conductivity of the metal. Cast iron heats up for a long time and evenly and gives off heat for the same long time, does not “burn” food. And why burn a cast iron pan, maybe you shouldn’t “bother”?

Why is the procedure necessary?

In the production of cast iron cookware, molds are lubricated with a special compound to finished products easily removed. And then, before selling, they apply an anti-corrosion coating so that the pan reaches us without rust damage. And all these lubricants must be removed, otherwise we will literally eat them. How this can affect our health is a big question. Moreover, cast iron is a porous alloy and simply washing with Fairy is not enough, because lubricant particles will remain in the pores and, when heated, will pass into our food.

In addition, calcination will be a kind of test of the quality factor of the pan. If cracks or deformed areas appear on it, your cookware is of poor quality, and perhaps it is not cast iron at all. In such cases, feel free to return the goods.

Removing factory grease

Before you start baking, you need to properly prepare the cast-iron grill pan: before the first use, you must first completely remove the factory coating, and then create a new one so that the food does not burn.

Regular salt will help clean the grease from the pan. If there are traces of rust on the dishes, just wipe them off with a metal grater and then follow the instructions. And it consists of nine simple steps.

Procedure

1. Wash the dishes with any detergent "squeaky". That is, there should not be a greasy film on the surface.
2. Wipe dry.
3. Put the pan on the fire so that the remaining moisture has completely evaporated.
4. Pour salt in such an amount that the layer is no thinner than a centimeter.
5. Heat the salt, stirring occasionally, until the color changes and it begins to "shoot".
6. Throw out the salt.
7. Wash the pan without soap, just under running water.
8. Wipe dry.
9. Dry completely on fire.

It is impossible to say exactly how long it takes to ignite a cast-iron pan with salt. It all depends on the size of the dishes and the composition with which it is covered. Pay attention to the color of the pan: as soon as it turns from black to gray and stops smoking, the goal is achieved. And the salt will “pull out” the remnants of the lubricant from the pores and change color: from light yellow or grayish to almost black.

Wash the lid, if there is one, with soap and “cover” the fire with it. We are waiting for the oil to burn out and the color turns gray. Cool under running water and vigorously rub with salt on all sides. Then just rinse and dry it.

3 ways to ignite a cast-iron skillet in a modern kitchen

In the old days, cast irons were calcined on an open fire or in stoves. If you don’t have the opportunity to temper on the street, then here are three proven ways to prepare a cast-iron frying pan or cauldron for the first use in a city apartment on gas.

Please note: all the methods described below involve pre-calcining utensils with salt.

Option number 1

Peculiarities. It's pretty simple and fast way create a new non-stick layer on the pan. It is better to use refined oil, so there will be less smoke and burning. You can also grease with bacon, our grandmothers did just that.

Execution technique

1. Grease the prepared pan with oil. It is important to wipe off the excess so that there are no smudges.
2. Put on a small fire.
3. Ignite for about half an hour.
4. Immediately put the pan under running water. Caution: The water will boil and shoot. Wear a mitt to avoid burns.
5. Repeat the procedure at least three times.

After the final dousing with water, the pan will remain greasy, but you do not need to wash it with Fairy - you will wash off the carefully created non-stick layer and have to do it all over again. Just wipe the pan dry and dry on the fire.

Option number 2

Peculiarities. This method will allow you to properly burn the cauldron at home. Indeed, on the fire of the burner it is difficult to achieve uniform heating of the high walls and it would be necessary to lay the cauldron on its side and ignite it in parts, turning it from time to time.

Execution technique

1. Set the oven temperature to about 180-200℃.
2. Lightly grease the prepared pan or cauldron with oil.
3. Do not forget to wipe off the excess, the fat should not flow down the walls and drip.
4. Do the same with the lids.
5. Place upside down on a wire rack or baking sheet.
6. If the handle is removable, leave it outside.
7. Leave the dishes with lids in the oven for at least an hour.
8. Turn off the heat and let the utensils cool down on their own.
9. Repeat the process one or two more times. So the non-stick layer will be more stable.

According to reviews, there will be a lot of smoke. Open the windows wide open and, if available, turn on the hood. That is why in winter it is better not to start firing, because you will not be able to keep the windows wide open for several hours.

Option number 3

Peculiarities. And you can do without hourly roasting in the oven. But here you need a lot of vegetable oil. It must be sunflower and refined, otherwise it will smoke a lot. Olive is better not to use.

Execution technique

1. Pour the oil into the prepared frying pan. So much so that the layer is at least half the height of the walls. And better - almost to the brim.
2. Warm over medium-low heat for at least half an hour.
3. Let the pan cool down.
4. Pour out the oil.
5. Wipe the bowl dry.

Strong flames can ignite the oil. It is better if the fire is weak, but ignite longer. And try not to move away from the stove - you can not leave the process uncontrolled.

Roasting on an open fire

And how to ignite a cast-iron cauldron before the first use, if you bought utensils in winter or are in the country, where there is no way to burn it on the stove? Or if you do not have gas, but electric stove? After all, the classic cauldron does not have flat bottom and it is impossible to install it exactly on the electronic stove. The experience of our grandmothers, who burned new cast-iron cauldrons on a fire, like potatoes, will help here.

So you can ignite not only a new cauldron, but also other cast iron dishes, of any shape and size. You can simply make a fire, or you can use a wood-burning stove of the “potbelly stove” type, then you just need to open the top cover and insert the dishes into the hole.

Procedure

1. Fire up the wood.
2. If this is a fire - just put the dish in the center of the fire. If this is a stove - place the utensils on an open opening from above.
3. Wait until the color changes from black to gray and the grease stops smoking.
4. Remove the bowl from the heat and pour over the water. In winter, you can throw it directly into a snowdrift and clean it with snow.
5. Wipe dry.
6. Pour oil into the bottom and spread it along the walls to the brim.
7. Put it back on fire.
8. After half an hour, rinse the dishes again.
9. Repeat the steps two or three times.

Be extremely careful: the cast iron will be very hot, you can get serious burns. You can't do without thick gloves, tacks or folded fabric several times.

If the item is not new

And if you "inherited" got the old cast iron cookware with a thick layer of soot - do not rush to throw it away, when right approach it will serve you for decades to come. According to reviews, the old proven method with laundry soap and PVA glue will help to “reanimate” a battered cast iron.

Procedure

1. Pour water into a ten-liter pot or bucket, heat.
2. Rub half a piece of household soap into it and pour one bottle of stationery glue.
3. Stir until soap dissolves.
4. Place cast iron utensils in a container.
5. Boil over high heat for two hours. Add water little by little as it will boil away.
6. Pour off the soap solution.
7. Cool the bowl under running cold water.
8. Clean off carbon deposits with a wire brush.

Rules for the care of cast iron

Cast iron utensils are almost eternal. And if you take good care of it, you will enjoy it. healthy meals“like from an oven”, and not complain to others that “everything sticks to the bottom”. Meanwhile, the rules of operation are quite simple.

• Do not wash with soap. Otherwise, destroy the oil layer. After cooking, it is enough to wash the pan with plain water and wipe it dry. Do not forget to completely dry it on fire.
• Do not leave food in the bowl. After cooking, the dish must be transferred to another dish. Acids from food will easily destroy the oil layer and cast iron will have to be ignited again. In addition, there is a risk that the metal will rust.
• Do not use metal spatulas. It is better if these are wooden or silicone items. Otherwise, you will damage the oil layer and it will have to be restored.
• Do not wash dishes while they are hot. Let it cool down, otherwise the pores will not have time to close and part of the non-stick coating will simply wash off.
• Don't soak. Dishes will rust. If food sticks to the bottom, just add water and boil. After that, food residues can be easily washed off with water.
• Do not wash in dishwasher. Prolonged contact with water and detergent will cause corrosion.

If you had to wash the pan with Fairy, dry it on the fire and grease it while still hot with a thin layer of oil. Wipe off excess and ignite for half an hour on fire. And it is better to do this procedure and just for prevention after each wash.

Folk ways on how to process a cast-iron pan before first use are time-tested and always “work” if everything is done correctly. And another point - high-quality cast iron cannot be cheap. If they are trying to sell you an “excellent frying pan” at a penny price - do not be under any illusions, this is a fake that even repeated heating will not save.

Ignite a cast iron skillet at home is a must. Especially if you just brought it from the store and are going to often cook food on it. In our article, we will describe the three most popular ways to ignite a cast iron pan, and also tell you why this is done.

Why heat a frying pan?

Every housewife has probably wondered more than once: “Why ignite a new cast-iron pan before the first use?”. The answer is quite simple: the fact is that at the factory, right before releasing a frying pan “to people”, manufacturers cover it with a thin layer of engine oil, which cannot be washed off with ordinary dishwashing detergent. But this is not the only reason.

On the inner surface of the pan there are tiny holes that form there after the cast iron product cools down. When we apply oil to a new pan by heating it, it forms a thin protective layer as the oil is poured into the pores and then remains in them. This forms a kind of non-stick coating that only gets thicker over time. This process also makes cast iron less susceptible to corrosion.

I would like to remind you that baking a cast-iron pan will not cause any harm to the dishes, and if you notice cracks in a new pan, then you can take it to the store, because it is definitely not cast-iron.

How to do it right?

There are three reliable ways to properly season a cast iron skillet at home., which have justified themselves for several decades. We invite you to familiarize yourself with them. It should be noted that it is necessary to ignite a cast-iron pan for at least 20 or 40 minutes.

Vegetable oil and salt

All you need is salt and refined vegetable oil. It can be replaced with more fat or lard. This method of calcining a cast iron pan at home is the most reliable and effective.

First, wash the pan with any detergent, then let it dry or wipe it dry with a clean cloth, then sprinkle the bottom liberally with a layer of salt. Put the pan on medium heat for 20 minutes, after which the salt should be poured out. Pour a little refined oil into the bottom of the pan, or put fat. We put it on the stove again and calcine the same amount of time.

After that, the oil should be poured out, rinse the pan with running water, without using detergents, and then wipe it dry. Now it can be used.

Vegetable oil

Pour vegetable oil into the pan, put on medium heat and remove only after half an hour. After that, the dishes will need to be washed clean water. No detergents are needed, just rinse the dishes, then wipe them dry, and then you can use.

Oven

An oven is another way to season a pan. It is perfect for those who need to heat up a cast iron skillet quickly and without watching it. And this method is as follows:

preheat the oven to a temperature of 180 degrees;

take a cast iron pan, wash it cold water then put in the oven for 40 minutes;

you can add a little fat or oil to the pan;

After 40 minutes, carefully remove the pan from the oven with a pot holder and immediately rinse with cold water. Do not be afraid that the dishes may deteriorate from a sharp temperature drop. Cast iron is very resistant material, so it is not afraid of temperature changes.

In order for your new cast-iron skillet to serve you as long as possible, you need to adhere to a few simple rules: always wipe the pan dry after washing it, as rust can form on it; do not rub the inner coating with hard metal washcloths; do not wash with detergents that contain chlorine. By following these easy recommendations, you can always keep your dishes in good condition.

Burning an old frying pan

In order to ignite an old cast-iron pan, it must first be thoroughly cleaned of rust, if any, and then thoroughly wipe the entire surface of the pan with a cloth dipped in plenty of vegetable oil. Now place the pan in the oven, turning it upside down. The temperature should be set to about 180 degrees, and leave the pan in the oven for at least an hour. During this time, the cast iron will be able to absorb vegetable oil, and when you open the oven and look at the result of your labors, you will not believe your eyes! An old cast-iron skillet is literally reborn if it is ignited in this way!

Cast iron cookware has been used by people since time immemorial. Cauldrons, frying pans and cast-iron pots have firmly entered the everyday life of peoples different countries. Cast iron pans are used for modern kitchens. They are indispensable when it is required to maintain the set temperature for cooking food for a long time. The low thermal conductivity of cast iron creates uniform heating throughout the entire volume of the product and is able to maintain a high temperature for a long time after removal from the stove. On a cast-iron skillet, it is so easy to achieve a unique crispy crust when frying and not to lose the shape of the products when stewing.

Cast iron cookware is good because it is suitable for use on a variety of heat sources.. You can cook on and electric stoves, on the surface and in the oven. Suitable for induction and glass-ceramic heating elements.

Features of the use and calcination of cast iron cookware

Cast iron pans and saucepans various sizes and form. They cook almost any food. Crockery has Benefits and undeniable dignity:

• Strength and durability. The surface is difficult to damage even with a very sharp object. Modern cast iron cookware does not split or deform when it hits the floor. Lasts for decades with proper care.
• Thermal deformation resistance. Withstands prolonged exposure to high temperatures without losing shape.
• High quality cooked food. The material ensures the safety of valuable substances and the complete absence of the possibility of the transfer of harmful materials from the surface of the dishes into products.

However, cast iron cookware has a number of features to be taken into account when using. These include:

• Big weight. Keep in mind that cast iron cookware is very heavy.
• Inability to store cooked food in cast iron cookware. Cast iron utensils absorb odors very quickly and are difficult to get rid of.
• Moisture resistance. New cast iron can rust quickly if not wiped down after washing. Only dry wiped dishes are sent for storage. It is better if, in addition, calcined and lubricated with oil.
• Cannot be washed in dishwasher. Prolonged exposure to an environment with excess moisture can lead to rust formation.
• It is necessary to bake before the first use and after each intensive cleaning or washing with detergents.

Ignition with salt and vegetable oil is mandatory before first use.. Salt helps to remove all types of industrial contaminants from the surface of cast iron during heat treatment. Baking with oil creates a strong film on the surface of the cookware, which prevents rust and prevents food from sticking and burning during cooking.

How to heat a cast iron skillet

There are many recommendations for preparing cast iron cookware. Manufacturers of dishes indicate that it must be calcined, but they miss the details. How to heat a cast iron skillet? Video various ways calcinations can be viewed on the Internet. It is calcined both on the stove and in the oven. It is often recommended to fill the dishes with a large amount of oil. Sometimes they are limited to calcination with salt and oil, and the pan is only lubricated. Every housewife should learn how to properly bake cast-iron pans so that they serve for a long time and delight with delicious and beautiful dishes. The method of calcination depends on several factors.:

• The presence of a handle. If pans or stewpans have removable handles or handles made of cast iron, then they can be calcined in the oven. Frying pans with wooden and glass-ceramic handles are calcined only on the stove.
• Dishes condition. First firing new frying pan different from calcining the old and rusty. Properly heating a cast iron pan before first use is very important for its further use. Periodic calcination during operation has its own characteristics.
• State exhaust ventilation, stoves and ovens. It must be remembered that the oil will smoke when calcined until it completely burns out. Ignition with oil generously poured into the pan will not please many. Knowing how to properly season a cast iron skillet will help you avoid extra hassle ventilation and cleaning of the kitchen.

Ignition before first use

In order for cast iron cookware to serve for many years, it must be properly prepared.. Every housewife should know how to ignite a cast-iron pan before the first use and how to care for it in the future.

Walkthrough, which will help to properly ignite the cast-iron pan in the oven and on the stove:

1. Clean new dishes from grease and wash with a hard washcloth and detergent.
2. Place the pan on the fire and heat until gray color. The procedure takes from 8 to 15 minutes depending on the heating method.
3. Cool slightly and rinse first with hot and then cool running water.
4. Immediately after washing, heat until completely dry and pour a layer of coarse salt on the bottom.
5. Ignite for 10-15 minutes until intense crackling of the salt appears.
6. Turn off the heat, let it cool slightly, pour and discard the salt.
7. Rinse in running water, wipe and dry on fire for 3-4 minutes until moisture is completely removed.
8. Cool slightly and grease the entire work surface with a layer of vegetable oil.
9. Place the pan in the oven or put on the stove and bake for 15-20 minutes until the oil has completely evaporated.
10. Repeat steps 8 and 9 twice.
11. Cool and store or use immediately for cooking.

How to ignite a cast-iron pan so that the smell of burnt oil is minimal? To do this, the work surface is lubricated with a thin layer of oil and the pan is placed upside down.

Baking an old frying pan

Sometimes it happens that your favorite pan has been stored for a long time without use, exposed to moisture and rusted. Feel free to ignite. The longer the better. It is necessary to ignite until the rust deposits are completely burned. The most resistant places can be cleaned with a hard metal washcloth and then ignited again. Grease another hot frying pan with vegetable oil and let cool. The pores of the old pan were already filled with oil soot, so to create a strong surface film, it is enough to coat the inner surface just once.

Ignition during operation

After cooking, the cast-iron pan is washed hot water with sponge. Detergents do not use, so as not to damage the non-stick oil film. If the food is partially stuck, the pan is soaked in a solution of baking soda or dry mustard. It won't damage the protection.

Frying pans that are used to prepare the same type of dishes are not washed. Remove food residues with a sponge, wipe the working surface of the pan, stewpan or cast iron with a dry rag and ignite for 3–8 minutes at maximum heating.

After washing, it is advisable to ignite any cast-iron product until moisture is completely removed. After soaking and intensive cleaning, the dishes must be calcined and smeared, still hot, with a thin layer of oil.