How to choose a good cast-iron cookware, and take care of it properly

Why even buy cast iron cookware

When there was non-stick cookware made of teflon and ceramics, many people believe that iron is obsolete and can not compete. And for good reason. To see this, just look at the kitchen of any restaurant. There is hardly a place for cookware with Teflon or ceramic coating, but conventional cast-iron cauldrons and pans will be exactly.

Let's see, what is it like a cast-iron dish chefs and ordinary people.

• Environmentally friendly. Unlike modern analogues, good old cast iron is eco-friendly material completely safe to health. In the manufacture of glassware is not used any chemical compounds, a non-stick coating is created naturally during the cooking.
• Durability. Cast iron cookware is practically eternal. It serves for decades, eventually becoming only better. It can not ruin: it is enough to clean the dishes and ignited so that it becomes like new.
• Thermal conductivity. Due to the porous structure of cast iron is heated slowly, but retains heat well, uniformly distributing it over the entire surface, and provides a higher temperature as compared with aluminum and steel.
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• Versatility. Cast iron cookware is suitable for gas and electric cookers, including induction. It can boil, fry, stew and bake in the oven.
• food taste. Due to the uniform heating of the food does not stick, cooked on all sides, not remaining crude, and has a special taste.

The disadvantages of a large weight can be attributed cast iron cookware, and the fragility of certain nuances in care. Because of the large average wall thickness of pan weighs about two kilograms. For the same reason, if you drop to the floor pan, it can form a crack, if not break away a piece. In addition, cast-iron cookware should be cared for: the right to clean and store.

How to choose a good cast-iron cookware

In the market there are cast iron pans, Pancake pans, casserole, roaster, pots, gusyatnitsy seemed different manufacturers. To select high-quality dishes, which will be pleased to cook for many years, with the purchase proceed according to the following algorithm.

1. Decide on the purpose

First of all, decide what will be used cast iron cookware. In the same pan, you can fry an egg, stew meat and pancakes. But it is better when each target will have its own, ideal for kitchen utensils. This not only eliminates the need for careful cleaning, but also help achieve the necessary conditions of preparation.

For example, the need for pancakes thin panTo extinguish - deepFor roasting meat - with a corrugated bottomFor baking in the oven - with cast handles. Try to choose the optimal amount and remember that most dishes are not only difficult, but requires a more powerful board.

For more stills very important form of the bottom. Flat, stable, but gives less heat walls. A circular in this regard is better, but may require additional supports to be installed on the stove. So it is better to use it on an open fire.

2. Select body material

Cast iron

Cast iron cookware is coated or uncoated. Traditional simple cast iron, and then polished to remove blemishes casting. After buying it must be calcined in the fire and process oil, to create a natural non-stick coating.

In this dish can not be permanently leave food: iron oxidized and rusted. Pots seemed and everything must be dried well after each use and periodically lubricated with oil.

enameled cast iron

Such tableware different protective coating of enamel with the inner and outer sides. It is believed that the enameled cast iron is better than usual, but in fact it has both advantages and disadvantages.

Due to the coating of enamel cookware looks more attractive, she has a lot of colors. In addition, it does not rust, it is possible to leave food for a long time. It is easier to clean and allows almost no use detergents.

At the same time, due to the properties of the enamel utensils such requires careful handling. The coating will not crack, the dishes can not be heated and cooled rapidly, banging on a side with a slotted spoon and scrape the burnt remains of food hard objects or abrasive detergents.

How to choose the material - you decide. With a conventional iron a little more fuss, but it is almost unkillable. Enameled beautiful places and more practical, but requires very careful handling.

3. Check for defects

Despite the simplicity of manufacture of cast-iron cookware, sometimes still occur casting defects, which not only decorate, but also can eventually damage the product. Normally marriage sin vendors budget segment, although the flaws are found in the more expensive dishes.

Before buying Spin the kettle or pan in hand and closely examine all sides. On the surface, in any case should not be cracked or attempts zaplavit them. Dishes must be smooth and well polished without sagging and cavities (depressions).

Enameled cast iron should have a perfectly smooth coating with no scratches, abrasions, blisters and other defects, which over time can become a hotbed of damage and destroy the coating, making the dishes unfit for use.

4. Select the material handles

They can be cast, wood and polymer, as well as removable and non-removable. Of course each type has its own advantages and disadvantages.

• Cast They are good because they are not afraid of high temperature and allow the use of dishes in the oven. During cooking, they become very hot, so they take up only potholders.
• wooden not heated, they are environmentally friendly, but is less durable. In a pot with handles so you can not cook in the oven unless they are not detachable.
• polymer handles do not get hot, allow you to use the dishes in the oven, but they can break away from rough handling.

5. Select the cover

Cauldrons, pots, gusyatnitsy commonly sold with caps. Pans and roasters often go without them, but it's not necessarily a bad thing: so you do not overpay for the cover, and you can select the appropriate from other dishes, which is in the kitchen.

Cast iron cover at first glance seem to be the best option, but this is not always the case. Their disadvantage is that they are very massive and taken the heat affecting the preparation of dishes, for example pilaf. Glass cover in this respect advantageous because they have lower thermal conductivity and allow to monitor the cooking process.

How to prepare the dishes for use

Unlike exclusively iron cookware from the rest is that you need to cook it properly ignited and make non-stick coating.

Enameled cast iron in any preparation is not needed. Moreover, a strong heat can damage the enamel!

At first glance it seems a complicated procedure calcination and deters many buyers. But do not be afraid. To dishes served for many years, only time will have to work hard.

Besides, if something goes wrong, the pan or kettle does not spoil. It will be enough to clean the surface, and repeat the procedure. That all happened the first time, proceed as follows.

If crockery is not perfectly smooth, then it is desirable to first grind. It is best to use a metal-tip screwdriver to Yorshik or angle grinder and then a walk of medium and fine sandpaper. After treatment the surface becomes gray, smooth and shiny.

Put the dish over high heat (if electric stove, select the maximum temperature) and be sure to include hood or open a window.

A few minutes later the remnants of oil, which was treated in the production of iron, will burn and the smoke goes. This is normal.

Continue to calcine the dishes for 20-30 minutes, until it is no longer smoke, but the metal is not posereet. Kazan and other high dishes additionally need to be turned to good warm wall.

Allow to cool a little cast iron, shake out the scale and carefully wipe the surface dipped in vegetable oil with a paper towel. Change towels until it will remove all the soot and then again wipe dry.

On the cleaned surface, apply a layer of vegetable oil and rub well brush. Better to take a refined, but it will fit and normal. The upper edge and the outer surface also with small quantities of oil.

Place the greased dish over medium heat. This time, much heat is no longer necessary. Once the dishes go from smoke, reduce the temperature and oil smear brush to bake the film lay down an even layer over the entire surface.

Continue to heat the iron for about 20 minutes to longer cling layer of oil. Turn off the heat and let the dishes to cool completely, and then again lubricate the inner surface of the small amount of oil with a brush or paper towel.

Now you can start to cook.

To create a non-stick coating can be warmed buttered dish not on the stove and in the oven. In this case, the process will take much longer, but will be less smoke. The quality of the coating method of heating has no effect: the stove and the oven will give the same result.

If desired, the process of creating the oil film can be repeated three to five times - as a natural non-stick coating would be stronger and more efficient. However, it is and it will improve with each cooking.

How to properly care for cast iron cookware

All the most complex left behind. Now, with a cast-iron frying pan or Kazan can be treated almost like any ordinary cooking utensils. However, some of the nuances of cleaning and storage is still there.

ordinary cast iron

Dishes uncoated iron oxidizes and rust by contact with moisture, so it can not leave for a long time with a meal. Wash the pan after dinner or after an hour or two can be, but the throw to the plate with the remnants of food can not be at night. Utensils from it will not disappear, but it will have to be cleaned and re-ignited.

In order not to ruin the non-stick layer instead of metal blades skimmers and better use of wood or plastic.

Also cast afraid temperature changes, so do not substitute under a stream of cold water red-hot frying pan. If in a hurry, use much hot water, but rather let the dishes to cool down. A pair of contrasting douches she can, and survive, as the third most likely will crack.

When cleaning is not recommended to use metal sponges and aggressive detergents. They adversely affect the coating metal is oxidized. In addition, chemistry can be absorbed in iron due to its porous structure. For the same reason it is not recommended to use dishwasher.

Most contaminants are easily washed off with hot water. Sometimes it is enough to rinse the bowl with boiling water, and when it cools down - wipe dry with a paper towel. If the food is burnt, just briefly fill the dishes with water: all depart.

After washing the pan or kettle must-dry, well wiped with a paper towel or just putting on a few seconds on the stove. If you do not, it can rust. Also, from time to time, the dishes must be lubricated with a little oil.

enameled cast iron

Cast Iron Cookware coated with enamel to some extent even more capricious. The enamel is very sensitive to sudden temperature changes, so you can not put an empty pan over high heat for a long time or warm it. Also, do not immediately put on the stove dish from the refrigerator, or put on a hot pan, cold foods. From this crack and the enamel coating is destroyed.

Like other enamelware, cast iron does not tolerate rough handling. Metal skimmer, stiff brushes, reckless strikes - all of this is easy to damage the enamel. It cracked, and sometimes even falling off pieces. Cast iron cookware is heavier than normal, so it need to be doubly careful.

The rest of the care of the enameled cast iron is easy. It can be cleaned with soft detergent without abrasives and metal sponges. Burnt food better soaked and scraped a wooden spatula.

Wash utensils in the dishwasher can further be dried as required.