Over the centuries, people cook food in cast ironutensils, and today, cast iron ware remains popular, which proves the uniqueness of this material for making kitchen utensils. Let us consider in more detail its miraculous properties:
- Cast iron can be used on any heat sources and at the same time, heating to any temperatures, it is non-toxic and can not harm human health.
- Having high heat capacity, this materialdistributes heat evenly and retains it for a very long time. That is why you can cook or fry on low heat - it is only needed to maintain the initially set temperature.
- The bottom and side walls, as well as the lid of cast iron products are heated equally, so the entire volume of the dish even without stirring reaches the same degree of readiness and does not burn.
- Cast iron cookware heats up rather slowly,cast iron is relatively low for metal thermal conductivity, but the heat is distributed evenly and is retained for a long time. Cast iron and gosjatnitsy are good for dishes which demand long preparation, for example stew, a bird or pilaf.
PosudaPosuda cast iron, pig iron manufactured from natural, may be either "black" or enamelled. Unleaded dishes have their own characteristics:
- The first is that such cast-iron dishes are covered with technical oil, which protects the metal from rust. This oil must be removed.
- Second - on the surface of the metal, you need to create a kind of non-stick coating of polymerized high-temperature vegetable oil.
Preparation can be done on a plate or in aoven. The dishes should be washed with hot water and then wiped dry. Fill the bottom of the pan with salt 1 cm thick and calcine on the plate for 2-3 hours. Then pour the salt and grease the inside surface of the frying pan with vegetable oil. Enameled cast iron dishes do not require special preparation before use. Clean cast iron dishes with a small amount of contamination can be cleaned with any detergents that do not contain chlorine, rinse thoroughly, if there is a significant contamination with burnt food residues, you should use soda.
Do not wash cast iron dishes with a hard washclothabrasive detergents, as this will remove the non-stick oil coating made by you, and will damage the enamel from the enamelware. If the non-stick coating is damaged, it can be restored. Dry the clean dishes with plenty of oil and put in the oven heated to 160-200 ° C for 1-1.5 hours. Cast iron dishes also can not be left wet and store cooked food in it - cast iron rusts, so after the dish is cooked, the dishes should be washed and wiped dry.
