Few people know that some pans require burnout before the first use. I am talking about steel and cast iron. Only then will they fry well without burning food. Check how to do it correctly for these dishes.
To burn a steel at the beginning you have to soak it in hot water without any detergents. Then wash the dish with a soft cloth, rinse thoroughly with water and dry with a paper towel.
In the next step, pour in salt So that it completely covers the bottom of the dish. We begin to heat it until it changes its color. After this process, pour the salt, and wipe the steel surface with a paper towel again, being careful not to burn.
Heat vegetable oil in a clean pan and We begin to fry the potato peel cut in thick slices until they are browning. We repeat this activity 3 times. After such frying, the peeling will not be fit for consumption, so they must land in the basket.
Pour the oil, rub the dish with a paper towel and leave for 24 hours. After this time, we wash them with a soft cloth under hot water. Finally, dry with a paper towel and grease.
Remember that more fat should be poured into a steel pan than for the others. In addition, it heats up longer, but it also maintains a constant temperature for a long time. That is why we need to quickly reduce the fire so as not to burn food.
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The cast iron frying pan burns faster than steel. We can do it in two ways: on the stove or in the oven.
If we want to burn the dish on the stove, then at the beginning we wash and dry it, and then grease with vegetable oil with a brush. We heat the fat until it burns and stops smoking. We repeat this action 3 times in a cooled pan. Finally, we wash it in hot water and rub it dry.
We can also burn in an oven preheated to 200 degrees Celsius with a washed, dried and smeared with vegetable oil.. We recommend lining its bottom with aluminum foil, because the dish is placed upside down, so the fat will be dripping.
We burn the dish in the oven for an hour. When it cools down, then we wash them under hot water with a soft cloth, dry it with a paper towel and grease.
We do not pour cold liquid into a hot pan or pour cold water after frying. Such sudden temperature changes cause damage to the surface.
Wash the cast iron and steel pans with water, dry them and finally grease them. However, we use detergents only if it is necessary in very small quantities.
It is worth burning these dishes from time to time. Thanks to this, we will create a natural protective layer and avoid burning food.
