The cast iron pan is a precious ally in the kitchen, but to keep it perfect over the years it is essential to know the right tricks to clean it and keep it better. A few targeted gestures are enough to avoid rust and permanent damage.
There is often talk of kitchen materials such as steel, ceramic or non -stick, but the cast iron retains its own charm. Robusta, heavy and practically indestructible, has a very particular way of behaving with heat. Who has had the opportunity to cook with one of these pans, know how much the difference can make in the final flavor. But precisely because of its nature, the maintenance of the cast iron pan It requires some attention. Some common gestures, apparently harmless, may irreparably ruin it. And it is here that you enter the kingdom of small secrets, those handed down between generations or discovered after expensive errors.
Despite what is believed, Clean a cast iron pan It does not necessarily mean avoiding water or treating it as a sacred object. Indeed, there is a balance between care and practicality which, once understood, changes everything.
What to do (and not to do) to correctly clean the cast iron pan
First of all, it is useful to dispel a myth: soap is not the enemy of cast iron, provided that it is used with common sense. Wash the pan with hot water and a small dose of delicate detergent, immediately after use, does not damage the layer of seasoningthat is, that oily film that makes the surface non -stick and protected. This layer is strengthened at each cooking, thanks to the fats that bind to the surface. But be careful: Using an abrasive sponge or the classic iron straw is one of the worst things that can be done.
When the spig is stubbornjust fill the pan still hot with a little hot water and let it rest for a few minutes. The heat will help to detach the most tenacious residues. Alternatively, a wooden or silicone spatula can remove the remains without scratching. Some also recommend using coarse salt as a natural abrasive: a simple make -up that works, but not to be used every day.
One of the most common mistakes is to leave the pan To soak too long. Even a few centimeters of water, if forgotten for hours, can do damage. Rust, in fact, is always lurking. Just as the thermal shock is: going from cold heat in a moment can cause invisible but irreversible cracks. And, speaking of invisible damage: never put it in dishwasher. Too aggressive detergents and prolonged humidity are a condemnation for cast iron.
How to dry it and protect it for years
Once washed, it is fundamental dry the cast iron pan immediately. Leaving it dripping on the rack is a mistake: better to pass it with a clean cloth and, if possible, to warm it a few minutes on the stove to eliminate any trace of humidity.
Here the real secret of the long life of the pan comes into play: Grease the surface with a drizzle of oil. When it is still hot, a kitchen paper bowl soaked in oil (seeds or olive) is enough to pass over the entire internal surface. This gesture, fast and simple, serves to reconstitute and strengthen the seasoning. It is not necessary to exaggerate: the important thing is to create a very thin layer that protects from contact with air and therefore from rust.
In some cases, if the pan is not used For a long time, It is advisable to stor in absorbent paper or in a breathable bag, just to absorb environmental humidity. Some place inside a small bag of rice or silica, as is done with leather shoes.
Maintenance of the cast iron pan: small gestures that make the difference
There is no need for special treatment every time, but constant and light care. After each use, washing, drying and oiling must become an automatic habit. In doing so, the pan will improve over time: the more it will be used, the more non -stick and reliable it will become. A well -kept cast iron pan can last decades, becoming a family object.
One might think that it is a useless effort, but those who have ever cooked a steak or a well -seasoned cast iron omelette know that the result has no comparison. No modern coating holds the comparison. Perhaps this is the charm of these tools: the idea that they improve with agejust like certain recipes or certain wines.
And in the end, this is precisely the beauty of cast iron: does not just cook. Tells a story. A story made of repeated gestures, small daily rituals and secrets handed down. A pan like this is not just an instrument: it is part of the kitchen, the house, of memory.
Those who are willing to take care of it, will receive a lot in return.
Photo © Stock.adobe
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