Patination and further use of uncoated pans

Huge.

What is the diameter ???

[Svetlenki]

Svetlenki,

28 cm))

[Svetlenki]

Svetlenki,

28 cm))

Fuck, don't get up! I can barely move 20, it’s definitely better not to come across your arm

[Svetlenki]

Svetlenki,

Ninaja, a normal frying pan is so ... Good)).
I just pull it with my left hand, because I pour the dough with my right)).

Special soot is not needed there due to the coating. but it is not worth it to be completely zealous in washing it by all possible and impossible means.

Dilemma ... Either there is a coating and then you can wash it, or it will rust and then where is it, the coating?

Okay, we'll see. Moreover, the size is the same there, your favorite is 28 and 30 cm. I just can't pull it with one left.

[Bijou]

Bijou,

Rusting or stainless steel is not the only characteristic of a cast iron pan)). You're confusing the coating of cast iron with the coating of non-stick pans. The coating of cast iron protects against rust, it will not rust, but if you constantly rub it with detergents, it will weld the food, that is, it will stick. A quartz coating (quartz sand is baked into cast iron) still needs an oil film for non-stick properties. Its non-stick properties are higher than that of pure and uncoated cast iron, but not enough to put it on a par with Teflon. The more often you fry in this frying pan, the more the oil penetrates into the thickness of the quartz coating, the higher the non-stick properties. If you wash it in the PMM every time, you will degrease and wash out the fatty film. At the same time, it will not become rusty, but it will be a problem to fry on it normally. Will that suit you? At least I wrote it clearly?)))

I don’t wash any cast iron at all in the PMM. I even do not wash non-stick pans such as Teflon in the PMM. She even kills them. In PMM I wash the stainless steel perfectly. Cast iron any only by hand with hot water and then on the stove - to dry. There is only one rooster, which I wash with dishwashing detergent, because it is a rooster for stewing. Even if something sticks to it during pre-frying - do not care, it will "soak" during subsequent stewing.

Nata, tell me please, where can you find a cast iron pan for donuts?

[Ne_lipa]

Ne_lipa,

Is it cast iron? Of the cast iron I saw only Skeppschult. I also came across LeCruzet for some atomic money. Maybe somewhere get caught on sale, but ... Cast of the Soviet period on Avito come across) with hands, in short). Abroad (in foreign shops), you should rather look for it like a pan for donuts or a token maker.

[Svetlenki]

Svetlenki, Light, good evening! Did you bake pancakes on cast-iron babies?
What is the right price for them?
Such beautiful pancakes, donuts)

In general, I am a bastard from cast-iron dishes, with proper processing, everything turns out superb.
I want a cast-iron frying pan, yes, I saw Le Cruz in a couple of stores for big money
And the skeptic is where such a beast lives? In Moscow, where you can look (maybe I will when on business) ...

[Mark's mom]

Mark's mom,

yes, on babies. About the price you better julia_bb, Yulchik will tell you, she is closer to you and seems to have bought recently ... I bought for a long time, a couple of years ago

adequate

Well, eta, adequacy and we ... You somehow directly boldly said that

Thanks for the compliment to the pancakes! They are also delicious contagion

[periodic]

Will that suit you? At least I wrote it clearly?)))

Quite.)) Because I wrote:

and from time to time in the dishwasher you can.

Meaning precisely periodic washing followed by building up cleaner oil again.

I had a case with an aluminum frying pan. My own, with photos and my own impressions / conclusions.
There is an old grandmother's silumin frying pan in the house. Plump, shitty fried with oil on a gas stove - mainly pancakes and pancakes are cooked on it. And Bijusya began to notice that somehow those pancakes were being prepared in a wrong way. Like pancakes like pancakes, yeah I do not know how, but not so (c) on the verge of intuition. Well, you know how it happens when you suddenly catch yourself that your usual sensations have changed?

I pour the dough, and it behaves almost like on Teflon, without its active trademark "pshshshsh!" No, well, not quite like on Teflon, of course, but it is clearly moving in that direction. Whereas stainless steel sounds the same dough as it should.

I began to ponder what the hell it was before it was okay !!
And it did. The scab has grown too thick! Just as Teflon is a film that slows down the instant heating of the dough, so a thick oil film began to do the same. And what's the point to me then in a hot frying pan? That's right, no. ((

I asked my husband and he once again cleaned up this frying pan for me. Now pancakes speak to me in the right voice, and I have vowed to grow age-old layers in a good frying pan.

Did I make it clear?
I still try not to wash either silumin or aluminum in a dish, and I was inspired about coated cast iron.

Lena, wait, Timkina will come and give the cover to the staub ... MAT

Oops ... I almost missed it! But my liver senses that it's time to tie up with dreams - to someone, and I believe clever Timkina. If it's bullshit, then you have to agree. Although not obscene.

adequacy and we ...

Sveta, I asked about the price to know the minimum))))
And so yes ... I'm already in my dreams for two baking - frying

The scab has grown too thick!

I also heard this about aluminum / silumin pans.

My own, with photos and my own impressions / conclusions.

And bring here? For posterity, so to speak

I already dream for two baking - frying

This, of course, depends on the number of people in the family. I have three muzhik-foreheads and the fourth is growing ... In one frying pan for all of them, I would fry pancakes until lunchtime. So I have two just right

And so, most of all I use them for - pancakes, scrambled eggs for 2 eggs, omelets for 1 egg with fillings and heating spices dry or with butter

I also heard this about aluminum / silumin pans.

Do you think it happens differently on cast iron? And why? Cast iron is inferior to aluminum in terms of thermal conductivity and heat capacity, as far as I understand.

And bring here? For posterity, so to speak

Duc retold the same already!

Do you think it happens differently on cast iron?

And I don’t know. I’m just frying it and haven’t fried it on such a scab yet ... I wanted to say that it will most likely fall off on cast irons, but I remember that my grandmother had a silumin frying pan, so the scab from the sides seemed to fall off too .. But the bottom was always shiny. Outside and on the sides - there was a black coating and scab, and the bottom inside - shone ... Apparently our grandmothers knew which pan how to look after ...

Duc retold the same already!

Well, I also mentioned the pictures, so I stuck

Apparently our grandmothers knew which pan how to care for ...

I doubt it very much. Because I remember how mine sent me to the river to clean fried pans with sand. Equally, that cast iron, that aluminum. ((

There are photos only already peeled off. ((Alas, there were no pancakes with a burnt one - somehow too spontaneously I took offense at her "incorrectness" and my husband managed to peel off too quickly.

1) An old woman skinned with a grinder.
2-3) Trial pancakes almost untreated.I just washed, heated, splashed butter, put the dough.
4) The first pancakes after cleaning. Here I already seemed to have missed once or twice with a brush with oil and "dried" on gas.
5) Pancakes on a stainless steel on an induction hob.
6) Pancakes with cast iron on an ordinary electric stove (not at my place).

Eh, Lenok, I envy you - how masterly you handle both stainless steel and aluminum - the pancakes are great on both frying pan. I'm not good friends with a stainless steel - I sent my Le Cruet to the garage for now, maybe I'll get it later

Thanks for the photo! From now it is clearly in the subject, to what state it is necessary to clean aluminum!

Pancakes - feast for the eyes!

Girls, I came to the conclusion / made a discovery for myself that a thin omelet on cast iron is better obtained with the addition of just water and not milk. Firstly, the bottom does not burn, does not stick, it folds perfectly into a crescent. Secondly, my husband and I liked the taste even better

[Mark's mom]

Mark's mom, I recently bought a small Lodge, diameter 16cm, price within 1000-1200r

[3:40]

From now it is clearly in the subject, to what state it is necessary to clean aluminum!

Do you think? * doubts * Here, as it were, I finally don't consider myself an example to follow, because normal housewives of this kind of pollution are simply boiled in an alkaline solution with soda, washing powder and office glue, and only Bijusa found it easier to strain her husband with a grinder.

Girls, I came to the conclusion / made a discovery for myself that a thin omelet on cast iron is better obtained with the addition of just water and not milk. Firstly, the bottom does not burn, does not stick, it folds perfectly into a crescent. Secondly, my husband and I liked the taste even better

Even I was so surprised that I even went to revise the classics.
Did you need milk in an omelet?

Here is the same filth! I specially took the link from the right moment of collecting the omelet, and threw the forum to the beginning. ((((
3:40 time in the video.

[Bijou]

Even I was so surprised that I even went over to the classics.
Did you need milk in an omelet?

Bijou, Len, so some stereotypes have been going on since childhood, including this one - an omelet with milk is tastier, more satisfying ... So I go for a long time to the perfect omelet ... It turns out it's not so easy ... But it's almost arrived

Here is the same filth! I specially took the link from the right moment of collecting the omelet, and threw the forum to the beginning. ((((
3:40 time in the video.

And don't try. The chief said long ago that it was impossible. There was this question already - how to make it start from a certain time ...

[Svetlenki]

Svetlenki, Svetaand why Le Crezier in the garage? A good frying pan. I also cook an omelet, not an omelet, like mom, with milk and flour even) I don't look like pancakes)

[Bijou]

and why Le crezier in the garage

but because it is a stainless steel ... And I am a bad friend with a stainless steel - I have everything to burn on it or stick to it, and Bijou, Lena current bastard, but how to cook on them does not chew for krivoruk

It turns out it's not that easy ..

Come on.)) It turns out that I myself have understood this truth not so long ago. But we generally don't accept omelets.
By the way, about the pans. I found a photo of the first experience of the "correct" omelet. Well, on what, one wonders, will Bijou learn? That's right, on a trouble-free Gourmet. The photo is signed by "omelet_gourman", in the topic with the discussion it is said that I blushed him while I tried to roll it up on a stainless steel with one "professional" movement, and he resisted. But I almost beat him!
But inside everything is as it should, "a runny nose is established."

[julia_bb]

julia_bb, Julia, thank you!

[Bijou]

It turns out that I myself not so long ago realized this truth.

Well that's it !!! They say they came out of the underground ... Yes, when I watched the PROF master and saw the first task omelet in the qualifying round ... Prifigela ... And then I realized that it was not so simple ... And I began to study ... Julie Childs, of course, was the first person I saw, for she is brilliant in her simplicity ...

Anyway, here's my omelet ... Green onions - cheddar cheese ... And nothing else ...Chugunina Lodge is bigger than babies (I have already forgotten the diameter) ... Water, without milk ... Yummy ...

Bijou, Lena, can you throw links here, how to rip off old plaque from pans with that adTskoy mixture of glue and what else is there? She works? Us Chucha Doesn't rub your ears for amateur performance?

So what about the stainless steel? Isn't it patinated? Do you need to fry there somehow? Poke your nose at me so that it doesn't stick (both me and the frying pan ... more precisely, it didn't stick to the frying pan ...) !!!

It turns out that I myself not so long ago realized this truth.

Yes, when I watched the PROF master and saw the first task omelet in the qualifying round ... Prifigela ... And then I realized that it turns out to be not so simple

But I didn't know at all ... Thank you, enlightened, girls

But I didn't know at all ... Thank you, enlightened, girls

Go for it, buddy! Small lodge to help you! It also turns out very tasty for one egg, but this is too "boutique" option for my family

By the way, on a Frenchwoman (the code name of the frying pan that Schochelka patinated at the very beginning) today she was frying tofu in starch breading ... There was half a centimeter of oil, but in two passes - the tofu was in two frying pans ... All chiki-bunches! Nothing stuck! And each cube had to be turned over five times

[Sveta]

Sveta, but, of course, I have enameled cast iron, I like it.

While the ordered new skeptic is not being taken, I took out the old one, since Shrovetide. The frying pan lay idle for several months, wiped out after the past pancakes. The first ten pancakes oiled the pan with oil, then stopped - apparently, all the cast iron was warmed up.

An old duck and bakeware fell to me.
Can they be patinated? or not worth it?

[OlgaGera]

OlgaGera,

You at least write down what they are and whether there is a coating (old ducklings are often doused in enamel).

[Nata]

Nata, without cover.
The duck is old. And the forms are new. Such heavy aluminum

[OlgaGera]

OlgaGera,

The enamel is not specially patinated. When ignited, it can simply fall off (crack). Over time, it is saturated with fat and increases its non-stick properties. it is better not to use degreasing agents when washing. Just hot water.

at least write

Lucci show)
We are also interested

I will ask here, if not here, please send in the right direction: there are two new forms of BIOL for Easter cakes.
On the nose - Easter. Besides what to wash with detergent and dry, do they need to be calcined in some other way with oil?
Or will you have to cover it with paper?
I ask for help from the club of experts)))

I'll wait and listen. I also brought new biolovskie. I was planning a universal grease from Luda Marianna Aga, without annealing ...

Svetik, I have it in my bookmarks for a long time, but, due to the lack of ghee and lecithin, I never made it.

Kukmarovskie L7 and round - the first pierced with oil, the second no - I did not notice the difference. On Sunday they baked bread in them. I grease with oil, dust with flour, shake out the excess flour. Feels like super-bread pops out like from Gordievsky. After slimy bulls like a Mercedes

[eye]

due to the lack of ghee and lecithin

eye, Tanyush, I ordered lecithin with a specialist, and I made butter on vegetable By the way, I made this lubricant for bread forms L7, L10, and they are also made of aluminum without a non-stick coating. Works great.

Vegetable is even better. Because ghee in the fridge then becomes a stake. taking a portion for spreading is not so easy. But with a vegetable one - it retains absolute elasticity, even in a cold form, at least in some form.

Natus, then wash, dry, spread with a mixture of butter and flour (258 to 90) and truncated ???

[eye]

eye,

And sho is 258 to 90? I'm stupidly dumb ...

I would just wash it with oil and spread it with baking paper (bottom circle and tape on the sides). Reluctance to plunge into the cake and then persistently scrape it off.

[Scarecrow]

Scarecrow, butter - 258 g, flour-90 (prescription).

I would just wash it with oil and spread it with baking paper (bottom circle and tape on the sides). Reluctance to plunge into the cake and then persistently scrape it off.

wow, and I'm about the same ...
hyrasho, let's start squats ...)))

Girls, tell me, please. I bought a small cast iron saucepan. Not at all branded. Both inside and out so black and rough. I washed it, boiled it, several rusty spots appeared on the bottom at once. Now I put the empty one on the oven to ignite. Then I'll wash it and fire it with salt. After that, should it be washed or oil it immediately? After that, ignite again?
Probably, somewhere in the topic it is all there, but I have not read it completely yet.

I washed it, boiled it, several rusty spots appeared on the bottom at once.

This is normal. Cast iron without oil film reacts very quickly to water - it rusts. Why do you ignite it again without oil? Are you afraid that there is such a large layer of all sorts of bugs from production?

I would have ignited it with oil so that a film would form. Apply oil without puddles, ignite it - remove the residue with a paper towel. Just do not forget to put on an oven mitt so as not to burn yourself.

The fact that it is rough is good. Skeppschult is rough too. At first it strained, but now I love it tenderly. I don’t know what this roughness does, but it works great.

[Svetlenki]

Svetlenki, Sveta, yes, when it boiled, it was just greasy water and it stinks of machine oil. Now you can see how the color changes, at the bottom it is more matte, and on top you can see oil stripes.
That is, you do not need to ignite with salt? Just grease with oil?

and from above you can see oil streaks.

Where is on top, on the sides? Are these remnants of factory grease? Maybe they can be removed with a metal brush?

That is, you do not need to ignite with salt?

I have not calcined with salt, but calcining with salt, judging by the reviews, has a positive effect on the operation of cast iron and aluminum pans / saucepans / pots.

After the salt, it will be necessary to ignite it with oil to create an oil film on the saucepan. Remove residual oil

And when you start to use it, washed it without detergent, dried it, applied oil, removed the residue with a paper towel. If they wanted it, they ignited it with oil, I ignite it every other time, because the film is normal in my pans.

.

[Sibiryachka]

I think so. It becomes less and less.

Of course, you must get rid of it.

That is, ignite with salt and immediately grease with oil, without washing after salt.

Ignite with salt (it seems to me that salt is also an absorbent here), wash, grease with oil in a thin layer without puddles, ignite, remove the remaining oil. Only I calcined with biol oil for about 30-40 minutes ... It will smoke - burn and form a film

Sibiryachka, Natasha, I have been confusingly explaining since morning today. Write if something is not clear