Svetlenki
Quote: Yuliya
no need to lubricate every time.

If even the most delicate semi-finished products do not stick to your pan for a hundred pounds (fish is a good indicator in this case), then you don't need to grease it. But after frying with acid, you still need to grease. You will see for yourself - after drying your pan should have a shine, well, certainly not dullness. If it is dull, it is better to play it safe and lubricate.

I built up the film (that is, I dried it, smeared it with oil, heated it to a haze, wiped it dry). I was not satisfied with the initial calcination.
Yuliya
Quote: Svetlenki

If even the most delicate semi-finished products do not stick to your pan for a hundred pounds (fish is a good indicator in this case), then you don't need to grease it. But after frying with acid, you still need to grease. You will see for yourself - after drying your pan should have a shine, well, certainly not dullness. If it is dull, it is better to play it safe and lubricate.

I built up the film (that is, I dried it, smeared it with oil, heated it to a haze, wiped it dry). I was not satisfied with the initial calcination.
Well, yes, I will look at the situation. Once dull, immediately oiled. And in the beginning, too, as you write, I will watch
Yuliya
Hey! It's me again with my cast iron. In short, I built 6 layers of linseed oil on it. Yesterday I cooked chicken with rice, like pilaf. Damn it burned, well, let's write it off on my skills and too tender chicken. I poured the burnt water onto the stove, the water began to heat up, began to lag behind better, scraped it off with an iron spoon, I don't have a special metal sponge. Dried on gas, smeared with a thin layer of rust. oil, warmed up to a light haze, began to remove the remaining oil boom with a towel, and on it a plaque of small black particles and the sides around the perimeter were slightly bare. Peeling nafig oil. Why? What does she want from me accursed?


[Patination and further use of uncoated pans
How to insert a photo?
sazalexter
Quote: Yuliya
the sides around the perimeter were slightly bare
Everything is in order, do not bother, a thicker layer of soot has formed on the sides, so it departs, the main thing is that everything is in order at the bottom.
Quote: Yuliya
Peeling nafig oil. Why?
As I understood, they did not burn it at the stake, there was still factory oil on the sides of the cast iron, so it will now climb in a place with a linen coating.
PS: And do not be afraid that you will have something to burn, cast iron is not a bullshit a little more butter, less fire and you will be happy. If it burns, soak and scrub
Scarecrow
Yuliya,

And do not abuse metal, wire wool. You just scratch off all the carbon deposits. A regular washcloth is enough for washing dishes, the hard side.
Yuliya
Quote: sazalexter
As I understand it, they did not burn it at the stake, there was still factory oil on the sides of the cast iron, so it will now climb in a place with a linen coating.
Burned at the stake.




Apparently the last layers were thick, so they got off. What to do now? Wash to stop getting dirty? Or to cook like that? Is it okay if we gorge ourselves on these grains of peeled butter?




Quote: Scarecrow
A regular washcloth is enough for washing dishes, the hard side.
And I scrubbed her with an iron darling spoon))) probably half of the soot has already been washed off😆 damn it, well, why should I burn it over it for the third time, perhaps with roasting and calcining?




And I also read somewhere that after applying the last layer of oil, it is necessary to let it harden for two or three weeks, and someone can write to work immediately. Who to believe?
sazalexter
Yuliya, Ideally, anneal and process a little two times, as in the last video in the topic
julia_bb
Quote: Yuliya
I bought a cast iron skillet with high sides.
Julia, what kind of frying pan? What brand?
Yuliya
Quote: sazalexter

Yuliya, Ideally, anneal and process a little two times, as in the last video in the topic
I did everything according to this video. She only applied six layers of oil, but the man said that you can as much as you want, but not less than three




Quote: julia_bb

Julia, what kind of frying pan? What brand?
the company is called, just do not laugh, "dobrynya", with ozone, Russian
Scarecrow
Yuliya,

Do not exaggerate anymore)). Partially there is a coating, just fry on it and it will fix and grow. I have brought the steel French to mind, now I just fry it and not wash it with detergents. I just rinse and dry well with hot water and the hard side of a washcloth. Everything.
Bijou
Here I am also against a lot of layers. The more there are, the higher the chance of failure. After all, each of them is a completely self-sufficient and finalized coating. It is enough to dry one of them as well as all the rest will go down the drain.

And yes, I'm in favor of letting the pan sit. Or at least not to cook watery foods in it for the first time, but only to fry something like pancakes, pies or pancakes. And do not wash, respectively, but wipe dry. I'm not sure about deep-frying, theoretically I can't simulate - won't the fresh oil carry the dried oil behind it?
Yuliya
I see, thanks girls)))
Ketsal
I'm fucked up, stop me. I went to the littech website, and there is a cast-iron duck with a lid in the shape of a duck .... I can't sleep and a frying pan for tapak with a screw press. Roca grabbed a dumpling maker
Svetlenki
Quote: Ketsal
Roca grabbed a dumpling maker

Cast iron ???
Ketsal
Svetlenki, yeah. This is a thrill, the legs are high, heavy, you can't push with a rolling pin, dumplings won't ride on the table with their belly, and it's heavy, you go to their website, look at the beauty
selenа
Ketsal, Ol, a freaky duck, but it weighs 19 kg and its volume is more than a bucket of 11 liters, I'm shocked, but you already have such a grill
Ketsal
selenа, of course not, but unearthly beauty and barbecues too. I am now frying and boiling everything in a cauldron, even eggplant caviar, it does not burn and does not spit. So I am carcassing the cabbage in the cauldron, it always ran out of the pan until it gets fried
Scarecrow
Ketsal,

Don't buy a rooster !!! It weighs like a cast-iron bridge, the casting is rough, not very much for me. Now it is worth rusting with me.

Yes, Light, they have a cast-iron dumpling maker.
Sedne
Scarecrow, Nata, and they have a double-sided pancake maker, don't you have one by chance? And then I wanted something And also a frying pan for the chicken tobacco. No such?
Svetlenki
Quote: Scarecrow
rough casting

Nata, and from here you can, please, in more detail. Skepp also has shagreen ... Or not "too"? Are they different and skepp is cooler? You bought some kind of grill from these littech-sheep, which was delivered to you on a pallet, was I not mistaken?
Ketsal
Scarecrow, ienno looking at the weight stopped
Scarecrow
Quote: Sedne

Scarecrow, Nata, and they have a double-sided pancake maker, don't you have one by chance? And then I wanted something And also a frying pan for the chicken tobacco. No such?

No, these are not. I still have a frying pan - a brazier))




Svetlenki,

Yes, Skepp is cooler. The coverage is different. It's kind of coarse, rough.
Wolverine
Girls, save me! They brought me the Lodge frying pans. Before ordering them, I carefully read what you write about them. And I studied this topic). Everything was clear. Now they are on the table, I'm afraid to approach them. I only had cast-iron biol and siton. And on these native surfaces .... beauty. What to do with them the first time? Precisely with these? The paper says: wash, spread with a thin layer of vegetable oil and put in the oven for an hour at 180, and leave in it until it cools completely. So to do it?
Cifra
Wolverine, try to first heat up for 5 minutes over medium heat and fry something in oil. Chances are that the factory processing will be enough for your eyes.
Wolverine
Thank you, I'll try a little one now!

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