Cast iron restoration

I try to fry almost everything with fat, not sunflower

Tanya, do you sell fat or do you heat it yourself? I remember my grandmother in Crimea always used to drown lard, as she called it. I do not heat :(. Sometimes I fry in ghee, but mostly in sunflower oil.

[Bayka]

Bayka, and how much approximately does it grasp? It's just that on youtube, they usually apply several layers at once.
My bottom is rough, and the walls are smooth, in general I kind of "felt" a little that there might be something wrong with the walls. When applying oil, it was often such that some parts of the walls were not smeared, no matter how the oil kept on them, I do not know what this is connected with.

[Proxomotron]

Proxomotron, it's like paint, you can't apply the next layer until the previous one is dry. And the more layers, the longer it takes to dry. I kept the first layer of linseed oil for four hours, on the balcony, where there is a breeze. I don't remember exactly how many layers I applied (3 or 4), but in time it was two days. I picked the layers with my fingernail)). Keep the first three layers for a day, no less. Only now you have to rip it all off and start over. It would be better, of course, to throw a frying pan into the fire, this will be a super thing later.

[Bayka]

Bayka, And what will the fire give, can I just ignite it with salt?) My nail does not take a cover.

My bottom is rough, and the walls are smooth, in general I kind of "felt" a little that there might be something wrong with the walls.

did you cook in the oven?
And all the cast-iron dishes have a rougher bottom, and this is probably due to casting. But I think this is the way it should be, so that the bottom can hold the non-stick oil film more easily.
I have one small frying pan, so it generally does not become smoother over time, all rough. But it doesn't stick to it. She fried pancakes on it.

🔗
It is hard to see in the photo, but it is rough.

[Bayka]

Bayka, yes in the oven.

And what will the fire give, maybe just ignite it with salt?)

the fire will burn out all the layers, it will be naked, but black cast iron. It will be possible to reapply layers, with a shutter speed.
I don't know about salt. Smoke, probably, will be)) And whether such calcination will remove 7 layers ... I somehow ignited a new frying pan with salt a long time ago, I don’t know about new ones.
I then "cooked" my hefty 26 cm in soda and soap. Everything went super! From the inside, it worked out great. The recipe is as follows - pour a third of a pack of soda ash into a bowl of hot water (where the frying pan fits) and add the grated household. soap (or natural dishwashing detergent). Chemistry is not worth it, because cast iron is porous so that it does not absorb any rubbish. As the soda dissolves, put a frying pan in the basin and cook for an hour over low heat. I scrubbed a spatula over a frying pan in a basin - I watched the rags go away)). But that's me - it was interesting), you don't need to scrape anything. Then a frying pan under the tap and just wash it with a hard sponge and soap.

Good afternoon, bakers !!!!
The other day I got an old cast-iron little frying pan ... three days, a quarter of a can of amway and all the carbon deposits have been removed. One more day in citric acid and almost no rust. But we still need to acidify the frying pan ... a few days of commercials)))))
She didn’t want to wet it in vinegar, because there’s a baby in the house, and it’s unpleasant to smell it ourselves.
My question is in layers and oil. I plan to smear the layers with linseed oil. That each layer is desirable to dry for a day, for reliability, I realized (climbing also across the Internet). But I didn't understand what to do with the bottom of the pan.Coat it with oil as well ??? I have glass ceramics, won't this oil then somehow react with the stove and burn or spoil my stove ???

a quarter of a can of amway and all the carbon deposits removed

And what is Amway? And where can you buy it?

Gerda1, oil only inside the pan. As the non-stick treatment is not necessary on the outside.

Elena Bo, thank you. So I will, I'm afraid just that rust may go along the bottom. I have it too ... I will soak it again in the lemon

Lyi, an oven amway which. Amway is such a company. Google it, otherwise I don't know how to write about it correctly
I think in every city there are distributors of these products.

Rust is the oxidation of metal, and you are not even recommended to cook it with acid in cast iron with tomato paste and leave food in it for storage, due to the fact that acid is present in many vegetables that are added to dishes, do not leave cast iron dishes wet, wipe and dry it on low heat for a few seconds, so that the water evaporates from the pores of the cast iron and you will be happy.

amway for ovens which. Amway is such a company. Google it, otherwise I don't know how to write about it correctly

Thank you, now I will know what to look for for pans!

[selenа]

selenа, nothing funny ... the rust is gone completely

Vinegar is also acid, but in it, the metal perfectly gets rid of rust, which is what a bunch of articles in the open spaces say, and even in this topic

Then it is clear that you need to dry the pan, from which I will be happy

Tell me, please, I want to clean the frying pan in vinegar from rust. I can't find my notes. What is the proportion? do you need clean vinegar? will the essence work?

[foil]

foil, one vinegar will not be enough, or rather, rather weak. Essence is better, but it is worth diluting 1: 1, less water is possible.
Is it very rusty?

Elena, yes, strongly, the old frying pan was soaked with a cleaning tool for day 3, now it is all rusty. Thanks for the answer!

[Alim]

Alim, oh, I spoiled my goose-box (an alloy of aluminum and cast iron). it went with me strange divorces and the food began to taste bitter. had to be thrown out.

[Cast iron frying pan]

I read the whole topic, all the recommendations.

Cast iron frying pan Leonord
A new "... to wash or not wash, that is the question ..."

Here's what the packaging says:
All Leonord cast iron cookware is already at the factory - underwent primary heat treatment using sunflower oil... This is necessary to form a protective non-stick coating.
To maintain and enhance the results of cooking, the first few times - use foods with a high fat content, and do not use foods containing acids (tomatoes) and alkalis (beans).

Calcining, re
1. Clean the surface from grease and traces of corrosion. Rinse thoroughly in soapy water, wipe dry.
2. Dry the dishes without oil in a preheated oven for 20-30 minutes 100 * C. Cool (AIR COOLED only), lubricate with vegetable oil.
3. Place in oven for 1 hour 180-200 * C, then cool again (AIR COOLED only).
4. Wipe dry, grease with a thin layer of oil.

Rough to the touch, WITHOUT traces of any oil.
Unpack and cook right away?
Wash at least. How is it correct?

At least wash. How is it correct?

I would, according to my previous experience with cast iron, wash it without a detergent, pour in a sufficient layer of vegetable oil and heat it over medium heat, without bringing it to a haze, etc. , they must remain clean (with grease, but no blackness)

So?

- Wash with hot running water
- put on gas, evaporate water
- lubricate with oil (only inner surface)
- warm up over high heat with a smoke, until fumes oil burnout
- re-lubricate with oil, in a thin layer, with a paper towel
- warm up over medium heat
- Everything

- we are preparing

[Iskatel-X]

- warm up over high heat with a smoke, until the oil evaporates

noooooooooooo oil cannot evaporate, but only burn out with the formation of soot and other nasty things, Iskatel-Xsometimes it seems to me that you are a troll

["Dishes in cast iron for dummies"]

There is a wonderful book "Dishes in cast iron for dummies"
From the publisher
This book is an indispensable guide for anyone who wants to learn how to cook quickly and tasty in cast iron cookware. Tracy Barr, in a simple and fun way, introduces readers to recipes for a wide variety of dishes - from meat, fish, seafood and vegetables, as well as tortillas, cookies, pancakes, muffins, pies and much more. Gourmets will surely be delighted with recipes for unusual dishes from around the world.

In addition, the book is interesting and humorous. tells about cast iron cookware, its features, advantages and operation.

The book Dishes in cast iron for "dummies" will inspire not only beginners, but also experienced chefs, as well as those who like to cook in nature, for culinary feats.

🔗

[Tatyana]

Tatyana

in a simple and fun way introduces readers to recipes for a wide variety of dishes

I take recipes from our forum.
I need right frying pan run for the first time, the rest is clear.
Essence of the question:
believe what is written on the package

at the plant - underwent primary heat treatment using sunflower oil.

or not?

Rough to the touch, WITHOUT traces of any oil.

I can ignite, I would not want to smoke the kitchen once again. If the pan is already prepared.

Owners of Leonord - how did you launch it for the first time?

[Admin]

Admin, and a couple of pages from the book, could you put it out if you have it? it looks like she was practically removed from sales, and not leafing through dumb to order a pig in a poke.

Owners of Leonord - how did you launch it for the first time?

My pans were not processed. Everything was written in the instructions for the frying pan. I followed the instructions.
In your case, I would just boil the water. Possibly 2 times. Wiped dry and oiled.

[right]

I need right frying pan run for the first time, the rest is clear.

the book is interesting and humorous tells about cast iron cookware, its features, advantages and operation.

Tillotama
I think such a book can be downloaded from the Internet

[Elena Bo]

Elena Bo

In your case, I would just boil the water. Possibly 2 times. Wiped dry and oiled.

While I'm boiling, won't it rust right away from the water?

I boiled in Vok at launch, on the recommendation of the selling site.
The result was predictable (water + iron), but why not give it a try ...
Metal mesh in hand, rubbed off the rust, washed off, calcined.

[Iskatel-X]

Iskatel-X, one of the girls advised to simply fry the pancakes in a cast-iron pan (first course), I did so, threw out the first few pancakes (it also says on my pan that the Lodge pan passed the processing), everything is fine (I have two frying pans of this brand are pancake and large with sides), after cooking with a brush, I dry it on fire and grease it with rapeseed oil for storage (I specially bought a bottle).

[auntyirisha]

auntyirisha, Irin, "Lodge" will be cooler

[selenа]

selenа, Hope, and at the same time their price is quite affordable (the "coolest" ones I have made of cast iron "Skeppschult" 28cm is very rough, but does not stick to it, I can only lift it with two hands (I have it, poor thing, lived on the balcony for more than a year) until I realized what treasure I have), and enameled cast iron "Le Crezier" - I really regret that when I bought it, there was no high rim, a good frying pan. "Lodge" pancake pan is a wonderful pan, with it and with "Skeppschult" as they fly off Teflon. And the manufacturer "Lodge" recommends to lubricate their pans with rapeseed oil after washing and drying. I now have no Teflon pans at home

Ir, why did I go to watch your "Skeppschult", but my jaws were cramped by such beauty
Le Creuset is good too, but I love black cast iron

[Hope]

Hope, I have "Le Crezier" black, but they cover their cast iron (not at all thick, by the way) with thin enamel, so it does not require special care (washed and that's it)."Skeppschult" is very good, thick, but heavy (although I "twisted" pancakes on it with both hands). The Lodge is close to the Skeppschult in thickness.

[Admin]

Admin, I already rummaged everything yesterday
no

[Admin]

Admin, I already rummaged everything yesterday
no

Unfortunately, I do not have the opportunity to copy now.
And to sit and retype the text ...
There will be an opportunity, then I will copy it to the forum

[Admin]

Admin, if you have time, just insert a couple of photos of random pages of your choice. pliz.
of course you don't need to retype the text

Ok, but I don't promise quickly and right now - I took it as a keepsake

[Admin]

Admin, thanks, I'll wait

You probably won't be able to download the book, there is copyright protection. But it is quite possible to familiarize yourself with some of the pages, it is enough to drive a name into the Google search, for example, Dishes in cast iron for dummies
Hiccup not in all categories, namely in Books

Here are some examples of pages you can see there:

[Alex_Fil]

Alex_Fil, Thank you! found I study!

I was just here thinking, after cooking, how to properly wash a cast-iron grill? Wait until it cools completely or warm? It is clear that just hot water.
I just had an old cast-iron grill burst two weeks ago, he was about 8 years old, I bought a new Biol and I think now ...

There will be an opportunity, then I will copy it to the forum

I have also been looking for this book for a long time and without success; please tell me - maybe you have the opportunity to simply reshoot the spreads of this book on a smartphone and upload such an archive of images to a file hosting service, and I could perform further correct processing of all pages and converting to PDF - for people?

Cast Iron Cookware Restoration Care

Made the preparation of new pans with linseed oil according to the instructions. Three layers, no more time.
My lafhak: getting cast-iron pans out of a hot oven, it's tin, They also cling to the grate, and two at once ... The first time I heated it in the oven, then I decided on the stove, I have gas. Temperature 250-300 was maintained with a non-contact thermometer. Of course, the temperature is very walking from edge to edge, but you can get into the fork.