Patination and further use of uncoated pans

[Svetlenki]

I was knocked out by one wonderful person named Sveta, and by nickname Svetlenki - again to return to attempts to pile something on their steel frying pan of the French company de Buyer. Once I bought it, being led by the fact that many professionals love steel, dig deeper with it and left it. Somehow, the excitement in working with her did not happen, and for a long time I was too lazy to deal with her. Therefore, forgotten and abandoned lay in the pantry, despite the very decent cost. But again we were talking about these pans, about attempts to move away from using Teflons, about alternatives to coated pans. It turned out that we have several basic options: cast iron, aluminum, steel, stainless steel. Everything has its pros and cons, I have used everything except ... ordinary steel. It is not as simple as it seems. It is unrealistic to use it right off the bat, the frying pan requires preparation, but then they promise mountains of gold in terms of frying: the pan has excellent thermal conductivity, sufficient thermal inertia and heat capacity, but is not as inert as cast iron, which heats up for a very long time and cools down just as long ... It's like something in between aluminum and cast iron. The steel in my frying pan is powerful, thick, the frying pan is very heavy, a little lighter than cast iron. Therefore, having received a magic kick from Sveta, I nevertheless decided to deal with this issue again.

Patination is the creation of a resistant film that protects an object from the effects of external conditions. Patina generally refers to the pre-metal of copper or copper alloys, but the "frying" of pans has also come to be called patinating. Flaxseed oil is used as standard, but I did without it simply because it was not there. So, what came out of this venture.

Steel frying pan of Mineral B series. It is NOT STAINLESS steel. The frying pan rusts and oxidizes instantly without special preparation. Mine was washed and calcined according to the manufacturer's instructions, covered with a thin film of oil, and after that it was stored in the pantry for a very long time. In this regard, I pulled it out like this:



This is after the first calcination, rest until it cools down and again on the oven. The stove was really hot.



The pan had to be turned over, since the high sides are not as actively "fried" as the bottom. This is already 2 calcinations.



This is after 5 calcinations on the oven:





The frying pan really began to have non-stick properties, although not absolutely perfect, of course, this is not Teflon. But initially it was simply completely unrealistic to fry something on it - it stuck to death. This patina, with natural and systematic use, is formed for about six months, if my memory serves me. This frying allows you not to suffer for six months before you can fry normally. Caring for it is similar to caring for cast iron: no degreasing agents. Only hot water, a cloth and oil. After washing, it is advisable to quickly dry it on a stove and grease with a film of oil. I am planning to drive pancakes on it now. This is a classic oil frying that will further build and harden the coating.

Suddenly, this experience will be interesting to someone.
Here the whole process is clearly shown in the video:

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I posted only my experience on a steel frying pan. But there is also cast iron, aluminum, stainless steel, which are also being prepared for use. And this can also be discussed.

[Nata]

NataIt's great that you decided to open the patinating topic! We will share and exchange experiences.

I'm waiting for my frying pan and I'll follow you ... I don't have such an oven. BBQ / BBQ only. Therefore, the video in your story is just my version!

Tell me, please, did your pen behave normally? Is the handle coating on your frying pan foamed?

[Svetlenki]

Svetlenki,

The handle is covered with some kind of "paint". But this is not paint, it is just a thick layer of coating. At the very end, there is already a small chip - it can be seen that the coating is thick. Nothing happened to him during processing. Only around the handle it "baked" worse, because it probably draws off some of the heat. In short, it cools.

Well, I didn’t manage to do it as a daughter in the video. I do not know why. Maybe she didn't hold it? Or is his frying pan thinner than mine?

Thanks for the idea! And I have an aluminum frying pan standing idle. I wonder if you can do this with her?

[liyashik]

liyashik,

And it seems to me that aluminum can "lead". Not exactly in the know)).

When I roasted a new frying pan (the same de Bayer), my oil burst out (on an induction hob!)
Played a couple of times and also zapulnula in the far corner. Too many body movements.
Well, it's nafik for now. I love Teflon!
Although I use pancake pans for their intended purpose, a couple of times a year, two debayers, I love them.

[Twig]

Twig,

Didn't you pour a lot of oil? They must wipe it off, leaving only a film, not puddles. Otherwise, it can really catch on fire.

[liyashik]

Well, I didn’t manage to do it as a daughter in the video. I do not know why. Maybe she didn't hold it? Or is his frying pan thinner than mine?

I think it's all about the oil. It gives a different color ... What kind of oil did you use?

And I have an aluminum frying pan standing idle. I wonder if you can do this with her?

liyashik, Leah, I think that Chuchelka is right, he can lead. It is necessary to investigate this issue, but I read the recommendations of the manufacturers that it is necessary to pour oil and salt and do some manipulations on the stove - like bring it to very hot, then reduce the heat and keep it for a couple of hours? ... But I could be wrong

It sticks to my luminescent if I heat it up badly ... And in general it would be nice to be patinated too ...

Who has a successful experience, can they share it?

And now I will change the name of the topic so that we can discuss all sorts of uncoated pans, and not just steel.

Here the whole process is clearly shown in the video:

And what kind of bacon he got at the exit mmmmmmm ... For the sake of such bacon, even I am capable of a lot, and my men are straight even don't know

Here I know how to prepare cast iron, I have done it many times, I have a bulk of cast iron. But with aluminum, I'm somehow not very good in terms of frying. On me, the same indelible layer is gradually formed on it as on steel, but it is rather sticky. But without carbon deposits, it was the perfect non-stick frying pan. Strange ...

On me, the same indelible layer is gradually formed on it as on steel, but it is rather sticky.

In-in ... The same story. Need to study

Exactly. And this stickiness annoys me. I immediately want to remove the frying pan, after which everything sticks again. Therefore, I have it lying idle. And pans with all sorts of coatings are insanely expensive and sooner or later become unusable, even with my careful attitude !!!

I will subscribe. I read from the bushes ... interesting

I also have such a frying pan in my store, to which everything sticks, although the composition is unknown. I also want to take part in your experiments, although I live in an apartment, but I have linseed oil.

Today I fried pancakes on it. Thin large. All OK. When it was in its original form, it would definitely be unreal from the word at all. I lubricated with oil (I did not pour it, but with a brush).

[cast iron]

It turned out that we have several main options: cast iron, aluminum, steel, stainless steel. Everything has its pros and cons I used everything

Listen, Natus, and you don't have, by any chance, cast-iron cookware with glass-ceramic coating?

I'll beat her someday!

... or I'll drive it in

[Elena Tim]

Elena Tim,

No, I don't like these covers. Nice, does not rust - yes. But, damn it, this coating behaves like ordinary cast iron. Figs there are non-stick properties. They, too, only appear with time during prolonged and repeated cooking in oil (the coating is "impregnated" with this oil). Like a steel frying pan. And it turns out that it is bare cast iron, which is not naked. But covered with figs, you ignite or patinate - everything will crack.

[Elena Tim]

cast iron cookware with glass-ceramic coating?

What kind of beast is this? Le cruzet (t) makes with enamel. Just for cooking acidic foods. Elena Timyou don't have enamel, right?

Nataaaaa !!! What kind of oil patinatedaaaaa?

Figs there are non-stick properties.

And they are not promised. It's just, like, such pans do not require special care, they say, they do not rust. Yes, it would be better if they rusted, yo-mayo! I already greased it with oil and "baked" it in the oven for several hours ... Yes, it helps, but not much. And the resulting layer, this so-called "non-stick" - finally some kind of strange: sticky and rolls into pellets, dragging behind a sponge.
Damn, Natasha, I like this grill pan of mine so much, I can't convey those, but she, filthy, sometimes tightly fry food to herself.
Here I sit thinking, why can we suffer, fearing to damage the glass ceramics, just tap on it and calcify it humanly, like any other cast iron - with salt or oil? ...
Oh, not in the sense of "hitting and igniting the whole thing," but in the sense of not ruining the glass.

What kind of beast is this? Le cruzet (t) makes with enamel. Just for cooking acidic foods.

Yes, I have this one ... how is it ... I'll go to the bastard ... grill pan Staub (trits on trits), be it wrong!

[Svetlenki]

Svetlenki,

Yes, the usual refined sunflower. And I didn't bathe)).



Here, look, girls: I fried pancakes. It seems to me that driving her with pancakes after creating a coating is the very thing: greasing with oil, frying, again greasing-frying. Nothing sticks, comrades! Here's a visual demonstration. Do not judge the current strictly, I worked with one hand, kept my phone in the second while shooting)):

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Class!

I have this Bodum oil brush:



Cost dofiga, but convenient - horror. I pour a little oil into it to lubricate something. In a jar and stored. Little by little, because then crumbs get into the oil, etc. When it is not enough, it was quickly spent, I washed the jar and poured a new, clean one. With the help of this brush of butter on all the pancakes (a decent stack of large ones in diameter) it takes me, probably a couple of tablespoons maximum.

[Nata]

Len, I quickly looked at the official website of the staub ... they don't talk about the coating ... In the video, some mentioned enamel ...

It is necessary to warm it up in a cunning way. Have you tried that?



Nata, the frying pan is beautiful! And what a great balancing act! Straight super

they don't talk about coverage

Light, in my book it says that the pan is covered with glass enamel (I don't remember exactly what this coating is called, but it's too lazy to look for a book, but that's for sure something related to glass). I warmed up the frying pan, too, first over low heat, then over high heat, though I don’t remember doing it for so long. Need to try. Perhaps the times when everything worked out great for me, I warmed it up as expected.

Perhaps the times when everything worked out great for me, I warmed it up as expected.

It's not easy with these pans. They are obstinate ... But what a result! While I was watching a video about a staub grill, how they fry steaks, all saliva came out straight. They say there is no cooler piggun staub

Yes, the result is really crazy, there is no other word for it. Okay, I'll tame it.

[Svetlenki]

Svetlenki,

I like Skeppschult better.Although there is no direct fundamental difference, in my opinion. Good cast iron is cast iron)). High-quality firms have excellent casting quality, of course. I have a Lodge, and Staub, and Skeppschult, and I don’t remember anything else myself))). Most of all Skeppschult exactly.

I have a Lodge, and Staub, and Skeppschult, and I don’t remember anything else myself))).

And I have BIOL. I bought it, they are not expensive yet, as they are trying to enter the European market. I like it so far, but they are clearly lighter than the lodge and le cruzeta

Lodge is VERY bribed by the fact that it is already polished.

Skeppschult ... I'll joke about the brand.

Although there is no direct fundamental difference, in my opinion.

It also seems to me that this is already a war of marketers-advertisers, who will conduct a cooler campaign of the brand ... But staub ... How they pack it ... Incredible aesthetic pleasure only from opening the box

Damn ... flood ... sorry



And mine came - I'll do it on the weekend.

Skeppschult ... I'll joke about the brand.

Skeppshult. Swedes. Look, suddenly you like it. This is their frying pan:



This is also theirs:




I also have it for pancakes (28 cm is fucking, I love her !!) and ... I’m already confused, I have a lot of them. I generally have cast iron dofiga)).

Nothing flood. Here we are talking about preparing and working with pans without a non-stick coating. All of my cast iron works perfectly. The egg pan works great, nothing sticks. To the donut shop too.

All of my cast iron works perfectly.

Share your experience, please, how I patinated. I need to polish the last cast iron. I will do it together with metal.

[Svetlenki]

Svetlenki,

Sveta, she didn’t do anything special with the Swedes: I washed it with hot water and detergent (new) to remove the residues of any technical oils / traces, ignited it so that it smoked and smoked directly (everything burns out). And here I paint such a hot one with a brush with vegetable oil and let it cool. You can repeat it one more time. Then before each use - spread with vegetable oil. And, of course, do not wash with detergents, only hot water. If something is welded, soak and wash with boiling water. After washing, be sure to put on the stove, heat until the water has completely evaporated, anoint with a thin layer with a brush. Everything for storage. After these repeated operations (frying, rinsing, greasing) everything gets better and better. Nothing sticks to the pans for a long time.

What an interesting topic! I also have a Biol pot. We took it to the country house, it stands in the oven and periodically rusts. It will be necessary to patinate it, taking into account all the recommendations.

[Nata]

Nata, I will take into account the cast iron. Thank you.

Listen, but if we go back to the Swedish-French-BIOL about the cast iron. Well, it turns out that BIOL makes it more porous, lighter in weight, but, in your opinion, how will this affect the work of the frying pan for cooking, what do you think? Will a lighter skillet keep heat worse?

Skeppshult. Swedes. Look, suddenly you like it. This is their frying pan:

Liked everything !!! They are so themed. And I love it so much for the great result! Oh ... we will fill up the house with pigguns

And yes ... I also urgently need such a brush in a jar - it’s convenient!

[Svetlenki]

Svetlenki,

In theory, yes. In a sense, if it is lighter, then the density of the alloy is lower, the characteristics will appear worse. Or the execution of the frying pan itself is "lighter", that is, a thinner frying pan, for example. But. It is unlikely that you will even notice it in operation. It seems to me. However, I never had Biol. I argue hypothetically perfectly.

[Nata]

Nata, could you try on the bottom of the fried egg pan? I have a circle of 19 cm. It is no longer possible. In the description they write 20 cm. Is there really 20?

[Svetlenki]

Svetlenki,

Which is the circle at the bottom for you? From above it is square))). Shcha!

The disc at the bottom (round) is exactly 19 cm.

And yes ... I also urgently need such a brush in a jar - it's convenient, how!

Damn, too, or what, want to?
And most importantly - it was not necessary! I ran past a hundred times! And as Sveta was impatient, so I got it straight.
Well, defky!

[Elena Tim]

Elena Tim,

Len, that's something, and I recommend it from the bottom of my heart. As a container for coating with an egg / lion and all that - it didn't work for me. I have just oil. it is often needed somewhere: under pancakes, a frying pan, a baking sheet, a form, pies, manti, smear, etc. And butter is butter: make a brush, a bowl, then pour out the rest of the oil (and where to put them ?? turn it over with this bowl and brush). Personally, I think buy a second glass because I'm afraid to crash ...

The disc at the bottom (round) is exactly 19 cm.

Urrraaa !!! I will order one more cast iron. Pancake! We must stop! But I can imagine what kind of eggs it turns out there!

And you need a brush with a jar specifically for pans. I don't need her for anything else, I think

Personally, I think buy a second glass because I'm afraid to crash ...

Okay, okay, already put it in the basket

[Svetlenki]

Svetlenki,

About the egg)):





PS: this is not 2 eggs - they will not fit into the recess. These are two-yolk eggs.

I found my own frying pan for pancakes (in the sense, my photo is old):


By the way, I spent a long time explaining to my husband's son that the pancake pan should not be washed with detergents. He thrashed his eyes at me: well, how is it, she will be dirty !! That is, without some kind of faerie for him - dirty!)) Then he got used to it. In their family, he is a pancake specialist and gradually came to this. I bought a cast-iron frying pan, prepared it as I taught and calmed down: he does not scrub it with degreasing compounds. Such a frying pan will only get better over the years. And it's sooooo cool to grease such a frying pan with a piece of bacon when frying. Lard lays down better than butter. But it does not polymerize during the frying process like a vegetable.

[Nata]

Nata, temptress!

The color of the lace on the pancakes is perfect! Cool frying pan! Great choice! My kids are ready to eat pancakes for breakfast every day.

[Svetlenki]

Svetlenki,

Well, if for eggs and pancakes, frying pans are more like pampering, then for pancakes cast-iron is a must have, you know yourself. On it, and pancakes will be fried, and even cutlets)).



About cast iron with colored enamel:

"Disadvantages of ceramic-coated cast iron pans:
It can be said that the combination of a ceramic coating and a cast iron frying pan material is somewhat redundant. If the weak thermal conductivity of ceramics can be compensated for by the high thermal conductivity of aluminum, then in this case, a cast-iron frying pan with a ceramic coating transfers heat poorly, and a fried crust in the dish being cooked is unlikely to be obtained. Therefore, stews are more likely to turn out better than fried ones.

At the same time, if the ceramic coating fails a couple of years after the warranty, nothing bad will happen, since cast iron itself has good non-stick properties. But food can be left in a frying pan overnight without fear that the dish will darken or smell of metal. After warming up, the cooked will again radiate a delicious aroma. "



I also found interesting things on one of the forums.
I searched for the keywords "cast iron anting". Although there is confusion with these terms in relation to cast iron, this is a specific glass-ceramic coating that Lena was talking about, apparently. There is poured enamel (usually colored, smooth and glossy), there is a glass-ceramic coating (this is sintered quartz sand and forms a strong layer on cast iron) and there is factory calcination and the creation of an oil film and imparting non-stick properties (this, by the way, is the closest technology to anticaking) , but the term is usually used for some reason precisely to create a glass-ceramic coating on cast iron). Factory calcination requires periodic renewal, since it is completely violated by the operating conditions, the dishes rusts).

"*** A year ago I was presented with a French cast iron frying pan. I don’t remember the company now, but there is nowhere to look (a frying pan in another apartment).In principle, it is available in Domino stores and other large household goods stores (I saw it at Gorbushka as well). It costs from 1.5 thousand rubles to 2.5 thousand. Her handle is made of natural wood. At first I was rather skeptical about it - on top of the cast iron it is covered with a layer of enamel, both inside and outside. I think that these "bourgeois" have nothing more to do than cover such luxurious cast iron with some kind of crappy enamel. But it turned out that taking care of these dishes is a sheer pleasure. Washing is very easy. Its only drawback is that its diameter is such that you cannot pick up a cover. In principle, it is not suitable for extinguishing. But it’s too painful to do everything in it. True, it is a little heavy, but it can be used instead of dumbbells and strength machines. So all the benefits are there. ***

*** Pour iron is enamelled, that's right. Good for any goose ducklings, although these artifacts somehow went out of popularity. I inherited an enameled cast-iron 3-liter pan - I did not find a particularly successful use for it, except for stewing, but sour cream-flour sauces tend to stick to the enamel. However, it is considered more hygienic than black cast iron, which is not washed. Not only does the sink cause immediate burning, the cast iron also rusts, don't forget.
Pick iron is the best non-stick coating. During casting, the flask is sprinkled with quartz sand (there are also more technological methods), which forms a thin (up to 1 mm) and very strong glass film on the cast iron surface, cast iron grains are mixed with grains of refractory sand. I'm not a metallurgist, so I can't explain it better. Such a film is very heat-resistant and practically indestructible, much better and stronger than enamel. Highly appreciated by VAS Le Creuset (I am also entirely in favor) and other firms such as Lodge Logic are now producing so-called. seasoned cast iron, i.e. pre-calcined with oil at a very high temperature in the factory, when the oil forms a very persistent film on the surface. Le Creuset, by the way, loves to enamel cast iron on the outside - well, this is definitely for beauty and in order to wash it more often it was necessary.
Ant dishes rarely come across - I rummage at my leisure and report the results. ***

*** I got a little confused with the terms and I'm afraid to confuse you. The term "anting" applies, of course, primarily to pottery and bricks.
However, I did not find a suitable term for English "seasoned" and used the name from "another opera". However, the process is similar - the vessel, in our case cast iron, is covered with a special mixture and fired at a high temperature, which forms a hard-to-break film on the surface.
Home primary calcination of cast-iron dishes with vegetable oil for 4-5 hours, as in theory it should, and its slow cooling, does not give such a stable result - the film breaks down faster, not only in the case of washing, but also under the action of acids - for example, when stewing tomatoes.
So the cast iron, of course, is not etched, but I don’t know how to say for sure. But such a non-stick coating has nothing to do with DuPont-Teflons, it is a completely different process. ***
-------------
That is, what the author calls poured cast iron is that white enamel to which everything burns, and what he calls "etched" cast iron in quotation marks (because in fact, just etched cast iron is ordinary, calcined in the factory conditions, cast iron, which becomes black from this, but over time still tends to rust and requires periodic renewal of the etched layer), in fact, there is glass enamel - a layer of quartz fused into the cast iron. Such cast iron does not rust and is easier to care for.
In the very first post, I already gave links to pages about such coverage from Le Creuset and Staub, but if it is difficult to read there, then you can copy here too:

*** This grill pan retains all the advantages of a traditional cast iron pan - ideal for searing, frying and braising - but does not require occasional roasting with oil and does not rust from time to time.Le Creuset cast iron cookware is covered with easy-to-clean enamel, which protects the cookware from rust, and also resists scratches and chips. Cast iron absorbs, transfers and retains heat evenly, so food cooks equally well over the entire surface of the pan. ***

*** Cast iron cookware of the French company Staub is highly respected. Staub cast iron cookware is additionally covered with several layers of enamel. [...] for the interior, matte black enamel is used, which allows the use of these dishes without preparation.
Staub enamel coating does not oxidize during cooking.
With prolonged use, Staub cookware acquires special properties. When cooking oil, it penetrates deeply into the pores of the enamel coating, which gives additional non-stick properties. The more often you use the Staub pan, the better it gets. *** "

Natasha, thanks! Yes, I have glass enamel, the one that is obtained by melting quartz sand.
But all these "Staub praises" are fucking good if the chicken thighs stick tight. I, too, when I read the book, I thought, here it is, Happily! And even a chicken of tobacco, cooked for the very first time, turned out, I'm not afraid of this word, magical!
Crispy crust with juicy flesh inside:

Then twice the failure, and then again twice the success. I don’t understand nikhrenulechki - what do you want from me this crap of the French?

[Elena Tim]

If the weak thermal conductivity of ceramics can be compensated for by the high thermal conductivity of aluminum, then in this case, a cast-iron frying pan with a ceramic coating transfers heat poorly, and a fried crust in the dish being cooked is unlikely to be obtained.

I doubt if this is about Staub ... Their grill-pan cannot be covered with ceramics ... Difficulties in translation, it seems to me ... Elena Tim, Lenok, you will find a book, bring here a photo of the English version ... Together we will translate ...

Scarecrow, Nata, it's very good that you decided to understand the terms. In order not to get confused, you need to know what we are talking about, since the topic has already started

I don’t understand nikhrenulechki - what do you want from me this crap of the French?

Flax, but set a timer and heat the pan strictly according to it, as shown in the video?

I think that heating the right one for the grill is very important.

[Svetlenki]

Svetlenki,

Light, this is not about Staub, this is about cast iron (with colored enamel). I first found it, and then I found about the terms and realized that these are different things. In short, I confused you, apparently.)) I'll fix it)).

Lenok, you will find a book, bring here a photo of the English version ... Together we will translate ...

So she's in Russian. ... So beautiful, glossy, and everything is described in detail. I had two such books, because I also bought the coolest press lid for the frying pan (I remember, I barely finished it). I definitely threw out one book - do not salt them, but where's the second thing? ...

Flax, but set a timer and heat the pan strictly according to it, as shown in the video?

I will definitely do it. Perhaps, right today - I want to fry my favorite zucchini. Unsubscribe later.

Today I calcined the cast iron that came to hand: a cast-iron roaster for a chicken (I love it dearly, some unpretentious one was from Vitesse, it seems, 5 times cheaper than a similar Staub, but it works for 5+), a skeppschult frying pan (36 cm, it seems - a giant !!), cast-iron pot-pan, cast-iron grill with a press. Warming up to a decent smoke, smearing with hot oil, again strong warming up to strong smoke (on the stove), rest until it cools down, then repeat. The roaster then went into the wood-burning oven to fry chicken and potatoes. Perfect result, no searing. It was processed and prepared, but it was not used all summer.

By the way. I remembered Lena Timkina about the oily film. Where I smeared it with a brush, it turned out the same garbage - a greasy film that can be removed with spools.This is excess oil, which, due to the large layer, was not "baked" with a non-stick film, but only dried. Realizing my mistake, I began to use only a piece of an old clean towel: it lubricates and immediately removes / absorbs excess oil, leaving only a film.

[Scarecrow]

Where I smeared it with a brush, it turned out the same garbage - a greasy film that can be removed with spools. This is excess oil, which, due to the large layer, was not "baked" with a non-stick film, but only dried.

Here, the same thing happened to me with the first cast iron, which arrived ... I smeared so generously with a brush and put it in the oven ... I got a puddle, which then rolled up - it is not there ... But the surface of the frying pan is now with a bald spot ... Scarecrow, HELP! What should I do? The husband is ready to patina everything for tomorrow. I watched the video, prepared the coals

and one more important, in my opinion, point - if you wash out the new frying pan poorly from the protective layer, then the patinated layer can then blister and just peel off!

What is a chicken rooster? Such?

🔗

Does the chicken sit well on it?