Patination and further use of uncoated pans

[Bijou]

Cast iron is brittle. He will not stand the first !!!

It will only withstand thermal expansion. It can withstand frantic temperatures. Brittleness is a characteristic of impact resistance, fracture. But I'm not going to throw myself at them))).

Bijou,

It was not about stainless steel, as far as I remember, but about ordinary carbon steel. Rusting. Julia Child in the video is holding such a frying pan in her hands (obviously de Bayer by the design of the handle).

PS: I read that silumin and duralumin also do not magnetise. ABOUT! So I’ll check with a magnet: it’s magnetized - like cast iron without options.

It was not about stainless steel, as far as I remember, but about ordinary carbon steel.

Well, yes, the topic is about that. But

I give you a link, I don't know how to insert a picture here.

and there in the description

Case material - stainless steel 18/10

[Bijou]

Bijou,

And I just read something else there, I'll go and look))).

Yes, the link is stainless steel and I wrote it back then. that the stainless steel is not so prepared. But then Orshanochka wrote. that would make fun of his steel frying pan. It is the same frying pan or two different ones - I don’t know now)).

[Scarecrow]

Scarecrow, you all suffer so fascinatingly with your carbon and cast iron that I feel like a renegade of some kind - in my house, from time immemorial, only silumin and stainless steel are uncovered. And with them, well, no trouble.
Already during the last call to the Metro, she began to look at the pans - like the "blue steel" people buy there for inexpensive?

Well, shop life did not seem like honey.

[Bijou]

Bijou,

When everything turns out straight, it's so uninteresting!)) You have to create yourself a bunch of problems and then heroically overcome them!

I have a variety of thick walled aluminum (Kukmara). so I would not say that it is problem-free. For extinguishing - yes, no question. But frying is a variable success .. You also need to come up with something for him ..

[Scarecrow]

Scarecrow
Yes, that's right. Otherwise, it's boring to live!))

But still, it seems to me that what we used to call "cast aluminum" is most likely an ordinary cheap silumin. Aluminum itself is very ductile, so it is more correct to make stamped dishes out of it, thin. And the thick cast products that turn so nasty in the dishwasher are most likely a cheap aluminum-silicon alloy. Fortunately, the Earth was not deprived of sand.
In the dishwasher, aluminum becomes just white and clean, without any nasty deposits there.

On an ordinary Soviet aluminum frying pan, my daughter, very young at that time, learned to fry pancakes. The pancakes were called "Surprise for Mom".)) Nothing really burned there, except for the dirty sides, for the gas stove.

Silumin's "grandmother's" frying pan delighted me for a long time with trouble-free work (except that the potatoes occasionally stuck), until one day I discovered that the pancakes began to turn out worse than usual and ceased to squirt correctly after pouring. On reflection, Bijou came to the conclusion that the layer of burnt oil exceeded all reasonable limits and its thermal conductivity is no longer sufficient for comfortable work.

My husband stupidly peeled off the entire home-grown "non-stick layer" with a grinder, I expected that I would have to build it up again, and immediately went to check it ... that's right, with traditional pancakes.)) In the photo, the frying pan looks yellowish with oil, but it's yellow light from the hood.

Now she is quite red-haired from the stuck oil, so I have every right to be in this topic due to my involvement in the innermost.

[Scarecrow]

Scarecrow, Natasha, frying pan stainless steel.
Bijou,

The stainless steel works great in normal mode, if only it is very clean. To easily adapt to it, you can first cook highly oily dishes - fritters, pasties, brushwood or fries ... After this, even from washing with Fairy, stainless steel dishes remain slightly oily and nothing sticks to them. But the oil is not burnt, of course. The surface is just slippery. Then it cleans itself and difficulties appear again, especially after frying fish or meat. ((

Lena, I deep-fried in this frying pan, and it still stuck. I think that you just need to keep the pan with butter standing all the time. Before use, rubbed with a paper towel and go with the song.

What pans I just tried, everyone got me. Mom's old cast-iron steers. I have been looking for new cast iron for a long time, but they are somehow strange. I watched the Biolovskys, the feeling that they had gone along the inner side of the bottom with a file ... France, Finland, the USA, the cat cried in the presence, I don't want China.

Already during the last call to the Metro, she began to look at the pans - like "blue steel" people buy there for inexpensive?

Yeah-yeah, there de buyer is the cheapest kind.

[Scarecrow]

Scarecrow, so checking the pan for metal is very simple, do as I do: girl_romashka: throw the pan into the barrel, then all sorts of branches, paper there and other unnecessary-an hour of burning !!!! If you get a cast-iron frying pan, and if you get a strange flatbread (like me), it’s lumin!

I read here and decided to ignite my square griddle pan with a Teflon coating, which lives in the country, also in the oven. Well, who would doubt that Teflon will burn! Now the question is: is it possible to use the resulting frying pan or only for technical purposes?

Why isn't my chuGunium magnetized ?! Not a bath or a frying pan ?!

[Ninelle]

Ninelle, not cast iron! : girl_cleanglasses: alloy? why should I magnetize? maybe a magnet is not a magnet?

[Ninelle]

Ninelle,

And they are not all magnet!)) I read it. Cast iron is an alloy. And he, too, is different)). So that's it.

No, everything is fine with the magnet, the frying pan is so good, chuGunium, the bathtub is the same, housed, with a stigma. The husband says that Chugunium is not an alloy.



I know that those with a bored bottom are magnetized for induction.

[Ninelle]

Ninelle,

How is cast iron not an alloy? Iron with carbon. And the percentage of iron is somehow different there, hence there are some grades of cast iron, gray and ... some other, I don't remember nifig, and the gradation of cast iron from steel according to carbon content in the alloy. Like so)).

In short, it’s not so important!)) But with magnetism, it’s not magnetism, I really got confused, but I wanted to check it with a magnet.))) Today I’ll go and feel my ducks with a magnet. It's interesting!))

I read the forums - confusion and vacillation)). Many do not have batteries magnetically (such cast-iron, old ones) ... In short, we'll stir up the topic of metallurgy here))).

[Scarecrow]

Scarecrow, I'm talking about the fact that Chinese cast iron, as they say, is not cast iron, and not lumin, but some kind of cocoa (or an alloy from what). Again, I also read a lot.
In short, I confess, I'm stupid, we threw out great-grandmother's dishes made of chuGunium and luminium, probably a ton ... Now go find this ...
There are good prices on SimaLand, but either I didn't understand whose one, or really, now I need to buy for 20 thousand, and I have nowhere to put such a bunch of everything ...

I'm stupid, we threw out great-grandmother's dishes made of chuGunium and luminium, probably a ton ... Now go find one ...

It seems to me that you can still find something among the Belarusians ... I have such a suspicion. that there are still GOSTs and Quality Control Department in their pristine beauty. Last year I bought a scoop of thick-walled aluminum / -y alloy (really 4 mm wall thickness) for 750 ml ... Cooking a little food ... I'm not overjoyed! How delicious everything turns out in it.So on the label there were links to the norms and specifications, according to which this scoop was made.

And Biol, is this Belarus?

And Biol, is this Belarus?

Nope ... There is Russian and Ukrainian

Boom seek

[Svetlenki]

It seems to me that you can still find something among the Belarusians ... I have such a suspicion. that there are still GOSTs and Quality Control Department in their pristine beauty.

Svetlenki, Svetik I deliberately did not look at our frying pans. But I remember that 7 years ago on the market I bought a cast-iron one with a twist-off handle, a healthy one that even I, a master of sports in javelin throwing, lift it with only two hands: girl-yes: And the pan was made in China - it still serves as faith and true and there are no problems with it: it stews and fries. I'll be in town for a special look. And in the household appliances stores we have exclusively some expensive Revendells. By the way, we bought several frying pans with a ceramic coating, both cheap and expensive - I didn’t like it: what was cheap and what was expensive went out of order very quickly. So my park of frying pans is cast iron (one very ancient, somewhat different in diameter purchased 5-7 years ago and Vitessovsky, which I nevertheless heated up yesterday)

[Svetlenki]

Svetlenki,

Kukmara Russian - dishes made of aluminum alloys. The thickness of the walls is 6mm if my memory serves me right. I have plenty of it. Excellent dishes. And there is a bucket for porridge at 1.2 liters, it seems. Available with or without coating.

[Orshanochka]

Orshanochka, Scarecrowthank you girls! Usse understood, wrote down. Kukmaraaaaa soooo, I've heard vitesse not for the first time ... I would still learn to work with this aluminum, damn it! I don't want to cover - I rested with a horn. Do you know why? But I’ll explain, just don’t think that I’m bragging.

I bought 3 years ago a le cruzet with a non-stick coating, the 3-ply series, what is it called - a scoop of 18 cm and a saucepan of 24 cm ... I trembled over them (REALLY SHAKE) - only le cruzet paddles are silicone, no metal or wooden stirrers. And what??? There is already visible damage to the eye - blisters on the coating. And I do not throw it away, although I understand that you cannot cook in them. Because I gave so much money for them, damn it! And if they do badly, then who to believe ???

I don't understand why we can't curb the French women ... I'm honestly already afraid of her. I look at her straight and I'm afraid

I don't understand why we can't curb the French women ... I'm honestly already afraid of her. I look at her straight and I'm afraid

And we told you!

Probably not such a powerful intensity of use affects as in restaurant kitchens, where frying-frying-frying is constant.

And we told you!

Nothing, nothing, I'll get my hands on the search for information. I'll get to the bottom of the truth!

BUT! I just remember now. When I watch programs where they show restaurants. They have this type of pans in stacks. That is, they fried for one dish and that's it, they take a new one!

The same, if you watched videos from the kitchen of Chinese restaurants on YouTube, how do they work with woks? Here's a look at what he does between dishes with a frying pan! (look closely at 1:05)



It turns out that after EVERY cooking you need to rinse with this broom brush!

Girls, tell me, please, is it possible to reanimate a cast-iron frying pan (Biol) if the oil burns out during the initial processing?

[Totosha]

if the oil burnt during the initial treatment?

Totosha, Tatyana, calmly! don't panic! What does burnt out mean? What was the oil? How did the process go?

Soap pan before calcining?

I washed the pan with soap and poured a lot of vegetable oil, fried it on the stove for about 30 minutes (to be honest, I forgot about it). Now half of the pan has a sooo dark oil stain burnt on, and the other half is light. But I made an attempt with pancakes, unsuccessfully, it stuck on the light half of the pan. I tried again to pierce with oil - the result is the same: half is almost black, and the other is light ... What to do?

I think it's not all that bad. Do not worry.Pour out the oil - throw it away. Wipe the pan with a dry paper towel ... In theory, it should be covered with a protective layer of oil when you ignited the pan ...

In the instructions for my BIOLAS in English it was written - wash, wipe dry, grease with oil and put in the oven 180 degrees for 1 hour. Cool and ready to use.

Try to fry something on your own ... If it sticks, then do as I described above. And be sure to oiled the sides!

It is not necessary to leave the oil in puddles in the pan in front of the oven - it will remain sticky after the procedure.

On the BIOL website, they generally give different instructions for preparing a frying pan.

🔗

Svetlana, thank you very much for your help, I'll try to burn it in the oven

I would wash with detergent. Those start from scratch. I cleaned up everything that is removed and ignited. First, a little dry, so that everything that turns out to be in the pores, including water, burns out !! How well it smoked - spread it with oil (with a cloth), do not pour it in a layer and leave it, namely, spread it and let it cool a little. Repeat: put on roasting, smoke heavily - grease with oil with a cloth and let cool completely. Do not wash or touch the pan with detergents anymore. Wash with hot water only. After rinsing, heat on the stove (do not ignite, but heat well until dry), lubricate with oil and store.

[Nata]

I would wash with detergent. Those start from scratch.

Nata, and why? Do you think that the layer of oil that has now formed in the pan is bad?

"non-stick" - finally some kind of strange: sticky and rolls into pellets, dragging behind a sponge.

Flax, in my opinion it's about oil. This is so sticky and pellets, this disgusting oil today. I spent so much time with Seton pancake until I bought flaxseed oil. Now like a mirror. it only stinks horror.

[Scarecrow]

Scarecrow, I agree, I also think = it is necessary to wash the sticky well, I would boil it with something (soda can) and then create the correct layer. It was like that with the molds, you can try to fry it to ash, but not everything burns out the oil.

[Totosha]

Now half of the pan has a sooo dark oil stain burnt on, and the other half is light. But I made an attempt with pancakes - unsuccessfully, it stuck on the light half of the pan. I tried again to pierce with oil - the result is the same: half is almost black, and the other is light ... What to do?

Totosha, Tatyana, sorry Please! With this merging and post editing, I didn’t notice your explanation !!!

Yes, then I completely agree with the girls. It is necessary to remove this layer unambiguously!

But everywhere they write that after washing, you need to ignite with salt, then rinse again and then ignite with oil, smearing the outer side as well. Girls, is it true that linseed oil will be better?

Girls, is it true that linseed oil will be better?

I did it with the usual, but now I'm a little sorry that I didn't buy linseed

Light, and ignited with salt?

[Lena]

Light, and ignited with salt?

Lena, it was not in my instructions for the biol ... Just wash, dry, apply a layer of oil and in the oven .... She did not regret the first frying pan of oil - she was with a puddle, she simply wiped off the puddle with pellets. Schnitzel was fried on it, and a lot of things - it works great!

While I'm struggling with the pancake - I can't pick up the power of the burner ... At 4 - it is on, at 3 - too long and pale ... Well, for now, I smear it with a brush before each pancake. Thank you Chuchelka for an excellent tip on the set. Dear, contagious, but convenient!

Sveta, thanks! I read about salt on the Internet, not in the instructions, but today they just have to bring it to me, if they still bring it.

Flax, so they talk about salt and on the official Biolovsk site !!! Look at the link under the spoiler above I gave.

Strange though!

But I think you can do it without salt. On the European market, they had to carefully think over the instructions ... I can return the pan at any time! So they need to be sure that the method will work ...

Light, and ignited with salt?

As far as I understand, salt is hygroscopic. This is the option with "pulling" all unnecessary substances from pores and microcracks, and then applying oil. But I just calcined at a good temperature to a strong smoke (burning all unnecessary). Like pyrolysis like that. And I always did this, I have a sea of ​​cast iron.

Here in the video they are calcined with oil 3 times, is this necessary? Which is better: in the oven or on the burner?
Thanks to everyone who answers!

[spring]

spring,

The last time I made cast iron was either 2 or 3 times. Three will not be worse: this is the number of layers of oil applied and baked into a film. When there are more of them, the non-stick properties are better. In the oven, it can be more successful in terms of uniform heating from all sides and it smells. But the burner will do. Burning cast iron, the more greased (when you apply oil and heat it up for the second or third time) - it smokes like a steam locomotive. Open windows / doors immediately. There will be a kind of vigorous effect of frying pancakes.

Thank you!

Lena, I deep-fried in this frying pan, and it still stuck. I think that you just need to keep the pan with butter standing all the time. Before use, rubbed with a paper towel and go with the song.

Can you tell us later how this scheme works? Does the paper towel stick?
Strange, actually, maybe this Vitesse is just a very "wrong" stainless steel? On the contrary, everything is fine on clean pans (I have three of them from two brands), and if there is a section with burnt oil, then it will just stick there.

If it suddenly starts to stick, then you need to wash it clean. Moreover, it works not only for me - people, having tried it, came to the same conclusion. And on the contrary, carbon fiber sticks naked, and works under a film of oil. And like iron and iron, what difference would he make?

In short, I am nowhere without stainless steel, every day I go. And only khachapuri fries a cast iron pot, because I feel sorry for the stainless steel.))

[Bijou]

Bijou, Flax, I report: today I wiped the frying pan with a paper towel from the old oil, heated it up, poured in a portion (a little) of sunflower oil and set homemade bloodworm and Gorlovka sausage to fry. And lo and behold! Again NOTHING stuck!

[Orshanochka]

Orshanochka, urraaa !! You won her!

But for contrast, I will add my frying pan, which without "panirotinting "knows how to work.

[Bijou]

Bijou, Lena, and what company do you have stainless steel pans?