Patination and further use of uncoated pans

Girls, thank you so much for the tips !! I tried to wash the burnt oil, nothing comes of it, tell me, is it possible to aggressively clean the cast iron with something, like a knife?

What company do you have stainless steel pans?

I join the question. ((I studied Temka, I didn’t throw away the cast iron, I’ll get it out, I’ll experiment, But Elena’s stainless steel with the egg is straightforward. Without covering, I only have a Zepter, but I only cook pilaf in it, I can't anywhere else,

[spring]

spring, the salt not only draws out the water but is also very hot when it is hot and burns out better, as it were, heat from 2 sides. About salt was in the instructions for the cauldron. Salt is also calcined in a cast silumin frying pan before baking pancakes. And so is witchcraft. 1 rinse the pan with water. We put on fire until dry. 2 we pour in coarse salt, periodically interfere in the house with Chad eating out his eyes. The salt turns black. Pour in the salt. 3 frying pan has cooled slightly. Sour cream salt with a dry napkin. 4 put on the fire, smear half of Lukovkin on a fork by dipping the onion in oil. I can often mess with the dough and perform acts of sorcery periodically. Mom taught about salt and onions, and her grandmother taught mom. Salt is always ignited before the first pancake. The phone changes words as it wants

[Bijou]

what company do you have pans

join the question

I do not Bijou, but in Elena's photo there is a frying pan of VSMP "Gurman".

Bijou, Lena, well, how do you know how to fry eggs on it ??? How??? Teach me

[Ketsal]

Ketsal,

Anneal before each pancake ?? Nah, this is overkill. My pancake pan is far from one year old and everything has been fried perfectly for a long time already without roasting. I prepared it once and have been working on it ever since.

[Scarecrow]

Scarecrow, so I'm not long for 3-4 minutes how to start fuming. It's a ritual for me. Well, the dough is fu for thin if at random. Then he rinsed with an iron brush, lost something, mixed something into the dough, calcined with salt and again. Although the cast-iron cauldron and pans shine like a black wing and so. In the cauldron, preserves are cooked every summer. This year lecho, pickle. Acidic foods did not affect non-stick properties

[Ketsal]

Ketsal, Olya, thanks!

[spring]

spring, write then will it help or not

[specially]

Lena, how do you know how to fry eggs on it ??? How???

Cleanliness is the key to health!

Yes, I have already hesitated all the forums with my stainless steel. I have these photos of mulion ...
Usually, for stainless steel, the first law is to put food on a hot frying pan and move out of place after the crust has formed. But here's an experiment with Zwilling and cutlets. And a test egg at the same time.))
Cutlets specially overturned without a crust at all.




Until they flooded for offtopic, I will repeat the usual algorithm one more time.

We put the cleanest (that is, not just washed with ferik or dishwasher, but also carefully wiped off with Sif or Pemoxol and wiped with a towel) pan on the stove and heat it well. Dry. Straight up to such a stage that we carry our palm over it and feel the heat. If there is dirt in the pan, it will smoke and turn black, and it will be more difficult to wipe it off.

Overheated. Reduced (or turned off altogether) the heating to such a state when it will already be possible to splash (or smear with a brush) oil and it will not smoke instantly.)))
Well...that's all.

Then we independently calculate the balance of time / heating empirically for a particular frying pan. A well-developed one does not require such dances, a neglected one tends to be capricious. But if, after frying steaks or fish, the first pancake suddenly sticks to me, then I rip it off and make the described above.) I can even boil it with acid or rub it with alkali.

I also want one, I'm tired of it with a coating, which companies I haven’t bought anymore, and with a different coating ... I want it without it, I only have Zepter’s without coating, but I only cook pilaf in it, I can’t anywhere else

I didn't quite understand .. If there is a Zepter, then why not cook something on it except pilaf?)

Her .. I use stainless steel is not an end in itself. Stainless steel is given in Teflon unloading. That is, I prefer to cook scrambled eggs on Tefale without problems, and small meat, and fried minced meat, and stewed potatoes, and much more, including hot salads at maximum heating.

But potatoes with crusty cubes, cutlets, steaks, fish, products in batter or lezon, stewed cabbage, sautéing or frying onions / carrots for the first courses, pancakes / pancakes / pies / cheese cakes ... (probably forgot something else). .. There is only stainless steel for this.

If there is a Zepter, then why not cook something on it besides pilaf?)

, firstly, it is large, heavy, and I like it when the handle is normal, and mine, like a saucepan, has 2 on the sides. Well, it sticks to her. After reading your algorithm, I concluded that I cooked incorrectly, I will try (but I want the stainless steel as yours, looking for, buy

[Lena]

Lena, gorgeous photos))



I here "tore off" duralumin molds for gas milking from neighbors: waffles, cookies, nuts ... well. remember these .. also count the pans)
so, in addition to soot outside, there are traces of tightly dried pieces of dough inside
I’m thinking .. boil off with washing gel .. or grease remover from Stupinsky Chemical Plant zhahnut
but you need to then create a layer too .... yes? it will stick to death

[spring]

spring, write then will it help or not

Olya, I will write how I will apply, again the delivery was postponed to 17, they already got me ...

but you need to then create a layer too .... yes? it will stick to death

Well, it’s not a fact that it’s just right away.) You made friends very quickly with an aluminum frying pan, if I remember correctly? You just overheat well once and grease with oil with a semi-dry brush or cloth. on forceps.

At the same time, it will be your own "non-stick layer", not your neighbor's.
But what to boil - it's not for me, here I pass, because I do not practice. (

so, in addition to soot outside, there are traces of tightly dried pieces of dough inside

For a start, I would just soak ... at least for a couple of days ... And then I would have looked ...

[Katerina]

I here "tore off" duralumin molds from the neighbors milking gas

Katerina, can try to boil with a remedy from Irina-Tumanchik ???

Girls, I have induction and I can't imagine everything that needs to be done with a frying pan, it's easier to do it on gas ... but what if, when cleaning the oven with pyrolysis, put the pan in the oven. Or a kopeck can come to the oven ???

[Ludmila]

Ludmila, Umka19What is the remedy for Tumanchik?



Thank you all for your participation and tips

[Katerina]

Katerina, here is the "recipe" from Irishka

Now about no less important, but very necessary. I want to share with you a recently discovered method of washing pans and tins from a yellow nasty oily film of burnt oil. My mother taught me at the moment when I was digging the Internet and torturing everyone on HP. And it turns out that she always did that. So, everything is as simple as always. Pour salt, baking soda and baby detergent in equal proportions into a large saucepan. Yes, don't be surprised. At first I also grimaced. But we wash these clothes, bed linen, handkerchiefs and underwear with powder. And everything enters the body through the skin no slower than through the mouth. Therefore, do not throw your slippers.Just if you are afraid - do not use it. And I don't believe that the detergents are "natural" and wash this kaku. How I believe that if it is written on the fence ..., then there is definitely nothing of the kind!
So, on the largest saucepan in my household (5 liters), there are 3 tablespoons with a large slide of each ingredient. Dirty dishes are immersed there with the head. All together bring to a boil and boil for at least 20 minutes, preferably under a lid. Then the fire turns off. In the same position, the dishes should cool. The same film will begin to move away already during boiling. After cooling, it will generally swell. Then the dishes are simply washed off well under running water with an ordinary sponge. The coating does not suffer. Here is a photo of my forms before and after. I also washed my old discarded silicone cake pan. Foolishly, I smeared it on for the first time and heated it separately. Who cares - use the recipe for laundering! Everything is very easy and stress-free!

This method is described here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=440527.0.html#quickreply

[Ludmila]

Ludmila, thank you very much, I have not seen this method, I will save and try

Updated the stainless steel pan. The first pancake is not lumpy ... How to wash it now?

I got the Biol stewpan at last! Washed, calcined, all as advised. I tried to fry an egg, the result is sad, everything stuck tightly, washed, ignited ... I'm sitting waiting for your advice. Help, help, friends!

[spring]

spring,

Cast iron? Also ignite and lubricate. Repeatedly. Until a good smoke. Let's cool down between treatments. Apply not greasy, but with a film. Under the egg - also a brush with oil. Everything will be fine, don't worry.

[Scarecrow]

Scarecrow, Nata, aha, it will cool down and I will repeat it, cast iron, yes.

Here is my cast-iron Skeppschult pancake. Everything bounces at once. I washed it with hot water after cooling, heated it, dried it and anointed it a little with oil before storing.

Girls, a very interesting and educational topic, especially after throwing out all the Teflon and ceramic pans. But I don't understand how much I read, if I washed the cast-iron pan without detergent, why should I warm up and grease it again for storage? She's still in a greasy film. I use 4 cast-iron pans and one duralumin, I never grease it before storage, I always wash it with a minimum amount of detergent. Before cooking, I pour oil, warm it up and cook, everything flies off. Why unnecessary body movements?

[Vredin @]

Vredin @,

This is what experts advise and I agree: dry it. Even if the protective coating is damaged somewhere even a little, rust will go from the water. You may have a minimum amount of detergent and everything bounces off because pans have been in use for a long time, apparently. A strong non-stick coating has formed. On a new frying pan or relatively new, this can end in rust. I've swooped in on this many times. I have a bulk of cast iron. Therefore, I used it - land, water evaporated. At the same time, I spread it, since I got it hot anyway. It won't get any worse for her.

Here is my cast-iron Skeppschult pancake.

Chuch, you want to finish me off. What beauties you get with skepticism. I can't make friends with the BIOL pancake. It is with a pancake! She bakes me half a pancake - brown, floor - white. Yin and yang, Christmas tree sticks! And it sticks in one place More and more seriously I think about your skeptic-honey. I'll go rummaging more, suddenly I find a 19 cm bottom - I'll take it right away!

Pancakes with cast iron are excellent, of course

[Svetlenki]

Svetlenki, my biology also bakes unevenly. The reason, in my opinion, is the lumpy side where the handle is 2 cm high, where the handle is not 1 cm, that's a pancake paler where the handle is. But my pancakes fly off. Just unevenly tanned

So, I fried an egg again, stuck in one place, with 5 rubles in size, but not dead, washed it, dried it again, smeared it in the oven.Maybe I put it in the oven again in vain, maybe it's time to stop? By the way, during the first processing, after which the egg stuck, I took linseed oil, now I read that it is unrefined, maybe the reason for the sticking is this?



Still slowed down, do you need to pour oil for frying into a hot pan or still cold?

[spring]

spring,

You already have good progress - it stops sticking. You did everything right, and put it back in the oven. After all, the more the pan is in use, the more of these thinnest baked and fried films of oil. This is the non-stick layer. So you're doing everything right.

I would also take unrefined. I have not seen refined linseed. But I always use regular refined sunflower seeds.

[spring]

Here, I fried an egg again

spring, Elena, and I on BIOL cast iron and did not start with eggs ... First, frying, then mushrooms, then cutlets, then meat for roasting ... Eggs already when such a good layer is non-stick ... Well, it seems to me so ...

And yet - BIOL loves it very much when you wash it, dry it with a paper towel with butter - I take the usual sunflower

Girls, thank you! Sveta, but I had nothing to fry, so I came up with eggs, so it was unbearable to try! Tomorrow I will try the meat, now I defrost it, and I rolled it on eggs today.
So how to pour oil, before or after heating?
Natasha, and now, during operation, use the Raf. sunflower or neraf. is flaxseed better? I bought flaxseed with a special for a frying pan, I don't like it so much.
The frying pan stands so pretty, I walk around and admire, it cools in the air with me, lady!

[spring]

spring,

No, I'm ordinary. Unrefined flaxseed, like any unrefined, smokes even more. And in general, frying in unrefined oil is not worth it. Unfiltered fractions are burned. This is only for processing wood, pans at the initial stage. Then I don't see the point of using personalized linseed.

What kind of casting - I never thought about it)). Leela on whatever: warmed up or not.

So how to pour oil, before or after heating?

I put it on the cold one and in the oven.

[Svetlenki]

Svetlenki, Sveta, this is when I ask to prepare food. The patination stage is over. Natasha, Sveta, thank you, site as an ambulance!

[Lena fffuntik]

Sveta, this is when to prepare food, I ask

Oh, I get it. It doesn't matter ... I usually heat for a maximum of 1 minute (I have 6 out of 6), then I lower it to 4 and pour oil ...



The girls brought, in my opinion, an interesting material on frying pancakes in different types of pans and their preparation for frying pancakes. Thank you Lena fffuntik

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Maybe someone will come in handy

Girls, hurray! I fried the escalope, then the potatoes on the biolochka, nothing stuck, everything is great! Thank you all very much!

The girls brought, in my opinion, an interesting material on frying pancakes in different types of pans and their preparation for frying pancakes.

One thing in this report is good - an excellent illustration that pancakes turn out normally the first time on a pure stainless steel.)) Everything else is somewhat controversial ... Either she extinguishes soda with vinegar, then her cast-iron frying pan does not differ in appearance from an aluminum one.

I'm starting to get a taste. It behaves in a very different way: good heat, but not excessive as on cast iron, a good reaction to a change in flame (this is important in order to correct roasting in time).

In connection with all the moves, I bought a new cast-iron pancake maker Biol. This company has already been - left the mother-in-law. Georgievna enchanting fries her favorite dish on her - mummy chicken for a pancake maker. The mother-in-law does not like to cook. But the cheesecake tastes better than hers only in the school cafeteria. And so the new Biol is somehow easier. The pancakes are baked more evenly, but somehow I messed up and with the dough they turned out inelastic, torn in the center and badly peeled off, but never burned. I still want a khokhlyatsky cast-iron pancake maker for a chapelnik, like my first - it is the best and heaviest

In a stewpan I tested pancakes, I was surprised, the pancakes themselves jumped out of the pan, however, it was hard when pouring the dough, nevertheless, the stewpan is oyyye by weight! This is how I prepared the frying pan, I boast!

[Scarecrow]

Scarecrow, Natus, have an owl, don't eat in one person, give me at least a recipe for cheesecakes.

[Elena Tim]

Elena Tim,

Listen, my pictures are not very good, but these are Stolovskiy cheesecakes I make. From the Collection. Very good, harmonious taste. I'll lay out the recipe then so that the litso does not crack)))!

The girls looked into this topic, interested in what patination is. Maybe my pans are drawn to this. My aluminum ones, they'll run up to about forty years old, one 45 kopecks cost the second 49, my mother bought them. I love them very much, I leave them for frying pancakes, potato pancakes, well, in general, all pancake products. Somehow I washed them to a shine, which I very much regretted, they had to get a new soot. After frying, I simply wash them with hot water, sometimes with laundry soap, and wipe them dry, but these pans cannot stand the detergent. Of course, I also have modern frying pans, I like to fry meat, fish, cutlets on them. But the pancakes are only on these. My sister still laughs at me that I use such old stuff.

[Nata]

Listen, my pictures are not very good, but these are Stolovskiy cheesecakes I make. From the Collection. Very good, harmonious taste. I'll lay out the recipe then so that the litso does not crack)))!

Nata, Scarecrow, sorry for offtopic, but the syrniki just mesmerized me (here is a smile with running saliva). Please poke a reference, what kind of collection is this, where to spy on the recipe?

I'm starting to get a taste. It behaves in a very different way: good heat, but not excessive as on cast iron, a good reaction to a change in flame (this is important in order to correct roasting in time).

Natasha, what kind of frying pan is this? Not cast iron, right?

Ning, this is the frying pan with which Natasha "annealed" on the first page - steel.

Thank you, Lenok. Whose that I didn't fuse with the stainless steel, but my mother had a frying pan, as far as I can remember - we had it, and so, not cast iron, not luminous, thinner, but in appearance - well, very much like Natasha. After almost twenty years of use on the electric stove, when they began to cook in it on gas, its bottom bent ... And so - it was a chic frying pan, patented, not to black, but to the color of "dark chocolate" for sure. Moreover, patinization took place naturally.

Let me give you a little advice on preparing / caring for cast iron or steel cookware. Use tung oil. This oil forms the hardest protective layer / coating on cast iron and steel, and then leaves no smell like linseed oil.
At one time I bought this oil:

Of course, it is not suitable for food. But after calcining or simply drying, there is nothing better. I successfully use it both for such dishes and for wood, - kitchen boards, wooden spoons / forks / ladles, furniture, interior ... For more details - google "tung oil" ...

But it is also not written that it is food grade, scary ...

But it is also not written that it is food grade, scary ...

Complies with the requirements for the safety of products in contact with food (Plastic Materials and Articles in contact with food (England) regulations 2008).
Pure polymerized tung oil is completely harmless. Look under the spoiler.

Rustins Pure Tung Oil is a natural tung oil. Suitable for application to any indoor wood surface. Absolutely natural non-toxic oil without the addition of any solvents. Tung oil has a high permeability to any type of wood (without leaving a film on the surface), due to its properties, the surface treated with this oil is extremely resistant to water and alcohol-containing substances. Forms a wear-resistant matte surface suitable for cooking (cutting boards, kitchen worktop, wooden dishes, tables, etc.).Complies with the requirements for the safety of products in contact with food (Plastic Materials and Articles in contact with food (England) regulations 2008).
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Applied to cast iron cookware:
The calcination time depends on the oil used. For example, tung oil polymerizes in 30 minutes, while linseed oil needs to be calcined for longer: 1 hour, then turn off the oven and leave to dry for two hours at a decreasing temperature.

"Cast iron cookware is easy to make non-stick," Teflon ", 🔗

And further:
Tung oil is the champion among drying oils in that it dries into the hardest, completely waterproof coating, insensitive to acids (lemon juice, vinegar, acid in tomato sauce, wine) and alkalis (detergents, milk).
Baking in cast iron, especially baking with steam (in closed cast iron), requires not only a durable and non-stick coating, but also a waterproof coating on cast iron so that steam from the damp dough does not penetrate into the iron during baking and the cast iron does not rust. Of all the oils, only rekhovoy (tung) creates an absolutely waterproof layer on cast iron and in such cast iron it is then possible to bake bread from dough "without kneading", and any other types of hearth and tin bread and rolls, pizzas and pies.

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In general, specifically for cast iron, there is a separate topic here: Cast iron restoration... It also mentions tung oil ...