Patination and further use of uncoated pans

[Svetlenki]

Svetlenki, Sveta,

Where is on top, on the sides? Is this the remnants of factory grease?

Yes, I think. It's getting smaller.

After the salt, it will be necessary to anneal with oil.

That is, we pour the salt and oil can, not my iron?

And when you start to use, washed without detergent

Yes, detergent is a cast iron killer!
Thank you so much!



Svetlenki, thank you, Sveta, everything is clear. I accidentally deleted the previous message and typed it again.

Hey! Can you please tell me what to do with the frying pan?
This is my third Biol's frying pan, but something is not working out to make it good. ((I use the previous two with pleasure.
After the purchase, she processed it as usual: soap, potassium salt, then in the oven with sunflower oil. But the oil film began to slip in patches. Ugly and in general ... I decided to do it again. I bought linseed oil. She cleaned off the old, calcined it with salt, washed it and again with oil, but this time with linseed oil, in the oven.
It turned out beautifully, smoothly and ... it sticks! Everything sticks! I warm it up with butter, put something to fry, and I can't scrub it off afterwards. When there was a layer of sunflower oil, although it peeled off. but it didn't burn like that. ((Should I peel off linseed (how, shumanite, maybe ???) and process it again with sunflower?

[mumra]

mumra,

Pour in a lot of oil, a viscous semi-dried film of it remains. The thinnest film is needed. If you missed it, remove the excess with a paper towel and heat it to smoke.

Pour in a lot of oil, a viscous semi-dried film of it remains.

Yes, not a lot ... Definitely not a lot. I drip oil, rub it with a rag, rub it in, carefully clean everything that is superfluous. Then I put the frying pan in the inverted oven. And I ignite for three hours.
Here is the first treatment, with sunflower oil, I think, began to slip due to the fact that I immediately began to actively use the frying pan. I took the two previous pans more for pancakes, well, I will bake pancakes - they will stand for two weeks, a month. Therefore, we gradually gained quality. And then they immediately fried potatoes in it, and meat - so the still weak coating peeled off.
And now there is an ideal thin film, a rough surface, and the oil seems to have penetrated deeply. But it sticks like that, an infection. ((

[mumra]

mumra,

It means you are under-heated. The film peeling off in places is the "dry" oil. It can not dry out for two reasons - the layer is large or the temperature is too low. Figure out for yourself where you might have a puncture. It is necessary to prick with a thin film of applied oil until good smoke.

It is necessary to prick with a thin film of applied oil until good smoke.

So I do it. (And now, with linseed, nothing will climb. It will stick.
so I'm thinking to remove this layer of linseed. Feels like it is deeply soaked, it just won't be cleaned (with salt or an iron washcloth).

Linseed did not suit me either, I anew, without peeling, calcined several times with sunflower, but after each time I let it dry, well, or get stronger, a couple of times on top and one in the oven. Everything is fine now, but I have tied up with linseed.

[spring]

spring, uh, you reassured me. I thought I had crooked hands. True, I also found a review on the Internet that someone's linseed formed a "sticky" layer.)
Maybe it's the quality of the linseed oil ...
I decided to clean it off, out of harm's way. There is no more trust in this layer. I ignited it with salt and gave it to my husband for peeling with sandpaper. I'll cook again with sunflower.
You let it dry - I mean, ignite it and leave it to stand, don't use it for a while?

Yes, I re-fired a day later, I read somewhere on the forum here, everything turned out great. I also thought the oil was bad.

Experienced users of cast iron pans, help me choose. I want a frying pan or brazier for frying pancakes, meat, pies. I never used cast iron dishes. Can't decide: Biol, Seaton or Lodge? It seems that Seaton already wanted to buy, but looked: Lodge is also a fairly budget option. I read that the Lodge can peel off the factory processing, that it needs to be cleaned in a difficult way, but for me it's too confusing. What to take?

[Maryka]

I can't decide: Biol, Seaton or Lodge

Maryka, Mayan, well, in this thread Biol and Lodge reported and showed. Satisfied with the kind of hostess, including me. The only thing, I would note, as the owner of an electric hob, that Biol is more sensitive to uneven heating, especially a pancake pan. On the lodge, I notice this less, but I don't use the lodge for pancakes - only pancakes and omelets. In general, I like the lodge a little more than the biol. Seaton never tasted

I read that the Lodge can peel off the factory processing, that it needs to be cleaned in a difficult way, but for me it's too confusing.

Well, I don’t know, this is a strange review ... I have three pans that are regularly used - nothing peels off, on the contrary, they darkened even more, built up a non-stick layer. Of course, if you burn something on it, you will have to remove everything, no matter what kind of coating - factory or not

[Svetlenki]

Svetlenki, Sveta, Thank you. Gas stove. Yes, I have already read the topic three times, I saw that you have yin-yang pancakes on Biola. It said about Lodge that they are already being processed at the factory and this treatment can peel off with black dots. Type it is necessary to clean off the grinder and re-process. This is somehow too much. But a very beautiful Frying Pan Lodge, although it costs twice as much as Biol and Seaton.

Type it is necessary to clean off the grinder and re-process.

Rave! Customized review, don't believe it!

Frying Pan Lodge, although it costs twice as much as Biol and Seaton

Biol is also very good. I just bought a lot of things and my hand reaches out from what is, to the lodge and skeppschult ... But I also fry on biol, if others are busy and great, tasty

[Svetlenki]

Svetlenki, Light, and by weight they are all about the same, if the same size?
And then yesterday I finally bought myself a skeptic, and until I understand how heavy it is for me.

Skepp is 10-15 percent heavier. I climbed onto the Amazon - for a biol frying pan of 24 cm, a regular one, not high sides write a weight of 1.99 kg, and for a skepp with a wooden handle of the same type - 2.1 kg ... Skepp's pancake is generally like a weight. The bottom is probably 7-8 mm thick, if not more

Oh, exactly, I forgot about the Amazon, thanks! And then we do not write the weight. I have 20 cm with a wooden handle - almost 1800.

[Svetlenki]

Svetlenki, Sveta, I also saw a silicone pad on the handle and a set of scrapers for cleaning cast-iron pans at Lodge. Do you think you need it?

[Maryka]

Maryka, Mayan, no, don't. I recommend going broke over time for a can with a brush, if you like cast iron, but this is not necessary and not convenient. I like the rag handle holder

My Frying Pan Lodge has arrived, what should I do? How to prepare?

[Maryka]

My Frying Pan Lodge has arrived, what should I do? How to prepare?

Maryka, Mayan, I do nothing with them - I immediately fry. More precisely, I washed it with hot water, wiped it dry and fry it. It is believed that they are sold already patinated.

[Svetlenki]

Svetlenki, Svetadoes not smoke for the first time? There is a video on the official website that they put a frying pan in the oven.

There is a video on the official website that they put a frying pan in the oven.

I am now on the official website (English version) and it says that the pans come ready to use

But in the section "restore the patina" - there is already what you are talking about

If you now put them in the oven / on the stove until they smoke, you will burn their patina layer. Well, you can re-create a new one. But why?

Is it clear, that is, just wash with water, without detergents?

I wash it with a mild foam of detergent. Rinse well, dry immediately and apply oil with a brush, remove with a napkin, if you will fry later

I gradually switched to the Force blue series from de buyer for daily use. Already four. 500 rubles for a small deep frying pan is not allowed to pass by

Does anyone here have pans from the minerale series? Every time in the subway I twist in my hands, and I just can't dare to try.

[Cifra]

Cifra,

Here is the very first photo in the topic, where the patina of my frying pan is a series of minerals. With a bee.

[Scarecrow]

Scarecrow, oh, thanks, went to read

[Cifra]

Cifra, I have two Mineral-B (with a bee): 5614.32 (with two handles: long and "eyelet") and 5654.24. I love them!
I use the larger one as a normal 28cm frying pan, but with high sides it splashes less.

Scarecrow, THANKS for Skeppshult !!!
Previously, I somehow "dabbled" more with Staub, but now Skepp multiplies ...

[Elona]

Elona, thanks, another plus for trying

[Scarecrow]

I also have for pancakes (28 cm is fucking, I love it !!)

Scarecrow, Nata, thanks to you! acquired the same size (bottom - 28 cm, top - 32) Soviet! "waffle" ... The non-stick pans are wonderful, I did everything as you explained here.
But teach me how to fry on it! The pancake is fried only in the middle, where the fire hits (the largest gas burner), and the edges remain pale almost soggy ... Therefore, you have to pour a little dough so that only the middle is fried, but the point is ... , how are you, but it does not work ...

[bnb]

bnb,

Natasha, do you have too much patina on the edges? What did you do to her? The Soviet waffle is usually neither cast iron nor steel. This is usually an aluminum alloy. Fries only in the middle - poor thermal conductivity at the edges. too thick carbon deposits are usually the cause. But you just seem to have bought it. So tell me what you did to her, take a picture.

So maybe there is not enough divider on the farm?)) Gas is generally a very inconvenient thing in terms of uniform heating. Especially if the burner is single-row, although it is more powerful than the others.

[Bijou]

Bijou, agree! Very often I use a divider for a more even heating of the bottom of the dishes. Even if the pan or saucepan has a thick bottom.

Even if the pan or saucepan has a thick bottom.

Yes, a thick bottom is never a panacea. ((To produce a more or less effective dispersion in the end, it should be at least 10 centimeters, probably.

[Scarecrow]

Scarecrow, Nata, the seller from ferrous metal sent me a frying pan already "stained" black and "shiny", saying that he himself restores them by firing in the oven ... But I really did not like the smell that it emitted when heated, and therefore I decided to "repaint" "her new ...

And most likely, you are right, it is not cast iron at all (it was still covered with rust), but if it is cast iron, then it is very thin. After your message, I decided to weigh it: only 2.225 kg - this is with such and such a size! On the site of Skepschult, a similar frying pan weighs 5.2 kg !!!

Well, and like girls Bijou , and julia_bb , prompted that it was necessary to use a divider, but even I thought that it would be even worse with it, and it also does not fry ... but now I have to try ...

[bnb]

bnb,

Show the photo, pliz. I have 28 cm of American cast iron for pancakes and it weighs about 2.5 kg. But it is completely without sides. At all. Only a small rib 3-4 mm. If you have it weighing so much, being with sides - it's not cast iron for sure.

[bnb]

he still covered with rust

I give a tooth, she is the sister of de bayer, that is, made of carbon (true) -noy (correct me experts) steel

bnb, Natasha, take the picture, how interesting it is!

[Nata]

Nata, it is 4 cm from the side and another with two handles 6 cm each, and at the bottom there are concentric circles, such as stiffeners ...
I'll try the photo (I never inserted it, it might work ...)



Try




Svetlenki, Sveta, but can you weigh your Lodge (16 and 20 cm)?
Their site has such beautiful pans from the Wildlife series! Only the weight is not indicated ... I'm already afraid

[bnb]

bnb,

Well, nooo, with this diameter - 28 cm, the height of the sides weigh less than my pancake - it's definitely not cast iron.

Try a divider. You probably have such a large bottom that it does not have time to heat up around the edges of the burner. First of all, I have a double gas burner (in two rows of the burner). But this is not the only reason for the uniformity of heating. I have cast iron. It is much more inert and heat-intensive. You have an alloy, therefore, in the place of "contact" with the flame, it heats up more and faster than cast iron, and the edges do not have time. I have a pure aluminum large frying pan that behaves like that. You most likely have an aluminum alloy. Take the divider and everything should be OK. Don't worry, we'll deal with your frying pan. Also to me - Newton's binomial)).

[Scarecrow]

Scarecrow, Nata, and I would also like to separately thank you for opening such cool manufacturers as Lodge and Skepshult, and for taking the time to share your discoveries and impressions with us !!! And so do all the girls participating in this fascinating "plunge into the world of cast iron" !!!
Thanks to all of you, now I also have an "iron addiction"!

Take the divider and everything should be OK

Nata, I will definitely try and write ...

[Scarecrow]

Girls, take the report (they are more fried alive, some pale in the photo):

With a divider, a thousand times better! I like it! How fast it was with such and such a size! And "cho" I haven't asked you for help before ...



Scarecrow, treat yourself to your "for all occasions" on beer to your own cooked and smoked Halloumi:

[bnb]

bnb,

Vooot, that's another matter !!! Understood))). From the heart to health and chic pancakes!))

With a divider, a thousand times better! I like it!

Urrraaa! Congratulations.
So the theorist came in handy.)) For not that I never used a divider in my life - I saw it only in passing in the pictures.

[bnb]

Girls, take the report

bnb, cool pancakes turned out

[Yulia]

Yulia, thanks, thanks to all of you and our beloved "bread maker" now it's easy!

[Bijou]

Bijou, Len, in the topic about dishes, I asked a question: how to prepare a Gourmet frying pan for work, so as not to spit sweat, but to enjoy cooking. As a connoisseur and lover of stainless steel, tell me, eh? And at the same time - how to warm up a stainless steel pan before cooking: over high heat, medium or no difference? The electric glass-ceramic cooker is ordinary, without induction.

[Kurbat]

Kurbat, I answered.)) I forgot to say that I was used to heating a clean, empty pan over high heat a little more excessively. That is, overheated, then reduced the heat, allowed it to cool slightly and then pour oil. I don't know how correct this is, but sometimes the frying pan flatly refused to fry, for example, cutlets. They stick and that's it. So I was "practicing technologies", experimenting this way and that ... With this method of preparation, it is difficult to leave the pan unwashed - all the dirt will immediately turn black and start to burn out.))
Somewhere there are a bunch of pictures with my stainless steel. And with cutlets / scrambled eggs as well. Find would ... (((



Ah, well, at least that was the first one ... There are several of my posts with pictures on the page.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=500377.140

I was sure that my cast-iron frying pan for crepe-suzet did not change at all over time. Then I bought myself a new pancake house, and it turned out that the oil was still noticeably accumulating.

[Method (1)]

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 raw dough does not penetrate into the iron during baking and the cast iron does not begin to 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.

Natural tung oil is toxic and has an unpleasant odor, therefore it is used only for technical purposes. Tung oil has a high permeability to any type of wood (without leaving a film on the surface), so that the surface treated with this oil is extremely resistant to water and alcohol-containing substances. Forms a wear-resistant matte surface.



Good day!

Digging up the Internet in search of the perfect solution for the so-called patina / seasoting
carbon steel griddle found this wonderful theme.
Just the other day I am expecting the delivery of the new de Buyer Blue Force.

After reviewing and re-reading a huge amount of information, we get something like the following:

The search for material with regards to steel pans is complicated by a large amount of cast iron, stainless steel, etc.
these topics are always mixed and as a result, after rereading 23 pages, a maximum of 10% was devoted to steel pans.
This is not in any way a reproach, it just happens everywhere. Cast iron is good)

The preparation methods have become so contradictory that the moment comes when you already want to give up and buy tefal).
However, this exit is not for me.

As a result, there are ways that exist (but if there are others please add me) there are essentially 2 of them!
There is also a third, but it is rather risky, but perhaps the most correct? .. But in essence, the goal is the same everywhere.
Get the most stable "non-stick coating" possible.

The first step, of course, is the very washing of the device and it would seem, what's new?
According to the instructions, the pan must be rinsed under hot water to rinse off the beeswax.
with which they are rubbed to protect against corrosion for proper storage and transportation.
However, according to some sources, even the sources of the manufacturers themselves assure
it is not necessary to completely wash off the wax, so that it would help during ignition
the formation of a more regular base layer.
And someone does not wash it off at all, but this experiment is clearly only for hardening in the open air.
actually like all similar ones in this style.

Method (1)

So it turned out that a more working way (I haven't tested it yet) is done as follows:

- dry frying pan
- the bottom is covered with 0.5 cm of oil
- coarse salt is poured so that the oil evenly covers it
- then add peel peeled 2-3 potatoes and preferably not very thinly peeled)
- fry, stirring over high heat until the salt turns dark ~ 10 min

Then we naturally throw out the whole thing, rinse it with warm water and wipe it clean with napkins.
Some people do this process twice.

1.1 We put the pan on fire, heat it, a little oil, rub it thoroughly with a folded paper towel in a thin layer and wait for the first haze. We remove from the heat to cool.

Method (2)
This is essentially the same as paragraph 1.1, only you need to repeat it 10-11 times each time allowing it to cool completely.
Someone then takes pieces of bacon and fry them until exhaustion until
the pan will not turn black as coal. There is also an option on the charcoal grill process
the same, but there the temperature is higher and open air is needed. And in my opinion here on the forum I saw something similar.

Method (3)
Based on the destruction of the polishing layer. The preparation with oil remains essentially unchanged but before that
the bottom of the pan is sanded with abrasive materials. I saw this path a couple of times but looked very confident.
After that it takes literally one seasoning layer and everything is just great.

As for the oils, I can't understand anything at all. Why are they trying to use everywhere
linseed oil? It quickly solidifies, but at the same time the temperature of its smoking and burning there is 107 degrees,
they say lard is better so there the temperature is already 182 degrees, sesame 210 is
alternatives google the table - "Smoke point of various oils".

From here the question is how this layer will be kept (I am not a chemist or a physicist), but if
pans above 107 how long will it last?

I hope you don’t throw burnt pancakes)) .. How will they bring me to share my experiments.
Thanks to all! Good luck and delicious pancakes!

[Scarecrow]

Something I did not understand, which topic should I go to, so I came to Scarecrow... She is kind, she will not chase me with a broom

So, I got into the taste of a stainless steel pan. On my electric hob, she cooks amazing cheesecakes and pancakes! De Bayer either fires them for me, or extinguishes them in oil, cast iron is also slightly wrong. But on a stainless steel I was even stunned by this discovery! I definitely define a frying pan in the system of frequently used ones!