Patination and further use of uncoated pans

[Sveta]

Sveta, perfect cheesecakes! We must also try on a stainless steel.

I don't know where to write, but I really want to brag. I bought a lodge frying pan from the Pro Logic series. I don’t know what they add to this cast iron, but vegetables don’t stick to it at all, factory preparation was more than enough for life. I hope someday I will learn how to fry eggs on cast iron))




I myself suffered about eggs on cast iron, I myself am telling you how everything turned out to be simple, at least with a chatterbox. Suddenly, not only I do not know how)
I watched about 30 videos yesterday, and ended up doing this:
1. Reheated a skillet for 5 minutes on medium heat (5 out of 9 on my stove).
2. Dissolve a little less than a tablespoon of butter. She poured eggs mixed with a fork.
3. I didn’t touch them at all for half a minute, and then with a silicone spatula I began to shovel slowly from the edges into the middle.
4. When the eggs were almost cooked, but a little more shiny, turned off the stove and waited a few more seconds.
I am very pleased with the result, the pan is clean, nothing stuck.

It also works with fried eggs. Nothing sticks on the top five, the scrambled eggs were removed as from a non-stick coating.

Chucha patinated-patinated and patinated)).

I decided to clearly state the logic of my actions, the combination of theory and practice, taxis)). Because quite recently, I once again tormented my cauldron (more precisely, the coating ditched on the cauldron), then a steel pan, with which this topic began. Because the cover is also that. Ukantrapupila.

So ...

Patination is necessary for new dishes, for dishes with a spoiled coating (you can spoil a lot of things, but the effect is usually one - it starts to burn), for dishes with very thick carbon deposits - the thermal conductivity worsens, it is not fried intensively, unevenly.

Further. Heating over 370 degrees leads to the burnout of all organic residues on the dishes (cast iron, steel). This is pyrolytic cleaning. That is, everything simply burns down to an ash-like state. This is good for preparing cookware for a new coating. To keep it uniform and good.

Oil for the formation of carbon deposits (the same non-stick coating) must be heated up to 330g. That is, this is the maximum. When approaching the figure 370, you simply burn off all the coating on which you work so diligently)). Therefore, after the grub - just the operating temperature. The oil smokes. Its smoke point is about 270 degrees (refined sunflower, if not confusing). It should be so.

Only a thin film of oil (you do not need to pour a puddle, collect the excess with a paper towel (in the case of a frying pan) or a rag wound on a wooden stick (in the case of a heated cast-iron dish) and wait for this film to burn (it darkens to a chocolate state) otherwise you will just rip off unpolymerized and not dry if you constantly poke around with something .. Each layer on top makes the coating darker and darker. Finally, the surface of the dishes becomes anthracite black.

Here.
In the first photo on the left, a black cauldron is almost finished, on the right - not yet. It is difficult to give uniform heating on the stove, so the "frying" of the oil film goes in stages: where the cauldron comes into contact with the hottest part of the stove. Fry it - turn it, etc. Well, then a photo of the cauldron ready to work. I was going to cook this pilaf.
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[Nata]

Holiday greetings!!!

In the first photo on the left, a black cauldron

oh, how beautiful the cauldron has become, I would have looked at it, it shines like a mirror. Super! Nata, thanks for the Temko, I studied everything, but my hands do not get to do it in a city apartment, but I plan to take everything to the village and finally try to bring my pans / cauldrons into working order, which are harvested, but are still new

[Svetlana777]

Svetlana777,

I prepared steel at home. The pyrolysis stage was skipped, of course, but blackened normally. Smokes, but not fatal. The hood is more powerful and everything is ok.

[Scarecrow]

Scarecrow, Nata, you did a great good deed, that you opened this topic and helped us. Now I rarely go to non-stick pans. Cast iron, steel, stainless steel in work. They are cool.

28 cm de bayer is waiting in the wings for patination. I also can’t pull myself together and start to smell in the apartment. I didn't manage to do it in the house, now here ...

black cauldron - almost finished coating

Handsome! Will pilaf be prepared for the New Year's table on an open fire, I suppose? Or is the flame control there? You are brave!

[Svetlenki]

Svetlenki,

I've been cooking pilaf on the wood for a fair amount of years))). I can. I soaked the cauldron from the previous pilaf and forgot it for 3 weeks on the street. A kirdyk came to him. In the sense of covering / soot. I had to redo it. And the pilaf after processing has already been twice. )) Do not be afraid of the color, I do not fry meat and onions to coals, this is devzira rice, it has its own color-brown color.

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Devzira is the safest rice

[Nata]

Nata,
If the Fergana version, then the onion should be fried a little harder, until golden, so that it "rustles" when stirring with a slotted spoon!
I can. I have been cooking for the number of years, probably three times more!

[Igrig]

Igrig,

I propose to measure the heights Whoever is more hefty is cool!))

In fact, I do not pretend to be some kind of pilaf megaspecialist, but I know how delicious. And I don’t put hot pepper, all the time I’m afraid to damage it and ruin the pilaf tub. )))

but I know how tasty

This is without a doubt - it can be seen from the finished product!
Such as it should! The main thing is that friability is visible for hundreds of two kilometers, and everything else is secondary!
But pepper, damn it, is a must: it gives an amazing light aroma! How to protect yourself from damage is the only option: put it in the zirvak (after all, you don't need to interfere with it at all), and remove it before laying the rice, especially since it, the parasite, strives to float over the rice. And there will be happiness (for everyone)!
I myself adore sharpness, but few others!

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How much beauty follow the link)
I also ordered the Biol cast-iron pancake maker, I already baked it and liked it very much.
Now I look closely at the Lodge, they have very beautiful pans.



What can you cook in this tiny skillet with a bottom diameter of 11 cm?




it turns out they have a very tiny frying pan

What can you cook in this tiny skillet with a bottom diameter of 11 cm?

Scrambled eggs per egg. I make scrambled eggs and omelettes in pancakes.

I also ordered the Biol cast iron pancake maker,

I ordered a frying pan with a diameter of 28 cm. I can't handle everything, with this damn insulation ...

By the way, since here again they started talking about various cast iron. I have long wanted a large frying pan, but a toad choked the decent marks. I bought it for 28 cm from a new series in IKEA. As a result, this is the first frying pan that I actually had to oil and heat several times in the oven. Otherwise, everything would stick mercilessly. Now it seems to be working, but sometimes it still sticks. But beautiful, of course.

Now I look closely at the Lodge, they have very beautiful pans.

Nice pans! I didn't take a diameter of 11 cm, but a little more than 20 cm

What can you cook in this tiny skillet with a bottom diameter of 11 cm?

Usually spices and nuts are fried.

I ordered a frying pan with a diameter of 28 cm. I can't handle everything, with this damn insulation ...

I practically did not process my Biol. I sprinkled a couple of tablespoons of salt and held it on the stove for 10 minutes.When the salt turned a little gray, she cleaned off with a lump of paper towel, poured olive oil, greased it well and put it on the stove for 15-20 minutes. In order not to smoke too much, I covered it with a stainless steel lid and turned on the hood. She held it for a little and turned it off, after cooling down, she wiped off the excess oil with a paper towel and began to bake pancakes.
The first pancakes required more oil, then I got the hang of baking without greasing. But I always add a little rust to the dough. oils.
Once a pancake began to weld in one place, I immediately poured a couple of tablespoons of salt into this hot frying pan and rubbed it with a paper towel (it is better to tear off a few napkins so that the lump is impressive and not scalded). I removed the excess salt and carbon deposits, dripped oil and immediately continued to bake, then it went like clockwork.
In general, after suffering with Teflon, I want another cast-iron pancake maker with a larger diameter and a frying pan, you just need to decide on the diameter.

I practically did not process mine.

No, I will process it ALWAYS, as the peasants recommend here (who ate the dog on this).
But first I need to go to nature, burn out all the technical oils from the cast iron at the stake. This action is not for home.

Scrambled eggs per egg. I make scrambled eggs and omelettes in pancakes.

Beautiful what portioned omelettes. We must look for this form on Ozone.

[Pchela maja]

Pchela maja, in my case, this is a cast-iron pan for pancakes with 9.5 cm diameter cells.

[Elena]

Elena, it's a skeptic, right?

Well, wooooot, again I want her ...

[Sveta]

Sveta, yeah, he is the one, with a wooden handle for 4 cells)

Well, alloooo, you finished me off, also with a wooden handle

Well, I decided that there was no point in putting it in the oven, and the wooden handle still didn't get warm almost. In general, I had one of the most popular pans.
PS: I found a photo with pancakes - a very good size.

she bakes so evenly. it stopped me about a square frying pan. It seemed to me that it would only blush in a circle, but here everything seems to be smooth. Flax, how is it browning evenly?

In general, I have the most popular stewpan (high sides) 24 cm from Skepp and De Bayer, a classic frying pan of 24 cm. Workhorses work every day. And yet, yes, I was very impressed with the wooden handle.

On pancakes, lighter areas are still visible. The bottom of the pan is still round. On the eggs, I do not notice unevenness at all. But I also have a stove with a small heating spot. Actually, because of him, I switched to heat-capacity pans. If cast iron is already heated, then all))

Video from the manufacturer KUKMARA on how to prepare their cast-iron cauldron for pilaf.

Girls and men, please tell me. I bought a cast-iron pan with high sides. I ignited it with salt, then poured oil somewhere in a layer. I smeared it on the walls and fired it for about 20 minutes. It even began to change its color. Leaked, rubbed the boom. towel. And after cooling, the bottom of the norms, and the sides became sticky in some places. From what? Should have been pouring oil like the aunt from the video? In short, I washed this stickiness with soda. I smeared a hot frying pan with a thin layer of oil, waited for a haze, turned it off, cooled it down. And so three times. But damn it is still sticky walls. What is it? Oil g ...? I have Oleina. What brand of oil are you using? PS: I cooked pilaf, nothing stuck, that is, a non-sticky layer was formed, but this stickiness ..., and the chicken stuck a little, but I didn't heat the frying pan, but it was delicious. Please help me figure out how to make sure that there is no stickiness?

[Yuliya]

YuliyaAny sunflower oil will give this effect. I have already uploaded a video of what oils you need to process cast iron. The peasants tell everything about the case, and to get a nonstick, the most successful solution is to process linen in everyday life.
I will not be too lazy to post the video again.

[Yuliya]

YuliyaAny sunflower oil will give this effect.I have already uploaded a video of what oils you need to process cast iron. The peasants tell everything about the case, and to get a nonstick, the most successful solution is to process linen in everyday life.
I will not be too lazy to post the video again.

I saw this video, read the whole topic. Linseed with a terrible smell, and then someone logically thought that his smoke point is lower than the working temperature of the pan and it will burn linseed oil and then what's the point? And any vegetable you say leaves such stickiness? Does everyone have sticky pans? I didn’t seem to understand, people are somehow struggling with this, but I don’t understand. I seem to be doing the same thing, but it doesn't work. I am sinning on the initially incorrect annealing. It is probably necessary to re-calcify the empty one, and then apply the coating in thin layers. Or as in the video on fire, but then pour oil on the walls. Which way do you think to choose?

[Yuliya]

Yuliya, IMHO, the frying pan itself tells you that different conditions at the bottom and on the walls, hence the different result.

[Yuliya]

Yuliya, it is necessary to spread the boiling oil with an even thin layer along the walls with a silicone brush all the time during the calcination, practically without stopping. Better to do it on fire.

Yes, girls, I realized that I was mowing. In general, I'll try to do it on an open fire in the video. And it will not be covered with soot on the outside? And if so, how to wash it? It is not possible to take a country cauldron in hand, everything is black outside and the figs are washed, only when we go to the sea, we wipe it off



Or maybe the oven is better and simpler and cleaner?

I also use linseed. It burns out and doesn't smell anymore. But flaxseed forms a good layer.
In another video (like one of the French firms) I saw that potatoes were fried in linseed oil with a lot of coarse salt. Before the coals !!! (You can use cleaners or substandard ones. The sides of the pan are also covered with a splash patina.
She did just that. At home. My kitchen is practically not separated from the living room.
In the summer she opened all the windows and the door to the garden. The draft was good! There is no smell in the room / kitchen.

Got it, thanks to everyone. I will try)

Or maybe the oven is better and simpler and cleaner?

Yes. Because cast iron holds heat well, but conducts it very poorly. Therefore, the side walls of the pan will be at a significantly lower temperature than the bottom if patinated on the hob.

Yes. Because cast iron holds heat well, but conducts it very poorly. Therefore, the side walls of the pan will be at a significantly lower temperature than the bottom if patinated on the hob.

Exactly, I didn't think something. Means either fire or oven. Thanks for the advice)



And here's another stupid question, if not in this item, direct it to the right place, how to determine that the pan is well heated, but not overheated? When overheated, the oil burns, releasing any kind of kaku, but I would not like this

[Yuliya]

When overheated, the oil burns, releasing any kaku, but I would not want this

Therefore, patination is recommended to be done on the street, so as not to breathe this one. And the oil will smudge when patinated, this will not go anywhere. And it will smoke in the oven ...

if not in this property, direct where necessary

Yuliya, ask here, do not hesitate. Ask all questions about patina if you still have any questions. How can we help

Yeah thanks)))



Therefore, patination is recommended to be done on the street, so as not to breathe this one. And the oil will smudge when patinated, this will not go anywhere. And it will smoke in the oven ... this is understandable, only I meant before cooking how to determine that the pan is at the correct temperature?

only I meant before cooking how to determine that the pan is at the correct temperature?

It takes longer to heat, but at an average temperature (I have induction, I heat cast iron for 5 out of 9 minutes 5, steel for 5 or 6 minutes 3, probably). Then it heats up evenly, does not overheat.You can check with water for the first time - sprinkle on a heated one, if it boils, it's time.

[Cifra]

But how Cifra, Elena advises. And you don't need to heat the pan with oil. It must be poured into the pan before frying. If anything, I myself was only taught this a couple of years ago, so do not take it for notation.

[Cifra]

But how Cifra, Elena advises. And you don't need to heat the pan with oil. It must be poured into the pan before frying. If anything, I myself was only taught this a couple of years ago, so do not take it for notation.

what are you, what notations?) on the contrary, these are advice that I listen to with attention and will apply), so thanks)

It takes longer to heat, but at an average temperature (I have induction, I heat cast iron for 5 out of 9 minutes 5, steel for 5 or 6 minutes 3, probably). Then it heats up evenly, does not overheat. You can check with water for the first time - sprinkle on a heated one, if it boils, it's time.

I warmed up on a large gas burner at a minimum for about five minutes, the smoke went up and not small, but I want it to be without a haze. I read somewhere that it is necessary to lay food before the smoke appears. And how to determine that it will appear now and it is high time? People know how to do it by hand. Experience, experience and more experience. Hurry up to get it)

[Yuliya]

And how to determine that it will appear now and it is high time? People know how to do it by hand. Experience, experience and more experience. Hurry up to get it)

Yuliya, you know what? When you take care of your cast iron, after washing the pan, you need to dry it on the fire so that the moisture comes out of the pores, and then apply oil with a brush. Look for a while when this oil starts to smoke in your frying pan. This time (drying the pan from moisture), plus minutes after applying the oil and the beginning of the haze will give you an approximation of time.

Buy a brush in a jar. Well, if not Bodum, then at least some other. She will be needed on the farm if she is firmly decided to cook on cast iron and steel (metal).

I have a brush) yes, I also planned that, every time to detect and gradually the correct time and heating I understand. Thank you)))

Guys, hello everyone! Finally I got to the dacha, they burned the pan right on the fire. For a long time, two hours, until it became gray, then it was brushed with an iron brush and then it began. I did the guy from the video. She soaked her in water with vinegar, and she is a viper, instead of washing off the rust and covering with some kind of protective layer, on the contrary, almost all of it rusted. Has become brown. I cleaned this garbage with soda. Now I cook it with linseed oil in the oven. Only it is unrefined oil. We don't have a refined one in our city. It's nothing? I did everything right, what do you think? Why is it rusty? Maybe I did something wrong?

[Yuliya]

Yuliya,

Why soak a pyrolytically cleaned frying pan with vinegar? I do not understand. Completely bare, defenseless metal. Pyrolysis burns everything out. All possible organic matter. Of course, she immediately rusted. But water. It was just that the gray one had to be there with oil and cover. On fire. Lubricate with a rag on a stick with a thin layer, give the shine and warm up to a slight smoke, smear again and warm up again. And so until the pan turns black and that's it, the layer is ready.

[Nata]

Why soak a pyrolytically cleaned pan with vinegar? I do not understand.

Nata, this is the guy in the video doing this with an old cast iron ... I didn't have time to watch all 27 minutes, but I found it somewhere in the middle, didn't go into the details.

Yuliya, I am with Scarecrow agree. There was no need to mock the pan like that.

Maybe the one who advised the video will comment.

[Nata]

Nata, this is the guy in the video doing this with an old cast iron ... I didn't have time to watch all 27 minutes, but I found it somewhere in the middle, didn't go into the details.

Yuliya, I am with Scarecrow agree. There was no need to mock the pan like that.

Maybe the one who advised the video will comment.

Well, yes, he himself says pyrolysis, and then soak it with vinegar, so that the remnants of rye can be pulled out of the pores and create an additional protective film, phosphate or something, I don't remember the name. Well, nothing, I defeated her, rust in the sense.



And this uncle also says that after linseed oil it is enough to just wash it and wipe it dry, you don't need to lubricate it every time. And if nothing is burnt to it and it is only in oil, then do not wash, just remove the remaining oil