Patination and further use of uncoated pans

[Svetlenki]

Svetlenki,

Yes, such a roster, it fits perfectly. The photo is lousy, but visible. Moreover, I terribly like the vegetables-potatoes below, because it is to them that all the juices from the chicken flow down and at the same time they are so well baked on top. The upper "pipe" on which the chicken is planted - with a depression at the top. there is like a glass. For wine or whatever you want)). I pour something tart there. Not to say that it is strongly felt in the bird, but just a pleasant addition. If you like wings - wrap with foil. ALWAYS the last two segments are fried / dried until crisp. Although, maybe that's the case with me. I use the roaster in a wood-burning stove, and there, be healthy, of course ...


Yes, I also have "dry" bald patches after the film was removed. I think that they will close over time, especially since the roster was not new, it has already been used many times and has not been washed with detergents. That is, it is not fat-free cast iron sticking out. It seems to me that there are only 2 ways to fix it - calcining to good smoke, so that the residual oil is burnt (a kind of semi-pyrolysis)) and smear it with a hot cloth with oil. ignite again, as if to "bake" the oil film. Or washing with a stiff brush with detergent. that is, deleting everything that can be deleted again.

Well, here we are "terribly beautiful" after five layers of oil





Traditionally (just kidding, coincidence) it was necessary to fry the mushrooms. Excellent result - nothing stuck at all, beautiful honey color of fried mushroom crust



There was water, but quite a bit and it evaporated very quickly, that is, there was no quenching of mushrooms And, in comparison with cast iron, an excellent reaction to a change in heating! Super!

I fried the mushrooms and decided to fry the potatoes in the same pan without rinsing. It is her own fault - she washed the potatoes badly, she began to bother. I had to transfer it to cast iron and fry it in it.

Here is a photo after the "sticky" potatoes. It's not all bad. It could have been much worse!



Soaked for 20 minutes, washed with a gloved hand, dried on the stove and covered with a layer of oil ...

In the evening there will be pancakes

The pan is EXCELLENT balanced. The handle does not outweigh at all

[Svetlenki]

Svetlenki,

Pancakes are also traditionally!)))

Beauty is a terrible force. Not really, the frying pans turned out to be cool))). Why did the potato boil - I did not understand. In theory, it shouldn't. Or not enough oil.

[Scarecrow]

Why did the potato boil - I did not understand. In theory, it shouldn't. Or not enough oil.

We have it very starchy. I was too lazy to rinse a couple of times ... And there was not enough oil. Well, I rub myself against the frying pan ... Sitting on Teflon for so many years




Scarecrow, Nata, and how do you store these pans? Are they with a thin film of oil? Do you have them hanging or in a pile are layered with such fabric daisies?

The brush came ... Such a high-quality brush is different to the touch compared to Ikeev's

Skeppshult. Swedes.

Oh yes, skeptic, it seems to me - the perfect cast iron. I have had their crepe suzette frying pan for three years now. I'm still waiting for the toad to win in order to buy more.
And from steel Deuyer pans, I have got accustomed for pancakes, small, 12 cm. Made of blue (blued) steel. There were no special problems when processing them, although I had induction. In the Metro, they are always there, they are inexpensive.

[Svetlenki]

Svetlenki,

Are standing. A stack. Not layered with anything. Their bottom is also processed - it doesn't need to rust. Therefore, the contact of the "priests" of the frying pan with the lower one does not threaten either one or the other. The main thing is not to rub them against each other: put them down and take them out just as neatly.

[Scarecrow]

Scarecrow, okay. I was more worried that the oiled inside of the lower frying pan would not stain the bottom of the one sitting in it ... I have electric "pancakes" near the hob. If the oil gets in, they smoke and stains afterwards.

Oh yes, skeptic, it seems to me - the perfect cast iron.

Cifra, Elena, well, tell us why you think so? My experience of dealing with cast iron is not great - the Le Cruz grill pan did not take root, since it does not fit my hob in size, BIOL is happy. I'm trying to figure out whether it's worth looking at foreign manufacturers

[Svetlenki]

Svetlenki, there were absolutely no problems with her. I just washed it, oiled it, and began to fry pancakes. After frying, I wipe it with a paper towel and put it in a drawer until next time. I can miss her for a month, and during this time nothing happens to her. Plus, I never found a small pancake pan from anyone else. Mine is 16 cm at the bottom. It turned out to be a very convenient size for my induction.
I didn’t try Le Cruz (for my stove they are large), but for some reason my biol was rusting, I could not defeat it.

and my biol for some reason rusted, I could not defeat it.

BIOL is actually more porous. I think with him you just need a dance with an oven or barbecue. You can't get off just to grease it with oil.

But the beauty of these pans is that they can be reanimated at any time.

Oh, and somewhere else I read that iron from iron pans, which gets into food, is better absorbed by the body

In general, the skeppsult does not have a smooth coating. At first I was even afraid to fry pancakes on it, I thought I would not remove
Nothing of the kind, not smoothness (is that what you call "porosity"?) Of the bottom was in no way associated with the appearance of rust, or with the adhesion of food to it.
Maybe the composition of the alloy is the case?

Nothing of the kind, not smooth (that's what you call "porosity"

No, it seemed to me that BIOL absorbed a lot of oil before calcining. Therefore, I called it porous.

It is convenient with a skeptic, of course! When food sticks, it really gets on your nerves - I'm just ready to throw kitchen utensils in such cases.

Maybe the composition of the alloy is the case?

maybe, and the quality of casting, of course.

In general, I realized that skepticism is next in line. But the prices for it bite. Maybe by Christmas I'll get a share somewhere

[Scarecrow]

Scarecrow, Svetlenki, Natul, Svetik, I have a simple Vitesse frying pan so shiny, but it's impossible to cook on it - everything sticks tightly. I have been suffering with her for 11 years now, though I always washed it with detergents and still boiled it, it was clean. Is there anything you can do with it according to your method? Just on the weekend I'll go to the dacha - I can ignite it on the grill. I read the topic all over, but in my head until everything fits. Direct, please, in the right direction - it is very satisfied with the size. I bow to the legs in advance

[Orshanochka]

Orshanochka,

Shiny - what is this? Aluminum alloy? Steel? Light in weight?

[Scarecrow]

Scarecrow, Natural is not aluminum for sure - not so light. Most likely stainless steel, but again, not light at all. I can take a picture.

I can take a picture.

Bring the picture, of course! So we will quickly figure out what it is Or look for them on the official website - link under the spoiler

🔗

Here I have 2 stainless steel pans with a waffle bottom. New. I'm even afraid to touch. What to do. The bottom is thick with a stuck disc. Help as much as you can.

[Svetlenki]

Svetlenki, Scarecrow“Svetik, Natasha, this is my frying pan. I give you a link, I don't know how to insert a picture here.

🔗

[Orshanochka]

Orshanochka, Ketsal,

Girls do not do stainless steel processing. For cast iron and carbon steel only. With an iron, only generally accepted methods to reduce burning: before first use, calcination with salt or oil, then wash (cooled down !! do not give it a thermal shock!), Wipe dry. Then, with everyday use, the DRY frying pan is heated for several minutes over medium heat, only oil is poured into the preheated frying pan, warming up for a few minutes to the temperature required for frying, then frying until a crust forms, do not touch the product before. Everything. Then wash, wipe dry.

[Scarecrow]

Scarecrow, I will try to ignite it again with salt. Well, if not, I will use it as a baking dish.

I stumbled across a video of the great Julia Child, as she talks about preparing a metal frying pan for frying an omelet. Watch from 15:00.



French frying pan, long handle, 7 inches diameter at the bottom. You can buy it in the store for 2.5 dollars (smiled). Julia says that first it must be thoroughly cleaned with an abrasive cleaning agent, then heated, put on a coat of oil, and left overnight. Remove the remaining oil in the morning. Just before cooking, add salt, put it on the stove, heat it up, rub the salt with a paper towel, discard the salt and the pan is ready for the omelet.

Probably the worst thing in terms of sticking omelet for me ... Not even pancakes. So Julia's story is very interesting.

[Svetlenki]

Svetlenki,

that first it must be thoroughly cleaned with an abrasive cleaning agent,

Interestingly, the surface should be scratched from the abrasive, in theory, somehow they write everywhere that this is not ice. On the other hand, micro-scratches are more likely to hold more oil on the surface of the pan. Try it in the evening tonight - either pan or disappear Thank you Svetik for the advice!

Interestingly, the surface should be scratched from the abrasive, somehow they write everywhere that this is not ice. On the other hand, micro-scratches are more likely to hold more oil on the surface of the pan.

Exactly! For metal, this is just that! And in reviews on European Amazons, I also met advice to make scratches with an abrasive on purpose! Then the surface of the oil and frying pan hitch will be better.

Well, Julia is great in her simplicity ... I brought in, and you yourself decide whether to follow or not follow her advice

Thanks for the advice Svetik!

Tanya, good luck!

Every time I listen to Julia and every time I catch myself thinking how unpleasantly she speaks. This is my individual, of course, but I even lose the thread of her story due to the fact that I am starting to get carried away with listening to her characteristic pronouns and being shy about them)). I have paranoia.

Scrambled eggs boiled to Bayer today, oooh ...

Scrambled eggs boiled to Bayer today, oooh ...

I seem to be exploiting this buyer for a day (rhyme?) / He has already got me. I'll set everything up, rub everything, and after a while - again twenty-five! It pesters and burns again. Six months of torture.

Scrambled eggs boiled to Bayer today, oooh ...

Were you ready to throw him against the wall? I always have such a desire, if it sticks tightly What will you do next? To ignite again on the street?

Every time I listen to Julia and every time I catch myself thinking how unpleasantly she speaks.

And every time I am thrilled by her pronunciation. These are the different perceptions, wow!

He already got me. I'll set everything up, rub everything, and after a while - again twenty-five!

I understand that you need to rub after each use?

I understand that you need to rub after each use?

But she wouldn't have gone ... for that kind of money! I'm frying on a simple side - a song! Then I'll take a picture and send it for comparison. Oh, they fool us ...

[dog gray]

dog gray,

High five, colleague!

Moreover, I know 100% how the non-stick layer was used (not entirely, but with such a stain) - with tomato paste. There was tomato paste in the roast. Where it boiled, the bottom cleared and the metal was exposed. It is there that the acid is being fried now. Therefore, keep in mind that a steel pan is strictly frying: meat, pancakes, scrambled eggs, eggs, vegetables. Frying in oil. Nothing acidic, will not work - just spoil it and start everything almost from the beginning (I am again igniting mine now))).

I can only cook one meal of meat on it - I need 5-6. Well, after each one revive her again?

[Svetlenki]

Svetlenki,

No, Light, I am more restrained and indifferent in this case (in the case of a dish being squeezed into a frying pan))). I just ignited it again once. I think that everything will be fine, the coating is not all damaged. Now I drive her with pancakes and all that - it will come back to normal.In fact, I liked the behavior of the steel itself: the degree of heat, the reaction to a change in fire. Frying (outright frying) should be fine.

I can only cook one meal of meat on it - I need 5-6. Well, after each one revive her again?

Patinated does not require revitalization after each call. She fries perfectly fine. Meat, at least for sure. I empirically found out for myself that she does not tolerate anything acidic even once ...

I empirically found out for myself that she does not tolerate anything acidic even once ...

I knew this initially, before buying. It was necessary to focus attention on this ... For sour - only enameled cast iron. Oh, well, commercial non-stick

I'm frying on a simple side - a song!

Gal, tell me a simple brand ?! You can even without a photo. I think that you have no time for a photo when you are standing at Martin's

And I still don't understand how my grandmother did frying on it then, because she also fried tomatoes on iron for borscht (maybe because at first they fried onions, carrots, tomatoes?), And on cast iron dishes such as potatoes, cabbage, perhaps that's all. On metal frying and scrambled eggs on lard (I wanted a pancake) scrambled eggs. Maybe they were different?

[Oksana]

After all, she also fried a tomato on iron

Maybe there was already such a decent layer of patina? Didn't have time to eat the tomato? Oksana, do not forget that our grandmothers did not have one hundred and fifty pans like we do now. There was probably a maximum of 3, where there is one pancake. Here are the rest and were used regularly.

And my grandmother taught me not to wash pans - just wipe them with a piece of bread. Eat bread, frying pan until next use on the shelf

[Svetlenki]

Svetlenki,

I also knew, do not worry, but I thought - once only, half a minute - oh well, nothing will happen! Yeah, figvam)).

Damn it! Metal (alloy) is different! Different properties ... Carbon steel is oxidized. Our skillet is made of it.

[Galya]

Well I fried one chicken breast for pizza topping




I understand what Galya is talking about. The second batch will stick tightly ... we will think and work further



Galya, the buyer has a series of carbon steel, and also blue steel ... without half a liter you can't figure out what they have where ...

And when interacting with acid (tomato), salt is obtained. And, thank God, if "good" ... I'll throw out this breeder.

And I still don't understand how my grandmother did frying on it then, because she also fried tomatoes on iron for borscht (maybe because at first they fried onions, carrots, tomatoes?), And on cast iron dishes such as potatoes, cabbage, perhaps that's all. On metal frying and scrambled eggs on lard (I wanted a pancake) scrambled eggs. Maybe they were different?

There is an alloy of the type of aluminum. Mine also have a frying pan (the family has a nickname - the bridegroom)): my father, who is 67, married my mother with this frying pan in his dowry, and received the frying pan from his mother, that is, from my grandmother). It is bare metal (eventually turned black), but it does not rust at all !!

Iron rusts. The aluminum frying pan will not rust. There are other problems - you can't keep sour for a long time. There are no perfect metals. I fry quickly, and I try to finish in glass. Or enameled dishes. I do not leave dishes in the pans.
Glass is the best material. Various strong acids are also stored there. All reagents and other poisons.

[dog gray]

dog gray,

It is understandable that iron rusts, but aluminum does not. I'm talking about what we often call "iron" pans, which are not iron / steel. And not aluminum. They are made of aluminum alloy. And they behave in cooking, respectively, in different ways.

For example, I was firmly convinced that my father’s marrying pan was made of cast iron. She was not so familiar with cast iron that she could recognize the difference in weight: the pan was thick-walled and heavy, not like aluminum, but not enough to be cast iron)). I was shocked when one day my grandmother who was staying with us cleaned up this frying pan.which turned out to be: white metal!)) It was an aluminum alloy. And there was such a layer of soot / patina on the pan that it looked unambiguously black. Now I have 2 old ducks in my hands. Enamelled inside. Heavy. You will laugh, but I just can't identify the metal)). Although it has long been a good sign with cast iron and non-iron)). It seems to me that it is white under the layer of everything (I tried to remove it). In addition, we made ducklings from alloys mainly. But I'm not at all sure yet. Weigh almost as much as cast iron.

but I just can't identify the metal)).

Soooo! Another analyst.
You need to find out the specific gravity of the alleged substance, build a proportion. And you will be 100% sure of the result. If not for one snag. You will never know the result until you remove the cover. Give it up. Fries and okay.

Cast iron attracts a magnet, aluminum does not

Cast iron attracts a magnet, aluminum does not

And aluminum alloy?)))

There are no pure materials in the dishes (except for elite ones) - only alloys.
Cast iron is also an alloy.



You don’t know, I say. Coating interferes.

There are no pure materials in the dishes (except for the elite ones) - only alloys.
Cast iron is also an alloy.



You don’t know, I say. Coating interferes.

Well, you know what I mean: duralumin or something like that. Because there were a lot of duralumin pans in Soviet times.
The fact of the matter is that the coating is damaged in several places. And I rack my brains: to ignite the vhlam so that everything falls off completely or to throw it away and not suffer)). Cast iron will withstand calcination without difficulty. The aluminum alloy is deformed, it seems to me. What will happen to the coating -
I don’t know at all. I didn't want to dig deeper into the day and throw it away. Or immediately throw it away or whatever the result would be))

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



In short, why was I freaking out, I thought that I was the only one such a fool. Do not understand how. And there are many of us, it turns out ... So, they are just trying to fool us. Oh, Sveta, I warned you. Now mess with your frying pan, what a fool with a written sack




Here I have almost all the pans (of the new) are ours. Not cast iron, moreover with a non-stick layer. Believe it or not, one was badly burnt at one time, so I tore it off with a scraper (scraper) for glass ceramics. Years, well ... 12 to her. About. Or maybe more. Nothing bothers her. I have three of them. As a govoritstsa - cheap and cheerful!
🔗 And you can find it, I think ... everywhere in Russia.

[Galya]

Oh, Sveta, I warned you. Now mess with your frying pan, what a fool with a written sack

GalyaI'm so stubborn. Worse than a ram! All the same, I'll get to the bottom of the truth. We have forums where professional chefs hang out. I'll go there and read what they write about iron pans. I read about knives with them - I figured it out.

🔗

Now it's the turn of the pans.

For some reason, it always seemed to me that the profession of a cook is laziness for the mind ... My head explodes from all the information that I need to keep in my head, digest and assimilate. And I am a graduate student, if that

Cast iron attracts a magnet, aluminum does not

Wow, how smart she is! I would not have thought of

Well, that's it, I'm at home - I went to scoff at my steel frying pan

[Svetlenki]

Svetlenki, Brightwing, did everything according to Julia Child. For the first time in 11 years, nothing stuck to this frying pan !!! Fried pancakes with homemade cottage cheese and raisins. Beauty-ah-ah-ah! Thank you

[Orshanochka]

For the first time in 11 years, nothing stuck to this frying pan!

Orshanochka, Tanya, I'm so glad, so glad !!!

Fried pancakes

You are brave! Immediately check with pancakes! And the frying pan is working!

Now the question is ... Do you have to produce this with salt every time? I understand that yes ...

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

What will not stand, calcining ?? And nothing that the most heat-resistant parts for all sorts of boilers or furnaces are made of cast iron?)) But aluminum, yes, will melt where cast iron does not sneeze.

But the enamel will probably be able to peel off - the thermal expansion at such temperatures may be different.

And aluminum alloy?)))

Good joke.))

You don’t know, I say. Coating interferes.

Well, what nonsense? Enamelled cast iron rips the magnet out of the fingers with tremendous force.Is it really so difficult to step away from the computer and check before approving this with such an authoritative look? ((

In addition, we made ducklings from alloys mainly.

For me this is a bit surprising - I have never met a Soviet / old silumin under enamel. And aluminum too. Cast iron only. And silumin always came across naked. But I don’t argue, I just didn’t have a chance to see this - in the house of a duckling under enamel it is cast iron, and without coating it is silumin. But you can't call him white, of course, it gets very gray from time to time.

Now the question is ... Do you have to produce this with salt every time? I understand that yes ...

With a stainless steel, or what? (is this about Vitesse?) Of course not.))

The stainless steel works great in normal mode, as long as 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. ((