What is a seasoned cast iron pan?

The

appreciated cast iron pan is a pelvis with cast iron that has been treated to provide a protective non -stick surface. The spice process consists of using oil or solid fat, such as lard, to make pans and warm up. This bakes the fat into the pelvis surface and allows it to fill all the slots and create a smooth surface. Many chefs prefer to use a seasoned cast iron pan because of this surface and because the cast iron material spreads evenly and maintains it well. The cast iron is also very durable and will take an extremely long time with proper care.

When a cast iron pan is purchased, it is not usually flavored and will have a matte gray surface. There are several brands that start selling already flavored pans, they will look black. The most common sizes are 10 inches (about 25.4 cm) and 12 inches (about 30.5 cm). The appreciated cast iron pans in these sizes are versatile cooking tools. Onijsou large enough to cook a lot of food but small enough to make them most people withNut to raise one hand.

After purchasing a new cast iron pan, it should be a thorough mistake to remove the residues from the production process; Once clean, it must be flavored. Píra should be covered with a thin layer of fat, such as lard or oil, on all surfaces inside and out. It is important to taste all surfaces because the spice protects cast iron from the developing rust. After coating the pan, it should be placed in a warm oven, approximately 350 to 400 ° F (about 176.6 to 204.4 ° C), for about one hour and then allowed to cool. This process can be repeated several times if necessary.

The spice process bakes fat on the surface of a spicy cast iron pan. Fat fills all slots or scratches and creates a smooth non -stick cooking surface. After a while, a well -spicy cast iron pans develop a smooth black surface with a soft gloss, also known as patina. This surface prevents food to stick toELO without possible danger of non -stick coatings that can wear and insert and contaminate cooked food.

In addition to non -stick properties, many experienced chefs prefer an experienced cast iron pelvis because the metal evenly distributes heat and maintains warmth well. These pans are extremely durable and can last a lifetime with low maintenance routine. After cooking in a spicy cast iron pan, it should be washed while it is still warm hot water and small or no soap. It should be dried with paper towels and stored in a dry place without moisture. With frequent use and proper care, this should take years.