What should I do to keep the pan from burning? Cast iron skillet sticks - what to do? Why does oil "hiss"

Those who cook often and, of course, tasty, sometimes come across problems that arise with their kitchen assistants. First of all, it concerns dishes. Often a hostess who loves to fry and bake wonders why the pan burns and what to do about it? Today we will talk about it. And not just talk, but tell a lot of useful and practical things.

Why does the pan burn?

Most often, products begin to stick to the surface of the pan when the material of the product has a porous surface. This applies to cast iron, aluminum and enamelware. Steel and ceramic coatings have a different cause of burning and sticking.

Frying pans with a non-stick coating based on polytetrafluoroethylene polymer (Teflon) do not cause these problems at first. On many models you can cook even without using oil. Then the coating wears out (after 1-3 years) and sticking or burning becomes inevitable.

And taking into account all of the above, we can safely say that the following factors are the reasons for burning food to the bottom of the pan:

Poor quality non-stick coating (counterfeits of originals).
Product age. Applies to all coatings that are worn out and badly damaged over time (teflon, titanium, ceramic, marble, granite).
Incorrect operation. Applies to steel, cast iron and aluminum pans.

What needs to be done so that the pan does not burn?

There are a number of subtleties and tricks, knowing about which you can significantly minimize or completely eliminate this trouble. To do this, you need to determine what material the pan is made of, then follow a series of rules.

If a cast iron skillet burns

Reliable and time-tested can be found in any hostess. It is on them that golden, delicate pancakes and the most delicate potatoes with a crispy crust are obtained. And what a shame it is when everything starts to stick to the “native”, time-tested cast-iron pan. Why is this happening?

There are several options. First: Cast iron has lost its natural non-stick properties. This happens due to improper care of the dishes. Second: The pan is poorly washed and has old and burnt food particles on the surface. Third: The pan is new and has not been properly prepared for use. This includes its calcination and the creation of a non-stick layer.

If the cast iron pan starts to burn, then you need to do a number of actions:

Wash the product thoroughly with detergent and allow to dry completely (you can dry it on the stove).
After that, pour salt on the inside of the pan. The bottom should be covered with a continuous layer 1-2 cm thick.
Turn on the burner and heat the pan for 3 to 5 minutes. The salt should begin to crackle and change color (gray or yellow).
Allow the product to cool, remove the salt and generously smear the entire inner surface with sunflower oil.
Let the dishes stand, then remove excess oil with a napkin.
After this procedure, do not wash the pan - it is ready for use.

Some housewives solve this problem with a simple and fast way: Bread croutons are dried in a frying pan (without oil), after which it restores its non-stick qualities. Why this is happening, no one can really explain. But the fact remains.

What's wrong with cast iron cookware? Long idle and humidity. You can’t “forget the pan in the corner” for a long time. Yes, imagine, it requires constant master's attention. And it is desirable to store it in a dry cabinet. In order for the product to serve for a long time and correctly, it is necessary to do it after 20-30 times of its use.

If an aluminum pan burns (without any coating)

It also has a porous structure (like cast iron), which contributes to the active penetration of food microparticles into the surface when heated. Naturally, this ensures sticking and burning of food. most trusted and effective method get rid of this:

It is necessary to pour ordinary vegetable oil (unrefined) into a clean and dry dish so that the bottom surface is completely covered with it, and the walls are generously lubricated.
Pour 2-3 tablespoons of table salt and place everything.
Turn on the stove and put the pan on medium heat.
As soon as the first smoke appears, remove from the stove.
Let cool, then wash the pan without detergent and wipe dry.

The pan is ready to use. This manipulation should be done whenever food starts to move poorly from the surface.

If a ceramic pan burns

If this happened to a ceramic pan and it began to burn regularly, then things are worse here. It is impossible to ignite ceramic dishes with oil and salt - no effect will follow.

The only advice that will help to slightly reanimate it is as follows: The product is thoroughly washed, dried and inner side richly lubricated with ordinary vegetable oil. The pan is left for 15 minutes in such a "fat" state. Then the excess oil is removed with a paper towel. If this method did not help, so in this dish it remains only to stew. If it is, then you just have to part with it.

And for the future, you need to know about the features of ceramic dishes. It cannot be washed in the dishwasher, as this will significantly reduce the life of the non-stick coating. When cleaning the surface, do not use abrasive detergents. After 10-15 times of use, regularly coat the inner surface of the product with a thin layer of oil, thereby maintaining its non-stick properties.

Ceramic tableware considered environmentally friendly and safe, this is its main plus. And the main disadvantage is the rapid loss of non-stick properties. Numerous consumer reviews confirm the fact that the non-stick properties of the surface are effective for the first 3-6 months, then the food begins to stick.

If a stainless steel pan burns

If the question arises, what to do if everything sticks to a steel pan, then the operating rules are clearly violated here. Nothing should stick to the stainless steel pan. These products are highly reliable and can serve well for more than a dozen years. In terms of durability, they are equated to cast iron cookware.

What should be done if such a frying pan burns? First of all, it must be washed and cleaned. All types of brushes, sponges and detergents are suitable here. Can be used as a gel, spray or powder.

As soon as the product is washed to a shine (in the literal sense), it is important to follow two basic rules of operation. First: you always need to heat the pan strongly so that the drops of water “dance”. Second: the oil that is poured before frying should also warm up well. By following these recommendations, the hostess will never face the problem of food burning. Of course, provided that the pan is made of high-quality steel (it is important that the material has the sign 18/10 - the ratio of chromium and nickel).

If a non-stick pan burns

Another thing is when the problem happens where it should not be at all. But it only seems so at first glance. tends to wear out and be damaged (service life 1-3 years for most types). And the only reason for food to burn on the dishes is the violation of this very protective layer. All advice on restoring it at home is naive and meaningless. The product definitely needs to be replaced with a new one.

It is necessary to know that modern coatings consisting of polytetrafluoroethylene have been proved by numerous studies to be safe for health. The very fact that this polymer is widely used in vascular surgery prostheses indicates that it is biologically inert, and therefore absolutely harmless.

A frying pan with a damaged coating is replaced with a new one primarily because it has lost all of its non-stick properties, and not because it has become unhealthy. The era of low-quality Teflon pans is over (unless, of course, you buy cheap goods from unknown manufacturers).

Check out this 4-minute video that shows two proven ways to "save" the pan from burning:

A frying technique that helps prevent food from burning

Expose the correct temperature regime. Meat is fried on a stronger fire, vegetables and fish on medium and low.
Use a flame spreader if you have a large pan bottom too. This will help to cook the food evenly and prevent burning in the middle.
Use cookware with a prepared surface. It should be perfectly clean and with a natural non-stick layer (for cast iron, aluminum). If the pan is steel, then it must be thoroughly heated before frying.
Wait for the oil to heat up (to a slight smell). To do this, you can pour oil into a hot pan, or you can heat both at the same time.
Do not use food that is immediately taken out of the refrigerator. Everything that is to be fried must have room temperature.
Do not fry "wet" foods. Allow freshly rinsed fish and meat to drip off or pat dry with paper towels.
Foods lying on the frying surface in one layer are well fried. With a large number of them, juice is released in the pan, which flows to the bottom. The effect of frying is not obtained - the food sticks and burns.

By following these rules, you can greatly facilitate your work in the kitchen. Cooking will be pleasant and easy, without the frustration, irritation and time-consuming scrubbing of a burnt pan.

And further! Can pans be washed in the dishwasher? Only steel pans can be washed in the dishwasher. All other dishes that have an industrial or natural non-stick layer in the dishwasher quickly lose these qualities, the service life of the coating is significantly reduced.

If nothing sticks to your pan while frying, then you just never fry.

Vegetables and fish, for example, are guaranteed to stick to almost any pan, if you do not follow some rules that many do not even know about.

In general, there is a certain pattern in what food sticks to the pan and why, as well as a few simple ways to help avoid this.

However, do not panic if the chicken breast or cutlets still stick to the pan, because the situation can always be corrected, and we will share with you all the main secrets.

WHY FOOD STICKS

It is important to understand that during the frying process, certain chemical processes occur, as a result of which the molecules on the surface of the food and in the hot pan react. This is a completely natural process that has nothing to do with your culinary skills, so don't blame yourself for being clumsy.

But let's not bore you with a crash course in chemistry, but let's just say that high-protein foods, such as meat or fish, stick more to the pan than vegetables. Sticking vegetables are easier to deal with, but more on that later, but for now let's talk about the relationship between the pan and the degree of food sticking to it.

WHICH PAN DOES FOOD STICK LESS TO

Of course, the most safe option for beginners in the culinary business will be a pan with a non-stick coating.

Just do not think that you need to fry on it without oil at all, because this is not so.

It is necessary to add oil, only in the case of a non-stick frying pan, you can literally use a drop and not much monitor the temperature to which it has heated up.

A cast iron skillet must be calcined and lubricated with oil. Yes, just lubricate. Oil should penetrate into all pores and cracks, forming an absolutely smooth surface, to which food will no longer stick.

But the most difficult thing is to fry in a steel pan. It heats up quickly, but not always evenly, and even if everything is done correctly, food can still stick. For cooking in a steel pan, you will need more oil, and it is especially important to heat it thoroughly here.

HOW TO AVOID FOOD STICKING TO THE PAN

The easiest way to keep food from sticking to the pan is to use oil. You may have noticed that cold oil is quite viscous, and when heated, it becomes more fluid, which allows it to fill all the microcracks on the surface of the pan and reduce the contact area of the food itself with the pan.

From this follows the first rule - always heat the oil. It should practically smoke, but still not boil. As soon as you put food in a hot pan, the temperature of the oil drops instantly, so remember that it's best to always fry in a heavy-bottomed pan and don't skimp on the oil, especially if it's a steel pan.

Try to fry your food in small batches to avoid over-frying and sticking. It will certainly take a little longer, but the likelihood that you will get a beautiful dish with a delicious golden brown crust is much higher.

And one more secret: blot food with a paper towel before frying. This simple method will help remove excess moisture and facilitate the frying process.

Remember, at the very beginning, we said that fish, due to its molecular structure, is guaranteed to stick to the pan during frying?

It's time to talk about a very easy way avoid it. By the way, it is suitable not only for fish, so take note.

Before you start cooking, cut out a circle of parchment the diameter of the pan, put it on the bottom, and then heat the pan, add oil and fry as usual. Your favorite dish will no longer stick.

WHAT TO DO IF FOOD STICKS TO THE PAN

Even if you did everything according to the instructions, the food may stick. But don't panic.

If at the first moment a piece of meat or a chicken breast sticks, then there is a high probability that as soon as these products are slightly browned, they themselves will come off. You can also rock the pan a little to speed up the process, or move the pieces around while frying with tongs.

Vegetables begin to stick much faster than other foods, so The best way to save the situation is to mix them regularly at the very beginning of cooking and use more oil.

But in the case of cutlets, it is better to add not oil, but a little water. You will no longer be able to get that cherished crust, but appearance won't get hurt.

If you often cook an omelette, but it constantly sticks to you, then try first lifting the edges with a spatula, and then rocking the pan, as is the case with meat.

But when frying pancakes, they didn’t come up with anything better than lubricating a hot pan with oil. The first pancake is lumpy only because the pan has not yet warmed up enough at this point.

It's no secret that work the kitchen does not bring the most trouble, when it comes to cleaning and . Burnt frying pan can add tr at bottoms. Therefore, it will be useful for you to know what to do in order to food didn't burn!

We cook and clean the kitchen several times a day and it takes a lot of effort and time. Those who love to cook know dozens that make their lives much easier, but for others, as a rule, cooking causes a lot of stress.

For example, when you wash dishes, it is often difficult to remove grease and food residue from dishes. Agree, there is nothing worse than spending hours preparing a dish so that, in the end, it burns tightly to the bottom of the pan.

In order to help you avoid these problems, today we will tell you about 9 curious "tricks" to food didn't burn.

Record!

1. To prevent food from burning, use olive oil

A small amount of olive oil at the bottom of the pan is one of the most effective ways save food from burning. Just pour some oil on the pan and use a silicone brush spread it evenly to cover the entire bottom.

Before you start frying, you need to wait until the pan is hot (of course, the oil should not burn and smoke).

2. Add some salt

If the pan is made of aluminum, food will stick to it more easily. After all, it is a porous material.

To prevent burning, apply a thin layer to the bottom of the pan. sunflower oil And add a little salt, spreading it evenly over the entire surface.

Try not to overdo it with salt, because it can ruin the taste of food. If you feel like you've added too much, remove the excess with a paper towel before the pan heats up.

3. Use apple cider vinegar

Aluminum and other porous materials must be securely "sealed" before you start cooking. This is necessary so that the food does not burn.

A good option is to pour in some oil and, after it is hot, add some vinegar. Wait until it has completely evaporated and you can start the cooking process.

In addition, you will be interested to know one more fact. According to a study conducted by Middlesachs University (UK), vinegar has antibacterial properties, which means it helps to further disinfect kitchen utensils.

4.To prevent food from burning, use natural butter

natural oil contains nutrients necessary for the body, and oily compounds facilitate the task of cooking.

Depending on the type, oil can be the source essential fatty acids, vitamins, minerals and antioxidants.

Use a teaspoon butter in order to grease the pan before cooking, sausages or croquettes.

To prevent the oil from burning, do not overheat the pan and add a pinch of salt.

5. Avoid using metal spatulas and spoons

If you are cooking in a pan with , do not use metal spoons or spatulas. They can easily damage it.

Instead, you can buy wooden, plastic or silicone spatulas. They will not scratch the surface and therefore food will not stick.

6. Do not use metal sponges

Such wiry or simply hard sponges can enlarge the pores in aluminum pans and scratch the coating on non-stick. Instead, use soft sponges or brushes to keep your pans in good condition longer.

7. Don't store pans inside each other

Of course, this saves space, but it's better not to do this. 15 ideas that make cleaning and household chores a breeze

It is unlikely that any housewife can imagine her life without kitchen utensils, which are simply necessary in the house to cook food for the family. Sometimes the dishes begin to “act up”, for example, the pan often burns, what to do, how to eliminate food sticking to the bottom of the container and cook without problems? The way to solve such a trouble will depend on the material from which the pan is made and its outer coating, we will consider all the tips.

Food begins to burn and stick to the bottom only in those pans that are made of porous materials: cast iron, aluminum. The enamel coating also has a microporous structure. To avoid problems with such dishes, they must be properly processed before use.

Usually, the operation of pans with a special non-stick coating does not cause difficulties. They do not require any preparation and on some you can fry food even without oil.

How to handle pans

We have already figured out what needs to be done so that the pan does not burn - properly prepare it. Cast iron and aluminum utensils are well calcined before you start using such utensils.

And for that, and for another metal, the processing method is the same - the pan is first washed under warm water, dried and put on a slow fire.
Pour into the bottom of the container vegetable oil and heat it for at least 40 minutes.

Then the dishes are cooled, the oil is drained, but the pan is not washed, but only wiped paper napkins to remove excess fat.
In this form, the utensils should lie down for several days, after which it should be washed and it is ready for work. When heated, the metal expands and oil clogs into the pores. This creates a protective layer and makes the bottom of the cast iron or aluminum smoother. Food stops sticking and burning.

The procedure must be repeated from time to time, as the protective fatty film is destroyed during the operation of the pan.

You can also ignite the dishes with salt: the procedure is carried out in the same way as with oil, only instead of it, salt is put on the bottom. It is also not necessary to wash the utensils after calcining with salt for a couple of days.

If what to do? Enamel-coated dishes cannot be fired. The only way to prevent the problem is to clean the bottom of the pan well with detergent or soda, dry it and rub it with a piece of fat or lard. It is recommended to rub the bottom with fat before each cooking, this will help close the pores and the food will not stick. It is also better to fry foods with plenty of oil in enamel dishes.

Learn how to properly process a pan, learn from the video.

The pan burns what to do: video

If a non-stick pan is burnt

It is a completely different question when trouble happens where it, in general, should not be. If a pan with a non-stick coating began to constantly burn, most likely there is only one reason - the protective layer has thinned, it's time to send the utensils for a well-deserved rest.

Well, if such dishes served for a long time. But if it’s very small, then there is a high probability that the non-stick layer was too thin or you misused the container: you used metal spoons, you cleaned the bottom with abrasive products. In any case, it is no longer possible to restore the coverage.

But do not rush to throw out the pan:

Try first to boil water in it with the addition of grated laundry soap and a small amount of vinegar or citric acid.
Boil the liquid for 15 minutes, then drain, and rub the bottom with a sponge.
Dry, rub the bottom with oil and try frying food in a pan.

If the problem persists, then it's time to change the utensils.

If the grill pan burns

The grill is a frying pan with a corrugated bottom. The uneven surface structure allows the meat to be fried so that it retains more juiciness and forms a crispy crust. Grill pans are made from the same materials as conventional grill pans. Accordingly, the care depends on the metal.

If your grill pan is made of cast iron or aluminum, then heat it as described above: with oil or with salt.
Enamel dishes can only be rubbed with oil, fat, lard, but not heated.
Teflon, ceramics and other non-stick coatings must not be heated or cleaned with abrasive products. If such dishes start to burn and stick, it is already difficult to prevent the problem, it is easier to buy a new pan.

If the middle of the pan burns

When you encounter food sticking and burning mostly in the middle of the bottom, this is due to the heat source. The problem is much more common among those who cook on gas burners. The flame raises the temperature directly above itself, and at the edges, if the pan is wide, the temperature remains slightly lower. In the middle, food cooks faster and starts to burn.

The problem can be solved if you use a fire divider. It allows you to evenly distribute heat throughout the bottom of the dish.

Recommendations on what to do so that the pan does not burn are time-tested. Unfortunately, there is not yet a means by which it would be possible to treat the utensils and thus solve the problem. We have to act in the ways of the people.

To avoid difficulties, try to buy high-quality utensils: cast iron should be heavy and polished as much as possible, a layer of Teflon, enamel or ceramics cannot be visually seen, but mainly Chinese cheap pans sin with thin coatings. it is better not to use it at all - this is the worst material for frying. The thicker the bottom of the dish, the more resistant it is to deposits.

Now you know what to do if the pan burns. Focus on what it is made of and act in accordance with the above recommendations. Don't forget to take good care of your dishes. Each metal and coating requires special care and maintenance rules.

admin

Nagar, rust and old fat in a frying pan - have always been a problem familiar to many housewives. And cast-iron cookware has always been considered the most durable. Surely, each of the housewives in the kitchen will have pans that they got as a dowry from their grandmothers. But do not be afraid of this blackness and soot, because such problems are easily removed on their own with the help of proven means. Here we will tell you how to clean a cast iron skillet from different types pollution.

Benefits of cast iron cookware

The advantages of cast iron cookware have made it truly popular. It has been used for many centuries, because characterized by increased strength, the ability to retain heat. Nagar, be that as it may, acts as a non-stick layer, as it appears due to oils and fats that are heated to a high temperature.

Cast iron cookware will last forever if taken care of properly. A frying pan that is passed from mouth to mouth may seem scary and uncleanable, but in fact, it requires special care.

Cast iron pans were used long before modern times. Their advantages have helped them become popular in the household.

The "old" frying pan prevents food from sticking. Naturally formed carbon deposits protect the pan from corrosion and liquid attack.

Cleaning an old cast iron skillet

So, you've decided to clean out your old cast-iron skillet that your grandmother gave you. Her appearance can be intimidating, but do not worry. To achieve the perfect look, there are several recipes:

boiling method;
mechanical cleaning.

For boiling, you will need laundry soap 72% (1 piece), silicate glue (or liquid glass) ½ cup and soda ash also ½ cup, a metallized sponge and a scraper or knife. Of course, it is difficult to get rid of ten-year-old soot, but then your dishes will please the eye with cleanliness and novelty.

First, draw water into a basin and send it to the fire to boil. At this point, rub the soap. After boiling the water, reduce the heat, pour the soap into the water and stir. Then add glue and soda. It is important to open the window and turn on the hood.

Now lower the pan into the solution, removing the handle from it. If it is not made of wood or plastic, then send it to the solution. Now wait a few hours, it depends on the level of pollution.

Add water from time to time and check the hardness of the carbon deposits. After you notice that it has softened and the water has become dark, then remove the dishes and start cleaning the pan with a scraper or knife.

Even if you have old soot, you can clean it with proven methods.

And to make the process go faster, after softening the soot, apply an oven cleaner to the pan. Then put it in a bag for half an hour. Such manipulations will simplify the process of cleaning the pan.

Mechanical cleaning of a cast iron skillet

Mechanical cleaning of a cast iron pan is the most radical method. It will help eliminate rust, grease, soot quickly and effectively. But in order to use this method, you will need a special wire nozzle for a drill or grinder.

Remember to wear a respirator and special protective clothing. Remember that such cleaning requires care and caution.

Cleaning the frying pan. Effective Recipes

Often required. In this case, the latter is of varying degrees of complexity. Consider recipes for removing such a nuisance from your favorite dishes:

the first method will require a mixture of 9% vinegar, soda and water. The pan is placed in the oven, 2 tablespoons of salt and vinegar are poured into it in order to cover the bottom. Let the liquid come to a boil, and then lower the heat and add ¼ cup of baking soda. Most will evaporate, after which the dishes are removed and washed from all sides. Similarly, grease and rust are cleaned. But be careful, because a lot of steam is formed in the process;
with your own hands, you can prepare a remedy with activated carbon. In order for the cleaning of the frying pan to become effective, about 10 tablets are required. Coal is crushed and poured into a frying pan moistened with warm water. After an hour ;
how to clean burnt food without damaging the bottom? This again requires boiling. But 3 presses of soda are added to the water and detergent for 3 liters of water. In this composition, lower the pan and boil for 30 minutes;
there is still a way based on borax and ammonia. This composition requires you to clean the pan from time to time. For 1 st. heated water is taken 10 g of borax and 1 drop of ammonia. The mixture is applied to dirty places with a sponge;

There are many folk recipes for cleaning cast iron pans. Each of them has been tested in practice.

another helper is lemon acid. 1 tsp the powder is diluted with 1 liter of water, then it is important to boil the composition and soak the pan in it for 60 minutes. If the dirt does not immediately leave, then the action is repeated;
to get rid of soot inside, you will need to make a gruel of vinegar and coarse salt. It is applied to a washcloth and the pan is thoroughly rubbed. Residues can be easily removed with a normal wash.

Frying the pan on charcoal will help eliminate soot. This is worth doing on the street. If this is not possible, then use the oven. The baking sheet is covered with foil, the dishes are laid upside down on it and sent to the cabinet. If there is a self-cleaning function, then turn it on, if not, then heat the cabinet to 250 degrees. And after 2 hours, look at how the dishes are doing. Get ready that everything will be filled with fumes and smoke, so do not forget about the hood and windows.

If that doesn't clear the soot, then let the pan cool. After that, send it to a solution of water and vinegar in equal proportions. Pour 2 tablespoons of detergent into this. Wash well after a couple of hours. hot water and scrub with a brush.

If the pan is cleaned after each use, then you can easily get rid of thin layers of dirt. In this case, you do not need radical methods. Thus, it is better to clean the pan immediately after cooking.

Food sticks to the pan. What to do?

So, we cleaned the dishes from soot, but what if food sticks to the pan? How to return that "non-stick" coating after such an intervention? In order to avoid burning and sticking of food, you need:

calcine the dishes on low heat for about a third of an hour, pour salt on the bottom;
when the salt starts to crackle, stir it, and touch the bottom with a spoon. This is required to be done within 20 minutes. After that, pour the salt and wait for the pan to cool. By the way, salt can be used again for similar procedures;
after cooling the dishes, it needs to be rinsed from salt and heated again;
when the pan warms up well, take any vegetable oil and grease the bottom with a spatula or brush;

If after cleaning the food began to stick to the pan - it does not matter. Eat effective method coverage restoration.

when the oil starts to burn, gently wipe off the excess with a paper towel and then refill it. Then wipe again and pour a new layer. This procedure is repeated three times. As a result, you will get a shiny surface that needs to be protected. The bottom should not be rubbed when cleaning with chemicals. If necessary, these steps are repeated.

During the heating process, the pores of the cast iron expand, they are filled with oil. After lowering the temperature, the pores become narrow again, but the lubricant remains in them. It does not allow water and food particles to penetrate microscopic cracks, which cause the formation of rust and soot. Such protection does not like utensils, therefore wash such surfaces with ordinary warm water.

Also remember that cast iron pan do not wash in the dishwasher, otherwise rust appears on it and the layer with a “non-stick” coating is washed off.

Rust cleaning

The process of putting the pan in order involves not only removing carbon deposits, but also cleaning off rust. So the rules are:

first clean in the standard way, removing carbon deposits. This will help to detect rusty areas;
then dry and put in a preheated oven for 40 minutes;
now take it out and grease with oil, then send it to the oven now at a high temperature by 2 times. Leave there for an hour. Cover the bottom of the oven with foil;
take out the dishes and let cool, brush with oil.

Another method requires the use of vinegar. Mix the ingredients in equal proportions and soak the pan in the composition. After a couple of hours, rinse the dishes and remove plaque by using a gruel of vegetable oil and salt. But remember that a frying pan that is too old cannot be completely cleaned.

If the rust is severe, then you can try another method. First, rub the surface with a powdered soda product. After that, work hard with a metal brush. The rust removal process is completed by applying medium grit sandpaper. Another option is cleaning with a wire drill attachment. After that, rinse the pan with a simple dishwashing detergent.

Rust is important to clean so that it does not continue to spoil the metal.

Remember that it is much easier to prevent new cookware from sticking by roasting. This will help in the future to use the pan without thinking about soot. To do this, the bottom of a new frying pan, which has not yet been used, is covered with salt and left on high heat. Salt is heated until dark in Brown color. Then remove the dishes from the stove and clean with slightly cooled salt. Then grease with oil and send to the oven. The use of this method will eliminate the sticking of food and the burning of products.

Caring for a cast iron pan is not too difficult. For this reason, it is better to spend time washing after cooking than to put in remarkable efforts or use extreme measures later.

January 3, 2014, 12:10