How to season a non-stick frying pan. How to prepare a new frying pan for use. Proper use of different types of frying pans

So why are we going back to good old cast iron? Because you can’t get such delicious potatoes, cutlets and “grandmother’s” pancakes in any other dish. Yes, modern frying pans light, convenient, does not require preliminary preparation before use, but the taste and benefits of food are still more important.

Cast iron is an alloy of iron and carbon, plus a small amount of additional "additives". It does not emit toxic substances, like, for example, Teflon, and when used correctly, it is practically “eternal.” Food made from cast iron cookware turns out especially tasty - this is due to the relatively low thermal conductivity of the metal. Cast iron heats up for a long time and evenly and gives off heat for just as long without “burning” food. Why burn a cast iron frying pan? Maybe you shouldn’t even bother?

Why is the procedure necessary?

When producing cast iron cookware, molds are lubricated special composition, to finished products was easily removed. And then, before selling, they apply anti-corrosion coating so that the frying pan reaches us undamaged by rust. And all these lubricants must be removed, otherwise we will literally eat them. How this can affect our health is a big question. Moreover, cast iron is a porous alloy and easy washing with “Fairy” it is not enough, because lubricant particles will remain in the pores and, when heated, will pass into our food.

In addition, calcination will be a kind of test of the quality of the frying pan. If cracks or deformed areas appear on it, your cookware is of low quality, and perhaps it is not cast iron at all. In such cases, feel free to return the product.

Removing factory grease

Before you start calcining, you need to properly prepare the cast-iron grill pan: before the first use, you must first completely remove the factory coating, and then create a new one so that the food does not burn.

Regular salt will help remove grease from the pan. If there are traces of rust on the dishes, simply wipe them off with a metal grater and then follow the instructions. And it consists of nine simple steps.

Procedure

Wash the dishes with any detergent until they squeak. That is, there should be no greasy film left on the surface.
Wipe dry.
Place the pan on the heat so that the remaining moisture completely evaporates.
Pour in enough salt so that the layer is no thinner than a centimeter.
Heat the salt, stirring occasionally, until the color changes and it begins to “shoot.”
Throw away the salt.
Wash the pan without soap, just under running water.
Wipe dry.
Dry completely over the fire.

It is impossible to say exactly how long to heat a cast iron frying pan with salt. It all depends on the size of the dish and the composition with which it is coated. Pay attention to the color of the frying pan: as soon as it turns from black to gray and stops smoking, the goal has been achieved. And the salt will “pull out” the remaining lubricant from the pores and change color: from light yellow or grayish to almost black.

Wash the lid, if there is one, with soap and “cover” the fire with it. We wait until the oil burns out and the color turns gray. Cool under running water and rub vigorously with salt on all sides. Then you just need to rinse and dry it.

3 ways to season a cast iron frying pan in a modern kitchen

In the old days, cast iron pots were calcined over an open fire or in stoves. If you don’t have the opportunity to season it outside, then here are three proven ways to prepare a cast-iron frying pan or cauldron for the first use in a city apartment on gas.

Please note: all the methods described below involve pre-heating the utensils with salt.

Option #1

Peculiarities. It's pretty simple and quick way create a new non-stick layer on the pan. It is better to use refined oil, so there will be less smoke and burning. You can also grease it with lard, our grandmothers did just that.

Execution technique

Grease the prepared frying pan. It is important to wipe off the excess to avoid drips.
Place on low heat.
Heat for about half an hour.
Immediately place the pan under running water. Be careful: the water will boil and shoot. To avoid getting burned, wear an oven mitten.
Repeat the procedure at least three times.

After the final dousing with water, the pan will remain greasy, but there is no need to wash it with Fairy - you will wash off the carefully created non-stick layer and will have to do everything again. Just wipe the pan dry and dry it over the fire.

Option No. 2

Peculiarities. This method will allow you to properly fire a cauldron at home. After all, on a burner fire it is difficult to achieve uniform heating of the high walls and you would have to lay the cauldron on its side and heat it in parts, turning it from time to time.

Execution technique

Set the oven temperature to approximately 180-200℃.
Lightly grease the prepared frying pan or cauldron with oil.
Don't forget to wipe off the excess; fat should not run down the walls or drip.
Do the same with the lids.
Place upside down on a wire rack or baking sheet.
If the handle is removable, leave it outside.
Leave the dishes with lids in the oven for at least an hour.
Turn off the heat and let the utensils cool on their own.
Repeat the procedure one or two more times. This will make the non-stick layer more stable.

According to reviews, there will be a lot of smoke. Open the windows wide and, if there are any, turn on the hood. That is why it is better not to start firing in winter, because you will not be able to keep the windows wide open for several hours.

Option No. 3

Peculiarities. And you can do without hours of baking in the oven. But here you will need a lot of vegetable oil. It must be sunflower and refined, otherwise it will smoke a lot. It is better not to use olive oil.

Execution technique

Pour oil into a pre-prepared frying pan. So much so that the layer is at least half the height of the walls. Or better yet, almost to the brim.
Warm over medium-low heat for at least half an hour.
Let the pan cool.
Pour out the oil.
Wipe the vessel dry.

High heat may cause the oil to catch fire. It is better if the fire is low, but anneal longer. And try not to leave the stove - you cannot leave the process uncontrolled.

Roasting over an open fire

How to heat a cast-iron cauldron before first use if you bought the utensils in winter or are in the country where there is no way to burn them on the stove? Or if you don’t have a gas stove, but an electric one? After all, a classic cauldron does not have a flat bottom and it is impossible to install it evenly on an electronic stove. The experience of our grandmothers, who burned new ones, will help here. cast iron cauldrons on the fire, like potatoes.

This way you can heat not only a new cauldron, but also other cast iron cookware of any shape and size. You can just make a fire, or you can use a wood-burning stove like a “potbelly stove”, then you just need to open the top lid and insert the dishes into the hole.

Procedure

Light the wood.
If it's a fire, just place the vessel in the center of the fire. If it is a stove, place the utensils on the open opening on top.
Wait until the color changes from black to gray and the grease stops smoking.
Remove the vessel from the heat and pour water over it. In winter, you can throw it directly into a snowdrift and clean it with snow.
Wipe dry.
Pour oil into the bottom and spread it along the walls to the edges.
Place on the fire again.
After half an hour, rinse the dishes again.
Repeat the steps two to three times.

Be extremely careful: the cast iron will be very hot and you can get serious burns. You cannot do without thick gloves, oven mitts or fabric folded several times.

If the utensils are not new

And if you “inherited” an old cast-iron cookware with a thick layer of soot, do not rush to throw it away, if the right approach it will serve you for decades more. According to reviews, the old proven method will help to “reanimate” a battered cast iron laundry soap and PVA glue.

Procedure

Fill a ten-liter saucepan or bucket with water and heat it up.
Rub half a piece of household soap into it and pour in one bottle of office glue.
Stir until the soap dissolves.
Place cast iron utensils in a container.
“Cook” over high heat for two hours. Add water little by little as it will boil away.
Drain off the soap solution.
Cool the dishes under running cool water.
Clean off carbon deposits with a wire brush.

Rules for caring for cast iron stoves

Cast iron utensils are practically eternal. And if you take proper care of it, you will enjoy it. healthy dishes“like out of an oven,” and not complain to others that “everything sticks to the bottom.” Meanwhile, the operating rules are quite simple.

Do not wash with soap. Otherwise, destroy the oil layer. After cooking, just wash the pan with plain water and wipe dry. Don't forget to dry it completely over the fire.
Do not leave food in dishes. After cooking, the dish must be transferred to another container. Acids from food will easily destroy the oil layer and the cast iron will have to be calcined again. In addition, there is a risk that the metal will rust.
Do not use metal spatulas. It is better if these are wooden or silicone objects. Otherwise, you will damage the oil layer and will have to be restored.
Do not wash dishes while they are hot. Let it cool, otherwise the pores will not have time to close and part of the non-stick coating will simply be washed off.
Do not soak. The dishes will rust. If food sticks to the bottom, simply add water and boil. After this, food residues can be easily washed off with water.
Do not put in the dishwasher. Prolonged contact with water and detergent will cause corrosion.

If you had to wash a frying pan with Fairy, dry it over the fire and grease it while still hot with a thin layer of oil. Wipe off the excess and bake for half an hour on the fire. It’s better to do this procedure just for prevention after each wash.

Folk methods for treating a cast-iron frying pan before first use are time-tested and always “work” if everything is done correctly. And one more thing - high-quality cast iron cannot be cheap. If they are trying to sell you an “excellent frying pan” at a cheap price, do not be under any illusions, this is a fake that even repeated calcination will not save.

P Cookware with non-stick coating is quite functional and easy to clean. Pans with a non-stick coating do not rust, are not afraid of exposure to aggressive chemicals contained in foods, such as acids and alkalis, and you can store food in the refrigerator in such dishes. However, there are a few things you need to be aware of to ensure that your pans, pots and pans have a long life. Standard non-stick coating is resistant to strong overheating, metal kitchen tools (especially knives) and abrasive cleaning materials. If we exclude or at least minimize the influence of these negative factors, a frying pan with a non-stick coating will serve you for many years.

So, if you have become the owner of a new non-stick frying pan, before using it for the first time, you need to remove the packaging and all stickers and stickers. After this, wash the product with warm water and detergent and dry. Some manufacturers also suggest lubricating the inner surface with vegetable oil, but this operation can be completely avoided.

Attention! Never overheat a non-stick frying pan! In this case, damage to the product is inevitable.

During use, you should use kitchen utensils made of soft materials - wood, plastic or silicone. Metal tools may damage the non-stick layer. Even if you have a frying pan with a high-strength coating, the manufacturer of which claims the possibility of using metal kitchen utensils, it’s still better not to use it metal objects– this will significantly extend the service life of the frying pan and will allow you to maintain good non-stick properties. Never cut food in a frying pan - knives leave deep scratches.

In order to maintain the good non-stick properties of the pan and its appearance, use sponges and by gentle means for washing. If food still burns on the cookware during the cooking process, you can first soak the product in water for a few minutes. It is better to wash dishes immediately after cooking - otherwise a layer of oil deposits will quickly form on the pan, which can be very difficult to remove without damaging the surface.

Concentrated detergents can be used to remove heavy grease stains.

Do not use steel wool or abrasive detergents for washing - the coating will quickly become thin and lose its functional properties and appearance.

Generally, non-stick cookware can be washed in dishwasher(but it’s better to make sure of this first by reading the instructions or information on the package). For machine washing, it is better to use products that are close to neutral in pH level.

If the non-stick coating on your new cookware begins to swell and come off, this is a manufacturing defect. In this case, you have the right to return or exchange the dishes (see Consumer Protection Law).

A frying pan is a popular kitchen utensil. You can’t count the variety of dishes that are prepared with its help. In order for the frying pan to serve for a long time, it must be properly cared for from the moment of purchase and throughout the entire period of use. Let's take a closer look at the question of how to effectively calcine and remove carbon deposits from aluminum frying pans. various types coverings.

Frying pans made of different materials: pros and cons

Cleaned differently

As in any important matter, you need to start with the hardware, that is, by finding out the material from which the cleaning object is made.

There are not many options: cast iron, steel, aluminum and duralumin. We will talk about cast iron and steel another time, but now I would like to understand products made of aluminum and duralumin.

If you are not one of the lucky ones for whom chemistry was one of the most beloved and understandable subjects at school, you will be interested to know that the difference between aluminum and duralumin is as follows: the second is an alloy of aluminum and magnesium, copper and manganese in various combinations and proportions.

Aluminum is light, resistant (not susceptible to corrosion and other external attacks), easily deformed, including under the influence of high temperatures, and fragile. It is clear that in the context of a frying pan, lightness and durability are positive traits, and susceptibility to deformation and low strength are negative.

Duralumin - lightweight, durable and also prone to deformation when high temperatures and on top of that, it is susceptible to corrosion. For the aviation and other industries, this material is obviously preferable due to its strength, but for shipbuilding this quality is not the most important, since it is unlikely that anyone will pass on a frying pan by inheritance. But susceptibility to corrosion is bad for everyone. They found a simple solution - they apply a thin layer of aluminum, enamel, varnish to the surface of a duralumin product (in our case, a frying pan), and cover the inside with non-stick coatings (Teflon, ceramics).

At Soviet power frying pans were made mainly from pure aluminum; today the alloy is mainly used.

When choosing a frying pan, look at the price, you won’t go wrong.

If the price is low, then you have a thin stamped product, the validity of which is limited to three years at best. Such pans cannot be placed on an electric burner, as they will instantly become deformed.

A higher price indicates that this is a cast product, with fairly thick walls, and most importantly, a bottom. In our case, the thicker the bottom, the better (from 6 mm). The bottom of the pancake pan can be thinner, from 2 mm. This thing can be safely installed on both gas and electric stove, nothing will happen to her. The service life of a cast frying pan is longer - from 5 years.

How to heat: preparing an aluminum frying pan for work

Cleaning Rules

For convenience, we will call “aluminum” both products made from pure aluminum and from duralumin alloy; after all, up to 95% of the base metal is there.

Before you start cooking with your new aluminum frying pan, you need to prepare it for successful use. And here the nature of its coating comes to the fore.

Aluminum

There are several ways to prepare your new aluminum-coated frying pan.

Wash with dishwashing detergent, then wipe dry with a towel and put on fire. Regular salt pour into the pan so that the bottom is completely covered. Heat for 20 minutes. After the specified time has passed, remove from heat and wait to cool. Remove salt. Soak a piece of cloth in vegetable oil and wipe the bottom. After this, put the frying pan back on the fire, pour oil on the bottom and hold for another 20 minutes. Drain the oil, rinse the frying pan in water without adding detergents.

You can heat a washed and dried frying pan with only oil. Pour almost to the top and keep on fire for 30 minutes. However, it is clear to the naked eye that this method is more expensive than the first.

Teflon

Non-stick frying pan

A new Teflon frying pan should be washed in warm water with dishwashing detergent, wiped dry, placed on medium heat for 30 seconds, then greased with vegetable oil. During further use, a frying pan with such a coating should not be heated by more than 200%. Since we cannot determine the temperature by eye, manufacturers place a special thermal mug at the bottom of a Teflon frying pan, which turns red at a temperature of 180%. This serves as a signal that you can add food and start cooking.

Ceramics

Food doesn't burn

Ceramic coating requires the most careful attitude towards itself.

Wash a new frying pan with a ceramic coating in hot water with dishwashing detergent, then wipe dry and lubricate with vegetable oil. If you plan to cook right away, cook, if you hang it on the wall, wash off the oil under hot water using a soft sponge, wipe dry and arrange as you like.

During further use, adhere to several golden rules of ceramics, without which your miracle frying pan will crack and turn into an ordinary piece of iron for frying cutlets.

Do not expose ceramic coating temperature difference. Don't put it under the stream cold water hot frying pan, do not place food from the refrigerator on a heated surface, etc. Even cold ketchup added to a frying dish can cause microcracks that tend to develop into normal cracks that destroy the non-stick effect.
Do not touch the ceramics with anything sharp or hard: knives, forks, metal spatulas, even metal spoons should be prohibited. Silicone or wooden spatulas are the choice of owners of frying pans with ceramic coating.
Do not clean the inside of the pan with abrasive (scratching) substances. Forget about soda, scouring powders and steel wool. A soft sponge, foaming dishwashing detergent, quiet music, and your frying pan will be happy and happy, and will serve you faithfully for several years. And nothing will burn on it, and you won’t have to add oil.

Cleaning an aluminum frying pan after prolonged use.

During a close study of the topic by digging on the Internet, the author made 2 discoveries. First, there are many ways to clean a frying pan that has been brought to almost any condition. And secondly, most of the videos on this topic were recorded by men!

Here are presented exclusively recipes confirmed by videos, that is, tested in practice.

Cleaning using baking soda and hydrogen peroxide + video example

A paste is prepared from baking soda and hydrogen peroxide. The amount of substances in the composition depends on the area of contamination. The paste is evenly applied to the contaminated surface and left for some time, depending on the severity of the case. From 15 minutes to several hours.

After some time, using a soft metal sponge, we begin to rub the paste into the contaminated areas, then rinse with water. The surface must be clean.

Cleaning carbon deposits with mustard

This method is suitable for cleaning a frying pan coated with a non-stick coating (Teflon or ceramic). Its peculiarity is that the mustard-based cleaning solution will do most of the work for you, and you need to be patient and wait for it to cope with the main problems. The process is long, but not labor-intensive.

Wipe a dirty frying pan with a napkin after cooking to remove most of the fat.
tablespoon mustard powder(when there is a lot of soot, if there is little, you can take ½ tbsp.) Dissolve in boiling water or very hot water.
Pour into the frying pan and leave for 30 minutes. If there is really a lot of soot, you can leave it for a longer period, up to 8–10 hours (overnight, for example).
Drain the water and mustard and rinse the frying pan with a soft sponge and warm water.

To clean external carbon deposits, you can use a more complex product:

Pour ¼ piece of laundry soap into ½ tbsp. hot water and melt to a gel state in a water bath or in the microwave. (The video suggests replacing laundry soap liquid soap and then the product remains liquid). At the end add another ½ cup of water.
Cool the resulting brew a little, add one and a half tablespoons of soda and mustard.
Stir and add 2 tbsp. l. ammonia(aka ammonia solution).
Beat with a mixer, remove the foam, pour the resulting gel into wide-necked containers, wait until it cools and thickens.
If the product remains in liquid form, it must be shaken before use.
Apply the mustard cleaner to the outer walls of the frying pan, cover with damp cloths and leave for some time (from 15 to 30 minutes approximately, depending on the degree of contamination).
We remove the cloths, use the hard side of the sponge to “walk” along the walls of the pan, and then rinse with water.

If the product described above does not cope with the bottom, you need to steam it first.

Pour a solution of 1 liter into a saucepan. water and 2-3 tbsp. l. soda, boil, leave on the stove.
Place a frying pan on top. The dishes must be selected so that the diameter of the bottom of the pan matches the diameter of the top of the pan.
Leave the pan over the boiling soda solution. The time is determined by eye, depending on the neglect of the case.
We remove the frying pan from the water bath, cover part of it with a damp cloth so that it does not dry out, and begin scrubbing the second part with a metal sponge. If the carbon deposits do not come off well, return the pan to water bath and repeat the procedure.

How to clean dirt with a blowtorch and grinder

The next two methods are purely masculine and are suitable for aluminum kitchen utensils that are terribly smoked and stained with burnt grease on the outside.

A dirty frying pan is heated using a blowtorch. If it is completely black, they do this for a long time until the black soot plates begin to fall off on their own. At this joyful moment, they put the lamp aside and begin to exfoliate the dirt with a metal sponge.
Nagar on aluminum cookware removed using a grinder from special nozzle or grinder. The technique is the same as for grinding. After such a brutal cleaning method, scratches may remain. They need to be smoothed with fine sandpaper.

https://www.youtube.com/embed/uBJDs9oboOQ https://www.youtube.com/embed/c98YuBh7mp0

Boiling in a solution based on silicate glue (liquid glass)

An effective method, tested by harsh Soviet everyday life. Helps even in seemingly hopeless cases.

Place a large saucepan or enamel bucket with water on the fire
Grate a standard piece of gray laundry soap and pour into water.
Add 2 packs of silicate glue (500 grams) and 500 g of soda.
Mix everything, make sure that the components have dissolved, and immerse a frying pan with carbon deposits in the solution.
Bring to a boil and continue boiling for some more time. If the pollution is not too strong, 15 minutes will be enough. If the pan is not visible under the carbon, continue boiling for several hours.
Turn off the heat, leave the dishes to be cleaned in the solution, close the lid, and leave for 2-3 hours.
Rinse with water and a sponge or steel wool.

Doctors in such cases say that it is better to carry out prevention than to treat the disease later. Aluminum dishes and not only it is also advisable not to bring them to an extremely neglected state, but if this happens, take out soda or blowtorch, who is closer to what, and forward to the sparkling heights of purity.

Good day! My name is Lana Tolkunova. By profession he is a journalist. Age - 42 years. Married. The character has never been Nordic...

Aluminum – wear-resistant lightweight material, suitable for kitchen utensils, it is used to make pots, pans and other containers for cooking. Such utensils are inexpensive, but despite the advantages of this metal, many housewives are faced with the question: an aluminum frying pan burns, what should I do?

Here we will look at all the proven ways to prevent food from burning on aluminum cookware so that the taste and color of the dish do not deteriorate.

Why does an aluminum frying pan burn?

Aluminum is not a perfectly smooth metal. It has small pores that are not visible to the eye. Food particles get clogged into these microholes and begin to burn.

To fix the problem, you need to clog these very pores, creating a protective film.

How to treat an aluminum frying pan so it doesn't burn

Most effective option How to get rid of constant sticking and burning of food to an aluminum frying pan - heat it. This can be done in three ways.

Method 1

If the utensils are new, then it is enough to first rinse them with water. If you have already used the dishes, first clean them with any non-abrasive product.

Pour vegetable oil, preferably cottonseed oil, into a dry, clean frying pan until it completely covers the bottom.
Add 1 teaspoon of salt to the oil, dissolving it.
Place the utensil on low heat and simmer for at least half an hour.
Then turn off the fire and when the oil has cooled, drain it.

Do not wash the pan, but wipe it with paper napkins to remove all remaining oil. Let the dishes sit like this for three days; you cannot use them during this period. During this time, a protective film, which will close all the pores.

After 3-4 days, rinse the pan with detergent and it is ready for use.

Method 2

Rub the pan thoroughly with any fat. If there is no fat, then you can use vegetable oil.
Place it on a baking sheet or rack in the oven.
Heat the dishes at a temperature of 120-150ºC for 40-60 minutes.

Then cool it and also do not wash it for 3-4 days.

Method 3

Pour fine salt into an aluminum frying pan so that it covers the entire bottom with a thin layer.
Place the utensil on the fire and simmer for an hour, stirring the salt.
Then turn off the fire and wait for the metal to cool completely.
How the pan cools down, using a napkin or piece soft fabric Rub the salt thoroughly over the bottom, as if rubbing it into the surface.
Then remove the salt and do not wash the pan for several days.

After that, rinse it under water and use it.

Now you know what to do to prevent an aluminum frying pan from burning. But this is not enough to prevent trouble in the future. The metal must be properly cared for, otherwise the problem will return.

How to care for an aluminum frying pan

When cleaning aluminum cookware, do not use metal brushes or products containing abrasive particles. This damages the soft metal and microcracks and scratches appear on it, which will again cause food to stick.
When cooking in such dishes, it is recommended to use wooden or plastic ladle, spoons, and spatulas.
It is advisable to wash such dishes in warm rather than hot water.
To make aluminum utensils shine, rinse them at the end of the wash with a weak solution of ammonia.
This metal oxidizes, so highly salty and sour foods cannot be stored in it.
If burnt stains cannot be removed with dishwashing gel, rub the stained areas with baking soda.

An aluminum frying pan burns, what to do if the problem does not go away? Others, more effective ways, alas, does not exist. Sometimes, to achieve a lasting non-stick effect, it is necessary to repeat the calcination several times. Usually after this the pan generally stops sticking and lasts for many years.

After purchasing a frying pan, the housewife is faced with the question: how to care for it, are special measures needed? Even if your helper is not made of Teflon or ceramics, you will need some knowledge, first of all, how to heat a cast iron frying pan. Then it will last a long time, and the dishes will be well fried, without burning or sticking to the bottom. Three the best way calcination, as well as recommendations for caring for cast iron and aluminum are presented in this article.

Why is this necessary?

Cast iron pans are considered the safest for cooking. Many types of dishes are baked, fried and stewed on such a surface, and they turn out better than on other types of frying pans. If you use cast iron correctly, it will last for many years.

Before you try the frying pan in action, it is not enough to simply wash it with the product. It is necessary to carry out a calcination procedure. Why is it recommended to heat a cast iron frying pan before cooking? Main reasons:

Before sending cookware to market, manufacturers coat it with oil lubricants to reduce harmful effects environment, protect from the ubiquitous rust and give it a marketable appearance. Calcination rids the surface of traces of production that are unsafe when cooking. These oils can emit a pungent odor when evaporating.
Cast iron is a porous material, although this is not visible to the naked eye. So that pieces of food during cooking do not clog pores and produce bad smell, calcination should be carried out. It will cover the surface with a protective film and extend the life of the product, and will also have a positive effect on the taste of the products.
After calcination, the food will not constantly burn. Cleaning the pan will be much easier and faster.
The measure protects cast iron pans from corrosion.
In this way you can check the strength of the purchased frying pan. If during the calcination process it cracks and becomes covered with bubbles, then the material is clearly not best quality, you shouldn’t regret it and there is a reason to write a complaint to the seller.

The essence of baking a new frying pan is to seal the pores. For the procedure you will need salt, oil and an oven. Regardless of the method chosen, the dishes require preparation: wash them with warm water and a soft sponge, then wipe dry with paper or kitchen towels.

Method 1. Salt

Calcination with salt is a proven method and significantly improves the properties of cast iron. Table salt absorbs fat well, including oils that coat pans for sale. What should be done:

Once you have rinsed and dried the pan, place it on the stove. During the heating process, the remaining drops of water will evaporate.
Pour salt into the cast iron until it completely covers the bottom.
Stir the adsorbent periodically until it turns yellowish-brown. This absorbed oil protection.
Calcination should last at least 10 minutes over medium heat.
Remove the pan from the stove and let cool slightly. Remove yellowed salt with a sponge and rinse the material with hot water without detergent. Be careful not to get burned by the heated cast iron.
For achievement best result An additional step is suggested: after removing the salt, spread the bottom with vegetable oil and heat the pan again for 20 minutes. Repeat this step twice, replacing the oil with new one. This creates a non-stick layer.

Advice! When heating a new frying pan, an unpleasant odor may appear. Turn on the hood or crack a window.

Method 2. Oil

Before cooking in a new frying pan for the first time, heat the surface with vegetable oil. How to do it correctly:

Place the washed frying pan on the stove and heat for 3-5 minutes.
Pour in vegetable oil. Its layer should completely cover the bottom.
Wait 20-30 minutes.
Carefully drain the oil.
Wipe the bottom of the pan with paper towels until all traces of grease are absorbed.

Advice! If your budget allows, use not sunflower oil for calcination, but olive oil. In any case, a refined vegetable product is taken.

Method 3. Oven

A cast iron frying pan can be heated equally well both on the stove and in the oven. This method is the easiest: you just need to grease the dishes with oil and let them simmer for 1-2 hours. Calcination rules cast iron frying pan in the oven:

Clean the dishes with detergent, rinse and dry with a towel.
Lubricate the entire inner surface with vegetable oil. Blot off excess. To be sure, wait a few minutes and blot again.
Place upside down in preheated oven. Oven temperature - 180 degrees.
Bottom oven cover with baking paper or foil. It will collect the flowing oil.
Wait an hour or two, then take it out. Some housewives calcinate cast iron for three hours.
Let the pan cool completely, then re-coat the bottom with vegetable oil.

Aluminum frying pan

Aluminum cookware is used in the kitchen along with cast iron. It also requires preparation before use. How to heat an aluminum frying pan:

Wash it well with laundry soap or a small amount of detergent. This will degrease the surface.
Dry completely.
Turn on the stove and place the frying pan on it. Pour in enough vegetable oil to completely cover the bottom.
Add a tablespoon of table salt.
Let it sit for 20-30 minutes, then rinse and use.

On a note

Interesting facts about aluminum and cast iron cookware and recommendations for use:

Calcination is a procedure that came from Central Asian countries. The cuisine of these peoples requires special protection for utensils. For calcination, first we took mutton fat, gradually vegetable oils replaced this product. Later, the tradition of roasting came to European cuisine.
Cast iron is prone to rust, so always wipe the pan dry after washing.
Wash dishes immediately after cooking to prevent leftovers from drying out. This way you don’t have to resort to abrasive products that destroy the protective layer.
Each proposed method of calcination is effective. To be 100% sure, try combining methods: first with salt, then with oil, or first in the oven, then with oil on the stove. You can combine all three methods.
Old frying pans covered with rust can also be cleaned using these methods.
If the purchased frying pan cracks or bubbles after 5-10 minutes on the stove with oil, you have the right to contact the store and demand a refund for the low-quality product. Cast iron and aluminum must withstand high temperatures.
Sometimes the manufacturer calcines the product in advance, but it costs more. In any case, you should not skimp on utensils; the taste and benefits of the prepared food depend on its quality.
In some cases, the protective film is damaged. This happens when using hard dishwashing sponges and caustic detergents. Some foods will corrode the surface of the pan if they are not washed immediately after cooking. For example, tomato paste destroys the protective layer. If it is damaged for any reason, calcination should be repeated.

A useful and easy procedure protects dishes from damage and housewives from unnecessary hassle. New aluminum and cast iron frying pans should not be used for cooking without annealing. Don’t ignore the recommendations that have helped many cooks, and your dishes will always be juicy, beautiful and flavorful.