Cast iron pots are very popular, not only because they are easy to operate, but also because they can make a lot of delicious food. Of course, if the method is not appropriate, the cast iron pot will rust, affecting the normal use. So what should we do to prolong the use of cast iron pots? Let’s take a look at some of the areas that need attention.
What is pre-seasoning
Pre-seasoning is not simply a coating of oil on a cast-iron pan; it’s a process that requires heat. We need to spread the vegetable oil evenly on the inside and outside of the pan, as well as the handle, and then place the pan on the stove or in the oven for about 40 minutes before the vegetable oil on the surface sets. A non-stick, rust-resistant coating is then formed.
Vegetable oil cast iron pots need seasoning
That’s right, the pre-seasoned cast iron pan needs to boil and needs to be treated with some vegetable oil before use in order to add a coating to the cast iron pan. Doing so will make your pot more rust resistant, easier to use, and non-sticky. At the end of the treatment, the surface of the cast iron pan will become shiny, black, and more conducive to food preparation. Those that have not been pre-seasoned have a dull, unpolished surface that rusts easily. So, when you use a new pre-seasoned cast iron pan, be sure to pretreat it first.
Season with oil and heat
Ceum 1: Ullaich pìos muice geir, feumaidh barrachd geir a bhith ann, gus am bi barrachd ola ann. Bidh a’ bhuaidh nas fheàrr.
Step 2: Roughly flush the pot, then boil a pot of hot water, use a brush to clean the pot, brush the pot body, and brush all kinds of floating things on the surface.
Step 3: Put the pot on the stove, turn on a small heat, and slowly dry the water droplets on the pot body.
Step 4: Put the fat meat into the pot and turn it a few times. Then grab the pork with your chopsticks and smear every inch of the pan. Carefully and carefully, let the oil slowly percolate into the iron pot.
Ceum 5: Nuair a dh’fhàsas an fheòil dubh agus loisgte, agus an ola anns a’ phana a’ fàs dubh, thoir a-mach i agus an uairsin glan i le uisge.
Ceum 6: Dèan ceumannan 3, 4, 5 a-rithist, dèan a-rithist mu 3 tursan, nuair nach eil am muiceann dubh tuilleadh, tha e soirbheachail. Mar sin faodaidh tu an fheòil a chuir ann an baidsean, no faodaidh tu an uachdar cruaidh mu dheireadh den mhuc a ghearradh dheth agus an taobh a-staigh a chleachdadh.
Ceum 7: Nigh an cast iron pot with clean water, dry the pot body, we can put a layer of vegetable oil on the surface, so that our pot is successful
What is pre-seasoning
Pre-seasoning is not simply a coating of oil on a cast-iron pan; it’s a process that requires heat. We need to spread the vegetable oil evenly on the inside and outside of the pan, as well as the handle, and then place the pan on the stove or in the oven for about 40 minutes before the vegetable oil on the surface sets. A non-stick, rust-resistant coating is then formed.
Vegetable oil cast iron pots need seasoning
That’s right, the pre-seasoned cast iron pan needs to boil and needs to be treated with some vegetable oil before use in order to add a coating to the cast iron pan. Doing so will make your pot more rust resistant, easier to use, and non-sticky. At the end of the treatment, the surface of the cast iron pan will become shiny, black, and more conducive to food preparation. Those that have not been pre-seasoned have a dull, unpolished surface that rusts easily. So, when you use a new pre-seasoned cast iron pan, be sure to pretreat it first.
Season with oil and heat
Ceum 1: Ullaich pìos muice geir, feumaidh barrachd geir a bhith ann, gus am bi barrachd ola ann. Bidh a’ bhuaidh nas fheàrr.
Step 2: Roughly flush the pot, then boil a pot of hot water, use a brush to clean the pot, brush the pot body, and brush all kinds of floating things on the surface.
Step 3: Put the pot on the stove, turn on a small heat, and slowly dry the water droplets on the pot body.
Step 4: Put the fat meat into the pot and turn it a few times. Then grab the pork with your chopsticks and smear every inch of the pan. Carefully and carefully, let the oil slowly percolate into the iron pot.
Ceum 5: Nuair a dh’fhàsas an fheòil dubh agus loisgte, agus an ola anns a’ phana a’ fàs dubh, thoir a-mach i agus an uairsin glan i le uisge.
Ceum 6: Dèan ceumannan 3, 4, 5 a-rithist, dèan a-rithist mu 3 tursan, nuair nach eil am muiceann dubh tuilleadh, tha e soirbheachail. Mar sin faodaidh tu an fheòil a chuir ann an baidsean, no faodaidh tu an uachdar cruaidh mu dheireadh den mhuc a ghearradh dheth agus an taobh a-staigh a chleachdadh.
Ceum 7: Nigh an cast iron pot with clean water, dry the pot body, we can put a layer of vegetable oil on the surface, so that our pot is successful
