As we all know, speaking of cast iron pot, in addition to its various advantages, there will be some disadvantages: such as relatively large weight, easy to rust and so on. Compared with its advantages, these shortcomings are not a big problem, as long as we pay a little attention to some late maintenance and maintenance, you can rest assured.
Cleaning the new pot
(1) Put the water in the cast iron pot, pour the water after boiling, and then small fire hot cast iron pot, take a piece of fat pork carefully wipe the cast iron pot.
(2) After a complete wipe of the cast iron pot, pour out the oil stains, cool, clean and repeat several times. If the final oil stains are very clean, it means that the pot can begin to use.
How to Use the cast iron pot
Ka Papa 1: E hoʻomākaukau i kahi'āpana puaʻa momona, pono eʻoi aku ka momona, iʻoi aku kaʻaila. ʻOi aku ka maikaʻi o ka hopena.
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.
KaʻAnuʻu Hana 5: Ke lilo ka ʻiʻo i ʻeleʻele a wela, a ʻeleʻele ka ʻaila i loko o ka pā, e lawe i waho a hoʻomaʻemaʻe me ka wai.
KaʻAnuʻu Hana 6: E hana hou i nā ʻanuʻu 3, 4, 5, e hana hou i 3 mau manawa, ke ʻeleʻele hou ka puaʻa, ua kūleʻa. No laila hiki iā ʻoe ke kau i ka ʻiʻo i loko o nā pūʻulu, a i ʻole hiki iā ʻoe ke ʻoki i ka ʻili paʻa hope o ka puaʻa a hoʻohana i loko.
Step 7: Wash the 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
To maintain the cast iron pot
Step 1: Take a cast iron pot, dip a cloth into water and a little dish soap, and wash the pot inside and out, then rinse the pot with water.
Step 2: Wipe the pot clean with kitchen paper, put it on the stove and dry it over low heat.
Step 3: Prepare a few pieces of fat pork, use tongs or chopsticks to hold the fat pork, turn on a low heat, and wipe the edge of the pot with the pork. Make sure you do it multiple times, every corner.
Step 4: Heat a cast iron wok slowly, then drizzle the oil around the edges with a small spoon. This action is repeated several times to ensure that the inner wall of the pot has been soaked in oil.
KaʻAnuʻu 5: E ninini i kaʻaila i loko o ka pā, e waiho ana i kahi'āpana momona, a holoi pono i waho o ka pā.
Step 6: Wait for the pot to cool down, and scrub repeatedly it with warm water after it is completely cooled.
Step 7: Repeat the above steps 2 to 6 for 3 times, and leave the oil in the pot overnight after the last wipe
Do the Washing
Once you cook in a pan (or if you just bought it), clean the pan with warm, slightly soapy water and a sponge. If you have some stubborn, charred debris, use the back of a sponge to scrape it off. If that doesn’t work, pour a few tablespoons of canola or vegetable oil into the pan, add a few tablespoons of kosher salt, and scrub the pan with paper towels. Salt is abrasive enough to remove stubborn food scraps, but not so hard that it damages the seasoning. After removing everything, rinse the pot with warm water and wash gently.
Dry thoroughly
Water is the worst enemy of cast iron, so be sure to dry the entire pot (not just the inside) thoroughly after cleaning. If left on top, the water can cause the pot to rust, so it must be wiped down with a rag or paper towel. To really make sure it’s dry, place the pan over a high heat to ensure evaporation.
Season with oil and heat
Cool and store the pot
Once the cast iron pot has cooled, you can store it on the kitchen counter or stove, or you can store it in a cabinet. If you are stacking cast iron with other POTS and pans, place a paper towel inside the pot to protect the surface and remove moisture.
Of course, when we usually use cast iron pot, we try not to cook some strong acid or strong alkaline food: such as bayberry and mung bean, lest they and the surface of the cast iron pot chemical reaction, corrosion of the cast iron pot. It is easy to destroy the antirust coating of the cast iron pot and reduce its service life.
