Pentole in ghisa has many kinds and styles, which can be used to make almost all kinds of food. Moreover, it is very durable, so it is very popular. However, cast iron cookware is not perfect in the process of use and maintenance, we also need to pay attention to some details.
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.
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.
How to clean
At the end of use, we can rinse the cast iron pan with warm water, and then wipe it down with a neutral dish soap or baking soda. From the inside out, be sure to use a soft cloth. After cleaning, rinse again with clean water, and then dry with a soft cloth before storing. Because water causes rust, be sure to dry it after each use before storing it. Of course, we can dry it by heating it on the stove, and it’s even better if we put a layer of vegetable oil on it as well. Of course, this thin coating of vegetable oil cannot withstand strong acids and alkalis, so it is necessary to avoid them during normal use. Not only does it damage the vegetable oil coating, but it also reacts with cast iron, spilling some unhealthy iron compounds.
Maintenance
Because the surface of the pentola di ghisa is just a thin layer of vegetable oil, so the late also need timely maintenance. If the vegetable oil coating is damaged during normal use, then we need to re-seasoning treatment, or need frequent maintenance. When you see rust stains on the surface of a cast iron pan, it needs to be remaintained. Clean the rusty part first, and then apply oil and heat to fix it according to the previous steps of flavor preparation. If you pay great attention to the above problems in the daily use, every time to enhance the anti-rust coating of the cast iron pot, then we do not need to carry out frequent maintenance after use. The thicker the vegetable oil coating, the better the performance of the cast iron pan. Over time, your pot will become shinier and more durable.
The cast iron pan needs to be preheated
You can preheat a cast-iron pan before making a gourmet dish. Cast iron heats evenly as it heats up. Plus, it conducts heat quickly, so preheating for a few minutes before adding food works best. Cast iron conducts heat very well, so soon the whole pot will heat evenly. Once you get used to the excellent thermal conductivity of the cast iron pot, we will come to rely on it and like it more. If the temperature is too hot, the pre-seasoned cast-iron pot will smoke. At this point, we can turn off the heat and wait for it to cool down before heating it again. Many people will worry that the use and maintenance of cast iron pot will be more troublesome, and therefore to evaluate cast iron pot is not a good choice. In fact, the defects of the cast iron pot is not perfect, but its shortcomings are small, can not hide its various advantages. Undoubtedly, no matter from the style design, or the maintenance of the late, the overall performance of the cast iron pot is very excellent. As long as you pay attention to a few details, then you will really love this cookware.
