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) Avê têxin nav tencereya hesinî ya avêtinê, piştî kelandinê av berdin ser, û dû re li ser agirê germ ê tencereyeke hesinî ya avêtinê ya biçûk, perçeyek goştê beraz ê qelew bigirin û bi baldarî tencereya hesinî ya avêtinê paqij bikin.
(2) Piştî paqijkirina tevahî ya tenûra hesinî, lekeyên rûnê berdin, sar bikin, paqij bikin û çend caran dubare bikin. Ger lekeyên rûnê yên dawîn pir paqij bin, ev tê vê wateyê ku tenûr dikare dest bi karanînê bike.
How to Use the cast iron pot
Step 1: Prepare a piece of fat pork, must be more fat, so that the oil is more. The effect is better.
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.
Step 5: When the meat becomes black and scorched, and the oil in the pan becomes black, take it out and then clean it with water.
Step 6: Repeat steps 3, 4, 5 again, repeat about 3 times, when the pork is no longer black, it is successful. So you can put the meat in batches, or you can cut off the last hard surface of the pork and use the inside.
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
Gava 1: Tencereyekê ji hesin bigirin, qumaşekê têxin nav avê û piçek sabûna firaxan, û tenûrê ji hundir û derve bişon, paşê tenûrê bi avê bişon.
Gava 2: Tencereyê bi kaxizê metbexê paqij bikin, deynin ser sobeyê û li ser agirê kêm hişk bikin.
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.
Gav 5: Rûnê di tepsiyê de berdin, perçeyek rûn bimîne, û derveyê tepsiyê bi baldarî paqij bikin.
Pêngava 6: Li bendê bin ku tenûr sar bibe, û piştî ku bi tevahî sar bû, bi ava germ bişon.
Gava 7: Gavên jorîn ji 2 heta 6 3 caran dubare bikin, û piştî paqijkirina dawîn rûn di potê de tevahiya şevê bihêlin.
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.
Bi tevahî hişk bike
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.
Bi rûn û germê tam bikin
Potê sar bikin û hilînin
Dema ku tencereya hesinî sar bû, hûn dikarin wê li ser tezgaha metbexê an sobeyê hilînin, an jî hûn dikarin wê di dolabekê de hilînin. Ger hûn hesinî bi tencereyên din û tavayan re li hev dikin, destmaleke kaxezî têxin nav tencereyê da ku rûyê wê were parastin û şilbûnê jê bibe.
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.
