If it comes to the iron pot we use in the kitchen, maintenance is definitely a knowledge worth our good study. After wearing out several non-stick pots, I finally made up my mind to buy a cast iron pot. Although I was not used to it at first, after a period of adaptation and maintenance, I am now very fond of it.
For the vast majority of families, or such a simple big iron pot to use the most practical.
Today, this article focuses on the detailed knowledge of cast iron pot, including the principle and method of boiling pot and keeping pot, purchase, safety and so on.
No.1 Understanding iron pot: How to buy a pot?
According to the material, iron pot is roughly divided into 3 categories, raw iron pot with carbon content of more than 2% (cast iron pot), cooked iron pot with carbon content of less than 0.02% after purification (pure iron pot), and alloy pot with a certain proportion of other elements (stainless steel pot).
तर सतह उपचारको सन्दर्भमा, त्यहाँ धेरै फरक वर्गहरू छन्। इनामेल गरिएको, रेजिन वा पेन्ट स्प्रे गरिएको, इलेक्ट्रोप्लेटेड, अक्सिडेशन द्वारा कालो गरिएको।
The characteristics of the iron pot are mainly determined by the material. Pig iron is brittle and hardly malleable, which is why cast-iron pots are heavy. Wrought iron is soft and malleable, so it can be forged into very thin pot.
Surface treatment to a certain extent can improve the iron pot is not resistant to acid and alkali, easy to rust and other shortcomings, so that it is easier to maintain, at the same time, the price can be higher.
Functionally, a bare iron pot is enough. Very durable, conservative estimate 10 years or 80 years will be fine. The price is also cheap. But some nameless iron pots may have the problem of excessive heavy metals, so it is safer to buy branded ones.
विचार गर्नुपर्ने अर्को कारक भनेको लाइनमा उनीहरूको प्राथमिकता अनुसार आकार, कारीगरी, गुणस्तर, तौल र अन्य गैर-कठोर अवस्थाहरू हुन्।
No.2 Why should the iron pot be maintained
When the iron pot was first bought, it was silvery white of pure iron itself. At this time, it is not only fried what sticks to what, but also easy to rust. You can’t cook like that. We have to figure something out.
सबैभन्दा सीधा तरिका भनेको यसलाई ननस्टिक तहले कोट गर्नु हो। PTFE र अन्य सामग्रीहरूको नन-स्टिक कोटिंगको रूपमा प्रयोग, त्यो केही दशक अघि मात्र हो। हामीले प्राचीन समयदेखि प्रयोग गर्दै आएको विधि वास्तवमा तेल प्लेटिङ हो।
It was discovered early on that cooking with oil in an iron pot would get better and better, and the pot would get darker and less sticky. In order to achieve this initial effect in the first place, there is the “boiling pot” procedure. The traditional way to boil a pot is to clean it and cook it over and over again with lard.
Grease in high temperature, aerobic conditions will occur decomposition, oxidation, polymerization and other reactions, and the so-called pot and pot, in fact, is the use of these reactions.
ग्रीसको उच्च-तापमान प्रतिक्रियाको प्रक्रियामा, केही वाष्पशील साना अणुहरू कालोमा परिणत हुन्छन् र बाहिर निस्कन्छन्, र केही अन्य अणुहरू पोलिमराइजेशन, डिहाइड्रेसन र कन्डेन्सेसन र अन्य प्रतिक्रियाहरू मार्फत ठूला अणुहरू बनाउँछन् फलामको भाँडोमा जोड्न, जुन फलामको भाँडोमा कालो अक्साइड फिल्मको तहको उत्पत्ति हो। र फलाम यस प्रक्रियाको लागि एक उत्कृष्ट उत्प्रेरक हो।
So it’s exactly the same principle as a nonstick pot. Equivalent to our own use of the nature of grease to iron pot “plated” a layer of high score non-stick layer, but the composition is complex, almost every pot has its own unique composition, can be made into a non-stick pot.other materials made of non-stick pot, coating scratch the pot can not be used. But our homemade rust-proof coating, when scratched, can be maintained, and it’s a good pot again. This is the reason and principle of iron pot maintenance.
No.3 Iron pot maintenance methods
हाम्रो लक्ष्य भनेको बलियो, बाक्लो अक्साइड फिल्म प्राप्त गर्नु हो।
अणुहरू बीचको बन्धन जति कसिलो हुन्छ, तिनीहरू त्यति नै बलियो हुन्छन्। त्यसैले तेल जति धेरै असंतृप्त हुन्छ, त्यति नै राम्रो हुन्छ। अलसीको तेल अक्सिडेशन पोलिमराइजेसनको लागि सबैभन्दा बढी प्रवण हुन्छ र सबैभन्दा प्रभावकारी तेल हो। सोयाबीनको तेल, तिलको तेल, सूर्यमुखी तेल, मकैको तेल र अन्य बहुअनस्याचुरेटेड फ्याटी एसिडको मात्रा पनि राम्रो हुन्छ।
अन्य तेलहरू पनि प्रयोग गर्न सकिन्छ, तर बन्धनको सञ्जाल भन्नुपर्दा अलसीको तेल जत्तिकै बाक्लो हुँदैन। हामी प्रायः भाँडो उमाल्न प्रयोग गर्ने लार्ड, केवल एक परम्परा हो जुन हस्तान्तरण गरिएको छ र व्यावहारिक परिणामहरूको हिसाबले सामान्य वनस्पति तेल जत्तिकै राम्रो छैन।
With the ingredients in place, the next thing is to get them ready to react. The correct way to do this is to evenly and thinly grease the inside of a pot with kitchen paper, then set the heat on high and turn the sides of the pot until it is all dry and there is not much smoke. Then apply a thin coat of oil, burn again, repeat several times. (i.e. boiling step)
The uniform overlapping of several layers of oil film makes it physically denser. General online sellers will provide free boiling service. If you do it yourself, be aware that the surface of the new factory pot will be covered with mechanical protective oil and must be carefully washed off. You can boil a pot of water and put it on fire to dry, then wash it with dish washing liquid and put it on fire to dry, repeat 2-3 times.
If an iron pot is badly rusted during use, remove the rust with vinegar and a brush before returning to the pot.
फलामको भाँडो प्रयोग गर्ने क्रममा, तेलको फिल्म स्वाभाविक रूपमा बाक्लो र बाक्लो हुँदै जानेछ। स्थानीय स्क्र्याचिङबाट हुने दागलाई केवल एक वा दुईवटा भाँडाहरूले मर्मत गर्न सकिन्छ। पानी उमाल्न कहिलेकाहीं यसलाई प्रयोग गर्नु ठीक छ।
The process of “pot cultivation” is not complicated, we also break it down into two basic goals: to prevent rust and reduce oil film shedding.
खिया रोकथाम: खिया रोकथामको मुख्य बुँदा पानी प्रतिरोध हो। प्रत्येक प्रयोग पछि सुकाउन वा सुकाउन निश्चित गर्नुहोस्, र रातभर पानी नराख्नुहोस्। यदि तपाईं यसलाई लामो समयसम्म प्रयोग गर्न जाँदै हुनुहुन्छ भने, यसलाई तेलको तहमा सुकाउनुहोस् र चिसो, सुख्खा ठाउँमा भण्डार गर्नुहोस्।
Reduce oil film shedding: We often say that the iron pot should not be washed with dish washing liquid, can not be used to boil water, at first use less acidic seasoning, these are reasonable.
Then a great final sentence. Ladies and gentlemen, by this point, you should already know how to boil and keep a pot. This is enough, next please rest assured to operate boldly. Don’t stick to the steps I’ve outlined above, and don’t worry about what you’ll do if you don’t get it right. Iron pots are very durable!
