As a rule, pig-iron frying pans calcinate at manufacturers. The corresponding mark in the instruction for leaving and operation reports about it. In such frying pan it is necessary only to prepare for thicket, calcinating at the same time is only fixed since cast iron is enough porist and when heating oil in time creates effect of natural non-stick coating. However aggressive washing in dish washer and application of strong abrasive cleaning agents leads to violation of surface layer, as a result food burns and gains characteristic ferruterous smack. Business can be helped by additional calcinating which can be made in house conditions.
Instruction
1. Carefully wash and clean frying pan (if there is cover, then and it too) then grease outside and from within with the refined vegetable oil. Blot surplus with napkin.
2. Warm oven to 180 degrees.
3. Place frying pan upside down on baking sheet. It is possible to use grid instead of baking sheet, in this case it is necessary to spread foil since surplus of oil can drip and burn under frying pan.
4. To calcinate frying pan within 1 hour then not to get it at once, and to leave in oven before full cooling. Be not frightened if the frying pan became brown – has rusted. Do not rub its metal bast at all, just oil the refined vegetable.