Pig-iron ware has high cooking and zharochny qualities. It has property to be warmed evenly and long time to keep warmly. Such products are resistant to influence of food acids, salts and alkalis and also are not afraid of scratches and deformation.
It is required to you
- - parchment;
- - soft sponge;
- - hot water;
- - vegetable oil;
- - salt;
- - tacks;
- - abrasive paper.
Instruction
1. At the ware made of cast iron, rough surface therefore she requires thorough care. The lack of that will lead to corrosion emergence that will spoil color and taste of any prepared dish and also will deprive of it vitamins.
2. Before the first use wash dishes from cast iron hot water and wipe dry. On bottom of ware fill layer of salt 1 cm thick and calcinate on weak fire within 2-3 hours.
3. Then, using tacks not to burn about the heated handles, pour out salt. Oil inside face vegetable. As a result of its use the surface of ware will become smooth and will gain non-stick properties which will improve with each cooking.
4. After preparation of the liquid dish assuming water boiling, at once, using parchment piece, grease the washed-up product surface with fat or oil. After that put pan or frying pan on fire that fat has stuck to surface.
5. Use only hot water and soft kitchen sponge or rag for washing of ware. After washing you dry ware on plate or, at least, dry wipe with towel. At gross steady contaminations you can wash frying pan (cauldron, roasting pan, pan) any cleaning agent. The main thing here is to rinse carefully utensils under flowing water. Do not use dish washer.
6. Do not "ret" ware in water and do not leave it for long time from the remains of the cooked food. Otherwise on it rust can appear. If it after all has occurred, remove corrosion traces with abrasive paper or kitchen sponge, wash up product, oil and calcinate within half an hour.
7. Pig-iron products are not afraid of mechanical damages and high temperatures, however they need to be protected from falling from the big height at which fragile cast iron can scatter on pieces. You store pig-iron ware without cover in the dry place which is constantly ventilated.