Many connoisseurs of good cuisine swear by the use of an iron pan, because only with it you can fry a steak deliciously to the point. Iron withstands high heating, a black patina forms on the bottom of the pan as a natural non-stick coating. So even though such a rustic kitchen utensil may be a bit more expensive, it can be well worth the purchase: With good care, the iron pan lasts a surprisingly long time!
After unpacking: burn in the iron pan
After unpacking the new pan, it is necessary not only to clean it, but also to burn it in. To do this, first rinse the iron pan thoroughly with warm water and detergent and dry it well. This is how the baking process works:
- Rub the inside surface of the iron pan with oil.
- place the pan upside down on an oven rack and put it in the oven
- Place an oven-proof dish inside to catch the oil
- heat the oven to 200 degrees Celsius
- leave the pan in the hot oven for about 1 to 2 hours
- if necessary, re-oil in between
Regularly maintain the iron pan
The bottom of the iron pan already turns significantly darker when it is burned in, and with increasing use it becomes really black. This means that the pores of the iron increasingly close, so the pan gets a frying area where almost nothing sears.
Regular cleaning is not done with detergent or in the dishwasher, instead other means are required.Here’s how to properly care for a cast or wrought iron pan:
- Deglaze the pan with a glass of water immediately after frying.
- Wipe out the inner surface well with kitchen paper
- if frying residue still sticks to the pan, rinse with salt water
- rub or brush the cleaned iron pan with oil
Dishwashing liquid could dissolve the protective layer, especially if soaked for a longer period of time, which often leads to rusting of the iron. But also the non-stick effect is lost in this way, this can even go to the unusability of the pan.