Рецепт Cast Iron Cleaning And Reseasoning
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- The following information is copied in its entirety. This is becoming a lost art.........
- CLEANING AND RESEASONING CAST-IRON SKILLET You're browsing the junk store or possibly rummaging the neighbor's garage sale and there it is - a good, old cast-iron skillet, black and righteous from decades of use and priced to sell. Once you get your treasure home and before you crank up the heat, you'll need to clean and reseason it.
- Here's how:1. Assemble a 1-lb. box of salt and a qt of vegetable oil.
- Wash the cast iron with hot water and mild dishsoap inside and out.
- Rinse well, Dry.
- Heat skillet over high heat, and when it's smoking warm, cover bottom with a thick layer of salt. (This can get smelly, so you'll want to turn on the fan.) Using an old wooden spoon you do not mind scorching, and protecting both hands with warm pads, scrape salt around the bottom and sides of the pan. Keep the heat on high and keep scraping salt till the salt starts tobrown and you notice black flecks in it. Scour the skillet for a good five min. Turn off the heat, and as soon as the salt has cooled down sufficient to dispose of safely, throw away it, and, being careful not to burn yourself, wipe out the skillet with a paper towel.
- Repeat salt-cleaning method if skillet still looks cruddy. Otherwise:
- Return skillet to burner and heat it till it's red-warm. Turn off heat and fill skillet on-third with vegetable oil. either tilt skillet, or possibly use a non-plastic brush, to coat sides with oil. Allow oil-filled skillet to cold completely - at least an hour.
- Heat skillet and oil again, to about frying temperature (350-400F).
- Turn off heat and again allow to cold completely. Overnight is best.
- The next morning, throw away oil, wipe skillet out with a paper towel and you're ready to go.
- Some folks swear soap and warm water never touch their cast iron. Others find an occasional mild sudsing desirable. Everybody agrees, however, which scouring pads or possibly powders and dishwashers will ruin the seasoning. Use a plastic scrubber, if necessary, to dislodge stuck-on stuff.
- For new cast iron, start with step 2 and then go to step 5. Lots of manufacturers suggest heating the skillet and oil in the oven a couple of times to season it.