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Trivia
1. Cast iron frying pan is made by casting from gray
cast iron, without oiling with vegetable oil, it has a
silvery white color, to prevent rust in the pan, a thin
layer of vegetable oil is applied to its surface, put in a
furnace with a high temperature and calcined. On the
surface of the frying pan a protective layer is formed,
preventing the appearance of rust. But because of
improper use, it can be damaged, and gray cast iron
under the influence of air or a moist environment can
become rusted.
2. Cast iron frying pan has no artificial coating, during
cooking you can use metal, wooden and silicone
scapula. Using a metal spatula, do not apply excessive
force if you press the blade against the surface of the
pan with great force, this can lead to scratches, damage
to the protective layer, and the appearance of rust.
3. Pans made of cast iron and stainless steel have no
artificial coating, have non-stick properties. With
sufficient heating and after the uniform distribution of
heat in a frying pan, it reveals its non-stick properties
that persist during frying with oil, frying without oil,
cooking, frying in oil.
Care of frying pan
1. After each use, wash the frying pan, wipe dry the
moisture left on the surface, or dry it on the fire, then put
it in the storage space.
2. After drying, wipe the frying pan with vegetable oil,
thus you will extend the service life, also it will speed up
the process of care of the frying pan.
3. If rust appears on the frying pan, remove it with a metal
scraper for the dishes, then wipe the frying pan with food
fat, after which the surface will recover; these methods
will help to achieve the best non-stick effect, during use
and care, oil and fat will be absorbed more deeply into
the frying pan, the more, the better.
4. To prevent damage to the protective layer and rust, do
not use sharp or hard objects to clean the surface of the
frying pan.
