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Preparation for use
1. Rinse the frying pan with water and a soft brush, do
not use a metal scraper for washing dishes, or similar
cleaning agents. After washing, proceed immediately to
the procedure for preparing the frying pan for use.
2. Put the frying pan on a heat source for drying, cook a
few slices of lard, put them in a frying pan, set a weak
fire, wipe the surface of the frying pan with fat, leaving
no missed places (for Islamic people, preparing for
frying, you can use mutton fat, cow fat , vegetable oil,
the use of animal fats is more effective when using
vegetable oil)
3. Pour the remaining fat, hot water (without detergent),
rinse the frying pan, repeat the frying procedure 3-4
times, then wash the frying pan and dry it on the fire,
add a few drops of vegetable oil, and evenly wipe the
surface of the frying pan. When the surface of the frying
pan becomes shiny black, the preparation is complete,
if dry and rough areas remain in the pan, repeat the
preparation procedure, and use this method to care for
old, rough cast-iron frying pans.
Cautions
1. During the first wash, or during use, small black
pieces can fall off the surface of the pan, these are
charred pieces of a layer of vegetable oil, they do not
contain harmful substances, do not pay attention to
them. If you want to eliminate this phenomenon: Rinse
the frying pan with warm water and a brush or fry
Chinese cabbage without adding oil.
2. If rust appears during use or improper maintenance
in the pan, remove the rust stains, repeat the procedure
for preparing the frying pan for use, this will completely
restore the surface of the frying pan (use baking soda
and a small amount of water to remove rust, after rust
removal do not forget to perform the preparation
procedure frying pans).
3. During washing, to avoid damage to the oil film, do
not use detergents, for best cleaning use hot water and
a soft brush.
4. A cast iron frying pan can be used on an induction
cooker, but you cannot use a large heating power for
drying.
