Do cast iron pots need to be boiled, and should cast iron pots be boiled?

Boiling steps:1Cleaning: Rinse the cast iron pot once with clean water to wash the dust and dirt on the surface.

2.Wipe dry: Wipe the water off the surface of the cast iron pan with a clean towel.

3.Applying cooking oil: Apply cooking oil 2-3 times to the inner walls and edges of a cast iron pan and allow it to dry for 8-12 hours after each application.

4.Cleaning: Pour a small amount of detergent into the pot and rinse with water.

5.Maintenance: Brush the pot after each use, and avoid using the cast iron pot to hold water or acidic ingredients for a long time to avoid corrosion and rust.

It should be noted that both cast iron pots without an enamel layer and cast iron pots with black enamel coating need to be boiled. Because cast iron pans will accumulate impurities and rust, they need to be boiled to remove them. If you don't boil the pot, it will become sticky the more you use it, which will affect the use effect.

In addition, there are a few things to pay attention to when using cast iron pots:

1.After frying a dish, you need to brush the pan once and then fry the next dish to avoid the dish residue staying in the pan for too long.

2.Do not use cast iron pots to hold vegetables overnight to avoid rust after leaving them for a long time.

3.Try to use less detergent when brushing the pot so as not to reduce the service life.

4.For cast iron pots that are seriously rusty, black slag, and black skin, they should not be used again, and they need to be replaced with new ones in time.

In conclusion, the correct cooking and maintenance methods can extend the life of cast iron pans while improving the cooking effect and quality.

Cast iron pots. The pot needs to be boiled, and the cast iron pot is not easy to stick to the pot after boiling. Prepare a piece of 100 grams of fatty meat, first heat the cast iron pot at high temperature for two minutes, then put the fat meat into the pot, use a spatula to push the fat to boil the pot, the inside of the pot needs to be all burned, and it can be held for 8 10 minutes.

1 If the surface of the pot is rough or even burr, you need to use stones or sand, or sandpaper, to sand.

2 Rinse and dry thoroughly and place the pot on the fire. When the pot is hot, put the slightly fatty pork rind in the pot with the fat side down. Wipe the inside of the pot repeatedly with a spatula.

3 Pour off the remaining oil, turn the skin side down, and continue to wipe repeatedly. Allow the gum of the pigskin to penetrate into the crevices of the cast iron pan. Then wash off the grease. The pot is ready to use.

4 It may take two to three times to boil the pot. This is related to the strength of the repeated wiping when boiling, temperature, etc. If rust is found in use, it needs to be redone.

Cast iron must be boiled, otherwise it is easy to rust. Secondly, the new pot must also be polished to remove the surface dirt

Step 1: Prepare a piece of raw fatty pork. (If you want to be fat, you can produce more oil later).

Step 2: Wash the pot thoroughly with warm running water. Wipe the water (especially the bottom of the pot), place the pot on the stove and dry over low heat.

Step 3: Put the raw fat pork into the pot, press and hold it with chopsticks or tongs, and evenly spread every corner of the pan so that the spilled fat is evenly distributed throughout the pot.

Step 4: As you keep wiping, the more lard overflows from the pan, the smaller and darker the pork skin becomes. (The black color is only the carbonized vegetable oil layer coming off, so don't worry about it.)

Step 5: Remove the whole pot from the stove, pour out the lard, wipe it clean with kitchen paper or toilet paper, wipe the pot dry with warm water, put the pot on the stove, and repeat the steps.

Step 6: After the surface of the raw pork is scorched, you can use a knife to remove the surface layer and continue to wipe it in the pot, so that the raw pork no longer turns black. (Repeat about 3-4 times.) ）

Step 7: Rinse the cast iron pot with warm water and wipe dry. (Do not rinse the hot pot directly with cold water, but rinse it with cold water after cooling.) ）

Step 8: Place on the stove, dry over low heat, apply a thin layer of vegetable oil with kitchen paper or toilet paper, and you're done!

Newly bought cast iron pots need to be boiled, the method is very simple, tear off all the labels, wash them with water, wipe them dry, and apply vegetable oil to the inner wall of the pot, olive oil is generally not recommended. Of course, the edges of the pot should also be smeared, and then preheat on low heat for 3-5 minutes, and then turn off the heat when the pot is a little smoking.

Iron pots are traditional kitchen utensils for cooking food, which generally do not contain toxic substances, but often oxidize when exposed to water. The main varieties of iron pans are printing pots, ear pots, frying pans, oil pans, pancake pans, etc. The main component is iron, but it also contains small amounts of sulfur, phosphorus, manganese, silicon, carbon, etc.

Iron pot is divided into cast iron pot and wrought iron pot: pig iron pot is made of gray iron melting and casting, wrought iron pot is made of black iron forging or hand hammering, with thin pot blank and fast heat transfer performance.

The cast iron pan should be boiled before being used for the first time, and this ritualistic step is as follows:

1. Carefully scrub the pan with dish soap and hot water, and the dish soap can no longer be used in the future;

2. Dry the whole pot, light the fire to heat and dry the water (you can dry it directly in the sun in summer);

3. After heating the pot over low heat, smear the entire inner wall of the pot with lard or vegetable oil, and then let it stand;

4. Wash the inner wall of the pot with hot water and a soft cloth or wipe the inner wall of the pot with a napkin and repeat 3;

5. After repeating 2-3 times, take some cheap green leafy vegetables (I use vegetable skin leaves) and fry them in a normal way to see if there is any problem.

After boiling the pot, the vegetables have been fried for a long time on purpose in the picture above, and the vegetables are all yellow, and the bottom of the pot is slippery and non-sticky).

6. Wash the inner wall with warm water and a soft cloth, dry the water, and then wipe a little vegetable oil on the entire inner wall and put it away.

In addition, the thick cast iron pot heats much more slowly, so you can put your palm on the top of the pot to feel the heat when cooking, and then put oil in the cooking. Cast iron pans are not good at stir-frying, they are good choices for frying or making oven baking sheets.

Other materials of pans, such as stainless steel, are beautiful but not recommended to buy, and the poor thermal conductivity is easy to stick to the pan. High-grade copper pots are easy to rust and scratch, and maintenance is very troublesome. There are not many pans made of pure aluminum these days because they tend to burn soft and are poisonous.

Heat transfer velocity of different materials:

Copper: 398 Aluminum alloy: 237

Iron: 80 Cast Iron: 38

Stainless steel: 16

What should I do if the cast iron pot rusts if it is not used and maintained properly?

In the case of mild cases, 1, rub with coarse salt 2, rub with vinegar 3, wash with rice water, and in heavy cases 3, soak with sodium hydroxide (strong alkali) for a few days, and then take it out and rinse it carefully with water, and wipe it with a wire ball repeatedly. Apply vegetable oil and bake in a preheated oven for an hour (it is said that a functional oven has a "clean" function that removes rust). Then take it out and apply a thin layer of vegetable oil again to finish.

The steps to boil the pot are as follows:

1. Prepare a pot of hot water, pour it into the pot, and gently scrub the inside of the pot with a soft bristle, no need to use dish soap, warm water is enough.

2. After wiping, pour out the water, wipe the outside of the pot and the bottom of the pot with a clean rag, then put the pot on the fire, heat it over low heat, and slowly dry the water in the pot.

3. Gently turn the pot, in addition to the bottom of the pot, so that the pot is evenly heated around, except for the handle, try not to fall down every part of the pot.

4. Take out the pork fat meat prepared in advance, and if you are a Muslim friend, you can choose vegetable oil.

5. Put the pot flat, hold the fat meat with a fork, wipe evenly from the bottom of the pot to the surrounding area, the fat meat will ooze out lard when heated, the speed is slower, don't burn your hands, 6, try to wipe every place in the pot evenly, the bottom oil in the pot will gradually remain when wiping, and the pork sticking to the bottom of the pot will also become charred black, which is a normal phenomenon, black is the carbonized vegetable oil layer falling off, no need to worry.

7. Remove the pot from the heat, pour hot water again, do not use cold water, do not add dish soap, and scrub the inside of the pot with a soft rag.

8. Then pour out the water, dry the water again over low heat, repeat the steps of rubbing the fat meat, and then wash the pot with hot water again, this process can be repeated two or three times.

9. Put the pot flushed with hot water on the stove, dry over low heat, and apply a layer of vegetable oil to the pot with a high-temperature resistant brush or kitchen paper towel.

Precautions for the use of cast iron pots:

It is said that the iron pot can be made vigorously, but a good maintenance method can keep the pot bright as new for a long time, and the more you use it, the more comfortable it is, so pay attention to long-term friends, or be sure to take a look at these precautions; Try to avoid cooking acidic food to prevent chemical reaction between acidic food and iron pot, which will cause the food to change color and taste; Try to avoid using corrosive detergents and wash the pot with warm water; Avoid using sharp tools to cut the pot, it is recommended to use a silicone spatula; After each cooking, dry the pot over low heat, and then drop a few drops of vegetable oil to spread evenly, which can effectively prevent the iron pot from rusting; It is recommended to clean the bottom of the pot and the outside of the pot every time you wash it.

The method of boiling a cast iron pot is as follows:

Step 1: Clean the whole pot body, after the pot is bought, put the iron pot under the faucet, wipe every corner with a soft cloth, wash off the debris and dust in the process of casting the pot, and do not use any washing supplies.

Step 2: I believe that the iron pot is an open flame, turn on the fire to the minimum, and slowly bake all the water droplets in the pot. Keep the heat low, scoop in a large spoonful of lard from the spine, if there is no lard, you can directly use a large piece of pork belly, smear the lard along the edge of the pot and all parts of the pot, then turn to medium-low heat, turn the pot up, heat it, see the oil start to smoke and then turn off the heat.

Step 3: Turn back on the low heat, prepare to boil the pot for the second time, rotate all parts of the pot, add at least 4 edges to the bottom, and bake them all over low heat; Add the lard or fat and continue to swirl and spread, still lasting 3-5 minutes.

Step 4: Rinse well, continue to dry over low heat, then apply a layer of soybean oil or peanut oil, and complete the maintenance after leaving overnight.

The purpose of boiling the new pot:

After the pot is opened, it can remove harmful substances on the surface, form a protective film, and increase the durability of the pot.

When the new pot is first bought, it will be more or less contaminated with some dust and impurities, so it is recommended to clean it before use. In general, only uncoated iron pots need to be boiled, and other aluminum, copper, enamel, stainless steel or non-stick coated pots do not need to be boiled. The principle of boiling the pot is that after the pot is baked at high temperature, a dense oxide film will be formed on the surface, which can achieve the effect of non-stick when stir-frying.

How to boil the iron pot:1. Wash off the dust and beeswax on the surface with hot water. (It's no problem to use a steel brush for an iron pot<>.)

2. Pour 9 minutes of water into the pot, boil until the pot begins to have black patterns, then turn off the heat and pour out the water.

3. After wiping the pot dry, put it back on the stove and burn it over medium-low heat, wait for the iron pot to turn from burnt to blue, and finally turn back to the original color, then turn off the heat.

4. The pot is slightly cooled and not hot, pour in a little cooking oil, and evenly spread it with a paper towel to complete the boiling procedure.

Iron pot cleaning and maintenance tips:1. Brush the pot after cooking.

2. Place the water on the stove and dry it over low heat to keep it dry to prevent the iron pot from rusting.

3. After the pot is slightly cooled, pour in a little cooking oil and spread evenly with a paper towel.