Meat dishes are best cooked in a cast iron frying pan without a non-stick coating. However, many people refuse it because it is difficult to wash. Let's look at how to properly care for a cast iron frying pan so that you don't have to scrub it for hours afterwards.
What you will need:
- Napkins;
- wooden spatula;
- salt;
- metal scraper;
- vegetable oil.
The process of cleaning a cast iron frying pan
A cast iron pan should be cleaned immediately after cooking while it is still hot.
Drain the remaining fat from it and wipe with a napkin.
If there is carbon left on the bottom, put it back on the heat and pour in a little hot water to cover it. Then, while the water is brought to a boil, you need to scrape off the carbon deposits with a wooden spatula. In such conditions it goes away very quickly.
Then the dirty water with carbon deposits is drained. A spoonful of salt is poured into the frying pan and some water is added.
It is then washed with a soft metal scraper.That, combined with salt, will remove the smallest residues of soot that the spatula did not remove. This cleaning step takes 10-30 seconds. You won't have to scrape anything for a long time.
The pan is rinsed and wiped dry.
Then it is put back on the fire and dried. After this, wipe the hot frying pan with a cloth soaked in vegetable oil.
This cleaning consists of several steps, but most of them are completed in seconds. In most cases, service takes no more than 2 minutes.
