The modern variety of assortment on the shelves with dishes is simply amazing. Nevertheless, cast iron has not lost its popularity among ceramics, glass, non-stick coatings and other innovative troubles. Our ancestors loved such dishes.
The high density of cast iron allows you to cook on it with maximum convenience. This material is universal: they cook, fry, stew, bake in such dishes. It can be safely put both in the oven and directly on the fire, because even the most extreme temperatures are tolerated by cast iron without problems. And, which is also important, a cauldron of this alloy retains heat for a very long time. So even after turning off the stove, your signature pilaf or meat with potatoes will be cooked automatically, acquiring a tenderness and rich taste. And the dish left in the same cast iron for the evening will remain hot for a long time.
You can talk endlessly about such utensils as a cast-iron cauldron. Without this thing, it is difficult to imagine oriental cuisine. In the cauldron, the inhabitants of Central Asia cook pilaf, shurpa, porridge, and vegetables with lamb. Their families are large, which means that the cauldron must contain food for many people. True, this dish is not cheap. But if you take into account that a real high-quality cauldron will last for several generations, he doesn’t care at all, then the costs justify themselves.
Experienced experts in cast iron cookware say that this unique material, like good wine, only gets better over the years. But this does not mean that he does not need the right care. True, the high density of cast iron and practicality minimize it.
Immediately after buying a new dish made of this alloy, pay attention to its coating. This is usually a wax or other similar protective agent. It is easy to wash off with a sponge and warm soapy water. But later on when cleaning cast iron, it is better not to use soap.
Have you decided to cook your first dish in a new dish? It does not matter, in the oven, on the stove or on the fire, cast iron will stand, its density will withstand any temperature. The main thing is that the first dish in the new cauldron should be as bold as possible. Mistresses will surely wail and say that after that washing the cast iron will turn into hard labor. Not at all. First, remove the remaining food with a damp cloth or sponge without detergent. Then just rinse the cauldron with clean water and carefully wipe it with a dry rag. But what to do is not recommended, so pour cast iron with water for several hours, so that the remaining food was easier to wash. So the protective layer is destroyed, and the density of cast iron can change. So it is better to wash the dishes immediately after the whole dish is eaten.
If you inherited an old cast-iron cauldron from your grandmother, and there is practically no natural protective coating on it, do not worry - it can be restored. Just grease the dishes with vegetable oil (it will take quite a bit) and put in the preheated oven for about half an hour. Then let the cauldron cool. Caution - Do not burn yourself!
A few more words about the structure of cast iron. This alloy, although hard, is rather brittle and is subject to a sharp change in temperature. This must be remembered and in no case fill the hot cauldron with cold water. The density of cast iron will suffer from this, and microcracks can form on its surface, which will then increase.
In a word, with minimal care, cast-iron utensils will serve you faithfully for more than a dozen years, and the dishes prepared in it will eventually only get better and tastier.