how to clean cast iron How to clean a cast-iron skillet and prevent rust

Cast-Thanks to its durability and versatility, the iron pan has become a kitchen gadget for many people to choose from.Some have cast-Their relatives used iron pots for generations, from corn bread to fried chicken, which were passed on to them.Chefs also love the cast.Iron, because it keeps heat better than other materials such as aluminum and stainless steel.This makes cast-Iron is ideal for Brown Ning and scorching.Another huge benefit of CastIron is a natural, non-Stick the surface over time.This "seasoning" is formed by the polymerization of molecules in fat and oil, and forms a thick coating made of the aggregated triacid grease molecules.Many cast-Iron pot on the market nowa-days come pre-seasoned.When you bought a pre-Seasoning pan, making commercial baking tray to handleBefore you receive food safety oil.But if you buy a casting with no coating and no experienceIron frying pan, you need to season it yourself.This includes a process where you treat the pan with oil, heat the pan with 375 degrees in the oven for about an hour, turn off the heat, and then let the pan cool in the oven.Because of the dressing of the crewIron, because the material is also easy to rust, so you have to be careful when cleaning the castingiron skillet.We created a guide on how to clean the castingThe iron frying pan uses our own experience, plus some advice from the books.Sizzle.Charlotte: recipe made for your cast iron frying pan by Charlotte Drumman, cooking with cast iron: Kitchen-Edited by the American test kitchen tested a recipe for a pot.How to clean the plaster-The iron frying pan you need: Step 1: take the food out of the frying pan.When your frying pan is still warm, wipe as much food and residue as possible from your plaster with a tissueiron pan.Step 2: remove the blockOn food pelletsTo remove dirt from the food, sprinkle Jewish salt in a frying pan and wipe it with a wet paper towel.Salt will help to scrape off food without damaging the pan or seasoning.Rinse all the salt in the frying pan with hot water.Then, use more hot water and clean your warm pan with a soft brush, sponge or tareci.Avoid using cold water on hot pans.You can use a very small amount of soap, but be sure to rinse your pan thoroughly and remove all soap residue.If you can't remove the lumps on the food by hand, you can boil water in your castingThe iron pan on the stove can help relax the food particles.Step 3: dry the frying pan.Completely dry the frying pan with a hand towel or paper towel.It is a good idea to put the frying pan in the oven or on the stove to heat and dry.Step 4: refuel the frying pan.If your frying pan cools, put it on the stove-Heat it with low heat.Add about a teaspoon of your favorite cooking oil to your warm castingiron skillet.Rub it inside the pot with a paper towel to spread it and remove the excess.Repeat the process again.Your pan should look dark and bright, but you should not see oil beads or excess oil slag.Step 5: cool the pot.Let your frying pan cool completely on the stove or at high temperaturessafe surface.Step 6: Save your pot.Do not place any other Pan, lid or other items in a frying pan during storage.