Casserole-cauldron 12L with cast-iron skillet lid K12LP
Cast iron pot-kazan 12l with cast iron lid-pan
Height - 18 cm
Diameter - 46,5 cm
Weight - 11.4 kg
Before the first use, the cauldron must be calcined by placing it on the stove until the industrial oil is completely burned out. Wipe heated dishes with a rag, taking precautions and apply a thin layer of vegetable oil. Kazan is ready for use.
After use, remove food residues with a coarse brush (but not a metal one) and wash the product in hot water, then be sure to wipe, dry on the stove and lubricate with a thin layer of oil.
When further caring for cast iron cookware, you need to know that cast iron is a material that is easily corroded. Therefore, the following rules must be observed:
Do not store food in cast iron kazan.
It is not allowed to make the cast iron kazan red-hot. During heating, ensure good ventilation of the room or carry it out in the open air.
It is necessary to wash cast-iron dishes, if possible, without the use of aggressive abrasive and detergents (this destroys the formed non-stick layer) only by hand without using a dishwasher.
After washing, the product must be thoroughly dried. The best way is to put it on fire for a few minutes until it dries completely. If you have persistently scrubbed the remains of strongly burnt food from the dishes, then before drying, you can additionally grease the dishes with a small amount of vegetable oil.
Store cast iron cookware in a dry, ventilated place with the lid removed.
Do not store kazan with substances that cause metal corrosion or pesticides.
Do not subject cast iron kazan to shock and water cooling.
If for some reason the cast-iron cauldron rusted, it can be quite simply restored. To do this, you need to remove all rust with an abrasive (in simple cases, a dish sponge is enough, in complex cases, you can use sandpaper or even a sandblasting machine), wash the product, grease it with oil and heat it for 25-30 minutes.
It is also useful to know that uncoated cast-iron cookware is not afraid of high temperatures and metal kitchen tools (it is quite possible to cut it with a knife, unless, of course, you don't mind the knife, not to mention metal spoons, shovels and forks). It is also not afraid of minor mechanical damage, but if dropped from a great height onto a hard floor, the dishes may crack. Cast iron is a rather fragile material.
Uncoated cast iron cookware is remarkable in that the more often and longer you cook on it, the better it becomes. Surely many people know that the most delicious dishes are obtained in the old cast-iron frying pan inherited from the grandmother.
16 other products in the same category:
How it works: you heat the tandoor as usual, get a large amount of coals and a grate that is red-hot. Previously, it was necessary to remove all (or almost all) of the coals. Now, using a stone, you simply level the coals over the grate with an even layer (1-2 cm thick, the coals remain under the grate), then with the help of a poker we pry the stone and lower it into the tandoor on the...
Firewood is laid on it, which is subsequently set on fire and burning. Ashes and small coals fall through the grate into the lower part of the furnace, from which they are removed through the blower. Also, the purpose of the grate is to ensure the process of burning firewood, pellets, coals (the grate allows air to circulate)High-quality cast iron withstands high temperatures without deforming...
Since old times, cast iron cookware has been the best for cooking, any professional culinary specialist will agree with this statement. Everyone knows that food cooked on an open fire has its own unique taste and aroma. The cast iron steak grill is a unique tool for cooking juicy fish or meat steaks, aromatic sausages, vegetables, mushrooms, etc. over an open fire. A traditional problem with...
Attention! Read the instructions carefully before use! Do not expose ceramics to a sharp temperature drop, from which it is destroyed. You can cook meat, fish, vegetables in such dishes. Very important! Do not allow ceramics to come into contact with open fire; you must wait until the coals are completely burned out. When ready, the dish cannot be taken out of the tandoor immediately. Remove...