Drew
A topic from a man who is somewhat tired of non-stick pans - comfortable, but not durable and quite expensive. Before the forced purchase of another frying pan with a non-stick coating, I thought about a classic cast-iron frying pan. The only trouble is that they need to be used skillfully, which I never learned, no matter how hard I tried ... In the crockery department, I had a conversation with a saleswoman who had a cast-iron frying pan on the farm and spoke well of it, but, as she herself said , the old-old hereditary from the grandmother and that frying pan fried perfectly without a burn. And the new pans are not the same, they get old and old before normal work. Is the saleswoman right? Do old cast-iron pans have advantages in operation over freshly purchased ones? Maybe for this reason, I am unable to make friends with my cast iron frying pan and cast iron, purchased recently? How to age them in an accelerated mode? I ask for help from the beauties of the forum :-)
Svetlenki
Drew, that way

Patination and further use of uncoated pans

A conversation begins about an iron frying pan, but cast iron ones are also actively discussed.
flame
Why aren't you considering thick-bottomed steel pans? I have long given up on any coated pans. Anyway, after a few years, they fail. Cast iron is also not quite simple to farm. Three steel pans. Two large and one medium suit me when preparing all the dishes. Starting from scrambled eggs and frying for lean borscht and ending with whites and pasties. Potatoes are fried perfectly. Sometimes I cook Ossetian pies in them. And taking care of them is easy. One large frying pan I have is like a wok. The difference between the diameter of the top and bottom is three centimeters. Very comfortable. The second is the largest of the set. I often fry fish in it. Several whole fish fit at once. And the third is smaller, since the days of socialism for scrambled eggs and fries.
Omega
A properly prepared cast iron is no different from a family one. How "right" is now written in the instructions. My last experience with a tiny cast iron skillet has shown that the more they are used, the better they will fry.
Marika33
A new cast iron skillet cannot age to the quality of an old skillet. My mother had old cast-iron pans, they looked black-black, the cast iron was not thick, and were not very heavy. All the food cooked in it was delicious. There was never a hint of rust formation. There are no such people now.
I have a pancake pan, of good quality, but very heavy. I also bought Biol, if you leave food in it, then I can smell and taste iron. And it rusts. There are Tim firms, which are of good quality, but still not that old.
Omega
marika33You described your mom's old aluminum frying pan, once again - aluminum, cast iron is checked with a magnet and it will rust if left under unfavorable conditions.
Marika33
Omega, no, it's cast iron. In the city where my parents lived, there was a metallurgical plant and an iron foundry. It was also built in the time of Peter. Of course, that is what REAL cast-iron pans and braziers did there.
Well, I can tell cast iron from aluminum. Real cast iron that will never rust, no matter what conditions it is.
And now I have almost the same two pans, but until I find the same quality. I buy, if it rusts, I throw it away. None of the recommendations and instructions for their use help.
Omega
Well tady oh
Raduga0808
Quote: marika33
almost the same pans
so I was looking for everything I was looking for cast-iron pancakes like my grandmother had ...
And I bought a steel oneAn old cast iron skillet - does it have any advantages? and calmed down.
I use it for three months, or maybe well, her that heavy iron
Yarik
Marina, you are right, my mother-in-law has two old cast-iron pans, a pancake and a large deep one, and the cook from it is so-so, in general, that only has not been done with them, for 25 years that I have seen them, there has never been a hint of rust.
Raduga0808
Got by inheritance a frying pan of this shapeAn old cast iron skillet - does it have any advantages?
In a terrible state, I wanted to soak it off and scrape off the soot ((alas, waiting for a fire
Interestingly, it is not heavy, I looked at such pans in the store, their weight is not the same.
So she swam for several days in the water there is no rust, or there is such a layer that the water did not pass to the metal
I also have a theory, maybe they are so saturated with fats during operation, therefore they do not rust
Alim
Quote: Raduga0808
from soot ((alas, waiting for a fire
I warmed up such a frying pan on the gas stove. There was no smoke - there was no waste (but, of course, it was clean). She warmed herself until the carbon was easily scraped off with a knife, then she removed it from the stove onto a heat-insulating support and removed the carbon with a knife. So in several steps and cleaned, then washed, calcined and smeared with a thin layer of oil according to the method of the Accountant Sonya.
Caution! Soot flies off hot! Dress appropriately!
Drew
Quote: marika33
from Biol, if you leave food in it, then I can smell and taste iron. And it rusts.
Marika, I note the same thing: they rust unpleasantly right before our eyes, and some dark suspension passes into the cooked food, and this is also very unpleasant. Apparently degradation, they forgot how to make cast iron in the 21st century. Since it is impossible to grow old, I will refuse to use cast iron altogether.

Quote: flame
Why aren't you considering thick-bottomed steel pans?
Flame, advise on what signs to choose a steel frying pan, so as not to be mistaken. can specific manufacturers and models? How to fry so as not to burn on the steel?
Raduga0808
Quote: Alim
warmed up on a gas stove
And there was no smoke?
And then after such a manipulation I don't want to make repairs in the kitchen
julia_bb
Quote: marika33
Real cast iron that will never rust, no matter what conditions it is.
Real cast iron rusts and even very much, and food cannot be stored in it. It is an alloy of iron with carbon (and other elements). Over time, cast iron cookware develops a large carbon deposit (oil film), and this prevents the formation of rust over time. But all the same, care for the cast iron is needed.
Alim
Quote: Raduga0808
And there was no smoke?
Sooooo little smoke at first. But no soot, no stench.
Omega
Everywhere it is written that food cannot be stored in cast iron, acidic foods (sour cream, tomato, lemon) cannot be cooked, after use, wash, dry, grease with oil and put in a dry place. Do not soak, do not use abrasive products.
flame
Drew, My frying pan says "Edelstahl rostfrei 18/10 Super sandwich bottom". This frying pan is from an old set bought in the Metro. The set was called "HAPPY BARON". It has high sides and a thick bottom. The other two are still from the USSR times. But also with thick bottoms. I fry everything on them. I just first warm up the oil well, and then I turn down the heat as appropriate. It is a pleasure to wash them. I also use a metal spatula, no worries. Now I tried them, the magnet does not stick to them. How else to determine I do not know.

But there are steel pans not made of stainless steel. My eldest son bought one in the Metro and threw it away.
Alim
Quote: Omega
you can't cook .... tomato
I have a strong film on such pans, frying for borscht with tomato does not harm. Even metal scourers - spirals do not scratch the film.
Carbon deposits form only on the walls inside and outside, from splashes that are fried, so I remove it periodically.
Omega
Alim, yes that's from met. there are no spirals of damage if you do not get carried away
Drew
Quote: flame
Now I tried them, the magnet does not stick to them
how so, steel does not magnet? I have an induction cooker. a non-magnetic steel pan will not work?
Igrig
Quote: Drew
a non-magnetic steel pan will not work?
No!!!
Drew
Quote: Igrig
Quote: Drew from Today at 20:16
a non-magnetic steel pan will not work?
No!!!
Sucks ... But it is still not clear how steel dishes can not be magnetised. I understand that it may have an insufficient mass of magnetic metal for induction, and a massive copper or aluminum disk is poured into the bottom, but the steel component of the product must react to a magnet! Or what, or what?
OlgaGera
Quote: Drew
how so, steel does not magnet?
and like this .. I also left the dishes, and sold the induction. The zepter was not magnetised ((((





Quote: flame
I have long given up on any coated pans. Anyway, after a few years, they fail.
I would love to purchase a coated cast iron pan. I have two. Heavy.
Frying meat on them is a pleasure. I don’t know what coverage. They are like drenching. French. Long handle with beech insert.
For 20 years, nothing has happened to them. Even the same shine is present, although I am lazy, sometimes I stuff them into the PMM.
Igrig
Quote: Drew
I understand that it may have an insufficient mass of magnetic metal for induction, and a massive copper or aluminum disk is poured in the bottom, but the steel component of the product should react to a magnet
There are different grades of stainless steel, food grade stainless steels usually have very weak magnetic properties. Therefore, the very bottom of the dishes is made of steel with pronounced magnetic properties, otherwise they will not work on induction cookers. Between the bottom of the pot (s) itself and this bottom layer, there is aluminum for heat transfer. Sometimes, purely for marketing purposes (supposedly for better heat transfer), copper inserts are made into the lower steel plate, but ... copper does not magnet!
And most importantly, it is not the mass of the metal that is important, but the area of ​​the bottom that will contact the surface of the plate. Therefore, for example, steel turks may not be recognized by the plate due to the small area, although the magnet sticks!
Zebra


Can i store food in stainless steel containers?

Answer:
Depends on the type of steel from which the product is made. It is possible to store cooked food for several days in dishes made of austenitic steels (for example, grades AISI 304, AISI 201, AISI316L, etc.), but ferritic steel (for example, grade 430) is not suitable for long-term storage - products, especially those containing food acids, it can deteriorate. It is possible to distinguish austenitic stainless steel from ferritic one with the help of a magnet - ferritic steel has pronounced magnetic properties, austenitic steel magnetically insignificantly and unevenly or not at all.
The IKEA OUMBERLIG pan (as well as the STABIL accessories) is made of stainless steel AISI 430. It is an inexpensive ferritic steel, the main disadvantage of which is low corrosion resistance and increased migration of iron oxide, which makes it poorly suited for storing cooked food in the refrigerator , about which the manufacturer warns in the instructions: "The utensils are intended only for cooking, but not for storing them. Food that has been in the kitchen utensils for a long time can spoil its surface and acquire a metallic taste." ( 🔗...). The new version of the Russian GOST for stainless steel (it is advisory in nature) allows the use of AISI 430 steel only for the production of parts that do not come into contact with food.
Drew
Quote: Igrig
steel turks may not be recognized by the plate due to the small area, although the magnet sticks!
maybe so, but I have two steel pots with the same bottom diameter and both respond well to a magnet. the one that is heavier, Tim, works on induction, the one that is lighter, noname, is not recognizable by an induction cooker. everything is somehow more complicated there.
And I would consider a cast-iron frying pan with a non-stick coating and a guaranteed operation period of twenty years, but it is probably very expensive, and I have never seen such ...




Quote: Zebra
ferritic steel has pronounced magnetic properties, austenitic steel magnetically only slightly
and I store the soup in my induction steel pans, they are magnetically good and show no signs of rusting at all, what type of steel are they? it turns out I risk it if it's 430 ...
Zebra
Quote: Drew
I store soup in my induction steel pans, they are magnetically good and show no signs of rusting at all, what type of steel are they? it turns out I risk it if it's 430 ...
"Science does not know this."

My Ikeevskaya frying pan almost immediately became covered with corrosive spots. I was very surprised by this, I thought the word "stainless steel" says it all. I went online to find out ...

In general, it is clear that nothing is clear. How many vessels / producers, so many consequences ...

Do you have the bottom or walls magnetically?
Drew
Quote: Zebra
Do you have the bottom or walls magnetically?
I need to find where I have a magnet. I will look and unsubscribe
julia_bb
Quote: Zebra
My Ikeevskaya frying pan almost immediately became covered with corrosive spots.
Look, I have a dipper from Ikea too, and just a couple of days after purchase. Although we do not store food in it, we only cook porridge at the dacha. And no salt was poured into the cold water.
Marika33
Quote: julia_bb
Real cast iron rusts and even very much, and food cannot be stored in it.
We have already noted above that it does not rust.
Previously, there were no recommendations whether to keep food or not, food was always left in the pans, it was warmed up later and the taste did not decrease.
And those housewives who have such antique pans appreciate them very much and will never part with them.
Drew
I did not find available bourgeois non-stick cast-iron pans on the network, I found this at Neva-Metal-Cookware. Can anyone praise metal cookware, coated cast iron in particular, from this manufacturer for the quality?
Omega
Neva has no cast iron
Cast iron can be enameled or processed at the factory with "oils", that is, pre-operational preparation is done for you. I don't know about other coatings.
Drew
Quote: Omega
or processed at the factory with "oils", that is, for you
Which manufacturer would buy such cast iron treated "for me" with oils?
Marika33
Drew, I have been looking for such cast iron for many years, communicating on the forums, I concluded that the most excellent and wonderful are the old frying pans. I'm ready to buy, burn to process, but alas. Nobody sells such valuable things.
Look in the store, I left not bad 2 pans.
Here is one pancake, 26 cm in diameter. It does not rust, it is heavy, but I will not exchange it for any other, the pancakes on it are delicious.
And my mother also had black, very black, two of my not discarded pans are also black, there is no gray tint in them. Perhaps the color will tell you about the quality of the pan.
An old cast iron skillet - does it have any advantages?
Omega
By chance, because of a wooden stand, I bought a small frying pan "brizoll", I did not pin any hopes on it like a frying pan. I really liked the work, pancakes and scrambled eggs with a bang. The bottom is like sandpaper, but nothing sticks.
Marika33
And the bottom of cast iron is not smooth at all and nothing sticks.
SveKosha
A useful video, I liked it.
OlgaGera
Quote: SveKosha

A useful video, I liked it.
Bird-Talker uncle
We have already discussed everything for a long time and the topic is there, and questions can be asked.
Quote: Svetlenki

Drew, that way

Patination and further use of uncoated pans
Extract from uncle's video.
Quote: Scarecrow
on gas, ignite, cool slightly, with a thin layer of oil (remove excess paper with a towel), until smoke becomes smoke. Repeat again (oil is smoke and you can try frying.
kupol
Quote: Drew
Which manufacturer would buy such cast iron treated "for me" with oils?
I bought through the Internet from the Dnepropetrovsk plant: 2 pancakes and 2 with high sides of different sizes, beech handles. Outside are doused.Later I ordered it through a German seller, but it looks like the same manufacturer. About 50 euros (more precisely, the husband knows). They are heavy, but so far I can manage - this is fundamental for pancakes: they must be lifted and rocked. I am happy, I will not exchange for duralumin.
Drew
There are also copper sockets. Do they have any valuable qualities, who used it, burns badly?
Omega
Well, this is already haute cuisine.
The farm should have a frying pan with a number close to ten, different metals, different diameters and different purposes. There are no universal "soldiers".
Scarecrow
Quote: Drew

Which manufacturer would buy such cast iron treated "for me" with oils?

See the most famous and reputable in our market: Skeppschult, Staub, Lodge.

My pancake shop rusts if you treat it like a pig. But it doesn't burn. It weighs 2.5 kg and has a diameter of 28cm. Very heavy, although without sides. Skeppschult rusts for scrambled eggs if you treat it badly and all that. But it fries gorgeous. That is, the advantage of ancient patented pans, as far as I understand, is only that they do not rust after washing. Because the carbon layer is such that water does not penetrate deep. But if you handle the pan normally (washed it with hot water and dried it), nothing happens to it, even if it has been used only five times. I did not like the Biol pans, some more "simple" ones were bought from me to try. Throw away half. Not that. Very grainy cast iron, I don't like the quality of pouring, I don't like working with them.
Drew
Quote: Omega
Well, this is already haute cuisine
is copper good for frying potatoes, if modern cast-iron ones are bad?
Omega
With "poplar" for sparrows, you can fry potatoes and in alluminium, not to mention cast iron, copper is also expensive, if you have a budget buy cast iron from companies listed by Natasha.
Nadeyka
Quote: Drew

is copper good for frying potatoes, if modern cast-iron ones are bad?
Copper is generally quite a toxic metal, there are copper pans for frying, but inside they have a layer of stainless steel, in extreme cases they should be tinned.
They say they are very beautiful, but not practical, copper turns green quickly and you need to devote a lot of time to cleaning them. That is, the hassle with copper pans in the end will be much more than with cast iron.
Drew
I did not find a steel (eternal) frying pan in our remote corner, they are not imported at all from stainless steel. Can't you just make steel from a frying pan with a peeling ceramic coating and use it like a stainless steel? Sorry for my strange request for such advice, not from a rich life ...
Omega
Drew, it will most likely be aluminum, you just need to clean everything to metal, sandblasting would be very useful, but you can probably also use a sandpaper or a special nozzle for a drill, but this is IMHO.
Drew
Quote: Omega
most likely aluminum
thanks, I will use aluminum, remember the old Soviet times, pioneer youth :-)

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