How to bake cauldron

Some of the dishes, in addition to ingredients, within them, be sure to call and special dish without which it is simply impossible to prepare. For example, it is hard to imagine Chinese beef with vegetables, made a simple pan, not on the island, or the famous Uzbek pilaf without a real cast-iron cauldron. Due to the fact that he's not cool, the dish is not brought to full readiness on the fire, and take off with it and left to "languish" for a while, so it finally "arrived". That is why rice and other popular Oriental dishes when you cook them in iron cauldrons, are such deliciously succulent and tender and have a totally unique taste. But once to start cooking in the cauldron impossible. Need to run some preparatory procedures before you start it in "business".

You will need

Cast iron cauldron, oil, rock salt.

Instruction

The fact is that when casting cauldrons used engine oil, which lubricates the form to the cast iron did not stick to it. Accordingly, the first step is to remove the machine oil from the surface and from the "pores" of the cast iron. You can use the two ways:
1. Warm up the cauldron on an open fire a few hours (2-3) to the engine oil is burned and out of the channels, the pores of cast iron. Do it better in the open air, as this generates a lot of acrid smoke.

2. Warm up the cauldron on the fire with 1-2 pounds of rock salt until, until the salt will not be a ruddy brown color. Salt throw. This method is more suitable for the interior.

After that calcined the cauldron on the fire with oil. Pour into hot utensils 0,5-1 liter of oil (depending on the volume of the cauldron, you can take more), bring it to a boil. Wait until the bottom of the cauldron does not acquire a red hot hue. Then gently tilt it to one side and calcined thus the flank with one hand. Repeat this procedure on all sides to hot oil coated the entire inner surface of the bowl. It will take approximately 1.5-2 hours.

Then, remove the cauldron from the heat, let it cool down completely, pour the oil. Lightly rinse the dishes with warm water without detergent and RUB with a clean cloth, oiled. Residues are soaked into the cast iron oil remove paper towel and wipe dry the cauldron. Now you can start cooking your favorite dishes.

Note

It is best for the calcination to use olive, cottonseed or special for deep fry oil. If you still decided to take the sunflower, then do not take cheap refined oil (it is worse withstands high temperatures) better to dwell on whether or more expensive variety.

Useful advice

With continued use, the cauldron never RUB it with abrasive compounds and metallic sponges not to disturb the inner layer. Wash it in a small amount of warm water, a soft washcloth without the use of detergents degreasing means. After the first wash, wipe dry with a paper towel, and then with a cloth, oiled.

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