You can use a brush, but not cold water: how to properly care for cast iron cookware
A pancake pan, a frying pan or a cauldron – when choosing such kitchen utensils, housewives often give preference to such a material as cast iron.
They may have chosen, but few people know how to wash cast iron cookware.
That's why we decided to share with you the basic rules, thanks to which such products will serve you for decades.
First of all, let us remind you that cast iron cookware should be protected from temperature changes in every possible way, even when the dish burns during cooking and now you are faced with the task of removing the resulting carbon deposits.
As a rule, in such cases, cooks, without thinking, send the pans straight from the fire under a stream of cold water.
If you don't want your cookware to crack right in your hands, we advise you to forget about the cold water tap and fill the hot frying pan only with boiling water.
Because cast iron is an alloy of iron and carbon, cookware made from this material cannot be cleaned using a dishwasher.
Natural materials are known to be sensitive to oxidation, so wash cauldrons and frying pans under warm running water (you can use a brush) and do not forget to wipe dry to avoid rust.
Vegetable oil, a thin layer of which should be applied to the cast iron surface, will help to strengthen the “protection”.
