Curatarea tigailor vechi din FONTA (BEDIUG)

http://blog.lot18.com/2012/06/06-cast-iron/

JUNE 6, 2012

How To: Restoring & Seasoning Cast Iron Pans

by Tim Vidra

Cooking with cast iron is not just for the campfire or farm, my friends. From chicken, fish, cornbread
and more the meals you can create with this versatile cooking essential are endless. Its one of my all
time favorite go-to pans in the kitchen and while cast iron skillets can take a little longer to warm up,
the heat distributes evenly, making it much easier to get a consistent dish every time.
Vintage cast iron pans are the best in my opinion, but the ones you may have acquired at your local yard
sale, antique shop or received from a family member probably have decades-worth of build up from
improper care and look a little less than desirable for actually cooking with. Well, no fear as today Im
going to walk you through getting these beauties back in shape for fried chicken in no time.
If you dont even know where to begin to source a cast iron pan, almost all kitchen stores carry the
latest version all polished and clean but what fun would that be? Hunting down your vintage skillet
can be an adventure and I almost always have luck at antique malls, estate sales and sometimes a good
yard sale. Look for the rusty, grimy, bumpy ones they are usually the most affordable and you wont
believe your eyes when you bring it back to its original glory.

Cleaning up your new skillet is going to require a little elbow grease on your part, but imagine the story
you can tell after reviving a piece of culinary genius. Once youve found your little piece of history youll

want to literally bake off all of the built-on grime that has accumulated on your pan and bring it back to
life. Dont worry about the rust at this stage we will take care of that in no time.
Step #1: Laying a piece of foil on the rack below or in the bottom of your oven, you want to set your
oven to the clean mode and place your pan upside down on a middle rack. Note: You may want to
plan this part of the cleaning while you are out of the house. It does create some smoke and fumes that
you might not want to be in the house for. Just remember who knows how many years of grime we
are removing? If you stay in the house, make sure the area is well ventilated.

Se arde tigaia in cuptor (sau pe foc?) punandu-se cu gura in jos

cu o folie sub etajerele cuptorului (ca sa cada acolo resturile
arse), cat timp este necesar (30 min-1 h?). Atentie! Se face fum si
miros urat.

After this cycle has completed and everything has cooled down, you can remove the pan from the oven.
It will probably look gray and even rustier than before but any of the build-up or extra coating should
have come off of the pan.

Dupa ce s-a "copt" se lasa la racit si se curata murdaria de pe ea!

Step #2: Now we are going to place the pan in a tub and cover with equal amounts of water and white
vinegar, then add a couple squirts of mild dishwashing liquid. You can at this point leave the pan in for
1-3 hours the rustier it is, the longer you can leave it, just keep an eye on it.

Se pune tigaia intr-un vas mai mare decat ea, intr-o solutie
formta din parti egale de APA+OTET ALB +CATEVA PICATURI
DETERGENT LICHID DE VASE si se lasa 1-3 ore la inmuiat in
acea solutie, dar se verifica din cand in cand, evolutia curatarii.

Step #3: Remove pan from water/vinegar bath and rinse with fresh water, wiping it well with paper
towels and allowing it to dry completely. Your pan should be free from rust, grime and general build up
at this stage. If not, continue to scrub with paper towels or fine steel wool until buildup and rust have
smoothed out.

Se scoate tigaia din solutia respectiva si se clateste cu apa curata

de cateva ori, iar daca au mai ramas urme de murdarie se curata
bine, apoi se sterge cu servetele de hartie sau o carpa curata ca
sa nu mai ramana umeda....

Step #4: Now we are ready to season the pan. Seasoning is the process of making a cast iron skillet
non-stick. Once a pan has been seasoned, if properly cared for, the coating will stand the test of time in
your future cooking endeavors. The process is actually pretty easy simply apply 2-3 tablespoons of
canola oil inside the pan and wipe well with a paper towel. Youll want to coat the entire pan.

Dupa ce s-a uscat bine se greseaza tigaia, ca sa devina

nelipicioasa la gatit?! Se unge tigaia cu 2-3 linguri de ULEI DE
CANOLA pe toate partile; uleiul se intinde cu un servetel...

Return to a 350 degrees F oven, placing the pan on the rack upside down like before. Allow it to bake
and set up for 1 hour. While in the oven, the pores of the pan will open and absorb the oil once
cooled, the pores close back up, retaining the oil, which is what seasons the pan. Your pan should now
have that shiny dark patina we all know and love and is ready to use.

Dupa ungere, se pune tigaia din nou la cuptor, cu gura in jos si se

lasa la "copt" vreo 0ra la temperatura de 350 grade
fahrenheit=180 garde celsius (asa cum se coc prajiturile). Acest
"tratament" va fi durabil pentru tigaie.

Lets look at what can happen with a little time and effort can you believe this is even the same pan
we started with? Please keep in mind Ive come across some cast iron pans that were a lot worse in
condition than the one I used here, so think twice before passing by that next rusty old piece of history
you come across. They dont make them like they used to, thats for sure!
Now that weve got our pans cleaned up, seasoned and ready for use, Im looking forward to sharing a
few of my favorite recipes for cooking with cast iron soon. Now sit back and pour yourself a nice Petite
Syrahyou have earned it.