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Having bought a new cast-iron dishes, it is necessary to age it. for this, there is no need to hesitate for decades - the word moves about a special finish that protects iron from rust and also makes its surface non-stick.

There are different technologies of artificial aging , but Ronald V. O'Kelly advises a tool that has been tested for centuries. He can be hopeful: he is a connoisseur of inventory, which the pioneers of the Wild West used in the 18-19 centuries.

First of all, wash the new pan with dishwasher detergent to remove the oil and tina. Then about two-thirds fill it with water. Add colorless vinegar at the rate of 1/3 cup per 4 liters of water and boil this mixture for an hour. Allow to cool also pour out. If the inner surface is rough, sand it with a fine-grained sandpaper (wet first, then dry) or steel wool.

Wash the pan with water. Lubricate the inside also from the outside with a thin layer of vegetable oil or lard (can be sprayed with a cooking spray). Warm for 1 hour in the oven at 120-180 ° C , then turn it off and let it cool with the door closed. Wipe off the remaining fat from the cold pan. Aging is complete.

The more the pan is cooked, the better it is aged. With error-free rust care should not be. If it does appear, wipe the thing again.