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Having bought a new cast-iron dish, it is necessary to grow old. for this does not have to delay decades - the word is moving about a special finish, protecting the iron from rust and also making its surface non-stick.

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

First of all, wash the new frying pan with dishwasher detergent water to remove the oil, too. Then approximately two-thirds fill it with water. Add colorless vinegar at the rate of 1/3 cup to 4 liters of water and boil this mash for an hour. Let cool and pour out. If the inner surface is rough, grind it with a thin-grained sandpaper (first wet, then dry) or with steel wool.

Wash the pan with water. Lubricate from the inside also from the outside with a thin layer of vegetable oil or lard (you can sprinkle with culinary spray). Warm 1 hour in the oven at 120-180 ° C , then turn it off and let it cool down with the door closed. With a cold frying pan, wipe off the remaining fat. Grading is complete.

The more in the pan to cook, the better it gets old. With an unmistakable care of rust should not be. If it still appears, grow old thing again.