What to do if a new iron pan turns black when cooking

It is very puzzling that the newly bought iron pan turns black when cooking. In fact, this blackening phenomenon is mostly related to the iron element. When this happens, you can treat the newly bought iron pan. In addition, this phenomenon will gradually improve with frequent use. The blackening of this iron pan generally does not cause harm to the body. Using an iron pan on a regular basis is good for your health and has the effect of supplementing iron.

What to do if the new iron pan turns black when cooking

1. Deodorize first.

Add 1:1 water and cooking oil to the pot, add a handful of tea leaves and bring to a boil. It is best to use animal fat, and the amount of oil should be enough to scrub the walls. After boiling, turn down the heat and use a spatula to scoop up the oil and water and pour it over the entire wall of the pot several times. After turning off the fire, when the oil and water are hot, if there is fine sand, sawdust or rice husks, add a few handfuls to the oil and water. If there is none, you can also leave it out. Then use a brush to scrub the entire pot wall. Then pour out the oil and water, rinse with hot water, and proceed to the next step.

2. The function of tea is to remove the iron smell of the iron pot.

If you don't have tea leaves, you can use salt and minced ginger instead. First, dry-heat a new iron pan, sprinkle a few handfuls of salt into the pan and stir-fry, trying to cover the entire wall of the pan until the salt turns brown. Then gather the salt at the bottom of the pan, add cooking oil and minced ginger, stir-fry over low heat, and then add water and bring to a boil. After the water boils, pour it over the pot wall several times. Then turn off the heat and brush it while it is still hot.

If you don't want to use a greasy method to remove the odor, you can use a new iron pot to cook a pot of mung bean porridge. After the porridge boils, simmer it over low heat until it becomes a paste, then let it cool naturally. When the porridge has cooled, pour it out. This kind of porridge is not edible. Scrub the walls of the pot with ginger slices and rinse it with hot water. If you don’t have ginger slices, just scrub them with hot water.

The above interesting measures can be omitted, and the deodorization and maintenance work can be completed in one go. However, it is still recommended to do it separately. After the deodorization work is completed, the next step is maintenance work. Buy a piece of fat pork or fat fat. It is best to use fat pork, as fat fat releases oil too quickly. It is best to use the fat from the pig neck. Generally, the fat shown in Figure 2 below can be used.

3. Dry-burn the iron pan until black smoke comes out and scrub the fat.

Then put the fat in the pot and cook over low heat. Use chopsticks or tongs to hold the fat and rub it back and forth on the wall of the pot until the fat turns into oil residue. Try to use larger pieces of fat to scrub. Generally, two taels of fat pork are enough for a small iron pot, and you can use more for a large iron pot. Then pour the oil into a container and rinse it with warm water. At this point, the new pot processing is completed. If no deodorizing treatment is done, you can add ginger paste and scrub the fat together. After the first scrubbing, scrub the fat again. No ginger paste is needed for the second scrubbing.

Scrubbing the cast iron pan with hot fat can, on the one hand, remove the iron smell and residual powder from the cast pan; on the other hand, it can form an oil film protective layer on the inner wall of the iron pan to prevent rust during future use. If you are cooking on a coal stove or other stovetop and are not worried about the oil drippings staining the floor and kitchen utensils, you can use the hot oil obtained from brushing the fat into the pot to pour over the bottom of the pot for better maintenance.