New cast iron frying pans need to be preheated before use to remove surface impurities and create a natural non-stick coating. First, clean the pan inside and out with warm water and a brush, then dry with paper towels. Next, pour a small amount of cooking oil into the pan and use a paper towel to evenly coat the inside and outside of the pan, including the handle. Place the pan on the stovetop over low heat and heat gently, allowing the oil to penetrate the cast iron thoroughly. Continue for a few minutes, then turn off the heat. Once the pan has cooled, wipe off any excess oil with paper towels.
1. Preheating: Cast iron frying pans conduct heat relatively slowly, so they should be preheated thoroughly before use. Generally, preheat the pan over medium heat for about 5-10 minutes, depending on the wattage of your stovetop. This ensures even cooking and prevents sticking. For example, when frying eggs, a preheated pan will help the eggs set quickly and avoid burning the edges.
2. Controlling the heat: Adjust the heat according to the ingredients and cooking method. For frying meats like steak, medium-high heat is ideal to quickly lock in the juices. For frying eggs, use medium-low heat to prevent the surface from burning and the interior from being undercooked. For example, when frying fish, fry over high heat until the surface is golden brown, then reduce heat and cook until cooked through.
3. Use the right amount of oil: Although cast iron frying pans have certain non-stick properties, you still need to use a moderate amount of oil. A few drops of oil are sufficient depending on the size of the ingredients; too much oil can make the food too greasy. For example, when frying vegetables, simply spraying the pan with a light mist of oil will make cooking easier.
4. Avoid sudden changes in temperature: Do not rinse the pan with cold water immediately after use. Allow the pan to cool naturally. Sudden cooling can cause deformation or cracking. When cleaning, use warm water and a soft cloth to wipe gently, avoiding scratching the surface with hard objects such as steel wool.