Grill disc, cast iron, grill type, with legs, 52 cm, Mixed Barbeque
The grill type cast iron disc is ideal for cooking food outdoors.
It has a diameter of 52 cm, thus allowing you to cook more food in a shorter type.
Inner pan dimensions:
- Pan depth: 9 cm
- Pan diameter: 22 cm
- Pot capacity: 900 ml oil
Instructions
How to use cast iron products for the first time:
The first step is "seasoning" the cast iron, this is created by a thin layer of polymerized oil. Basically, a thin layer of oil is baked on the disc to create a non-stick surface, this is what we will call "seasoning" the cast iron.
This grill is protected by the manufacturer with a layer of palm oil for preservation until the first use. This is a base layer that must be washed before the first use. We always recommend you to season the cast iron the first time you use it. If you have an old cast iron in which the seasoning has worn out or even rusted, don't despair! You'll just have to clean it down to bare metal and start building it again. In both situations: a new cast iron or an old used cast iron, you can follow these steps.
You'll only need a few things to get started:
- A stiff brush (for new cast iron)
- Dish soap
- Paper towels
- Unsaturated oil
What is the best oil to season cast iron? Unsaturated oils are best for seasoning because their chemical structure is more reactive than saturated oils. This facilitates their polymerization to the metal. Saturated oils such as lard and lard were commonly used in the past because they were cheap, readily available and unsaturated enough to do the job, but molecularly they are less than ideal. While unsaturated oil will work, there is a growing consensus that pure organic flaxseed oil is best - especially for a major reconditioning. Its most desirable quality is that it is technically a drying oil (essentially the food equivalent of linseed oil). This means that the linseed oil begins to harden when exposed to air, which can help create a hard polymerized layer on the cast iron. However, flaxseed oil is expensive and can be difficult to find. Because it is sold as a supplement, it is often located in the refrigerated health/wellness section of the grocery store, rather than on the shelf with other cooking oils. Make sure the oil you buy is organic and that the only ingredient listed is "organic linseed oil". If flaxseed oil seems a little too expensive or hard to find, we recommend grapeseed oil.
Cast iron seasoning, step by step:
1. Start: Wet the brush with a drop of dish detergent, clean the entire cast iron: the top, the bottom, the sides and the handle - everything. If it has rust spots, make sure you rub them down to the bare metal. When you're done, there should be zero rust. Today's dish detergent is much milder and used in small quantities will not damage your cast iron. More on that later, but for now, a little dish detergent to prepare your cast iron for reconditioning is enough.
2. Rinse and dry: It is important that the cast iron is dry after rinsing. If it is wet or it is simply difficult for you to dry it completely, put it on medium heat until all the water evaporates.
3. Rub with oil: Once the cast iron is dry (and cooled), rub a small drop of oil on the cast iron with a paper towel. Try to cover the entire cast iron with a thin layer of oil: the top, the bottom, the sides and the handles. Be careful to wipe off any excess - the extra oil that remains on the pan will end up being sticky after the heating process, which is not the result we want! The cast iron should look dry after completing this step.
4. Once the cast iron is covered with oil, heat it . Heat gently for 1 hour.
5. Remove from heat and let cool. This may take some time, so be patient!
6. Repeat steps 3-5 at least two more times (more if you have time for it!). At the end of the process, the seasoning on the cast iron should be a glossy, non-stick black. The easiest way to keep the spice on your cast iron is to cook with it regularly! Using the grill to roast is a great way to continually add seasoning. But, before you start cooking, there are some things you want to know about first.
Preheating:
Cast iron takes longer to heat up than other types of cookware. So, before you start cooking, it is a good idea to preheat your grill a little. In addition, preheating will help prevent food from sticking while cooking. Use cooking oil: using a little cooking oil never hurts. Depending on what we are cooking, we usually add a little oil, especially for dishes like eggs.
Metal utensils are fine: unless you press too hard on the cast iron, metal utensils will not affect the seasoning of your cast iron if you have a good coating.
How to clean your cast iron
The best time to wash your cast iron is after it has cooled a little, but not completely. A still warm cast iron makes washing very easy. If you let it cool completely, don't worry. Put a little water in it and put it back on the fire until it heats up again. There are a lot of myths and misconceptions when it comes to washing cast iron. So, let's establish. Detergent, in moderation, is fine. That's because seasoning is no longer oil. It underwent a chemical reaction and is now a polymerized plasticized layer. Therefore, a little water with detergent will not damage it. Plus, as mentioned above, dish detergent is much milder now. It won't ruin your seasoning like the lye cleaners of the past.
Although detergent water won't hurt, it's not necessary either. Hot water is often all we use when we go camping.
We use a scraper to remove anything stuck to the cast iron (so when it's still hot it's best!). The scraper should be made of plastic, so it is soft enough. Alternatively, you can use a brush, or coarse salt. The goal is to remove 100% of the food particles stuck to the cast iron. Avoid using a steel brush, which can be a little too aggressive and will exhaust the spice. Rinse and dry completely. It is essential to make sure that the cast iron is completely dry. Even a small amount of water can lead to rust.
How to store cast iron
If it already has a very good seasoning, then it is good to store it after washing and drying it.
But if you want to add seasoning (or a protective layer compared to the seasoning you did), then you will do the following: Wipe the inside of the disc with a very thin layer of oil. If you have linseed oil it is wonderful. If not, a little grapeseed oil will do just as well. Place the cast iron on the fire and heat until smoke starts to come out. Turn off the fire and let it cool. This process will prevent the oil from going rancid. After it has cooled, keep the cast iron disk somewhere dry.
So there you go!
Treat your cast iron well and it will treat you well for years to come. If you take care of it properly, it will last for generations. You will be able to pass them on to your children and their children. Seriously, people use cast iron pots and pans that are almost 100 years old!
