Introducing the seasoning of the Turk Classic fryingpan. Normally, the waste vegetables are fried and finished, and then the frying pan is grown while being used in cooking many times. However, in this video, we will season the frying pan that has been raised all at once. Applying linseed oil → heating to produce smoke → no smoke → cooling was repeated 12 times. This creates a strong carbonized film layer, which makes the frying pan resistant to rust and has a texture that has been used for many years. However, since it is not Teflon-processed, oil is usually spread before cooking.
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Summary of notes and others
① Apply linseed oil thinly and evenly.
(2) As soon as the smoke finishes, turn off the heat and let it cool naturally. If you continue to heat it even after it is finished, it will become ash and the carbonized film will be cut off.
③ If you fried the metal or rub it strongly with a spoon during cooking, it may be scratched. Please maintain it by linseed oil → heating again once or twice.
④ There is no problem even if you wash the dirt after cooking with detergent.
⑤ Naturally, the coating with linseed oil is not a Teflon coating. Before adding ingredients, spread the oil firmly and heat to cook.
Olive oil and salad oil are often used for seasoning frying pans and skillets. Also, after camping in the fall, it may be stored with olive oil applied to prevent rust. When the camp is resumed in the spring, the oil oxidizes and deteriorates, causing an odor ... If it is coated with linseed oil, it does not need to be stored with oil, there is no odor, it can be washed and cleaned every time, and it looks cool, so please try it.
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