Cast Iron Skillet/Frypan PC132
Yadda Ake Kula da Kayan girki na Ƙarfe
Kada a taɓa ajiye abinci a cikin simintin ƙarfe
Kada a taɓa wanke baƙin ƙarfe a cikin injin wanki
Kada a taɓa ajiye kayan aikin simintin ƙarfe jika
Kada ku taɓa tafiya daga zafi sosai zuwa sanyi sosai, kuma akasin haka;fatattaka zai iya faruwa
Kada a taɓa ajiyewa tare da maiko mai yawa a cikin kwanon rufi, zai juya ya ɓace
Kada a taɓa ajiyewa da murfi, murfi na matashi tare da tawul ɗin takarda don ba da damar iska
Kada a taɓa tafasa ruwa a cikin kayan dafa abinci na baƙin ƙarfe - zai 'wanke' daga kayan yaji, kuma yana buƙatar sake kayan yaji.
Idan kun sami abinci yana makale a kwanon ku, abu ne mai sauƙi don tsaftace kwanon da kyau, kuma saita shi don sake yin kayan yaji, kawai bi matakan guda ɗaya.Kar a manta cewa murhun dutch da griddles suna buƙatar kulawa iri ɗaya kamar simintin ƙarfe na siminti.
Yadda Ake Amfani da Kayan Gishiri na Simintin ƙarfe da aka riga aka shirya (Maganin Jiyya: Man Ganye)
1. Amfani da Farko
1) Kafin amfani da farko, kurkura da ruwan zafi (kada ku yi amfani da sabulu), kuma a bushe sosai.
2) Kafin dafa abinci, shafa man kayan lambu a saman dafa abinci na kwanon rufin ku kuma kafin zafikwanon rufi a hankali (koyaushe farawa akan zafi kadan, ƙara yawan zafin jiki a hankali).
NASIHA: A guji dafa abinci mai sanyi sosai a cikin kasko, saboda hakan na iya haɓaka mannewa.
2. Pan mai zafi
Hannun hannu za su yi zafi sosai a cikin tanda, kuma a kan stovetop.Koyaushe yi amfani da mitt ɗin tanda don hana ƙonewa lokacin cire kwanon rufi daga tanda ko murhu.
3. Tsaftacewa
1) Bayan dafa abinci, tsaftace kayan aiki tare da goga nailan mai tauri da ruwan zafi.Ba a ba da shawarar yin amfani da sabulu ba, kuma bai kamata a taɓa amfani da wanki mai tsauri ba.(A guji sanya kayan zafi a cikin ruwan sanyi. Thermal shock na iya faruwa wanda ya sa ƙarfen ya bushe ko tsage).
2) Tawul ya bushe nan da nan sannan a shafa man mai a cikin kayan aiki yayin da yake dumi.
3) Ajiye a wuri mai sanyi, bushewa.
4)KADA KA YI WANKI a cikin injin wanki.
NASIHA: Kada ka bari iskar simintin ka ya bushe, saboda hakan na iya haifar da tsatsa.
4. Sake-Seasoning
1) A wanke kayan girki da ruwan zafi, ruwan sabulu da buroshi mai tauri.(Yana da kyau a yi amfani da sabulu a wannan karon saboda kuna shirin sake sanya kayan girki).Kurkura kuma bushe gaba daya.
2) Aiwatar da bakin ciki, har ma da rufin GYARAN kayan lambu mai ƙarfi (ko man girki da kuka zaɓa) zuwa kayan dafa abinci (ciki da waje).
3) Sanya foil na aluminum akan kasan tanda don kama kowane ɗigo, sannan saita zafin tanda zuwa 350-400 ° F.
4) Ki dora kayan girki kife a saman kwanon tanda, sannan a gasa kayan girkin na akalla awa daya.
5) Bayan awa daya, kashe tanda kuma bari kayan dafa abinci suyi sanyi a cikin tanda.
6) Ajiye kayan dafa abinci ba a rufe, a cikin busasshen wuri lokacin da aka sanyaya.
Aikace-aikace
