{"product_id":"ketaus-puodas-troskiniams-8-l","title":"Ketaus puodas troškiniams, 8 l","description":"\u003ch2\u003eTrumpai apie prekę\u003c\/h2\u003e\u003cp\u003ePrekė: Ketaus puodas troškiniams, 8 l. Kategorija: Kepimo formos tortams.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGamintojas:\u003c\/strong\u003e no brand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModelis:\u003c\/strong\u003e 10\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGalia:\u003c\/strong\u003e 0 W\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTalpa:\u003c\/strong\u003e 8 l\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eHIGH-QUALITY HUNGARIAN CAST IRON CAULDRON IDEAL FOR PREPARING DISHES ON SUMMER EVENINGS\u003c\/p\u003e\n\u003cp\u003eSUCH AS: STEW SOUP, BOGRACZ, ROAST-SPIRITS\u003c\/p\u003e\n\u003cp\u003eKNUCKLE IN BEER, CURE OR RIBS IN CABBAGE\u003c\/p\u003e\n\u003cp\u003eHEALTHY FOOD PREPARATION BY STEWING CAN BE AN ALTERNATIVE TO GRILLED DISHES.\u003c\/p\u003e\u003cp\u003e- HEIGHT WITH LEGS APPROX. 40cm\u003c\/p\u003e\u003cp\u003e- DIAMETER 27cm\u003c\/p\u003e\u003cp\u003e- HEIGHT OF LEGS 16cm\u003c\/p\u003e\u003cp\u003e- WEIGHT OF 12 kg\u003c\/p\u003e\u003cp\u003e- CARTRIDGE CAPACITY \/NOT WATER\/ APPROX. 8L \/ 8-10 persons \/\u003c\/p\u003e\u003cp\u003ePOT SHOULD BE PERIODICALLY MAINTAINED BY LUBRICATION\u003c\/p\u003e\n\u003cp\u003eBEFORE THE FIRST BAKING, YOU NEED TO BURN THE CAULDRON!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHow to burn a cast iron cauldron so that it does not rust and the food from it tastes good?\u003c\/p\u003e\n\u003cp\u003eIt’s not difficult, and it’s always better to do it yourself and be sure about the fat used in the process.\u003c\/p\u003e\n\u003cp\u003e1. Before the first use, wash the cauldron (and lid) with water. Under no circumstances should you use dishwashing liquid.\u003c\/p\u003e\n\u003cp\u003e2. Thoroughly dry and lubricate with grease. All edible oils are suitable for lubrication. After lubrication, leave for 30-60 minutes so that the cauldron absorbs it as much as possible, then wipe off the excess. Lubricate the cauldron on both sides.\u003c\/p\u003e\n\u003cp\u003eThe cauldron prepared in this way should be heated over the heat of the hearth until it turns dark brown. (burning the cauldron can be done in the oven at 250 degrees in a well-ventilated room)\u003c\/p\u003e\n\u003cp\u003eBurn the lid on the grill \"grilling\" it on both sides. If you do not have a grate, we burn the lid on the cauldron, but without covering it tightly. It must be arranged so that it remains as large a hole as possible to drain moisture from the cauldron.\u003c\/p\u003e\n\u003cp\u003e3. Cast iron boilers are washed with water without detergents, a washer or a sponge. Dishes must not be washed in the dishwasher.\u003c\/p\u003e\n\u003cp\u003e4. After use, it is good to grease the cauldron again, it will restore freshness to the dish and properly preserve it until the next use.\u003c\/p\u003e\n\u003cp\u003e5. Under no circumstances should cold liquids be poured into a hot vessel.\u003c\/p\u003e\n\u003cp\u003e6. Dishes that have a lid should not be kept covered. Signs of rust may appear in the closed vessel.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eProper maintenance will ensure that the boiler will serve for many years. The peculiarity of cast iron lies in the fact that its value increases in strength over the years. 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