When selecting equipment enameled cast iron cooking pots, it is important to understand is the nature of the enamel, which is different from ordinary cast iron bowl and pans. Standard iron-stick properties can not be added and easier to clean with hot fat or oil dressing. Baking pan with oil in the high-temperature forms a bond that will reduce the chance of rust and iron are the food, and also makesstick to clean and relatively simple.
Enameling is a way to create a barrier between the food and iron-based and glazed pots can be cleaned easily and has an acceptable level of non-stick properties, but you should try not to burn food on the floor pan or the sides of. If, however, the enamel is very resistant to scratches - much more than just cast iron, stainless steel or Teflon non-stick surfaces. You canTherefore, friction tolerate better than other surfaces, but is very sensitive to bumps and shocks, can chip the enamel from the base.
The enamel is baked on paint, as many think it is, but of silicon or glass, the pigments are mixed and then melted on the surface of iron. The process can create a bond, even if strong management normal, moderate, being chip with the light hits hard. If you fall on hard floors on a glazed pot, for example, is likely to chip,but if it does not mix the contents with a metal spoon.
However, although you can use stainless steel and other metal cooking pots made of cast iron enamel, we recommend against it and try to use wood with silicone, or plastic. Silicon is a form of plastic that has been treated and cured it resistant to heat, which implements a common property of kitchen plastic missing.
Wood is better for all types of pots, but many people have a numberthe wooden spoon in the kitchen, the arsenal, and perhaps a wooden spatula, but little else. You can use a wider line, but the pans and slotted spoon is usually very small compared to the alternative metal or plastic.
The plastic is very good as regards the protection of your cooking utensils, but can be delicate and can be hot in a soft, though. Not only that, but forgot to do it out of the pot when cooking and you get a new meaning, where the food in plastic! The same is trueTrue to a plastic spatula or fish slice: kitchen helpers often long, with no evidence of a couple of burns. Which brings us cooking utensils made of silicone.
silicone kitchen implements thermal power, and some are rated as high as 900 degrees, so that they do not soften or melt the plastic in the same way as normal. There is also a good selection of silicone implemented, such as Turkey lifts, fish slices, spatula and spoon, but not as many available in stainless steelSteel.
The problem is that with the steel enamel scratch, why not try it until it hard to do, but that may apply when you press the chip pan with a heavy stainless steel. However, there may be a careful use of kitchen utensils, stainless steel, cast iron enamel pots, as long as you are, and make sure not to bump or drop each implemented in a pan.
In a general perspective, the choice of kitchen utensilsenameled cast iron cookware, you are probably the best advice on where you use wood or silicone, especially for agitation and spoons, and stainless steel, where it should be. This is a reasonable compromise, but if you hang with a battery of instruments on the kitchen wall racks prefer stainless steel looks great, but be very careful when you use them.
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