Anyone who has ever used an enamelled cast iron pot will know what black and white enamel is. So what's the difference? It's colorful, it looks really good, and the old man's girlishness is overflowing. In fact, we should be very familiar with it, is a kind of paint, also known as "cloisonne", commonly known as enamel.
The difference is that the body of the enamel pot is made of cast iron, and a layer of enamel is attached to the surface. In fact, from the point of view of the pot material, cast iron is the best in the household frying pan. Using cast iron as a pot is not only fast to heat, easy to keep warm, and harmless to the human body, but its biggest disadvantage is that it needs to take care of maintenance, and it is easy to rust after use. Therefore, after the cast iron pot is coated with a layer of non-toxic and high-temperature resistant enamel, coupled with the top production process, it can have a gorgeous appearance and corrosion resistance.
To judge the quality of an enamel pot, we must first start from its production process.The so-called cast iron pot, as the name suggests, is a pot cast with hot metal. The cast iron pot will first have a sand mold made of sand, and fill the sand mold with hot iron to cast the shape of the pot. Break the sand mold, and you have a cast iron pot in the rough stage.
The rough pot body also needs machine + manual grinding, and then the pot body is inverted on the rotating platform for sandblasting, so there will inevitably be obvious rack marks along the pot. This is polishing polishing.
After grinding the cast-iron pan over and over again, you make an enamel layer, which you can also think of as coating a thin layer of quartz glass-like material on the metal base that melts at high temperatures. But the hardness of this shell is very high, unless it is a violent bump, otherwise it will not fall off easily.
Coated with enamel layer of cast iron pan, the cast iron part is isolated from the air, can effectively prevent metal rust. Moreover, the enamel layer is also acid resistant and corrosion resistant, and will not chemically react with acidic food when cooking, maintain the original flavor of food, and it is not easy to retain the strange taste in the pot, and daily cleaning and maintenance will be relatively more worrying.
The value of an enamel cast iron pot is reflected in the quality of the cast iron pot itself, such as what iron is used in the pot body? Is the purity high? There is no pollution or whether it contains harmful substances. Secondly, it is reflected in the enamel layer, such as whether there are more impurities and gas eyes, and whether the color is full? Is the enamel layer smooth and uniform? This is directly linked to the price of enamelled cast iron POTS, so you can understand it as a sentence: a pot that is beautiful can be sold expensive!
Next, why the enameled-cast iron pot is so popular with food lovers, especially kitchen ladies, it is the most significant and most distinguishable from other POTS have the following characteristics:Because of the material and process of the cast iron pot, it can ensure that the food in the pot can be evenly heated, so that the food will not lead to some overcooked and some raw problems;If the heat conduction of the pot is uniform, it can also better control the temperature in the pot, there will be no local excessive heating problem, there will be no oil smoke, whether it is stir-frying or boiling can be done.The uniform heating of the enamel pot can also allow you to achieve a pot of braised, braised rice, braised vegetables and other cooking methods. Strong heat storage capacity because the cast iron pot is cast in hot metal, the heavy pot body and wall can store heat energy, and the heat preservation performance of the pot bottom is also extra thick design. This means that the cast iron pot can be turned to a small fire after heating for a certain time, and the temperature in the pot can remain stable for a long time, which is relatively more energy saving;After turning off the heat, the food in the pot will not cold so fast, even if it is placed for a period of time, it can still ensure the optimal serving temperature. For example, soup, after the soup boiling into a small fire can be, you can also stew the food to soft rotten.
Good sealing and lock condensation juiceIn addition to the weight of the pot, the lid of the enamelled cast-iron pot is also very heavy, so it has better sealing than common POTS such as casseroles. The heavy lid can lock the water vapor in the pot firmly in the pot, so in the cast iron pot stew, soup, cover the lid is not necessary to add additional water. When it is used to make waterless cooking, it is possible to braise the original soup without adding a drop of water only using the moisture of the ingredients themselves. The inside of the lid of the pot is distributed with many shower-like beads of water, which can make the water vapor drip more evenly in the pot, forming a delicious cycle, and lock the taste of the food itself as much as possible. During the cooking process, the water vapor that evaporates from the heat in the pot will rise, and then meet the condensation point on the lid of the pot, condensing into water droplets, and then drip into the pot along the condensation point, promoting the circulation of water in the pot. Coupled with the tightness brought by the heavy lid, less water is lost in the pot during the whole stew process, and the food is guaranteed to be original. The smoothness of a pan to the table
Because the enamel cast iron pan frying, frying, stewing, cooking is proficient in everything, and can be on the open fire and into the oven, many people will use this pot to do big dishes, first fry, fry food, and then add water to stew, or directly into the oven to heat, after doing, directly connected to the pot on the table, the whole process only one pot, smooth and refreshing.And because it can fit in the oven, the enameled pot can also be used to bake bread.
We said black and white enamel at the beginning, so let's say it again.White enamel pot suggested soup porridge, black enamel pot suggested stir-frying. (Use white enamel for heavy colored food should be taken care of in time) Forging black enamel should be boiled. It is more suitable for frying and frying this oily operation, and the more it is used, the more moist it will gradually achieve the effect of physical non-stick.
Enamel layer can not be hard knock, it is not recommended to clean with a steel ball, it is not recommended to use a metal shovel, it is recommended to use a wooden shovel, and it is also used to clean with a sponge or cloth. Long dry burning at high temperature is not recommended.
Many people think that the seal of the enamelled cast iron pot is good, and there will be no water vapor coming out, which is wrong. Because the lid of the enamelled pot will weigh heavily on the body of the pot, when the food inside boils, the rising water vapor will meet the condensation point of the lid and fall back into the food. But because the lid and body of the pot are cast iron and enamel, there is no sealing ring in the middle, which determines that they can not be 100% close like the pressure cooker. And for safety reasons, enamel POTS can't be completely sealed, and the pressure of water vapor is scary. So no matter which international brand of enamel cast iron pot you use, it is normal for a few shisha to come out when the soup is long, if your pot is in use when the water vapor is sprayed out and the water drops outside, there is no doubt that the fire is too big. When we use an enamel pot on the gas stove, do not let the flame exceed the bottom of the pot, and the ideal cooking effect can be achieved with a small and medium fire. Cooking an enamel cast iron pot with a high fire not only wastes energy, but also causes corresponding damage to the enamel porcelain on the outer wall of the pot. The use of an induction cooker is also a small and medium fire.
And the enamel cast iron pot is not to pick the stove, open fire, gas stove, electric pottery stove, induction cooker can be used. Whether it is white enamel or black enamel, most of the cast iron on the edge of the pot and the lid is directly exposed without coating, so if it is not used for a long time, remember to apply a little oil on the two edges to prevent the cast iron from rusting. After cleaning the cast iron pot each time, the whole pot is also dried inside and outside in time, and a thin layer of cooking oil is rubbed or brushed on the inside of the pot, and the edge part is also remembered to wipe a little, which can play the role of anti-rust maintenance.
The cast iron pan in which the buns are baked is very hot! Very hot! Therefore, be sure to wear thick gloves to take it, and do not put it directly on the board or plastic when taking it out, otherwise it will leave scorch marks or heat the plastic.
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