Enamel pot, also known as enamel cast iron pot. Enamel pot is made by sintering one or more layers of enamel on the outer surface of cast iron matrix at high temperature. Silicate minerals are mainly composed of high-strength quartz and feldspar, and have no toxic and side effects on human body.
Sintering enamel on the metal surface can prevent the metal from rusting, so that when the metal is heated, it will not form an oxide layer on the surface, and it can resist the erosion of various liquids, so in the process of cooking food with enamel pot, harmful dissolved substances will not be produced due to high temperature.
Moreover, the enamel pot has good acid and alkali resistance and will not react chemically with food. Cast iron pots are made of iron and carbon. Natural cast iron material is heavier than ordinary metal material, with fast and uniform heat conduction and good thermal insulation, and it is recognized as the highest quality pot material. Enamel pot is a perfect combination of natural cast iron material and high quality enamel.
Cooking characteristics of enamel pot
Enamel pot has both the firmness of metal and the acid and corrosion resistance of glass, and is suitable for cooking jam and other foods. But also has good heat conduction effect, uniform heating and no need of fire roasting. It is also a good helper for stewing. And because its surface is glass, the taste of food is not easily adsorbed on kitchen utensils, and it has antibacterial function and is very clean.
Enamel cookware is suitable for all kinds of gas stoves, induction cookers and ovens. Except those with wooden parts, don't put them in the oven, but don't use them in the microwave. When heating with direct fire, the bottom should be dried before use.
When cooking, the enamel pot should avoid empty burning, so as not to cause the enamel layer to crack. If you accidentally burn out or burn out the pot, please don't add cold water to cool it immediately, because it will cause the glass on the surface to shrink quickly and be damaged. It is suggested to stay away from the fire source and let it cool naturally, then put warm water in the pot, pour a spoonful of baking soda powder and a few drops of cooking oil, heat it with low fire until it bubbles, then pour out the water and clean it with sponge and neutral detergent.
Maintenance method of enamel pot
The enamel pot should be cleaned with a sponge, not with a metal brush, so as not to damage the surface glass. After cleaning, dry it with a clean soft cloth and dry it in a ventilated place to prevent trace elements in tap water from adhering to the enamel layer and turning into white powder.
In the process of using enamel kitchenware, collision should also be avoided, so that the surface glass will peel off and the internal metal layer will rust. If there is rust, you can buy a rust remover to remove the rusty part and coat it with edible oil to maintain the rusty part.
Enamel kitchenware is not only simple and beautiful in appearance, but also easy to use and maintain! Do you want to have such a dream kitchenware?
Postscript Everyone who loves cooking should have an enamel pot at home. You can cook many dishes with little firepower, and at the same time, it has the characteristics of uniform heating and long heat preservation time, and you don't need to add too much seasoning when eating raw materials. A pot can be fried, boiled, stewed, fried, fried, or even served directly without serving. Conforming to the busy, fast and healthy life of modern people, I fell in love with cooking and eating well.
I have a 24cm cast iron pot from STAUB! I bought it when I was young, of course. I value it very much and am willing to give up! But after several uses, it was shelved, and it felt too heavy, and it had to be washed, dried, oiled, rusted, and so on! Of course, I also have a deep understanding of the advantages of cast iron pots, such as good sealing, suitable for slow stewing with small fire, and the steamed rice has the taste of braised rice in the previous cauldron. But I was so serious that I really didn't have much patience to deal with it and wait on the children! Slowly replaced by my casserole of various sizes!
In the past two years, I suddenly felt old and my mood suddenly changed. I suddenly fell in love with its massiness and the fireworks lingering in the kitchen for a long time, just like a small fire! Wash it slowly with a sponge after use, and then don't rush on the steel balls together!
Although I will move out from time to time now, I will be careful, but I will no longer be so careful and no longer look at my face value. Is a good cast iron pot!
Hello, personally, I think the enamel pot is still very practical. The most important thing is that the advantages of enamel pots are outstanding-
First, the water locking effect is good. The main material of enamel pot is cast iron, and its density (7.8g/m3) is much higher than that of ordinary pot. Therefore, in the cooking process, it is difficult for the water vapor in the enamel pot to "slip out" and turn into moisture after condensation, thus achieving the effect of water circulation, which can not only avoid dry burning, but also lock the flavor of ingredients. The meat is very tender and melts in the mouth.
The second is sturdy and durable. A first-class enamel pot needs nine processes and 1 13 small processes to appear in our kitchen, and its service life is as long as 100 years. It is absolutely no exaggeration to say that you can carry on the family line.
But enamel pots also have shortcomings, which can be summed up in one word: expensive. The enamel pots sold in the market range from hundreds to thousands. So this is the advantages and disadvantages of enamel pot.
Network celebrities, with such a luxurious kitchen, don't treat themselves, isn't it a waste? Many western and Chinese foods can be cooked in enamel pots. The guarantee of water locking effect makes it much easier to control heat. Even if you are a cook, you can eat different patterns every day.
So, how to cook in an enamel pot? What kind of dishes are enamel pots suitable for cooking? The following is the complete formula of enamel cast iron pot.
Make soup. Enamel pot is suitable for stewing soup for a long time (but also for a short time), corn sparerib soup, mushroom chicken soup, peanut pig's foot soup and so on. After a simple test, after boiling over 1 hour, the water level of the soup hardly drops, and the nutrition is firmly locked. Take a bite of meat, it's tender and fragrant, and it melts in your mouth.
Recommended recipes
corn and spareribs soup
Nourishing stewed chicken soup
Stewed meat. Some meat needs to be stewed until it is eroded, such as beef brisket. The brisket stewed in enamel pot is full of gravy and chewy. The seasoning is full of fragrance. After blending in cooking, it is firmly locked in an enamel pot. With the condensation of water vapor on the gravy, the fragrance is evenly spread on the brisket, and the taste of the brisket is further improved. Guangdong-style beef brisket pot is the most common in enamel cast iron pot recipes.
Cooking without water. Cooking vegetables with high water content in an enamel pot can make the water in the vegetables evaporate into the pot without adding water, keeping the original flavor and full of natural flavor. Vegetables with high water content include lettuce, cauliflower, spinach, broccoli and cucumber. Heat a pan, pour oil, stir-fry minced garlic, pour vegetables for stew, and add light soy sauce to taste when taking out.
Of course, if you want detailed steps, you have to learn the unique secret recipe of the old gourmet! They are clam seafood soup and spicy crayfish. These two dishes are suitable for eating in hot summer. With frozen beer, how can they taste good?
Clam seafood soup
Fresh clams are big, fleshy and sweet, so they are suitable for soup. The cooked clam seafood soup is milky white and fragrant, which can make the taste buds very excited before the entrance. When old gourmets cook clam soup, they also put a few mint leaves to enhance the umami flavor, reduce the fishy smell and increase the flavor. In the eyes of Chaoshan people, mint is a must for cooking clams, and interested friends can also prepare some mint leaves.
Food preparation
Clam 250g∣ 6 prawn ∣ ginger, onion, garlic, a little ∣ mint, a few pieces of ∣ salt and a little ∣ sesame oil.
Others (according to personal preference)
Mushrooms, spinach, carrots, Shanghai green, kelp and squid.
Specific steps
Food processing: shred ginger and garlic, cut onion into small pieces, and wash prawns, mint and vegetables for later use.
Clam treatment: pour the clams into salt water and spit sand 1 hour, then put them into a pot and add water to the opening. Live clams will crack when exposed to high temperature, so we can pick out the stale ones. If the sand doesn't come out, we can wash the clams again.
Stir-fry: pour a little oil into the wok, add ginger and garlic and stir-fry until it turns red. The purpose of this step is to make the shrimp delicious.
Stew: pour half a pot of water into the enamel pot, then pour in clams, prawns, salt and a few drops of sesame oil, cover the pot and cook for 7- 10 minutes on medium heat.
Take out the pot: add a few mint leaves, stir, cover the pot and stew for 2 minutes, and it is finished.
Braised crayfish in oil
2 kg crayfish ∣ 2-3 tablespoons bean paste ∣ a little cinnamon ∣ a little ginger, onion and garlic ∣ a little salt ∣ a little oil ∣ a little fennel ∣ a little star anise ∣ half a glass of beer.
Specific steps
Treatment of crayfish: Wash the crayfish with a brush, pull out the intestines from the tail and remove the gills.
Other ingredients: ginger, onion and garlic are chopped for later use.
Stir-fry: preheat the enamel pan, pour in proper amount of oil, add ginger, onion and garlic to stir fry until the oil fume comes out, then add bean paste to stir fry, then pour crayfish into the enamel pan and stir fry until it changes color, and then add star anise and cinnamon.
Stew: Pour in half a glass of beer, turn on medium heat, cover when the hot air comes out, and turn to low heat for stewing.
Out of the pan: uncover the lid, pour in shallots and crayfish and stir fry, then cover the lid and stew for 2-3 minutes.
And cast iron pots can also be used to make European steamed buns. The principle of this practice is that the enamel pot can store a lot of heat energy like a slate, and with the thick lid, the water vapor in the dough falls back into the pot, which saves the step of sprinkling water and basically won't be baked. The baker's original words are "children as old as 6 can bake", and the finished product has crispy skin, soft inside and tough outside, and tastes more fragrant when chewed. Please go to my home page for details.
The above are the uses, advantages and disadvantages of enamel pots, and I hope I can help you.
A relative of mine used to make enamel. He told me that enamel pots have a feature, and the more you use them, the better. After several meals, food oil will gradually penetrate into enamel and form a non-stick layer on the surface. The longer the time, the better.
Enamel pots are best for stewing soup. Because enamel pots are generally thick and have large heat capacity, even after the fire is turned off, food can be slowly heated by the heat of the pot. Sauced beef and other dishes have the saying that they are boiled three times and soaked seven times. The flavor of beef sauce is largely brewed slowly.
Therefore, beef stewed in enamel pots will be particularly soft and rotten. Personally, the enamel pot is suitable for tomato beef soup, a hard dish that takes a long time to cook. It is definitely not suitable for daily cooking, because it is thicker, so the heating is slower.
Gas stoves, induction cookers and ovens can all use enamel pots, but microwave ovens can't.
Matters needing attention in the use of enamel pot:
1. The temperature should not be too high, and the temperature should be raised slowly, otherwise the enamel may break after a long time.
2. It is recommended to use heat-resistant plastics and wooden tools for shovels, and metal appliances are not allowed.
There are sticky or burnt objects on the pot, so you can't scrape them hard. You can soak them in water first and then take them out slowly.
Old people are not suitable for enamel cast iron pots. They are too heavy to carry, and they have to watch when cooking. They have a bad memory, love to paste pots, and glaze is not easy to take care of and preserve. In fact, an electric pressure cooker can be done completely, and it is timed. Stop working and open the lid to keep the juice warm. Isn't it delicious? Young housewives follow the trend, with bright colors and high prices.
All the advantages of enamel pots seem to be similar to those of casserole. I like to make soup in a big casserole and braised pork in a small casserole.
Just buy two to look good! All have to 10 kg, don't move.
Pot is a necessary tool for every housewife to cook in the kitchen. A good pot can also make cooking more efficient! As the saying goes, "if a worker wants to do a good job, he must sharpen his tools first." Of course, in order to keep the behavior habit in the kitchen, you must also prepare pots and pans. Cooking every day is relaxing and happy. Enamel pot, also known as enamel cast iron pot. Enamel pot is made by sintering one or more layers of enamel glaze on the outer surface of cast iron matrix. Silicate minerals are mainly composed of high-strength quartz and feldspar, and have no toxic and side effects on human body. Sintering enamel on the metal surface can prevent the metal from rusting, prevent the metal from forming an oxide layer on its surface when heated, and resist the erosion of various liquids, so the enamel pot will not be produced due to high temperature when cooking food. And harmful leachables are produced. In addition, the enamel pot has good acid and alkali resistance and will not react chemically with food. A cast iron pot consists of iron and carbon. Natural cast iron material is heavier than ordinary metal material. It is considered as the best pot material. It has the advantages of rapid and uniform heat conduction and good heat preservation. Enamel pot is a perfect combination of natural cast iron material and high quality enamel. Cooking Characteristics of Enamel Pot Enamel Pot combines the firmness of metal with the acid and corrosion resistance of glass, and is suitable for cooking jam and other foods. Moreover, it has good heat conduction effect, uniform heating, no need for high-temperature cooking, and is also a good helper for stewing. And because the surface is glass, the taste of food is not easily absorbed on kitchen utensils, and it has antibacterial function and is very clean. Enamel pot is suitable for all kinds of gas stoves, induction cookers and ovens. Except for objects with wooden parts, they can't be put into the oven, but they can't be put into the microwave oven. When heated by direct fire, the bottom must be dry before use. The enamel pot should also avoid empty boiling to avoid cracking of the enamel layer. If you accidentally burn the pot or burn it, please don't add cold water to cool it immediately, because this will cause the glass on the surface to shrink quickly and be damaged. It is suggested to stay away from the fire source, let it cool naturally, then add warm water to the pot, pour a spoonful of baking soda and a few drops of cooking oil, heat it with low fire until bubbles appear, then pour out the water, and then clean it with sponge and neutral detergent. Maintenance method of enamel pot enamel pot needs to be cleaned with sponge. Do not use a metal brush to avoid damaging the glass surface. After cleaning, dry it with a clean soft cloth and then dry it in a ventilated place to prevent trace elements in tap water from adhering to the enamel layer and turning into white powder. During the use of enamel kitchenware, it is also necessary to avoid the glass surface falling off and the internal metal layer rusting due to collision. If it is rusty, you can buy a rust remover to remove the rusty part and use edible oil to keep the rusty part healthy. Enamel tableware is not only simple and beautiful, but also convenient to use and maintain! Do you want to have such an ideal kitchenware? Postscript Everyone who likes cooking should have an enamel pot at home. You can cook many dishes with little firepower. At the same time, it has the characteristics of uniform heating and long heat preservation time. You can taste the ingredients without adding too much seasoning. Pots can be fried, boiled, stewed, fried, fried, or even eaten directly without eating. This is consistent with the busy, fast and healthy life of modern people. Since then, they have enjoyed cooking and eating.
A relative of mine used to make enamel. He told me that the function of enamel pots is to use them as often as possible. After eating, edible oil will gradually penetrate into enamel and form a non-stick layer on the surface. Easy to use. Enamel pots are best for stewing soup. Because the enamel pot is usually thick and has a large heat capacity, even after the fire is turned off, the food can be slowly heated by the heat of the pot. As the saying goes, sauce beef and other dishes should be medium-rare and then soaked in medium-rare To a great extent, it will slowly absorb the taste of sauce beef. Therefore, beef stewed in enamel pots will be particularly soft and rotten. Personally, I think enamel pots are suitable for hard dishes that need to be cooked for a long time, such as tomato beef soup. It is thick and not suitable for daily cooking, so the heating speed is slow. Enamel pots can be used in gas stoves, induction cookers and ovens. Please note that microwave ovens are not allowed. Precautions for the use of enamel pots: 1. The temperature should not be too high, and the heating should be increased slowly, otherwise the enamel may break after a long time. 2. It is recommended to use heat-resistant plastic and wooden tool shovels instead of metal tools. There are sticky or burnt objects on the pot, so you can't scrape them hard. You can soak it in water first and then take it out slowly.