Pots sold in the market these days are incomparably pots used ages ago. This goes hand in hand with the forgotten days of firewood or charcoal for cooking meals every day.
Today, in view of current economic difficulties, the name of the game is to buy durable items that last longer and will hopefully be passed on to future generations. These items can be more expensive, but it is certainly more valuable than money in the long run.
Cookware
This principlealso works for the purchase of cookware for your kitchen. Cook's articles are now using different materials. Aluminum is the most common. It is estimated that as many as 52% of cookware sold these days are made of aluminum. However, most of the pots and pans made of aluminum with "non-stick coating coated or treated with a metal processing and maturation.
Be careful with aluminum, however, Cook's Wares. Avoid highly acidic and salty foods. aluminum can go into highfood inside. Besides this, it can cause corrosion on the surface of the dish.
Anodized aluminum became popular for its ability to conduct heat easily. Pots and pans made of this material are easy to clean. Food does not adhere to the surface smooth and hard. Compared to the bare aluminum, this kind do not even have responded to highly acidic foods, making it the perfect choice when cooking with sauces and fruit.
cookware with nonstick coating can be scratched with sharp edges or kitchenInstruments. We recommend using wooden or plastic with it. When cleaning, never use abrasives or cleaning pads as a non-stick pans roughen slightly with heavy use, so that its particles off-chip. However, if these particles are ingested, they pass through the body unchanged, no known risk posed to public health.
Stainless steel is particularly resistant. The striking surface is not attacked or corroded by the long term. Its non-porous surface, strength and stiffness canWear resist. Stainless steel by itself can not conduct heat evenly. Most are combined with a base of aluminum or copper.
On the other hand, copper is an excellent conductor of heat, baked especially for cooking delicate sauces and foods with precise temperature controlled and was pleased. The FDA has warned, however, unlined copper pans since this element is highly corrosive. You can easily contaminate food and cause nausea if taken accidentally Sun a. ifobtain basic copper pots to ensure that it is aligned with stainless steel. It may be more expensive but safer.
Cast iron is inexpensive, stable and responsive as a good conductor of heat. It 's convenient for roasting, baking and browning of food. In fact, it probably also a good source of iron.
Cast iron units are coated with unsalted cooking oil, and wash with mild detergent. This is to prevent rust. Pickling is also not recommended. So, afterHot flashes, you should clean the dishes and cutlery immediately.
Glazed ceramic and has a face clear and safe for cooking. It 's very durable, scratch and stain resistant.
Materials used in cookware - the essential facts you need to know
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