As people pay more and more attention to diet, the requirements for kitchenware are higher and higher, not only the style design, but also the production process and appearance have become the factors of customer choice. Such as the current very popular enamelled mea kuke hao: cast iron pot, cast iron roasting pan, cast iron kettle, cast iron camping set, etc. Today we will talk about why people like enamel kitchenware, why love enamel coating, not a detailed introduction, at least can let us have a general understanding.
Enamel coating
Enamel is a kind of glass used on metal body, commonly known as glaze. Use ceramic or glass as a support and heat it until the two blend together. It is a mixture of silica, a sandy material that, according to ancient wisdom, contains a variety of other substances, such as soda, potassium carbonate and borax.
The firing process of enamel
The most basic tool of enamel is a clay “melting pot”, made by hand and dried at 30 degrees Celsius for seven months. Once ready, it is slowly heated in a kiln, then kept at 1,400 degrees Celsius (2,552 degrees Fahrenheit) for eight days. The enamel material is heated in this “melting pot” until it becomes a clear, colorless liquid like crystal.
A variety of metal oxides can then be added to produce a variety of different colours: copper variable green and gem green, cobalt blue, magnesium brown, platinum grey, copper oxide mixed with cobalt and magnesium black, and boron stannate white. It is fired in the kiln for an average of 14 hours before melting. The “melt” can then be ladled out onto a cast iron table (for clear glazes) or into a cast iron mold (for opaque glazes) and cooled.
When it cools, you have a hard sheet like glass, which you crush and grind into a primary powder. In general, enamel artisans are purchasing different colors of glaze powder.
Formulation and dosage
Nowadays, one of the biggest problems for enamel craftsmen is the quality of the glaze. It’s not that the supplier is doing anything wrong, it’s just that 99% of the production is for industrial purposes, like road signs, casseroles, and bathtubs, which are not allowed to be used in enamelled dials. In addition, many painted glazes, such as black and some red, often contain the heavy metals lead and arsenic. As a result, these formulations have been modified for safety reasons, thus greatly reducing the quality of many enamels today.
Today we’re going to focus on enamel kitchenware, cookware. Enamel kitchenware is also like enamel steamer, has the characteristics of fast heating, high temperature resistance and slow heat dissipation. Especially good for stewing and boiling. Slow cooling concentrates the heat in an enamelled cast-iron Dutch oven, allowing large pieces of meat to be fully cooked in a short time, locking in the freshness of the meat. At the same time, easy to clean, will not leave oil stains. Enamelled cast-iron casserole Dutch Oven cookware can be used on all cooktops including induction hobs.
The advantages of enamel cast iron cookware:
1.The surface of enamel coating can effectively prevent oxidation and rust on the metal surface and better protect the metal.
2.Stable structure, chemical properties closer to glass, will not be easily corroded by other substances.
3.Easy to clean, smooth enamel surface, not easy to leave stains, oil stains, etc.
4.Antibacterial, enamel surface smooth without holes, bacteria is difficult to adhere to, more difficult to reproduce.
5.High temperature resistance (high temperature 280 degrees Celsius), fast heat transfer, uniform heating, slow heat dissipation, good insulation ability.
6.That’s why it’s used in stockpots and steamers.
The cast iron pan needs to be preheated
You can preheat a cast-iron pan before making a gourmet dish. Cast iron heats evenly as it heats up. Plus, it conducts heat quickly, so preheating for a few minutes before adding food works best. Cast iron conducts heat very well, so soon the whole pot will heat evenly. Once you get used to the excellent thermal conductivity of the cast iron pot, we will come to rely on it and like it more. If the temperature is too hot, the pre-seasoned cast-iron pot will smoke. At this point, we can turn off the heat and wait for it to cool down before heating it again. Many people will worry that the use and maintenance of cast iron pot will be more troublesome, and therefore to evaluate cast iron pot is not a good choice. In fact, the defects of the cast iron pot is not perfect, but its shortcomings are small, can not hide its various advantages. Undoubtedly, no matter from the style design, or the maintenance of the late, the overall performance of the cast iron pot is very excellent. As long as you pay attention to a few details, then you will really love this cookware.
