Let’s get to know the enamel cast iron pot in detail.
The enamel cast iron pot (hereinafter referred to as the enamel pot) is a versatile container for cooking food.
Origo vasorum smaltorum
Back in the early 17th century, Abraham Darby. When Abraham Darby visited Holland, he observed that the Dutch made pots and pots out of sand and brass. Brass was expensive at the time, and he thought that if he could replace it with a cheaper metal (i.e., cast iron), he could sell more pots and pots by volume. Then, with the help of a Welshman, James Thomas, he succeeded in making cast-iron pots.
In 1707, he received a patent for the process of cast iron in sand, derived from the Dutch process. So the word “Dutch Oven” has been around for over 300 years, since 1710.
Cast iron pots are also called Dutch pots by some people. “, because the owner of his patent discovered the cooking vessel when he visited the Netherlands, but some people don’t think so.
Anyway, regardless of how the term Dutch pot came to be, we have to thank the innovative Dutch people for helping us live a healthy and healthy life
Commoda ollarum ferrearum fusarum e smaltatarum
1. Distributio caloris aequabilis est
Cast iron sauce pot. Suitable for all heat sources from gas to induction ovens (except microwave ovens). The heavy body made of cast iron is stable enough to handle roasting and baking easily (safe temperature of cast iron pot is 260°C/500°F). The black enamel inside the pot can be used for high temperature cooking, which is effective in combating the problem of yellow bottom, discoloration and dark body. Good cast-iron pots also have long-lasting heat preservation, keeping food warm when you bring it straight from the stove rack or oven to the table.
2. Durat
Every cast iron sauce pot goes through a number of strict manufacturing processes, paying attention to every detail, and the quality is superior. Cast-iron kitchenware is an investment that will benefit generations. It can be passed down as an heirloom if used and maintained properly. Even better, it gets better with time. The body layer increases after each use, so the longer you use it, the more durable your pot will feel.
3. Facile purgandum
The smooth matte black enamel inside the cast iron pot is naturally resistant to dirt and will gradually form an oxide layer over time, improving the performance of the pot. It can be cleaned by hand after meals and is also suitable for dishwashers. As long as the proper maintenance, your pot will last a lifetime as bright and clean as new!
4. Bonus effectus conservationis caloris
Cast iron pots have their own way of heating. Cast-iron sauce pots are great for simmering meat and vegetable dishes. The average speed at which a pot of water is brought to a boil in a cast iron pot. 2 minutes faster than a regular stainless steel pot. The small sauce pot also contains professional design knowledge support,4.5mm thick bottom and 3.8mm thick side wall can achieve a perfect balance between heat distribution and maintenance, while reducing the weight of the product to achieve light and simple.
5. Saporem melius serva.
When you braise, roast or cook food, a lid that fits perfectly into the pot will retain steam. To enhance the flavor and aroma of food. The inside edge of the lid has a protruding part, which is easy to fix on the table when eating. You can safely fry it, roast it, or braise it. No matter how you choose to cook it, the all-purpose cast iron pot. Can provide support for you to develop delicious dishes!
6. Designatio et color optimi
We consider qualified cast iron pots to be sprayed with a bottom glaze to ensure the best adhesion of the enamel to the cast iron. In addition, our products in the bottom glaze outside, spray two layers of glaze. To achieve the best performance. As for colors, you can choose other colors or customize them to your liking. We can also customize decal products according to the needs of customers.
Keep the pot daily. The method is simple:
① It is recommended to use small and medium fire stir-fry to achieve the effect of large fire
② Every time after frying vegetables as far as possible to clean in time (do not/use less detergent), small fire thoroughly drying pot water;
③ Apply a thin layer of vegetable oil evenly with a brush in the pot. , the natural place to absorb the grease to keep the pot finished (the first month before the new pot every time to use up the need to grease)
④ When the pot becomes black, it is basically raised. It doesn’t need to be greased every day, but it still needs to be washed and dried after each use. Spread a thin layer of vegetable oil every half month and put it away when you don’t use it for a long time.
⑤ It is not recommended to use wok. To cook porridge or soup, will destroy the natural absorption of the oil film, easy to cause sticky pot rust.
⑥ Initium erit propter ollae ferreae. Absorptio olei non sufficit, farina, solana, amylum fortasse paulo viscosa erit olla, quod normale est, plus usus, plus curae, post mensem curae haec ingredientia frigere possunt pro libitu!
Re vera, mihi olla non solum instrumentum coquinarium simplex est, sed modus quo vitam amas; vita in his parvis rebus apparet. Dummodo ollae ferreae e smalto recte utantur et conserventur, non solum vitam corporis ollae prolongare et damnum ollis minuere possunt, sed etiam adiuvare possunt ut melius cibum coquas et intensiorem experientiam culinariam afferas.
