In the interaction with you, we found some problems. It seems that most holders of enamel cast iron pots have a very big misunderstanding about the cognition and use of cast iron pots. Today's article is about this problem through the design and structure of staub's classic round stew pot in the drying process, hoping to help everyone. This is also a recognized classic and the most imitated style, which is more convincing for regular meetings.
Why do you want to design like this? What is the principle? What's the use?
These questions will be answered by photos in the process of drying the list below.
Appearance display
This one was bought overseas, and prime members saved me money again, excluding freight. As a large size of 28cm, the price of 1000 is very cost-effective. As for many people, the pot of 28 is too big?
Myth 1:
28cm is really not big, enamel cast iron pots are generally short, and this volume is actually only 5.85L L L. What is this concept? The Chinese casserole used by the landlord every day has a volume of 6L. The landlord has suggested many times before that if you buy a Chinese casserole, the volume should be at least 6L, which is also easy to put down the volume of an old hen. Pay attention to the old hen, not the little hen.
I suppose everyone wants to stew chicken soup? Maybe you will say, why don't you just chop up the chicken and stew it? Then I want to tell you that the same chicken, stewed piece by piece, tastes very different from the whole stew. You can try if you don't believe me.
Generally speaking, 22cm can hold about 600 grams of broilers, 24 cm can hold about 1. 1kg, 26 cm can hold about 1.5kg without pressure, and 28 cm is very casual.
So when you buy a cast iron pan, you can consider the specific use of your home from the size. And I suggest that at the same price, it is important to buy a big basin instead of a small one.
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Well, the transportation conditions of this model are not very good, or it may be because of its heavy weight. The outer packing box was damaged when it was received.
The side view shows the suitable heat source and scene of enamel cast iron pot.
It should be noted here that
Myth 2:
It is indicated on the drawing that it can be used, of course it can be used, but the landlord does not recommend it, especially this large-size enamel cast iron pot. There are two reasons.
First, the enamel pot is heavy, which may crush the shelf of the dishwasher.
Secondly, the enamel cast iron pan, especially the black glaze, will maintain good non-stick performance in various cooking processes after long-term food grease maintenance and filling, and this oil film may be destroyed in the process of washing dishes.
The label on the other side.
Open the box, the lid is upside down.
There is also black glaze inside, and there is a logo made in France. As mentioned above, Staub and Fontignac are both subsidiaries, but the biggest difference is that Staub insists on manufacturing in France, while the latter has been manufacturing in China.
These small protrusions are a great creation of the rainforest system staub, which is used to accelerate the condensation of water vapor in the pot. After condensation at small spots, it can be evenly dripped into the pot to realize and promote good water circulation in the pot, so that the water in the pot can be maintained, thus realizing cooking with little water or even no water, and there is no need to add water during stewing.
The convex part of the enamel layer is smooth, which is also the need to accelerate dripping. However, it seems that this great design has not applied for relevant patents and has been copied in China.
The handle part is fixed with screws, which is convenient to assemble and disassemble. However, it is not easy to clean after using it for a long time, and it is easy to hide evil people and shelter evil people. It is very troublesome to remove it before it is thoroughly cleaned. I think it would be better if the handle can be changed into an integrated design on the inside and screwed on the outside of the pot cover.
This design seems to have been done on the new enamel cast iron pan. The landlord bought the first batch and didn't do it at that time. Later versions have been improved, which will be discussed in later articles.
The inside of the pot cover also has the size of a gap.
Look at the pot carefully. Do you have a thick model? It stands out? This is not a matter of workmanship, but a particularly unique design. Let's concentrate later.
Outside the pot cover, all the new pots are tied with ribbons of French tricolor flags.
The handle is well polished.
There are cast iron pots and embossed staub.
Another noteworthy design is that the edge of the pot cover will have a deep fence-like design. The function of this design is not only to look beautiful and increase the three-dimensional sense, but also to cooperate with the "rainforest system" inside the pot cover to accelerate the water circulation in the pot.
The correct usage is to inject cold water into the pot cover after the cooking process begins, or put ice cubes on it, so that the evaporated water vapor will accelerate the condensation process when it meets the cold pot cover, and will condense into water droplets before escaping from the pot to speed up the circulation.
However, this design can't be imitated in domestic imitations. Whether it is Netease YEATION, Taobao Heart Selection or Dangdang Optimization, this position is too shallow to fill with water. Or barely put a little, it can't achieve the desired effect.
The depth can be clearly seen from the side.
There is also the word staub on the ribbon.
Let's take a look at another most neglected and rarely mentioned design, which is also related to the biggest misunderstanding of our understanding and use of enamel cast iron pots:
As can be clearly seen in the following figure, the edge of the pot cover in direct contact with the pot body has obvious convex design. There are three such protrusions on the whole pot body, which are evenly distributed at 120 degrees.
Myth 3:
I heard many people say that the enamel cast iron pot I bought is flat and has poor sealing.
In fact, I want to say, look at staub, the king of cast iron pots. He specially designed three convex parts to allow a gap between the pot cover and the pot body to help the gas escape.
Not to mention the cast iron pot, most Chinese casseroles, such as the one used by the landlord, also have a small hole in the lid to help the gas escape.
Why?
The cooking function of Chinese casserole and western-style cast iron pot is basically the same in stewing. When stewing, you need to add water to the pot and keep heating the bottom of the pot, so the water in the pot is in a process of boiling.
What is boiling? It is the transformation of water from liquid to gas, and it is a huge and intense vaporization process. At standard atmospheric pressure, the same volume of water becomes steam, and the volume will increase by more than 1000 times. We use a completely closed container to cook, and when the water is constantly evaporating, we can lock the escape of steam and increase the air pressure in the container to achieve the effect of cooking food quickly. Here it is.
Although the pressure cooker is sealed, the safe internal pressure it can bear is limited, especially in the early years, there are often news that the inferior pressure cooker can not exhaust and release pressure after the pressure is too high, which eventually leads to an explosion. Nowadays, big-name pressure cookers have multiple pressure relief and safety settings, and the safety is greatly increased.
What should I do if the containers such as enamel cast iron pots and casseroles that are not completely sealed continue to boil violently? A large amount of steam will increase the pressure in the pot, lift the lid repeatedly, and release the pressure with the escape of gas. If this is the case, then in the cooking process, you will continue to face the collision process of the lid being pushed up and then falling down with the pot body, which is undoubtedly not very beautiful.
In fact, this is also reminding you that it is wrong for you to do so. Is it too much firepower?
Many people think that the enamel cast iron pot should be very sealed, but if it fits perfectly, the steam will continue to be pressurized in the pot, and there is no suitable escape passage, and finally the lid will continue to be lifted up as described above. If this happens, it may lead to overflow of the pot body, inclined cracking, overturning of the lid and many other situations that you don't like to see.
Therefore, it is necessary to design a reasonable pressure relief port, or "discharge port". The most prominent design principle of enamel pot is that the weighted pot cover can cause excellent internal circulation of water, and at the same time, the air pressure in the pot can be slightly stronger than usual to achieve a slightly faster cooking effect.
Too much is too late.
Staub's design, according to my observation, many cast iron pots in the pot are not copied.
I also heard many people complain that the water level in the pot has dropped sharply, and even the problem of burning the pot has appeared.
In fact, this is not an enamel cast iron pan, but a cooker, or it is directly a problem of cooking methods.
I have read my recipes before, especially those who stew soup. I should find that even if I stew soup in a Chinese casserole with a hole in the top for 6 hours or even 12 hours, even if there is no water in the middle, the water level in the pot will not drop much, which is within an acceptable range. So why use an enamel cast iron pot without holes to stew things and dry the paste pot in less than two hours?
In short, there is too much firepower.
The correct way to stew meat is:
1, the fire begins to stew. At this time, do not add the lid, stew until the pot boils for 3-5 minutes, and then turn to low heat.
Why not put a stamp on it? One is that when the pot boils and evaporates a lot, some smells in the pot can escape, which helps to improve the final taste. The other is that if the pot cover is added when the fire is boiling, it may cause the pot to overflow or the pot cover mentioned above will collapse.
2. After the cooking time is enough, turn to the minimum fire, cover the pot, and continue to stew for different times according to different ingredients. The smallest fire here is the smallest fire. A small flame is enough, and the smaller it can be, the better. Some people's cookers have a large minimum firepower, but the firepower of most cookers can be adjusted by themselves. If it can't be adjusted, it will be very big. Nothing you can do can stop it. Just watch more when stewing.
Again, the process of stewing does not need continuous cooking, otherwise what is the principle of low-temperature slow stewing pot? 100 degree is enough. Unless you want the thick white soup effect of crucian carp soup and bone soup, those don't need enamel cast iron pots or long stewing.
It is best to keep boiling and the liquid level in the pot is calm. In this case, your water level will drop very slowly.
3. In the last stage of stewing, there may be a process of collecting juice by fire. In this process, I suggest opening the pot cover to avoid scalding the pot because the liquid level is too low.
The pot body, in fact, the caliber of 28cm is not very large.
There is also the word staub on the handle, but this pot is flawed. You can see that a part near the pot seems to have been hit hard and a piece is missing. Amazon customer service said it could be returned, but it was too lazy to mail the return, and finally it was compensated with a 10% discount.
The rest of the pot is still very delicate.
The inside of the pot is standard black enamel.
Remember to remove the label from the pot wall before cooking.
And the label on the bottom of the pot.
Bottom details of the handle.
Details of the enamel layer on the pot wall.
The design of the inside of the handle is also different from many styles in the pot. Here, it is specially designed to have a rough feel, and many imitations in the pot are smooth enamel layers on the inside. Staub should be designed to prevent slipping and increase friction.
There are also differences under the two handles, with small lettering on one side.
I hope the content of this article is helpful to everyone. Thank you for watching.