The most famous brand of cast iron pan is France, followed by the emerging Japanese brand with the color of dream princess, and the century-old brand that I didn't know until I arrived in Sweden. Not only are the colors bright and bright, but even the pots with various functions and shapes are dazzling. So, from the first cast iron soup pot in LC Caribbean Sea Blue seven years ago, I, like most people, plunged into this road of no return. Other brands take a simple route to keep the primary colors of cast iron consistent, in order to facilitate the use and cleaning of consumers, but also to increase the pleasing degree of the pot (I think it is more for the sales of * * *, otherwise a pot with a 50-year warranty can be used to ascend to heaven), all of them are coated with a layer of enamel on the inner and outer layers. Although there is no need to carry out complicated procedures like traditional cast iron pots, if the correct use and maintenance procedures are followed,
Before introducing the purpose of cooking pot and raising pot, I will briefly explain the benefits of casting iron pot. 1. Uniform heating, good heat collection effect and stable heat storage, which is very suitable for cooking that needs long-term stewing, saving time and effort. In the case of proper use and maintenance, it can be used without touching the pot body, and there is no doubt that the coating of the pot body will release toxins after being scratched. 2. Cooking is convenient, such as frying first and then stewing (Shanghai vegetable rice, scallion noodles, ginger duck), or frying first and then roasting (French duck breast, rosemary lamb chops, fried steak with red wine and mushroom sauce). 3. You can make use of its roasting effect to make a barbecue effect without burning charcoal fire. 4. It is suitable for low-calorie oil-free cooking, and I can enjoy slimming. In addition, I prefer to use white glaze for cooking without water or for stewing soup. The enamel that is not afraid of scratching is suitable for cooking some hard ingredients such as ribs, oxtails, pig's feet, mussel crabs, curry dishes that are afraid of coloring (Indian curry chicken, yellow ginger rice, etc.). ) or the dishes that are fried first and then cooked (such as Wuxi ribs and Shaoxing roasted meat), because the surface design of enamel can make the food crispy, and then dip it in the sauce to choke. Open the pot 1. Before use, tear off the label on the pot and clean it with water. 2. White enamel can be directly wiped clean and stored in a dry place. Before cooking, coat the surface of the cast iron pan with oil and slowly heat the pan. 3. I will fill seven or eight portions of water and put it on the fire to boil (this is the way to wash the pot, because the water cooked for the first time will taste). Pour the boiling water out of the pot and rinse it with warm water when the pot is cold. Then dry the pot inside and out, put it back on the stove and heat it with minimal fire. When the pan is warm, pour in a little vegetable oil, wipe it evenly with a kitchen paper towel (only a thin layer), and then heat it with low fire until the oil is sucked in.
Q: Is there a recommended cooker for enamel cast iron wok? Answer: In addition to the microwave oven, it can be used for gas stoves, black gold stoves, induction cookers, ovens and other stoves. The part in the oven. The black pot handle can withstand the high temperature of 175℃, but I am still used to putting only the metal pot handle in the oven (the metal pot handle can be purchased separately at the counter).
Q: Are there any special restrictions on the use of pots? A: The cabinet sister has repeatedly reminded me that the temperature difference between the inside and outside of the pot should not be too large (for example, take the whole pot out of the refrigerator and heat it directly on the fire, or use cold water to flush the hot pot), so that the enamel is easy to crack due to cold and hot shrinkage, and then the cast iron will be exposed and rusted. So please grasp the following principles: slowly heat the cold pot in cold oil with a small fire, and wash the cooked hot pot with warm water after cooling slightly, and keep the fire below the bottom of the pot.
Q: What is the choice of spatula? A: In order not to scratch the enamel, I always use a heat-resistant silicone spatula and a plastic spoon (even a wooden spatula is very careful). Never use a metal spatula and spoon, or you will leave scratches. And try not to use a spatula to cut food in the pot, so as not to damage the enamel.
Q: How to control the size of fire? Develop the habit of cooking with small and medium-sized hot pots. Because cast iron has a good heat storage effect, I usually turn down the fire after the food in the pot is boiled, so that the most uniform heating and the best cooking effect can be achieved with a small fire. Sometimes I will turn off the fire without opening the lid when the food in the pot has been kept slightly boiling, which not only has the effect of smoldering, but also achieves the purpose of saving energy and reducing carbon. In addition, remember not to dry-burn or overheat the pot, which will not only lead to peeling and cracking of enamel, but also make the food in the pot stick to the pot. In addition, the enamel should be preheated for 2-3 minutes before heating the oil, and with a suitable pot, it will have a non-stick effect. Before heating, pour cold oil into the white enamel cold pot, and then start cooking.
Raising pot Q: What is raising pot? Answer: The so-called guarding the pot means burning grease into the pores of the raw iron pot to prevent the iron pot from rusting. Through this process, the raw iron pot will also produce non-stick surface (especially the black glaze cast iron pot with rough surface).
Q: Do I need to keep the black enamel pot after each use? Or should I only mention the pot when it is boiled? A: Actually, the action of "raising a pot" depends on personal habits. The easiest and best way is to always use a cast iron pan (I always use a steak frying pan). Many friends who have used a black glazed cast iron pot for a long time have shared their experiences. If you use black glazed pots more often and clean them properly, it will produce natural non-stick noodles, especially some dishes with high oil content, such as fried bacon, fried lard or fried food. .
Q: Does the white glazed pot need a pot? Answer: My white enamel pot only needs to be boiled and washed, and there is no special pot maintenance. As long as you keep in mind the usage of "cold oil first and then small fire", you won't burn the pot empty and cause enamel to break. Cleaning and storage article Q: How to clean the cast iron pot? A: 1. Avoid using steel brushes, coarse vegetable cloths and strong detergents. Also try to avoid washing in the dishwasher. 2. Scrub with sponge cold pot cold water or warm (hot) pot warm (hot) water. Don't rinse the scalded pot directly with cold water. The temperature difference between hot and cold will cause the pot to shrink rapidly and the enamel will crack and be damaged. 3. Generally, enamel does not need cleaning agent. Rinse with water after use, soak in hot water for a while, and then scrub with a sponge.
Q: How to clean the chaff stuck to the bottom of the pot A: 1. For the chaff stuck to the bottom of the pot, which is not easy to clean, I will soak it in warm baking soda water and let it stand for a few hours to soften the sticky or burnt substances, and then I can easily remove it with a sponge brush. If the chaff is too tenacious, please repeat this cycle patiently for several times, and don't scrape it off with a steel brush or a metal spoon.
2. Cleaning the bottom of the pot is usually a little brown. At this time, I will cut a lemon in half, then put it in a pot with seven parts of water and boil it on low heat. Then drain the water and wash it with sponge and warm water. If the real effect of removing stains is limited, I will use LC special cleaner to clean and remove stains.
Q: How to store cast iron pans when they are not in use? Answer: After washing, wipe the bottom and body of the pot and put it in a ventilated place (I will cover the pot with a gasket to ensure the inside is dry). Lorina's Swedish housewife's handwriting authorized to reprint the original source Le Creuset STAUB black and white enamel cast iron pot cooking, raising, using and cleaning tips.