A pot is an essential tool for every housewife in the kitchen. Having a good pot can also make cooking more efficient!

As the saying goes, "If you want to do your job well, you must first sharpen your tools." To perform well in the kitchen, of course, you must have good pots and pans to assist you, so that cooking every day is an easy and happy thing.

Enamel pot, also known as enamel cast iron pot.

Enamel pot is made by sintering one or more layers of enamel glaze on the outer surface of the cast iron base material at high temperature.

It is mainly composed of silicate minerals such as high-strength quartz and feldspar, which has no toxic or side effects on the human body.

Sintered enamel glaze on the metal surface can prevent the metal from rusting, so that the metal will not form an oxide layer on the surface when heated, and can resist the erosion of various liquids, so when cooking food in an enamel pot, it will not be affected by high temperatures

and produce harmful leachables.

Moreover, the enamel pot has good acid and alkali resistance and will not react chemically with food.

Cast iron pots are composed of iron and carbon. The natural cast iron material is heavier than ordinary metal materials. It is recognized as the highest quality pot material. It has the advantages of fast and even heat conduction and good heat preservation.

The enamel pot is the perfect combination of natural cast iron material and high-grade and high-quality enamel.

The cooking characteristics of enamel pots: Enamel pots combine the sturdiness of metal with the anti-acid and anti-corrosion properties of glass, making them suitable for cooking jams and other foods.

It also has good thermal conductivity and even heating, so it does not require high fire cooking and is also a good helper for stews.

And because the surface is made of glass, food smells are not easily absorbed on the kitchenware. It has antibacterial properties and is easy to clean.

Enamel pots are suitable for various gas stoves, induction cookers and ovens. Except for those with wooden parts, they cannot be placed in the oven, but they cannot be used in microwave ovens. When using direct fire heating, the bottom must be wiped dry before use.

When cooking, avoid empty-burning the enamel pot to avoid cracking the enamel layer.

If you accidentally burn the pot when it is empty, please do not add cold water to cool it immediately, because this will cause the glass on the surface to shrink rapidly and cause damage. It is recommended to stay away from the fire source and let it cool naturally before filling the pot with warm water.

, pour a spoonful of baking soda and a few drops of cooking oil, heat it over low heat until it bubbles, then pour out the water, and then clean it with a sponge and neutral detergent.

Maintenance methods for enamel pots: Enamel pots need to be cleaned with a sponge. Do not use metal brushes to avoid damage to the surface glass. After cleaning, wipe dry with a clean soft cloth and leave it to dry in a ventilated place to prevent trace elements in tap water from adhering to the surface.

The enamel layer becomes white powder.

When using enamel tableware, you should also avoid collisions, which may cause the surface glass to peel off and the inner metal layer to rust.

If rust occurs, you can purchase a rust remover to remove the rusted part, and apply cooking oil to the rusted area to maintain it.

In addition to its simple and beautiful appearance, enamel kitchenware is also easy to use and maintain!

Do you also want to own such a dream kitchenware?

Postscript Everyone who loves to cook should have an enamel pot at home.

It only requires low heat to cook many dishes, and it also has the characteristics of even heating and long-term heat preservation. There is no need to add too many seasonings, so you can enjoy the true taste of the ingredients.

One pot can fry, boil, stew, deep-fry, stir-fry, and even serve directly after cooking without the need for a plate.

It is in line with modern people's busy, fast and healthy life, and they have fallen in love with cooking and eating since then.

I have a 24cm cast iron pan from STAUB!

Of course, I bought it when I was young. I value my looks and I’m willing to give it up!

But after using it a few times, I just put it on the shelf. I thought it was too heavy. After use, I had to wash it, dry it, apply oil to prevent rust, etc.!

Of course, I am also deeply aware of the advantages of cast iron pots. It has good sealing properties and is suitable for slow stewing over low heat. The steamed rice has the same flavor as the rice simmered in large pots in the past. However, I was too serious at the time and was really not that serious.

Be patient with it and then serve the children!

Slowly I replaced it with my casseroles of various sizes!

In the past two years, I suddenly felt that I was getting older, and my mood suddenly changed. I suddenly liked the weight of it, and I liked that the kitchen was filled with wisps of smoke for half a day, as slow as a small fire.

Gurgling!

After use, wash it slowly with a sponge, and don’t rush to use steel wool!

Now, although I will take it out from time to time and use it carefully, I no longer care about it so much. I can no longer see its appearance, it is just a useful cast iron pot!

Hello, I personally think that the enamel pot is very practical. The most important thing is that the advantages of the enamel pot are very prominent - first, it has a good water locking effect.

The main material of the enamel pot is cast iron, and its density (7.8g/m3) is much higher than that of ordinary pot materials. Therefore, during the cooking process, it is difficult for the water vapor in the enamel pot to "slip out" and condense into moisture.

, thereby achieving the effect of water circulation, which can not only avoid dry cooking, but also lock in the aroma of the ingredients. The meat will be stewed until it is soft and melts in the mouth.

Second, it is sturdy and durable.