Enamel pot is actually cast iron pot

1. cast iron pot sealing and insulation is better (for better cast iron pot). In fact, casserole sealing is not bad, but still a little worse than the cast iron pot, soup or stew dishes, do feel that the cast iron pot to do out more flavor. You can try it yourself, personal feeling ~

2. cast iron pot is very convenient to pre-processing ingredients. Mainly refers to the need to fry first after stewing dishes, such as first frying a fragrant onion and then stewing a meat. It's not that you can't do this in a casserole, but it just doesn't feel as strong as a cast iron skillet.

3. The color is better (I'm a looker)

4. It goes straight into the oven. This actually has nothing to do with the casserole, because the title of the cast iron pot and casserole comparison, should be compared to the stew or soup function. However, I think it is quite convenient to put the chicken thighs into the oven and then put them into the oven to bake,

The casserole can't be put into the oven, but the cast iron one can be.

The characteristic of casserole is that it can't be dry-boiled, cast iron has no problem, so, cast iron black enamel can also fry steak.

Also, casseroles are easy to burn, cast iron is relatively good.

Enamel pots better than ordinary pots where

To say that enamel pots pots better than ordinary pots where, the first thing I have to mention is its appearance. Compared to the general pots and pans, the appearance of enamel pots and pans is very gorgeous, with gem-like luster and texture, not only for the kitchen to add a bright color, warm shape is also easy to make people's mood become relaxed and cheerful. Then enamel pots and pans, because of the enamel as a protective layer, so than ordinary pots and pans are more resistant to corrosion, wear and tear, high temperature resistance, suitable for a variety of heat sources. Furthermore, the body of enamel pots is generally thicker and heavier, with good sealing and good heat preservation, so that food can be stored for a long time in the pot without easy deterioration or chemical reaction. Finally, enamel pots and pans are easier to clean than ordinary pots and pans, which reduces the burden of cleaning to a certain extent. #p#Subtitle#e#

Enamel pot advantages

1, good thermal insulation performance

Cast iron is reforged from pig iron, belonging to the category of pig iron. Since cast iron thermal conductivity is only one-third of aluminum, this means that cast iron pots perform really poorly in this aspect of even heating. But its biggest advantage is that it has a high volumetric heat capacity (the amount of heat absorbed or released for a temperature change of 1°C), which means that once it gets hot, it stays hot for a long time. This is especially important when searing meat: the temperature doesn't plummet when the steak comes into contact with the pan, allowing it to caramelize the surface quickly, thus locking in the juices.

Another advantage is its high emissivity. As an example, the emissivity of stainless steel is about 0.07, even when it is very high temperature, you will not feel any heat when you put your hand close to it, with this kind of pot cooking heat can only reach the side of the food in contact with the pot; compared to the emissivity of the cast iron pot is 0.64, so you can let the food as a whole can be sufficiently heated, and that's what chefs say! This is the source of what chefs refer to as "pan air".

2, good sealing performance

Cast iron pot lid is very thick, for the pot to create a relatively closed circulatory system, so the cast iron pot can produce a similar effect to the pressure cooker, such as stewing ingredients easy to taste crispy, less moisture loss, you can eat the original flavor of the ingredients. But for safety reasons, cast iron pots can't be built too airtight, so in order to lock in moisture, cast iron pot brand Staub has designed a unique condensation lid, LeCreuset has designed three rings on the lid, all to condense moisture to a greater extent and reduce water evaporation.

3, cooking diversity

Cast iron pots can meet almost all daily cooking needs, frying, deep-frying, stewing, boiling, baking, no hard to fall cast iron pots, at the same time, cast iron pots can be applied to a variety of heat sources, open fire, oven, induction cooker, are not a problem, and cast iron pots can be used as a tableware directly serve on the table. Imagine, with a cast iron pot on the stovetop pre-processing ingredients, directly into the oven to bake, baked directly after the pot on the table, all in one fell swoop.

4, durable "heirloom"

A well-maintained cast iron skillet can be used for more than 100 years, and can be passed down from generation to generation. With the long use and maintenance, oil in the cast iron pot surface will form a layer of oil film, so the longer the use of time, cast iron pot anti-adhesive performance better. #p#Subtitle #e#

Enamel pan disadvantages

1, expensive

The biggest disadvantage of cast iron pot is expensive, pure cast iron pot price is relatively cheap, but once you add the colorful enamel, the price has risen exponentially. If you want to buy brand enameled cast iron pots, it is best to take advantage of the double eleven discount time to buy, often about half the usual price.

2, heavy

A cast iron pot of four or five kilograms is normal, if full of food, it is very likely to reach more than seven or eight kilograms, even if it is a strong adult man end up a cast iron pot is not easy. For a woman like me, this weight is not a problem at all. But if you're a softie, you'll have to think about whether a cast iron skillet is right for you.

3, maintenance trouble

For uncoated cast iron pots and black enameled cast iron pots, the first thing you need to do is to use lard to open the pot, minimize the use of detergents when cleaning, and after each cleaning to dry, then apply vegetable oil to raise the pot. For all enameled cast iron pots, although not as troublesome as using uncoated cast iron pots, but the enamel layer on its surface, although hard and wear-resistant, is very sensitive to heat and cold, so it needs to be thoroughly cooled before cleaning.