What is the difference between an enamel pot and a stainless steel pot? - enamel pots
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Wednesday, January 13, 2010
Enamel Pots What Is The Difference Between An Enamel Pot And A Stainless Steel Pot?
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If you're wondering where FOUNDRY glazed pots, yes they are the best conductors of heat. Amazing (and expensive) cookware. When it comes to regulating enamel pans (like candy pretty colors you see on QVC and HSN) are nothing more than a coating on the outside, not the hob and cook no relation with the ability to pots. Enameled Aluminum pans are not usually hold, and not by other pans.
If you tell us exactly pans do you think, I think everything that we can better advise .....
The enamel coating is an e-pots are usually made of cast iron pots that are coated with glaze.
Stainless steel is steel that does not react with most liquids and food for a pot of stainless steel metal, stainless steel bracelet.
For cooking, especially for the pot bottom. A bit heavy / thick material, where the pot is set on the stove helps distribute the heat better if you do not have hot spots, burned foods may cause.
Of the two, usually has a thick glass floor. Stainless steel pots can be a serious matter, but fine stainless steel pots and pans.
I believe that the thin bottom pots are good for boiling water and steam. Basically somthing cooking with plenty of fluids.
The thick-bottomed pots are ideal for browning, braising and boiling. They hold heat longer to cook a long simmer burner with a low to med-low and does not burn the food touch the bottom of the pot.
I think it depends on whatVE.
Here is some information about the two:
Inert, insensitive table - a top choice
The enamel is in fact a surface of molten glass. Le Creuset and Chantal are two brands in the melting quality. With proper care, a good enamel pot lasts a lifetime, while the cookware Email cheap variety stores easily, a thin layer of enamel chips have and are not worth the price. Once cut, do not use e-Kitchen or e-mail fragments find their way into the food and the underlying metal will react with the food. If it is affordable, please e-pots.
Moderately reactive cookware - a good choice
Stainless steel is the least reactive metal, and for many people, the tool most versatile and healthy. The different masses of large caliber, or surgical stainless steel is higher. Do you have an acceptable set of basic pots, pans and cooking utensils. Remove food from metal as soon as the kitchen for food to minimize the development of a metallic taste. Once stainless steel has been scratched through normal washing, leaching of metals iFirefox is more noticeable. Even better, it would not rub stainless steel cookware. If you have something burning in the pan, cover the damage with baking soda or a strong detergent and let stand for one day. Scoarched The soda will "lift" on foods.
For more information, see the link on the information that I found:
http://www.rwood.com/Articles/Healthy_Co ...
As a former chef and have both the tooth enamel is best used for slow cooking or roasting, stainless steel is more to the stove, grill and stainless steel Cassorla are fine, but do not distribute heat well, and it's not a good melting pot or a pan fried foods, as it heats up quickly and can have hot spots.
So, if the purchase will receive a series of pans, dishes Stailess Email, pots and pans made of steel, you can skip cooking and the other is Le Creuset sold in sets or individual pi \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ EEC, are expensive, but last 20-30 years.
Let's make this simple, the enamel coating. Stainless steel, except stainless steel
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