It must be a very thankless task: to explain the normal hostess, which she in the kitchen should be the pan.What-what, and utensils for cooking each of us have and all about it, we know. So, at least we think.
And you know, for example, that milk to boil it in an aluminum pan, and the meat simmer - just in cast-iron ottice?
And have you considered the idea that the use of properly selected pot or pan protects you from the scorched garnish, sour soup, runaway milk and generally tasteless lunch?
Today we have quite a large selection of utensils for cooking.
Modern pots and pans can be:
- cast iron;
- aluminum;
- steel;
- glass;
- ceramic.
Used two types of coatings - enamel and Teflon.
And each type has its pros and cons.
Cast iron kitchen utensils (pans, pots and roaster) still are the best dishes in the kitchen.
You can cook anything you want, using the plugs though, even with a sharp knife, it holds heat for a long time, and thus it is perfectly extinguished any meat, it can be anything to scrub and wash. This cookware is forever.
She has three small minus, which can easily plunge a huge above-mentioned pros: cast iron is very brittle and heavy, so it cannot be dropped on the floor in the name of integrity, as cast iron and the floor, cast iron rust from the water, so after washing it should be dried well, and the heavy cast iron.
Aluminum cookware the modern kitchens can also be found, although much less common than 20 years ago.
Aluminum is good because he quickly conducts heat, it all quickly prepared, and the air in contact with oxygen) it is itself covered with a film of aluminum oxide and so when cooking the food did not stand out no connection metal (it is important not to cook it sour vegetables, detrimental to the protective film).
By the way, in aluminum cookware does not scorch the milk.
By cons (quite substantial) this dish include a ban on the storage of food after cooking food is necessary to place it in a glass or enameled ware, the inability to clean the aluminum abrasive powders, pastes and iron wisps.
Enameled ware, despite its overwhelming dominance in today's kitchen, has a fairly slender advantage compared to its disadvantages.
To undoubted advantages of its cheapness and beauty, as well as the possibility to cook in it anything until the first scratch.
Significant disadvantages include the ability enamel immediately burn, and tightly - pull out pregancy from enameled pans without compromising her health is almost impossible.
Ware, in which the enamel layer is broken, unusable - oxides of the metals released through cracks and chips, you can easily poisoned.
Teflon coating has excellent non stick properties - it until it whole, nothing really sticks and does not burn, but the coating is very soft - it is easily destroyed forks and shovels, bursts from the temperature difference, and in General is only about two years.
Definitely good in a modern kitchen stainless steel cookware.
Her bottom make a thick and layered, type of sandwich, of several kinds of metal, and therefore such dishes holds heat well and evenly heated.
Dishes such utensils not burn. Acid and alkali she is not afraid. Store it can be whatever you want. Just wash it gently - without abrasives.
Newfangled glassware is good for the oven and the microwave - but too capricious for the Board.
There is a risk of uneven heating and as a consequence the occurrence of cracks, the glass is very afraid temperature and can crack from random cold stream.
Total: on the right the kitchen should be:
- one large and one small cast iron skillet;
- lightweight Teflon pan;
- a set of pots made of stainless steel;
- a half-liter aluminum pot for milk;
cast - iron roaster.
All this is a whole, not scratched and favorite.
And then any of your Breakfast and lunch will inevitably tasty and useful.
Source:
Belarusian women's portal
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