subject: In purchasing kitchen utensil ，Enameled Cast Iron Cookware becomes your first choice [print this page] In purchasing kitchen utensil Enameled Cast Iron Cookware becomes your first choice
In the selection of enameled Cast Iron Cookware for the kitchen, it is important to understand the nature of the enamel that makes it different from ordinary cast iron pots and pans. Standard cast iron non-stick properties can be given and rendered easier clean by seasoning with hot oil or fat. Baking oil into the frying pan at high temperatures forms a bond that reduces the likelihood of iron rust and always in the food chain, and makes it relatively nonstick and easy to clean.
Enameling is a way to create a barrier between the food and the iron-base, and enameled Cast Iron Cookware should be cleaned fairly easily and has an acceptable level of anti-adhesion properties, when you should try at burning food on the floor or to avoid the sides of the pan. If you do, however, enamel is fairly resistant to scratching - much more so that straight cast iron, stainless steel or nonstick Teflon surfaces. It can therefore tolerate scouring better than these other surfaces, but is very sensitive to knocks and bangs that can chip the enamel off the base.
Enamel is not baked on paint, as many think it to be, but is silica, or glass, that is mixed with pigments and then melted onto the iron surface. The process creates a bond that, while strong enough for normal handling, can chip if given hard knocks. If you drop enameled cookware onto a hard floor, for example, it is liable to chip, but not if you stir the contents with a metal spoon.
Nevertheless, although you can use stainless Carbon Steel Cookware and other metal kitchen implements with enameled cast iron cookware, you are advised not to, and to try to use wood, plastic or silicone. Silicone is a form of plastic that has been cured and cross-linked to render it heat resistant, a property that ordinary plastic kitchen implements lack.
