2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Different cookware has its pros and cons. We will analyze some of them to choose for yourself what is ideal for you.
Cast iron cookware - heats up very slowly, but retains heat for a long time. They can be cut without worrying about scratching their surface.
You can wash them with whatever you want, they are not even afraid of acid. But they are quite heavy and if water stays in them for a long time, they rust.
Aluminum - they cook quickly, but the food must be moved to another container immediately after cooking, otherwise it oxidizes.
Abrasive cleaners are contraindicated. Must be washed before first use.
Enameled dishes should also be washed before first use. Everything can be cooked, but if you boil milk, it can form burnt at the bottom of the dish.
When the enamel breaks off, it is no longer good to use the container so as not to absorb metal compounds.
Teflon containers have one very big drawback - they can not be confused with metal utensils. Although there are already models that are not "afraid" of touching metal.
Before the first use, boil some water in the new Teflon jar - it will serve you longer. The bad thing is that it is resistant to shocks.
Stainless steel - it can cook absolutely anything and even be stored in such containers. But if you put an empty stainless steel pan on the hob, stains will appear on its walls.
It is very easy to clean the tan - just pour warm water and a little soda, wait half an hour and wash.
Yen glass is ideal for oven cooking. It can crack if an empty yen glass container is placed in the oven.
The same happens if even one drop of cold water drips on the hot dish. These dishes are ideal for washing - burnt just falls off if you pour soapy water over it.
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