Selection and Maintenance: Let the Enamel Pot Last Longer

To choose a suitable enameled pot and extend its lifespan, some practical tips are essential.

When purchasing, first check the coating: high-quality enameled pots have evenly colored enamel, with no peeling on areas prone to Bump such as the pot's edges and lid. They should also have minimal air holes and dark spots. Next, test the seal by placing the lid on and pressing it lightly while rotating. If there are no gaps, no wobbling, and the light leakage is small, the seal is good. In terms of size, an 18cm model is suitable for 1-2 people, a 22-24cm model for 3-4 people, and an oval large pot is recommended for stewing whole chickens or fish. Additionally, opt for reputable brands to avoid substandard products with excessive lead or cadmium.

For maintenance, when cooking, the flame should not exceed the bottom of the pot; medium to low heat throughout is sufficient to prevent damage to the enamel layer from dry burning or high heat. After use, do not rinse a hot pot with cold water; let it cool naturally before cleaning. Avoid using abrasive tools like steel wool. After cleaning, dry immediately. If not using for a long time, apply a thin layer of oil inside the pot. When storing, place a silicone pad between the lid and pot to reduce friction and wear. Black enameled new pots need seasoning: coat with edible oil, dry on low heat, and repeat once. Initially, they are best used for cooking fatty meats, and they will become smoother over time. White enameled pots, however, do not require seasoning and can be used directly after cleaning.

From appearance to performance, enameled pots showcase unique charm. They may have minor drawbacks like being heavy and requiring careful handling, but as long as you match them to your cooking habits, use them correctly, and maintain them well, this pot that combines delicious food and aesthetics will surely become a practical and long-lasting kitchen companion.