In today's era of kitchenware iteration and upgrading, enamel cookware has stood out among numerous pots and pans thanks to its combination of aesthetic appeal and practicality. It is not only an 'art piece' that can elevate the style of a kitchen but also a 'cooking tool' that can easily prepare delicious dishes. This type of cookware, which perfectly integrates the practicality of cast iron with the decorative qualities of enamel, is gradually becoming the favorite of more and more food lovers. Let's fully unlock the charm of enamel cookware below.
First, the essence of enamel cookware: the perfect combination of cast iron and enamel. Enamel cookware, also known as cast iron enamel cookware, is simply a layer of enamel composed of high-strength quartz, feldspar, and other silicate minerals applied and fired on the inner and outer surfaces of a cast iron pot body. Cast iron, as the base material of the pot, naturally has the advantages of uniform heat conduction and strong heat retention, making it a recognized high-quality pot base material. The enamel layer on the surface acts like a 'protective coat', not only preventing the cast iron from rusting but also isolating direct contact between metal and food, avoiding the formation of oxidation layers and the leaching of harmful substances. Its stable chemical properties also give enamel cookware excellent acid and alkali resistance, ensuring it does not react chemically with ingredients.
This combination allows enamel cookware to break free from the monotony and rust-proneness of traditional iron pots. The enamel layer gives it a gem-like luster, with diverse colors such as macaron shades, retro red, and elegant blue. Paired with a rounded design, it can become a striking sight whether placed on the stove or directly served on the table.
Second, cooking advantages: more than just good-looking, it is also a great cooking helper. The performance of enamel cookware in cooking is far more than its appearance, with many impressive features that are particularly suitable for various refined cooking needs.
- Moisture-locking and heat retention, a slow-cooking undefined. Divine tool: The average thickness of the enamel cookware's pot walls reaches 3.7mm, and the pot lid is thick, providing excellent sealing. Steam generated during cooking circulates inside the pot and condenses, then drips back onto the ingredients, like a mini pressure cooker, allowing the boiling point inside the pot to exceed 100°C. This feature makes it especially suitable for stewing tough dishes like beef brisket and braised pork. Ingredients can fully absorb the broth's flavor, becoming tender and flavorful, while firmly locking in moisture and nutrients. Additionally, it has excellent heat retention; after preheating, it can maintain temperature on low heat, and even keep warm for about an hour after turning off the heat, so you no longer have to worry about dishes getting cold quickly in winter.
- Wide applicability and versatile uses: Enamel cookware is highly compatible, working well with gas stoves, induction cooktops, and ovens. Besides classic stews, black enamel models can withstand high temperatures, making them suitable for frying, roasting, and other cooking methods, becoming more non-stick with use. White enamel models have smooth inner walls, ideal for simmering dishes with broth and convenient for observing the condition of ingredients. More notably, it can achieve waterless cooking; high-moisture vegetables like lettuce and broccoli can be steamed using their own moisture,Maximally retain the original flavor and essence of the ingredients.
- Easy to clean, saving time and effort: The smooth enamel surface is less prone to sticking compared to traditional iron pots. After cooking, most cases only require rinsing with warm water and gently wiping with a sponge to clean. Even for stubborn stains, soaking in warm water and wiping with baking soda can easily remove them, without the need for the laborious scrubbing required for cleaning iron pots.