Cookware Guides

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Large kitchen is one of the best investments you make. There are so many options and choose the right product can be difficult.

First, we must determine what to do Kid Cook, and how people cook? The selection of pieces kitchen utensils must be built on the fundamental choice of adding special pots if necessary.

First, I think you should look to buy the ships of the type that isMaterial they are made. We must look to the construction of the pot. An important feature you should look at all the pots is the weight. A heavy pot or pan is fixed to the burner. Just be sure to make it easier to lift.

Cookware Material Types

Aluminum: Aluminum is the most popular material for kitchen utensils. It 's a good conductor of heat and heat is spread evenly throughout the pan. Aluminum can be anodizedTo harden the surface. Crockery, hard anodized steel is more difficult, is very durable. E 'in the dishwasher. This type of cookware is also very cheap compared to other materials. The downside is, if it is made of aluminum, is vulnerable to stains and food responding. For this reason it is recommended that non-stick coated aluminum interior, as much less likely to discolor or react with food.

Steel: Steel is used Caronin the kitchen very expensive, and some of the utensils, least expensive. And 'the iron, but it is much easier. It works well for cooking that requires a rapid change of heat, because it maintains its temperature well. The most common tools are made of this material and pans wok Stir-Fry.

Cast iron: Cast iron is very thick and heavy. Although it takes a bit 'longer to warm up around, manages and distributes the heat evenly. If youGold, goulash, stew, slow cook and cook, this would be the best choice for you. The cast is barefoot or with enamel.

Naked iron must be tested before use. The aging process gives the surface of nonstick cookware that lasts forever. Once seasoned and avoid soaking, washing with soap. The best way to cast iron is cleaned with a dry cloth.

Enameled cast iron offers all the benefits of the merger. The advantage of thisIon type is converted so that it requires less maintenance and cleaning. However, some foods should not cook in cast iron. Reacts with acidic foods strip and seasonings. In this case, only because his tray.

Ceramic pots ceramic is an excellent insulator, the heat does not immediately react that way. Usually found in the form of pan or other shapes that are great for slow cooking at constant temperature. And 'lighter castIron, but also fragile. There are three categories: porcelain, stoneware and earthenware.

Porcelain is the strongest of the three to be filmed, very hard and durable. In general, you can use the kitchen oven and microwave.

Loza is strong and less prone to scratching and chipping. This type is typically used as serving dishes.

Dress: The use of two types of cookware materials along with all the advantages of both materials have been developedcoated pans. Most of the time, the coating of stainless steel aluminum. aluminum thickness and provides excellent heat conductivity and stainless steel to prevent corrosion and is easy to clean. This type of cookware will last a lifetime. Just reduce the size of this type of cookware is that it is usually expensive and very heavy.

Copper: Copper is the best conductor of heat. And 'better if you start cookingKitchen, where you control the temperature. However, copper can react with foods and can be toxic. Therefore, copper pots and pans are usually lined with another material, usually steel. The biggest drawback to using copper is maintained. Copper may become discolored, it is necessary from time to time to polish, to remove the discoloration. Furthermore, copper tends Dent and scratch easily.

Stainless steel: Stainless steel is very good at allPots used. It is lightweight, durable and easy to clean. However, poor thermal conductivity, usually composed of stainless steel parts are made at the bottom with a disc of copper or aluminum to distribute heat evenly. With its smooth surface, stainless steel is easy to clean and dishwasher safe. You can see no discoloration, use a stainless steel cleaner that returns luster, naturally. Metal utensils canSurface are used in stainless steel or aluminum.

Non-stick: nonstick cookware is coated on the plate, making it difficult to attack the food. This makes it simple, healthy food, not cook Tat. Since food does not stick, it is easy to clean. Is in combination with many metals to produce kitchen utensils. The disadvantage of this type of cookware is that it can be easily scratched. Stainless steel or other toolscan scratch the pan so that you may want to use silicone utensils bylon.

Now that you know everything about kitchen utensils, it's time to shop.