Enameled pans and pots are essentially cast iron cooking vessels covered—on the inside and out—with vitreous enamel, a thick layer of melted glass that gets fused onto the metal through a particular process.
Month: June 2021
Most of us remember our mothers and grandmothers using a cast iron skillet for cooking. Except for smelly fish, you can prepare anything with success in a cast iron skillet.
Cast iron skillets are a very popular choice of cookware for home cooks. They distribute heat evenly, keep foods warm for a long time, and last for a lifetime without warping. Also, the only acts of maintenance they need are hand-cleaning and the occasional seasoning.
Enameled cast iron cookware, like skillets, grill pans, and Dutch ovens, is often touted as the better (but more expensive) alternative to cast iron.
We all love our enameled Dutch ovens!
They decorate our home kitchens with their bright colors when not in use, braise meats perfectly in the oven, and simmer the most delicious chilis on the stove.
But do we really know how to care for them?
Every manufacturer of cast iron skillets will be quick to tell you that their pieces of cookware are compatible with induction cooktops.
And, though that’s generally true, they forget to mention one crucial detail: the fact that cast iron, when used on glass-ceramic surfaces, can cause scratches.
The gooey black stuff called Marmite is another strange food obsession the Brits have that they hold dear to their hearts (even if they don’t like it). It’s a national treasure, regarded on almost the same level as the legendary English breakfast.
Its dark, thick nature may look unusual (and not the least bit appetizing), but there’s a lot you can do with this gunky stuff and the more you experiment with it, the more you’ll end up loving it.
Omelets and frittatas are satisfying healthy meals, and are enjoyed all across the world. But if you’re wondering which you should cook for supper, you’re probably trying to weigh up the pros and cons of each.