Doctor Paretskaya named 5 foods that cannot be cooked in enamel pans
In almost every kitchen you can find a couple of enamel pots, ladles or mugs. This tableware is convenient, practical, durable and aesthetically pleasing. But only if you take proper care of it. Here's what's important to know about enamel.
Enameled cookware is made from aluminum, cast iron or steel, which is covered with a layer of environmentally friendly material - enamel. No hazardous chemicals are used in its production, due to which such pots and other products can be considered safe for both cooking and storing food.
High-quality enamel is very durable; such pans can last a lifetime. They are easy to clean, get along well with acidic foods and feel great in the oven. What else is worth knowing about enamel cookware?
Elena Paretskaya
Allergology-immunology, pathophysiology, pediatrics
Allergist-immunologist, pediatrician, pathophysiologist
Properties of enamel
Enameled pans have a perfectly smooth surface that does not have pores, making them quite easy to wash and clean from burnt food residues. With its properties, enamel resembles a mixture of glass and ceramics, but such pans do not rust, do not have toxic properties, and are suitable for preparing acidic foods.
They can be used for the stove and oven, as well as for storing prepared food in the refrigerator. They do not absorb odors and do not change the taste of food. Due to the smooth surface, such pans do not allow bacteria to multiply quickly and actively, so food does not spoil longer. But there are a number of issues that you should be aware of when cooking in enamel cookware.
Fact 1. It is difficult to overheat enamel
Enamel pans are safe even at very high heat, especially if they are universal cookware for the stove and oven. It is only important to buy quality products with certificates and strictly follow the recommendations given by the manufacturer.
It is known that the thicker the enamel layer , the longer the pan will last and the stronger the coating. If the manufacturer skimped, the thin coating would simply crack when exposed to strong heat. If you are purchasing inexpensive items, to prevent damage, limit the oven temperature to 200 degrees and cook on low to moderate heat on the stovetop.
Fact 2. Any defect is dangerous
If the enamel is cracked from a fall, overheating or temperature shock (changing hot to cold), cracks, chips and defects form, such dishes, alas, are unsuitable for further use. It needs to be thrown away. Why? There are two options: pieces of enamel will break off and get into the food, and the exposed metal will release dangerous compounds when heated.
Fact 3. Not everyone is suitable for induction cookers
The key condition for using cookware on an induction cooker is the magnetized bottom of the product. If the base of the pan is metal, it will fit on this stove. But it’s better to study the label of the pan in advance. If it has a sign in the shape of a spiral and an inscription that it is acceptable for induction, feel free to use it.
Fact 4. Requires careful handling
Enameled cookware requires careful handling, then it will serve for years. Use silicone or wooden spoons for stirring, otherwise, hitting the enamel with a metal spoon or fork each time increases the risk of cracks and chips.
Do not wash dishes with enamel with melamine sponges, metal brushes and sponges; cellulose, foam rubber or silicone sponges are intended for this. Avoid sudden temperature fluctuations: they can cause the enamel to crack. Do not place pots from the refrigerator in a hot oven or wash very hot dishes with ice water.
The product heats up quickly, so always use oven mitts, including for the handles and lid.
Fact 5. Not everything can be cooked
There are a number of foods and dishes that should not be cooked in enamel pots and saucepans. So, milk porridge and cereals can burn heavily in them if you do not stir them constantly. Pasta sticks well to the bottom of these pans. But for boiling potatoes, making compotes, cooking soups and cabbage soup, they are perfect. You can stew vegetables and meat in the same pan.
Do not boil milk in an enamel bowl or cook jam in it. The dishes don't turn out the most delicious, and food debris isn't washed off the enamel very well.
Buying tips
Buy enamel-coated pots from cookware stores and check for quality certificates.
Select the product according to the type of stove you have, especially if it is an induction hob.
Look carefully at the bottom and walls of the selected pan or stewpan: they should be heavy and massive. This will ensure even heating of the pan and improve the quality of cooking. And such products will serve you longer in the kitchen.
