In the field of pans, pots, gusyatnits usually dictate the fashion manufacturers. They are developing some warnings about the utensils of this or any other material.
Aluminum Cookware at one time enjoyed great popularity. And today, in every kitchen, there is at least one item from a light silver metal. But in aluminum containers can not keep cooked food longer than 48 hours. And some products are even less. For example, cucumbers with brine and sauerkraut. On the inner walls of a pot are dark spots after a pickle, milk, eggs (foods containing calcium).
restore silver-white color can be. To do this, add the water for washing baking soda (one teaspoon per liter). Black traces left on the dishes acids removed with cotton wool soaked vinegar. Pot after this cleaning rinse with hot water and wipe. Products of light metal can not be cleaned with abrasive powders, metal brushes, rubbing sandpaper.
Many companies abandoned the production of aluminum cookware, not protected by a special coating. It is believed that metal ions released during heating, as well as particles of light material, which are easily removed from the dish surface, even during the mixing of food - all of this, regularly getting into the body, is injurious to health. On the use of aluminum cookware, doctors sometimes associated liver disease, kidney disease, and headaches. Whatever it was, it is impossible to cook a dish or something from the children's health food.
Experts recommend cooking for kids in a pot, covered with enamel. Under it could be iron, or other so-called black metal - iron. Enamelled tanks are considered safe during preparation and storage of products, provided that a protective layer. And he's not already strong. They knocked on the rim of the pan with a spoon on the bottom, accidentally dropped - and a smooth, glossy enamel can crack, break away. Through the cracks and chips in the food get the same black metal.
is difficult to prepare in enamelware milk porridge and soups, or even boil milk without food is not burnt. Clean utensils with vitreous protective coating is better baking soda, mustard and forget about the metal brushes, abrasive detergents.
Even Non-stick cookware , which seems to be possible to fry without oil or fat is not as reliable as assured advertising. Not cheap utensils needs careful and thoughtful care. From the "Teflon" frying pan to behave cautiously: a single scratch. Stir best wooden or plastic spoon, a special spatula. Clean dishes with non-stick coating should be a liquid detergent with a soft cloth without a hard layer. And no way powders and pastes with particles, and especially not with metal brushes.
And how would hype does not tempt buyers, but the fry pan on the miracle needed to grease, bearing in mind that much heat the vessel should not be. As soon as the temperature reaches 200 degrees, fluorine-containing polymer may begin to evaporate, because of the coating cracks. A hot oil sometimes leads to the fact that a non-stick coatings are allocated harmful substances.
To determine the condition of protective coating on its appearance, it is impossible. Manufacturers of "Teflon" glassware guarantee its quality throughout the year, provided careful handling. You can check the quality of non-stick layer, pouring him some milk and heating of the vessel. If the protective layer in the normal mammary film is easily removed from the surface after the liquid has evaporated.
It is better not to get involved in cooking utensils with fluorine-containing material, because of its relatively low reliability and durability. Perhaps you should pay attention to the curiosities of stainless steel and tempered glass. The relatively recent use, there are some caveats. For example, on a gas stove gusyatnitsu or pan of this material can be placed, first placing a metal grid. On a cold wet surface even thicker heat-resistant glass may crack. No need to clean these items with metal brushes, rubbing sand. Soiled dishes washed with baking soda.
Traditionally, this pan - iron . She can use more than one generation. In fact, are products of the metal for a long time. But its disadvantage is that it is easily affected by corrosion. Brand new silver-gray vessel quickly turns black. The fact that the pores are formed in the iron. They eats soot, that is, particles of fat and burned food. So every time you need to clear away the dark layer. Otherwise, the next time you use in cooking will get from a porous metal soot particles. And it is not just black - there are carcinogens that are formed in the hot oil or other fat.
Even 20 years ago and pans Stainless steel was considered indispensable. Manufacturers then assured that the material is not afraid to corrosion is not influenced in any food, cooking salt. In the thick-walled pots are usually cooked soup and soups. It was considered safe, not only to cook food in containers made of durable metal, but also to store them in different foods, even fruit and berry juices. At the same vitamins are not destroyed. Also, stainless steel does not affect the taste of food.
now sell cookware, stainless steel of different companies. It has a shiny surface by coating of chromium and nickel. True, not all manufacturers now guarantee lasting quality of such goods.
And yet, all of what we cook, fry, soar, provided the competent use will last a long time and is safe for both adults and children. Also, having your kitchen a sufficient number of very different dishes, you can be happy to prepare delicious meals for family and guests.
Tags: kitchen utensils, useful tips, metal ware, choice, food
