For example, a cast-iron skillet to cook a size of a chef wanted for recipes, how to use the recipe for corn bread and an apple pancake chef. Cast iron is porous and absorbs the oil, a natural non-stick coating. The same goes for the cast-iron Dutch oven. The problem with iron is that it reacts to heat and other materials. This is a low heat, but retain heat well, making it suitable for cooking and baking recipes.
Some manufacturers of cast-iron pots and pans, glazed ceramic with low iron content. One of the most famous brand Le Creuset ®. It's a big pot for the recipes you want to warm up slowly and for a long time, even with the heat of cast iron cooking. Because iron can with acidic foods, the enamel, which is perfect for sauces and so on react. Apply previously used in the manufacture of some of the tooth enamel. Le Creuset and other manufacturers do not use lead in their products today, though.
The best heat conductor, copper. Traditional tin-lined copper pots, because the copper reacts with acidic foods. Most copper pans are coated with a thin layer of stainless steel. There is a pan on the market are highly sophisticated products trapped by a layer of copper between stainless steel. This allows a faster response to heat copper, and provides an easy cleaning (inside and outside) in stainless steel. The chef is a shallow pan brown very quickly.
Stainless steel itself is a relatively poor conductor of heat. Most high-quality stainless steel pan has indicated a contribution from other metals, such as. Copper is one, because it is very responsive, but the other alternative is aluminum. Although not as good heat conductor such as copper, aluminum is much cheaper. Stainless steel pan, a layer of conductive material is available and inexpensive. The pots are usually printed on large sheets of steel and very thin. Because of their relative thinness, it can be heated very unexpected.
Aluminum is a good alternative because it is cheap, does not rust and has excellent thermal conductivity. Like the SS, you can buy a pot that is printed on large sheets of aluminum or cast iron. This is the best choice. A cook uses aluminum for the majority of the day to head cook today, because this is the most common material used for the pot and now a cook wanted to ensure that the reader for a simple recipe from the chef.
Many of the non-stick pan coated with today's aluminum surfaces such as Teflon or Silverstone ® ®. This work is very good to reduce the amount of fat needed for cooking. The chef has a different size coated aluminum pan with nonstick coating that A chef for various recipes.
Controversy arose recently on non-stick Teflon ®. It appears that non-stick itself is safe, but some of the chemicals used in the production of Teflon was the fact that it may have a link to cancer are called into question. There is no clear evidence it is lined with a baking sheet with respect to health. A cook be careful not to get too hot non-stick cookware and appliances boss usually use wood or plastic to prevent scratches on the surface.
There are concerns about the use of metal plate and how they affect public health. There is preliminary evidence to suggest a connection with the 1965 aluminum and Alzheimer's disease, for example. There are a number of other environmental sources of aluminum are a variety of foods, packaging, water and medical supplies, such as antacids. So far there is no convincing evidence that environmental factors to show a causal relationship between aluminum and Alzheimer's disease, to play.
Some of the treatments can help, the tendency of aluminum to react with the food. The most common is where the outer layer is thickened and hardened anodized aluminum by electrolysis at the surface is less reactive. This method works well for most of the recipes and ingredients, but the recipes can be a reaction between a metal pan, a cook is coated stainless steel or cast iron with enamel.
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