Overview of manufacturers, the selection and use of enameled pots

The housewives hope that the kitchen utensils will serve them for many years, so they are responsible in their choice. Enamel pans combine functionality and decorativeness. They are in demand and tested by more than one generation of housewives. Dishes will last for many years, if you choose it correctly and follow the rules when using.

Products are made of carbon stainless steel and coated with enamel. There are pots in which the main material is cast iron. Enamel itself can be applied inside and out or on one side. The main advantages:

• metal is reliably protected from corrosion;
• the inner surface does not retain the aromas of food;
• ready meals can be stored for a long time, the taste is not distorted;
• can be used on all stoves except induction;
• perfectly copes with the preparation of all dishes;
• diverse design, you can pick up something beautiful and individual, the dishes look more decorative than any other analogue;
• can be washed in the dishwasher or by hand.

Enamel-coated dishes show their negative aspects only with prolonged regular use.

1. Enamel is brittle, easily damaged by shock or contact with abrasive substances, metal washcloths. Cracks or even chips may appear.
2. If corrosion has appeared inside the pan, then it can no longer be used for cooking. Damage to the outer layer of enamel affects the decorative properties, but does not affect functionality.
3. When used on a gas stove, smokiness may appear on the bottom and side walls as a result of contact with a powerful flame.
4. The thin walls of the pan warm up quickly, though unevenly. If you carelessly, the products can stick or even burn, which will negatively affect the taste of the dish.

The largest pot is 9 liters and the smallest is 1.5 liters. Customers choose dishes based on their needs, which explains the wide variety. Enamel pans are sold in sets of several items of different sizes.

The appearance of enameled pots is quite diverse. The main color can be either classic white, black, or brighter: red, orange, yellow, green. Very popular dishes with a variety of drawings of natural and urban themes.

Enameled dishes have been popular for many decades. Young housewives often try to compare such products with uncoated stainless steel counterparts. Pots made of both materials are not susceptible to rust and are suitable for use in a dishwasher. When cooking in a stainless steel, no burning appears, which is especially important when stewing and baking. In enameled dishes, you can make any dishes without fear.

Mistresses like to keep cooked food in pots, and in this case the difference between the two types is very noticeable. The stainless steel maintains the temperature inside before serving. However, with prolonged storage, food changes its taste. An enamel pan can be used for these purposes, and it does not retain the smell of food after washing.

Both pans can be used with induction cookers. The stainless steel must have a multi-layer bottom. Enamel pans are equipped with ferrimagnetic discs or a 3-layer bottom.

In Russia, many companies make high-quality enameled dishes.

1. LLC "Enamel". Dishes have been made at the factory in Magnitogorsk since the late 50s. The pots are safe and of high quality and have an attractive design. Such dishes made in Russia belong to the budget category of goods and fully maintains the balance between price and quality.
2. LLC "Steelmal" It also sells its products under the Vitross brand. A variety of colors and sizes, interesting kits in combination with original shapes make the products popular among buyers.

There are a lot of high-quality products and foreign production on the market - we give a rating of the best.

• Omelia. Belarusian pots with enamel coating are made using the latest technology. It is noteworthy that the covers fit snugly on the rims of the product. This nuance allows you to speed up cooking.

• Mayer & Boch. China and Germany are working on pots. A feature of the brand is the use of special specialized steel. During operation, it is practically not deformed.

• Ejiry. The Japanese brand offers customers pots with special glass enamel. It contains powdered sugar, which is very unusual. Pots with a thick bottom allow you to cook food without fear that it will burn.

• Thermosol. Finnish products are quite popular and have many positive feedback from customers. In the manufacture of used stainless steel and carbon steel. Smooth enamel easily tolerates high temperatures, quite durable.

• Avsar Enamel. Turkish dishes with enamel coating are not inferior to competitors. In the manufacture of using thick steel, so the pots warm up longer, but more evenly. As a result, food does not stick to the walls and bottom.

Enameled pots or sets serve for many years, if they are really high quality. It is not difficult to choose such a product, paying attention to a number of parameters.

1. Enamel. The layer must be holistic and uniform. The smoothness and brilliance of enamel speak of quality, but the presence of the smallest chips, spots and scratches should be alarming.
2. Enamel Thickness. This parameter directly depends on the technology by which the layer was applied. When spraying, the enamel is thin and even. However, during use, such a layer may wear off. With the method of dipping the product into enamel, the layer is more dense and thicker. If the coating is too much, then it can simply fall off as a result of a shock or a fall.
3. Bezel. Enamel pans have a special detail. If the rim on top is made of metal, then corrosion may appear there. This is due to the fact that under the bend the metal may not be fully coated with enamel.

It is worth noting that in the manufacture of enameled pans, metal is used, which is not subject to particularly stringent requirements. This is due to the fact that there is a coating layer that prevents the contact of steel with food.

Mistresses use enameled pots for cooking first and second courses, compotes and preserves, preservation. In dishes, you can stew, cook and even bake. An enamel pan is not suitable for making milk porridges: they burn due to uneven heating.

The new pan needs a special approach. Yet before the first use it is necessary to strengthen the enamel. Pour water into a container and pour salt at the rate of 2 tbsp. l for 1 liter. Bring the liquid to a boil and remove the pan from the heat. Wait until it cools completely and only then drain the salt water.

Enameled pan will last a long time if used correctly.

1. Do not drop the pan and knock with a metal spoon on the walls, bottom. As a result, microcracks form, which eventually turn into chips. Enamel covers the finished pan and serves as a protection for the metal from corrosion, but it is fragile, which must be taken into account.
2. It is strictly forbidden to use pots with chipped enamel on the inner surface.
3. Sudden changes in temperature damage the product. Do not pour cold water into a pot that has just been removed from the stove. Such negligence will lead to the destruction of the enamel coating.
4. Do not leave dishes with liquid in the cold, in the freezer. When freezing, water expands and harms the protective coating.
5. In no case should you leave an empty enameled pan on the stove. With overheating, the fragility of enamel increases, chips are formed. After such a case, it is not allowed to use dishes for cooking.
6. Do not put a large product on a smaller burner, and if you need to do this, then use a flame divider. The low thermal conductivity of the enamel plays a key role in this case. The pan simply does not warm in places that are far from the heat source.
7. Do not cook milk porridge and boil milk in such a bowl. If this still needs to be done, then pre-blow the pot with chilled water.
8. If food in a bowl is burnt, do not try to remove it with metal washcloths. To clean, pour a little cold water into the pan, add a couple of teaspoons of salt and soda and leave it alone for 1-1.5 hours. Then rinse with water and ordinary detergent and a soft sponge. You can also boil water in a saucepan with vinegar or green apple skins.
9. If you notice that the enamel on the product began to fade, then boil it in water with the addition of a small amount of any dishwashing detergent. After rinse the pan in plenty of hot running water.
10. The enameled pan can be put in the oven, but the temperature should not exceed 95–150 ° C. Exposure to heat in this case does not harm the protective layer.

See how to clean an enamel pan in the next video.