Kokotnitsa: description, purpose and choice

For cooking, a lot of varieties of kitchen utensils are used today. Some utensils have a long history. Kokotnitsa should be attributed to this category, which was first used in the kitchen by French chefs, and today it is in demand around the world.

Many cooking utensils used by housewives and cooks today are of foreign origin. Kokotnitsa, so popular today, was no exception. Under this interesting name is hiding a separate type of heat-resistant cookware, which today is made of different materials.

For the first time, French cooks began to use such utensils in the kitchen for preparing vegetable dishes. As practice has shown, in products prepared in such dishes, a maximum of useful substances was preserved, in addition, any vegetables did not lose their shape after heat treatment.

Initially, the cocotte mounds were exclusively clay and had a tight-fitting lid. Used dishes for cooking in the oven. Later, in addition to vegetables, it began to prepare meat, fish and mushroom dishes. So the world famous recipe for fried eggs-cocotte appeared.

Currently, the cocotte has changed a bit. If earlier the dishes in it were prepared at once in several servings, today today a portion serving takes place in the dishes, therefore, the volume of modern cocotte is usually in the range of 100-200 ml. And to serve a hot dish, it was equipped with a long handle.

Now a similar version of the dishes is used in most cases for the preparation of portioned julienne. Thanks to the convenient small capacity, it is possible to cook the dish immediately in the tins and serve it still hot while serving with minimal loss in appearance. Typically, coconuts are additionally decorated with wrapping napkins or foil.

Kokotnitsa combines a number of main advantages, thanks to which the cooked dish retains its attractiveness. It is convenient to eat, and the cooking features allow you to save the maximum useful properties in the ingredients used, which positively affects the taste. Now manufacturers of kitchen utensils offer cocotte makers in various colors, the length of the handle and the type of raw materials used for making dishes also vary.

The classification of containers occurs according to the type of material used for making dishes. In modern conditions of the rapid development of technology to the buyer A wide range of cocotte makers is offered.

• Ceramic tableware. The main distinguishing feature of such products is high thermal conductivity. Such containers can be used not only for the preparation of julienne, since cocotte makers can be used for heat treatment of products in ovens and microwave ovens. Ceramics warm up progressively, so the heat treatment of products will be thorough and uniform.

The raw materials used do not constitute a threat to human health in the process of interaction with food ceramics does not emit any dangerous compounds, does not oxidize.

Today, manufacturers use two types of raw materials.

• Unglazed ceramics. The material differs in the absence of additional processing after firing, which provides waterproof without depriving the capacity of natural porosity. In the process of preparation, such a structure acts as a natural regulator of humidity, that is, when it is lacking, moisture evaporates from those reserves that the material absorbed earlier, with an excess all moisture, on the contrary, is absorbed into the raw materials.

• Glazed ceramic dishes. Such containers are necessarily coated with glaze, a feature of which is a change in the structure of the raw material - the clay becomes completely smooth, so the absorption of foreign impurities becomes impossible.

• Tanks for the preparation of stainless steel. Kokotnitsa from metal do not react with acidic and slightly acidic environments, as well as other chemicals. Unlike ceramics, stainless steel containers are distinguished by resistance to mechanical damage, which means they will have a longer service life. In the process of operation and heat treatment, the metal retains its external attractiveness, does not rust and does not fade, it holds heat well.

• Cast iron cookware. Cast iron has long been in demand as a raw material for the production of kitchen utensils, which is why many foreign and domestic manufacturers make cast iron cocotnits. Products stand out for their durability, are able to retain heat well, so that food stays warm longer. Metal containers do not deform due to temperature jumps and have non-stick properties.

• Capacities from silumin. The material is an alloy of aluminum and silicon. Products from such raw materials are distinguished by resistance to mechanical damage and hardness. The dishes are resistant to various temperatures, as well as to chemical environments. Kokotnitsa heats up pretty quickly, they are not subject to the process of rust formation in contact with moisture.

• Disposable cocotte makers. Such products are used at home, as well as on the road - on picnics, on hikes, in the country. The material for the manufacture is foil. Dishes prepared in disposable cocotte makers do not lose their taste, in addition, they are absolutely safe for human health.

• Today forms made of silicone are no less in demand. Products from this raw material are notable for their appearance: as a rule, cocotte makers are made of materials of bright colors. The dishes are easy to use. Food-grade silicone does not release toxic compounds when heated, therefore it is safe for the human body when interacting with food.

• Porcelain dishes appreciated for its elite appearance. Products can be plain or painted. Today, Asian and European brands offer porcelain products. Porcelain from France is especially appreciated. When choosing such utensils, it is worthwhile to additionally specify with which heat source it will be compatible.

Kokotnitsa also vary in volume, on sale you can find containers on:

1. 50 grams;
2. 100 grams;
3. 150 grams;
4. 200 grams;
5. 250 grams.

The choice will depend on personal preferences, but containers of too large a volume are rarely purchased, since in most cases pretty hearty dishes are prepared in cocotte makers. Today, such dishes are used in ovens, steamers, microwave ovens. In kokotnitsy will be able to cook a delicious dish, even in an ordinary pan in a water bath. Crockery can be sold with or without a lid; the last option is most common.

In addition to external characteristics, when choosing a set of cocotte makers, attention should be paid to the characteristics of the material from which the containers for cooking dishes are made. It is worth noting the basic properties that will positively affect the taste, as well as facilitate the process of preparation and further care of the dishes.

• Heat resistance. The main quality of cocotte makers, since the process of their operation is directly related to heat treatment at high temperature in ovens, furnaces and so on. If the material has low heat resistance, the capacity will crack.

• Non-stick properties. It is important to purchase containers with non-stick coating at the bottom, otherwise the remaining food will have to be torn off the walls. The absence of a non-stick layer will complicate the subsequent care of the dishes, as well as adversely affect the taste of the finished dish, since food can be baked unevenly.

• Inertness to products. Kokotnitsy should not absorb aromas from dishes prepared in them, since during the preparation of other products they can “give off” the smells of the previous dish, especially spices and other natural flavor enhancers, such as garlic or onions. In addition, the raw materials should not absorb fat, as well as react with products that are characterized by high acidity.

The features of storage and care of dishes after cooking will directly depend on the type of material from which it is made. There are several recommendations regarding the most commonly used materials.

• For cast iron There are no restrictions regarding the removal of product residues.Therefore, containers made of this metal are operated at any heating temperature, and can also be washed manually or automatically without any problems.
• An alloy called silumin, requires more careful handling. This is especially true for internal walls - it is forbidden to rub them with any abrasive compounds or materials, since such processing will significantly reduce their operational life.
• Ceramicscovered with glaze is distinguished by resistance to mechanical damage, however, it is better to take care of ceramic coconut makers by hand.
• Stainless steel well tolerates any processing options, so the dishes can be washed in the usual way or use the dishwasher.
• China requires careful handling, since the material is quite fragile, in light of which it is better to wash such cocotte makers by hand.
• Silicone resistant to any type of exposure, it is not afraid of chemical compounds and high temperatures. This allows you to wash such dishes in any convenient way.

A review of the liquid crystal polymer coconut is waiting for you in the video below.