March 12, 2008
Enamel Cookware: An Extra Layer of, or Just Icing on the Cake?
Enamel is the protective covering of our teeth. It provides them with an extra layer against plaque and bacteria and gives our teeth their spit-shine appearance. And while enamel is an integral part of our teeth, we are yet to discover if enamel in cookware is. We will now look at the differences and similarities between enamel and cast iron cookware.
Manufacturing
Enamel cookware is just cast iron topped with a layer of enamel. We can use enamel cookware faster because we don’t need to season it. Rusting is prevented by the layer of enamel. In cast iron, as long as you have the layer of fat stuck to the metal, then it’s virtually rustproof.
Seasoning
I’m not talking about the preparation where you put pepper, garlic, chopped onions, laurel leaves on the marinade. Seasoning of the cast iron cookware involves removal of its wax cover and then spreading of fatty substances like lard or vegetable oil and then applying heat. This will make the fat stick to the alloy, so that the surface will not eat at the outer part of whatever it is you’re frying. Seasoning can also be used for old pans even those with the enamel coating already removed, exposing […]
Full Article At: KnowHow-Now.com Articles
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