The Hermès of the pot---Enamel cast iron pot

For the young people who like to cook now, what they are pursuing is not only the color of the food, but also taking pictures of the food then upload them to the Instagram or inviting friends to have lunch/dinner at home. At this time, you carry a gorgeous and practical enamel cast iron pot, it is called the Hermès of the pots, which will definitely make you more stylish.

Why cast iron pot?

Heat evenly - a good cast iron process allows the pot to be heated evenly. Even heating means that the ingredients taste the same. It will not happen that this beef is too tough and that piece is not cooked.

Good sealing - good sealing of the lid allows water to circulate in the pot without additional water.

Long holding time - long holding time is achieved by the thickness of the pot wall, which means that the cast iron pot is very heavy, and 2 or 3 kg is also common one. When a cast iron pot is used for stewing, it can be turned to a low heat to simmer when the pot is heated to a certain degree; the pot can also be kept warm and can be directly served on the table after the fire is turned off.

Good looking - since you want to serve the pot on the table, the pot must be looking nice! As you see, the enamel coated cast iron pot is very lovely.

Why enamel?

Enamel coating is not only for good-looking, but also anti-rust, non sticky, easy to clean and no taste left.

Rust prevention - the principle of rust prevention is to separate cast iron from air, and the hardness of inner enamel is very high, which is not easy to fall off, so it can be anti-rust for long time.

Non stick - enamel layer can also be non sticky at high temperature. Because the inner wall is smooth, the adhesion of food coking and carbonization layer is decreased a lot.

Easy to clean - although the operation is not appropriate, large carbides will stick to the bottom, but basically it can be removed with water. When cleaning the enamel layer, you only need warm water and cleaning cloth to clean it.

No taste left - the enamel surface is very smooth. Compared with the cast iron pot without enamel coating, it is not easy to leave the taste on it.

How to buy enamel cast iron pot?

When buying a pot, you can start with the pot type, and then consider the inner wall and volume.

There are many types of enameled cast iron cookware: frying pan, grill pan, stewing pot, etc.; the inner wall is also divided into black and white enamel. The inner wall of white enamel is very good-looking, it is mostly used in stew pots; the inner wall of black enamel is durable, it is mostly used in frying pan and grill pan. Enamel cast iron pot volume is not the same, for example, 2 qt stew pot is suitable for 2-3 people to eat. According to the actual needs to choose enamel cast iron pot.

Enamel cast iron casserole

The Dutch oven (Enameled cast iron Dutch oven), also known as French oven in China, it is a very traditional soup pot. It is very easy to make broth and stew. If you often cook soup, choose a deep pot, which can make the soup full of ingredients; if you want to stew, you can buy a shallow one, which is convenient for frying ingredients, and you don't need to use a frying pan.

Tagine pot

The shape of the tagine is quite special, and it is stylish when served on the table. Tagine pot sealing is particularly good, generally used to do stew, is also a kind of stew pot, no water or a small amount of water can be stewed out of a pot of strong flavor stew.  Shijiazhuang Zhengzhong Technology Co., Ltd could manufacture this type of enameled cast iron tagine pot, please visit our website www.centercookware.com

Enamel cast iron grill pan

Enameled cast iron grill pan is suitable for frying steak and mutton chops, but it is unnecessary to fry salmon. When frying steak, the pan is fully preheated, and the instant high temperature can make the outside of the steak fried quickly and lock the internal juice. The bottom of the pot could be make as smooth or striped. Enamel iron frying pan with smooth bottom is suitable for frying small pieces of meat or eggs. The pot with the striped is suitable for frying steak. There is a gap between the steak and the pan, which makes it easier to turn over. The fried steak has beautiful patterns.

Enamel cast iron frying pan/skillet

Enameled cast iron skillet is suitable for difficult cooked meat dishes. For example, when we make beef with pleurotus eryngium, it can make the beef evenly heated, and will not happen that when the bottom is burned and inside is not cooked. Please remember to use the silicon removal handle sleeve or insulation gloves to prevent scalding.