Overview of manufacturers, selection and use of enamel saucepans

The hostesses hope that the kitchen utensils will serve them for many years, therefore they are responsible in their choice. Enameled pans combine functionality and decorative. They are in demand and tested not by one generation of hostesses. The ware will serve for many years if it is correct to choose it and to observe rules when using.

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

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

Cookware with enamel coating reveals its negative sides only with prolonged regular use.

1. The enamel is fragile, easily damaged by shock or contact with abrasives, metal wool. 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 the functionality.
3. When used on a gas stove, smoke may appear on the bottom and side walls as a result of contact with a powerful flame.
4. Thin walls of the pan warm quickly, but unevenly. In case of inattention, the products may stick or even burn, which will negatively affect the taste of the dish.

The largest pot of 9 liters, and the smallest - 1.5 liters. Buyers choose the dishes, based on their needs, which explains the wide variation. Enameled pans are sold in sets of several items of different sizes.

The appearance of enameled pans is quite diverse. Primary color can be either classic white, black, or more vivid: red, orange, yellow, green. Utensils with a variety of patterns of natural and urban themes are very popular.

Enamelware has been popular for many decades. Young housewives often try to compare such products with stainless steel uncoated counterparts. Pans of both materials are not affected by rust and are suitable for use in a dishwasher. When cooking in stainless steel does not appear burned, which is especially important when stewing and baking. In the enamelware can make any dishes without fear.

Housewives love to store 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, during long-term storage, food changes its taste. The enameled 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 hobs. Stainless steel at the same time should have a multilayer bottom. Enameled pans are equipped with ferrimagnetic discs or 3-ply bottom.

In Russia, many companies produce high-quality enameled utensils.

1. Enamel LLC. Cookware has been manufactured at the Magnitogorsk plant since the late 50s. The pots are safe and of high quality and have an attractive design. Such Russian-made dishes belong to the budget category of goods and fully maintains a balance between price and quality.
2. OOO "Stalemal" sells its products also under the brand Vitross. A variety of colors and sizes, interesting sets in combination with the original forms make products popular among buyers.

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

• Omelia. Belarusian pans with enameled coating are made using the latest technology. It is noteworthy that the covers fit snugly to the rims of the product. Such a nuance allows you to speed up the preparation of food.

• 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 a special glass enamel. In its composition there is icing sugar, which is very unusual. Pans with a thick bottom allow you to cook food without fear that it will burn.

• Thermosol. Finnish-made products are quite popular and have a lot of 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 is not inferior to competitors. In the manufacture of using thick steel, so the pans are heated longer, but more evenly. As a result, the food does not stick to the walls and bottom.

Enameled pans or sets serve for many years if they are really high-quality. It is easy to choose such a product, paying attention to a number of parameters.

1. Enamel. The layer must be complete and uniform. The smoothness and luster of enamel speak about quality, but the presence of the slightest chipping, stains and scratches should be alarming.
2. Enamel thickness. This parameter directly depends on the technology with 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 a product into the enamel layer, it turns out to be more dense and thick. If there is too much coverage, it may simply fall off as a result of a blow or fall.
3. The bezel. Special detail in the pans with enamel. If the bezel 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 completely covered with enamel.

It should be noted that in the manufacture of enameled pans using metal, which does not have very strict requirements. This is due to the fact that there is a coating layer that prevents the contact of steel with food.

Housewives use enameled pans for cooking first and second courses, stewed fruit, and preserves. In dishes you can stew, cook and even bake.The enamel saucepan is not suitable for making milk porridges: they burn due to uneven heating.

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

Enameled pan will last a long time, if properly used.

1. You can not drop the pot and knock on the walls, bottom with a metal spoon. As a result, microcracks are formed, which will eventually turn into chips. Enamel covers the finished pan and serves to protect the metal from corrosion, but it is fragile, which needs to 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. It is not necessary to pour cold water into the pan, which was just removed from the stove. Such negligence will lead to the destruction of enamel coating.
4. Do not leave dishes with liquid in the cold, in the freezer. When freezing, the water expands and damages the protective coating.
5. In no case should an empty enameled pan be left on the stove. When overheating, the fragility of enamel increases, chips are formed. After such a case is not allowed to use the dishes for cooking.
6. You should not put a large product on a smaller burner, and if you need to do this, use a flame divider. The low thermal conductivity of enamel plays a key role in this case. The pan simply does not get warm in places that are distant from the heat source.
7. Do not cook milk porridge and boil milk in such dishes. If this still needs to be done, then pre-dab the pot with chilled water.
8. If the food in the dishes burned, do not try to remove it with metal wool. To cleanse, pour some cold water into a saucepan, add a couple of teaspoons of salt and soda and leave it alone for 1-1.5 hours. After that, rinse with water with ordinary detergent and a soft sponge. You can also boil water with vinegar or skins of green apples in a saucepan.
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 a large amount of hot running water.
10. Enameled pan can be put in the oven, but the temperature should not exceed 95-150 ° C. The impact of heat in this case does not harm the protective layer.

See how to clean the enamel pot in the next video.