Home food should be tasty, but it should not be dangerous.Not the least role in the security of home cooking are the properties of dishes.From this point of view, the entire tableware is classified by its engagement with the food.
good dishes must be made of an inert material that does not react chemically with food.The products have different chemical properties, so it is advisable to choose the dishes for each meal individually.
example, tomatoes - product comprising acid.It is better to refrain from cooking utensils made of aluminum.The acid reacts with the aluminum surface, as a result appear harmful substances.
For the same reason impractical to cook in a pot with a bare aluminum surfaces dishes with vinegar or mayonnaise.Of course, to get food dangerous amounts of aluminum, an aluminum pan put out a couple of eggplant with tomatoes, is unlikely to succeed, but it is better not to risk it.At the same time, cook the eggs in an aluminum pan is quite safe.
all popular dishes, often aluminum with non-stick coating.Polytetrafluoroethylene coated on the inner surface of such utensils - safe thermostable material which is inert to both acids and alkalis.
Warming reasonable does not impair the properties and safety of the non-stick coating.What are the reasonable limits?Leaving an empty pan over an open fire unattended, careless hostess certainly will bring it down, not only the polytetrafluoroethylene coating and aluminum substrate.
However, under normal controlled cooking pan heat up above 260 degrees, which is designed coating is unlikely.For example, when heated above 220 degrees any oil burns, smokes and "spitting".Optimum temperature for cooking meat dishes - 100-150 degrees, roast potatoes - 180. Agree, no hostess will regale his family deliberately burnt dinner.
Slight Break through the surface of the non-stick coating, such as scratches caused when cleaning do not affect the safety of the dishes, but also worsen its consumer properties.
there are exceptions.Cooked in a pot with steamed vegetables scratched coating better than they immediately remove from it.When storing the finished dishes to the dish in which they are produced, significantly increasing the contact time with the uncoated portion of the product of aluminum, which is unacceptable to the acidic environment.
quite another matter - enamelware.Durable enamel is designed to prevent contact of the products with a metal base, steel or cast iron.Use an enamel bowl with the enamel layer can not be broken.
open cast iron cookware in Russia is prohibited for safety reasons.Enamelled cast iron cookware does not allow contact with the cast iron products and has excellent properties.However, enamel - its most delicate and unreliable component.
choosing a bowl, carefully inspect the edge.Smooth, smooth, uniformly dyed edge without chipping and bare spots - a certificate of quality.On the inner surface of the light there should be no black spots and stains.Behind them are hidden defects surface treatment.Note the strength of the handles.Iron - the material is heavy, the handle must be reliable.
Cheers!
Articles Source: shkolazhizni.ru
