Enamel pans are excellent for frying. They heat up quickly, retain heat very well, and distribute it evenly. In addition, enameled pans are suitable for all hob types, including induction cooktops.
Since enameled cookware works very efficiently with heat, medium temperatures can be sufficient for good frying results. However, to achieve optimal frying results, some tips should be followed.
Start with moderate temperature
Enameled pans reach high temperatures faster than many coated pans. Therefore, it is recommended not to heat the pan immediately to the highest setting.
It's best to proceed step by step:
- Preheat the pan over low to medium heat.
- Gradually increase the temperature.
- Adjust the heat as needed.
For example: On a hob with 9 power levels, a setting between level 5 and 6 is often sufficient.
Never heat an enamel pan empty
Enameled cast iron pans and pots should not be heated empty. Always add some fat or food to the pan before it is left on high heat for an extended period.
Also, make sure the hob matches the pan's diameter. If the hob is too small, the heat will be distributed unevenly.
Properly heat fat
Spread some fat or oil evenly in the pan and let it heat up slowly.
The right temperature is reached when the fat:
- becomes slightly liquid
- spreads evenly in the pan
Now the food can be added to the pan.
Tip:
To prevent food from sticking, the following should be ensured:
- the fat should be hot enough
- the food should be as dry as possible
It is also recommended to turn meat not with a fork, but with tongs or a spatula. This way, less meat juice escapes and sticking is reduced.
If a lot of steam forms during frying, it can help to reduce the heat slightly.
Note for induction hobs
With induction hobs, the boost function should preferably not be used with enamel cookware. The very fast and intense heat development can unnecessarily stress the cookware.
Preparation before first use
Before first use, the following should be done:
- Protective films or stickers should be removed.
- Any adhesive residues should be removed with a little cooking oil.
To remove any production residues, the pan can be briefly rinsed with hot water and a little vinegar. Afterward, clean thoroughly with water and dry well.
Cleaning enameled cookware
Cleaning enamel pans is easy if a few points are observed.
1. Allow cookware to cool
First, let the pan cool down completely. If very hot enamelware is rinsed directly with cold water, material stresses can occur.
2. Soak
Fill the pan with lukewarm water and a little mild dish soap and let this mixture sit for about 15-20 minutes. This will dissolve many residues on their own.
3. Loosen dirt
If there are still residues, these can be removed with a soft sponge or brush.
4. Rinse
Then rinse the pan with clear water to remove all dissolved residues.
5. Dry
Then dry the cookware thoroughly with a cloth.
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