It all started with the Rolls Royce of pots, All-Clad.Today is a brand aspiracyjną.It’s expensive, but if well take care of her, it will last a lifetime.Generally considered the best American cookware is used by chefs around the world, and is the first company producing tableware of the bonding metals.
Its inventor, John Ulam, was an outstanding metalurgiem in the middle of the century Pennsylvania and had the company that produced the associated metals for different purposes besides cooking. The US government has even entrusted his company, Cladowi Metalsowi to do halftones, coins with half dollars, and with conversion of silver set of the metal layer we see in modern coins.
Of his most commercially successful invention, Ulam writes in his patent : “we have Discovered a method of coating metals which overcomes the difficulties associated with known practices and to enforce strict control over the physical properties of the metal in the final composite platerach. metal and at the same time to control and ensure a strong connection between different metals, creating dressed in the body. “In other words, found a way to assemble stainless steel and aluminium together to use the best properties of each of the metals.
The next stroke of genius from a man who had many ulama, it is understood that the properties of the combined metals can revolutionize kitchenware: copper and aluminum react with food, so that may change the way they taste food, and very good thermal conductivity. Stainless steel does not react with food products, but does not conduct heat as effectively. Of aluminum or copper placed between two layers of stainless you have a pan that conducts heat without a chemical reaction on the food.
So ulama founded a new company in 1967, All-Clad, producing high quality dishes for cooking gourmet with a metal multilayer. Originally ulama praising it on the show, Hawking his cookware for professional chefs and restaurants. Then, one fateful day in 1973, the merchant Bloomingdale and was at one of these fairs, and chose a brand for a Department high-end appliances .
Guidance on the proper pots and pans for You
It’s a difficult decision when you are talking about draining pile the cakes on a set of pots and pans. It’s personal. If you cook a lot, even intimate decision – one which will probably have long to live.Therefore, it is very important that you understand the difference between the various options of kitchen utensils and their impact on food.
If you read carefully, you already know that stainless steel is a poor conductor of heat itself. Will not provide a constant heat distribution.Of course, that’s why the best option is metal spajany using steel inside and outside, as well as aluminum or copper, are located between them. At least three layers provides the best distribution of heat without a chemical reaction with foods.
A real thoroughbred from the kitchen, copper cookware is wonderful, but part of the attraction of ware, of copper, of course, his great beauty.” But if you cook acidic foods – foods with grains, sugar, milk – they can get a metallic taste.
Aluminium conducts heat like a Champ.It is lightweight and inexpensive but, unfortunately, very reactive. If you are prepared only from aluminum,you run the risk of colorless pots and food and metallic taste. In addition, the metal is soft, so it is very easy nozzle. Anodized aluminum is harder and prefer in the vessels.
Nieprzywierające cookware is very inert , and the food slides from the pan. The surface will fade, and porysuje over time, regardless of how careful you are. And PTFE, the most common material nieprzywierający contains PFC, which scientists can cause liver damage, cancer, development problems, and probably early menopause.
We can’t ignore the cast in conversation about the materials kitchen, although the whole set of things would be at best cumbersome and very heavy. However, the home chef will have one or two of them hanging in the kitchen, regardless of what “set”. Cast iron is a relatively cheap, incredibly durable, and if, accordingly, experienced, not sticky. But, like her brothers of copper and aluminum, cast iron, reacts with acidic foods, although some companies handle it with enamel.
How to clean pots and pans stainless steel
Let’s face it here: we All want this kitchen in stainless steel. But only when it will Shine like new all over. Magical. Without the force. Without cleaning and scratches. We do not want to invest money without the guarantee that the expensive pans will Shine and glow on demand.
Here’s a little secret: not so hard to keep stainless steel looking good, as some would like you to think . You have to be careful.
Therefore, more industrial end of the spectrum uses cleaning products such as Bar Keeper’s Friend, which uses oxalic acid as a main component. (Sounds awful, but comes with a prosperous szczawu tree ). Just take a little powder with a little water, apply it in the pan, let it sit. Or you can use it as a cleaning agent, and with a sponge and a little elbow grease,scrub.
Natural features include water boiling in a saucepan or frying pan for about 20 minutes, add salt when water comes to a boil.Leave it for four hours.Then RUB.
Or use baking soda and vinegar, and even lemon juice that can be mixed with water and bring to a boil, if you like, and let the chemical reaction do the work for You.
Some say that boiling tomato juice will remove the particularly bad spots. But why think that other cheaper options?