When buying dishes for the kitchen, every housewife hopes that she will be useful for many years. Bright and shiny appearance new clothes are pleasing to the eye, so the first use of a new enamel pot or pan causes only positive emotions and the desire to cook as much as possible delicious meals. And in order for the dishes with an enamel coating to retain their properties and flawless appearance, you must follow the tips for its proper operation and care.

Advantages and disadvantages of enamelware

Enamel coated cookware is found in every kitchen. Pots of various shapes and sizes are most widely used, but enameled pans, basins, bowls and mugs are also widely used in everyday life. Such products are made of metals (cast iron, steel or various alloys), on which several layers of enamel are applied on top. The coating protects the metal from corrosion and has either a monotonous color or various decorative patterns and patterns.

Advantages of enamelware:

1. Environmental Safety. Protective enamel does not react with acids and other chemically active food components, so cooked dishes can be stored in such dishes for quite a long time without destroying its coating. In addition, the enamel does not actually smell and does not absorb the aromas of products.
2. Versatility. Enamelware is suitable for cooking all types of food, including first, meat, fish and vegetable dishes, as well as compotes and kissels.
3. Ease of use. The smooth surface of the products covered with enamel is easy to clean with a soft sponge or cloth.
4. Appearance. The enameled coating has various shades and colors, on top of which heat-resistant images can be applied.
5. Price. The price of these products is usually lower than for dishes made from other materials.

Disadvantages of enamelware:

1. Sensitivity to mechanical stress. Strong impacts, metal scrapers and abrasive substances can destroy the coating. In this case, the harm of enamelware to a person can be very significant and it can no longer be used for cooking.
2. Thermal sensitivity. Sudden changes in temperature destroy the enamel, causing cracks and chips to appear on it.
3. Burning food. This type of cookware does not have a non-stick coating, so dairy products and thick foods can stick to its inner walls when heated strongly.

The main criterion for choosing enameled products is the quality of their coating. Even when buying products from a well-known factory that has good reviews, you should carefully study its appearance. Depending on the specifications production, metal utensils are either dipped in enamel or applied by spraying.

In the first case, the coating layer will be thicker, but the resistance to shock and overheating will be lower. In the second case, the enamel is thinner and has a smoother surface, but it is less resistant to abrasion.

When choosing a new pot or pan, you should carefully examine the enamel coating both on the inside and on the outside of the product. Enamel should be smooth to the touch and have a flat surface. The presence of scratches, roughness and stains is unacceptable, as this can lead to the destruction of the coating during operation. Chips on the inner surface represent increased danger, since food cooked in such dishes can cause significant harm to human health.

Some types of enamelware, such as pots, ladles and teapots, may have a metal rim on top that does not have a layer of enamel on it. When purchasing a product, you should carefully inspect this area for signs of rust. Signs of incipient corrosion indicate a violation of the production process or improper storage of products, so it is better to refuse to buy such dishes.

Buying a new quality product is not always a guarantee of its long-term operation in the future. To maintain an attractive appearance and durability of the coating will help recommendations for the use of enamelware:

• New cookware must be tempered before first use. To do this, water is poured into it with the addition of salt (two tablespoons per liter of water) and brought to a boil, after which the water is cooled and drained.
• Enamel is not recommended to be exposed to strong temperature changes, therefore it is impossible to pour into a heated pan cold water, and vice versa.
• Enamelware with liquid should not be left in the cold. During crystallization, water expands and destroys the enamel.
• When cooking, do not tap the edge of the pot with a spoon.
• enamelware large capacity It is not recommended to put on a small burner.
• It is better not to use pots with enamel coating for boiling milk and making thick cereals.

The service life of enamelware depends on the correct and careful care of it. In case of pollution, you can deal with them in one of the following ways:

• If during the cooking process the food burned and remained at the bottom of the pan, then metal products should not be used to clean it. Stubborn dirt can be removed by flooding it for one hour cold water with the addition of a few teaspoons of soda.
• To remove stubborn dirt on the inside of the dish, boil water in it with the addition of citric acid or 9% vinegar.
• To restore the color of the darkened enamel, water with the addition of a few drops of dishwashing detergent will help. The liquid is brought to a boil, then drained and rinsed dishes hot water.

Proper care of enamelware

Proper care of enamelware

♨ The service life of enamelware will be significantly extended and it will become stronger if, before the first use, pour water into it to the brim, bring to a boil, remove from heat and, without pouring out the water, let it cool. This will harden the enamel.

♨ You can wash enameled dishes like this: pour fine salt on a soft damp cloth, wipe the dishes, and then rinse them with warm water.

♨ The dishes in which rice was cooked were dough, raw eggs, milk, fish dishes, jam, it is easier to wash if you first stand with cold water. And rinse the dishes from under the fish, sauerkraut with hot water and vinegar.

♨ You can remove rice drips from enameled dishes with a swab dipped in vinegar.

♨ Pour a handful of salt into a pan with burnt remains of various foods for several hours, cover with water and boil. The bottom is easy to clean.

♨ If milk is burnt in an enamel pan, pour water into it, put 1-2 tbsp. tablespoons of baking soda and boil for 2-3 minutes. Then the burnt residues will easily lag behind the bottom and walls.

♨ Gray deposits on enamelware can be avoided by washing them every day with warm water.

♨ Darkened enamelware from long-term use can be bleached with persalt. In a saucepan filled with hot water, put 1 tablet (or 1 teaspoon of powder) of persalt and boil for about an hour, then rinse thoroughly with water.

♨ You can get rid of a thin layer of scale from the walls of enamelware if you boil water in it for 2 hours with the addition of vinegar (5 tablespoons per 1 liter of water). And if you add a solution of vinegar essence (1 part of the essence to 5-6 parts of water) to the kettle and heat it to 60-70 ° C, then it will take 20-30 minutes to remove the scale.

♨ Nagar in enameled dishes can be easily washed off with a solution of baking soda. Precipitation in enameled dishes can be easily removed if you hold a solution of salt, vinegar and water in the dish.

♨ Rust from enamelware can be removed”; cotton swab dipped in vinegar or coffee grounds.

♨ Rust from enamelware is also removed with hydrogen peroxide with the addition of 10% ammonia.

♨ Do not forget that enamel can crack or chip off with a sharp change in temperature or impact - such dishes are unsuitable for storing food.

♨ Enamelware damaged with inside, should not be used for cooking, as damaged enamel continues to crumble at the slightest blow, the touch of a spoon and with strong heating. Pieces of enamel can enter the human body.

♨ The bottom of enamelware is damaged by a sudden change in temperature. That is why a hot pot should not be placed on a cold and wet rack or an empty cold pot should not be placed on a strong fire.

♨ If the food burns, it must be transferred to another dish, but cold water should not be immediately poured into a hot pan.

♨ Washed enameled dishes should not be dried on a hot stove, and cold water or fat should not be poured into very hot dishes.

♨ Enamel deteriorates if a large saucepan is placed on a small electric stove that heats only part of its bottom.

♨ Enamel deteriorates when fried in a dish whose bottom is only partially covered with fat.

♨ Enamel thins and deteriorates from acids and alkalis. Therefore, vinegar cannot be kept in enameled dishes for a long time.

Enamelware is the most hygienic, resistant to various organic acids, salts, alkalis. It is easy to clean, you can not only cook in it, but also keep food for a long time. However, we do not recommend cooking second courses in such dishes, especially porridge: they often burn and spoil the enamel.

Therefore, for the preparation of first and third courses, use pots with thin walls, and for cereals, stewing, frying - pots with thick walls, cast iron, goose pots, pans made of cast iron with an enamel coating.

♨ The service life of enamelware will be significantly extended and it will become stronger if, before the first use, pour water into it to the brim, bring to a boil, remove from heat and, without pouring out the water, let it cool. This will harden the enamel.

♨ You can wash enameled dishes like this: pour fine salt on a soft damp cloth, wipe the dishes, and then rinse them with warm water.

♨ The dishes in which rice was cooked were dough, raw eggs, milk, fish dishes, jam, it is easier to wash if you first stand with cold water. And rinse the dishes from under the fish, sauerkraut with hot water and vinegar.

♨ You can remove rice drips from enameled dishes with a swab dipped in vinegar.

♨ Pour a handful of salt into a pan with burnt remains of various foods for several hours, cover with water and boil. The bottom is easy to clean.

♨ If milk is burnt in an enamel pan, pour water into it, put 1-2 tbsp. tablespoons of baking soda and boil for 2-3 minutes. Then the burnt residues will easily lag behind the bottom and walls.

♨ Gray deposits on enamelware can be avoided by washing them every day with warm water.

♨ Darkened enamelware from long-term use can be bleached with persalt. In a saucepan filled with hot water, put 1 tablet (or 1 teaspoon of powder) of persalt and boil for about an hour, then rinse thoroughly with water.

♨ You can get rid of a thin layer of scale from the walls of enamelware if you boil water in it for 2 hours with the addition of vinegar (5 tablespoons per 1 liter of water). And if you add a solution of vinegar essence (1 part of the essence to 5-6 parts of water) to the kettle and heat it to 60-70 ° C, then it will take 20-30 minutes to remove the scale.

♨ Nagar in enameled dishes can be easily washed off with a solution of baking soda. Precipitation in enameled dishes can be easily removed if you hold a solution of salt, vinegar and water in the dish.

♨ Rust from enamelware can be removed”; cotton swab dipped in vinegar or coffee grounds.

♨ Rust from enamelware is also removed with hydrogen peroxide with the addition of 10% ammonia.

♨ Do not forget that enamel can crack or chip off with a sharp change in temperature or impact - such dishes are unsuitable for storing food.

♨ Enameled utensils damaged on the inside should not be used for cooking, as damaged enamel continues to crumble at the slightest blow, touching a spoon and with strong heat. Pieces of enamel can enter the human body.

♨ The bottom of enamelware is damaged by a sudden change in temperature. That is why a hot pot should not be placed on a cold and wet rack or an empty cold pot should not be placed on a strong fire.

♨ If the food burns, it must be transferred to another dish, but cold water should not be immediately poured into a hot pan.

♨ Washed enameled dishes should not be dried on a hot stove, and cold water or fat should not be poured into very hot dishes.

♨ Enamel deteriorates if a large saucepan is placed on a small electric stove that heats only part of its bottom.

♨ Enamel deteriorates when fried in a dish whose bottom is only partially covered with fat.

♨ Enamel thins and deteriorates from acids and alkalis. Therefore, vinegar cannot be kept in enameled dishes for a long time.

Enamelware is safe, beautiful, affordable, easy to care for - that's why it enjoys well-deserved love from many housewives. However, in order for enamelware to serve for a long time, it is necessary to properly for her look after.

Rules for the use of enamelware.

We strengthen the enamel. To do this, before the first use, pour water into the product, add salt (2 tablespoons of salt per 1 liter of water) and bring to a boil. Then remove from heat and allow the pan to cool, after which it is necessary to drain the water.

H it is impossible to drop enameled products, including tapping a saucepan with a spoon - as this leads to the formation of chips and microcracks.

The production technology of enamelware is that finished products made of cast iron or metal are covered with one or more layers of vitreous enamel. Enamel is an inert material and serves to protect the metal from corrosion. However, the enamel is very fragile and is afraid of blows.

It is strictly forbidden to use enameled dishes with chips.

Enamel is very sensitive to temperature changes - it is not recommended to pour cold water into a heated product, as this reduces its service life and leads to cracks in the enamel.

Enameled products with water should not be left in the cold and in the freezer. Since the freezing process is accompanied by the expansion of frozen water, this can lead to the destruction of the enamel.

We must not forget the empty enamel pan on the stove. Overheating leads to the destruction of enamel. It is not recommended to use such utensils.

Enamelware has a rather low thermal conductivity, so it is not suitable:

for boiling milk, cooking milk porridge - they will burn to the bottom of the product. However, if you still need to boil milk, pour cold water over the enameled saucepan first.

Enamelware is great for:

for making homemade soups and borsch, compotes and jelly;

For food storage.

When buying enamelware, pay attention to:

The color of the enamel inside the enamelware should be greyish blue, white or black. There is an opinion that in order to receive another colors in production, compounds harmful to humans such as manganese, cadmium are used.

Carefully inspect the enamel - there should not be any spots on it, because they indicate a poor quality of the coating.

How to care for enamelware.

When purchasing a pot, bowl or ladle, we want these items not only to serve for a long time, but also to always please the eye with pristine purity. Most dishes can be cooked in enameled dishes - first courses (soup, fish soup, broth, borscht, pickle, etc.), compotes, cereals, pasta, vegetables and kissels. Kitchenware with an enamel coating is elegant, easy to use, looks good and is quite easy to clean from various contaminants, the main thing is to know the basic rules for its operation.

1. sharp drop temperature regime can lead to cracking of the enamel, therefore it is strictly forbidden to put empty dishes on a fire or hot stove. It is also undesirable to rearrange a hot pan from the stove immediately to a wet or cold stand, but you need to give it time to cool naturally. Well, never pour ice water into heated enameled dishes.
2. To remove burnt food residue, transfer the food to another container, let the pan cool, pour warm water with one or two tablespoons of baking soda or cleaning powder into it, and set it aside for several hours to soften the coating. Then boil this composition in a saucepan for 5 minutes and wash with detergent and a soft sponge.
3. Fine salt, such as Extra, is a proven abrasive for enamelled objects.
4. A strong saline solution helps in cleaning the burnt bottom of the pan. Leave water with a few tablespoons of salt in a saucepan overnight (there should be little water so that it only covers the bottom), and in the morning boil this solution for 5-10 minutes and calmly clean off plaque with powder, salt or soda.
5. A solution of soda ash (washing) cleans enameled objects well: 25 grams of the product per liter of hot water. Wash the dishes in the solution, rinse under running water and wipe dry.
6. Never use a rough metal brush or brush to clean enameled items, as the metal damages the enamel, after which the dishes are not subject to further use.
7. Heavily soiled dishes are washed with a soap solution, soda or a special detergent.
8. Darkened enamel is bleached with a solution of ordinary bleach. Take a boiled water or a larger saucepan, pour into it hot water, add half a glass of whiteness or persalt, place the object to be cleaned in the liquid and boil over low heat for at least an hour. After rinsing under running water, your enamel will shine again.
9. Table vinegar (9%) will help get rid of rusty stains on enamel and stains.
10. A decoction of the peel of apples or pears helps to brighten the dishes. You only need to boil the cleanings filled with water in a saucepan.

Here are some simple recommendations. Naturally, we would like to always have clean and shining pots, but no one is immune from everyday mistakes with porridge forgotten on the stove or runaway milk. So take advantage of the proven advice of our grandmothers to care for enameled dishes and enjoy the cleanliness and order in the kitchen!