How to season cast iron? Should you choose white or black pot? Which brand should you buy? How to clean it? Explain it with scientific facts!! Facebook: / hithisisachi Instagram: / hithisisachi
Crystal LC is originally used for braising/ roasting meat in the oven in the western cuisine. Somehow it got popular in Asia because of the look and we Asian rarely use it in the oven so it kind of lost the point of getting a LC. Neoflam can’t replace LC entirely because you can’t put Neoflam in the oven for hours. And if you cook mostly Asian cuisine, it’s still worth to get a cast iron pot from Staub, it’s much thicker and heavier than LC, esp the lid, it’s super heavy and seal in all moisture. It’s perfect to cook stews or soups, there’s no water loss and no need to worry about food burning at the bottom. And your kitchen won’t be full of steam.
@yannie10122 жыл бұрын
That's an interesting thought, I'm considering getting a neoflam in place of a cast iron enamel due to the weight.. I guess I wouldn't really be putting a pot in the oven for long periods to cook a casserole and I'd mostly braise and stew in a thermal insulating pot instead but it'll still be nice to have the flexibility to do it! 😗 I think the Dutch ovens are also popular for bread baking too!
@laraw8402 жыл бұрын
I have been contemplating on buying a LC pot for quite some time because it's been so popular. So glad that I found this video and your comment. Actually I have been using Amway's stainless steel pots my mom gave me for many many years (they are made with premium graded surgical stainless steel ) and with them, I am able to make vegetables and/or stews (onions, carrots, potatoes and chicken stew for example) very very juicy without adding a single drop of water. I'm actually quite happy with them. But you know how it is.... I keep wondering if cast iron makes even better stews. Can I pick your brain on the difference between stainless steel pots and cast iron pots such as Staub or Lodge ? Do they have the same capability to steal in moisture? Thanks a lot.
其實「琺瑯」跟掛在陶瓷表面的釉藥很像,當然,差別在於琺瑯只是掛在金屬上。在高溫下,釉藥和琺瑯都會形成玻璃質地的保護層,藉此就可以保護本體。 但是無論是陶瓷或琺瑯鍋,清洗的時候都還是要特別注意,絕對不可以用鋼刷或是菜瓜布刷的太用力,太高強度的「機械撞擊」還是會使得保護層剝落,所以一定要非常小心。 By the way, 我也是Neoflam的忠實粉絲,它們的鍋子很好用❤️
Daphne tsai LC 係cast iron 鐵鑊所以應該是沒有毒的. 它有一層 enamel 是玻璃的所以也很安全
@johnsonliu96124 жыл бұрын
Good try. Four mistakes maybe corrected in the next version. These are pointed out, so that readers are not misguided: 1) After a cast iron cookware was "seasoned" properly, a hardened oil layer will be developed and the coating will isolate the cookware from the food, and no iron ions will be released to food. 2) If you know how to use cast iron cookware to cook properly, your cast iron cookware should not "smoke" during cooking. 3) Ceramic coating on Le Creuset is not enamel. Ms Achi simply assumed that the two terms were translated from English to Chinese to wrong terms, or maybe that was what her teacher misguided her when she was younger. 4) Cast iron cookware is not intended to cook fast. If your recipes require cookware with high heat transmission or sensitive temperature control, copper cookware (with thin stainless steel inside, like Mauviel) is better choice.
@@johnnychang1779 well, when you buy a cookware, please check the bottom of the cookware, make sure it is induction compatible based. Normally the selling price is higher than non induction cookware. I have all induction cookwares made from stainless steel, claypot, ceramic...😁