The material that the container is made of some properties of baking, cooking each material has its own characteristics and their care and cleaning, l '.
copper pots, food is not good for some specialized applications. The best tools for applications in bare copper bowls to fit egg white, delicate sauces, sweets and sugary foods, French sulfuric acid, or base, such as jellies and jams. ToNever clean with steel wool, wash with very mild. Copper Cookware requires some attention, if it starts to become dark glossy, which means it must be polished. Use a cream that copper polishing environment. Flour and salt and lemon juice mixed with vinegar is a traditional polish, but more of a chance that could scratch the bowl with a good commercial pasta polishing of copper. A small amount of copper transferredin the food industry, which helps the egg to rise too much, and in fact may have positive effects on health.
On the other hand, consider cast iron cookware. Cast iron is the metal faster heating, a large meat cold or too hot. Production produces beautiful burning and blackening, and lovers. Unfortunately, the material is so dark you can not see the color of the fans to test how well cooked. In addition, the ardent lover of production, and the darkness of the foodproduces essentially a process of combustion, soot and other toxic carcinogens. In addition, the season is needed iron. Le Creuset enameled cast iron makes it solves this problem. However, your cookware is very heavy. To clean cast iron while still hot from the kitchen, a little 'oil and salt, then wipe with a paper towel to use salt as an abrasive and the work of fat in the micro-cracks. Dump the salt and then clean and store. It 's true that interact with acidic foodscast iron, not pickled lemons in it, but the tomato acid.
Ensure quick treatment of the material selected for kitchen utensils with them, to improve the quality and speed of cooking and preparing food and care for your cookware.
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