Posts tagged 'Brasatura'

Pentole Agnelli's cocottes are made with the best cast iron in the world. Enamelled cast iron is a carbon-rich iron alloy coated with an enamel composed primarily of glass.

This superior quality enamel allows for better resistance to thermal shock and scratches, and also makes cleaning easier.

It has the ideal properties for braising, roasting and caramelising.

Preferred by both amateurs and the greatest chefs, this enamel offers non-stick properties, so there is no need to grease the first time you use it.

Simplified cleaning and ease of use.

Cast iron is one of the materials that retains heat better, spreads it slowly and distributes it in a perfectly homogeneous way, whatever the hob or oven up to the table. Furthermore, the uniform distribution of heat prevents food from sticking and burning and slow cooking at low temperatures intensifies the taste. Enamelled cast iron also retains the cold just as well, making it suitable for storing food in the refrigerator.

The heavy lid recovers humidity and preserves the aromas inside the cocotte to give more flavor to the dishes.

First chapter of " Choosing the right pot ". Today we talk about aluminum pans.

Aluminum pots are suitable for any type of cooking in which the heat is transmitted to the food directly in contact with the walls of the container ( brazing, roasting, oven cooking ), and are ideal for slow cooking over moderate heat, it happens that they are often also used for sauté cooking.

The aluminum pans are in fact characterized by excellent thermal conductivity, by a great convenience guaranteed by an exceptional quality / price ratio.

They allow considerable energy savings in the use of the hob and are very quick to wash. If the pan is of adequate thickness, it has excellent resistance to impact, abrasion, thermal shock and corrosion . It also needs no maintenance.

They are very light thanks to their low specific weight, which should not be underestimated for those who handle cooking tools for a long time as happens in the professional field.

They are particularly suitable for induction cooking if a ferritic steel disc is applied to the bottom.

On the other hand, they are not suitable for storing already cooked foods, especially if they are acidic or salty.

Some useful advice:

• Make sure the container is 99.5% pure aluminum.
• Avoid placing the empty container on the fire, i.e. without any food or liquid inside.