How to cook with enameled cast iron？

• Posted by Vivien Dai November 22, 2022 Filed in Business #enameled cast iron saucepan  53 views
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  Sarchi enamelled cast iron cookware is a trusted tool for chefs and home cooks alike. Since 1925, our iconic cookware has been crafted by French artisans using the finest materials, combining the superior heat distribution and retention of cast iron with a coloured enamel finish that is more durable, versatile and easier to use and clean than pig iron. This way, you can enjoy the benefits of cooking with cast iron without having to maintain it.

   

  Our enamelled cast iron cookware can be used for all types of recipes and cooking techniques, from slow cooking, braising and searing to roasting, baking, frying and more. Read on for our expert tips on how to cook with enamelled cast iron to produce outstanding cooking results from the cooker to the oven to the dining table.

  Why cook with enamelled cast iron

  Cast iron is known for its excellent heat retention and distribution properties, which makes it a culinary favourite. It produces outstanding results by locking in flavour, keeping food moist and soft, and warming dishes from cooker to oven to table. But despite these culinary advantages, many people find cooking with raw cast iron a hassle, as you have to ensure that the pan is always well seasoned and carefully cleaned to ensure it doesn't rust.

   

  Sarchi is a company that finishes cast iron cookware with coloured enamel, making it more durable, more versatile, easier to use and easier to clean. This way, you can enjoy the benefits of cooking with cast iron without having to maintain it. This easy-to-clean vibrant enamel is non-reactive and non-porous, which means it won't absorb odours and flavours or add a metallic taste when you cook acidic foods such as tomatoes, wine, vinegar and citrus. It requires no seasoning, minimises adhesion and prevents darkening, staining, chipping and cracking - plus it won't rust and is dishwasher safe.

  We offer the widest range of enamelled cast iron cookware, in shapes, sizes and colours to suit every recipe and cooking technique. But whichever cookware you choose, Sarchi enamelled cast iron can be used on any hob, including ceramic, glass, electric, gas, halogen and induction hobs.

   

  Enameled cast iron cooking tips

  Bring food to room temperature - When food is brought to room temperature before cooking, it becomes more charred and cooks more evenly. This is especially true for thicker cuts of meat such as steaks, pork chops or bone-in poultry.

  (1) Pat food dry - Dry food will produce an even crust and taste best. Excess water on food causes liquid to evaporate and prevents burns. Simply blot all sides with paper towels.

  (2) Preheat the pan - for best results, the pan needs to be heated fully and evenly. This way, when the food is placed in the pan, it will stay hot and brown evenly over the entire surface. When using Sarchi enamelled cast iron, the pan needs to be preheated over a medium heat for about 5 minutes before adding the food. Just make sure that the pan is not left unattended during the preheating period. We do not recommend preheating an empty pan or pan for more than 5 minutes, as it may crack the enamel.

  (3) Lightly oil the pan - use an oil with a high smoke point, such as grapeseed or rapeseed oil. Use enough oil to lubricate the pan and heat it until it shimmers, but do not smoke.

  Reduce the heat - Our enamelled cast iron cookware has excellent heat distribution, so for most recipes you can use a medium-low heat when cooking. For searing or stir-frying, start over medium heat, but you may need to turn the heat down once you have placed the food in the pan.

  (4) Don't crowd together - make sure you leave about an inch of space between pieces of food, and if you have more food than will fit in the pan at one time, bake them in batches. If they are too close together, steam will start to build up, causing liquid to run underneath the meat and preventing charring.

  (5) Don't keep turning - add the food and allow the natural sugar to caramelise and turn brown without moving the food around in the pan. The food may stick to the pan at first, but will naturally loosen when it is ready to be turned. Turn and repeat on the other side.

  Deglaze the pan - you can use any liquid to deglaze, but broth, wine or juice will add extra depth. The liquid also removes all the little brown bits from the bottom of the pan, retaining the last bit of flavour. This is the start of a pan sauce, braising liquid or gravy.

  (7) Cover and cook - Sarchi enamelled cast iron pots and pans have lids designed to circulate steam to promote internal convection and return moisture to the food as it cooks. As they are cooker, oven and table compatible, you can finish cooking on the hob or put the pan or pans in the oven to finish slowly for a melt-in-your-mouth tender finish.

  Store in the fridge - The excellent thermal properties of enamelled cast iron will not only keep food on the table hot but also cold, so you can keep prepared food or leftovers in the fridge or freezer. Be sure to avoid drastic changes in temperature, as this can crack the enamel. For example, do not remove a pot or pan from the fridge and then immediately place it on the hob.