烹飪搵食 今日: 2|主題: 139330

原帖由 hongking 於 13-08-21 發表
爆炒之後變了一個個窿，每次洗完唔抹乾會有銹漬，所以我個LC退役着啦！

...

原帖由 hongking 於 13-08-21 發表
爆炒之後變了一個個窿，每次洗完唔抹乾會有銹漬，所以我個LC退役着啦！

...

原帖由 annexli 於 13-08-22 發表
其實黑底鍋真的很易清潔，我自己用完，會加水整熱個鍋，跟住就咁用百潔布洗，唔需要用洗潔精，跟住風乾或沬 ...

原帖由 hongking 於 13-08-22 發表
回覆 AFamily 的帖子

係唔會花的,我用黑的用到一個個窿是因為我開火開得太猛再倒油, 然後面頭嗰層法郎質溶 ...

hongking 發表於 13-8-22 12:06
回覆 AFamily 的帖子

係唔會花的,我用黑的用到一個個窿是因為我開火開得太猛再倒油, 然後面頭嗰層法郎質溶 ...

hongking 發表於 13-8-22 12:06
回覆 AFamily 的帖子

係唔會花的,我用黑的用到一個個窿是因為我開火開得太猛再倒油, 然後面頭嗰層法郎質溶 ...

原帖由 TakMei 於 13-08-22 發表
咁即係中/ 细火炒都夠 wok 氣？

klty 發表於 13-8-23 20:23
我都係，我想問仲有無得救？

Satin Black
Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat.

With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing.

Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use.A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.

With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.