Feb
02
2008
Tinned ware
Tinned ware is mild steel coated with tin, and is used for cake tins, ring moulds, baking tins, wire whisks, etc. The tin is silvery when new but darkens with use. Don’t use abrasive cleaners which will scratch the tin coating. Soak off burned-on food. If pieces get really dirty, soak in weak solution of bicarbonate of soda or boil up in a solution of washing soda. Rinse. Always dry very thoroughly so there is no chance of the base metal rusting.
Flameproof
If a cooking pot is flameproof it can be used on top of the stove. Continue Reading »
Feb
02
2008
Elizabeth David gives the following advice for French fireproof earthenwaredesigned for use over direct heat, such as pot-au-feu, marmites and poelons. It is advice worth following for all ceramic cooking pots if they are designed to be used on the stove. Always heat slowly. Keep heat very low and steady throughout cooking. Earthenware retains heat well so even if initial cooking is over direct heat, a mat should be used to check and reduce heat once simmering point has been reached. Don’t add cold liquid to a casserole containing hot fat or food. Hot casseroles should be left to cool before they are washed.
For safety, the cooking ring should not be smaller than the base of the pot. Oval baking dishes, for example, are safe under the grill and in the oven, Continue Reading »
