enginesrus
Mechanical
- Aug 30, 2003
- 1,013
I wonder what started this?
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[URL unfurl="true" said:https://www.mycarote.com/blogs/news/all-you-need-to-know-about-granite-cookware[/URL]]When cooking with your granite cookware, only heat the pan to low-medium heat to better preserve the nonstick coating.
[URL unfurl="true" said:https://www.mycarote.com/blogs/for-kalles/is-granite-stone-cookware-safe-for-our-health[/URL]]Granite stone cookwares have a porcelain enamel fused at 2,000 F, and this creates a nonstick glass surface that’s non-porous and inert. Granite stone cookware these days are much lighter than previous generations of granite stone because of technological advancements.
Do not drop or bump your granite cookware against hard surfaces. If you accidentally drop your granite pan and the interior coating gets chipped, dispose of the damaged cookware immediately.
This line bothers me. What is the underlying material that is so dangerous?
[URL unfurl="true" said:https://www.thekitchn.com/chipped-enamel-need-to-replace-86730[/URL]]The standard advice from most cookware companies is that pots and pans with chipped enamel are unsafe and shouldn’t be used. We imagine that the danger is not so much the exposed cast-iron as it is that the enamel could chip further and you’ll wind up with bits of enamel in your food. Not a pleasant prospect.