|
I've learned to cook over low heat due to using my enameled cast iron Dutch oven all the time. That thing holds on to heat like nobody's business. While another pot would take high heat to hit a boil with the same soup, the cast iron only ever needs to go as high as medium (thus, I usually keep it lower, to maintain a simmer).
I'm sure other home cooks I hang around are tired of me telling them to turn down their stove. Unless you are boiling water in a poorly conductive pot, it rarely needs to hit high. As Emeril says, stoves come with a dial for a reason.
The great thing about the enamel cast iron is that I CAN get it smokin' hot for a sear, then get it to maintain a low, steady heat to braise something. Good cookware, in my opinion, makes all of the difference here. Thanks for posting this article, Cyn. Food science interests me--and heat is an essential component to many of the chemical reactions we create when cooking.
__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau
|