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Statements

Subject Item
dbr:Seasoning_(cookware)
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Seasoning (cookware) 开锅 Stagionatura delle pentole Culottage
rdfs:comment
Seasoning or curing is the process of coating the surface of cookware with a bioplastic formed from heated fat or oil in order to produce a heat, corrosion, and stick resistant hard coating. It is required for cast-iron cookware and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware, as it helps prevent food sticking. La stagionatura delle pentole è il processo di trattare la superficie di una casseruola, di una padella, di una piastra o di altri tipi di pentole (ossia di recipienti utilizzati per la cottura dei cibi), in modo da indurre la formazione su di essa di un rivestimento formato da grasso e olio polimerizzati. La stagionatura è consigliabile sulle pentole di ghisa o di acciaio al carbonio, perché altrimenti con l'uso tendono "ad attaccare" (cioè a divenire molto aderenti per i cibi) e ad arrugginire. La stagionatura è consigliata anche su altri tipi di pentole, come i , che sono di alluminio. 开锅和养锅指的是对炊具进行高温表面处理，达到防锈、防粘的目的的过程。生铁和碳鋼炊具容易生锈，所以几乎都会进行开锅；其他材料（如不锈钢、铝）也可以借此防粘。按照化学反应温度进行分类，开锅可以分成两类： * 油性开锅，是指在锅上使用不饱和油脂加热到烟点后发生聚合反应，生成生物塑料涂层的过程。大部分家庭开锅都是如此进行。 * 铁性开锅，是指在锅上使用饱和油脂加热到450 °C，生成纳米Fe3O4球体的过程。这类开锅只能用于生铁、碳钢等化学性质活泼的表面，一般用于专业中式烹饪。 无论是何种开锅，其目的都是生成疏水、亲油涂层，防止含水多的食物接触到亲水的金属粘上，对炸、烤、烘来说较为重要。 Le culottage (parfois appelé assaisonnement, sous l'influence de l'anglais seasoning) est un processus de traitement de surface des ustensiles de cuisine métalliques avec de la graisse ou de l'huile chauffée, afin de produire un revêtement résistant à la corrosion et à l'adhésion des aliments.
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n10:4umc3 dbpedia-fr:Culottage dbpedia-it:Stagionatura_delle_pentole dbpedia-zh:开锅 freebase:m.0c3_r_l wikidata:Q7441925
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dbo:abstract
开锅和养锅指的是对炊具进行高温表面处理，达到防锈、防粘的目的的过程。生铁和碳鋼炊具容易生锈，所以几乎都会进行开锅；其他材料（如不锈钢、铝）也可以借此防粘。按照化学反应温度进行分类，开锅可以分成两类： * 油性开锅，是指在锅上使用不饱和油脂加热到烟点后发生聚合反应，生成生物塑料涂层的过程。大部分家庭开锅都是如此进行。 * 铁性开锅，是指在锅上使用饱和油脂加热到450 °C，生成纳米Fe3O4球体的过程。这类开锅只能用于生铁、碳钢等化学性质活泼的表面，一般用于专业中式烹饪。 无论是何种开锅，其目的都是生成疏水、亲油涂层，防止含水多的食物接触到亲水的金属粘上，对炸、烤、烘来说较为重要。 La stagionatura delle pentole è il processo di trattare la superficie di una casseruola, di una padella, di una piastra o di altri tipi di pentole (ossia di recipienti utilizzati per la cottura dei cibi), in modo da indurre la formazione su di essa di un rivestimento formato da grasso e olio polimerizzati. La stagionatura è consigliabile sulle pentole di ghisa o di acciaio al carbonio, perché altrimenti con l'uso tendono "ad attaccare" (cioè a divenire molto aderenti per i cibi) e ad arrugginire. La stagionatura è consigliata anche su altri tipi di pentole, come i , che sono di alluminio. Seasoning or curing is the process of coating the surface of cookware with a bioplastic formed from heated fat or oil in order to produce a heat, corrosion, and stick resistant hard coating. It is required for cast-iron cookware and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware, as it helps prevent food sticking. Some cast-iron and carbon steel cookware is pre-seasoned by manufacturers, but most needs to be seasoned by the users. To form seasoning, the item is thoroughly cleaned, coated in a very thin layer of fat or oil, and then heated beyond the smoke point until the bioplastic layer forms. The surface may then be lightly polished, and further layers are commonly applied. Stainless steel and aluminium cookware do not require protection from corrosion, but seasoning reduces sticking, and can help with browning as the seasoning coating has high thermal emissivity. Other cookware surfaces are generally not seasoned. A seasoned surface is hydrophobic and highly attractive to oils and fats used for cooking. These form a layer that prevents foods, which typically contain water, from touching and cooking on to the hydrophilic metallic cooking surface underneath. These properties are useful when frying, roasting and baking. Le culottage (parfois appelé assaisonnement, sous l'influence de l'anglais seasoning) est un processus de traitement de surface des ustensiles de cuisine métalliques avec de la graisse ou de l'huile chauffée, afin de produire un revêtement résistant à la corrosion et à l'adhésion des aliments.
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