If you happen to go into a kitchen store, you’ll notice stocks of ceramic cookware. They are either glazed or unglazed. The glazed type, which have become quite common come in varied colors. It is often used for frying and sautéing because its smooth non-stick surface makes it a cinch to clean. Unglazed ceramic absorbs water because it is porous. Hence, it is suited for steaming and boiling.
If you are one to who loves to match your kitchen’s design with your cookware, ceramic cookware
No comments:
Post a Comment