Materials for cooking equipments
The cooking equipments we normally use in the kitchen are made with various types of materials most likely to be:
1. Silver - it is soft and expensive, it is easily scratched or dented, it can be combined with other metals to make it strong. It is used in making table ware: cutlery, trays, teapots, coffee pots, ornaments, etc. it is to be washed in hot soapy water after use. Rinse in hot water. Dry immediately with clean soft cloth. Wrap in tissue paper, cloth or polythene before storing it. Store articles in separate compartments.
2. Chromium - it is a hard metal, resistant to acid, it does not starch easily and it is used to coat other metals. It's used for making spoons, forks, water taps, ranks, etc. Do not use abrasive, wash in warm soapy water, rinse thoroughly and dry well. Polish with a soft duster.
3. Enamel - it is rust proof and it can chip if dropped. It is used for making sauce pans, jugs, pie dishes basins, plates, etc. Wash in warm soapy water, rinse thoroughly in clean water and dry properly. If an enamel sauce pan is burnt, boil water with soda in it.
3. China (Porcelain or bone China) - it is not porous and it is a poor conductor of heat. It is used for making plates, tea-sets, mugs, ovenware, etc. wash with warm soapy water. Rinse well to remove detergent and dry with clean dish cloth.