Encapsulated cookware is fairly new to the market and is exactly what its name implies. Encapsulation by definition is the action of covering or surrounding one material with another material for purposes like durability, chemical stability, heat distribution, weight reduction and so on.

This has become very popular in cookware and many of the more popular brands use this technique – typically referred to as clad cookware. A manufacturer may decide that a particular metal or metal alloy will not provide the properties they are seeking. Encapsulating combines two or more metals into a single material (similar to plywood) and as they combine properties change as well. Essentially, encapsulation tries to keep best properties of the original materials while minimizing the least useful.

The most common intent for encapsulation is to produce more even heat distribution in stove top cookware while at the same time minimizing the product’s weight and the potential of chemical reaction with the food. Typically a sheet of aluminum or copper is surrounded by stainless steel. The aluminum or copper core provides even and quick heat distribution which stainless steel by itself does poorly. The stainless steel is inert so does not react with foods which aluminum and copper are prone to. The combination of even heat distribution along with an inert cooking surface and strong outer shell yields superior features for cookware.

The process by which the aluminum or copper core is encapsulated varies from manufacturer to manufacturer. Some use a technique very similar to the way a candle is made building one layer after another. Others use a technique of welding the edges of plates laid one top of another. And still others use enormous pressure to bond the layers together. In some of the more recent products, the outer layer of stainless steel is different from the inner layer. This allows the product to have magnetic features for induction stove tops while retaining the very hard and inert inner lining. The number of layers is usually three but higher end consumer and some commercial cookware can have four or five layers.

The clad cookware has replaced much of the older layered cookware such as copper bottom or tin lined aluminum. The earlier manufacturing process lined the more metal which had tendencies to react with foods with a thin lining of inert metal such as tin or welded a cooper bottom on to a stainless steel cylinder

The stainless steel bottom provides increased durability while the aluminum or copper core yields even heat distribution and the stainless steel inner lining provides the inert smooth surface for cooking. Encapsulating any cookware cab be expensive so some models encapsulate only those parts of cookware required. As an example, stock pots, some sauce pot or Dutch ovens and other pots and pans that only need heat across the bottom use cladding on the bottom. Frequently the edges of the different metal plates can be seen. Sauce pans, sauté pans, skillets and other that need heat distributed up the sides use this technique all the way to the edges of the cookware

Currently, encapsulation is used in producing cookware for induction cook tops. Induction uses electromagnetic fields to heat a ferrous or iron based material. This material completes the circuit with the stove top and is the only thing that gets hot. The cookware has to be able to hold an electromagnetic charge; this means it has to be able to be magnetized.

Many metals used for conventional cook tops were not designed with magnetic properties in mind but considerations for lightness, heat retention or appearance were more important. Now manufacturers are designing specifically for induction stove tops yet still retain the flexibility of moving cookware from stove top to oven and back. They are using a ferrous based stainless alloy for the outer layer to complete the electromagnetic circuit and use 18-10 for the inner layer for appearance and superior cooking features. This maintains the objectives of keeping pots and pans as light as possible, retains their attractive features and keeps their good looks.

Having these features work well together provides attractive and useful cookware that consumers appreciate and love.

article writing service

I love Dutch ovens as there is such a lot you can do with it. It is perfect to use in the oven on the stove and even over an open fire. In South Africa we use a pot, very similar to a Dutch oven, to make what we call a “potjie.”

I have to admit it is very similar to a stew, but because it is made using different methods, it tastes completely different. I thought I will tell you how we do it.

The very first thing you do is heat a little olive oil in your pot. Then you brown some chopped onions in it. Remove the onions and brown your meat. The meat can be lamb, beef or chicken, but it must have the bone in it.

When the meat is brown, you add the onions and some stock. At this stage you let your food simmer until the meat is half cooked. The time will all depend on the meat you have but you will not get it done in less than one hour.

In the meantime you can get your potatoes ready. You can use as many or as few as you like it all depends on your taste. I like a lot of potatoes as it gives the meal a really good taste. Add the potatoes to the meat and add a little more stock if needed.

The big secret here is never to stir your pot. You have to simmer it over very low heat and make sure the fluid is enough.

Once the potatoes are about halfway cooked you add the other veggies you want to use. Traditionally we will add carrots, patty pans, broccoli, beans and tomato. I always add a little tomato paste as well as I enjoy food with a strong tomato base.

Right through the process you add salt, pepper and the other herbs and spices you prefer. It is best to add it with each layer as you go otherwise you will find that the seasoning is not cooked through properly.

As you can see this is not a recipe. It is only and indication of how you can make a traditional South African “potjie” in your Dutch oven. Try it, after a few times you will get it. We make it over an open fire but you can make it on gas as well.

tweet adder coupon code

After years of perfecting his bonding process, company founder John Ulam established All-Clad Metalcrafters in 1971, and began producing professional-quality bonded cookware for working chefs and gourmet home cooks. The brand slowly emerged as early adopters in the professional community realized the extraordinary qualities, striking aesthetics and exemplary cooking performance of this revolutionary bonded cookware.
Today, from its rolling mill in Southwest Pennsylvania, All-Clad Metalcrafters is the only bonded cookware manufacturer who utilizes American craftsmen and American-made metals to produce a complete line of finished bonded cookware products.

The ultimate in cookware, All-Clad Copper Core is top of the line cookware and not all stores are allowed to offer it. In All-Clad Copper Core, the cooking surface is stainless steel, like all of the other All-Clad lines. The exterior is stainless steel, but with a copper band visible. The key to the incredible performance of All-Clad Copper Core is that the pans inner layers are aluminum (like the others) but with an internal layer of copper along the bottom AND sides. Copper is the finest heat conducting material used in cooking.

All-Clad is known for its superb quality in cookware and this Dutch Oven demonstrates why. Crafted of a unique five-ply construction, the cookware contains a core of pure copper that spreads heat quickly and evenly across the bottoms of pots and pans and all the way up the sides. This roomy Dutch oven is ideal for simmering stews and soups, marinating roasts, or poaching chicken and fish. Longer cuts of meat fit well for braising and roasting, too. The tight-fitting domed lid traps steam to seal in flavors and self-baste foods. Without the lid, the wide top of the oven allows for final reduction to enhance flavors.

Five-ply construction of securely bonded metals: a thick, extremely heat-responsive copper core sandwiched between two layers of highly conductive aluminum with an easy-clean stainless-steel exterior and interior that won’t react with foods.

The copper ply is bonded to aluminum to enhance heat distribution while reducing weight. The bonded exterior and interior layers are highest-quality stainless-steel, providing the ideal cooking surface, ease of cleaning, extreme durability and aesthetic appeal.

All-Clad Cookware Lifetime Warranty.
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

For those who are looking for a quality All-Clad Copper Core cookware, the All-Clad Copper Core Dutch Oven is a great choice.

Tweet adder