The copper of Vallis Mareni
After silver, copper is the best metal for use in the kitchen,
thanks to its high heat conductivity (392°) that favours dietetic
homogeneous cooking and keeps the nutritional qualities of foods
unaltered.
Since it holds heat longer than the other materials once the
pot has been removed from fire, tastes and perfumes of dishes
are held longer.
The internal layer in tin of these pots is made manually with
100% tin baked according to traditional methods, which guarantee
constant thickness, hygiene and durability.
Mamma Anna's pot and the Uok pot are the result of
long research on western and eastern cuisine.
Common qualities of both these products are versatility and
quality typical of copper.
Mamma Anna's pot is ideal for cooking "risotto", soup,
meat (especially stew and casseroles), whereas Uok exalts
the lightness and taste of vegetables, eastern fried dishes
and fish. |
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Hints on use and cleaning
Use wooden ladles when cooking : this prevents the inside tin
film from being damaged.
Once you've reached the desired cooking temperature continue
over a low heat.
Always use oil, water or other liquids when cooking.
Do not leave the pot on heating sources for a long lime when
empty.
Do not use any abrasive detergents. The outside naturally tends
to grow dark.
Many people think this dark shade may increase the value of
these products.
If you wish to keep it polished and glittering you may use either
specially made metal detergents or a mixture of maize-meal,
coarse salt and vinegar, according to a traditional recipe.
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