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USE AND CARE
After the iron cookware has been cast in the traditional process, a glass particle
called enamel frit is applied. This is baked at 650 °C to 760 °C, transforming the
enamel frit into a smooth porcelain surface that is bonded to the iron. There is no
exposed cast iron on your enamelled cookware. The black surfaces, pot rims and
lid rims are made of matt porcelain. The enamel surface is hard, but can chip if
knocked or dropped. Enamel is resistant to acidic and alkaline foods and can be
used for marinating, cooking and cooling.
Cooking with enamelled cast iron
•
Wash and dry the cookware before first use. If the cookware has a rubber pot
protector, put it aside and keep it for storage.
•
Enamelled cast iron can be used on gas, electric, ceramic and induction hobs
and is ovenproof up to 260 °C. Do not use the cookware in the microwave, on
outdoor grills or over campfires.
•
Always lift the cookware when you move it.
•
Use vegetable oil or cooking spray to clean the cookware better and more
easily.
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Do not heat empty cookware.
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Add water or oil when heating.
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Preheat and cool your cookware gradually to prolong its life.
•
Low to medium heat when cooking on the cooker gives the best results due to
the natural heat retention of cast iron. Do not use high heat.
•
To brown, let the cookware get hot slowly. Brush the cooking surface and the
surface of the food with vegetable oil before placing the food in the pan.
•
Use utensils made of wood, silicone or nylon. Metal can scratch the porcelain.
•
The heat retention of cast iron requires less energy to maintain the desired
temperature. Turn the cooker down as soon as the desired heat is reached.
•
Use a cooking surface on the cooker whose size is closest to the diameter
of the base of the pan to avoid hot spots and overheating of the sides and
handles.
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