1. Enamel use and care

Using Your Enamel Cast Iron

Your  Enamel Cast Iron can be used for almost any cooking technique, gas, electric, ceramic, induction and in the oven.It is not recommended for use on outdoor grills or over open outdoor flames.

Do not use in Microwave Oven

(*TIP: Please refer to your manufacturer’s handbook before using on your ceramic cook top.)

On the stovetop, use a burner nearest in size to the diameter of the pan bottom. This will allow the heat to spread evenly across the pan and avoid hot spots.Use of a large pan on a small burner may cause warping and will over heat side walls and handles.

The interior cooking surfaces of the Enamel Skillet and Roaster are black matte enamel.Apply vegetable oil or cooking spray to the surface for better cooking and easier clean up.

The interior cooking surface of the Enamel Dutch Ovens and Casseroles is coated with cream colored gloss enamel.

If using on a ceramic or glass cook top, always lift the cookware to move, never slide across the surface.

Never heat an empty pan Select low to medium heat when cooking on stove top.

Use wooden or silicone utensils. Metallic culinary utensils scratch enamel cookware.

Always use a cloth or oven mitt to move cookware from stove top or oven.Do not place the cookware on unprotected counter tops or tables, place on a trivet, cloth or board.

The lid’s knob/handle may become loose.Check periodically and tighten as needed. Do not over tighten.

For best performance, do not exceed 400 degrees F.
The phenolic knob is oven safe only to 400 degrees F.

The enamel finish is durable, but can chip if banged, dropped or if improper cooking techniques are used.

Cleaning Your Enamel Cast Iron

Allow cookware to cool before washing.
Hand wash with warm soapy water to preserve the cookware’s original appearance. Dry the cookware immediately.

Only use plastic or nylon scouring pads to avoid damaging the enamel.
For persistent stains, soak interior of the cookware for 2 to 3 hours with a solution of 1 teaspoon bleach to 1 pint of water.

To remove any baked on food residue, boil a mixture of 1 cup water and 2 tablespoons baking soda in the cookware.

TIP:The cookware is packed with small black rubber bumpers protecting the lid from damaging the rim during shipping.  Save the rubber bumpers for storing cookware.
(This is only applicable if item has a lid/cover).

2. Preseasoned USE AND CARE

USE

Rinse with hot water (do not use soap), and dry thoroughly.
Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).
Once the utensil is properly pre-heated, you are ready to cook.

TIP: Avoid cooking very cold food in the pan, as this can promote sticking.

PLEASE REMEMBER: Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

CARE

After cooking, clean utensil with a stiff nylon brush and hot water. Soap and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

TIP: If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.
Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

TIP: Do not let your cast iron air dry, as this can promote rust.

Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.

TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.

NEVER wash in dishwasher.

If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to our section

IMPORTANT PRODUCT NOTE: If you have a Griddle , make sure to place it over two burners, allowing the griddle to heat evenly and avoid a stress break or warping. It is also a good to preheat the griddle in the oven before placing over burners on top of stove

Re-Seasoning your Cast Iron

While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

1,Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

2,Rinse and dry completely.

3,Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

4,Set oven temperature to 350 – 400 degrees F.

Place cookware upside down on the top rack of the oven.

Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

5,Store the cookware uncovered, in a dry place when cooled.