ENAMELED CAST IRON

Use & Care Instructions

BEFORE FIRST USE

Remove all labels and hand wash with warm water. Rinse and dry thoroughly with a soft cloth.

STOVETOP & OVEN USE

  • Suitable for all stovetop types, including induction stoves.
  • Oven and broiler safe up to 500°F.
  • Always use a burner that best matches the size of the bottom of your cookware.
  • If cooking on a gas stove, adjust the flame so that it does not flare up on the cookware sides.
  • Avoid sliding or dragging cookware across the stovetop as external cosmetic scratches may occur.
  • Do not allow handles to extend beyond the edge of the stove where cookware can be knocked off.
  • For best results, use medium-high heat.
  • Cast iron retains heat for a longer period and food will continue to cook even after the heat is turned off.
  • Remove food from the cookware immediately after it has reached desired internal temperature or remove the cookware from heat before it has reached the desired internal temperature and allow it to continue cooking.  
  • Handles and knobs can get very hot under some conditions. Use caution when touching them and always have potholders available for use.
  • Always place hot cookware on a heat-resistant surface.
  • Cookware is not microwaveable.

COOKWARE INTERIOR

  • The use of a little oil or butter is recommended; some oils and fats burn at low temperatures.
  • If your oil or butter starts to smoke that is an indicator that the flame is too high. Reduce heat immediately.
  • Cooking sprays are not recommended as they burn at very low temperatures.

COOKING UTENSILS

  • Bamboo, nylon, plastic, rubber, or high-temperature silicone utensils are recommended to prolong the life of the cookware.
  • Do not stab the cookware surface with a sharp point (such as a fork) or cut food while in the cookware.
  • Do not use electric utensils such as mixers or sharp-edged utensils such as knives.

CLEANING

  • Hand wash only to ensure cookware longevity. Never soak cast iron cookware.
  • Allow cookware to cool before washing; submerging hot cookware in cold water can cause it to warp.
  • Wash in hot, soapy water, rinse, and hand dry immediately. Let cookware sit in open air before storing.
  • For best results, use nonabrasive cleaners and liquid dishwashing soaps. Do not use abrasive detergents, those containing chlorine bleach or chemical products.
  • Washing with a soft cloth or sponge is recommended. Do not use steel wool scrubbing pads. Remove stuck-on food using wood or plastic food scrapers only.
  • In the event of discoloration, make a solution of lemon juice, thinly sliced lemon peel of 2 lemons with 3 Tbsp. of baking soda. Cover the stained area with the lemon solution, add water, and boil for 20 minutes. Repeat if necessary.
  • Always clean your cookware before storage.