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The Care and Feeding of Porcelain Enamel Cast Iron Cookware

Cast iron cooking utensils have been with us for thousands of years, going back to ancient China.

In Europe during the Middle Ages, cast iron utensils were considered so valuable that they were listed along with gold, jewels, and other riches of royalty. An iron foundry, where utensils and other cast iron products were manufactured, was one of the first industries organized in North America.

Today's cast iron utensils have been improved greatly over those of even the recent past. They are made of iron alloys that give additional strength to the utensil. And today there are cast iron utensils with colorful porcelain enamel exterior and interior finishes.

Cast iron currently is used for utensils that include skillets, roasters and Dutch ovens, broilers, griddles, and some specialty items, such as muffin and corn bread pans. These utensils are excellent for browning, frying, stewing and baking foods.

Preheating: 

 When using the enameled cast iron cookware on the stove top, you should preheat the cookware on LOW heat for 2 to 3 minuted before adding oils or liquids.  NEVER leave a pot unattended while preheating.

When cooking on the stove top, select the burner size that matches most closely to the diameter of the bottom of the cookware. 

NEVER use a heating element larger than the bottom of the cookware.  DO NOT let the flame extend beyond the sides of the cookware.  DO NOT let the handles extend over another burner or over the edge of the range. 

High heat is not recommended.  Your cast iron cookware efficiently distributes and maintains the heat.  Select a low to medium heat for best results.

Use only plastic, heat resistant nylon or wooden tools.  This will help avoid any scratching of the enamel surface.

Always use hot pads or kitchen gloves when removing cookware from the oven or stovetop.  DO NOT use this cookware under a broiler, in a microwave oven or over a campfire. 

Place hot pans on a heat resistant surface, such as trivets, or cooling racks.  Do not place a hot pan directly on your countertop.

Enameled cookware is compatible with gas, ceramic, electric, radian, halogen, induction and oven heat sources.  DO NOT slide cookware across the surface.  Lift directly up and remove.

Cleaning:

Allow pans to cool completely before washing.

To remove food residue and stains, use plastic or sponge scourers only.  DO NOT use any metal products or abrasive cleaners on the cast iron cookware.  This will damage the enamel finish. 

Wash cookware in warm, soapy water and rinse well.

Do not allow cookware to air dry or put cookware away while it is still damp.  Completely hand dry cookware before storing.