An enameled cast iron casserole is a piece of cookware you only need to buy once.
It can handle almost anything — from simmering and baking to frying and steaming — but it also deserves a little care and attention to get the most out of it.
Here is a guide on how to use an enameled cast iron casserole and ensure that it lasts a lifetime.
Before first use
Before using the stock pot for the first time, wash it in warm water with a little soap and a soft brush or non-scratch sponge.
Dry it thoroughly immediately.
Due to the enamel, cast iron casserole dishes do not require seasoning like raw cast iron, so you can start cooking right away.
Heating
Always start with low to medium heat and let the stock pot heat up gradually with cooking oil in it.
Never use the boost or power function on an induction hob and avoid rapid temperature changes; this is unnecessary and can damage the enamel.
Once the stock pot is hot, it maintains a stable temperature and distributes the heat evenly.
This means you can cook your food on a lower heat and still get perfect results.
Just remember not to leave the stock pot empty on a lit hob for more than 3–5 minutes — this will prevent overheating and protect the enamel.
A cast iron casserole dish retains heat much better than most stock pots, so you rarely need to turn the heat up all the way.
Use and oven
The pot can be used on induction, electric, gas and ceramic hobs, and it can withstand oven temperatures of up to 290 °C.
If you put it in the oven, it should be placed on a rack, not directly on the oven floor.
We also recommend using baking paper if you use the pot to bake pot bread: this protects the enamel, but also you.
You can use the baking paper to lower the dough into the pot so that you do not burn yourself on the sides of the pot.
Proper handling
When moving the stock pot, lift it — do not slide it across the table or hob.
The enamel is incredibly durable, but cannot withstand knocks and impacts.
Use wooden, silicone or plastic utensils in the stock pot; avoid metal utensils, which can scratch or chip the enamel, and do not bang spoons and spatulas against the edge.
Built to last
The enamel in the pot is of the highest quality and applied by hand by our French manufacturer, who has been crafting it since the 1920s.
If you take good care of your cast iron casserole dish, it will last for many, many years — and deliver the same great results every time.
The enamel cannot be worn away through normal use.
However, if an accident occurs and the enamel is damaged, causing cracks, the stock pot should no longer be used.
This is rarely a concern, as if you treat it according to the instructions, you will have a stock pot that will give you pleasure for the rest of your life.
