Cast Iron Cookware

Enamel is basically a layer of paint which is painted on to ceramic, steel, metal or glass ware. It is very hard wearing and is not affected by heat. It is therefore ideal for using on enamel pots in the kitchen, including putting it in the oven.

It has been widely used as a coating for pots and pans for many years now. Apart from withstanding the heat, it also stops rusting if used on cast iron goods. In the past, before the use of enamel, great care had to be taken of these utensils. Cast Iron Cookware is excellent for retaining the heat and the coating of vitreous glaze which is non stick, is easy to clean and can also be decorative. At the same time, caring for enamel cookware helps preserve these virtues for years.

.Temperature

Scorching temperatures burn Enamel Cookware, so don't use your pot to deep-fry french fries. Match pot size to burner size -- otherwise you may end up with "hot spots" that burn your pot.

Protection

Stir the pot's contents with wood or plastic utensils, not metal. Similarly, don't use abrasive or steel-wool sponges to clean them. Metal utensils may damage the enamel.

Washing & Drying

Let your pot cool before washing, as rapid swings in temperature may crack the enamel. Most enamel is dishwasher-safe, but check your manufacturer's handbook to make sure. Also, check your dishwasher's maximum temperature and drying mechanism--optimally, enamel should not air dry.

Chipping & Staining

Enamel Cookware is strong, but can still chip if dropped or banged, so treat it gently. If the enamel coating stains, you can soak the pot with bleach or baking soda, mixed with water. To remove stubborn food residue, boil water and baking soda in the pot.