How to Care your Enameled Cast Iron Cookware

Use this simple routine after every use to keep your cookware clean and looking brand-new.

Step 1: Let It Cool

For your safety and the longevity of your cookware, let it cool completely before cleaning it. Plunging a hot enameled cast iron pan into a sink of water can cause cracks.

Step 2: Scrape Away Food Bits

Use a silicone or plastic scraper to loosen food bits stuck to the pan.

Step 3: Wash in Warm Soapy Water

Wash the cookware in warm soapy water using a non-abrasive sponge or dishcloth.

Step 4: Clean the Rim

If the exposed lip of the cookware looks a bit rusty, clean the area with a baking soda paste. To prevent the rust from returning, season the lip by placing a few drops of vegetable oil on a paper towel and then rubbing it along the rim.

Step 5: Tackle Stuck-on Food

If burned-on food just won’t budge, here are three ways to remove it:    

Dry-scrub with baking soda. Sprinkle a damp dishcloth with a bit of dry baking soda and then scrub the area. The baking soda acts as a gentle abrasive to lift the food without harming the enameled finish.

Wet-scrub with baking soda. Add 2 cups water and ¼ cup baking soda to the pan, place it on the stovetop, and then heat until boiling. Allow the water to cool, and then use a plastic scraper to remove the food.

Soak it off. Fill the pan with warm soapy water, allow it to soak for several hours, and then use a plastic scraper to remove the stuck-on food.

How to Remove Stubborn Stains

Proper routine cleaning helps prevent stains, but some foods—like tomato sauce, beets, and burned sugar—tend to be stubborn. Here are three methods to get rid of stubborn stains:

Use baking soda. In a small bowl, mix baking soda with water to form a thick paste. Apply paste to the pan with a soft sponge and rub in a circular motion. This mild abrasive removes stains without harming the enamel. Once the stains disappear, rinse the pan and dry thoroughly.

Try hydrogen peroxide. Hydrogen peroxide is a mild bleach that lightens stains. Once you've removed any burned food, pour enough hydrogen peroxide into the cookware to cover the bottom at least ½-inch deep. Add ¼ cup baking soda and heat the cookware on the stovetop until the mixture begins to bubble. Remove the pan from the heat, let it soak until cool, and then wash as usual.

Soak in chlorine bleach. Mix 3 tablespoons chlorine bleach into 1 quart water. Pour the mixture into the cookware and allow it to soak for 2 to 3 hours. Pour out the solution and wash the cookware in warm soapy water.

Cleaning Mistakes to Avoid

Now that you know what to do, here are a few things to avoid to keep your cookware pristine:

Using the wrong tools. Avoid using steel wool or metal scrapers to remove stains, as they cause minute scratches that can make food stick.

Careless handling. Do not bang enameled cookware on sharp edges or against other pans. This causes the enamel to chip and expose the cast iron, making it susceptible to rust.

Cleaning a hot pan. Allow the cookware to cool completely before filling it with cold water or plunging it into a sink of water.

Skipping the exterior. Don’t forget to clean the exterior and the bottom of your cookware to remove stains from spills and boil-overs.

Air-drying. Dry the cookware with a towel quickly and thoroughly before storing.

Storing improperly. To prevent scratches and chips when storing, place a kitchen towel or paper towel between the cookware and its lid.

Using the dishwasher. Extend the life of your cast iron enameled cookware by hand-washing instead of exposing it to the harsher dishwasher detergents.

Noted something for the enamel cookware：

1. The enamel cookware product is cast iron with colored enamel on the surface, please refer to the instructions for use and maintenance. The enamel material is an internationally recognized healthy coating. The product material has passed the relevant international standards and can be purchased with confidence.

2. The cast iron cookware is cast with sand molds. Each pot body is a separate sand mold, which is polished and trimmed by hand later. The inner and outer walls of the pot are not polished, so the surface will not be as smooth as stainless steel cookware.

3. Shallow pits, sand holes and small bumps on the surface of casting products are normal phenomena and cannot be avoided. They are not quality problems. The color of light-colored enamel (such as orange, blue, etc.) on uneven surfaces will cause uneven coverage. This is the color Characteristics, not a quality issue)

4. The colored enamel material is not wear-resistant, can not be knocked, and can not be burned with high firepower, please pay special attention when using it. (Bumps can cause damage to the enamel and cannot be repaired)

5. The part of the pot mouth is made of enamel. After spraying the enamel, it is baked at high temperature on the grill, so there will be part of the pot mouth without enamel, which is a normal phenomenon.

6. The heating of the pot body will cause the handle to heat up, so be careful during use and beware of burns.

7. Since the lid is slightly deformed after the sand removal treatment in the later stage, all the lids are designed with embedded, which does not affect the tightness.

8. After use, the mouth of the pot can be slightly coated with oil to prevent rust.