Dutch oven related blogs:
Use & Care Guide
Scrub the dutch oven with warm, soapy water and dry with a clean cloth.
Apply a very thin, even layer of cooking oil to the dutch oven pot(inside
Put the oil-coated dutch oven on the stove and heat it on a small fire to
dry. Repeat step 2, heat it on a small fire to dry. Turn off the fire, After
cooling and wipe off excess oil with a kitchen paper towel. Place in a
General Cooking Tips
1. Induction-friendly. Can be used on gas, electric, halogen, oven, ceramic and induction cooktops, not suitable for microwaves.
2. Only allowed to use low or medium heat in the pot, including frying and searing. It will provide the best results for cooking, even the pot is used on lower settings.
3. High heat should NEVER be used to pre-heat a pot. Cast iron retains heat so well that if a pot is overheated in this way it will contribute to poor cooking results or food sticking.
4. Cast iron handle or stainless steel knob will become hot during cooking. Please use a dry thick cloth or oven mitts for lifting them at all times.
5. Enameled pot is not ideal for dry cooking. Please use liquid, oil, fat or butter to cover the base completely before heating begins.
6. For deep pot, it is suggested the maximum food level not exceed 2/3 of the pot to prevent food spills.
7. Not recommended for use on outdoor grills and open fire.
Cleaning & Care
1. If there are food residues, fill the pot with warm water having 5% soda and let soak for 15 to 20 minutes before washing. Sticky food residue is recommended not to stay for too long to clean, the longer it takes, the harder it is to clean.
2. Hand-wash only with the cotton sponge or dishcloth to remove stubborn residues after the enameled pot cools down to prevent the surface from being scratched increasing its service life. Metal pads or utensils will scratch or chip porcelain. (Not recommended to put in the dishwasher)
3. Do not use scourers or abrasive cleaners on the cooking surface, as they can dull the exterior gloss and corrode the enamel surface.
4. After cleaning, please wipe off the water in the pot, especially the pot rim, and store it in a dry place. If it is not dried in time, it may cause fine rust spots on the pots. No worry, it is a normal phenomenon, wipe the rust spots with a little cooking oil 2-3 times to eliminate them.
5. Check and retighten knobs regularly to maintain their tightness of them.
6. Enamel cast iron craft may cause small holes, small humps and black spots on the pot for crafting at a high temperature, which can not avoid completely but has no impact on cooking.
7. The black edge on the pan is frosted porcelain to avoid contact between the cast iron and the air.
1. Never put cold water into hot cookware. Sudden thermal shock may result in cracking or loss of enamel.
2. Avoid using metal utensils on the enameled surface. Always use wooden, nylon, plastic or silicone-coated utensils to prevent the enameled surface from getting scratched or nicked.
3. Do not stack the pot, as the bottom cookware can cause scratches or chips on the enameled surface. If you do need to stack your cookware because of space constraints, put a layer of towels or paper napkins between each cookware. Recommended to place it on a shelf or rack.
4. Never store the pot when they are still damp. Store the pot in a dry cupboard or airy space away from steam.
5. Do not leave the pot unattended during use, and do not let the pot dry out, as permanent damage to the enamel may occur.