Cast Iron can be used on the stovetop, in the oven and under the grill. It’s suitable for use on all heat sources including electric, gas, ceramic, halogen top & induction.
Cast Iron is one of the most efficient materials for absorbing, conducting and distributing heat evenly throughout the cookware. You will find that foods that have been cooked in cast iron pots retain a lot more moisture than normal pots, leaving the foods both tender and flavourful. Just be sure to serve it on a trivet to protect your table while serving!
Cast Iron shouldn’t be used on high heat, best cooking results are obtained on low to medium settings. Using Cast Iron on high settings may result in the enamel chipping.
Before using your Cast Iron cookware, wash it in soapy hot water and dry thoroughly. After using the cookware, allow it to cool before immersing it in water. Do not use steel wool or other abrasives on your enamel-coated cast iron cookware, as doing so will damage the enamel. If needed, fill your pan with warm water, let it sit for about 20 minutes to loosen any stuck-on food, and wash with soapy water. A special cleaner is available but is not necessary. Always dry your cookware after washing it.
HAND WASH ONLY, Not dishwasher or microwave safe.