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Cleaning and Care of Cajun Classic Enamel Coated Cast Iron Cookware


Enameled Cast Iron Cookware lasts for generations with proper care. It is different from cast iron cookware because of the enameled surface that is placed over the iron, making it rustproof and easier to clean. Here are some tips for using this cookware.


Things You'll Need: Wooden or plastic utensils and Plastic pot scrubber 

Important: Understand how enameled cookware works. It heats slowly and cools slowly.
The big 
advantage is that it holds an even heat during cooking and requires little stirring. Use enameled cookware on any kind of stovetop. You also can use it in the oven. 

Use - Preheat the cookware on a low heat for stovetop use. This allows the cooking surface of the pot or pan to increase to cooking temperature. Then raise the heat to the desired level. 

Step 1 - Keep the cookware clean, and it can last for generations. Use detergent and a sponge. Use a plastic scrubber for the tough stuff. Dry thoroughly. 

Step 2 - Cool the enameled cookware before cleaning. Letting it return to room temperature helps prevent warping. 

Step 3 - Protect the enameled surface by avoiding breaks and scratches. Use wooden or plastic utensils. Place a small amount of cooking oil on places that have chipped so they don't rust. 

Upon Removal– Please place the pot carefully on stove. Fill with water and let the water simmer/boil out of the pot slowly, this will re-seat your enamel coating, turn off fire and empty remaining water from enamel cookware once it is about 1⁄4 inch from the bottom. 

In addition - Please take the following precautions: 


Enamel cookware is great, but you do have to be careful with coated pots or pans of any kind. 
A comparison can be made to your teeth- Do NOT take them for granted. Enameled cookware are much like your teeth. 

The coating protects the innards (and if you ever got a rotten tooth and had to have a root canal, then you can appreciate that), and the enamel is what makes your teeth look pretty. 

The enamel coating makes your pans look nice too--much nicer than raw metal sitting on your table. 

The protective coating prevents flavor absorption, eliminates the need to season, and blocks out any metal traces in your food. 

The pans with coating have the heating benefits of the original metals, but not the downsides. 

At this point, you may be thinking that pearly off-white lined pans are the only way to go. They are super, but there are some drawbacks. 

  1.  You can't heat enamel as high as metals. 
  2. Enamel is simply not made to take scorching temperatures. So, you can't do the deep fast fry that makes the best french fries, and you don't want to blacken foods in enamel. You will crack your enamel and ruin your pan if you go with mega blast heat. 
  3. Enamel chips just like your teeth. Maybe you haven't chipped a tooth, but you probably know someone who has. Though enamel is pretty hard, it is not diamond or cast iron strong. So, you can get chips especially around the edges.
  4. You need to be careful with your enamel cookware. Try not to bang or drop them.
    And if you do get a chip, then keep an eye on that area and treat as raw metal. For example, you may want to dry the cookware well, and then rub vegetable oil on the spot of cast iron now showing.

Enamel Stains: 

If you smoke, drink caffeine, or honestly eat anything at all, then your teeth get dingy.
The same thing happens with the enamel cookware cooking surface.
If you do use them, then they get stains.
You can brush the enamel with baking soda just like you do your teeth or you can leave water in the pan with Clorox overnight and get back to the original color.


You will need to be careful with your enamel coated cookware. Do not cook on high temps and do not bump the cookware around. Chips mean that you don't have the easy-care cookware that you planned on using and loving (though they can still be used).
If you crack the enamel, then good-bye cookware.
If you do take care of your enamel coated cookware, then you have a good set with the benefits of the underlying metals and without the extra work with most of those.
The pans are nice looking and can go straight on the table which is a nice extra. Overall, enamel is a great idea but does require just a little extra effort on your part-just like that brushing and flossing that your dentist recommends. 

Hope you enjoy your enamel coated cast iron for years to come.... 

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