Cast iron cookware has many uses and it lasts for decades; many families are still using great-grandmother's set. Enameled cast iron and traditional cast iron are not the same. Enameled has all the benefits of traditional, but doesn't require as much maintenance.
Instructions
1. Clean enameled cast iron pans before you use them for the first time. Traditional cast iron pans require "seasoning" by rubbing them with grease or oil and baking them in a hot oven for 2 hours. Enameled cast iron pans can simply be washed with hot, soapy water. Rinse well to be sure manufacturing residue is removed from your new cookware.
2. Preheat enameled cast iron pans for 2 to 3 minutes before adding any oil or liquid every time you cook. Preheating the pans before cooking in them preserves the coating and makes it easier to clean.
3. Cook foods on low to medium heat in enameled cast iron pots and pans. Cast iron is extremely thick. It takes a while to heat and is great for cooking stews and soups. It's also great for frying, roasting and indoor grilling. Cooking on low or medium temperatures cooks food more evenly and prevents damage to the coating of cast iron pans. Protecting the coating makes it easier to clean.
4. Allow enameled cast iron pans to cool completely before you wash them. Putting a hot pan directly into cold water will damage or warp the pan. Once cooled, clean enameled cast iron pans by simply washing in hot soapy water with a sponge. Use regular dishwashing liquid soap. Rinse well. Make sure the pan is completely dry before storing.
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