Care and cleaning - new enameled cast iron dutch oven

Discussion in 'Cooking Equipment Reviews' started by henrib, May 2, 2013.

  1. henrib

    henrib

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    Home Chef
    Greetings,

    I'm new to the forum and I've been doing some research in order to find a good enameled cast iron casserole. I just bought a nice one from a local brand that is similar to other known brands such as Le Creuset and Staub.

    In order to store it for a first use, I wanted to clean it to store it, before using for the first time. According to the label instructions, they only warn the user to wash it with warm water and soap. Are there any additional care or suggestion regarding the care and maintenance of this kind of pan?

    Thanks in advance.

     
     
  2. kaneohegirlinaz

    kaneohegirlinaz

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    I Just Like Food
    Here’s my 5¢

    I was careless and used a metal spoon to scrape out

    the last bits of something or another, DON’T DO IT!!

    Use Wood or Plastic ONLY!!

    To clean up any stubborn messes, try the same cream that you would use for the smooth, glass top stoves along with a non-scratch pad.  This does a fabulous job. 

    In addition, allow the pan to preheat slowly, it's best not to use higher heat.
     
  3. henrib

    henrib

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    Thank you very for the info. That's checked.

    Regarding the casserole rims that are not enameled, do they need an oven heating prior to storage or first use? I've read some posts on different brands that suggest to let the pan in the oven heating at a certain temperature for at least an hour, or to rub oil on the rims. Since the brand I bought didn't give this orientation, I'm not sure if I do it or skip it, just washing the whole pan with warm water and soap, as the instructions suggest.

    Here's a picture of a similar product: http://is.gd/XtvHM6

    Thanks.