If the pot is knocked or dropped the enamel can chip. Do not use a pan that has a chipped interior. It is not possible to re-enamel chipped pans.
Do not overheat or heat the pan when empty or the enamel may craze and then chip.
Wash the pans with detergent and a soft pad, but avoid using anything abrasive as the surface can be scratched and damaged.
If food is stuck on soak the pan for half an hour and remove the softened food with a wooden spoon.
Do not use the pots to stew berry fruits as this can damage the enamel.
Never use metal implements with enamelled cast iron.
Pans with ground flat bases are suitable for all hob types including induction.
Enamelled Cast Iron Frying Pans:
Frying pans made of enamelled cast iron usually have a hard wearing black enamel lining. Treat in exactly the same way as described for plain cast iron.
When treated with a non-stick lining be especially careful not to overheat the pan or use metal implements on it.