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Enamelled Cast-Iron

  • 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.

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