Pots and Pans Material: Enamelled cast iron

Enamelled cast iron is easy to care for as it does not rust or pit, does not need to be seasoned, and can be washed with soap. The stick-resistant properties of the cast iron are lost, but for braising dishes this aspect is not of major importance.

 

Best for: Good for Dutch ovens, casseroles, and fondue pots.

Heat conduction: Good, even conductor of heat.

Versatility: Good for stove top (hob), oven, and particularly anything you start on the stove top (hob) and finish in the oven.

Temperature change: Let the pan heat properly before using. Never use over high heat, especially if the pan is empty. Enamelled cast iron cannot go to as high a temperature as untreated cast iron. It is best for slow, steady cooking.

Non-stick surface: Due to the enamelled coating, some of the stick-resistant properties of the cast iron are lost.

Care: Does not rust. It is durable, but the surface can be scratched by metal utensils. And the enamel can chip as it expands and contracts at a different rate to the cast iron. Avoid quick and extreme temperature changes.

Clean: Wash in hot soapy water. It can be scrubbed with plastic scourers but not with steel.