An enameled cast iron pot is a piece of cookware you only need to buy once.
It can handle almost anything — from simmering dishes and baking to searing and steaming — but it also deserves a little care so you get the best out of it.
Here you'll find a guide to how to use an enameled cast iron pot and ensure it lasts a lifetime.
Before first use
Before you use the pot for the first time, wash it in warm water with a little soap and a soft brush or non-scratch sponge.
Dry it thoroughly right away.
Because of the enamel, the cast iron pot requires no seasoning like raw cast iron, so you can start cooking right away.
Heating
Always start with low to medium heat, and let the pot warm up gradually with cooking oil in it.
Never use boost or power functions on induction cooktops, and avoid rapid temperature changes; it's unnecessary and can damage the enamel.
Once the pot is hot, it maintains temperature stably and distributes heat evenly.
This means you can cook your food on lower heat and still get perfect results.
Just remember not to leave the pot empty on a hot burner for more than 3–5 minutes — this way you avoid overheating and take good care of the enamel.
A cast iron pot retains heat much better than most pots – so you rarely need to turn the heat all the way up.
Use and oven
The pot can be used on induction, electric, gas, and ceramic cooktops, and it's oven-safe up to 290 °C.
If you put it in the oven, it should sit on a rack, not directly on the oven floor.
Additionally, we recommend using parchment paper if you use the pot to bake Dutch oven bread in:
It's good for the enamel, but also for you.
You can use the parchment paper to lower the dough into the pot, so you don't burn yourself on the pot's sides.
Proper handling
When you move the pot, lift it — don't push it across the table or cooktop.
The enamel is incredibly durable, but won't withstand impacts and shocks.
Use tools made of wood, silicone, or plastic in the pot; avoid metal utensils, which can scratch or chip the enamel, and don't bang spoons and spatulas against the rim.
Made for a lifetime
The enamel in the pot is of the highest quality and applied by hand at our French manufacturer, who has practiced this craft since the 1920s.
If you take good care of your cast iron pot, it will last for many, many years — and deliver the same great results every time.
Because you can't wear away the enamel through normal use.
But if misfortune strikes and the enamel gets a blow that causes it to crack, the pot should no longer be used.
However, it's rarely necessary to worry about, because if you treat it according to the instructions, you'll have a pot you can enjoy for the rest of your life.
Is the food cooked, and is it time to clean? See our cleaning guide here.
