How to Properly Open and Maintain Enamel Dutch Ovens

Proper cooking and maintenance of enamel dutch ovens are crucial for extending their service life and maintaining their good performance. The following are detailed steps and suggestions:

Correct Opening of Enamel Dutch Oven  

Tear off packaging and labels: Before first use, please remove all packaging and labels from the enamel dutch oven. 

Cleaning cookware: Prepare a sponge or soft cleaning cloth, as well as a basin of warm water containing dishwashing detergent.

Soak a cloth or sponge in warm water, then scrub the inner and outer surfaces of the cookware to ensure that all dust and impurities are removed.

Note that for white enamel pots, due to their sensitive surface, it may not be necessary to boil them specially, just clean them thoroughly.

Low temperature heating over low heat: Place the cleaned cookware on the stove and heat it over low heat. For gas stoves, it is recommended to use a core fire; For induction cookers, it is recommended to set them at 1-2 gears or 300-500W.

Volatile moisture: Continue heating until the moisture in the pot is completely evaporated. This step is to ensure that the interior of the cookware is dry and to avoid the generation of water vapor during subsequent use.

Applying cooking oil: Pour an appropriate amount of cooking oil into a pot, and then use oil paper or chopsticks to evenly apply the oil to the inside, edge, lid, and edges of the pot. This step is to form a protective film on the surface of the cookware to prevent direct contact between ingredients and the pot body, while also helping to maintain the cookware.

Continue low-temperature heating: Continue heating on low heat for 2-3 minutes to allow the oil to fully penetrate the surface of the cookware. Then turn off the heat and wait for the pot to cool down to room temperature.

Wipe clean: Use kitchen paper towels to wipe off the oil in the pot. Be careful not to use detergents or strong cleaning agents for cleaning to avoid damaging the newly formed protective film.

Resting: Cover the pot and let it rest for a day. This can make the oil film adhere more firmly to the surface of the cookware, providing better protection for future use.

Maintenance Methods for Enamel Dutch ovens  

Avoid large fires: During use, avoid using large fires to prevent damage to cookware or the production of harmful substances. Enamel pots can cook delicious food over low to medium heat.

Do not dry burn: When heating, please ensure that there is water or food in the pot. Do not dry burn or empty the pot to avoid fire and enamel peeling.

Pay attention to the amount of ingredients: When cooking, the food in the pot should not exceed 80% full. Cook over low to medium heat, not over high heat, to avoid overflowing the pot.

Use appropriate tools: It is recommended to use a silicone spatula or wooden spatula. Do not use a metal spatula, and do not directly cut or tear food with hard utensils such as knives, forks, spoons, etc. inside the pot to avoid scratching the enamel inside the pot.

Correct Cleaning of Enamel Dutch Oven  

Enamel pots have strong heat storage capacity. Do not rinse high-temperature pots directly with cold water or put them in the refrigerator to avoid enamel peeling due to sudden cooling and heating. After the pot has cooled to room temperature, clean it with clean water and neutral detergent.

After cleaning, please make sure to dry the pot and store it in a dry place. If not dried in time, it may cause slight rust spots on cast iron cookware, which is a normal phenomenon. It is recommended to wipe the rust stains 2-3 times with a little vegetable oil to eliminate them.

Regular maintenance of enamel dutch oven  :Regularly using cookware, neutral detergent and soft sponge should be used to clean the surface area of the cookware regularly to avoid affecting the thermal conductivity.

If the cookware is not used for a long time, clean and dry it, then apply a layer of cooking oil on the edge and inside of the pot (limited to black enamel), and store it in a cool, ventilated, and dry place.

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