- Cast iron
- Colour enamel outside
- Black enamel inside
- Ideal for meat and vegetables
- Can be used on open fire/warm coals, gas, stovetop or in oven
Cleaning and Care
Remove acidic foods and clean your Chef Enamel cookware immediately after cooking to prevent damage to the coating. After use allow your cookware to cool before cleaning. Sudden cooling may result in thermal shock and damage the enamel. To remove food residue, fill your cookware with warm soapy water and allow soaking for 20 minutes before cleaning.
Always clean your Chef Enamel cookware with warm soapy water and a soft nylon sponge. Rinse and dry your enamel cookware thoroughly after cleaning. Avoid using metal pads/sponges and harsh abrasive cleaning agents at all times. Your Chef Enamel cookware is dishwasher safe.
The rim of the pot and lid is not enamel coated. To avoid the rims from rusting, dry your cookware completely after washing. Lightly coat the exposed cast iron rims with cooking oil. The interior discoloration is very normal over the course of our Chef Enamel cookware’s lifespan. To lighten these stains boil up vinegar or lemon juice in your cookware or soak overnight with dishwasher tablet dissolved in water.
Enamel cookware is durable, but it may be damaged when accidentally dropped or knocked against a hard surface.