Guide to Cleaning and Maintenance of Enamel Cookware

The core maintenance principles for enamel cookware are "avoid chipping or damaging the enamel layer, prevent high-temperature dry burning, and reduce corrosion from strong acids and alkalis". Cleaning and maintenance need to be divided into three stages: immediate handling after use, daily maintenance, and repair in special cases. The specific steps are as follows:

Cooling down: Let it cool first before rinsing

Never rinse an enamel pot directly with cold water immediately after use. The sudden temperature change from high heat to cold can cause the enamel layer to crack due to thermal expansion and contraction.

After turning off the heat, place it on a heat-insulating pad and let it cool naturally until it is not hot to the touch (about 10-15 minutes) before cleaning.

Light stains: Wipe with warm water + soft cloth / sponge

For daily cooking oil stains and food residues, soak in warm water for 5-10 minutes, then gently wipe with a soft sponge or scouring pad.

A small amount of neutral detergent (such as dish soap) can be used. Avoid using strong alkaline detergents like scouring powder or baking soda (long-term use can corrode the enamel's luster).

Stubborn stains: Remove stains gently, avoid hard brushes

Burnt stains on the bottom: Pour in warm water + a small amount of white vinegar, heat on low heat and boil for 5 minutes, turn off the heat and let it soak until the water temperature drops, and the burnt stains will soften and fall off automatically.

Stubborn stains on the inner wall: Gently scrape off with a soft plastic scraper, or wipe with lemon slices + salt (using citric acid for gentle stain removal).

Absolutely forbidden: Scrub with steel wool or metal cleaning balls, as they will scratch the enamel layer, expose the internal cast iron, and cause rusting.

Post-cleaning treatment: Dry the water thoroughly

After cleaning the enamel pot, dry the water on the inner wall and the bottom with a dry cloth, especially the gaps at the edge of the pot mouth and the connection of the handle.

It is best to place it upside down in a ventilated place to air dry for 10 minutes to ensure no residual moisture, preventing the cast iron base from rusting due to moisture.

Before use: Check the condition, avoid dry burning

Before each use, make sure there is no water or foreign matter on the bottom of the pot; when cooking, you must put ingredients or oil first, then turn on the heat. Never dry burn an empty pot (dry burning will directly crack the enamel layer).

Stove fire control: Enamel pots conduct heat slowly but have strong heat retention. It is recommended to cook on medium-low heat. High heat can easily cause local overheating and damage the enamel layer.

During use: Avoid corrosion and collisions

Avoid long-term cooking of strong acid or strong alkali ingredients: Such as tomatoes, vinegar, lemons, pickles, etc. Acidic substances can corrode the luster of the enamel layer. It is recommended that the cooking time does not exceed 2 hours, and clean it in time after use.

Take and place the cookware gently: The enamel layer is brittle, avoid collision with hard objects such as stoves and sinks; when stacking, place a layer of kitchen paper or soft cloth between the pots to prevent friction and scratching.

Choose silicone / wooden stirring tools: Never use metal spatulas or spoons, as they will scratch the inner enamel. It is recommended to use silicone, wooden or nylon kitchen utensils.

When storing: Prevent moisture and dust, regular maintenance

Short-term storage: After drying the water, apply a thin layer of cooking oil inside the pot (to form a protective film and prevent cast iron from rusting), leave a gap in the pot lid to keep internal ventilation.

Long-term storage: Clean and dry → apply oil for maintenance → wrap the pot body with plastic wrap, place it in a dry and ventilated cabinet, away from humid environments (such as under the sink).

Handle maintenance: Phenolic resin handles should avoid being close to open flames for a long time to prevent deformation; stainless steel handles should be wiped regularly to avoid oil accumulation.

Minor scratches on the enamel layer

If there are only small surface scratches without exposing the iron, after cleaning and drying, apply a layer of cooking oil and use it normally, which will not affect safety.

If the scratch is deep enough to expose the black cast iron, stop using it immediately to avoid rust contaminating food. Contact the brand's after-sales service for repair or replace with a new pot.

Minor rust on the bottom

If there is rust on the outer bottom of the pot, wipe it with a soft cloth dipped in a small amount of white vinegar. After the rust disappears, rinse with clean water, dry it, and apply oil.

If there is rust inside the pot, it means the enamel layer is damaged. It is not recommended to continue using it to prevent rust from seeping into food.

Maintenance of the pot lid seal ring

For pot lids with silicone seal rings, remove the seal ring regularly for cleaning to avoid oil stains breeding bacteria; after cleaning, dry it and put it back in place.

❌ It is forbidden to clean enamel pots in the dishwasher: The high temperature, high pressure, and strong alkaline detergents in the dishwasher will accelerate the aging of the enamel layer and make it lose its luster.

❌ It is forbidden to soak for a long time: The soaking time during cleaning should not exceed 30 minutes. Long-term soaking will cause water to seep into the gap between the enamel and the cast iron, leading to rust.

❌ It is forbidden to heat an empty pot in the oven: Enamel pots can be put into the oven, but they must contain ingredients or liquid. Heating an empty pot will cause the enamel layer to crack.