Enamel cookware has been in kitchens around the world for decades. But what makes this protective coating so strong and versatile? Today we are going to talk about why you should have it in your kitchen and how to care for it.
Enamel is a highly durable coating that is a mix of finely ground glass and water. Sprayed on and baked at 1,700º, it can be applied to almost any material that can withstand the heat. Prior to the 50's and 60's, most cookware was made from steel or raw iron, but when chemists developed non-stick coatings that could bond to the cheaper and lighter aluminum, it quickly became the most common metal for creating inexpensive cookware. However, aluminum melts at 900º making it impossible to apply a higher quality coating, such as enamel. But not all enamel is the same. There are many different Formulations with different thicknesses and surface finishes ranging from thin and flat to thick and shiny. Our enamel has a glossier surface than most others which makes food way less likely to stick.
Because enamel finishes are extremely hard and smooth, clean up is a breeze. For most things you cook, you can simply deglaze the pot or pan with water when you are done. If it needs a little help just grab a plastic or wooden spoon and lightly scrape the tough spots. After you are done, simply dump it out and give it a good scrub with soap and water. Dry it off well and you are ready for next time. Enamel really is that easy to clean. It takes hardly any time at all and there is no seasoning to worry about.
Because enamel is glass it is possible for it to stain. If you see stains in you enamel don't worry. Getting them out is easy. Start by getting it as clean as you can get it with soap and water. Then fill your pot up to just above the stains with water and put it on high heat. Grab some baking soda and put a liberal amount in the water. Let this boil for 10-15 minutes until all the stains are gone. Pour out the baking soda and water and let your pot cool down. You should have a beautiful shiny pot, just like new. Enamel is completely resistant to any chemical cleaner. just like the inside of your oven, if you run into a tough spot, don't be afraid to use something stronger, like oven cleaner.
Because there is raw cast iron underneath your enamel, there is a chance of rust forming on the edges that meet with the lid. If you find rust don't worry, there is a solution. Grab a lemon, cola, or other strong acid and simply rub away the rust.
Now if by some tragic event you get a chip in your enamel, it's not the end of the world. Simply rub a little oil on to the chipped spot to protect it from possible rust and keeps it sealed. Our Dutch ovens are triple coated to ensure a lifetime of use.
Since the surface is glass, it can be scratched by heavy abrasives or sharp metal tools. We recommend you keep these away from your enameled cookware. It's best to use plastic or wooden utensils.
Hi Elizabeth, All our enameled products are made in China. We are currently in search of a USA based enamel partner.
Elizabeth Smith said:
Are your Dutch ovens enameled in US or China?
Debbie Kane said:
Just purchased 2 of your dutch ovens and love that they are white vs cream. i do wish you would make a covered braiser with side handles (in white of course) to go with it…that is my go to pan, from stovetop to oven. Good luck, I appreciate the price point vs Le Crueset.